Springtime Ingredients and Curried Chicken Salad Recipe

Today is the first day of spring and with so many new ingredients hitting the produce and farm stands, my mouth is already watering. I am thinking of warm pasta dishes with sprinkles of green veggies and herbs. It is almost too much for my little brain to handle!

The weather is warming up over here in the Northeast and with a gray, rainy day today with a mild 37 degree temperature this morning, one cannot help but dream of the plants pushing their stems through the ground and smell the steaming artichokes, peas, and asparagus that will be waiting on our Easter Tables. So lets talk about what is in season and drop some ideas on how to prepare it for a spring brunch or even Easter!


What is Fresh?

pumpkin soup 5


  • Apricots
  • Artichokes
  • Asparagus
  • Beets
  • Carrots
  • Cherries
  • Fava Beans
  • Fennel
  • Green Garlic
  • Green Onions
  • Leeks
  • Lemons
  • Lettuces and Greens
  • Mint
  • Morels
  • New Potatoes
  • Parsley
  • Peas
  • Radishes
  • Ramps
  • Rhubarb
  • Scallions
  • Spinach
  • Strawberries
  • Sweet Onions
  • Turnips


What are some awesome vegan spring recipes in which to prepare these fresh spring ingredients?



Apricots: Make a Curried Vegan Chicken Salad with sliced almonds and diced dried apricots (recipe below), or a Moroccan Grain Salad, or roast the apricot and serve it as a dessert just like I did with peaches here!

Artichokes: I am a HUGE fan of artichokes! I roast, steam, or just plain old toss them into so many dishes. Add them to a marinara or a cashew cream sauce with sum sundried tomatoes and they are amaxing. Or go all out for a party and make this awesome Spinach Artichoke Dip!

Asparagus: I rarely eat asparagus but when I do they have to be fresh and either steamed and then drizzled with oil, balsamic and salt (served cold) or roasted with olive oil, salt, and pepper. Keep it simple!

Beets: Beets are an amazing food. Try golden beets steamed or roasted with a balsamic vinegar drizzle. Heaven on earth!

Carrots: Everyone loves carrots. They are in cans, fresh, and come in every color. Purple is the original color of a carrot though. Try something new with this spiced carrot spread recipe from Martha Stewart!

Cherries: Cherries are such a wonderful ingredient that can be made savory or sweet. Try making a traditional cherry pie or some cherry chocolate brownie cupcakes to indulge!

Fava Beans: Try a twist on the average soup or standard fava bean salad with this Sopa de Habas from Saveur!

Fennel: I love roasting fennel with other veggies and making it almost herbaceous to the dish. Check out my roasted veggies from the holidays here!

Green Garlic: Green Garlic is similar in use to Green onions. I support this unusually garlic by dicing it thin and tossing it in a salad with asian dressing, dried fruits, and sliced almonds. You can even rub the oils from it around the inside of the bowl to help bring out the taste.

Green Onions: I love green onions in two particular dishes (1) is the Dragon Potatoes at the Cantina in San Diego’s Pacific Beach (you can get the recipe and cookbook here), and (2) when sprinkled over a peanut satay noodle dish like this recipe which includes lots of the other items on here. Mix it up and enjoy!

Leeks: Leeks are similar to onions. I like them for soups. Try making a simple traditional potato leek soup at Easter.

Lemons: When I was a little girl we lived in the San Jose area of California. I would sit on the railing of the back deck overlooking our pool and eat lemons with my brother. When I met my husband one of the first things I found out is he still eats lemons and LOVES them. There are a million lemon recipes out there both savory and sweet. My favorites are Lemon Blueberry Breakfast Bundt Cake and Lemon Meringue Pie though.

Lettuces/Greens: We all know how to use lettuce to make a salad but what else can you do with it? Try seasoning it and grilling it. Not sure what kind of lettuce to use. Get a free trial to Cook’s Online Cooking School and learn with videos and recipe lessons how to make them perfectly! I just did the lettuces version this past week and learned quite a bit about what flavors are in each type and when to use them and how to use them! I pay $20/ a month but more serious folks can do the $40 a month program and get feedback from America’s Test Kitchen Chefs!

Mint: I like mint in dessert but I am not much of a fan in savory dishes although it is used heavily in the Mediterranean and middle eastern cooking recipes. So try something totally different and make a mint tea with mint, sugar, and water!

Morels: These mushrooms are so rich and can be made into almost anything! Check out this website and recipe guide that is dedicated to them and start experimenting! Also look at Martha Stewart’s Morels 101 !

New Potatoes: Roasted New Potatoes tossed in olive oil, salt, pepper, and herbs are a staple. The only spring change I would make… add some edible flowers and Herbs de Provence!

Parsley: I re-blogged a great recipe that had a wonderful use of parsley the other day here with Roasted Potatoes and Avocado. Or try a Parsley Walnut Pesto for a hot or cold salad (swap the parm for Galaxy Foods Vegan Parmesan) or fun bruschetta!

Peas: My father hates peas but I grew up with them on my plate at least a few times a week. From the can with butter and salt. Yum. However with them so fresh try a variety of types and ways to make them! Steam some fresh snow peas or sugar snaps and toss in a stir fry with some tofu. Or perhaps make a minty pea dip or Pea Guacomole!

Radishes: Radishes are inherently a mexican topping. You add them raw and sliced to the top of any taco and it is instant heaven.

Ramps: ramps are a food that many are not familiar with but are part of that green onion/scallion style of food. But here on the east coast they are more common so we pickle them, put them in bread, and even toss them in the fryer! Check out some recipes here.

Rhubarb: My husband is a sucker for a Strawberry Rhubarb Pie from the baked section of our Grocery Store. My mom buys them for him all the time. But when i was little my grandfather used to recite a rhyme to me every so often asking me if the “rain would hurt the rhubarb” and I thought that rhubarb was the same as rebar that was on the cement pillars of the ski lift so I would be rolling my eyes like “No they are always covered in snow”. I laugh at my 4 year old logic. However does the rain hurt the rhubarb?  The answer is apparently no, but it is obviously a common question! That being said eat some of its sweet and sour flesh in a pie (just sub the dairy for non-dairy items)!

Scallions: Scallions grew like weeds in the backyard of my childhood home. I hated the smell but now it is nostalgic. They are great on almost everything so I wanted to find an out of the box recipe for you guys. This is what I found: Avocado, Celery, and Scallion Bruscetta with Mache! Also take a look at Martha Stewart for more inspiration on Ramps, Scallions, and Green Onions!

Spinach: I use spinach mainly in salads or steamed with vinegar on them. How do you cook spinach? Also there is always the Spinach Artichoke Dip above!

Strawberries: I love strawberries. Doesn’t everyone? But its actually not a berry. Although, Pineapples and Bananas are. Make a strawberry chocolate pie for Easter by tossing strawberries with tapioca pearls and sugar and then putting them in a vegan pie crust and pouring chocolate chips in the crevices. It is really that easy. check out Magnolia Bakery’s recipe! Also I love my chocolate dipped strawberry cupcakes. They are fun and easy for kids to make too!

Sweet Onions: I could use sweet onions all day. Onion rings, purree, or in a bread. Yummy Yummy! Try my onion bread recipe!

Turnips: I have never cooked turnips. Ever. So I will rely on some experts on some interesting recipes. Here they are: RECIPES . I must say the Maple Carrot Turnip Mash and the Turnip Slaw look awesome! Some of that slaw over my BBQ Seitan Pretzel Sandwich Recipe sounds devine!


Curried Vegan Chicken Salad with Apricots and Sliced Almonds (Made for 1 person)


  • 6 pieces of Beyond Meat Chicken Lightly Seasoned
  • (1-2) tbsp of Vegan Mayonnaise like Just Mayo by Hampton Foods
  • 2 tbsp of Balti Curry Spice from Penzey’s
  • 1 dried apricot
  • 2 tbsp of sliced almonds
  • Pinch of salt
  • Optional: Sliced Bread, green salad

Dice chicken strips into tiny pieces. Toss with mayo, then season, and stir until combined. Dice the dried apricot and toss into mixture with almonds, toss lightly, and serve cold immediately. You can put it on a salad or in a sandwich as well! Enjoy!


The great thing you may have noticed is that many of the recipes use multiples of these ingredients together. That is the beauty of cooking seasonly. The flavors always jive well together. Plus you are helping save the planet by not getting your produce shipped in from a million miles away. Try buying seasonally and locally. It is pretty delicious! Happy First Day of Spring everyone!

Food is Love.

The Hippie Gypsy

Grilled Tropical Fruit Kabobs

When I was just out of college I moved into my first place on my own. I always had roommates or suite-mates prior to that point in my life. After about 2 months I moved out of that apartment because someone had stolen the tires off my car and kicked down my door to rob me in a 30 day time span.

In an effort at safety my parents had me move to a quiet remote spot. My parents helped me find the most magical beachhouse on Point Shirley in Winthrop, MA. I loved this little house more than anything. My parents even bought me my first grill since I had a porch and mini backyard with my beach view. I learned quickly that if you are having people over for a party in which you intend to grill. You should not turn on the grills gas ahead of time without igniting it or else it will all simply seep out and you will not be able to use the grill (I thought I was preheating it like one would an oven). Luckily people were only coming for snacks and dessert so I improvised my grilling techniques and held my grilled fruit kabobs over the open flame of my gas stove. The party was great and no one even noticed my poor cooking abilities and naivety. They did however love my kabobs!

Now that I am older and wiser (and giving recipes to others) I say, be like I was when I was 22. If you can’t complete a step because you don’t have that fancy tool or you live in a place that you can’t grill or what have you, Improvise. It will always work out. Food is nothing to be afraid of. If it looks terrible at least it may still taste good! If it doesn’t, there is always the company to enjoy! You just need to be creative. No one will die or go home hungry. They will just stop at McDonald’s.


Grilled Tropical Fruit Kabobs

1 container of Sweet and Sara (R) Toasted Coconut Marshmallows

1 box/bag of bamboo skewers (soaked 5-15minutes in warm water)

2cups Cubed Pineapple

2cups Shredded Sweetened Coconut

3 Starfruit sliced thin

2 mangoes cubed

1lb strawberries

1 container of melon balls (honey dew, seedless watermelon, or cantaloupe)

4tbsp melted Earth Balance (R) Butter Sticks (with a basting brush)

Vanilla Sugar (for sprinkling) ( I use Penzey’s)

1/2 bag of SemiSweet Vegan Chocolate Chips (melted in a bowl) (I use 365 brand)


  • Prepare your grill or open flame to be of medium heat.
  • Melt Chocolate in a bowl in the microwave or a fondue pot. Keep a spoon nearby for drizzling the kabobs.
  • Place shredded coconut on a platter so that you can roll your kabob in it.
  • Lightly baste all hard fruits that will be directly on the grill with melted Earth Balance.
  • When stacking your fruit on the skewer, do not do it all at once. Place the thicker fruits like pineapple on first and place on the grill for 2-3 minutes (they need more time and won’t fall through the grate). Then the softer fruits and marshmallows and hold over the open flame like you are at a Camp Fire! this prevents them from falling through the grate or falling apart on the grill. Softer fruits will burn quicker and watery fruits may drip causing spitting flames so holding it over is a safer option.
  • Once the fruits are dripping just a tad you know that the sugars are extracting and the kabob is ready.
  • Drizzle the kabob with melted chocolate, sprinkle with vanilla sugar, and roll in coconut. Serve (or Eat) Immediately.


NOTE: These are always a hit and the kids love to be able to make their own! If you want to prepare some in advance for a kids party, grill some starfruit ahead of time then use all softer fruits and marshmallow along the base (for when they grill their portion) and top with the starfruit for a “magic wand” effect. You can also get graham crackers and make fruit smores as well!



The Hippie Gypsy

Happy Birthday Cake Recipes

So Monday will be my birthday. This weekend I will be removing wallpaper from my new house. As you can see I am a party animal. I cannot wait to make a birthday cake for myself however. Cakes are very important in my family. A few reasons have dictated this importance. 1.) My mother never got birthday cakes as a child due to a mixture of it being an extravagance to a single mom with six kids and also the fact that my mom was born on the second anniversary of her sister’s death. 2.) My birthday is the same week as 4 other family members. My cousin was born the 22nd, my grandmother the 24th, I on the 25th, my aunt on the 26th, and my great-grandfather on the 27th. So that week was pretty party ridden. 3.) My birthday tends to fall during blizzards. So we always had to prepare in advance for the cake in case we could not leave the house for ingredients. In High School once, I discovered that I loved cooking when caught in a blizzard on my birthday. I not only figured out how to get myself Chinese food but I also made myself an apple caramel drizzle cake out of things in the pantry and a very weathered version of the Joy of Cooking and a church cookbook were analyzed and ingredients were questioned like “is baking soda and powder different and is there a substitute for canola oil?”

So this year I am going to give you my favorite low ingredient birthday cake recipe that my husband adores despite it being vegan. I will also post links to some of the most delicious looking cakes out there and tell you where I would buy my cake if I wasn’t going to make it this year.

Enjoy my birthday cake extravaganza!


My Favorite Birthday Cake Recipe:

Mexican Hot Chocolate Cake with Guava Filling

1 Box of Dark Chocolate Cake Mix (most mixes are vegan just look)
3/4 bag of vegan chocolate chips
1 can of pumpkin
Earth Balance to butter the cake pans
Parchment to line the bottom of the cake pans

1/4 bag of vegan chocolate chips
1 thin large can of guava paste (I like Goya)
Vanilla Sugar (I like Penzey’s)

Chocolate Frosting (You can make it or buy it, I like to make a ganache style frosting)
Vanilla Sugar

Take all cake ingredients place in a large mixing bowl. Mix until combined. Add Cinnamon to taste. I always add 1-3 tbsp so that I can taste the cinnamon over the chocolate flavor. I test as I add it. Place in two round cake pans evenly lining the bottoms with parchment and buttering them with Earth Balance Buttery Sticks.

Bake according to the box directions. Take out when you can remove a toothpick cleanly.

Next in a medium mixing bowl warm your guava paste so you can spread it in between the cake layers. On top of the cake you will sprinkle cinnamon, spread the guava paste, and then sprinkle chocolate chips and vanilla sugar. Top with warm second cake layer.

Next, warm the frosting so you can drizzle it over the top of the cake. Wait until the cake is cooled. THen drizzle the frosting over the top. Sprinkle liberally with vanilla sugar.

Serve with homemade ice cream.



Banana Split Cake: This looks and sounds amazing.

Lemon Birthday Cake: THis sounds so light and delicious. I would even use this cake as a base for my July 4th Trifle!

Chocolate Chip Banana Cake: Chef Chloe is always a no brainer when it comes to cooking. Her cookbook also has a birthday cake recipe that looks divine! I had a banana cake layer at my wedding by Red Velvet Cafe in Las Vegas, NV and I am a convert!

Strawberry Vanilla Cake: This recipe has quite a few ingredients but I have all of them in my home so I figure so will most vegans. This looks and sounds fresh and delicious and looks amazing like a giant strawberry shortcake. Yum!

Raw Chocolate Hazelnut Cheesecake: Something more decadent and raw for my raw fans! This looks so sinful I can feel a toothache coming on and the drool pooling on the side of my mouth!


Top Places to buy a Vegan Cake in New England:

1. Veggie Planet in Cambridge, MA: I cannot say enough about the restaurant or the all vegan bakery. It is amazing. Get the cheesecake with strawberries or the Coconut Lemon Passionfruit Layer Cake. I live for these two cakes and served the Coconut at my Bridal Shower last February.

2. Cafe Indigo in Concord, NH and MA Whole Foods: You can get their cakes onsite or at local Whole Foods throughout Massachusetts. The Carrot Cake changes lives. You will never want another carrot cake ever again. I served that cake at my engagement party and I buy slices of it at Whole Foods more than I probably should. My omni husband does as well and sometimes eats mine.

3. Moo-Cluck Corp. : You can buy these at various whole foods and natural foods stores in the cold section. I have bought all of their items at some point but truly love the vanilla strawberry cake when I need to buy something to run to a party in a pinch. It is yummy and the strawberries are fresh and not just some syrup.

Half Homemade: Chocolate Dipped Strawberry Cupcakes

So today is my husband’s birthday. HAPPY BIRTHDAY JEFF!

Excitement aside. We had a mostly vegan BBQ, my husband is an ominivore so I let him have his steak tips and hamburgers (because everything else he ate was vegan and he was very forgiving of my mood swings when I was detoxing off dairy and meat, I cried over Mac n Cheese once, It was pathetic).  But vegan-wise…  I made vegan beer brats, vegan hot dogs, chili, rice, baked russet potatoes, steamed veggies, a nacho dip, and a spinach artichoke dip with all the edible dipping tools one could ask for. I will try to post my recipes for those dips later this week as they are delicious!

So for dessert, what room there was left for dessert, was filled with the smell of warm milk chocolate and freshly chopped strawberries. I usually add guava with his chocolate cake and a dash of cinnamon but the store didn’t have any. So, I made a delicious half homemade milk chocolate cake with a spruced up strawberry frosting. I took plain white frosting that was “accidentally vegan” and added strawberry preserves from a local farm and freshly chopped strawberries.

The only issue I ran into was I could smell them baking in the oven nearly tasting the melted chocolate chips when I snuck a peak and saw the tops of them exploding and chocolate chips oozing over the top. I panicked for about 10 seconds contemplating pulling them out as they seemingly deflated and then said to my inner self “just wait until the time is up and they are cooked and test them”. When I brought them out it was like magic! The chocolate had formed a crunchy layer across the top similar to a carmelized creme brulee and the inside was soft and moist with little pockets of melted chocolate. The best mistake ever.

S0, I will now share the recipe of my delicious mistake with you!

Cake Ingredients:

Organics Chocolate Cake Mix by Dr. Oetker (follow recipe on back with below substitutions):

  • 2tbs powdered flaxseed (to sub for 2 eggs)
  • 1 egg worth of egg replacer mixture (1 1/2tsp egg replacer powder whisked with 2 tbs warm water)
  • 2tbs Water for egg replacer
  • Soy Milk instead of Dairy Milk (according to box directions)
  • Canola Oil for “Oil”

1/2cup- 2/3cup of vegan chocolate chips

Frosting Ingredients:

1 large container of white frosting (vegan or accidentally vegan options are at every grocery store it seems, just read the label)

1/2 cup small diced fresh strawberries

3/4  container of strawberry preserves 


Preheat the oven to 350 degrees.

So I started by making the frosting which one would think would be the last step since the cupcakes take about 25 minutes however, due to the heat lately, I needed to refrigerate the frosting so it would firm up.

First combine the white frosting and the preserves then after it has a good flavor (testing is the best part) and is well mixed add the fresh cut strawberries until they are evenly mixed in. Refrigerate. The flavor will intensify as it sits.

Next, make the egg replacer mixture in a small teacup or mixing bowl.

Then in a large mixing bowl place in Chocolate Cake powder mixture.

Grind the flaxseed powder in a coffee grinder and add to the Cake Mix.

Next, add soy milk and oil to the cake mix.

After it starts to get wet and combined add the egg replacer mixture to the cake mix.

Once everything is well combined and a little thick, add the chocolate chips. Mix well.

Finally start placing the cupcake batter into the lined tins. I use cupcake paper cups so that the chips don’t stick to the pan and make my cupcake fall apart.

Place first tray of cupcakes in the oven for between 20-25 minutes.

When taking them out use a fork to slide down the side of the cupcake between the paper and the pan to lift them out and place on a cooling tray or rack.

 Let cool at least an hour before frosting as the chocolate chips will explode onto the top forming a delicious crunchy layer that is more like lava at first! My cupcakes got a little melty with the frosting because of the weather being about 95 degrees and the cupcake being warm still.

Frost and Enjoy!


PS If you want to get fancy for a holiday add a heart-shaped strawberry slice on top for Valentines Day or a Chocolate Dipped Strawberry for an Anniversary or a Strawberry Lollipop in the Center for a Little Girls Birthday or Baby Shower!

Traveling Vegan: Snacking your Way to Athleticism

I was athletic prior to my vegan days. I ran a half marathon just months before being given, what I felt at the time was, a life sentence of veggies. My life has turned around for the better since that event over a year ago and it is about to change again! This week I will be allowed to begin my athletic streak again! The doctors gave me the A-OK to start running or cycling or whatver-ing! I was so excited I joined a gym with free spin classes and yoga! Then I got a call from my new trainer and her question about my diet hit home. I have never been an athlete while vegan. No more lean chicken breast or broiled fish or hard boiled eggs. What should I be eating before my Saturday training session?

So I started first by cutting my calories this month. I was consuming far too many. I use the Calorie Count app on my phone www.calorie-count.com and it is great, Weight Watchers is another great option www.weightwatchers.com but costs about $15 a month for their online food logging service. I prefer the free  calorie count online or app service, it even gives you a letter grade on your eating habits. Now the tough part is what calories are good for this new athletic lifestyle? I have talked to some friends, fellow runners, my old trainer, and referenced some sites. The best advice I was given: more protein less oil. So I went on a hunt for a new protein shake and since I tried one I liked at “The Seed” conference in NYC, I am going to start there and itemize how my training goes or adapts with it. So here is my recipe for the protein smoothie that will start of my travels to the gym, pre-run, and anywhere else I go!

1 packet or serving Vega Vanilla Chai Protein Powder (available at Whole Foods or online)
1 serving frozen tropical fruit blend (again whole foods has a banana, strawberry, mango mix I love)
1 banana
1-2 cups of milk (the suggestion was Rice but I only had unsweetened almond milk or vanilla coconut)
1 tbsp freshly ground flaxseed powder

I place it in the blender with the milk, powder, flax, and banana on the bottom and the frozen fruit is like ice on top. I like a little more milk because it is not as thick but my friend likes it thick so it melts over a period of time in the morning. This is a dense treat so remember it is a whole meal not just a snack! Enjoy!

PS I will keep you updated on how this works at Saturday’s training session!

Traveling Vegan: Fourth of July Trifle

In preparation of the Fourth of July I have found I need two things 1. Produce and 2. A Sharp Knife.

It has been a hot summer here in the Boston area and knowing this I always prepare lots of cut fruits and veggies that are placed in glass containers in my fridge for snacking or for easy food preparation. After going to the grocery stores and Costco yesterday I came home to chop all my new finds up. I have 3 containers of cucumbers, 1 very large container of tomatoes, 12 chopped apples in a mixing bowl with lemon juice for pie, and 3 containers of strawberries. I felt good about this because when traveling over the fourth of July and surrounding days I see a need for cool raw items like fruit and cutting it up just makes it more accessible. The other day I went through 2 cartons of chopped strawberries from Saturday’s farm stand because of a Graduation party. If they had not been so accessible I may have just gone and lazily bought something. Instead my vegan version of a Fruit Trifle went over so well it was empty within 1 hour. The grocery store cake was barely missing a third of its frosting. So with that I am going to give you my trifle recipe and hopefully you will take that to the next fiesta you get invited to this summer as well as my tips to remember to “chop, contain, and take away” all those delicious fruits and veggies you buy each week. The 30 minutes it takes to do them all after shopping saves so much time later that week when you are in a hurry!


Ingredients for Marscapone:

1 8oz container vegan cream cheese

1/3cup vegan sour cream

1/3cup vegan powdered sugar

Ingredients for Whipped Cream:

2 cans chilled Coconut Milk

4 tablespoons Coconut Flour

1tbs Vanilla Extract

1-2cups Vegan Powdered Sugar

Ingredients for Cake:

1 lemon cake mix (try Organics by Dr. Oetker)

2 tablespoons freshly ground flaxseed powder

1 egg worth of egg replacer (I use Ener-gee Egg Replacer and buy it at Whole Foods)

Vegetable/Soybean Oil


Ingredients for Fruit Filling:

4 cups chopped fresh strawberries

4 cups fresh blueberries

START: Make the yellow cake per the box specifications adding 1 egg worth of egg replacer and 2 eggs worth of powdered flaxseed (2tbsp). I use two circular cake pans and fill each half way. Bake until slightly browned and allow to cool before starting trifle.


CREAMS: In separate bowls, begin mixing the ingredients outlined above for each of the marscapone and whipped creams. For the whipped cream take only the white coconut cream substance from the can draining away any liquid before it goes in the bowl.  You can double either recipe for more thick creamy layers to the trifle if you have a larger trifle bowl. Whip both until thick and place into the refrigerator while you wait to prep the  rest of the trifle.


FRUIT: Chop the strawberries into small squares about the same size as a large blueberry. Blueberries can remain as is for layering.


MAKING THE LAYERS: I start the bottom layer with lemon cake. I trim the edges that are crusty off first and then slide to the bottom of the trifle bowl. I then top it with 1/2 of the marscapone cream. The next layer is of 1/2 of the blueberries. Then 1/2 of the whipped cream on top and last a layer of 1/2 of the chopped strawberries. Then repeat the whole set of layers. I save a few blueberries to sprinkle with the strawberries on the top layer as well since it is exposed.

Refrigerate until it is time to serve. Enjoy!


PS: This was a crowd pleaser to even non-vegans (since I am the only one that was at this party). They were whispering about it outside and talking to my mother about how talented I was. It is too simple to be talent so sneak around telling everyone you are an amazing chef and whip this up tomorrow morning for your Independence Day party!