It has been a long time since my last trip to Orlando, Florida and Walt Disney World. We planned a five day family trip with plans to visit three of the four parks – the Magic Kingdom, Epcot (see that gorgeous night time photo!), and Hollywood Studios. I did a little research before our trip on a website called Vegan Disney World, and even with the options listed, I still wasn’t sure what to expect. It turns out Disney is really vegan friendly! I am so pleasantly surprised by the food we ate that not only did I have to write about it but (a) I wanted to write about it (2) I recreated some of the meals at home and (3) I kind of want to back just for the food!
I get asked all the time how to make cashew cream. So here it is and it’s not complicated. I blend cashews and water in my Vitamix and turn them into a perfectly smooth cream. The texture is out of this world and until I got my Vitamix I had no idea it was possible. So, I am a big fan. Continue reading “How to Make Cashew Cream”
I fell in love with chipotles in adobo after I starting making recipes from the Smith & Daughters cookbook. I see it everywhere now and I decided that I had to make my own. After searching the internet for some ideas, I came up with this version. It makes a lot and this stuff is strong, a teaspoon or two goes a long way. I have been keeping a portion in a 4oz glass jar in the refrigerator and using it whenever I crave it. For the rest, I froze it in ice cube trays and then popped them out to store in a container for when I run out of the stuff in the jar! Continue reading “How to Make Homemade Chipotles in Adobo”
OMG! I have finally found a ketchup recipe that we LOVE. I have tried a few and this one hits the mark. The secret? Simmering. The base is tomato paste and it really needs to be cooked to bring out the flavor and take the edge off of the raw intensity of it. Continue reading “How to Make Ketchup”