Cooking at Meghan’s

Meghan and her housemate are loving some kind of vegan. Today, it was very interesting to make some components of regular foods substituted by vegan ingredients. After the welcome coconut and banana pancakes, we cooked a 3-course vegan meal. The salad was with kale, beets, sweet peppers, zuccini, honey-roasted sunflower seeds, balsamic vinnegar, and olive oil. The soup was of zuccini with coconut milk, onion, garlic, and kale in it, eaten with roasted sweet potatoes. The dessert was a my uncle’s french crepe recipe with almond milk and gluten-free flour replacing regular milk and flour. 

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