Cashew spread

I made this garden herb spreadable "cheese" this week and it is fantastic! You wouldn't guess that it is soy free and cashew based. Its delicious spread on bagels like cream cheese...a great breakfast option for me since I avoid soy in the morning and therefore can't use the Tofutti cream chrese. I've also used it as a salad dressing and mixed it into pasta sauce....yum!

Here is the link: http://vegnews.reach.li/c/6sgTHm/

Baby Ian is here!

After 9 long months (and then some), my handsome baby boy, Ian Robert, is here! We did not know the gender before hand so it was such a treat to find out. Pretty much everyone I know either thought it was a girl or wanted it to be a girl, but there can be no disappointment for this precious gift we've been given. My labour did not go the way I wanted and I ended up with an emergency C-section to get him out safely, but it doesn't matter anymore.

We will be subsisting on frozen meals I made before Ian arrived so I don't know how many food updates I'll have for the next few weeks but here are a couple of things I made in the last week of my pregnancy.

Chocolate Mint Oreo Cupcakes- Vegan Cupcakes Take Over the World
HUGE fan of having the cookies in the batter :) I made these for my sister's birthday dinner.

 Hot and Sour Soup- La Dolce Vegan
I was missing a few ingredients for this so it was pretty basic...but also very yummy and quick, which is great when you can only stand for ten minutes at a time ;)