So please, I implore you to participate in the discussion, even if you disagree with what I say. “There is no harm in hearing an idea that is contrary to what you believe, if it is true, then you have shed a falsehood from your beliefs, if it is false, you have gained evidence to support yourself.” Then I just wonder what bug crawled up that person’s butt to make them want someone else to feel miserable.īut if there is dialogue about feminism, veganism, food sustainability and ethics, or other themes that happen to come up on JSA I love to hear about all sides, no matter what stance I hold. A friend of mine who recently was a part of a somewhat heated discussion on my Facebook page recently said this to me (quoting someone else): I don’t get offended unless they’re personal attacks like my hair is stupid or I make dumb faces or something. I don’t take it personally (well I try not to). My philosophy is that if I’m doing something wrong, the only way I can fix it is if someone tells me. Because of my academic background and I guess the way I approach life in general, I am very open to critique. Speaking of which, I thought it’d be important to highlight my approach to any sort of discussion that happens here on JSA. Facebook is often where I share different tips, I ask questions, or hold discussions that often spark a lot of dialogue. like how I find Paul Rudd and Mark Ruffalo quite attractive), my Instagram is more about what I eat on a daily basis accompanied by occasional photos of Toronto, or a photo of myself here and there.
My Twitter is more for candid thoughts that I feel like sharing (e.g. Some of you follow me on Twitter, Facebook, and Instagram, and you get different snippets of my life that I don’t necessarily share on my blog. I’ll keep the posts coming at least once a week, but in the meantime, please bear with me while I get my life in order. JSA has been a little quiet lately: a combination of being busy at work, being too hot to want to cook anything, and being occupied with family has kept me from keeping up with the blog. You do whatever you want with it, but I recommend keeping the smoky chipotle pepper powder that gives a little kick to the creamy flavour nutritional yeast adds to thickened almond milk. Sometimes I add some honey mustard and avocado, or a little cinnamon and curry, or even some green peas. It’s usually my most popular dish when I have people over because I love mixing up the add-ins. I love the comforting feeling of eating it with a spoon and scraping up all the sauce (despite me putting forks in the photo, I’m a spoon + bowl of mac & cheese kinda gal). I love the creaminess, the noodles, the different ways you can spruce it up. This vegan macaroni and cheese has been a long time coming: I LOVE MAC AND CHEESE. My class offers 25 videos, exclusive recipes, budget friendly tips on stocking your pantry, meal prepping, and making fancy vegan desserts like my 3 Layer Special Occassion Cake.A bowl of dairy-free comfort: vegan macaroni and cheese.
This recipe is from a collection of exclusive recipes featured in my virtual vegan cooking class called Quick + Easy Vegan Cooking. Whether you’re interested in Meatless Monday or you’re a fellow vegan like me, this Butternut and “Bacon” Vegan Mac and Cheese is sure to satisfy! I’ve included a savory tempeh and mushroom bacon topping that gives this cheesy vegan mac and cheese tons of rich, hearty flavor. I use frozen butternut squash ( no chopping required!) nutritional yeast and spices to create a silky, veggie cheese sauce that perfectly coats each and every noodle. A creamy and velvety sauce turns pasta into the perfect vegan mac and cheese.This recipe is so simple it can be easily and quickly made on a weeknight or for special occasions. It’s meaty, cheesy, and not-so-secretly packed with lots of plant-based goodness! This vegan mac and cheese recipe is creamy, satisfying and a great option for a cashew-free or nut-free meal. This easy Butternut and “Bacon” Vegan Mac and Cheese recipe is one of my favorite weeknight dinners.