Using my recipes in the Open Source Vegan kitchen

Honestly this week, I just reverted back to old recipes for my breakfast meals.

On Tuesday, I made blueberry muffins, cashew gravy, and rice.

Also, yesterday, I went to the grocery store to buy ingredients for my four layer, dairy free ice cream cake.

I baked the cake and made the ice cream.

Now it’s going through it’s varied freezing processes to be ready for church potluck this Sabbath. :)