VeganMoFo 2019 #5: C is for Cadry's Kitchen

I read a lot of blogs, and I mark down a lot of recipes that I'd like to make. But I have so many cookbooks, and I much prefer cooking and planning from a physical book, that I am not very good and making anything from blogs. But this is something I am working on. Here are some recipes I have made from Cadry's Kitchen. If you haven't been following Cadry, you should. Not only does she make awesome recipes, but she is also a cat lady who loves Buffy. I was lucky enough to meet Cadry in VidaVeganCon back in 2015, and we have exchanged a few parcels since then as well. One day I am going to visit her and smooch her cats! In the meantime, we can all make yummy recipes from her blog!

Vegan Strawberry Milk (made with cashews): Strawberry milk is my favourite flavour of milk (I also love that is is pretty in pink), but it is hard to come by. Strawberry milk of my youth was a sugary affair, but as a vegan I fell in love with a local producer of nut products and their strawberry cashew milk. Creamy, with fresh strawberries, and not too sweet. Then they stopped producing, and I was sad. Thankfully, Cadry came to the rescue with this recipe. It tastes exactly the same! And I can now have it anytime I want, without leaving the house.



Cheesy Udon Noodle Bowl with Brussels Sprouts: This is a wonderful take and mac and cheese, and is pure comfort food in a bowl. It is important here not to use dried udon noodles, Cadry uses frozen ones. I used some from the fridge section, and it was a 550g bag but I just used all of it. The cheesy sauce is quick and so yummy, and there is something just so satisfying about those thick, wheaty noodles all covered in cheesy goodness. The sprouts are thinly sliced and sauteed, I doubled the amount because why not. Together, they make a wonderful meal.



Polenta Breakfast with Brussels Sprouts & Sausage: More Brussels sprouts! Cooked in a similar fashion the the recipe above, Cadry is a genius with them. This is such a super fast and simple meal. I had some Field Roast breakfast links in my freezer that I had been meaning to use, so it was perfect. The polenta is a bit cheesy, the sprouts are seared and a bit salty, and the sausage was smoky and sweet. I did try a drizzle of maple syrup as well, and it went so good. I used three sausages each, rather than just two, and I had some extra Brussels sprouts I added as well.



Cute Kitty Photo of the Post



This adorable photo is of our old clinic cat Abby (now sadly passed), and one of our adoption kittens. Abby loved to hug kittens! This little boy is called Taco, and he now belongs to a vet nurse and is a very big boy.