This Week’s Bits & Bites

Well hello there! How’ve you been? We’re just idling away on summer time still – alternating between getting stuff done and getting absolutely nothing done.

We spent last weekend camping on Marrowstone Island in the Puget Sound. It was a bit cold but nice and relaxing. I tried my hand at cooking a few more things over the actual fire (we usually cheat with a camp stove). Toast on a stick? Surprisingly perfect. 😀 Corn on the cob? Didn’t really go so well. I also started working on a foil packet dinner with sausage (or Field Roast), potatoes, and veggies. Needs work. Guess we’ll have to go camping again soon. Bummer!

I’m in the home stretch of my Rouxbe Plant-Based Professional Certification Program. Yippee! My final assignment is to host a plant-based canape party, so I’ve been developing some new recipes that I’m pretty excited about. Bloody mary gazpacho shooters, frozen key lime pie mini tarts, watermelon & tofu “feta” skewers … loving ’em. Of course, I won’t be able to resist sharing most – if not all – of those recipes here, so stay tuned for some summer appetizer goodness!

Meanwhile, here’s what I’ve been loving around the blogosphere. Mouth. Watering.

Lavender Mint Lemonade from How Sweet It Is. It’s blushing!

Fresh Black Bean Salad from Cookie & Kate. Perfect lunch.

Garden Herb Avocado Dip from Half Baked Harvest. Looks so fresh and I love the color.

No-Bake Brownies from Salted Plains. Brilliant!

Zucchini Rollatini from Skinnytaste. Love this!

Flourless Peanut Butter Waffles from Cotter Crunch. These look so tasty.

Mini Granola Tart Cups from Gimme Some Oven. The possibilities!

Coconut Milk Matcha Ice Cream from Happy Healthy Life. Want.

‘Til next time!

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.