This weekend, I was determined to make at least one thing out of Speed Vegan, a book I won from Bianca, over at VeganCrunk. Somehow I ended up choosing the easiest recipe to ever exist; Roasted Garlic Spread. This involved roasting a buttload of peeled garlic and smashing it. Obviously; there are other steps involved, but that’s basically it. I guiltily admit I ate half of this by itself before putting it in the fridge. It was that good….and it keeps the vampires away!
I mean…how can you not love garlic? I have never understood people who don’t.
Two cups of peeled garlic. Before:
I also made a variation of my No bake Vegan Oatmeal Breakfast Cookie I doubled the recipe and used maple syrup instead of sugar, no spices, Justin’s dark chocolate almond butter, and I topped this with a tablespoon of Artisana Coconut Butter crumbled. I’m addicted to these, but sometimes I don’t take the time to make them, so I made 4 days worth this time and I’m cutting this like bars. Such a yummy way to start the day.
Now I’ve said before; this isn’t the prettiest, but here’s a picture:
At this point, I’m becoming fond of bourbon. A friend of mine scored a rare and nearly impossible to find bottle of Papi Van Winkle Kentucky Bourbon. This is only the 12 year; but it’s still hard to find. There is also a 17 year, 20 year and 22 year version, but I’ve never seen them. Every bar that proclaims to have such a thing on the menu is sold out. This was my first taste, and Kayla was very kind for letting me try some. This wasn’t my favorite, it was quite strong and burned going down, but I get that it’s an acquired taste. I won’t be cultivating a taste for this though; I think Four Roses is my absolute favorite.