Things have been a little cranky here this week with Leela, she’s been extra annoyed when Skipper gets too close to her and pouted in a blanket on the couch tonight because he favorite fireplace bed was occupied.
Smokey decided Leela’s Cuddle Cube is her favorite bed this week.
Apparently Smokey is not the first cat to steal a dog beds:
Not a problem for Skipper since his bed isn’t near the fireplace, he gets too hot quickly.
I haven’t been feeling too creative in the kitchen this week after busy days at work and have been sticking to simpler hemp recipes since I have a ton of hemp seeds in the freezer and not much else until I go shopping. For tonight’s dinner I threw together a simple classic – the cheesy nacho hemp sauce recipe from Kristen Suzanne’s Raw Vegan Hemp recipe book.
It’s a favorite comfort food for me and thankfully healthy too without added oils and with a fresh and spicy flavor and creamy, smooth texture. I kept it really simple dipping lightly steamed carrots and broccoli. Dinner was a finger food operation.
And it was simple last night too using a new recipe I experimented with drizzled over steamed butternut squash and sprinkled with a little dill. Our brunch on Sunday inspired this recipe because my sisters gushed about the Hollandaise sauce in their dishes. But the traditional stuff is not vegan friendly… or health friendly loaded with egg and dairy.
Hemp Hollandaise Sauce
- 1/2 cup shelled hemp seeds
- 1 small clove of garlic
- 2 tbsp. lemon juice
- 1/8 tsp. turmeric
- 1/16 tsp. dried mustard
- 1/8 tsp. smoked paprika
- 1/2 tsp. onion powder
- 1/2 cup water, as needed
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Use as a sauce or dip. Makes 2-4 servings.
This sauce would be great with a tofu scramble, but it was also great with butternut squash for adding a creamy texture and savory and tangy flavor.