I am excited about giving a cooking demo this coming Sunday at the Northwest Veg Potluck and Annual Meeting! I will be demoing three dishes that will make you the star of the next picnic! 

As you might have noticed from a recent blog post, I adore picnics! I always have ever since I was a little kid. (I even started a Vegan Picnic account on Instagram!) My earliest memories were of my grandfather taking me to Wagner Park in Grand Prairie, TX, where I would play on the playground before heading to a shady area for some lunch. Finding shade in Texas in the middle of summer is like finding gold! Especially after sliding down a metal slide that has been reflecting the blazing Texas sun all morning. 

February was full of many delicious meals, and most were extremely simple to make! I know these are not actual recipes, but these are ideas for you to use in your meal planning.
​Plus I will be developing some of these recipes and adding to the site soon! All of these meals happen to be gluten-free too!

Sautéed Beyond Meat Sausage, with roasted Brussel sprouts, grilled & baked butternut squash steaks, lightly dressed arugula, with a walnut dijon cream sauce. The sauce recipe to come soon!  

Before my vegan days, my brother and I would make these every Thanksgiving and Christmas.  I still try to make these once a year using the Betty Crocker recipe (the recipe we used when I was a kid) that I veganized. 

​Ingredients
2 1/2 cups Original Bisquick™ mix
1 package (14 oz) Lightlife Gimme Lean® Sausage
1 10oz block Follow Your Heart Vegan Gourmet Cheddar, shredded (or your favorite vegan cheese)
1/2 teaspoon dried rosemary
1 1/2 teaspoons chopped fresh parsley 
1-2 tbsp Vegan Magic Bacon Grease, melted
Up to 1/2 cup unsweetened, original flavor nondairy milk (I used soy milk)