Okay, so I finally have lot’s of wonderful pictures to post and I even have a new recipe, made up just this morning to post.

Let me start with the picture of the hummus I made the other night, since this is the one I promised last Tuesday I would post.

Next is a picture of cored out zucchini from my garden prior to stuffing it.

And here is the zucchini after I stuffed it. This lovely recipe I call Zucchini Stuffed with Mashed Surprise.

Next, I have pictures of the newest batch of granola that I made tonight. My son made bird feeders at school today. They smoothered peanut butter all over a paper cup and then covered it in bird seed and that left me craving granola mixed with peanut butter.

Now for my new recipe that I decided to call Biscuit Brunch. I have been craving a savory breakfast lately. Since becoming vegan I have only figured out how to make sweet breakfast foods and homefries, so this was my first attempt at something different and it was really good.
Biscuit Brunch

2 tbsp vegan butter spread
6 mushrooms, sliced
1 small onion, chopped
2 cloves garlic, chopped
1 cup frozen spinach, thawed
1/2 teaspoon salt
1/2 teaspoon pepper

2 cups bisquick (the kind with hydrogenated oils)
1 cup rice milk

Preheat oven to 400 degrees. Mix bisquick and rice milk in a bowl and pour mixture into a greased muffin pan. Bake for about 20 minutes. While biscuits are cooking saute mushrooms, onion, garlic, salt and pepper in vegan butter spread for about five minutes then add spinach and saute another five minutes. Once biscuits are done, let cool, cut in half and place on a plate. Top biscuit halves with spinach and mushroom mixture.