Laissez les bon temps rouler!

Happy Mardi Gras!

Tonight I made Gumbo z’Herbes from Fat Free Vegan Kitchen with Tabasco-Daiya Cheddar Biscuits and Gimme Lean sausage.

I veganized the biscuits by using Daiya cheese and adding apple cider vinegar to soymilk to create buttermilk. I also used half shortening and half margarine.

For dessert I made whiskey bread pudding.

This was the first time I’ve made bread pudding. Honestly, I never really liked it. H didn’t like my rendition, but I thought it was pretty good…for bread pudding.  I used egg replacer, soymilk, and margarine as substitutes.

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