Happy Rabbit Take Away

Vegan M**o Day 27: Cooking for Kids! So we don't have kids of our own, so we went back to childhood favourites and decided to make 'Alpha-Noodle-Roni' (no trademark infringement here, folks!). Still not really a health-food, but a tasty bit of comfort food nonetheless. Recipe is up on the blog: twohappyrabbits.com

So today's is themed 'Fancy AF', so we thought we'd take a spin at a vegan Surf n' Turf - Portobello Steaks and pan-roasted Lobster Mushrooms with chimichurri, French green beans, garlic mashed potatoes and a mushroom jus...all done in a parking lot on our camp stove 😊. Recipe is up on the blog: twohappyrabbits.com

Day 22 : Unconventional Grains! We went with wild rice and farro in this roasted squash and arugula salad with a whole grain mustard vinaigrette. Kinda like autumn on a plate! Recipe is up on the blog: twohappyrabbits.com

VeganM**o Day 18 is all about Chocolate! So here's a decadent mocha recipe perfect for a fall caffeine fix!

Red-Wine Cooked Pasta - the best of both worlds! Day 17

Day 17 : Let's get Boozy! We saw this prompt and decided it was our chance to recreate this dish that we had when we were in Florence a few years ago: Spaghettoni cooked in Red Wine. It it's simple, but perfect. After you half boil the pasta in salted water, you finish its cooking in the red wine and then it gets finished off with a little garlic, olive oil and fresh chives. You could top this with a nut-Parmesan or tofu ricotta to make it a little heartier, but we love it just like this. Recipe is on the blog: http://twohappyrabbits.com/vegan-mofo-2017-day-17-lets-get-boozy/

We wanted to say thanks to everyone following us during our first Vegan M**o and thought the best way to do that would be with our first free ebook! Visit twohappyrabbits.com to get your copy!

Day 13 : Thanks to everyone for following us so far during our first Vegan M**o! We thought a great way to say thanks was with a free ebook! You can grab your copy through the website (link in the bio)

Today's is all about Vegan Cheese! We made a Chanterelle Mushroom and Tofu Ricotta Tartine. Super simple and crazy delicious!

Day 6: Vegan Cheese! It's so awesome to see how far vegan cheese have come in the last few years and it's amazing the selection that's available between artisanal products, mainstream brands and great recipes. So on that note, we made a Chanterelle Mushroom and Tofu Ricotta Tartine. Super simple, but packs big flavour. This would also work with oyster mushrooms (not the king), we just lucked out and stumbled upon these lovely chanterelles at a farmers market. Recipe is on the blog: http://twohappyrabbits.com/vegan-mofo-2017-day-6-vegan-cheese-real-cheese/

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