We made it! After 23 hours of driving, spread out over three days, we are finally sleeping in our new apartment in Queens, New York. We couldn’t be happier. Our apartment is everything we hoped for. The metro is literally right across the street, there’s an amazing food market less than a block away, and there are all different kinds of cuisines to choose from at our fingertips.
The view from our apartment our first morning. See the food mart?!
Breakfast my first morning in our new place. Chocolate mint oats with banana slices,
almond butter and hemp hearts.
As for the interior of our apartment, we were unpacked in two days. I’m the kind of person that loves organizing and decorating, so to be able to start from scratch in a new, clean apartment was a dream. I spent all day yesterday working on the final touches and now we can just enjoy the open space, large windows and of course the kitchen!
This angle makes the world map look small and not centered, but it looks better in person.
At least I hope so.
Ah, the kitchen. It’s good to be cooking and baking again. I’m actually amazed at all the different things I’ve been able to whip up in addition to all the decorating and unpacking I’ve been doing. I guess you could say I’ve been deprived.
Since we got here on Friday I’ve made:
Peanut Butter Coconut Cookies
Asian Coleslaw Salad
Nutella Stuffed French Toast with Strawberry Sauce
Couscous with Sautéed Veggies and Chickpeas
AND…Vegan Parmesan Cheese.
If you follow me on Instagram, you would have seen my picture of the Ratatouille I made the other day. I said that I would be sharing the recipe today, but then I remembered that the recipe calls for vegan parmesan and I have yet to share that recipe with you. So, today I’ll share with you how to make a dairy-free parmesan thing that’s pretty close to the real thing. I really hope you try it out, whether you eat dairy-free or not. Brett gave this parmesan high marks and kept reaching back for more. But, the coolest thing about this faux parmesan for me is the way it melts like real parmesan cheese. When you sprinkle it on something warm, it seems to just melt away and marry with all the other flavors.
Make this parmesan quick, because you’ll want it to sprinkle on my Ratatouille, which recipe I’ll share with you next!
Vegan Parmesan Cheese
- 1 cup raw almonds
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- pinch of salt
- Place all the ingredients in a food processor and process until a fine meal forms.
- Store in an air tight container in the fridge.