Have you ever had one of those days when you haven't done a grocery run, don't want to do a grocery run, but you're super hungry?

Well, it was one of those situations in which this recipe came to life. I went through the fridge and found some sugar snap peas that were purchased 5 days earlier, they had been pushed to the back of the crisper drawer. I had totally forgotten that I had purchased them.  Does this happen to any of you?, please tell me it does, I need to know I'm not the only one who does this.

I normally eat sugar snap peas raw with dip, but I wasn't in the raw mood. I decided to spiralize some carrots and since I always have frozen peas in the freezer, I added them to the mix, they're the perfect add in food. They can be added to soups, salad, (I love them on my salads), pastas, stir fry's just about anything.

I finished it off with a sprinkling of sesame seeds, kelp granules, that's the black you see and a drizzle of hot chili oil.

This dish came together in less than 15 minutes, perfect when you're hungry.

Shared with: Anything Goes-Marilyn's Treats, Making Memories Mondays- three kids and a fish

I Love Cheese, let me repeat, I Love Cheese!

But cheese doesn't always love me and my tummy, thus the reason I'm slowly eliminating it from my diet.

This Parmesan sprinkles is simple, easy and quick to make, and it gives those who have cheese intolerance an alternative to the real thing.

Nutritional yeast is used in this recipe, it has a nutty, cheesy flavor and becomes creamy when moistened making this sprinkle a perfect cheese substitute. A serving of nutritional yeast provides 9 grams of a complete protein which contain all 18 amino acids, B-complex vitamin and trace minerals, it's free of dairy, soy, gluten and sugar.

Everything is thrown into the processor and blended together.

When a fine meal forms, it's ready to be sprinkled on pizza, pasta, breadsticks, veggies and it's great on popcorn.

There are plenty of vegan parmesan recipes out there and I've tried most of them, but this one is by far my favorite because I added Litehouse Salad Herb Blend.  It's a mix of parsley, red onion, chives, shallots, garlic and dill and the flavor is amazing. When added to liquid ingredients the herbs come back to life, it's the next best thing to adding fresh herbs to your recipes. This not a sponsored post, I'm just sharing because I love this stuff.

Store your Vegan Parmesan sprinkle in a glass container in the fridge and it should last several months, but if you are like me, it won't last very long.

Happy sprinkling!

Shared with: Made From Pinterest-Best Recipies & DIY Project Link Party, The NY Melrose Family-Whimsy Wednesday Link Party, Ginger Snap Craft-WOW ME Wednesday Link Party, My Girlish Whims-Your Whims Wednesday Link Party, Memories By The Mile-Treasure Box Tuesday, April J. Harris-The Hearth and Soul Link Party

Happy Friday!

Well, have you taken all of your Christmas decorations down and put them away?  I've been a bit lazy when it comes to the task of putting away my Christmas decor, my daughter says we should leave it up until February.  I was talking to someone at work the other day and she has an idea of leaving the tree up and decorating it throughout the year, hearts for Valentine's Day, shamrocks for St. Patrick's Day, eggs for Easter and so on, and so on until it's Christmas again. Quite the idea, but I think I'll be taking mine down this weekend. Oh well, enough about Christmas decorations, how about I share a recipe with you.

Who like cutting into hard squash skins?

I like butternut squash, but I don't like the struggle I have when cutting into the squash. Vegetable peeler to the rescue!  It was so much easier and quicker with a vegetable peeler and several months ago I found a handy-dandy julienne peeler, the quickest way to make vegetable noodles.  Something else I'm glad I found, Roasted Garlic and Herb seasoning from Weber. This stuff is good on almost anything, eggs, salads, soups, toast, burgers, (veggie burgers for me), you name it, almost anything. I used it as a finishing seasoning in this dish.

If only there were scratch and sniff screen, you could smell the aroma of spices coming from the steam in the skillet below.

Look how beautiful it is, don't you think?

Until a few months ago I had never heard of freekeh. I was talking to a friend about barley, and she mentioned freekeh, so of course I had to find out more about this new to me grain.

Freekeh is popular in the Middle East and Africa. It's harvested while the grains are yellow and the seed are soft , then piled, sun-dried and finally roasted.

Freekeh is low in fat, high in protein, fiber and is a high energy food with a low glycemic index.

It's really easy to prepare, just place cold water and Freekah in a lidded saucepan, bring to a boil, stir occasionally. Once it's boiling reduce heat and simmer until all water has been absorbed. Makes a great replacement for rice or pasta, and is great for anyone needing energy to fuel their workouts.

 Crazy as it sounds, when I was growing up I would never eat mushrooms, it was only when I was encouraged by one of my college professors, many, many, many years ago, that I gave them a try and realized I had missed out all those years.

Raw on salads, they're good, but there is something about the aroma and taste of sauteed mushrooms with onions, oh so good, can take a dish form good to mum, mum, good!

Paired here with asparagus and freekeh, makes a tasty meal.

Chop, saute, eat!

This recipe was adapted from Easy Hoisin Shrimp from Gimme Some Oven.

It's true what they say, we eat with our eyes first, that's why I knew I had to give this recipe a try when I saw it on Gimme Some Oven.  However, because the original recipe uses shrimp, I had to make a few changes~ I don't eat animal flesh and one other very important reason~ I have a shellfish allergy.

Tofu replaced the shrimp, coconut aminos was used instead of soy sauce, I added a bit of hot chili sauce  for spice, sesame oil and cilantro, I used because I absolutely love their flavors together.

I love that this recipe is so versatile, the original recipe uses shrimp, I used tofu and I'm sure you could use chicken, salmon or beef.

Ali, over at Gimme Some Oven,  served her dish up on a bed of rice, while I served my tofu on a bed of farro, because it's what I had on hand. It would also be great on a bed of veggies or noodles.

If you try this recipe, let me know how you serve it, be sure to tag it #thewholeserving on Instagram or Twitter, I'd love to see!