Nummy Nummy!

Spent some time in the kitchen this afternoon with vegan recipes. I've been searching for a good way to make yogurt, so thanks to Kristina for passing along a very simple and NUMMY recipe! I love it!

Vegan yogurt: Tofu, frozen banana, frozen mango, coconut milk

Coconut lime sorbet:

11 oz can coconut milk

2 limes juice and zest

1/2 cup water

1/4 cup sugar

Thai Vermicelli Noodle Salad:

Bok choy

Vermicelli noodles, softened

Tofu, pressed, darined

Bean sprouts, carrots

Soy sauce, rice vinegar, sesame seeds