Out of the Oven.

Roasted Cremini Mushrooms.

New Seasons had local, organic creminis on sale at $2.99/lb, so there I was, filling a bag. These were roasted at 425F with balsamic vinegar, a touch of olive oil, coarse sea salt and sliced garlic.

Double Apple Cake, from The Urban Vegan.

I made this with homemade apple sauce and McIntosh apples, all thanks to the Portland Apple Festival. I want to hug the spices in this. So. Autumn.

Whole wheat pizza.

Last week, I made pizza with homemade marinara, spinach, black & kalamata olives, FYH Mozzarella and a little shredded Melty White Cheezly.

I'd heard talk of FYH recently improving their formula and melting being easier than ever. I've been lucky with the majority of my FYH melting attempts over the years (psst, spritzing with oil or water can help), and it's been my long standing go-to, dependable soy cheese. How wild is the availability of nondairy cheeses these days!?! Cough, cough, when I was younger, I remember buying expensive blocks of FYH from Lifethyme in NYC and taking them on the Fung Wah bus with me back to Boston, before there was anywhere in that city that carried it... This is back when my college cooking repertoire included 123s and Chreese, fire roasted tomato sauce, TLTs, pizza and take out, basically.

I really liked my delightfully spoiled-vegan combination of soy cheeses on this pizza. I think Cheezly attempts to capture the aged cheese taste better than any brand I've had, and for that I applaud it. I'm not into it plain, but melted, it's tasty paired with other components.