The BF made a delicious veggie burger a few nights ago with caramelized onions and avocados.

The next night, I made David Hasslehoff potatoes. Okay, maybe they’re called hassleback potatoes, but in my house they’re called Hasslehoffs. They’re made by cutting the potato into connected slices, brushing them with olive oil and garlic, and then chucking them in the oven like a baked potato. It’s topped with vegan sour cream and tempeh bacon.

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