Oh boy, I've really been slacking on the posts this past week. Since I'm still not eating too healthy, I'll talk about some more snacks!

I took a trip to Whole Foods this weekend and managed to only spend about $30. I had a $5 off coupon for my whole purchase, a free coupon for any Tofutti product, and $1 off of So Delicious.

I got some Tofutti Cuties. I tried the mint chocolate chip for the first time and I really liked it. I've never seen them anywhere else, so I figured I should pick them up. I've never actually had any cuties that I didn't like.

I also got some Purely Decadent bars. I can't find them online to include a picture, but they were vanilla coconut bars, covered in chocolate and crushed almonds. Mmm! I thought these were pretty good. You can definitely taste the coconut, but that's not a bad thing. My only complaint is that they're too small! I'd much rather be eating a Tofutti Marry Me Bar because they are so much bigger and more satisfying.

I ALSO picked up an Endangered Species chocolate bar. This time I got the Dark Chocolate with Deep Forest Mint. I really need to stop buying this one. I always think it's the one with the mint crunchies in it, but it's definitely not. It just has a minty taste to it. I like my chocolate bars with STUFF in them. Next time I should get the dark chocolate with blueberries.

Besides snacks, I did buy some real food. I picked up some soup (for eating), more soup (for making green bean casserole), tempeh and english muffins (which I already ate with Egg McVegans, of course).

Since I want to keep this recipe in a place that I'll never lose it, I should post it here. It's originally from the blog Yeah, That Vegan Shit (link is above). I used this recipe last year and it came out perfect. Can't wait to make it again this year!

INGREDIENTS:

• One 16-oz. carton of Imagine brand Creamy Portobello Mushroom Soup


• 1/8 tsp. black pepper


• A tiny bit of flour if it becomes necessary to thicken up the soup


• 2 pkgs. (9 oz. each) frozen cut green beans, thawed (Or 2 cans (14 1/2 oz. each) cut green beans, drained)


• 1 1/3 cups French's® Original French Fried Onions

DIRECTIONS
1. Combine soup and pepper in a 1 1/2 qt. baking dish; stir until blended. Stir in beans and 2/3 cup French's French Fried Onions.

2. Cover and bake at 350ºF for 30 minutes or until hot. (Make sure you've thawed the frozen green beans out sufficiently if you're using them--otherwise expect a longer baking time.) Check the casserole and see if the soup's thickened up enough--if not, add a couple teaspoons of flour and mix in. Stir.

3. Sprinkle with remaining 2/3 cup French Fried Onions. Bake 5 minutes or until onions are golden.