This past weekend we had a going away party at our apartment. Our place isn’t exactly what you’d call spacious, so Mac and I had originally been worried about how many people would show up/fit. Luckily we had nothing to worry about and we all had a fantastic time! About 20 of our close friends showed up and we partied the night away (literally – I went to bed at 3:30am. I can’t remember the last time I was up that late).

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Seen above, my friend and I were team “Hair Bun & Scarf”. We may not have excelled at the game, but our Savage Garden singing skills were top notch debatable.

I didn’t get many other pictures from the party (that I’m willing to share), but I did manage to snap a few shots of the epic spread of food we had (obviously. #priorities).

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First and foremost, mega props to my friends for making an awesome & super delicious Bon Voyage cake (that was vegan too!). This did not last long. And I may have had some of the few leftover crumbs for breakfast the next morning. #noshame.

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For snacking purposes, I made Dreena’s Tamari Roasted Chickpeas. I used lime juice instead of lemon juice and they were awesome! So addictive – I don’t know why I don’t make these more often!

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Ok. This sauce. Life changing. It’s Vegan Cheese Sauce from Minimal Eats. I’ve made a few cheese-like sauces in my day and this one is far and away the best one yet. Spoiler alert: it’s made with carrots and potatoes (with spices for flavouring and water to thin). It was so unbelievably smooth and creamy, and I couldn’t stop eating it! I loved that even though it’s made with plain ol’ boiled veggies it’s still tastes quite rich but doesn’t isn’t heavy like some cashew-based cheese sauces I’ve tried in the past.

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I love making bite-sized goodies for parties. It makes it so that there’s plenty to go around (and I don’t feel as guilty for popping multiple muffins in my mouth). On the left are Andrea’s Spiced Parsnip Muffins. I made a few changes from the original recipe: flax eggs to make then vegan; reduced almond flour to 1 cup and added 1 cup of oat flour; reduced oil (I used coconut) to 1/4 cup and added 1/4 cup applesauce; reduced maple syrup to 1/3 cup. In spite of all these changes, I really loved these muffins. They had just the right amount of spice & sweetness. I also loved using parsnips! I’ve never seen a sweet parsnip before (though I guess it is similar to using carrots), but I’ll definitely be making these again!

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On the right are Black Bean Brownies from Veggie & The Beast. Unlike parsnip muffins, I have made black bean brownies before. I’m always up for trying new recipes though, and I’m glad I found this one! The only change I made was to reduce the sugar from 1/2 cup to 1/3 cup. These did not disappoint and were quite tasty!

Delicious food aside, I had a really great time at our going away party. We have really fantastic groups of friends here and leaving for an unknown amount of time is definitely going to be difficult. I’m comforted by the fact that we live in the age of technology and keeping in touch is now easier than ever, even when we’ll be continents away.

Countdown to departure date: 29 DAYS!