The other night, we had one of my all-time favorite meals, a wholly southern pairing of mac + cheese, green beans, sweet tea, and peach cobbler. However, the twist is that this mac + cheese is totally vegan! You can find the recipe on my mom and dad’s blog here. The rest of the meal is super simple. I cook the green beans in boiling water for 3-5 minutes, then blanche them in an ice bath to retain the crispy bite. For the cobbler, peel and chop 7-8 peaches, mix with 1/3 cup sugar, and a squeeze of lemon juice. Pour into a cast iron skillet and top with frozen biscuit rounds, then bake at 425 for about 30 minutes, serve with vanilla ice-cream. As for the sweet tea, I’ll be sharing my go-to sun tea recipe later this month!