[ad_1] ?Wheel pesto pasta with peas and pine nuts, dressed mixed greens, sunflower seeds, hemp seeds, avocado and grape tomatoes. ?This is a most basic basil pine nut pesto, (you can substitute the pine nuts for pecans or walnuts)…but some of the most simple recipes are truly delicious. Don’t you think? ?Happy Tuesday lovely people…
[ad_1] ?Lentil Pecan Bites (recipe below)+ Red Pepper Romesco Bowl?Grilled zucchini, broccolini and crinkled garlicky russets. ?As you’ve probably figured out by now, I really love to cook. But yesterday I really needed a break. No such luck. Kids took over the kitchen making vegan cinnamon rolls and white bean ziti. And so I was…
[ad_1] ?Roasted PLANTAIN oat bowl…dark chocolate, buckwheat groats, hemp seeds, cashew yogurt, chopped pecans, slivered almonds?’you will not go hungry bowl’ ?. Plantains and oats are a divine combo. My kids left me none of this!!! I’m so sad☹️. ?Recipe: slice a very ripe plantain. Brush both sides with neutral oil. Roast on parchment lined…
[ad_1] ?The Bomb Nutty Bean Chili Bowl…cauliflower rice, roasted Brussels sprouts? I think the most valuable cooking lesson I have learned is to keep lots of different ingredients in your kitchen and play with them. Sometimes you will come up with an awesome dish! That’s how I made this one and my crew loved it…
[ad_1] ?Smoky Bean Burgers+my on-repeat crinkle cucumbers ?+garlicky kale+local grape tomatoes+hemp seeds+sesame seeds+pine nuts+avocado…with store bought @sirkensingtons vegan mayo. ?Recipe Smoky bean burger: Mix 2 tbsp ground flax with 3-1/2 tbsp warm water (flax egg). Let sit 5 minutes. In food processor, pulse 1-15oz can drained adzuki or black beans until partly mashed with some…
[ad_1] ?Beet tofu ‘pesto’ pasta with sunflower micro greens+grilled zucchini+guacamole+peas.? This recipe happened by accident?. I made this beet filling for ravioli and through sheer laziness, mixed it with some whole-wheat pasta I had I the fridge…and liked it even better!!! And so much easier than my well-intentioned ravioli ?. My middle kid who hates…
[ad_1] ?Chickpea coconut curry + cilantro-lime cauliflower rice + herbed cashew yogurt. This curry recipe is my all-time favorite. It belongs to Chef Jonah at East Harlem School and he so kindly shared it with me when I was working in his kitchen. Thank you Jonah?. ?Recipe: Heat 3 tbsp extra virgin olive. Add 1…
[ad_1] ?No-hassle hasselback bowl?with hasselback potatoes AND avocados!!! Did you notice??Hi friends:) After a week of cell phone detox?my brain is no longer fried ?. How are you all doing? Still on vacation but now with cell phone access! Thank you to all that shared my 10K in your stories ?. Thank you to my…
[ad_1] ?’The leftovers bowl’??toasted sesame edamame, roasted sweet potato, toasted sesame ramen, red onion+baby tomato salad, garlicky sesame kale, crinkled cucumber, and of course (lime zest+olive oil coated) avocado.??Toppings: vegan furikake seasoning, sesame and hemp seeds. ?Thank you sweet friend Sara @thevegansara …that I know in real life… for the story mention yesterday ?. ?Happy…
[ad_1] ?Tofu Banh Mi ramen bowl? You know how I love to deconstruct recipes and turn them into vegan bowls…and so here I go again?. Am I driving you crazy yet??! Happy Thursday again friends.? ?Recipe Tofu Banh Mi ramen bowl: Cut 1-14 oz package of extra-firm tofu crosswise into 1/2-inch sticks. Press and drain…