Yum! Air fried tofu sandwich stuffed with sprouts and avocado 🥑 I used a generous amount of home pads humans and some coarse ground horseradish mustard for a spread. Delicious and filling. I have a habit of buying awesome whole grain bread and then freezing half. Trying to get better about eating the whole loaf whiles it’s nice and freeeesh.
recherchant l’équilibre et le contraste dans la forme, la texture et la couleur,
un créatif voit le monde différemment ☆
searching for balance and contrast in shape, texture and colour,
a creative person sees the world differently ☆
Berry parfait 🌸
First layer is soya yogurt, topped with a raspberry smoothie, more yogurt and fresh berries, passionfruit, banana coins and dark chocolate 👅
Come and join me and let’s eat all the vegan food!!! Who’s in?
On my visit to South Korea last year I had some amazing japgokbap (purple/multigrain rice) since then I have been trying to recreate it. It's not quite right yet but still delicious! 😊
Cauliflower steak with purple rice and a curry sauce
If you can’t tell this is a purple sweet potato. I topped this baby with hummus, a balsamic glaze and a chipotle tahini sauce. All over arugula because why not 😉 Sometimes lazy dinners are the best. I love it when everything comes together so smoothly. What’s your favorite lazy dinner?
thinkin about meal prep or just food in general like I always am? I reckon this chilli is a pretty good idea 🤔💡 sweet potato n’ bean chilli 🍠 corn chips 🌽 avo 🥑 served over jasmine rice that I cooked with cumin seeds 🤓 TRY! 👉🏼 SWEET POTATO CHILLI
-1 large sweet potato, washed and cubed
-1 brown onion, chopped -3 cloves garlic, minced
-1 red bell pepper, chopped
-3 tbsp tex-mex seasoning
-1 tsp cinnamon -1 can black beans
-1 can kidney beans
-1 can chopped tomatoes
-1 tbsp tomato paste
-1 cup low sodium vegetable stock
1. Prepare and chop all vegetables.
2. Sauté garlic and onion in a bit of coconut or olive oil until soft and translucent. Add your seasonings and combine.
3. Add sweet potato and bell pepper. Stir well to combine with the spices until they soften slightly.
4. Add beans, tomatoes, and tomato paste. Stir until the beans soften slightly.
5. Add vegetable stock, stir, cover and let simmer until the liquid has reduced.
6. Serve over rice or greens + avocado and corn chips. I drizzled like coconut yoghurt on top as a sour cream sub!
Walked over to a yummy vegan cafe with my mom while the fam enjoyed some post graduation pizza. .
Highly recommend checking out @wholeheartprovisions if you are in the Boston area! We both decided to build our own bowl and they were amazing. .
💁🏼♀️My bowl: (left) quinoa and brown rice base with Japanese eggplant, roasted broccoli, edamame and beats; topped with crispy chickpeas and shiitake mushrooms + a side of coconut curry sauce .
💁🏻♀️Mom’s bowl: (right) quinoa and brown rice base with roasted broccoli, edamame, and chickpeas; topped with avocado and peanut crumble + a side of lemon vinaigrette
Today's breakfast scramble topped with patatas bravas from our @vegan_dinnerparty Spain potluck. Tons of vegetables sautéed with tofu and seasonings, over Cajun creamed grits and topped with a baked potato tossed in the bravas sauce. 😋 🥔 🌿 What a way to start the day! #whatveganseatforbreakfast
BANANA BREAD COOKIES !
Kudos to Arman from @thebigmansworld for these yummy cookies !
“When life hands you overripe bananas, add TWO Ingredients and make Healthy FLOURLESS COOKIES! Easy, fool-proof and ready in 10 minutes! Clickable link in profile! . - - - - -