We were craving Chipotle but staying away from all the added oils and nonsense.... so we decided to whip up a little burrito bowl 🤗 The "sofritas" we made are a lot less salty and has some tumeric for added health and flavor benefits (hence the yellow color) ... This is an insanely affordable and easy meal to make. Takes about 20 min from start to finish, has around 22 grams of protein and ZERO cholesterol 😮 #plantpower
Homemade XXXVII. Lentil mushroom stew over mashed potatoes with the recipe from @minimalistbaker with red wine in place of coconut aminos. We are going to try it again but add carrots to the stew and slow cook it for a few hours instead of the proscribed 20 minutes. @live.beautifully.on.purpose taught me how to cook the lentils. #bestteacher#thingsveganseat#veganmashedpotatoes#freshfood#dinnerfor2
Coconut Chickpea Curry
2 cups cauliflower rice or brown rice
1 large onion
1 tbsp grapeseed oil
3 cloves garlic
1 tbsp curry paste
1 1/2 cups unsweetened coconut milk
1 can chickpeas
1/2 cup cherry tomatoes
1 cup basil leaves, chopped
Salt and pepper to taste
Cook rice according to package. In a pan, heat up oil and add chopped onion. Sauté onion on medium heat about 5 minutes. Add garlic and sauté for additional minute. Add curry paste and coconut milk and stir until the curry is dissolved. Add in chickpeas and heat for another 5 minutes. Add basil, tomatoes, and spices and saute for another couple of minutes. Serve curry over rice. Makes 3 servings.
Another round of rice/veg/protein combo for my packed lunch, this time with tofu 😁 ⚡️Pro-tip for when you forget to pack a sauce: steal packets of mustard, salt, and sugar and mix together with some water for a not-too-shabby honey mustard dressing 👍 #packedlunchideas#veganpackedlunch#worklunches
Homemade XXXVI. Two homemade posts in a row. Tofu fajitas from the mind of @live.beautifully.on.purpose and made with the tofu press suggested by @diekpersonthedictator #gamechanger Mexican rice recipe from @geniuskitchen but adapted to be vegan. Swipe left to see the 3-layer vanilla raspberry cake from @lovingitvegan Fajitas and rice took a couple of hours to prepare, and the cake was started yesterday by Michelle. She used cake flour AND general purpose flour as an adaptation. That’s dedication. #dadsbirthday#thingsveganseat#veganvanillacake#springbreak2018
Yakisoba Spaghetti Squash Bowls
1 medium spaghetti squash
1/2 white onion, diced
2 tbsp green onion, chopped
1 cup mushrooms, chopped
1/4 cup celery, chopped
1/2 cup shredded carrots
1/2 cup pineapple, cubed
1/2 cup red pepper, chopped
2 tbsp coconut aminos
1 tbsp garlic infused oil or grapeseed oil
Microwave spaghetti squash for 3 minutes. Cut open, scoop out seeds, place open side down on plate and microwave additional 8 minutes. Use fork to scrap the flesh into strings.
While squash is microwaving, on medium heat sauté oil, mushroom, and onion for 5 minutes. Add carrots, pineapple, red pepper and celery. Sauté for additional 3 minutes. Add spaghetti squash strings, and coconut aminos and mix until evenly coated. Cook for 2 more minutes. Salt and pepper to taste. And sriracha, always. Serves 2.
Assuming we eat lettuce and grass for meals, people ask all the time, what does our 5 year old eat????! Grass, Linda. He’s outside grazing right now. •
Feeding the beast who has been off the charts with height and weight since he was born, has the energy to run laps around the table between bites(literally), is smart, imaginative and kind as can be, has been not even the slightest issue. There’s a healthy, plant based version of just about everything. Happy Sunday!