Often my idea of a “easy” meal still requires multiple steps and several pans dirtied. At the very least, I’ll typically use the rice cooker, glass baking dish in the toaster oven, and a skillet on the stove, plus at least a bowl or two for prep and mixing and a smaller container or blender…
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#VeganMoFo Day 2: Recreate and veganize a childhood favorite Lasagna is always a popular favorite. We made it as a family for as long as I can remember. My high school best friend and her mom had their own version that they made for holiday gatherings. One family vacation in Victoria, B.C. we dined at…
#VeganMoFo 2015 Day 1: Breakfast Scrambled chickpeas (Isa Does It-style), roasted potato wedges, wilted spinach, chopped tomatoes, and a little store-bought guac to tie it together. Admittedly this is a bit of a cheat – I’m writing this the Saturday before MoFo begins and scheduling it to post in time, because typically my weekday breakfast…
Tabbouli with warm quinoa, steamed kale, and crumbled almond cheese with aromatic pan fried winter squash and baked tofu
Those cherry tomatoes tho. Unf.
Seeing this beautiful squash at the market made me grin like a lunatic at the vendor. Fortunately, he understood.
Tonight’s dinner: chilled (okay, lukewarm) corn and cauliflower soup with basil drizzle, quick pickled jalapeno and carrots, and fresh cannellini beans and a side of wilted kale with apple cider vinaigrette
MoFo2015 Sign-ups, Badges & Banners! | VeganMoFo
Vegan Month of Food is coming up, and I am planning to participate for a second year. The daily list of blogging prompts is already up, so I better start planning ahead… (I love planning.) Are you up for the challenge? MoFo2015 Sign-ups, Badges & Banners! | VeganMoFo
The board is ready
Shelling fresh cannellini for dinner
Vegans Need Sauce 