had a bunch of corn tortillas leftover from tacos last night... so I made mini pizzas 🍕🍕! tomato paste mixed with water and spices for the sauce 🍅topped with spinach, mushrooms, pepper, sprinkle of @daiyafoods mozzarella shreds, and dollops of kale oregano pesto
dinner tonight was a moroccan inspired soup which had onion, garlic, celery, chopped tomatoes, spices, chickpeas and spinich in 👍 cooked it in bulk...so look forward to many days of the same food 😂 served it along with some tiger bread with vitalite 😊
breakfast was this nice bowl of fruits and a slice -or two- of my banana bread🍌🍓🍊
in the bowl was frozen strawberries, sliced mandarin, grapes, kaki persimmon, a chunk of my banana bread (recipe on my feed) and some coconut yogurt with chia seeds🤤
have a nice day!✨
Tonight’s plant based dinner🌱 quinoa, mung beans, cherry tomatoes, avocado, roasted mushrooms carrot potato capsicum, and pan fried kale. Roasted veggies were spiced with salt, pepper and oregano. 🍄🥕🥑🍅🥔🍃
sometimes self love is chocolate ice-cream and sometimes it’s a nice bowl of greens🍪🌱
i’m a bit late for #worldmentalhealthday but i wanted to spread a few words still... it’s so important to listen to yourself, and as this is a food page, i’ll remind you how important it is to listen to your body. sometimes we lose touch of what’s important, and when we do that, it’s up to us to breath in and slowly heal. i know how hard it can be, but if you’re struggling, please speak up, and you’ll realize you never were alone✨
lunch today was this bowl of baby spinach and minced tofu topped with peanut butter, sesame seeds and dried grapes.
schools starts in two days and i’m already overwhelmed haha😂but anyways, i wish you the greatest weekend🌞
Not really sure what to call this. The thought process was like ratatouille, but all I had were carrots and zucchini, so I made this. I also realized I left my casserole dish at my last apartment , so I had to make this in a small nonstick pot. And I gotta say, it was delicious. Recipe below...... .What you’ll need:
-2 carrots (peeled into thin strips)
-2 zucchini’s (peeled into thin strips)
-3 cloves of garlic
-tomato sauce -red wine (optional) -2tablespoons of olive oil
1. Use a small amount of olive oil and rub it all around the pot you’re using (or casserole dish if you can bake it).
2. Line up the slices of carrots and zucchini into a spiral (see pic 3 for reference)
3. Put it on a low heat and add a tablespoon of water.
4. While that is working, in a pan add a tablespoon of olive oil and sauté. Then add 1/2 cup tomato sauce. (Spices used: basil, garlic salt, paprika) .
5. Let it simmer for a couple mins
6. Add a little red wine (approx 2tablespoons) Let that simmer just a min.
7. Pour on top of zucchini and carrots. Keep on low. Leave it with the lid on for 3 mins.
8. Be very careful, put a plate on top and flip it on the plate. Then put it back in the pot so the other side can cook. Leave it on a low heat for 3 mins
We made our own vegan pizza tonight.. Trader Joe’s cauliflower crust, veggies, Costco pasta sauce, spices and two types of vegan cheese we’re testing out new cheeses to see which we preferred.. Trader Joe’s vegan mozzarella we were not pleased with 0/10.. Follow your heart mozzarella a solid 5 out 10 might just stick with follow your heart but try a different flavor next time.. I really enjoyed their Monterey Jack. Still processing what we like thanks for following us on our journey. #GreenEyedCookTeam#VeganDinnerIdeas#traderjoes#followyourheartvegancheese#veganpizza#greeneyedcook
My sweet friend Bianca made some vegan chili last week and shared it with me. I have the best friends. It was so good that I wanted to make more. 🍛🍴
QUICK AND EASY 30 minute meal
Sauté half an onion with 1 tablespoon of olive oil until clear.
Mix in one large pot on medium hot
1 can of PINTO BEANS
1 can of BLACK BEANS
1 can of WHITE BEANS
1 can of ROASTED TOMATOES
1 can 4oz of GREEN CHILI SAUCE
(Only if you like it 🌶)
Add all seasoning, pepper, salt, cumin, and 1 tablespoon of fresh garlic to taste. Cook for 15 minutes
1 cup of FRESH CUT GREEN BEANS
1 can of ROASTED CORN
1 cup of PRECOOKED RED QUINOA
Cook for 15 more minutes.
During this time lightly butter corn tortillas and cook on the comal or skillet till crisp.
SERVE and ENJOY 😊 🌱🌱✌🏽✌🏽🌱🌱
If you want to make this meal even better roast you own tomatoes and corn. Also if you have the time letting the beans cook for 30 minutes with 1 cup of veggie broth kicks up the flavor but does make the consistency more soupy!
Red sauce with roasted Brussels sprouts, crimini and orange bell peppers and baked Honey Crisp apples with creamy lemon cardamom sauce (swipe for all photos)
First time I’ve cooked for almost a week and it felt great to be back in a kitchen! The requests were pasta of some kind and baked apples.
I just used canned tomatoes to make a quick red sauce and while I was working on it, roasted some Brussels sprouts. I sautéed some salted onions, then garlic and crimini (which amusingly are apparently now marketed as ‘baby bellas’.) No wine was available for deglazing, so I used veggie stock with a little apple cider vinegar.
In Taiwan, I generally use TVP and cubed king oyster mushrooms in a sauce like this, but we had picked up some Beyond Beef Crumbles, so I used them instead and gave them a short stir-fry with the other ingredients.
Added the sauce, followed by the roasted Brussels sprouts and orange bell peppers.
The Beyond Beef crumbles weren’t bad, but I like the TVP-king oyster mushroom combo better.
For the baked apples, I just partially cored them and stuffed with a brown coconut sugar—stevia, cinnamon, nutmeg and cardamom mixture, topped with a small pat of vegan butter and pinch of salt.
The sauce was a can of coconut cream reduced with the juice and zest of one lemon, stevia and cardamom.
The Honey Crisps were perfect for baking—they were wonderfully sweet and stayed slightly crisp. 🍎