You bet we dusted that romesco and avocado toast in 5 seconds. Noe Valley’s @lecupboard might be best known for their from-another-planet-decadent chocolate mousse, for good reason, but everything else on their lunch menu is just as dreamy. We tasted through it all and love love their take on healthy, vibrant vegan dining.
Ok peeps it is sandwich week. I am super busy this week, so five nights...five different sandwiches...and probably a lot of potato chips (and 🍺) first up...sausage and peppers. I did the peppers diner style steaming them under a lid to melt the chao...and yes it melts like a champ. Added some fresh basil and this was pretty damn tasty. Still have that citrus date sesame dressing so I blanched more collard greens. Good thing I love my leafy greens to counter balance all the crap I eat! #vegansofig#sandwichweek#fieldroastchao#veganomicon
Awesome dinner. I made the citrus date sesame sauce from #veganomicon . I blanched collard greens and the sweet sauce is perfect with the bitter greens! Yes, I used the last #fieldroast sausage. Also a side of scalloped potatoes and a plum. #vegansofig
A mi, como a @carmenrayanutricio , me gustan los libros de recetas.
Y para planificar menús no hay nada mejor que tener un montonazo de recetas.
Aquí tenéis una muestra.
O us pensàveu que les receptes me les invento jo? 🤷🏼♂️
Sometimes i just want a bunch of veggies for dinner - tonight we tried okinawan spinach for the first time, stirfried in sesame oil + sauteed kale & tomato + lemony roast potatoes ( from #veganomiconcookbook by @isachandra & @terryhope )
I guess today’s food theme is green 😋 when I was making my dressing for lunch, I saw a recipe for basil-cilantro-pesto on the same page. So it became dinner! Oh it’s delicious. All the usual suspects in it (basil cilantro olive oil garlic lemon) but it also has almonds. #veganomicon Yes that is still my #fieldroast sausage from the BOGO. I have one link left, not sure what I will do with it, but I guess we will all find out tomorrow. #vegansofig#veganpesto
Love when I have time to cook! End of the week was really busy. Lunch today was “extra” potato salad. I roasted potatoes, carrots, garlic and chickpeas in the oven. Then I made the tahini dill dressing from the #veganomicon cookbook. I added some cucumber and tomato to the salad. Then I diced up some pickled beets. This lunch was just amazing! #vegansofig#veganbowls#veganpotatosalad