A #VintageVeggie for a healthy start to your week 🥕"French & Chinese cooks have always recognized the true and signal characters of garden-fresh vegetables. They have understood, also, this happy coincidence: the treatment which allows vegetables to retain most of their nutritive value is the same treatment which preserves the freshest, loveliest taste and most desirable texture. Soaking and overcooking [are] the 2 largest sins committed against the purity of fresh vegetables..."—from THE VEGETARIAN EPICURE by Anna Thomas
In the mood for Indian nachos? Or Indian poutine? Trying to make something from what you’ve got in your cabinets? I’ve done this recipe share before, but want to again for my fellow leaning-easy-and-cheap chefs out there. (Not to mention its versatility. It would be difficult to get this wrong.) Chana masala is a mildly flavored, sauced Indian chickpea entree, containing as much protein as a chicken dish—and more fiber. It is traditionally served over rice, but we like to switch it up: over sweet potato or shoestring fries, or blue corn nacho chips! For the gravy/sauce, blend up about two medium-sized tomatoes and an equal or lesser amount of your ultimate favorite peppers or ones you have on hand. I prefer green bell. (Garlic is highly recommended. Ginger is also an option for blending into the gravy.) With a dollop of your favorite oil, heat the gravy with a can of the garbanzo beans and the following spices, until chick peas are softened and the gravy is very thick. THAT’S IT! (Spices: 1 teaspoon chili powder, 1 teaspoon garam masala, and 1/2 teaspoon tumeric!) It’s entirely #plantbased , meaning it’s good for your gut, the #earth , #animalwelfare , and helps curb world hunger. Questions about anything? About life? Just message!
Baked Buffalo Cauliflower Tacos with guac, spinach, tomato and @cabotcheese extra sharp cheddar 🌿🥑🌮🍅 These tacos are really good. They took approximately 45 minutes to make and are as satisfying as they are healthy. Baked and made with whole wheat flour + flax seeds for some extra nutrition. Check out the blog for more details 🌙
I’ve been eating this Curried Tofu Salad pretty much NON-STOP since I made it and I made two batches in a row because it’s so freaking delicious and even more easy. 🥇 It wins all the awards! The recipe is live on the website now, so tap the link in my bio to go there 👉 @budgetbytes .
Starting the week strong with a salad, a Pretzel Crusted Tofu Salad! A delicious meatless twist on a classic honey mustard chicken salad, basic but far from boring.
Let's be honest the star of the salad is the crispy crunchy Pretzel Crusted Tofu which is gluten free thanks to my favorite @quinnsnacks pretzels. Recipe up on the blog today for #MeatlessMonday ! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
What’s a girl to do when she’s craving a meatball sub but has been vegetarian for 11years...lentils baby! This has to be one of the most delicious meals I’ve had in a long time. I made the pasta sauce myself (best batch ever) and lentil meatball recipe came from Pinterest. They were surprising easy to make and tasted like something I would pay good money for. Let me know for you’re after the recipe! 💁♀️
I kept seeing this @tastemade video on my Facebook feed for a chickpea Chana masala recipe. I had pretty much everything it needed so I whipped it up in 15 or so minutes. It’s pretty damn good! Xoxo #spicygrizz
ATTN Produce Lovers: It’s eggplant season! My personal favorite way to celebrate this is to fry up some thin slices and stack with ripe tomato and fresh mozzarella. Top with balsamic glaze && basil and you’ll be loving life ✌🏼💜🍆
Link to recipe here && in bio >>> https://noshcity.com/mozzarella-tomato-and-fried-eggplant-stacks/