I could never say no to a sandwich!! This is like a blt except I made it with smoked tofu. I used a whole tomato too since they are abundant in my house this time of the year. Have you ever had smoked tofu? It’s life changing 💕
Yuuum. Made an awesome penne alla puttanesca but just used roasted tomatoes in place of the usual sauce. I also added chickpeas, basil and spinach along with the typical olives, garlic and capers. So good! It was even awesome the next day cold over salad greens 💕Recipe linked in my profile!
Those weird polenta tubes are my go to lazy food lately. Love that you don’t even have to make polenta, you can just slice and fry. The little pan fried discs went perfectly with some leftover pasta sauce I couldn’t bring myself to throw away and some garlicky greens. I hate wasting anything and this took 5 minutes to make so win win 🙈
Smuggled back a ton of fresh Oregon blueberries in my carryon on the plane back from my trip ✈️ I miss u pick berry farms! Not a thing in Colorado. Pretty sure berries would burst into flames here with the dry heat and sun. My cat is so into anything I eat. He needs to at least sniff whatever I’m having but he wasn’t sure if he was into the blueberries or not 🐾
Lately I’ve been into mixing greens into warm noodle dishes. This is a spicy udon with cabbage, tofu, green onions and cilantro tossed with spring greens. Hit the spot. I feel like udon gets slimy sometimes if you’re just going to chow down on a bowl of noodles so I gotta freshen it up a little 😒
Is anybody else in a pesto-y mood? I’ve been putting pesto on everything because everything is better with a little green lovin. This pesto is made with sunflower seeds and arugula as well as your typical garlic and basil. 🍃It’s also oil free because wfpb and sooo good. 🙈I’ve been eating it over my tofu scrambles daily. Recipe linked in my profile
Happy Tuesday! I know not everybody is into it but I absolutely love cold soups. Beetroot makes a lovely pink broth. 💕If you haven’t had chilled borscht before you are missing out. Of course the recipe is linked on my profile
This morning’s brunch. Scrambled tofu with sautéed kale, roasted tomatoes and a rainbow root veggie hash. 🌈 I added some beet tops, both the greens and the red stem and it was a great decision. It’s so easy to toss the tops but they taste great! I also love to use them in juice 🥤 Recipe link in my profile and recipe on my blog. Happy Saturday!
Enjoying a lighter dinner tonight. It’s so hot! I can’t eat very much when it’s this hot. I did break out the air fryer to make some potato wedges and the cutest baby peppers. Also whipped up an amazing wasabi avocado lima bean dip. I swear lima beans are yummy! 🙈 I can’t wait to use this dip in a rice bowl and on basically everything. It’s super addicting but healthy. Recipe linked in my profile!
Managed to make some amazing vegan chili. I feel like chili can easily go watery or lack in flavor but this turned out so well thanks to a good blend of peppers! It’s never too hot for chili either because I used my lovely crockpot. Hope everyone’s having a great week! 💕
Happy Saturday! I’m having a “green” juice and hanging out with my cats and boyfriend. Generally being lazy. This juice is beets, carrots, celery, cucumber, spinach and ginger topped with a little bit of water to thin. Root veggies get so heavy but I had a bunch of little beets to use 🙈