Happy Tuesday! Same salad, a thousand different ways!✨Added avo + crumbled feta to my HEARTY Tomato + Chickpea Salad! 🍅🍃🥗Recipe link in bio! 👆🏻 #vegetarianfood#saladlove .
last night I shared a holiday idea where you can make an arugula wreath around the salad for a fun + festive feel.
When I tell you I eat it once a week, am not even kidding: it’s a meal prep staple! Loaded with artichokes, chives, red onions, juicy tomatoes, & kidney + navy beans!
PSA👉🏻 the marinara pasta recipe 🍝🍅 you’ve been waiting for goes live TOMORROW as well as a fun, holiday giveaway!🎁
Hope you're having a great evening, friends!👋🏻✨xx
Gluten free- vegan Parsnip and Leek pancake. Crunchy, spicy and addictive.
They are versatile, and this combo is delicious. For all of you who asked the recipe for latkes, this is the recipe I followed. I made beet-purple yam- sweet potato-zucchini latkes similar to this. Makes for a great snack or a light lunch over a bed of salad. •
Fava bean hummus - a perfect marriage between Fava beans and chickpeas. Street vendors across Egypt stew dried fava beans overnight until the beans are fall-apart soft. Purée it with chickpeas, tahini, crushed garlic, cumin and lemon juice and you have a delicious & creamy combination that is to die for 👌
USDA Organic, Nutritious meals to brighten up your day
1 171 hours ago
Nutritarian. I am denouncing Pescatarian in two weeks. In the meantime, I am incorporating what makes me feel better. I can do a salad a day, 90% unprocessed foods. I pull info from the alkaline vegans. I want to eat alkaline food.
I went grocery shopping today and could not bring myself to purchase any Morningstar products, Gardein either. That's today though. Today I thought about going on @tannyraw YouTube page to check out her fresh salad dressings and dehydrated crackers. Then again I thought about a candy bar and some chips. But then I thought about everything I am learning. Oh there's a war in my head. And, since this is a journey, I love stopping to smell the flowers along the way. One day at a time. One meal at a time. I got this. About that chocolate - a peanut butter chocolate smoothie will work. Or maybe a banana, cherry with cacao nibs will suffice. 🤷🏽♀️🤷🏽♀️ #plantbased#healthylifestyle#vegetarianfood#healthyself#meatlessmeals#eatmeatforwhat#crueltyfree#oneveganmealatatime#chicago#poweredbyplants#dairyfree#nutritarian#salads#fruit
Sunday morning I felt terrible, but the thing about being sick in NYC is that your dog still needs to go to the bathroom...I walked her to @duanereadenyc to pick up my feel-better syrup and swung by @foodcellar for breakfast. Their breakfast bar is stellar (though their eggs are always over cooked). I got cheese blintzes, berries, over hard eggs, potatoes, and pierogies. Ah, the beauty of buffets!
2 141 hours ago
#spicethainyc has some stellar #vegan Pattaya noodles. I’m glad to have them back in my life. And we had the best company 😊 I was too sick to taste all of the flavors, but I’m going to need to return soon, because I’m drooling just looking at them 😲
Hasselback Potatoes w/ Wild Garlic & Cashew Pesto 🥔🌿 by @vegaliciously 🍃
100 g wild garlic or basil leaves
100 g cashew nuts
1/3 cup olive oil
1/2 rsp salt
400 g potatoes
1. Preheat the oven to 180 degrees.
2. Place wild garlic, nuts, oil and salt in a food processor and process until creamy.
3. Place potatoes between the handles of 2 wooden spoons and cut into thin slices.
4. Place on a baking tray covered with baking sheet and bake for 20-25 minutes.
5. Brush the potatoes with pesto and bake for another 5 minutes.
✖️Stir fry veggies and on a side of rice or any other grain has been one of my favorite go-to’s for this season. Not is it only a healthy, delicious, and warm/cozy meal... but it’s also such an easy meal to prepare and perfect for meal prep.
✖️I recorded a video tutorial on this dish on Instagram, so if you need extra help go check it out ❤️
✖️for this dish I HIGHLY recommend you add in a protein such as chicken, lentils or other beans, fish, etc.
SWEET POTATO VEGGIE STIR FRY (W/ BULGUR)
✖️1 sweet potato
✖️Frozen Green peas
✖️1/2 red onion
✖️3 tbs apple cider vinegar
✖️1/2 tsp paprika
✖️1/2 tsp coriander
✖️1/4 tsp @suncorefoods rose (Himalayan) salt
1. Boil the bulgur until cooked (feel free to use other grains!) and prepare your veggies
2. On a pan heated with coconut oil, stir fry the sweet potato, zucchini, green peas, and red onion for a minute
3. Add in the apple cider vinegar and spices and continue to sauté until the sweet potato is slightly tender (3-5min)
4. Add in the tomato and sauté for another 1-2 minutes (you could have instead added the Tomato with the other veggies in the beginning, up to you and what you prefer)
5. Serve with the cooked bulgur