Tahdig (also spelled Tadig) – is crispy rice which literally translates to « bottom of the pot » in Persian (Farsi). It is usually accompanied by fluffy white basmati rice and saffron, staples in Iranian cuisine. The rice and tahdig are typically eaten with a stew, of which there are countless varieties! The tahdig pictured here is … Read more
Vegan bowl from fridge leftovers – it’s that meal before we have to do our weekly grocery shopping and we don’t like to see any food go to waste! Paired with a lime-tahini dressing instead of lemon-tahini using our leftover limes. Bowl ingredients: leftover cooked quinoa, lettuce, tomatoes, shredded carrots, cucumbers, green onions, cooked red … Read more
Vegan power bowl with hummus and lemon tahini dressing, recipe courtesy of ohsheglows. Great weeknight recipe, easy and delicious. 🌱 Ingredients (not including dressing and hummus): roasted sweet potatoes, red peppers, red onion, brussel sprouts, cauliflower, cooked quinoa, raw lettuce, cucumber, green onion, cherry tomatoes, julienned carrots, and avocado.
Vegan General Tso’s Eggplant, Chinese Broccoli in Garlic Sauce, and Shanghai Noodles. Homemade deliciousness that we cooked up on a « school » night! Links to recipes and the substitutions we made to veganize them below. 🍆🌱 General Tso’s Eggplant: *replace chicken with eggplant **replace Oyster sauce with Hoisin sauce *** replace eggs with egg substitute (1 … Read more
Saucier (and improved) Vegan Pad Thai – we are always looking to improve our recipes in this household. This is the product of some experimentation. Our best homemade Pad Thai to date! 😄 General Ingredients: 8 oz flat rice noodles 8 oz extra form tofu, excess liquid pressed out and tofu cut into 2 cm … Read more