Vegan General Tso’s Eggplant, Chinese Broccoli in Garlic Sauce, and Shanghai Noo…

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

Napa cabbage, leek, and crushed tomato soup made with fridge leftovers and vegan…

Napa cabbage, leek, and crushed tomato soup made with fridge leftovers and vegan grilled cheese sandwich. Soups from leftover ingredients decrease food waste and can make for warm hearty meals like this one. 🥰 Soup ingredients: Napa cabbage, leek, onion, carrots, crushed tomatoes, water, dried basil and marjoram, salt, pepper, veggie broth cube. Vegan grilled … Read more

Cajun tempeh with avocado, lemon zest kale, sliced radishes, cucumbers, vegan ra…

Cajun tempeh with avocado, lemon zest kale, sliced radishes, cucumbers, vegan ranch dressing, and a side of pickled eggplant. This is the bowl version of the wrap I posted earlier this year. Great flavours and a repeat recipe in our household. Happy Sunday!✨ Recipe courtesy of feastingathome.

[Part 1 of 2] A lovely homemade feast with old friends and a new friend. Charre…

[Part 1 of 2] A lovely homemade feast with old friends and a new friend. 🥰 Charred cauliflower and grilled portobello mushroom tacos with cashew lime crema and chipotle crema, grilled corn on the cob, guacamole, and lemony chickpea quinoa salad. If you’re wondering about the role of the peach in said feast, stay tuned … Read more

Wishing I could share this refreshing homemade pomegranate-citrus iced tea with …

Wishing I could share this refreshing homemade pomegranate-citrus iced tea with my good friend. 🤍 Ingredients: 7.5 teaspoons of Earl Grey Cream tea steeped in boiling water 2 tablespoons pomegranate molasses 2 tablespoons maple syrup 1/2 orange, juiced Cold water (optional) Directions: 1. Steep tea in about 5 cups of boiling water. Let cool a … Read more

Vegan lunch bowl – delicious sweet potato cubes flavoured with orange zest and m…

Vegan lunch bowl – delicious sweet potato cubes flavoured with orange zest and maple syrup, a side of sautéed Swiss chard, quinoa, and seasoned roasted chickpeas. All drizzled with a poblano pepper and lemon-tahini sauce. Preparing the sweet potatoes: Peel and cube 4 small sweet potatoes. In a large bowl, toss sweet potatoes with 1.5 … Read more

Vegan dinner – sticky shiitake mushrooms and rice, topped with scallions and ses…

Vegan dinner – sticky shiitake mushrooms and rice, topped with scallions and sesame seeds. I also tossed in some raw shredded carrots post-photo to make the best use of fridge leftovers.🥕 Ingredients in photo: rice, shiitake mushrooms, garlic, ginger, brown sugar, white wine vinegar, soy sauce, cornstarch, sesame oil, olive oil, sriracha sauce, scallions and … Read more

Cajun spiced tempeh and avocado, radish, kale wrap with vegan ranch dressing, pi…

Cajun spiced tempeh and avocado, radish, kale wrap with vegan ranch dressing, pickled eggplant, green onions and microgreens. Simple and tasty! To prepare the tempeh, I boiled enough water to cover a block of tempeh in a pan, and salted the water. I then reduced heat to a simmer and added the block of tempeh … Read more

A tribute to beets! Roasted beet salad, avocado garlic mash, and salad no. 2 wit…

A tribute to beets! Roasted beet salad, avocado garlic mash, and salad no. 2 with zucchinis, snap peas, mint, and tahini-lemon dressing. In memory of that one time we acquired the BIG beet (photo 2). 🤗