I know this doesn’t look like much, but it was so delicious and easy! We had black bean tacos on the menu, but I went rogue and made quesadillas instead. Here you have two Siete chickpea flour tortillas filled with Eden black beans (cooked in a pan with lime juice, sea salt, garlic and onion powder), Miyokos vegan cheddar and […]
Vegan Black Bean Quesadillas Read More »
Last week, I posted a version of this meal with chicken. This week, I used tempeh, which I love. I still remember the first time I ever had it 15 years ago at a fancy lunch place in the Hamptons – it was so foreign to me back then! I’ve been really into zoodles for summer!
Pesto Tempeh Over Zucchini Noodles Read More »
Slowly but surely making our way through the freezer items, such as kabocha squash, broccoli and cauliflower rice. I added BBQ tofu into the mix for a nice summer flavor! Press out the excess water from the tofu. If using extra firm, you can skip this step, but make sure it’s dry to start. Marinate
BBQ Tofu With Squash, Broccoli + Cauliflower Rice Read More »
Banana sushi is a fun twist on a healthy kid (or adult) snack! Roll a banana in peanut butter, sprinkle with Lily’s chocolate chips, slice the banana sushi-style and serve with some fresh berries or on its own. Banana sushi works well with any other nut or seed butter, as well as cacao nibs, shredded coconut, chopped
Quesadillas, vegan-style!!! We’ve been opting for very simple meals during these sweltering days. Other than getting the broccoli in the oven 45 minutes before we sat for dinner, the rest of dinner took 10 minutes to make. This is a Food for Life sprouted wheat tortilla that I filled with Miyokos Creamery shredded non-dairy cheddar-style cheese, spinach (yes, there
