When I don’t want to cook AND I (still) want to clean out the freezer: Jovial Foods organic brown rice penne with Gotham Greens vegan pesto plus frozen peas and carrots. When you stir them in just cooked pasta, they defrost in a minute or two. It’s our trick when the kids are craving mac and cheese too! […]
The Easiest Vegan Pesto Pasta Read More »
Is it a burrito bowl? Is it taco filling? Is there a difference??? I love using frozen cauliflower rice from Whole Foods because it cooks up super quickly! I added fresh spinach and white beans mixed with The Jackfruit Company jackfruit. Follow the instructions on the bag to cook the jackfruit. Everything else gets sauteed and mixed
Vegan Burrito Bowl Read More »
Bringing Paris into New Jersey with my take on the Rose Bakery banana smoothie! 🍌🥛 Ingredients: 1.5 cups unsweetened organic soy milk 1 ripe banana Handful oats (One Degree Organics are my fave b/c they’re sprouted) Handful spinach Spoonful of almond butter (I used Manna Organics nuts n seeds) Spoonful maca powder Spoonful of Coconut Cult original coconut yogurt Optional:
Rose Bakery Style Smoothie Read More »
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 »
