Vegan wrap, tomato, bean and coleslaw
I made this coleslaw, so there are probably going to be a lot of wraps with it this week.
I used organic Follow Your Heart Mayo, and spices, including poppy seeds. Coleslaw w/out poppy seed, just doesn’t taste right to me.
In this wrap I used a giant organic pineapple tomato that I grew, (yay, finally ripe), huge Greek tomato dill Lima beans and the coleslaw.
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Onion pie, Greek style, with a little bit of creativity.
Somehow this ended up with lots of veggies and lasagna noodles inside. A very tasty dinner. 🙂
And good for kids too, who doesn’t want pie for dinner.
Here is a closer look in the middle:
Inside the pie
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Hummus, pita bread, kale salad, dill tomato gigantes (huge lima beans), dolmas, and tree of life cashew cheese.
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Homemade homegrown vegan bamies and gigantes
At the end of the garden season the okra is so bountiful, it is easy to get behind in eating it. Never fear, just pop those babies in a freezer bag and cook whenever you get the hankering for okra again.
This batch I took from the freezer bag, added tomato sauce, tomato juice, dill, garlic, etc. and gigantes (giant lima beans) and cooked for a very long time. You’ll know when it is ready as the okra will start to fall apart, or be very tender.
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Fresh from the garden okra, tomatoes and potatoes make this hearty organic vegan Greek stew
There are a few ways that okra tastes just heavenly, one of those ways is Greek style.
The okra is soaked in vinegar before cooking, this is the secret to making a delicious tasty dish.
Here, potatoes were also added to the traditional okra tomato bamies, for a hearty meal.
(For you Corrine)
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