Take what ever veggies you have, chop and add your favorite dressing. This is our garden grown zucchini, tomato, cucumber, and some mushrooms, with dressing and seasoning.
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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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This salad was quick and easy to make.
Organic Bib lettuce w radicchio blend
Gigante Lima beans (Greek Style with tomato/dill sauce)
Heart of Palm
Artichoke Heart Salad
The dressing: Vegan Blue Cheese, mixed with Organic Balsamic and Organic hemp and Olive oil.
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This version had breaded/fried tofu. Not my personal favorite addition for a healthy meal, but the rest was delicious.
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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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It’s pretty much okra season around here, and along with the surplus of tomatoes and peppers we have to come up with interesting ways to enjoy the bounty while it is here.
And so is the new creation of adding okra to Hot n Sour soup. It’s a bit of a gumbo and a bit of traditional hot n sour, that has of course been veganized.
The results- deelicious and good. Seconds please!
Easy to do! Bake a potato and cut open. Pour a spoon of homemade chili over the top, and top with cashew sour cream.
Cashew sour cream take a little planning but is super easy to make. Soak some raw cashews for about 4 hours, add a bit of lemon and apple cider vinegar, salt and water and blend in food processor, until it’s creamy. It tastes even better after it’s chilled a few hours.
Organic Vegan Lasagna, made with spinach and vegan pepperoni and vegan tofu ricotta (homemade) cheese spread, topped with vegan blue cheese and capers.
This was so GOOD! The key to this is a great homemade sauce (I like to use my garden grown peppers and herbs for flavor, and take them out when done simmering) and perfectly seasoned tofu. Mash it up and season like a traditional ricotta, no egg necessary. The tofu will re-bind perfectly.
Ravioli- artichoke spinach tofu ricotta kalmata olive topped with arrabiatta sauce (spicy tomato marinara) peas, cannelinni beans, and a side of this amazing Romanesco Broccoli, tastes like cauliflower, looks like fairy castles. Organically delicious!
Gluten Free Biscuits and a Savory Mushroom Gravy. Vegan Soul Food, not just possible, healthy and delicious too.
P.S. Never FRY a biscuit, so gross
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What Vegans Eat? Food For A Vegan 