I’ve been wanting to mess around with zucchini noodles for sometime and i’m glad i finally did. they are delicious and you can use them in lieu of pasta or soba or anything noodly. I topped them with mushrooms, radish, broccoli, tofu, basil, scallions and a warm almond broth and it was everything i dreamt it would be.
SUMMER SUMMER SUMMER TASTY FRESH FRESH PASTA. i must admit that this was a throw together thing i made so i had something to eat while i was making something else that i actually planned. i was really surprised by HOW good this was. eat it! COMPONENTS 1 cup orzo, uncooked 10 cherry tomatoes, quartered 2 scallions, sliced 1 beet, diced 1/2 zucchini, ribboned AVOCADO SAUCE 1 ripe avocado zest and juice of 1 lemon […]
this is my first attempt at a potpie. i’ve never made one, and barely eaten them. so i made one crazy delicious mistake, and made this into more of a pot-cake than a pot pie. why? it is huge. there is a TON of a filling and it’s very deep. i always like a lot of filling to crust (or veg to starch) when it comes to any food, so i was okay with this […]
a breakfast (sandwich of vegan) champions. very filling very tasty. this recipe is for 2 people. THE SAMMY 2 whole wheat grainy ciabatta style buns (big, flattish) 1 tomato cut in thick slices 1 avocado, sliced 4 pieces of nice lettuce 1 potato, sliced into thin medallions 2 inches of zucchini, sliced into medallions 1 fat clove of garlic, cut in half daiya if you’d like a bit of nutritional yeast your favourite tofu scramble. […]
this makes a big sheet pan pizza, which is the best kind of pizza in my opinion. this recipe has you making the dough and the sauce from scratch, but there are always shortcuts if you’re tight on time. a good alternative is to use frozen pizza dough or lavash or another sort of flatbread. DOUGH (adapted from mark bittman’s “how to cook everything vegetarian”) 2 c. unbleached flour (and more for rolling out) 1/2 […]