A pasta salad featuring a green goddess pesto made with basil or parsley, avocado, cashews, lemon, garlic, nutritional yeast, olive oil, salt, and pepper. Perfect for a dish to pass or potluck gathering! Yesterday, one of my best friends hosted a gathering at her place. Beyond the delicious food and drink (plantain tortillas, quinoa taco…
CSA-Inspired
Vegan Breakfast Sandwich with Tempeh, Avocado, and Tomato
This vegan breakfast sandwich with tempeh, avocado, and tomato isn’t kidding around. It’s piled high with tempeh chorizo, avocado, beet hummus, tomato, mustard, and pickled jalapenos. You can use a bagel, bread, or an English muffin as your base. Six days out of seven, I reach for standard breakfast fare: overnight oats, sourdough toast with…
Southwestern Tofu Scramble Burritos
These Southwestern Tofu Scramble Burritos are filled with a pinto bean and tofu scramble, quick pickled jalapenos, guacamole, and salsa. They are packed protein and staying power, making them the perfect hungry person’s meal! Tofu scramble is one of my go-to meals when I need to get dinner on the table in a short amount…
Homemade Pickled Jalapenos
These homemade pickled jalapenos are quick and easy. All you need are jalapeno peppers, apple cider vinegar, sea salt, maple syrup, and water! No canning required. We’ve really been digging the summer veg around here, haven’t we? We just enjoyed Vegan Chickpea Meatball Subs with Basil Pesto Cream, and now we’re going to spice things…