Coconut quinoa via Bryant Terry’s Inspired Vegan, topped with sliced bananas!
WHO KNEW?!!??!?! See what greatness happens when great minds come together?!?!
Check it out: http://store.indianfoodsco.com/shop/mock-duck-mun-cha’i-ya-peking-vegetarian-roast-duck-gluten-thvg200
Yay!! 3 days before its supposed to be released!!
This is my favorite beverage! And it comes in little chocolatey juice type boxes!
Spring rolls! I made these for our work party. I will admit, my dip options need work, but the rolls themselves turned out really well. This made about 25 rolls; I’m going to list the ingredients I used, but you can put whatever you want in them (chocolate chips and banana with a caramelly dip? Whatever does it for you).
Ingredients:
Crimini mushrooms, 1 lb tofu, red/yellow/orange sweet peppers, garlic, green onions, yellow onion, cabbage, bean sprouts
Vegetable oil, cheap Chardonnay, rice vinegar
Mai Fun noodles
Spring roll wrappers
Cube all the ingredients really tiny. Sauté the onions and garlic until translucent, add the cubed tofu and tamari (to taste), sauté until the tofu starts to be crunchy and brown. Sprinkle rice vinegar over the top and add the veggies. Add wine every time the pan gets too dry (up to 1/3 cup). Cook the Mai Fun noodles according to pkg directions. Follow the instructions on the wrapper package to roll them up (this is the best part). Fry them up (or bake them, if you are healthier than I am) and dip in an array of sauces - the more choices, the better!
Breakfast: tempeh bacon, fresh kale on sprouted Ezekiel bread with grape jam and earth balance mayo
Late night breakfast.
Fava bean stew, black and white rice, toast with agave syrup.
Vegan Friends and Fam —-
I welcome my vegan comrade in arms IFYLOFD to Vegans Taste Better! She will be joining me in managing this site!
Enjoy!!!
I’ve always hated egg nog, but this is great!
