Talk to me, lovelies

veganfoody:

Bok Choy Skillet Supper

davegan:

Ingredients:

• 2 cinnamon sticks
• 1 1/2 tsp cloves
• 3 tbsp coriander seeds
• olive oil
• 1 tbsp ground turmeric
• 1 large Spanish onion, finely chopped
• 3 1/2 ounces ginger, grated
• 1 red chili, seeded and chopped
• 6 garlic cloves, crushed
• 2 cans tomatoes, chopped
• 1 sweet potato, halved and…

tryvegan:

Memorial Day Recipe round up. Burgers, Sliders, Salads, fries, dessert.

nomobsessions:

veganfoody:

Easy and Delicious Bahn Mi (Chay) Sandwich

no no no this is not Banh Mi. green onions are yummy, but FRESH JALAPENO (any green chili pepper with spice) is where it’s at.

veganfeast:

Chayote Jicama Slaw with Handmade Tortillas on Flickr.

ahealthyveg:

anatomy of my tacos.

veganyam:

OMGIMMEEE

veganfoody:

Pineapple and Portobello Tacos with Roasted Chickpeas 

veganfoody:

Quinoa Tacos

musclebodybuilders:

Healthy Food for Bodybuilders

foodoffice:

vegnews:

As we mentioned yesterday, it’s National Grilled Cheese Month. Fear not, for we have melty oodles of vegan grilled-cheese goodness in the works. Today, enjoy this Garden Fresh Grilled Cheese—veggies and all. 

Click here for the recipe! 

Hurrrrray for Grilled Cheese month.

tallblondeanddreaming:

I had a detox salad, but my mom’s lunch was amazing, too.
Whole wheat wrap with black beans, quinoa, avocado, roasted red pepper, and feta (which I avoided) with a sesame miso dressing. I could’ve drank that dressing it was so tasty

beccasfit-life:

DING DING DING!

Tonight I made Eggplant Parmesian for my family and Evan!

Recipe from SHAPE.COM

(Serves 4)

Ingredients:

• 1 medium eggplant (about 1 pound), sliced into 1∕4-inch-thick rounds
• 1⁄2 teaspoon kosher salt
• 2 teaspoons olive oil
• 3⁄4 cup whole-wheat panko/bread crumbs (I made my own with Ezekiel bread)*
• 6 tablespoons freshly grated Parmesan, divided
• 3⁄4 teaspoon garlic powder
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1⁄8 teaspoon freshly ground black pepper
• 1⁄4 cup all-purpose flour (you can probably use wheat)
• 1 egg white, lightly beaten
• Cooking spray
• 1 1⁄4 cups jarred marinara sauce, divided
• 2 ounces (about 1∕2 packed cup) shredded part-skim mozzarella

Instructions

1. Preheat oven to 425°F. Arrange eggplant slices in a large colander; sprinkle with salt. Weigh eggplant down with a plate and heavy cans; let sit for 30 minutes to draw out moisture.
2. Meanwhile, heat olive oil in a nonstick skillet over medium. Add panko and toast, stirring often, for 5 minutes, until golden. Transfer to a shallow dish; cool for 5 minutes. Add 3 tablespoons Parmesan, garlic powder, basil, oregano, and pepper; toss. Arrange flour and egg white in two separate shallow dishes.
3. Place eggplant on paper towels, blot well, and brush off any salt. Dredge slices on one side in first the flour (brush off excess), then egg white, then crumbs. Place, crumb-side up, on two foil-lined baking sheets. Spritz with cooking spray. Bake 15 minutes or until tender.
4. Spoon 1∕4 cup marinara over the bottom of an 8-inch square pan. Add half the eggplant slices. Pour another 1∕2 cup marinara over the eggplant; top with remaining 3 tablespoons Parmesan. Dot (don’t spread) with final 1∕2 cup marinara; sprinkle mozzarella over the top. Bake for 10 to 12 minutes or until sauce is bubbling and cheese is melted.

Nutrition Facts:

(1 4-inch slice)

• 252 calories
• 10g fat
• 4g saturated fat
• 31g carbs
• 12g protein
• 7g fiber
• 242mg calcium
• 1mg iron
• 70mg sodium

* FOR EZEKIEL PANKO: I just used the coffee grinder we have on hand to crumble the bread! I let it sit out for a little bit to get dry, but other than that it’s super simple. You can also use a food processor for this step. I’m pretty sure you can also find whole wheat panko in some grocery stores.

Next time I plan on making double the recipe because IT’S SO GOOD and could barely feed all 4 of us! 

For the sides I made cinnamon mashed sweet potatoes and a mixed baby green salad with baby tomatoes. 

undressedskeleton:

I can’t express how delicious this salad was. I am at a loss for words. I made this yesterday for lunch to go with my bowl of soup. I’m excited about the leftover for today. I almost had it for breakfast…but was like…better not (pitch perfect) 

This salad is loaded in fiber and potassium! If you served this for dinner with a side of fish or chicken, you’d be on the right track!  You could impress your friends if you whipped this up for a dinner night. It’s close to restaurant style, but healthier! 

All you need:

-1 Large butternut squash
-Cinnamon
-Nutmeg
-Spinach
-Raw Organic Unsweetened Coconut
-1 Gala Apple
-Raw Organic Honey
-1 Tsp Chia Seeds

-Dice up butternut squash. 
-Preheat oven to 365 degrees.
-Spread butternut squash out on baking sheet. 
-Sprinkle with nutmeg and cinnamon

-Bake for 20 minutes. 
-Take butternut squash out and flip. 
-Sprinkle more cinnamon and nutmeg on top. 
-Bake for an additional 15-20 minutes. 
-Let  butternut squash chill in the refrigerator for 1-2 hours. 

-Slice a small gala apple into thin slices. 
-Dip apple slices into honey 
-Coat the honey edges in raw unsweetened organic coconut. 

-Fill a bowl with spinach.
-Top with one cup of butternut squash
-Add apples and a sprinkle of Chia seeds

-Drizzle one tbsp of honey over the top of the salad. If you don’t like honey, a raspberry vinaigrette or honey mustard would be a great salad dressing choice!

Nutrition: 182 Calories, 2 g Fat, 815 g Potassium, 29 g Carbs, 9 g Fiber, 15 g Sugar, 5 g Protein 

Add to Pinterest Here!

ibtk:

Baked Macaroni with a Twist from Robin Robertson’s The Vegetarian Meat & Potatoes Cookbook (page 248). Surprisingly creamy for baked mac -n- cheese, with a crazy awesome topping made of breadcrumbs and cheese (cheddar Daiya).

foodalish:

Asian Slaw with Ginger-Peanut Dressing