I had beautiful fresh kale leaves, and I wanted to enjoy it for lunch.
The best way to do so?
Salad!
I also happened to have a lot of super sweet fresh blueberries, and I decided to combine them both and make Caesar salad.
Kale, blueberries, and cucumber slices, all combined well with garlicky, cheesy, creamy homemade vegan dressing, and then homemade crunchy croutons were sprinkled on top.
The salad was served with paprika cauliflower steak.
A perfect lunch!
I have always been a fan of big breakfast.
I wake up with a big appetite, and I get excited about my first meal.
I would have no problem eating a big plate of steak and eggs at 7:00 a.m.
My morning big appetite hasn’t changed, but the food has changed.
Croissants are always a good choice for a breakfast sandwich (or any sandwich if you aske me).
Warm vegan croissant, homemade seitan steak, tofu scramble, fresh spinach, and homemade cashew herb cream cheese.
We finished our last batch of vegan meatballs, and it was time to make more.
I make a big batch, because it takes the same amount of time and effort either you make 35 or 70, and they freeze beautifully.
My husband likes these V-meatballs on the crunchy side, and I have to agree that the texture is better this way.
Extremely light baguette from a Vietnamese bakery, V-meatballs with red sauce, sautéed onion and green peppers, and cashew cream.
Super tasty!
These V-meatballs are just so good.
I’ve been using this recipe a number of times now, and I absolutely love it.
I use whatever nuts I have, and this time I used Brazil nuts mostly and some walnuts, and they turned out fantastic!
I bake them for about 30 minutes each side to get the crunchiness.
What is more spring-like than the color pink?!
I always liked spring, but my admiration for this season has become so much more since I started living in the region where winter is long and severe.
On this plate you will find bagel from Eureka Compass Vegan Food with homemade almond-flavored strawberry cream cheese, scrambled tofu, kale, and radish.
And yes, the kale is not just for garnish.
I eat it. 🙂
Happy Sunday, everyone!
I usually sleep in on Saturdays, but for some reason I woke up early this morning, before 6:00 a.m.
The great thing about this was that I was able to see the sun coming out, and I almost (!) thought it will be worth getting up early just to see this everyday.
It was so beautiful, and it gave me this energy that made me grateful that I am alive and well to be able to enjoy another day.
After taking advantage of this early morning and getting a cup of coffee from my favorite coffee shop (which is so popular and gets crowded quickly), I was ready to make something really good for breakfast.
This orange coconut carrot waffle was so delicious!
I put a generous amount of orange zest, coconut flakes, and shredded carrots, and they all worked together so well.
It was served with homemade vegan butter and toasted coconut flakes on top.
And a little drizzle of ginger maple syrup.
Absolutely delicious and perfect for a weekend breakfast.
Anytime I have some kind of veggies in my breakfast, I feel so much better, physically and mentally.
It’s going to be the first warm day today this year, and we are planning to get out of the house, visit a museum, have lunch at a restaurant, and go for a long walk.
It’s going to be a fabulous day!
Carbonara was not particularly a favorite pasta dish of mine prior to my switch to the plant-based diet.
But it was one of those foods that I would have craving for once in a while.
That craving still sometimes comes.
So I decided to make Vegan version of carbonara.
The trick is really to get the creamy rich flavor.
It was a challenge, but I was happy with the result.
I always like to eat my carbonara with tomato-based sauce.
Carbonara itself gets a little too heavy after a few bites.
This time I enjoyed my carbonara with saucy ratatouille, and it was perfect.
Have a great weekend everyone!
I’ve been going to the local Asian grocery store, Ha Tien Supermarket, almost weekly since they opened.
I don’t do all my grocery shopping there, but I go there rather for certain specific things.
One of the things I like to look at in the store is their potato/squash section.
They have a wide variety of potatoes/squashes, and the prices are always very good.
When I saw this beautiful taro root, I had to buy them.
This was how they looked after cooked and peeled.
I made it into cheesy croquette.
The taro root is extremely smooth when mashed, and I loved the contrast of the crispy outside and the creamy inside.
Bagel from one and only Eureka Compass , taro croquette, ketchup-Worcestershire sauce, shredded Asian cabbage, tomato slices, and homemade vegan mayo.
Super yum!
This is the BEST ice cream I’ve ever eaten.
It’s ridiculously good.
My husband has been making ice cream quite regularly the past several months.
This was rather created by accident.
He wanted to make peanut butter ice cream, but we were out of peanut butter.
So he decided to do with sunflower seed butter which we happened to have in the fridge.
I am so thankful this happened because otherwise we would never have known how awesomely sunflower seed butter works for ice cream.
Adding Biscoff cookies was the last minute decision as well.
And that was one of the best last-minute decisions!
It was almost “meant-to-be.”
It’s a little heaven in a bowl, if you ask me…
Happy St. Patrick’s Day!
I am celebrating with this awesome green bowl this year.
Very straight forward.
All green veggies (arugula, cabbage, okra, broccoli, and peas) and spinach rice.
Served with cilantro mayo.
How are you celebrating?
I also made Triple Green Mini Doughnut Sandwiches.
Green juice is in the doughnuts and icing, and spinach is in the cream cheese frosting.
Are you eating or drinking anything green?
Okay.
I know I’ve been talking about spring on it way for a while.
But this week it really finally feels like spring is coming VERY SOON.
The weather forecast says we are going to have temperature finally above 50!!
So excited.
However, today it’s still below 32F in the Twin Cities, and this hearty noodle soup is very appropriate.
Various vegetables (Napa cabbage, carrots scallion, etc.), tofu, and seitan meat were slowly cooked in soy sauce based slightly sweet broth.
For this particular dish thick chewy Udon noodle is a great choice.
You can always enjoy this without noodles like soup as well.
Have a great weekend everyone.
