@wfpb It's bowl night! Tonight, we have za'atar roasted chickpeas, sweet potatoes, quinoa, cucumber, red pepper, sprouts, very, carrots on a bed of baby spinach and spring lettuce mix, topped with a pomegranate molasses vinegar and a lemon tahini sauce. #wfpb#veganFood
@wfpb Tonight's dinner is an apple sage tempeh bowl with walnut ginger dressing from Be A Plant-Based Warrior Woman from Jane and Ann Esselstyn #wfpb#veganfood
Today we are having one of our favourite desserts, a chocolate chia pudding with fruit, non-dairy yogurt & cacao nibs. This is super easy to make and I make it the night before, so the next day we have this delicious dessert ready and waiting. The fruit in the bowl is mangos, blueberries, raspberries, goji berries.
The recipe for the pudding is here: https://www.forksoverknives.com/recipes/vegan-desserts/instant-chocolate-chia-pudding-recipe/
Today only, in Canada at this price of $1.99, in the #ebook#kindle#cookbook
Kylie Perrotti
"The Plant-Based 5-Ingredient Cookbook: Fast & Flavorful Recipes Made Vegan" https://a.co/d/0Ouwaz7
It's a scientific fact. Everything you eat affects your physical and mental health ‐ for better or for worse. Why not make the choices that work for the 'better' option?
My favorite way to eat okra. Lightly fried, simmered until tender with a veggie broth and then at the last 2 minutes fry a couple of cloves of smashed garlic add, stir and squeeze 1/2 lemon for brightness. #Vegan#VeganFood#Okra#WhatsForDinner
@wfpb OMG! It's so good but it hurts soooo bad. This Cajun pasta with breaded tofu is really good. I made the cashew version of the sauce and added steamed broccoli. I baked the tofu bites instead of frying them. #wfpb#veganfood