Delicious szechuan cabbage recipe from The Complete Vegan Kitchen cookbook. Served over brown rice with Sriracha hot sauce drizzled on top.
Sunday, December 30, 2012
Sunday, December 9, 2012
This is a pureed soup I've been making almost every week. It always includes a base of either red lentils or mung beans, some kind of green vegetable (spinach, kale, broccoli, zucchini), onions, carrots, a tomato, sometimes a sweet potato if I have it, and a vegetable broth, miso paste, and spices, usually hot curry powder and cumin. Boil it all up and then blend the heck out of it. Here it is drizzled with flax oil and lemon juice. So good!
A delicious salad of spinach, dino kale, red peppers, red onion, pecans, almonds, cranberries and dressed with lemon vinaigrette.
Reuben sandwich made with Yves veggie bologna, Daiya cheddar, tomato, wine kraut and homemade russian dressing on whole grain bread.
This is the East Coast Coffee Cake recipe from Vegan Brunch cookbook. I made the version where you mix in jam. I mixed in cranberry sauce.