Fall foods.

 Today for lunch I veganized a recipe by Amy Sheppard on instagram for Autumn baked cheesy vegetables and it was delicious! So much so that I might do it for Thanksgiving. I served it with roast potatoes and country gravy.

Vegan pad kaprao tofu

 Vegan Pad Kaprao tofu so delicious! With Thai chilies and Thai basil from the garden. 😻

Cancer fighting spaghetti

 Found this easy veggie full spaghetti sauce recipe on ig. All the veggies used are cancer fighters and taste great in this sauce. I even blended it so the sauce would be smooth.

Sautéed onions, garlic, carrots, purple cabbage, zucchini with basil, oregano and olive oil.

Added 2 cans diced tomatoes and tomato paste and cooked it all for a bit before blending until smooth.

Lentil soup

 This recipe was one I came across on threads. It was meant as a glp-1 friendly recipe because each ingredient had specific purpose in fat burning qualities for the body. I liked all the ingredients together so I decided to make it. You basically boil the red lentils with veggie broth, garlic, the spices (cumin and turmeric) , and in my case I added zucchini and onions. They are cooked but not mushy. You add frozen spinach straight from the freezer. Let it wilt for two minutes only and then turn off heat, then you add a glug of olive oil and squeeze of lemon. It was delicious and healthy.

Bean thread noodles

 For dinner tonight I made a serving of thin vermicelli bean thread noodles and topped it with the Thai peanut bean salad plus extra peanut sauce. It was yummy. 😋 #beanthreadnoodles

Two bean salads

 Thai peanut and Greek style. Both so good!

Dolly cake!

 I made Dolly’s strawberry cake today. I had to veganize though. I used applesauce instead of egg and oil instead of butter. Still came out moist and delicious! 🍓🍰