I made a batch of vegan 1995 burgers (last slide recipe) using black beans, zucchini, bulgur, oats, flour, walnuts, onions, garlic, mushroom broth powder, cilantro, olive oil, soy sauce, tomato paste, Panko breadcrumbs, smoked paprika, salt, and pepper. I made two for dinner and flash froze the rest. They came out delicious.
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 so delicious! With Thai chilies and Thai basil from the garden. 😻
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.
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.
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
