I have been making this a lot for breakfast so I can improve my blood sugar. I had bloodwork done recently, and my A1c was higher than normal. I love eating this for breakfast. I always prepare it with coconut cashew yogurt, maple syrup, soy milk, cinnamon, nuts, seeds and frozen fruit. This one here has added lemon zest and a pecan praline topping. Yummy!
I made the cold sesame noodles from the cookbook SILK ROADS by Anna Ansari. It was delicious. You’re supposed to eat them cold but my noodles were still steaming and I couldn’t wait!
I tried grinding up a mixture of seeds (pumpkin, sunflower, chia, hemp and flax) for my morning oatmeal to get some extra nutrients. I made a big batch and decided to use some to make crackers in my Airfryer. I mixed the seed powder with some boiling water, olive oil, salt and tapioca starch until the seeds got thick and gloopy, then I spread it into a parchment paper in my Airfryer. Cooked for about 8 minutes per side. I broke them up and had some with avocado and bagel seasoning. The crunch is amazing. Really delicious and full of fiber, vitamins, minerals, good fats and some protein.
Thai style Miang Kham, one bite wraps with fresh ingredients and a flavorful sauce. In Thailand they use betel leaf for the wraps but I used romaine. Green leaf lettuce would be good too. The whole point is to wrap the ingredients with some sauce in a leaf, fold it up to pop in your mouth in one bite! The ingredients are: green onion, lime flesh, jalapenos and carrots. I wish I had fresh ginger, mint and cilantro. Also toasted coconut and roasted peanuts. The sauce I veganized: soybean paste, mushroom soy sauce, ginger, lime juice, agave syrup, toasted coconut, roasted peanuts, red onion and rhizome powder.
Omg the split pea soup recipe by @peasoupandersens is delicious! I topped mine with vegan Parmesan, vegan bacon bits and croutons! I used Rancho Gordo split peas and they were perfect. Tip: instead of straining the soup at the end, I just puréed it in my blender.
Inspired by a video of Rebbie and Latoya Jackson making enchiladas for the Jackson family. It was adorable. Enchilada casserole with veggies and black beans. Veggies I used: red and green peppers, tomatoes, onions, potatoes, Mexican squash, kale and corn. Topped with homemade sauce, vegan cheese and @traderjoes almond chipotle dip and salsa. Yummy!
