Vegan tagine

 Vegan Moroccan tagine served on couscous. One of my favorite meals on rotation when I need to use up a whole bunch of veggies. This one has: carrots, potatoes, sweet potatoes, jalapeño peppers, red bell peppers, cabbage, chickpeas and mushrooms.

Chilaquiles

 I made chilaquiles today from The Whole Chile Pepper Book and they turned out great. I had them for lunch with a side of beans. #chilaquiles #thewholechilepepperbook

New Mexican Green Chile Stew

 A vegan New Mexican green chile stew that I adapted from The Southwest Table. I used 1/2 lb. ground @beyondmeat, 1 or so cup of cooked white beans, mushrooms, cumin, Mexican oregano, a 7 oz can of green Chiles and about a TB of Hatch Green Chile powder (100% Chiles, no filler!). It’s delicious with a squeeze of lime and hot tortillas on the side. I’m definitely adding this to my menu rotation. #greenchilestew #newmexico #southwest #thesouthwesttable #vegan

Kabocha sandwich

 My sandwich looks kinda crazy but it was delicious! I cooked slices of kabocha squash with olive oil, curry powder, salt, pepper and panko crumbs in the Airfryer for 20 minutes. Then I served it in a toasted bun with creamy curry coleslaw (vegan mayo, curry powder, agave, lemon, red wine vinegar, salt and pepper) and sweet pickled jalapeños. #kabochasandwich #kabochasquash #vegan

Lahmajun

 Vegan lahmajun. My first time trying it out. I should have rolled the dough thinner. But it was delicious! It has beyond meat, cooked eggplant dip, tomatoes, onions, parsley, red pepper paste, tomato paste, pomegranate molasses and spices. I loosely followed a recipe from Cooking of the Eastern Mediterranean by Paula Wolfert. The dough recipe is a yeast free pizza dough by @thehappypear. #lahmajun #lahmacun #turkishpizza #easternmediterranean #vegan #pizzadough