Stir-fried asparagus, onion, garlic, organic tofu, ginger, soy sauce, organic sesame seeds, served over organic quinoa with a bit of wasabi.
Fuck, I didn’t know I was out of kale until I went to make breakfast this morning. Now I have no appropriate smoothie vegetables… Frozen okra? Bagged coleslaw mix? Uhh. My bananas are too ripe to blend alone!
Oh, look, it’s time for the everything-in-the-fridge-is-about-to-go-bad salad.
(Source: toutcru)
An nontraditional grilled cheese, complete with buffalo tempeh and melty vegan mozzarella!
You can find the recipe at Vegan Yack Attack!
Our first time making sushi! I used quinoa instead of rice, and I just mixed 2 tbsp of organic Vegannaise with 2 cups of cooked quinoa. We did avocado/cucumber, avocado/mango and avocado/yam, and then at the end we did some with 3-4 of the ingredients all together. It was fun, easy and so delicious! Best of all it was mostly organic and totally vegan. We served it with wasabi and soy sauce.
500 g small potatoes, cooked and cubed
1 broccoli, cooked and cut into bouquets
1 red bell pepper, finely sliced
1/2 small red onion, finely sliced
1 package frozen asparagus, cut
1 can mini corn, cutMix all ingredients, of room temperature, together with a mustard dressing. I wasn’t completely satisfied with mine but it was about 1 Tbsp white vine vinegar, 1-2 tsp raw agave syrup, 3-4 Tbsp mustard, 1 dl cold pressed olive oil. Topped with home-grown pea sprouts.
Last night’s dinner.
Making sushi tonight for the first time! Stay tuned for pics.
You can’t have a legit BBQ without a badass potato salad. But don’t be a dick and buy that nasty shit at the store. Make this instead; it is cheap as fuck and super easy. You can even leave it in the sun for a minute and it won’t get all gross like that potatomayo nonsense they try to pass off as a salad. People don’t deserve that basic, bland shit.
FRESH HERB POTATO SALAD
1 1/2 pounds of small red or Yukon gold potatoes
1 teaspoon Dijon mustard
3 tablespoons white wine vinegar
2 tablespoons lemon juice (about 1 lemons)
¼ cup extra virgin olive oil
2 cloves of garlic
1/3 cup shredded carrot (I used 1 normal-sized carrot. Don’t try to grate baby carrots; you will fuck your hand up)
¼ cup of chopped chives (you can use green onions to save some cash)
¼ cup chopped dill
salt and pepper
Cut your potatoes in half or until they are in pieces that you can actually put in your mouth. Nobody should need a knife to eat potato salad, that shit is fucked. Boil some water in a medium pot, add a pinch of salt, and the potatoes. Boil them until you can easily stab a fork through one, like 10-15 minutes depending on the size of your potatoes. If you cook them too long they start falling apart and your salad will be a fucking mess. Set a timer if your ass is easily distracted.
While the potatoes cook, cut up the garlic into a bunch of tiny pieces. Mix together the mustard, vinegar, lemon juice, oil, and garlic in a small glass. Drain the potatoes and put them in a large bowl. Add the dressing and toss it all together. Add the carrots, herbs, and a little salt and pepper and mix them in. Let the salad sit in the fridge for at least 30 minutes so that the potatoes can soak in all the flavor. If it looks dry after that then add a little more vinegar and olive oil and stir that bitch. Make this shit the day before you go somewhere and keep it in the fridge. Nobody will know the fucking difference.
Serves 4 as a side
