TagsTaste of YSN dessert portland slow cooker sweet potato bokashi tomatoes NYC restaurant wine spinach local recipe NGI cupcakes desserts peppers kale salad green beans pizza apples travel potatoes chickpeas greens class fruit food gluten-free raw cabbage ginger xgfx health topic teese pasta New Haven area restaurant soup seitan breakfast rice tempeh healthy weeknight meals tofu veganmofo
Ingredientsapples assorted vegetables beets black beans black chickpeas bread butternut squash cabbage carrots cashews celery celery root chickpeas corn daikon flax flour frozen fruit garlic ginger hazelnuts herbs kidney beans lemon miso onion onions parsnips potatoes quinoa red wine rice scallions seitan serrano chile spinach sweet potato swiss chard tempeh tofu tomato vital wheat gluten whole wheat pasta wild rice
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I knew I had posted this before sometime last year. Guess when? Last VeganMoFo, of course! Old picture- tonight I served it just with arugula- no pasta. Tonight’s meal was Chickpea Piccata from Appetite for Reduction. The recipe is available … Continue reading
One of the dishes that I started eating frequently while I was doing Eat to Live was a quick Chana Massala. What I’m about to show you is what I would call the “standard” version, but you could also leave … Continue reading
I decided to try Eat to Live, like any cool vegan blogger. I started a new blog to track what I’m eating and share my thoughts- but I’m using The Picky Vegan to post any new recipes. On my first … Continue reading
Salads. Fresh mixed salad green from the farmer’s market, with carrots, scallion, red pepper and grapes, topped with a bit of Italian dressing. Also, chickpea salad on sourdough bread, bread also from the farmer’s market. In the chickpea salad are … Continue reading