I Eat Plants
Tagssweet potato portland bokashi tomatoes spinach local cupcakes desserts vegetarian NGI recipe NYC restaurant peppers Cape Cod kale pizza salad green beans apples potatoes greens class chickpeas fruit gluten-free veganmofo2014 food raw cabbage xgfx ginger pasta travel New Haven area restaurant teese health topic soup healthy weeknight meals rice seitan breakfast tempeh tofu vegan veganmofo
Ingredientsapples assorted vegetables basil 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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Well who would have thought that something that is spicy pickled cabbage would need to be specified vegan? Before I answer that, welcome to Vegan MoFo (Vegan Month of Food) 2012! I’ve been participating for years, and thought this might … Continue reading
Not the prettiest dish, but tasty and spicy. I’m glad I finally found a way to use black chickpeas! Last fall I got into the slow cooking craze, but it’s taken me a while to get comfortable with leaving the … Continue reading
Another one for intuitive cooking. I was at my mom’s last weekend, and she had just done a big produce grocery shopping, and thought it would be nice if we made a healthy stir-fry for dinner on Saturday. I had … Continue reading
Barbecued kidney beans, mashed sweet potato, and spinach and arugula sauteed with onions Sometimes you just have to look in your fridge and cabinets and figure out what you have to make dinner, you know? I’m in the bad habit … Continue reading