Hey #vegan chompers, we’re heading up from #LA to #Denver (to see @misterryanadams) via #SantaFe & some places in between. Interested in your Chomp tips! #vegantravel
Previous PostWe need a salad week, so here goes. We made a fresh red pepper hummus, mint & pea quinoa & a pretty simple salad. Hummus: chickpeas, tahini, red pepper, baby tomatoes, garlic & lemon, blitzed up for 5 minutes. Quinoa: quinoa duh, veggie stock, fresh lemon, ton of peas, too much pepper, garlic salt & cumin. Trying out a few @jadachickensalt flavored salts too.. They’re salty, interesting & #vegan, I used the turmeric one. #whatveganseat #veganrecipes
Next PostTonight’s Chomp-bowl features Sorghum, tempeh, veg & greens. We also learned that sorghum takes 75 years to cook. #vegan #whatveganseat
Easy like a Sunday mornin’ to-scram… that’s tofu scramble, duh. Cooked with @BeyondMeat, red onion, black salt & fresh oregano that I ‘found’ in the neighbors herb garden. Served up in a toasted pita, and a little sambal oelek. . #vegan #veganbreakfast #veganfood
I made a Thai green curry sauce with fresh lemongrass, ginger, turmeric, chili, garlic & coconut milk, while roasting some cauliflower, red pepper & sweet potato. . #vegan #whatveganseat #veganfood