#vegan food blog

lifesustainingmeasures:

Spinach Florentine (I think) Ravioli in a Sweet Basil Tomato Sauce w/ Toasted Daiya Cheesy Garlic Sourdough Bread.

Teriyaki Tofu Cubes & Teriyaki Fried Wild Basmati Rice.

vegan-beyond-measurements:

Pretty sure this was my Kwanzaa dinner.

Gardein Savory Stuffed Turk’y
Mash Sweet Potato
Collard Greens
Wild Rice
Sweet Corn

All covered in Vegan Gravy.

Pretty sure this was my Kwanzaa dinner.

Gardein Savory Stuffed Turk'y
Mash Sweet Potato
Collard Greens
Wild Rice
Sweet Corn

All covered in Vegan Gravy.

Fishless Fish n’ Yucca (Hot) Chips

Gardein Fishless Filets w/ Vegan Tartar Sauce made from Vegan Mayo, Sweet Relish, Lemon juice, & yellow mustard.

Yucca Fries w/ Balsamic Ketchup.

Mandarin Orange Gardein Chick'n.

Black Japonica Rice

Broccoli w/ tarragon, oregano, & lemon juice.

Fettuccine sautéed in olive oil w/ garlic, jalapeño, scallion, dill, & sea salt.

Green Beans w/ earth balance spread, tarragon, oregano, & lemon juice.

Italian roll w/ earth balance spread, & oregano.

A “I’m poor and this is a combination of what I had in the house meal”.

Mash Potato w/ vanilla almond milk, vegan mayo, earth balance spread, & sea salt.

Mash Yucca w/ vanilla almond milk, earth balance spread, & sea salt.

Sweet Corn tossed w/ earth balance spread, Hungarian hot paprika, & sea salt.
Cut Green Beans w/ tarragon, oregano, earth balance spread, & sea salt.

lifesustainingmeasures:

#Gardein Stuffed Turk’y, Tarragon/Oregano seasoned rice, sweet corn, collard greens, & mashed sweet potato, covered in Gardein gravy.

#vegan #vegetarian #dinner # foodporn #food #foodblog #whatveganseat

lifesustainingmeasures:

Sweat & Smokey BBQ Chick'n Double Tacos… Sweet BBQ Chick'n, Daiya cheddar cheese, habanero lime salsa, cilantro, in a hard corn taco, wrapped in a flour soft taco secured together by tofu sour cream. All topped with a few drops of squeezed lime… Argentine Rosé of Malbec to drink.

Posted to the wrong blog first. Dammit.

lifesustainingmeasures:

Lasagna Bolognese Gardein meatless meatballs, Botticelli Bolognese sauce, w/ sautéed leek, red onion, green & yellow capsicum, sun dried tomatoes, carrot. Used Daiya mozzarella cheese, tofu, vegan parmesan, nutritional flakes, coconut milk to make a ricotta. And topped it with more daiya, parmesan, and parsley. Also have olive oil, parmesan, basil, garlic bread. This kicked my ass in making it for some reason. I feel exhausted right now.

So exhausted i posted it to my main blog first instead of here. UGH.

Roasted Sweet Potato Ramen w/ tofu, shiitake/oyster/crimini mushrooms, scallions, & leek.

Moroccan Harissa Tagine Gardein chick'n, zucchini, red capsicum, sweet potato, carrot, red onion, cauliflower, in Mina Harissa sauce. Over Picholine Olive olive oil & roasted garlic rice vinegar seasoned jasmine rice. Served with baked sliced Tuscan loaf, drizzled with the Picholine olive oil and seasoned with Za'atar Shami. And Pacific Rim dry Reisling.

So what you do here is you take what’s left over from the Molé mixture of Gardein chick'n strips, zucchini, & red capsicum you made last night (RIGHT!? If no than I’m disappointed in you and see the previous post), throw that in a pan to sauté in veggie oil with Gardein beefless ground mixture, diced Gardein chick'n strips, chopped shallots and cilantro. Season that with some sea salt and pepper. Then heat some corn tortillas in the oven for 5min at 300F/148C. Once that’s done place one on a plate, a build a light layer of Tofutti Sour Cream, then Verde salsa, then your protein/veggie mixture, then place a corn tostada, then more protein/veggie mixture, then the verde salsa, sour cream, and top it with another corn tortilla. Enjoy and then call me a genius, give me a cash tip/job/something. Cheers!

lifesustainingmeasures:

Vegan chick'n strips, zucchini, red pepper, sautéed & seasoned with sea salt, ground black pepper, paprika, chili powder, in a corn tortilla, covered in molé sauce. Baked & garnished with shallots, Daiya Mozzarella, fresh lime juice & cilantro. Follow my other blog vegan-beyond-measurements for other dishes.

lifesustainingmeasures:

Late late late dinner of Kiwi, Watermelon, and an amazing craft fruit ale. A ghovlschool inspired meal, thank you!

Rice Fusilli tossed w/ Sun dries tomatoes. Sautéed Spinach. Sautéed Garlic. Sea Salt. Ground black Pepper. Rice vinegar. Red chili flakes. Chopped asparagus. Daiya cheese in an organic olive oil, garlic, basil tomato sauce.

Potato Salad. Red potatoes, onion, garlic, spinach, cilantro, dill, sea salt, hot paprika, olive oil, roasted garlic rice vinegar, just mayo mayo, deli mustard.

Sun Dried Tomato & Mushroom Risotto over Sautéed Spinach. I start by sautéing chopped red onion and garlic in Earth Balance. I also let chopped mushrooms steep in boiling water for my broth. After a few minutes I add chopped fresh rosemary, basil, and the sun dried tomatoes. I separate the mushrooms from the broth which I simmer with rice vinegar, almond milk, & olive oil. I then add the mushrooms to the rest of the vegetables and sauté them as well for a few minutes. I then add the rice to coat it with the the melted earth balance before adding the broth. I then cook the rice in the broth over low heat for 20 minutes. The Spinach is sautéed in Earth Balance for a minute.

Chick'N Parma over thin spaghetti w/ Daiya Cheesy Garlic Bread.

I started out not wanted anything and somehow ended up with this delicious Taco Tuesday dish. Soya chunks w/ sautéed arugula & mushrooms, caramelized onion, and vegan parmesan cheese. On a corn tortilla w/ tamerlaine-farm-animal-sanctuary Gabby’s Super Green Tomatillo/Jalapeño sauce.

A work of art. Vegan Calzone w/ Daiya Mozzarella Cheese, vegan pepperoni, green olives, basil, arugula, garlic, onion, soy bolognese sauce.

Perfect “Maybe had more wine than I should have last night” breakfast. Jalapeño Tofu Scramble. Roasted tomatoes w/ parsley. Roasted potatoes. Earth Balance spread on toasted french bread. I’d be more specific in the description but I want to eat this and go back to sleep.

Confit Byaldi Ratatouille Zucchini, Eggplant, Squash, Tomato roasted on a Piperade of red/yellow/green peppers, onion, garlic. Seasoned with thyme, basil, lavender, fennel, dill, tarragon, sage, rosemary, grapeseed oil, balsamic vinegar.

Soba Noodles in a Sweet Chili, Ginger, Garlic, Scallion, Cilantro, Tamari, Agave Nectar sauce w/ Agave Nectar sautéed Gardein Vegan Chick’n, Cucumber Julienne & Lime Wedges.

My signature dish.