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vegan hummingbird

a collection of vegan favorites from my kitchen and other places

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Quinoa, kale, roasted sweet potatoes, broccoli, edamame, red onion, sesame seeds, and tahini.

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Roasted curry chick peas, grilled tofu, quinoa, avocado, and red onion over fresh spinach with sesame- miso dressing and Icelandic sea salt.

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Pizza Party

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Light Me Up: The Greatest Pad See Eew Ever

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Tofu pad see eew, no egg (hers). Tofu Thai style fried rice, no egg (his). Both “light me up” on the spicy scale. Fresh summer rolls with tangy peanut sauce. My first Picpoul.

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Pad Thai no sen. Tofu, mushrooms, bok choy, red onion, bean sprouts, mint, crushed peanuts, and lime.

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Eggplant Casserole

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Fried eggplant with tofu spinach ricotta.

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Japchae

Sweet potato noodles with spinach, carrot, red bell pepper, straw mushrooms, bean sprouts, and green onion.

Arugula salad with sun-dried tomatoes, olives, and pine nuts, and mushroom, olive, and onion cheeseless pizza on gluten-free crust.

Potato skins with cheese, bacon, scallion, and sour cream. 

Thai house salad with peanut dressing, tofu, and strawberries (hers), spicy Thai salad with peanut lime dressing, tofu, and red onion (his).

Sushi Lunch

Veggie tempura roll and avocado roll with brown rice.

Tofu Poké 

Tofu with salad, avocado, edamame, cucumber, pickled ginger, seaweed salad, wasabi, fried onion, macadamia nuts and pistachios, and gochujang sauce.

Steamed tofu, spinach, zucchini, mushrooms, fernbrake, and bean sprouts on brown rice with gochujang sauce.

Peanut butter tofu, extra broccoli, no rice.

Garlic peanut noodles, shishito peppers, and edamame and tofu dumplings. 

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