Quinoa, kale, roasted sweet potatoes, broccoli, edamame, red onion, sesame seeds, and tahini.
Roasted curry chick peas, grilled tofu, quinoa, avocado, and red onion over fresh spinach with sesame- miso dressing and Icelandic sea salt.
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.
Pad Thai no sen. Tofu, mushrooms, bok choy, red onion, bean sprouts, mint, crushed peanuts, and lime.
Fried eggplant with tofu spinach ricotta.
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).
Veggie tempura roll and avocado roll with brown rice.
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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new wave nostalgia and emerging artists
Discovering balance on my plate, my yoga mat, and the classroom
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