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vegan hummingbird

a collection of vegan favorites from my kitchen and other places

Month

April 2016

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Falafel with tahini and tabouli salad.

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Mixed greens, kale, spinach, quinoa, mushrooms, broccoli, and red onion with balsamic vinaigrette.

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Stir-fried tofu, oyster and beech mushrooms, bok choy, and onions. Vegetarian oyster sauce and Sriracha.

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Roasted yams, kale, broccoli, edamame, and red onion with tahini and flax seed oil.

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Purple and white cauliflower with baby portobello mushrooms.

Butternut Squash Cheese

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Potato and cremini mushroom gnocchi with mushroom stems, walnuts, and arugula. Fresh berries.

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Stir-fried mixed vegetables, jasmine rice, and a side of peanut sauce. Lots of chili paste.

Sushi With The Boys

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Tempura cabbage and tofu roll, seitan pineapple and bibb lettuce roll, and tempura jalapeño and caramelized onion roll.

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