vegan hummingbird

a collection of vegan favorites from my kitchen and other places

Seaweed salad (lunch) and edamame, collard greens, and red onion fresh rolls with garlic coconut aminos and Sriracha (dinner). 

Hummus wrap in spinach tortilla with purple cabbage, green bean, tomato, roasted red pepper, artichoke hearts, and greens. Spring mix salad with balsamic vinaigrette. 

Cheeseburgers with avocado, tomato, lettuce and red onion, grilled asparagus, hummus and carrots, and dill pickle potato chips. Rosé.

Chicken nuggets and macaroni and cheese.

Barbecue jackfruit spinach and arugula salad with bleu cheese dressing and red onion.

Fried polenta, zucchini and yellow squash ribbons, tomato slices, and roasted serrano peppers. Mango peach martini.

Fresh chips, salsa, and guacamole. Margaritas. 

Linguini with veggies in olive oil, basil, tomato, and red pepper flakes (hers). Mushroom and spinach risotto (his). 

Market salad (hers), tempura fried avocado tacos (his), heart shaped hip chip (theirs). 

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