i'm a work in progress. every day is another trial and another lesson. i'm just trying to learn how to live and love the life i've been given. this is my journey.
Catching Elephant is a theme by Andy Taylor
black beans, cherry tomatoes, corn, avocado, maybe some cheese? on a toasty tortilla… maybe some kind of sauce?
looks delicious!
vegan breakfast tacos
Riia’s Vegan “Tuna” Salad
Adapted from All RecipesIngredients:
1 can Organic Chickpeas
2 tbsp Veganaise
2 tsp Mustard (any flavor…Delicatessen, Brown, Dijon, etc)
Chopped Green Onions (desired amount)
Chopped Celery (desired amount)
Pepper (to taste)How to:
Drain, rinse, and mash chickpeas. Add all ingredients into a bowl and mix them together. Refridgerate and enjoy! Whether it’s on a sandwhich, veggies, crackers, anything! :)
a new recipe to try out!
yum!
(Source: tumblr.com)
mmmm fruityz
(Source: hiddlestonss)
Vegetable pasta. Favorite new dish? Definitely.
Ever since my obsession with carrot pasta first began, I have been searching for other vegetables to make a “pasta” dish. Luck was on my side because I stumbled upon this beautiful picture from the Kitchen Confidante. The different colors were a feast to my eyes! Unlike the Kitchen Confidante, I did not make a sauce, but I am sure the noodles would have tasted amazing with anything since the vegetables absorb lots of flavor. Maybe next time? This dish is unbelievably easy to make and healthy! It took me a little over fifteen minutes to make.
- Wash the vegetables, then dry.
- Use a julienne peeler to form noodle shapes from the zucchini, squash, and carrot. I peeled the entire vegetables.
- Steam the noodles.
- Once cooked, place the noodles in a bowl and top with freshly grated parmesan cheese and some lemon juice.
OH MAN i wanna try this!
