And so we vegan

Fun. Happy. Healthy. Vegan.
I put all my favorite things into a sandwich and it was great. Whole wheat pita, arugula, pickles, beets, hummus with tahini

I put all my favorite things into a sandwich and it was great. Whole wheat pita, arugula, pickles, beets, hummus with tahini

Enormous vegan quesadilla. Sweet potato mashed with nooch, refried pinto beans, sautéed onions and peppers, beyond meat chicken strips and whole wheat tortillas

Enormous vegan quesadilla. Sweet potato mashed with nooch, refried pinto beans, sautéed onions and peppers, beyond meat chicken strips and whole wheat tortillas

Enormous vegan quesadilla. Sweet potato mashed with nooch, refried pinto beans, sautéed onions and peppers, beyond meat chicken strips and whole wheat tortillas

Enormous vegan quesadilla. Sweet potato mashed with nooch, refried pinto beans, sautéed onions and peppers, beyond meat chicken strips and whole wheat tortillas

Vegan kimchi bowl with brown rice, cucumber, tofu and sautéed collard greens

Vegan kimchi bowl with brown rice, cucumber, tofu and sautéed collard greens

Vegan grocery haul! Excited about the vegan kimchi, kiwis, dandelion greens and almond milk pudding. Got my staples of rice, tofu, beans, whole wheat pasta, bananas and veggies.

Sage and apple field roast sausage with Dijon mustard, roasted broccoli and roasted potatoes with garlic and herb du Provence.

Sage and apple field roast sausage with Dijon mustard, roasted broccoli and roasted potatoes with garlic and herb du Provence.

greenhabits:

Polenta
This was my first time cooking and tasting polenta. I really can’t believe what I’ve been missing all this time. It’s so fluffy and full of flavors. It will be one of my staple foods from now on.
A few tips on making polenta:
1- I used cooked and ground corn flour, which in my supermarket is in the international food shelf and already called “polenta”. Other corn flours would work too, but this way is much easier.
2- The measure is something around 1:4. So for two people I used 100g of flour with 420ml of water.
3- Bring the water to a boil (with salt) and once it’s boiling, add the flour slowly while stirring. Do this for 3-4 minutes until you have a creamy consistency.
4- Add 1 tablespoon of nutritional yeast and 1 teaspoon of nutmeg. If you want to make it creamier, add 1 tablespoon of vegetable margarine. Do this while stirring.
And that’s it. I had mine today with a red pepper, kale & black bean stew and it was delicious.

greenhabits:

Polenta

This was my first time cooking and tasting polenta. I really can’t believe what I’ve been missing all this time. It’s so fluffy and full of flavors. It will be one of my staple foods from now on.

A few tips on making polenta:

1- I used cooked and ground corn flour, which in my supermarket is in the international food shelf and already called “polenta”. Other corn flours would work too, but this way is much easier.

2- The measure is something around 1:4. So for two people I used 100g of flour with 420ml of water.

3- Bring the water to a boil (with salt) and once it’s boiling, add the flour slowly while stirring. Do this for 3-4 minutes until you have a creamy consistency.

4- Add 1 tablespoon of nutritional yeast and 1 teaspoon of nutmeg. If you want to make it creamier, add 1 tablespoon of vegetable margarine. Do this while stirring.

And that’s it. I had mine today with a red pepper, kale & black bean stew and it was delicious.

Majestic stuffed sweet potato. Topped with sautéed spinach and mushrooms, black beans, avocado and nutritional yeast

Majestic stuffed sweet potato. Topped with sautéed spinach and mushrooms, black beans, avocado and nutritional yeast