veganfoodie

SHREDDED BROCCOLI AND CAULIFLOWER SALAD (w/ date paste!) . This recipe was so f…

SHREDDED BROCCOLI AND CAULIFLOWER SALAD (w/ date paste!)
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This recipe was so fun to make. It was a good reminder of summer freshness while easily pairing with warm comfort foods. Thanks to Trader Joe’s and their packaged broccoli slaw this recipe only took a few minutes to make. It’s also great for meal prep since the slaw does not get soggy easily. If you are interested in this recipe scroll down!
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Recipe:
-1/2 package of broccoli slaw from Trader Joe’s
-1/2 cauliflower head finely chopped
-2 tbsp date paste
-1 tbsp tahini
-1/2 sliced avocado
-1 finely chopped date
-1/4 red onion chopped finely
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Clearly you need a good knife for this recipe as you will need to finely chop many vegetables! This salad is soooo delicious and can be incorporated into a dish as a side slaw or even into a larger salad base as a topping that gives the salad an added sweetness and crunch. Give this slaw a try and send me a pic/ comment your review!
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“HUG ME BROTHA” Miso Soup • This miso soup really does feel like a hug in a m…

“HUG ME BROTHA” Miso Soup

This miso soup really does feel like a hug in a mug (or bowl). Ever since my newfound love of tofu miso soup has been on my mind because I never got to truly experience it since I always picked out the tofu! So after grocery shopping @traderjoes this week I finally had all the ingredients to make this delicious meal. And let me just say it was EXACTLY what I needed in the moment and more. My stomach was feeling funky all day and this cured it instantly and revved me up to play some tennis! This soup was make in one pot and only took me about 30 minutes to make. I would 100% recommend making extra though because it stores well and is so good the next day (The tofu really soaks in the flavors). Anyways if you feel like you need a hug give this recipe a try 🙂 hope you like it!



Miso Soup:
-miso soup broth from Trader Joe’s
-bok Choy
-scallions
-yellow onion
-firm tofu
-garlic clove
-ginger

Instructions:
1. Place the broth in the pot
2. Cut the white bottoms of the scallions (also known as green onion) into fine pieces and add to broth
3. Cut yellow onion and add to broth
4. Add 1 tbsp of minced ginger to the broth
5. Add 1 garlic clove chopped finely to the broth
6. Cut tofu into cubes and add to broth
10 MINUTES LATER WITH STOVE ON MEDIUM-HIGH
7. Add Stems of Bok choy
COOK FOR 5 mins
8. Add bok choy leaves
COOK FOR 2 MINS
8. Garnish with the ends of the green onion finely chopped as shown
… and wala! You’re done! I probably made it into more steps than necessary but you get then gyst (add all ingredients to broth except Bok choy …) either way I hope you enjoyed and please give me a shoutout or a follow if you liked this recipe!
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Inspired by: @simpleveganista @thrivecuisine

FEEL THE LOVE POTATO SALAD . . Believe it or not there’s absolutely 0 editing …

FEEL THE LOVE POTATO SALAD
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Believe it or not there’s absolutely 0 editing done to these pictures, this dish was just THAT vibrant and delicious. I never usually eat potato salad because it’s loaded with fatty items such as mayo and it really does not have that much flavor to me so I decided to revamp this classic dish and make it a little more fun, healthy, and vegan, which to me = more enjoyable. I ate this over some arugula for lunch and it was simply amazing. You can also just eat it as is, but the arugula gave it an extra crunch and made it more into a meal. Make sure to give this one a try, you will not regret it! see the recipe below:
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Recipe (for 2 – 3 servings)
-15 small yellow potatoes
-3 tbsp fennel chopped
-3 tbsp red onion finely chopped
-3 tbsp green onion chopped
-1/2 cup cauliflower
-1/2 can chickpeas
-1/4 cup hummus
-10 cranberries
-handful of rosemary
-2 tbsp Trader Joe’s “herbs de Provence” seasoning
-salt and pepper
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Instructions:
-chop potatoes in half and mix with olive oil, 1/2 required fennel and rosemary, and salt and pepper
-roast in airfryer or oven until soft
-put potatoes into a bowl
-add red onion, green onion, hummus, cranberries, remaining fennel and rosemary, Trader Joe’s “herbs de Provence” seasoning and more salt +pepper
-mix together and put over arugula or just eat plain! So good and delicious:)
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