Meatless Monday: Spiralized Vegetable Tahini Bowl with Tofu, Edamame & Avocado

IMG_5523 copy

It’s been a while since I’ve posted any vegan recipes. Considering I was a vegan for 2 years of my life, that’s pretty shameful. Truth be told, I finally learned how to cook when I became vegan, in 2008. That’s right, I truly started cooking only five years ago….. luckily, I grew up reading food magazines, helping out here and there when my mom cooked, watching my grandparents master everything Italian, and admiring Martha Stewart’s briskets and DIY doilies on TV. Needless to say, I had a solid repertoire built up before I put spatula to skillet. Is that even an expression?

[Read more…]

Meatless Monday: Sesame Ginger Peanut Noodles with Edamame, Kale and Almonds

img_0910 copy

DISCLAIMER: The posts for the next two days aren’t going to have the BEST photography – but starting Wednesday, it’ll be a whole new ballgame, so stay tuned!

Talk about a low calorie version of a high calorie favorite! Maybe it’s just me, but peanut noodles are absolutely wonderful. Peanut butter is savory and sweet at the same time and has such a yummy texture and goes well with anything – bread, fruit, chocolate and now, cucumber noodles! Although cucumbers don’t offer as much nutritionally as zucchinis, they are still great for you and the perfect consistency for replacing noodles. The peanut butter gives a creaminess to the sauce, but if you REALLY want to cut the cals, leave the peanut butter out – you’ll get a watery sauce, but it’s still super delicious! Best part…. no cooking involved!

Inspiralized

[Read more…]