Had to use the springform pans for this one, but worth it.
Tried out the buffalo mac and one of the asian bowls from my Vegan Bowl Attack Recipe book- both a success!
This one was simple and tasty, and easy to convert to a bowl as leftovers.
I’ve kind of been on a crazy sandwich kick, which I then convert leftovers in to bowls to avoid the whole soggy bread thing. Let’s be honest: it’s amazing.
To summarize from top to bottom, these are the sandwiches/bowls featured:
-chickpea shrawarma wraps, with added roasted veggies in the bowls over rice
-fried plantain and cuban black beans with mango salsa
-portobello po boys
-mushroom subs with tofu feta
This recipe was kind of a throw it all together and empty out some leftovers sort of recipe…
This recipe was modified from the one here: https://wellvegan.com/side/spicy-kung-pao-brussels-sprouts
I’ve been on a bit of a bowl kick, and actually not using the recipes from Vegan Bowl Attack even though I love that book. Here are some of my creations this month:
I love vegan burger time…so many ways to experiment and assemble them. Here are some pictures of vegan burgers I made in the last couple weeks.
Ok, so I struggle with Asian dishes….most recently though I find if I quadruple the spices it gets a little better.
Added some avocado for good measure: http://www.onegreenplanet.org/vegan-recipe/simple-vegan-blt-salad/