Roasted beets and carrots with beet greens, avocado, millet + red rice, and a tahini-lemon-basil sauce.
Can you believe this was breakfast THIS VERY MORNING. Ladies and gentlemen, this blog has caught up with my life!
Anyway, these are banana-buckwheat-walnut pancakes with hemp seeds on top.
These are "tacos" made of spicy walnut-lentil "meat" with red pepper, tomato, avocado, and "sour cream" made from cashews. All served in a lettuce "taco." (Geez, eating vegan means one has to use a lot of quotation marks when describing food.)
We were on a popsicle run at the end of the summer. The top ones were watermelon-lime, I believe. And the bottom guy's a cacao, peanut butter fudgey pop.
OBSESSION: The carob fudge from Oh She Glows. I use puffed quinoa instead of rice, but otherwise, it's true to the recipe. We are never without some in the freezer anymore.
OTHER OBSESSION: Shakshuka. What's that? Well, apparently now it's trending so pfffft. But I guess it deserves its moment. It's easy and delicious and you can tweak it oh-so-many ways.
This was a delicious banana-date smoothie with cinnamon, ginger, allspice, and nutmeg. (Tasted like fall.) With some apricot kernel butter and hemp seeds on a gluten free cracker from my favorite gluten free bakery in Stockholm.
Nommy gluten free fruit bread (also from above bakery) with cashew cream cheese (make every week, never without) and fresh figs. Damn, I'm such a hippie.
Sweet potato (gluten-free) gnocchi covered in kale.
