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I eat this practically every morning, and it soo versatile you can make so many different versions! Quinoa Oatmeal Bake (raspberry edition)1 very ripe banana (mashed)1/2 - full package of fresh raspberries (mashed)1tsp cinnamon 1/2 tsp baking powder a pinch of salt 1/3 cup Quinoa2/3 cup oatmealcombine the mashed fruit, then add cinnamon, salt, and baking powder. Finally add  the grains! and your pretty much done! set your oven to 350 F and bake for about 15-20 minutes depending how dry you want it, you could practically eat this raw as well, tastes amazing either way. I have also tried this with coconut, and raisins and they both are really tasty! get creative and add stuff! 

I eat this practically every morning, and it soo versatile you can make so many different versions!

Quinoa Oatmeal Bake (raspberry edition)

1 very ripe banana (mashed)
1/2 - full package of fresh raspberries (mashed)
1tsp cinnamon
1/2 tsp baking powder
a pinch of salt
1/3 cup Quinoa
2/3 cup oatmeal

combine the mashed fruit, then add cinnamon, salt, and baking powder. Finally add  the grains! and your pretty much done! set your oven to 350 F and bake for about 15-20 minutes depending how dry you want it, you could practically eat this raw as well, tastes amazing either way.

I have also tried this with coconut, and raisins and they both are really tasty! get creative and add stuff! 

8 months ago  7 notes View high resolution

I present to you, ladies and gentlemen, french toast! super simple. French Toast2 eggs1/2 dried french baguette or other stale/dried bread3/4 cup milkpinch of salt1tsp cinnamon 1tsp vanilla or any other flavoring Cut up your baguette in about 1 inch thick slices and set aside. In a bowl combine the rest of the ingredients and whisk thoroughly. Add the bread and let it sit till all of the contents of the mixture are soaked up into your bread. Meanwhile prep your oven to 400F and grab a skillet and start heating up some oil. Once the bread has absorbed all your ingredients then place each slice on the pan and fry both sides until slightly brown. Finally put all your pieces in a pan and place it in the oven for about 15 minutes or until they are golden.  and you done! enjoy your authentic styled french toast! the drier the bread the better the result.

I present to you, ladies and gentlemen, french toast! super simple.

French Toast

2 eggs
1/2 dried french baguette or other stale/dried bread
3/4 cup milk
pinch of salt
1tsp cinnamon
1tsp vanilla or any other flavoring


Cut up your baguette in about 1 inch thick slices and set aside. In a bowl combine the rest of the ingredients and whisk thoroughly. Add the bread and let it sit till all of the contents of the mixture are soaked up into your bread. Meanwhile prep your oven to 400F and grab a skillet and start heating up some oil. Once the bread has absorbed all your ingredients then place each slice on the pan and fry both sides until slightly brown. Finally put all your pieces in a pan and place it in the oven for about 15 minutes or until they are golden. 

and you done! enjoy your authentic styled french toast! the drier the bread the better the result.

9 months ago  3 notes View high resolution

Quinoa Garlic Miso Salad 1/2 cup Quinoa cooked handful of fresh green beens steamed 2 medium sized carrots sliced in half moons 2 medium ripe vine tomatoes chopped 3-4 pieces of sun-dried tomatoes chopped 1/2 a green pepper chopped Dressing 2 garlic cloves minced or chopped very finely 2tbs of lime juice or to taste 1tbs White Miso ( I used kaiseki ama miso) 1tsp salt or to taste 2-3 tbs olive oil Combine the veggies with the cooked quinoa, its ok if its hot, even better. In a separate bowl combine all the dressing ingredients except for the miso. after there well combined and suite your taste add the miso. Add as much miso to the consistency of pudding adding more oil or lime juice as necessary. Depending on the miso you use it will have a different taste. I used kaiseki ama miso, which is rather sweet compared to other white misos.  Combine sauce and ingredients and let sit overnight in the fridge, or at least for a couple of hours so all the flavors really merge together.

Quinoa Garlic Miso Salad

1/2 cup Quinoa cooked
handful of fresh green beens steamed
2 medium sized carrots sliced in half moons
2 medium ripe vine tomatoes chopped
3-4 pieces of sun-dried tomatoes chopped
1/2 a green pepper chopped

Dressing
2 garlic cloves minced or chopped very finely
2tbs of lime juice or to taste
1tbs White Miso ( I used kaiseki ama miso)
1tsp salt or to taste
2-3 tbs olive oil

Combine the veggies with the cooked quinoa, its ok if its hot, even better. In a separate bowl combine all the dressing ingredients except for the miso. after there well combined and suite your taste add the miso. Add as much miso to the consistency of pudding adding more oil or lime juice as necessary. Depending on the miso you use it will have a different taste. I used kaiseki ama miso, which is rather sweet compared to other white misos.  Combine sauce and ingredients and let sit overnight in the fridge, or at least for a couple of hours so all the flavors really merge together.

9 months ago  2 notes View high resolution

angel hair roast garlic marinara with al dente vegies

angel hair roast garlic marinara with al dente vegies

9 months ago  5 notes View high resolution

Lunch Post! here is lunch I made a couple of days ago, Im trying a new thing with making several different sides and then the main dish! From right to left, top to bottom Dish 1 : Fresh cucumber and tomato I picked up form the Farmers market Dish 2 : Match stick potatoes and baby bella mushrooms Dish 3: Raw zucchini and carrot salad with tofu cilantro lemon dressingDish 4 : Vegan Corn ChowderVegan Corn Chowder1/2 medium sized onion chopped (I used red and yellow since I had some left over)2 good sized carrots sliced 4 small potatoes chopped ( I used young potatoes, again I had sitting around)About 1 cup vegetable bullion, enough to cover1 package frozen sweet corn or 3 fresh corns worth of cornSalt to taste1 1/2 tsp rosemary Olive Oil Take up a large pot and set it to medium high flame. Throw in some olive oil, carrots, potatoes, rosemary, and onions. Sauté them until they become aromatic and tender.  Add about 1 cup of bullion or enough for it to cover your contents. If your using bullion cubes add water first then add cubes ( about 3-4 cubes) make sure to taste it so you don’t over use the cubes! let that simmer for about 20 minutes or until the veggies are tender. Take out your corn and pour the contents of the small sized bag in ( or as much as you want really). Let that simmer for another 15-20 minutes or until tender. Finally take out our blending stick and start blending until you get a puree like consistency and your done! If you want something smoother wait until the soup has cooled down and throw it all in a blender and bled! Its important to wait for it to cool or it’ll explode in the blend ( known from experience). this makes about 4-5 servings so itll last you the week Enjoy!

Lunch Post! here is lunch I made a couple of days ago, Im trying a new thing with making several different sides and then the main dish!

From right to left, top to bottom

Dish 1 : Fresh cucumber and tomato I picked up form the Farmers market
Dish 2 : Match stick potatoes and baby bella mushrooms
Dish 3: Raw zucchini and carrot salad with tofu cilantro lemon dressing
Dish 4 : Vegan Corn Chowder

Vegan Corn Chowder
1/2 medium sized onion chopped (I used red and yellow since I had some left over)
2 good sized carrots sliced
4 small potatoes chopped ( I used young potatoes, again I had sitting around)
About 1 cup vegetable bullion, enough to cover
1 package frozen sweet corn or 3 fresh corns worth of corn
Salt to taste
1 1/2 tsp rosemary
Olive Oil

Take up a large pot and set it to medium high flame. Throw in some olive oil, carrots, potatoes, rosemary, and onions. Sauté them until they become aromatic and tender.  Add about 1 cup of bullion or enough for it to cover your contents. If your using bullion cubes add water first then add cubes ( about 3-4 cubes) make sure to taste it so you don’t over use the cubes! let that simmer for about 20 minutes or until the veggies are tender. Take out your corn and pour the contents of the small sized bag in ( or as much as you want really). Let that simmer for another 15-20 minutes or until tender. Finally take out our blending stick and start blending until you get a puree like consistency and your done! If you want something smoother wait until the soup has cooled down and throw it all in a blender and bled! Its important to wait for it to cool or it’ll explode in the blend ( known from experience).


this makes about 4-5 servings so itll last you the week

Enjoy!

11 months ago  9 notes View high resolution

sorry I haven’t been here in a while! but I still cook everyday, its just getting to take pictures thats the hard part. Alright here you go boys and girls! Ive made these countless times and they always come out fantastic! I love the fact that there is absolutely no eggs involved, the pancakes come out fluffy and not as heavy when you eat them. Ive become pretty sensitive to dairy so I try to avoid it, but your more then welcome to use milk! Mean Green Vegan Pancake Machine!1/3 +1/4 Cup Flour ( any flour you want!)1/3+ 1/4 Cup Oats ( not quick oats)1 tsp baking soda1-2 tsp matcha powder1 good size handful of blueberries ( or however many you want)  about 1/2 cup Almond milk/ juice/ tea/ water ( pretty much anything liquid to get it to pancake consistency) mix everything and FRY!!!!!! (makes 4 mini sized pancakes!)

sorry I haven’t been here in a while! but I still cook everyday, its just getting to take pictures thats the hard part.

Alright here you go boys and girls! Ive made these countless times and they always come out fantastic! I love the fact that there is absolutely no eggs involved, the pancakes come out fluffy and not as heavy when you eat them. Ive become pretty sensitive to dairy so I try to avoid it, but your more then welcome to use milk!

Mean Green Vegan Pancake Machine!
1/3 +1/4 Cup Flour ( any flour you want!)
1/3+ 1/4 Cup Oats ( not quick oats)
1 tsp baking soda
1-2 tsp matcha powder
1 good size handful of blueberries ( or however many you want) 
about 1/2 cup Almond milk/ juice/ tea/ water ( pretty much anything liquid to get it to pancake consistency)

mix everything and FRY!!!!!!

(makes 4 mini sized pancakes!)

11 months ago  11 notes View high resolution

Raw French Lentil Salad in vinaigrette, will post a recipe once I refine it

Raw French Lentil Salad in vinaigrette, will post a recipe once I refine it

1 year ago  8 notes View high resolution

alright been a crazy month with a lot of back a forths, thank you mercury or lack there of, but ive finally got back into making and photographing some stuff Spring Time Trittata1/2 cup chickpeas1/2 a large bunch of cilantro (chopped)1/2 a large bunch of dill (chopped)1/2 a bunch of asparagus (chopped) 1 zucchini (chopped)1/2 red onion (chopped)4 garlic cloves minced1/2tsp turmeric5tbs All purpose flour or other grain 1 pinch baking powder1/2 a block of medium firm tofu6 eggs1 tsp saltpinch of pepper 2 tbs of pine nuts or pumpkin seeds first soak the chickpeas overnight and boil them for about 20-40 minutes until they are soft. Drain the water and let cool. combine together in a blender,food processor, or blending stick ( all work well) eggs onions, dill, cilantro, chickpeas, zucchini, and garlic and blend until they are combines but not a pure! In a separate bowl combine dry ingredients : turmeric, flour, baking powder, tofu, salt, pepper and nuts of choice. Then mix it into the wet ingredients, and turn on the oven to 395 F or 180 C. Grease a baking pan, you can use a cake pan like me or a loaf pan, and bake for about 30-40 minutes or until a toothpick comes out clean. This Trittata comes out a really light green color and tastes just like spring! I suggest serving it with a cucumber yogurt sauce or even a tangy vinaigrette, to really bring out the flavors! Might even work out a vegan recipe for this soon!

alright been a crazy month with a lot of back a forths, thank you mercury or lack there of, but ive finally got back into making and photographing some stuff

Spring Time Trittata

1/2 cup chickpeas
1/2 a large bunch of cilantro (chopped)
1/2 a large bunch of dill (chopped)
1/2 a bunch of asparagus (chopped)
1 zucchini (chopped)
1/2 red onion (chopped)
4 garlic cloves minced
1/2tsp turmeric
5tbs All purpose flour or other grain
1 pinch baking powder
1/2 a block of medium firm tofu
6 eggs
1 tsp salt
pinch of pepper
2 tbs of pine nuts or pumpkin seeds

first soak the chickpeas overnight and boil them for about 20-40 minutes until they are soft. Drain the water and let cool.

combine together in a blender,food processor, or blending stick ( all work well) eggs onions, dill, cilantro, chickpeas, zucchini, and garlic and blend until they are combines but not a pure!

In a separate bowl combine dry ingredients : turmeric, flour, baking powder, tofu, salt, pepper and nuts of choice. Then mix it into the wet ingredients, and turn on the oven to 395 F or 180 C. Grease a baking pan, you can use a cake pan like me or a loaf pan, and bake for about 30-40 minutes or until a toothpick comes out clean.

This Trittata comes out a really light green color and tastes just like spring! I suggest serving it with a cucumber yogurt sauce or even a tangy vinaigrette, to really bring out the flavors! Might even work out a vegan recipe for this soon!

1 year ago  1 note

Its spring time! Time for sakura jam

Its spring time! Time for sakura jam

1 year ago  1 note View high resolution

bento for 3/23 nothing but leftovers for lunch lamb cutlet, chinese mustered greens, and chickpea + rice salad

bento for 3/23 nothing but leftovers for lunch

lamb cutlet, chinese mustered greens, and chickpea + rice salad

1 year ago  2 notes

I eat this practically every morning, and it soo versatile you can make so many different versions! Quinoa Oatmeal Bake (raspberry edition)1 very ripe banana (mashed)1/2 - full package of fresh raspberries (mashed)1tsp cinnamon 1/2 tsp baking powder a pinch of salt 1/3 cup Quinoa2/3 cup oatmealcombine the mashed fruit, then add cinnamon, salt, and baking powder. Finally add  the grains! and your pretty much done! set your oven to 350 F and bake for about 15-20 minutes depending how dry you want it, you could practically eat this raw as well, tastes amazing either way. I have also tried this with coconut, and raisins and they both are really tasty! get creative and add stuff! 

I eat this practically every morning, and it soo versatile you can make so many different versions!

Quinoa Oatmeal Bake (raspberry edition)

1 very ripe banana (mashed)
1/2 - full package of fresh raspberries (mashed)
1tsp cinnamon
1/2 tsp baking powder
a pinch of salt
1/3 cup Quinoa
2/3 cup oatmeal

combine the mashed fruit, then add cinnamon, salt, and baking powder. Finally add  the grains! and your pretty much done! set your oven to 350 F and bake for about 15-20 minutes depending how dry you want it, you could practically eat this raw as well, tastes amazing either way.

I have also tried this with coconut, and raisins and they both are really tasty! get creative and add stuff! 

I present to you, ladies and gentlemen, french toast! super simple. French Toast2 eggs1/2 dried french baguette or other stale/dried bread3/4 cup milkpinch of salt1tsp cinnamon 1tsp vanilla or any other flavoring Cut up your baguette in about 1 inch thick slices and set aside. In a bowl combine the rest of the ingredients and whisk thoroughly. Add the bread and let it sit till all of the contents of the mixture are soaked up into your bread. Meanwhile prep your oven to 400F and grab a skillet and start heating up some oil. Once the bread has absorbed all your ingredients then place each slice on the pan and fry both sides until slightly brown. Finally put all your pieces in a pan and place it in the oven for about 15 minutes or until they are golden.  and you done! enjoy your authentic styled french toast! the drier the bread the better the result.

I present to you, ladies and gentlemen, french toast! super simple.

French Toast

2 eggs
1/2 dried french baguette or other stale/dried bread
3/4 cup milk
pinch of salt
1tsp cinnamon
1tsp vanilla or any other flavoring


Cut up your baguette in about 1 inch thick slices and set aside. In a bowl combine the rest of the ingredients and whisk thoroughly. Add the bread and let it sit till all of the contents of the mixture are soaked up into your bread. Meanwhile prep your oven to 400F and grab a skillet and start heating up some oil. Once the bread has absorbed all your ingredients then place each slice on the pan and fry both sides until slightly brown. Finally put all your pieces in a pan and place it in the oven for about 15 minutes or until they are golden. 

and you done! enjoy your authentic styled french toast! the drier the bread the better the result.

Quinoa Garlic Miso Salad 1/2 cup Quinoa cooked handful of fresh green beens steamed 2 medium sized carrots sliced in half moons 2 medium ripe vine tomatoes chopped 3-4 pieces of sun-dried tomatoes chopped 1/2 a green pepper chopped Dressing 2 garlic cloves minced or chopped very finely 2tbs of lime juice or to taste 1tbs White Miso ( I used kaiseki ama miso) 1tsp salt or to taste 2-3 tbs olive oil Combine the veggies with the cooked quinoa, its ok if its hot, even better. In a separate bowl combine all the dressing ingredients except for the miso. after there well combined and suite your taste add the miso. Add as much miso to the consistency of pudding adding more oil or lime juice as necessary. Depending on the miso you use it will have a different taste. I used kaiseki ama miso, which is rather sweet compared to other white misos.  Combine sauce and ingredients and let sit overnight in the fridge, or at least for a couple of hours so all the flavors really merge together.

Quinoa Garlic Miso Salad

1/2 cup Quinoa cooked
handful of fresh green beens steamed
2 medium sized carrots sliced in half moons
2 medium ripe vine tomatoes chopped
3-4 pieces of sun-dried tomatoes chopped
1/2 a green pepper chopped

Dressing
2 garlic cloves minced or chopped very finely
2tbs of lime juice or to taste
1tbs White Miso ( I used kaiseki ama miso)
1tsp salt or to taste
2-3 tbs olive oil

Combine the veggies with the cooked quinoa, its ok if its hot, even better. In a separate bowl combine all the dressing ingredients except for the miso. after there well combined and suite your taste add the miso. Add as much miso to the consistency of pudding adding more oil or lime juice as necessary. Depending on the miso you use it will have a different taste. I used kaiseki ama miso, which is rather sweet compared to other white misos.  Combine sauce and ingredients and let sit overnight in the fridge, or at least for a couple of hours so all the flavors really merge together.

angel hair roast garlic marinara with al dente vegies

angel hair roast garlic marinara with al dente vegies

Lunch Post! here is lunch I made a couple of days ago, Im trying a new thing with making several different sides and then the main dish! From right to left, top to bottom Dish 1 : Fresh cucumber and tomato I picked up form the Farmers market Dish 2 : Match stick potatoes and baby bella mushrooms Dish 3: Raw zucchini and carrot salad with tofu cilantro lemon dressingDish 4 : Vegan Corn ChowderVegan Corn Chowder1/2 medium sized onion chopped (I used red and yellow since I had some left over)2 good sized carrots sliced 4 small potatoes chopped ( I used young potatoes, again I had sitting around)About 1 cup vegetable bullion, enough to cover1 package frozen sweet corn or 3 fresh corns worth of cornSalt to taste1 1/2 tsp rosemary Olive Oil Take up a large pot and set it to medium high flame. Throw in some olive oil, carrots, potatoes, rosemary, and onions. Sauté them until they become aromatic and tender.  Add about 1 cup of bullion or enough for it to cover your contents. If your using bullion cubes add water first then add cubes ( about 3-4 cubes) make sure to taste it so you don’t over use the cubes! let that simmer for about 20 minutes or until the veggies are tender. Take out your corn and pour the contents of the small sized bag in ( or as much as you want really). Let that simmer for another 15-20 minutes or until tender. Finally take out our blending stick and start blending until you get a puree like consistency and your done! If you want something smoother wait until the soup has cooled down and throw it all in a blender and bled! Its important to wait for it to cool or it’ll explode in the blend ( known from experience). this makes about 4-5 servings so itll last you the week Enjoy!

Lunch Post! here is lunch I made a couple of days ago, Im trying a new thing with making several different sides and then the main dish!

From right to left, top to bottom

Dish 1 : Fresh cucumber and tomato I picked up form the Farmers market
Dish 2 : Match stick potatoes and baby bella mushrooms
Dish 3: Raw zucchini and carrot salad with tofu cilantro lemon dressing
Dish 4 : Vegan Corn Chowder

Vegan Corn Chowder
1/2 medium sized onion chopped (I used red and yellow since I had some left over)
2 good sized carrots sliced
4 small potatoes chopped ( I used young potatoes, again I had sitting around)
About 1 cup vegetable bullion, enough to cover
1 package frozen sweet corn or 3 fresh corns worth of corn
Salt to taste
1 1/2 tsp rosemary
Olive Oil

Take up a large pot and set it to medium high flame. Throw in some olive oil, carrots, potatoes, rosemary, and onions. Sauté them until they become aromatic and tender.  Add about 1 cup of bullion or enough for it to cover your contents. If your using bullion cubes add water first then add cubes ( about 3-4 cubes) make sure to taste it so you don’t over use the cubes! let that simmer for about 20 minutes or until the veggies are tender. Take out your corn and pour the contents of the small sized bag in ( or as much as you want really). Let that simmer for another 15-20 minutes or until tender. Finally take out our blending stick and start blending until you get a puree like consistency and your done! If you want something smoother wait until the soup has cooled down and throw it all in a blender and bled! Its important to wait for it to cool or it’ll explode in the blend ( known from experience).


this makes about 4-5 servings so itll last you the week

Enjoy!

sorry I haven’t been here in a while! but I still cook everyday, its just getting to take pictures thats the hard part. Alright here you go boys and girls! Ive made these countless times and they always come out fantastic! I love the fact that there is absolutely no eggs involved, the pancakes come out fluffy and not as heavy when you eat them. Ive become pretty sensitive to dairy so I try to avoid it, but your more then welcome to use milk! Mean Green Vegan Pancake Machine!1/3 +1/4 Cup Flour ( any flour you want!)1/3+ 1/4 Cup Oats ( not quick oats)1 tsp baking soda1-2 tsp matcha powder1 good size handful of blueberries ( or however many you want)  about 1/2 cup Almond milk/ juice/ tea/ water ( pretty much anything liquid to get it to pancake consistency) mix everything and FRY!!!!!! (makes 4 mini sized pancakes!)

sorry I haven’t been here in a while! but I still cook everyday, its just getting to take pictures thats the hard part.

Alright here you go boys and girls! Ive made these countless times and they always come out fantastic! I love the fact that there is absolutely no eggs involved, the pancakes come out fluffy and not as heavy when you eat them. Ive become pretty sensitive to dairy so I try to avoid it, but your more then welcome to use milk!

Mean Green Vegan Pancake Machine!
1/3 +1/4 Cup Flour ( any flour you want!)
1/3+ 1/4 Cup Oats ( not quick oats)
1 tsp baking soda
1-2 tsp matcha powder
1 good size handful of blueberries ( or however many you want) 
about 1/2 cup Almond milk/ juice/ tea/ water ( pretty much anything liquid to get it to pancake consistency)

mix everything and FRY!!!!!!

(makes 4 mini sized pancakes!)

Raw French Lentil Salad in vinaigrette, will post a recipe once I refine it

Raw French Lentil Salad in vinaigrette, will post a recipe once I refine it

alright been a crazy month with a lot of back a forths, thank you mercury or lack there of, but ive finally got back into making and photographing some stuff Spring Time Trittata1/2 cup chickpeas1/2 a large bunch of cilantro (chopped)1/2 a large bunch of dill (chopped)1/2 a bunch of asparagus (chopped) 1 zucchini (chopped)1/2 red onion (chopped)4 garlic cloves minced1/2tsp turmeric5tbs All purpose flour or other grain 1 pinch baking powder1/2 a block of medium firm tofu6 eggs1 tsp saltpinch of pepper 2 tbs of pine nuts or pumpkin seeds first soak the chickpeas overnight and boil them for about 20-40 minutes until they are soft. Drain the water and let cool. combine together in a blender,food processor, or blending stick ( all work well) eggs onions, dill, cilantro, chickpeas, zucchini, and garlic and blend until they are combines but not a pure! In a separate bowl combine dry ingredients : turmeric, flour, baking powder, tofu, salt, pepper and nuts of choice. Then mix it into the wet ingredients, and turn on the oven to 395 F or 180 C. Grease a baking pan, you can use a cake pan like me or a loaf pan, and bake for about 30-40 minutes or until a toothpick comes out clean. This Trittata comes out a really light green color and tastes just like spring! I suggest serving it with a cucumber yogurt sauce or even a tangy vinaigrette, to really bring out the flavors! Might even work out a vegan recipe for this soon!

alright been a crazy month with a lot of back a forths, thank you mercury or lack there of, but ive finally got back into making and photographing some stuff

Spring Time Trittata

1/2 cup chickpeas
1/2 a large bunch of cilantro (chopped)
1/2 a large bunch of dill (chopped)
1/2 a bunch of asparagus (chopped)
1 zucchini (chopped)
1/2 red onion (chopped)
4 garlic cloves minced
1/2tsp turmeric
5tbs All purpose flour or other grain
1 pinch baking powder
1/2 a block of medium firm tofu
6 eggs
1 tsp salt
pinch of pepper
2 tbs of pine nuts or pumpkin seeds

first soak the chickpeas overnight and boil them for about 20-40 minutes until they are soft. Drain the water and let cool.

combine together in a blender,food processor, or blending stick ( all work well) eggs onions, dill, cilantro, chickpeas, zucchini, and garlic and blend until they are combines but not a pure!

In a separate bowl combine dry ingredients : turmeric, flour, baking powder, tofu, salt, pepper and nuts of choice. Then mix it into the wet ingredients, and turn on the oven to 395 F or 180 C. Grease a baking pan, you can use a cake pan like me or a loaf pan, and bake for about 30-40 minutes or until a toothpick comes out clean.

This Trittata comes out a really light green color and tastes just like spring! I suggest serving it with a cucumber yogurt sauce or even a tangy vinaigrette, to really bring out the flavors! Might even work out a vegan recipe for this soon!

Its spring time! Time for sakura jam

Its spring time! Time for sakura jam

bento for 3/23 nothing but leftovers for lunch lamb cutlet, chinese mustered greens, and chickpea + rice salad

bento for 3/23 nothing but leftovers for lunch

lamb cutlet, chinese mustered greens, and chickpea + rice salad

About:

Im an illustrator who lives in new york, but has come from all over. Here I post all my food love

want to find more about me
http://kosmonatik.tumblr.com/
http://kosmonatik.com

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