Apr 3, 2018
i like getting back to cooking regularly because when i cook i guzzle cardonnay like it's water. this is chickpea pasta/pesto/kale/sundried tomatoes/peppers/pasta water/salt/a lot lot of black pepper #yeahbaby
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i like getting back to cooking regularly because when i cook i guzzle cardonnay like it's water. this is chickpea pasta/pesto/kale/sundried tomatoes/peppers/pasta water/salt/a lot lot of black pepper #yeahbaby
it’s a good day to make roasted carrot garlic hummus, bbs
guys, it’s legitimately 60 degrees in chicago so you KNOW ya girl is wearing a bikini at work today. #businesscasual #professionalismbitches. here are some little bb stuffed shells featuring vegan pesto/sundried tomato ricotta that i made on my instagram stories last night. i’m posting the recipe in the comments right meow. make this shit soon if you know what’s good for you 🐚🐚🐚🐚🐚🐚🐚🐚
kimchi baked tofu (a glorious combination of every weird, mostly-empty, slightly-scary-looking jar in my fridge). it’s actually so good and i’ll try to share a recipe with quantifiable ingredients soon. baked tofu is my absolute favorite thing and if even one of you tries to @ me about that please sashay away #veganizzm
this week cleo threw up in the backseat of my car and chewed through not one but two laptop chargers but she’s also my best friend in the world and i love her more than life itself. also, ginger carrot sweet potato soup is on my blog and it’s vegan and gluten free (though admittedly delicious with toasty, crusty bread croutons) and probably paleo (i still don’t really know what that means) but let’s all agree it’s healthy and delicious and moveon.org. recipe is on veganizzm.com
new york’s hottest club is... confit tomato polenta lasagna. it’s also the name of my band and my newest blog post. when you take a bunch of delicious in-season tomatoes and white beans and sundried tomatoes and garlic (see my post a few pictures back) and layer it with polenta and bread crumbs and olive oil, there really is no losing. this isn’t actually lasagna at all but it’s vaguely layered and i will take the goddamn liberties i want when making up something that you will like. link to the recipe for this delicious mess is in my bio #veganizzm
Vegan seitan reuben sammies 4 life
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Cinnamon Rolls with Tahini-Vanilla Frosting. Recipe coming to @veganizzm soon! Follow for recipe development & updates on instagram.