#vegggies

[blephars]

Gouache tomatoes, scanned and cleaned up in CSP

Soon to be made into a sticker pack! 🍅

[reynsworldlove-blog]

Yum yum dinner tum Pizza

[essentialvegan00]

Thai Pineapple Fried Rice Recipe 

Cook Time - 12-15 minutesIngredients:

1 cup Basmati rice (equals 3 cups cooked rice)

1 onion, chopped

3 cloves of garlic, chopped

1 tablespoon oil

2 carrots, cut into thin sticks

1/2 red bell pepper, cut into thin sticks

1/2 cup frozen peas

1/2 cup cashews

1 tablespoon soy sauce

1 tablespoon curry powder

1 cup pineapple, cut into small pieces

2 green onions, cut into rings

salt, to taste

black pepper, to taste

red pepper flakes (optional)

fresh cilantro (optional)

Directions:

I like the Thai pineapple fried rice best with left-over rice from the day before. So cook the rice according to the instructions on the package and store it in an air-tight container in the fridge until you use it. Cook the frozen peas for about 7 minutes.

In a large pan, heat the oil and sauté the onion for about 3 minutes. Then add the garlic, the carrots, and the bell pepper. Cook for 3 minutes.

Then stir in the cooked rice and season with the curry powder and the soy sauce. Next, add the pineapple, the peas, the green onion, and the cashews. Season with salt, black pepper, and if using red pepper flakes. Stir until well combined. Serve with fresh cilantro. Enjoy!

[essentialvegan00]

                            Tofu and Brown rice Noodles

Ingredients:

Hoisin Marinade Sauce

2 to 3 tbsp soy sauce, use tamari for gluten-free

2 tbsp water

2 tsp sesame oil

1 Tbsp rice vinegar

1 tsp lime juice

1 tbsp peanut butter or almond butter

1.5 Tbsp maple syrup

1 tsp sugar

1.5 Tbsp minced ginger

4 cloves of garlic minced

½ to 1 hot green or red chili pepper, finely chopped

red pepper flakes to taste

10 oz firm Tofu, cubed ( ¾ of the 14 oz slab)

For the veggies and noodles:

6 oz brown rice noodles (I use pad thai noodles)

1 heaping cup chopped broccoli

1 tsp oil

½ cup thinly sliced carrots

2 tbsp chopped peanuts or cashews (optional)

½ to 1 cup Other veggies of choice

salt and pepper flakes to taste

Directions:

Wrap the Tofu in paper towels then kitchen towel and press with a heavy weight for 5 mins to remove excess water. Then slice into small cubes or rectangles. Mix everything under marinade until the mixture is smooth. It will take a minute for the nut butter to mix in. Add Tofu to the marinade, toss to coat and let it sit for atleast 10 minutes.

Meanwhile, Prep the noodles accordingly to package instruction ( Bring apot of water to a boil, add noodles and cook for 4 minutes for brown rice pad thai noodles). You can blanch the broccoli with the boiling noodles by adding the broccoli in the last 3 minutes of cooking. Or blanch separately for 2 minutes.

In a skillet, add oil and heat over medium heat.

Add the marinating tofu along with the marinade. Cover and cook for 5 minutes.

Uncover, move the tofu around and cook for another minute or 2 until the sauce thickens and forms a light glaze over the tofu. Remove half of the tofu and set aside.

Add the carrots and nuts to the sauce skillet and mix well. Cook for a minute. Add the noodles and broccoli and toss to mix in the sauce. Taste and adjust salt and spice. Add a good dash of salt and mix in. Add red pepper flakes if needed. Cover and cook for a minute. Add the reserved tofu back to the noodles. Do not toss. Take off heat. Let it sit covered for another 1 to 2 minutes before serving.

[essentialvegan00]

Lentil Torti Soup

Ingredients:

1 tsp oil

½ cup chopped red onion

3 to 4 cloves of garlic, minced

1 jalapeno, minced (optional)

½ cup chopped green bell pepper

½ cup chopped red bell pepper

½ tsp ground cumin

¼ tsp oregano and thyme

½ tsp smoked paprika

¼ tsp cayenne or chipotle pepper powder or both

½ tsp garlic powder

½ cup red lentils (quick cooking lentils - masoor dal), washed and drained

2 cups water or broth

2 tomatoes, finely chopped, or 1 heaping cup crushed tomatoes from a can

1 to 2 tbsp tomato paste

½ to 1 cup water or broth

½ tsp or more salt

Crumbled tortilla chips for garnish, avocado and other garnishes and lime juice

Directions:

Heat oil in a saucepan over medium heat. Add onion and garlic and cook for 3 minutes Add jalapeno, bell peppers and mix and cook for 3 to 4 minutes.

Add the spices and herbs and mix in. Add the washed and drained lentils and water and cook for 11 to 12 minutes or until al dente.

Add the rest of the ingredients, mix well. Add other additions such as ½ cup corn or cooked black beans, veggies, some chopped up corn tortilla at this point. Cook for 10 minutes or until desired consistency. Taste and adjust salt and heat.

Add a dash of lime juice, garnish with chips, avocado, cilantro.

[layennica]

Roasted Radishes

[lesgorgeous]

How about sweet pork for breakfast?

[suzyishmael]

Easy one pot does not get any simpler than this fried rice with chicken breast, black eye peas, carrots, peppers (pimento, red, green, yellow, orange) and cilantro. #simplecooking #onepotmeal #vegggies #friedrice #busymoms https://www.instagram.com/p/B3ciyx2jVvE/?igshid=y4rnbnsullaj