China Bowl Select noodles with peas, Eden Organic toasted sesame oil & Bragg's.
Some in-between things made throughout the week while juggling a busy schedule and very little time to actually blog:
From left to right: Food For Life sprouted corn tortillas with Eden Organics black beans, kale , caramelized onions, Mexican seasonings pack from the Park Slope Food Co-op, and cheddar Daiya; Food For Life sprouted corn tortillas quesadilla with cheddar Daiya and cilantro; Ancient Harvest quinoa noodles with tomatoes, broccoli, Eden Organic navy beans, lemon, basil and garlic; Tomato basil sandwich with herbed tofu, balsamic vinaigrette and Food Should Taste Good potato & chive chips; Food For Life tacos; purple cabbage salad with Bragg Liquid Amino, Eden Organics Toasted Sesame Oil and sesame seeds; sunflower sprout salad, Carrot Ginger soup from the co-op and red quinoa; Steamed kale; Roasted artichokes with dried basil, olive oil and Himalayan pink salt over quinoa noodles, International Harvest's Australian Pumpkin Raw Granola; Little Lad's Basket's "need 'ems" in peppermint and almond butter; Tim's homemade tofu scramble and tofu "bacon" (care of Post Punk Kitchen) with a side of banana and kale; Cafe Viva Natural Pizza's Daiya slice; marinated Wild Rice Tempeh, sweet potato and steamed green beans; grated cheddar Daiya.
From left to right: Food For Life sprouted corn tortillas with Eden Organics black beans, kale , caramelized onions, Mexican seasonings pack from the Park Slope Food Co-op, and cheddar Daiya; Food For Life sprouted corn tortillas quesadilla with cheddar Daiya and cilantro; Ancient Harvest quinoa noodles with tomatoes, broccoli, Eden Organic navy beans, lemon, basil and garlic; Tomato basil sandwich with herbed tofu, balsamic vinaigrette and Food Should Taste Good potato & chive chips; Food For Life tacos; purple cabbage salad with Bragg Liquid Amino, Eden Organics Toasted Sesame Oil and sesame seeds; sunflower sprout salad, Carrot Ginger soup from the co-op and red quinoa; Steamed kale; Roasted artichokes with dried basil, olive oil and Himalayan pink salt over quinoa noodles, International Harvest's Australian Pumpkin Raw Granola; Little Lad's Basket's "need 'ems" in peppermint and almond butter; Tim's homemade tofu scramble and tofu "bacon" (care of Post Punk Kitchen) with a side of banana and kale; Cafe Viva Natural Pizza's Daiya slice; marinated Wild Rice Tempeh, sweet potato and steamed green beans; grated cheddar Daiya.
2 comments:
what a beautiful montage! Especially the lemon noodles.
your blog makes me crazy hungry..
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