veganfoody:

Almond Crusted Tofu with Roasted Red Pepper Sauce

veganfoody:

Buckwheat, Chickpea & Sweet Potato Jamaican Jerk Wrap (or Salad)

it’s a food miracle

organickale:

Boiled then sauteed teriyaki tempeh with kombu, brocclini, bell pepper, and mung bean sprouts!

*edit: Looky here on how to make this.

It’s so beautiful!

Blueberry turnover Jade made. The crust was delicious but something crazy happened where the blueberry filling merged itself with the crust and became nothing.

So. Just pretend this isn’t a picture of a hollow dough pillow.

veganfoody:

Tibetan Vegetable Momos with Coriander and Cashew Nut Pesto

I’m having a problem where I want to reblog this entire blog

but I won’t

maybe

veganfoody:

Chocolate Avocado Truffles and Concord Grape Sorbet
The “truffles” are filled with a light chocolate mousse and coated with cacao nibs and ground pistachios. The silky flavours of avocado and chocolate are complemented by the textural, crunchy coat.

I made banana bread today and it turned out lovely enough to put on the internet! Recipe here if you, too, need this in your life.

Also I learned how to stitch up a cat today. It’s pretty much the same as sewing upholstery. My teacher complimented my stitches and I felt such pride~

idk why I’m telling the internet this

Eggplant and basil couscous

My parents came and gave me all these vegetables from their garden and I just have not known wtf to do with an eggplant. ~now I know.

Couscous, basil, sweet peppers, eggplant, fake chicken and red curry powder.

I hate making food sometimes because when it’s cute I want to spray it with polyu and keep it forever.

But this was delicious.

Millet polenta with sun-dried tomato and almond pesto. Why does my camera’s phone make things look like 70’s cook book foods