VEEG

A really easy bowl to make and super delicious! I really like the recipes I see out there for "bowls".  It's kind of funny because this is what I have pretty much done on my plate for a long time now.  I would stir it all together, much to my children's chagrin.  Well, at least one of my children.  She does not like things touching each other. She is not especially a fan of curries for example. Now, though, as she gets older, she is not quite so outraged about touching food. The bowl concept is a pretty sexy one, I think. So pretty, sitting there in the bowl.  Fun to see all the components and then mixing the beauty together with the noodles or rice or whatever underneath. I think what makes a good bowl is the blend of something crunchy, something piquant or spicy, something salty and something creamy. Just lovely! Mexican Tofu Scramble Bowl makes 4 bowls 1 brick of tofu, pressed for 20 minutes, then crumbled 1 tablespoon taco seasonings 1/2 cup garl...

This quinoa mix is da bomb!  Sincerely. It is a great impostor for meat.  It wears its coat of flavorings like meat, it nearly has the texture of meat, it has the color of meat.  Will it taste like beef, no.  But it will satisfy you.  This is a definite make again at our house.  In fact, I have already made it twice. It cooks up fast and easy. Quinoa Taco's 1 cup tri-color, white, or red quinoa 1 3/4 cup vegetable broth 1/2 cup salsa 1 tablespoon nutritional yeast 2 teaspoon ground cumin 2 teaspoon ground chili powder 1/2 teaspoon garlic powder 1/2 teaspoon each sea salt and black pepper 1 tablespoon avocado oil Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently. Add vegetable broth and bring to a boil over medium-high heat. Then reduce heat to low, cover and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork. Preheat o...