Above, miso sprouted mung bean red pepper sushi, using zucchini in place of nori. Nori can be used for rolling, but it doesn't hold up unless served right away.
I wouldn't say I live to eat, but I do find a good meal uplifting, setting the tone for what I do next. A very short menu of recipes items is what I typically draw from each day. More often than not, what can be made in fifteen minutes and needing no more than 5 ingredients wins.
When I don't have fifteen minutes, I'll usually have some leftovers in the fridge to fall back on. Definitely making large batches that last a few meals is a big time saver.
To the left, raw wild blueberry cheesecake with pecan crust. Cashews and bananas make the perfect base.
|SUPERFOOD PACKED LIFE SAVER|
(from anywhere across North America you can get it from Ryan and Courtney, the cool people at Vegan Essentials, or from Giacomo, raw food vegan bodybuilder, at Vegan Proteins)
Taking pictures of food has become a good habit for me. It's nice to be able to share a fun little visual journal of some of the food I've made for others and myself over the past year or so. Again, keep in mind that I don't eat like this all the time.
|THANKSGIVING DESSERT - MAPLE PEAR PIE|
Savory seitan roast (wheat gluten with vegetable stock, garlic & sesame seed oil), wild rice cherry stuffing, Brussels sprouts, carrots and broccoli.
|FAJITAS ARE FUN|
Below, broccoli napa ramen. Vegetable stock heavy on the ginger and scallion, with some sesame seed oil.
|NOODLES & NACHOS|