by mrszang | Aug 24, 2019 | Weekly Menus
This week’s menu is here: Breakfast: Green Goddess Chia Pudding Rainbow Chard & Tofu Vegan Muffins French Toast with Warm Berry Drizzle Lunch: Black-Eyed Collard Wraps with Ginger Peanut Sauce Vegan Meatball Sub with Sautéed Kale Marinara...
by mrszang | Aug 24, 2019 | American, Breakfast, Dessert, Snacks
Green Goddess Chia Pudding 4 Medjool dates (pitted and chopped)4 cups almond milk4 cups baby spinach12 Tbsp chia seeds (or 3/4 cup) In a high speed blender, blend the date, milk, and spinach until very smooth.Transfer the liquid into a large bowl, mix in chia...
by mrszang | Aug 24, 2019 | Dinner, Italian, Mediterranean
Vegan Spaghetti Bolognese 2 tbsp olive oil (OPTIONAL, or use vegetable broth)1 onion (finely chopped)1 carrot (finely chopped)3 stalks celery (finely chopped)2 cloves garlic (finely chopped)8 mushrooms (finely chopped)1 red bell pepper (finely chopped)1 tsp...
by mrszang | Aug 24, 2019 | Asian, Dinner, Fusion, Salad
Soba Noodle Salad 1 tbsp white miso paste1 tbsp tahini1 tbsp tamari2 tbsp rice vinegar2 tbsp maple syrup1 clove garlic (minced)1 tsp fresh ginger (grated)For the salad:2 bundles soba noodles1 cup edamame1 handful green beans2 carrots (shredded)1/8 red cabbage...
by mrszang | Aug 24, 2019 | American, Breakfast, Kids love it!, Snacks
Rainbow Chard and Tofu Muffins For the filling:1/4 cup low-sodium vegetable broth (for sauteing)2 garlic cloves (minced)½ sweet potato (shredded)1 cup baby spinach1 stalk chard (chopped)1/4 cup parsley (chopped)For the muffins:1 cup oat flour1 cup rice flour1 tsp...
