sautéed cabbage, mushrooms, zucchini, chickpeas, and peas in noodles with an avocado-mayo–ginger-garlic sauce. (I was surprised by this too. I had no idea what I was making, but it all came together pretty well.)
onion, zucchini, potato, chickpeas cooked in paprika and tomato paste, mixed with leftover tofu scramble
homemade tofu-vegetable dumplings, with a mayo sesame oil dipping sauce.
and because this post is fully packed… feel free to pass or click the link to continue on to more pictures of kiddo food 😉
chickpea patties, mashed potatoes, red quinoa with peas, brussels sprouts… she was funny about these… ate about fifteen of them while we were cooking, but wouldn’t eat them once they were on her plate. (so happy she finally likes mashed potatoes!)
baked tofu nuggets with the leftover potatoes and quinoa…. these were more for me, since she prefers her tofu steamed and plain. heh.
carrot soup and our first time making foccacia bread together 😉
pita pockets three ways: “cheese”, “cheese” and tomato sauce, “cheese” and pesto.
cooked black bean, pinto bean, mushroom, peppers and onions… mixed with whole wheat couscous and avocado.
zucchini pancakes with mushroom gravy.
shells in red sauce, fully packed with veggies (carrots, mushrooms, onions, greens)
potato, lentil curry with carrots, and peas, mixed with basmati rice.
sweet potato and kale soup mixed with grilled corn, with sourdough of course.
same soup, next day, mixed with whole wheat pearl couscous and avocado.
peanut butter and apple sandwich.
spinach ravioli and red sauce.
grilled corn, avocado, chickpea patties, and vegetable couscous.
grilled zucchini, eggplant, mushroom, bread lasagna.
chana masala and vegetable quinoa.
oh boy, that was a big post.
a small, but fun giveaway will be up tomorrow!
<— ps. if you haven’t already noticed, I’ve added a widget on the side for recommendations of some of my favorite cookbooks/vegan books. Hopefully it helps answer some of the questions I receive 🙂