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The Diary of a Vegan Foodie

The Diary of a Vegan Foodie. How to be a foodie without bacon, goat cheese, or lobster. Friday, May 3, 2013. Lentil, Tomato and Arugula Salad. This salad makes a great summer lunch paired with crusty French bread. I made the dish with Ellie Krieger's Herbed Lentils. In mind, but made a few substitutions based on what we had in the house. 1 cup green lentils. 2 cups of water. 2 tbps olive oil. 1 tsp dried basil. 3 cups of arugula. 6 small vine tomatoes, chopped (or cherry tomatoes, halved). 1 cup of quinoa.

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The Diary of a Vegan Foodie. How to be a foodie without bacon, goat cheese, or lobster. Friday, May 3, 2013. Lentil, Tomato and Arugula Salad. This salad makes a great summer lunch paired with crusty French bread. I made the dish with Ellie Krieger's Herbed Lentils. In mind, but made a few substitutions based on what we had in the house. 1 cup green lentils. 2 cups of water. 2 tbps olive oil. 1 tsp dried basil. 3 cups of arugula. 6 small vine tomatoes, chopped (or cherry tomatoes, halved). 1 cup of quinoa.

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The Diary of a Vegan Foodie | urbanfoodadventures.blogspot.com Reviews

https://urbanfoodadventures.blogspot.com

The Diary of a Vegan Foodie. How to be a foodie without bacon, goat cheese, or lobster. Friday, May 3, 2013. Lentil, Tomato and Arugula Salad. This salad makes a great summer lunch paired with crusty French bread. I made the dish with Ellie Krieger's Herbed Lentils. In mind, but made a few substitutions based on what we had in the house. 1 cup green lentils. 2 cups of water. 2 tbps olive oil. 1 tsp dried basil. 3 cups of arugula. 6 small vine tomatoes, chopped (or cherry tomatoes, halved). 1 cup of quinoa.

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urbanfoodadventures.blogspot.com

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The Diary of a Vegan Foodie: September 2012

http://urbanfoodadventures.blogspot.com/2012_09_01_archive.html

The Diary of a Vegan Foodie. How to be a foodie without bacon, goat cheese, or lobster. Thursday, September 20, 2012. Baked Tofu over Edamame, Corn, and White Bean Salad. I got this tofu marinade from Caitlin, over at her Healthy Tipping Point. I paired the tofu with a salad of white beans, edamame, and corn - dressed in a equal ratio of olive oil, soy sauce, and red wine vinegar. ( I used 1 tbsp each). This is going on my list of my favorite baked tofu recipes! 2/3 block extra firm tofu. Yesterday it wa...

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The Diary of a Vegan Foodie: July 2012

http://urbanfoodadventures.blogspot.com/2012_07_01_archive.html

The Diary of a Vegan Foodie. How to be a foodie without bacon, goat cheese, or lobster. Tuesday, July 31, 2012. Baked Orange-Teriyaki Tofu with Stir Fried Broccoli and Red Peppers. This baked tofu recipe was adapted from Vegan Bites. By Beverly Lynn Bennett. It can be eaten alone, on salads, in a stir fry, or with a side of vegetables. Tonight I used broccoli and peppers, along with some reserved sauce, to make a stir-fry base to add the tofu to. 1 lb extra firm tofu, drained and cubed. 188; cup tamari.

3

The Diary of a Vegan Foodie: December 2012

http://urbanfoodadventures.blogspot.com/2012_12_01_archive.html

The Diary of a Vegan Foodie. How to be a foodie without bacon, goat cheese, or lobster. Thursday, December 27, 2012. White Bean, Potatoes, and Cabbage Skillet. Being home for the holidays is challenging as I come from a family of meat eaters. The easiest way to avoid temptation while still being a part of family meals is to make a side for the group which can serve as a meal in itself for me. 2 tablespoons extra-virgin olive oil. 2 small red potatoes, scrubbed and cut into tiny dice. 1 shallot, minced.

4

The Diary of a Vegan Foodie: Quinoa Salad with Chickpeas and Arugula

http://urbanfoodadventures.blogspot.com/2013/04/quinoa-salad-with-chickpeas-and-arugula.html

The Diary of a Vegan Foodie. How to be a foodie without bacon, goat cheese, or lobster. Wednesday, April 10, 2013. Quinoa Salad with Chickpeas and Arugula. This salad, based on a recipe from one of Curtis Stone's cookbooks. Is very easy once you get through with the vegetable prep work. 1 cup of quinoa. 2 cups of low sodium vegetable broth. 1 English cucumber, diced. 2 tomatoes, diced. 1 15 oz. can of chickpeas, drained and rinsed. 1 red pepper, diced. Subscribe to: Post Comments (Atom).

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The Diary of a Vegan Foodie: April 2013

http://urbanfoodadventures.blogspot.com/2013_04_01_archive.html

The Diary of a Vegan Foodie. How to be a foodie without bacon, goat cheese, or lobster. Wednesday, April 10, 2013. Quinoa Salad with Chickpeas and Arugula. This salad, based on a recipe from one of Curtis Stone's cookbooks. Is very easy once you get through with the vegetable prep work. 1 cup of quinoa. 2 cups of low sodium vegetable broth. 1 English cucumber, diced. 2 tomatoes, diced. 1 15 oz. can of chickpeas, drained and rinsed. 1 red pepper, diced. Links to this post. Thursday, April 4, 2013. 1 cup c...

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The Diary of a Vegan Foodie

The Diary of a Vegan Foodie. How to be a foodie without bacon, goat cheese, or lobster. Friday, May 3, 2013. Lentil, Tomato and Arugula Salad. This salad makes a great summer lunch paired with crusty French bread. I made the dish with Ellie Krieger's Herbed Lentils. In mind, but made a few substitutions based on what we had in the house. 1 cup green lentils. 2 cups of water. 2 tbps olive oil. 1 tsp dried basil. 3 cups of arugula. 6 small vine tomatoes, chopped (or cherry tomatoes, halved). 1 cup of quinoa.

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