Tag Archive | vegetarian

I love grains…love being vegetarian/pescatarian!

I love grains...love being vegetarian/pescatarian!

Being vegetarian has taught me to be very creative in the kitchen and especially since the hubby isn’t vegetarian. We haven’t cook meat in our home for over 5 months. He’s a vegetarian at home lol. But once in a while we’ll have seafood and this happened to be one of those nights. So lets start with beverage, we had jamaican sorrel. For grain and veggies I had mango barley salad, tropical quinoa salad, sautΓ©ed kale with peppers and stuffed shell with broccoli. My hubby had all this topped with teriyaki tilapia…our dinner was amazing, hope yours was too.

SIGNED: BUTTERFLY

Curry soy chunks w/ peach organic red quinoa and pearl cous cous!!!

Delicious simple easy and quick meal.
Curry soy chunks with saute carrot and broccoli along with some yummy red quinoa and pearl cous cous salad with some added peach to top it off…oh almost forgot corn on the Cobb…hubby will definitely enjoy dinner tonight..love being vegetarian!!😊😊😊😊😊

SIGNED: BUTTERFLY

Delicious homemade Vegan Coconut Pie

Delicious homemade Vegan Coconut Pie

Some yummy homemade pie for dessert with homemade Organic Soba buckwheat pasta with veggies.

Here’s the recipe…I did one big pie instead of minis. Enjoy

30 minutes or fewer

These little coconut pies are sturdy enough to travel in a lunch box or picnic basket. Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts.
β…“ cup sweet flake coconut
6 oz. soft silken tofu, drained
β…“ cup sugar
5 Tbs. cornstarch
1 14-oz. can light coconut milk
1 tsp. vanilla extract
β…› tsp. coconut extract
6 mini graham cracker pie crusts
1. Preheat oven to 350Β°F. Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.

2. Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.

3. Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.

4. Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.

SIGNED: BUTTERFLY