Trying out the vegan-ish lifestyle, and here are a few of the things I've made recently.
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| I've made this before, but this time I tried it with tricolor quinoa. It's so tasty that I want to spoon it in my mouth directly from the bowl. Technically not vegan because the dressing contains a little honey. But I did use olive oil in place of the butter it called for when sautéing the corn and green onions. |
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| My friend Lisa would be able to eat this one with me. It's an oil-free stew made with red potatoes, kale, tomatoes & cannellini beans from the Forks Over Knives people. |
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| I took some of the quinoa dish and sprinkled it on some spinach and zucchini slices that stuffed into some Engine House 2 brown rice wraps, spread with a spicy black bean dip from Whole Foods. |
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