carrot-ribbons

Home made Bánh mì for dinner tonight.

Demi baguette stuffed with pickled carrots, cucumber ribbons, paprika and garlic tofu, cashew sauce, lots of coriander and charred lime. This is going to get messy.

#vegan #veganism #veganfood #ukvegan #edinburghvegan #veganfoodshare #whatveganseat #veganlife #vegansofinstagram #foodporn #veganfoodporn #yummy #food #plantbased #crueltyfree #healthy #wholefoods #nourish #eatclean #healthyeating #Edinburgh #banhmi #sandwich #vietnam #tofu (at Edinburgh, United Kingdom)

After hours upon hours of feasting. Of roasts and stews, cakes and cookies, of chocolate and sweets, our bodies can take a break. Something light and uplifting, refreshing and nourishing. My carrot noodles with cottage cheese are exactly what a spring lunch should look like. Vegetable pasta, some cottage cheese, that’s all I want to start a year of good resolutions with.

https://cookingbrainsblog.wordpress.com/2014/01/05/godly-greens-my-carrot-noodles-with-cottage-cheese/

4

Last week @fruitchewy and I made a beautiful salad with pan-fried tempeh and a tamari-ginger vinaigrette. The pictures (and cheap plates) don’t do it justice–it was delicious and filling. 

Chopped Asian Kale Salad

Salad:

  • 1 bunch kale
  • 1 cup chopped snow peas
  • 1 large carrot, peeled and ribboned with a vegetable peeler
  • 1 red bell pepper, deseeded and chopped
  • 1 cup edamame
  • 1 avocado, pitted and sliced into small chunks
  • 1 large shallot, finely sliced
  • Chopped cilantro, to taste
  • Chopped Thai basil, to taste

Tamari-Ginger vinaigrette:

  • ¼ cup olive oil
  • 2 tbsp rice wine vinegar
  • 1 tbsp finely grated ginger
  • 1 tbsp tamari
  • 2 tsp lime juice
  • 3 garlic cloves, pressed or minced

We added bean sprouts for crunch and tempeh (chopped, marinated for 20 minutes in soy sauce, rice wine vinegar, ginger & a szechuan stir-fry sauce, then pan-fried) for protein!! 

All in all it took under an hour to prepare and wasn’t very labor intensive, which is always a plus for my lazy mentally ill ass. My non-vegan partner and I both loved it.

From Gastroposter Rachel Leung, via Instagram:

Is your week off to a ‘meh’ start? Let’s fix that with an epic triple-decker sandwich stacked with orange glazed tofu, creamy avocado, carrot ribbons, and a delectable tahini miso slaw. Full recipe is up on www.radiantrachels.com! Carb up

🍴💚Green mango quinoa salad with grilled asparagus, carrot ribbons, black sesame seeds and fresh coriander. Dressing - keeping it simple as always lime juice and tahini 🤗 the green mango makes this dish but normal mangoes work well.. Or you can go crazy and use both 🙊 #healthyeating #vegetarian #vegan #veganfoodshare #dinnersalad #meatlesstuesdays #wholefoods #plantbased #greenmango #quinoasalad

Carrot ribbons, black olives, tuna fish, and mayonnaise!

#paleo #paleolifestyle #paleofriendly #paleoliving #paleoparisian #paleolife #paleoeats #paleofood #paleodiet #whole30challenge #whole30 #grainfree #glutenfree #dairyfree #jerf #lowcarb #lchf #hflc #lowcarbhighfat #eatingclean #weightloss #weightlossmotivation #weightlossjourney #crossfit #21dsd #21daysugardetox by paleoparisian http://ift.tt/20qFvhB

A lovely salad:
Baby spinach
Carrot ribbons
Goat cheese
Walunts
Cranberry
Chia seeds
With a maple balsamic vinaigrette

Dressing:
1 tbsp 100% pure maple syrup
1 tsp balsamic
1 tsp Dijon
¼ cup evoo
Salt pepper

#healthy #cleaneating