corn and avocado salad

Finally posting a photo 😂 This was my first time actually having tempeh. I’ve always been a bit sceptical about it but it turned out really good 🔥 I left it in a marinade for 10 minutes in peanut sauce, soy sauce and maple syrup and then cooked it until crispy and brown in a non-stick pan and served with tabouleh, corn, avocado, salad, kumara, beans and almonds and a sad little lemon half from my lemon tree 😂  hey it looks cool? Uni break starts today and I couldn’t be more excited for the break, Happy Easter everyone 🐰 xx Zoe

✨instagram✨: @veganzoejessica

5

Steak Bowl with Roasted Corn Salad 

This “recipe” is not necessarily a recipe because this was something I threw together for dinner. I marinated beef stir-fry strips in my favorite go-to seasoning blend (granulated garlic, granulated onion, smoked + hot paprika, kosher salt, and black pepper + olive oil) for a few minutes and cooked until medium rare in a cast iron pan. Chopped up two medium sized tomatoes from the vine along with one whole avocado, “roasted” some sweet corn on the stove and tossed these together olive oil, sea salt, pepper, lime juice, and cilantro. Assembled my bowl and topped with shredded cheddar cheese and a dollop of Greek yogurt. Simple, healthy, quick and delicious. 

VEGAN MEAL IDEAS: LUNCH DINNERS & SNACKS

In the morning, I make myself a tofu scramble or peanut tofu.

Then, here are some (vegan) meal ideas for lunch, dinner & snacks

LUNCHES
I always add one of the following proteins (all are vegan) to my buddha bowls:
- Tofu
- Seitan
- Beans
- Lentils
- Chickpeas
- Falafel 
- Tempeh
- TVP

Buddah bowl 1:

Rice, TVP, squash, roasted potatoes, zucchini, roasted red peppers,  white onion (sauce: tahini + soy sauce + hot sauce +  agave)

Buddah bowl 2:

Quinoa, lentils, sweet potato, red peppers, asparagus, garlic  (sauce: peanut butter, vinegar, agave, soy sauce, water)

Buddah bowl 3:

Barley, olives, red onion, corn, eggplant (sauce: hot sauce, almond  milk, tahini)

Buddah bowl 4: 

Rice noodles, mushrooms, zucchini, eggplant, spinach, onion  (sauce: soy, hot sauce, water, tahini)

Pasta salad:

Corn pasta (cool), avocado cubes, red onion, shredded lettuce,  sundried tomatoes, red pepper (sauce: lemon juice, olive oil,  vinegar, agave, chili paste)

Mexican Quinoa:

Quinoa, olive oil, garlic, jalapeño, veggie broth, black beans, tomatoes, corn, chili flakes, cumin, lime, avocado

Falafel dippers:

Chickpeas, onion, garlic, cumin, parsley, basil, chickpea flour, olive oil (sauce: tahini, lemon juice, olive oil, agave, garlic, salt) 

DINNERS

Coconut potato curry:

potatoes, cashews, cherry tomatoes, tomato paste, cayenne pepper, cumin, garam masala, coconut milk, olive oil, basil

Vegan Roasted Red Pepper Pasta:

corn spaghetti, almond milk, shallots, red pepper, garlic,  olive oil, nutritional year, corn starch, pepper flakes

Potato “fries”:

Yellow potatoes, chill flakes, batter, lettuce (dipping sauce: chili  paste, mashed tomato, water)

Mushroom Polenta:

garlic, polenta, vegan butter, vegetable stock, rosemary,  mushrooms)

Vegan Pizza:

dough: gluten free blend, salt, baking powder, sugar  (coconut), yeast, olive oil  toppings: olives, pelati tomato  sauce, basil, red onion, mushrooms, spinach, zucchini 

Rapini Pasta:

Corn pasta, rapini, broccolini, olive oil, lemon juice, chill flakes

Thai curry noodles

Rice noodles, onion, cherry tomatoes, coconut oil, spinach (sauce:  coconut milk, tomatoes, tofu, soy sauce, ginger, red curry paste, sriracha, garlic, salt, lime juice) 

Spicy peanut butter tofu:

Firm tofu, peanut butter, sriracha, garlic, vegetable stock, green onions, rice vinegar, agave, soy sauce

Veggie burger:
Veggie patty, whole wheat bread, lettuce, tomato, mushrooms, avocado, olives (sauce: mustard or ketchup or vegan mayo or hot sauce)

SNACKS/ SIDES

Pistachio-stuffed dates:

pistacchios, salt, dates, shredded coconut 

Greek salad:

black olives, cucumber, tomato, chickpeas, red onion, bell pepper  (sauce: red wine vinegar, olive oil, oregano)

Rice rolls:

Rice paper, lettuce, onion, mushrooms, peppers (dipping sauce:  tahini, hot sauce, water, chili paste, soy sauce)  

Date balls:

Dates, shredded coconut, raw oats

Apple slices with sauce:

Green apple slices, cinnamon (sauce: soaked dates)

Sweet potato chips

Sweet potatoes, salt, vinegar 

Baba Ghanoush

lentils (beluga), eggplants, pomegranate, parsley, tahini, lemon  juice, salt)

Most recipes can be found on my pinterest /deelsian, or I’ve made them myself! 

I will be updating this list frequently, adding things (probably will add a dessert category).

Things I buy that are pre-made for when I’m lazy! (it happens!)
- Vegan pizza
- Burritos 
- Veggie sushi
- Quinoa salads
- Veggie burgers
- Veggie nuggets
- Vegan hot dogs
- Oreos
- Sorbet frozen yogurt
- Pre-seasoned tofu (terriyaki) 

2

Spiced Chicken Salad Bowl 

marinated stir-fry strips of chicken in a small bit of olive oil, honey, and a seasoning blend: 1 tsp of the following: smoked paprika, Harissa spice, Indian red pepper, ancho chili powder. ½ tsp of the following: kosher salt and black pepper. 
put the bowl together with spinach, brown rice, one whole Toma tomato, organic sweet corn, and sliced avocado. 
topped with a sugar+calorie free salad dressing. 

Meal Planning Week of 5-7-17

A’ight guys, here’s the plan. Gettin’ back on track, no more meltdowns. The cat’s fine! I repeat–the cat is fine! 

Here’s the drill for the new faces! Purchased items are bolded, all others were already in my pantry, fridge, or freezer.

Breakfast: I’m going straight to my basic protein bomb. I’ve experimented a lot with breakfast lately and I’m super thankful for branching out, but the other plans I made this week leave an opening for my tofu and eggs to tick all the right boxes for breakfast. I also have some frozen bananas and “spinach cubes” hanging out in my freezer so I grabbed some frozen cherries and think I’m going to blend that all up with some almond milk and chia seeds to make sure a fresh and fibrous component still starts out the day–I suppose a smoothie.

Lunches: I’m making black bean soup. This was actually the original bulk cooking meal I started doing all the way back in college. If you’re ever asking yourself “how can I make a ridiculous amount of food for about $10?” it’s right here. I never ended up making my soup last week (oops) so I still have stock in the pantry. I had half a yellow onion, garlic, and carrots in the fridge already so I only had to pick up dried black beans, diced tomatoes, bell peppers (green/red), and jalapenos. It will be flavored up with cumin, Mexican oregano, salt, black pepper, apple cider vinegar, and sherry wine.

Dinner: I’m feeling salad. Many great ingredients were on sale and instantly the idea of a Southwest style salad with an avocado dressing and some corn tortilla crumbles popped in my head. I’m using romaine, spinach, and a few tablespoons of cilantro for salad greens. I’m going to pickle some red onions, cucumbers, and poblanos. I’ll marinade some chicken in lime, salt, black pepper, and garlic. Cook that up. Then I’ll finish it off with some red kidney beans and toasted corn tortillas. The dressing will use an avocado, salt, lemon, apple cider vinegar, garlic, and olive oil.

Snacks: Protein shakes and chia seed pudding. My fruit is going into my smoothie. Can you believe I didn’t buy any new bananas?

After coupons and store rewards, my total came out to $57.68

similar dinner to yesterday’s:

lettuce, valerian, tomato, carrot, bell pepper, corn and avocado salad seasoned with mix seeds, evo oil, salt, pepper, lemon juice + avo toasts made with wholemeal bread ♡  

It’s Sunday already?!

Time seems to fly by, especially when you do fun things like this 😁

Anyway… long post ahead!


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About summer sleeping

and petting my cat.