sweet corn onion

Today’s lunch!! Rice noodles with broccoli, spinach, collard greens, avocado pumpkin, sweet potato, roasted chickpeas, mushrooms, sweet corn and red onion. I roasted the chickpeas in the oven with olive oil and Moroccan seasoning for about 30 minutes (until they became crunchy) and sautéed the red onion, mushroom and corn with a bit of soy sauce and water on the stove. Would highly recommend making this it was so satiating, nutritious and sooo delicious :) #govegan

 ✨INSTAGRAM✨: @veganzoejessica

Soup for the Soul Recipe

Aka my girlfriend is sick and I’m a witch who can cook Soup

(No real quantities, because I’m lazy and go by taste)
- 4 or 5 thawed chicken thighs, cut into ½" cubes
- zest of a lemon
- stock cubes (use according the box!)
- 4C water
- ginger powder
- minced garlic
- dried minced onion
- 2 bay leaves
- salt and pepper

Rub the chicken cubes in the salt and pepper, then brown them in olive oil in a pre-heated pan. Add the water and the stock cubes and bring to a boil. Add, like, everything else and let simmer until it smells amazing and you are happy with the taste!
Good additions at this point are cooked rice or cooked noodles, sweet corn, and sliced green onion!

I recently decided to try blue apron to see what all the fuss was about plus it’s a way to get fresh sustainably farmed food. I have to say I’m pretty surprised with the quality of the ingredients and the recipes themselves. Above is Barramundi with sweet sauteed corn and onions, and garlic yukon mash.