vegan yummies

Deconstructed sushi bowls for lunch today 😍  Short grain brown rice, a bed of mesclun salad, cucumber, crispy seaweed, lime, broccoli, crispy tofu marinated in tahini, soy sauce and lemon juice and sautéed mushrooms, garnished with pickled ginger, spring onion, baked sesame seeds and avocado swirls because is it even possible for me to serve a savoury dish without avocado?😂😂 ✨ The right avocado kind of looks like a heart hehe 💚  Really enjoying playing with my food on uni break, as much as I love the food they give me at my college let’s just say not the most aesthetically pleasing 😂 sending lots of love as always, always keen to answer any questions you have my inbox is pretty empty right now :) -Zoe xx

✨instagram✨: @veganzoejessica

Happy #TacoTuesday 🎃 🌮 !
Tacos have been a staple in my life lately so I made a version for fall :
Ingredients :
3 taco shells
½ fresh pumpkin
½ head of purple cabbage
½ head cabbage
1 cup shredded lettuce
1 lime
Pumpkin spice seasoning and Tajin to taste
Directions :
Preheat oven to 450°F
Scoop out the pumpkin seeds, give them a quick rinse and mix them in a bowl with ½ teaspoon pumpkin spice
Cut the pumpkin into medium sized chunks. Sprinkle with pumpkin spice and pepper.
Roast for 30-35min until tender.
In a separate tray place the seeds coated in pumpkin spice and roast until golden (7-15min depending on the size)
In the meantime shred or cut thin stripes of purple cabbage and cabbage.
Massage the lettuce in lime juice
Reheat the taco shells and once the pumpkin is done assemble the tacos. Season to taste 🌶