What I’ve Been Eating Lately (Whole Foods Plant-Based)
Hi friends! Lots of food inspiration below the cut from all summer. I hope you enjoy. x
Veggie burgers (Minimalist Baker’s recipe) with avocado on pita with side of veg.Oats with bananas, choco date syrup, and pb2.The yummiest rice and veg bowl with avocado and a spicy peanut sauce.Brown rice pasta with a cashew cream sauce, kale, and baked tofu.Breakfast tostadas with black beans, tofu, and spinach. Topped with salsa.Lentil stew, rice, and cashew cream drizzle.Whole wheat bagel sandwich with red pepper hummus, lettuce, tomato, and red onion.Another day, another no-nori sushi bowl.Simple salad with a side of baked sweet potato with hummus and ketchup to dip. For salad dressing, I have been enjoying rice vinegar, a little avocado, salt, and pepper!Black bean and corn tostadas with a big side salad. Salsa, hot sauce, cashew lime crema… the works.Rice noodles with cabbage, broccoli, onion, carrots, and tofu.Leftover veggie burgers on top of salad. Cashew cream dressing with some ketchup.Baked bean/rice/corn mix in lettuce wraps. Cashew cream drizzle.Burrito bowl with lettuce, pickled red onion, salsa, black beans, orange pepper, cashew cream.Strawberry shortcake with cocowhip… literally one of my favorite desserts. Cold farro & cabbage slaw, roasted sweet potatoes with hummus.Cinnamon apple oats.Falafel takeout.Homemade mushroom, black bean, and rice veggie burgers with red onion, pickles, and cashew cream.Cheesy hashbrowns, zucchini, black beans, pickled onions.Black bean and sweet potato tostadas with all the toppings. Side avocado & romaine salad.Big salad topped with farro and leftover apple chickpea salad.Potato wedges with blended black beans, queso, pickled red onion, and avocado. Side steamed broccoli.Homemade chai tea latte.Balsamic & soy marinaded tempeh and carrot over rice.Veggie and lentil curry over rice.Romaine salad with roasted sweet potatoes, black beans, corn, pickled red onion, cucumbers, and a creamy cashew dressing.
