plantcircles

Sicilian sheet pizza from scratch. One side with soyrizo and oyster mushrooms, and the other just with roasted cauliflower and broccoli. I love making fondu style plant based cheese with potatoes, white miso, nooch, black more

A good way to eat less carbs s d more proteins.
The Passat had a bit of a different bite than regular wheat pasta, but this cream tomato sauce made it very tasty. A bit expensive, but again, worth if you are looking for more proteins.

Mung beans sprouts.
Just started to sprout again. I forgot how easy and ritualistically fun this is.
5-7 days of witnessing nature’s magic in the palm of your hand.
I highly recommend. I eat a pinch twice a day as a phytonutrient more

Few things are missed regularly. Not because I am plant based, but because they are specialties that take too much time to cook at home, and are very far from being in the vegan food easy to access in most restaurants or more

Home made Sicilian pan pizza with potatoes on half, and shiitake smoked bits and soyrizo, tofu&cashew cheese. Simple pleasures don’t have to be expensive or complicated. #cookathome

Soy scallions Momofuku ramen packet with added fixings.
Soyrizo , broccoli and sprouted tofu cubes, edamame beans and extra fresh scallions .
Spicy and savory perfection. Easy out of the pack 4-5minutes prep from when more

Simple foods for strength and vitality. White beans and spinach stew, peanut sauce oven roasted tofu skewers, blanched and broiled cauliflower head with chipotle cashew cream glaze. It’s officially September, comfort food season is here.

Sone days I just don’t want to cook, and it’s to darn hot in the kitchen. This is the perfect summer evening dinner. Tofu caprese salad.
I used medium firm tofu, salt, pepper, balsamic vinegar and EVOO. Quick and delicious.

What can I say, burst of umami flavors with the glazed Seitan in a very tasty and fresh veggies bowl of broth . It’s a quiet and peaceful little café nestled in a busy part of the Venice Beach/Culver city area. 10 minutes more

Vegan Endive au jambon. A childhood favorite. Boiled endives wrapped in plant based MIA carpaccio and smothered with oat milk béchamel and baked until golden.