Our garden has been very kind to us! We planted it a bit late but with a little sun and water it is thriving. We harvested such a big harvest yesterday that the picture below is not the complete harvest but a portion of what was shared! Everyone loves food, especially fresh from the garden including us. We are so thankful!
I wish we could have captured the moment when we shared the fresh dill. Three woman gathered around with bright eyes smelling the fresh scent and examining how nice it was. As the farmers who grew it, Gerald and I were both proud like parents. It was a nice moment in time and we are thankful for the harvest!
We saved some for ourselves and had an incredible lunch. The inspiration came from MommyTang on Instagram who taught me how to eat Bok Choy - blanch it! This is turning into one of our favorites and it is time to share it with you all.
This meal is so flavorful you would never know you just ate an entire bundle of Bok Choy! Mix all of those greens with quinoa and lentils and it is a well balanced meal.
Servings: 2 Calories per serving: 293 Weight Watcher + Points: 7
Spicy Bok Choy with Beet infused Quinoa and Lentils
I hope you had a great start to the week and have an even better finish!
Burrito Bowls offer a complete balanced meal that's easy to make, attractive to your eye, nourishing to your body and super delicious! For a vegan or non-vegan this meal is sure to please! It is a great meal to kick off National Vegetarian Awareness Month.
I honestly didn't know it existed! It was established by North American Vegetarian Society in 1977! FIX.com is spreading the awareness about the benefits of vegetarian lifestyle. Read all about it here. They even created the beautiful image below.
To make this bowl start 1 cup of cooked brown rice in the center of a bowl. Surround with a layer of guacamole.
Cover the guacamole with Raw Walnut Taco "Meat"! Opt to add "refried" beans. We took soaked and boiled beans, added a dash of oil, seasoning and placed it in the food processor for a homemade version. (Props to my hubs!) Then surround the plate with your favorite leafy green, we used amaranth leaves. :0) Opt to top with a heart of Sriracha sauce!
Healthy and Delicious!
In San Diego there is a little cafe in a strip mall that is our favorite vegan restaurant with the most tantalizing dishes. Whether it be date night, a birthday or meeting a friend we really enjoy the atmosphere and of the course the food. His sons even liked the vegan fusion meals! Tonight's dinner was inspired by Sipz Vegetarian Fuzion Cafe!
Onions, Garlic, Carrots, Bell Peppers and a Serrano Pepper are wok fried in a Spicy House Sauce served with Marinated Baked Tofu, Steamed Broccoli and Brown Rice.
Gerald came up with he clever name of Tofu Ginger Broccoli Rice For a Vegan It's Everything Nice! I couldn't agree more, this meal is everything nice for a vegan filled with wholesome grains, fresh vegetables and 13 grams of protein.
The smells are enough to drive you wild while the meal is cooking. I did my best to mimic the one of a kind BIG bowls from Sipz filled with goodness. Their sauces are to die for so I did my best to do them justice!
To make this sensation meal you will need the following:
From our kitchen to yours!
Have a great weekend!!
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