Dinner tonight is utterly simple, but delightful: A big heirloom tomato straight from my garden, tofu, fresh basil from the farmers market this morning, with EVOO, balsamic, and sea salt. 🤌🏻 #vegan #whatveganseat #VegansOfMastodon #MastoVegan

Natürlich #vegan
Cevapcici mit Djuvec-Reis
Schmeckt besser, als es aussieht 😉

#govegan #mastovegan

Stone Fruit Caprese Salad via @nytcooking with tofu subbing in for the mozzarella. This time of year I could eat stone fruit for every meal. So good, so fresh. #vegan #whatveganseat #VegansOfMastodon #MastoVegan

Tomato Peach Tofu salad with basil and mint. The ultimate summer farmers market dinner! #Vegan #WhatVegansEat #VegansOfMastodon #MastoVegan

Super quick, easy, and tasty crispy gnocchi and tomato dish via @nytcooking. I love shelf-stable gnocchi and had never pan fried them (in a cast iron skillet) vs. boiling them. I added corn because corn makes everything better. And because I didn’t have onion I used garlic and poblano instead…something I do pretty frequently. Definitely will be re-making this recipe this summer when the tomatoes are plenty! #vegan #WhatVegansEat #VegansOfMastodon #MastoVegan

#Veganized Apricot Cherry Crisp via David Lebovitz. Super easy, super #nom. #vegan #WhatVegansEat #VegansOfMastodon #MastoVegan

White Beans and Asparagus with Charred Lemon from @nytcooking. Lemons from my backyard. Sautéed in Coconut milk for extra creamy yum. Today is my day to reintroduce asparagus 🤞🏼 #lowFODMAP #vegan #WhatVegansEat #VegansOfMastodon #MastoVegan

Quick and easy pesto courtesy of Colleen Patrick Goudreau, along with DeCecco shelf stable gnocchi. What could be better? #vegan #WhatVegansEat #VegansOfMastodon #MastoVegan

Roasted Broccoli and Rice Bowl with Nooch sauce. From @nytcooking.
I’m gonna make that Nooch sauce for all the things (super simple, just Nooch, lemon zest and juice, and olive oil). #vegan #WhatVegansEat #VegansOfMastodon #MastoVegan

You can’t see it in there, but this picture includes three garlic cloves…the very first item I am attempting to reintroduce after a two week low #FODMAP elimination period. Fingers crossed it doesn’t bother me because losing garlic would be tragic for me! #vegan #whatveganseat #VegansOfMastodon #MastoVegan

End of the week and day 12 on a 2-wk low FODMAP elimination diet. I didn’t plan what I was going to make, so I winged it…broccoli (crowns/sliced stems), carrot, chard and leftover brown rice sautéed in coconut milk w/curry and cumin seasoning, topped w/fried sage. Pretty good for a last minute improv if I do say so myself. Although I started sneezing immediately post-meal. I wonder if I have a sensitivity to sage??? (I know I do to cilantro.) #vegan #whatveganseat #VegansOfMastodon #MastoVegan

I baked *and* cooked today. #pandemicsourdough and an @nytcooking@birdsite.wilde.cloud curry recipe. I’m doing a low FODMAP two-week elimination experiment this week, so i had to make the curry without onion…not ideal. However, the recipe called for slicing and sautéing the broccoli stems in coconut milk and I confess i don’t usually pay attention to the stems. They were delicious!!! #vegan #WhatVegansEat #VegansOfMastodon #MastoVegan

#BreakfastForDinner with JustEgg, soy chorizo, potato, jalapeño, Violife vegan cheddar and guacamole. Delish. #vegan #WhatVegansEat #VegansOfMastodon #MastoVegan

Cauliflower (and other veggie) Piccata courtesy of @nytcooking@birdsite.wilde.cloud. Yum yum yum (and easier to make than you’d think). #vegan #whatveganseat #VegansOfMastodon #MastoVegan

Fried Lemon Linguini via @nytcooking@birdsite.wilde.cloud You can’t see it but there are fried lemon chunks, lemon zest and lemon juice in the dish, making it a bright (and easy) dish for a weeknight. #vegan #whatveganseat #VegansOfMastodon #MastoVegan

Quick, easy, yummy. Roasted asparagus, leek, shallots, peas and potatoes with lemon zest and ricotta (in place of parmesan) from NYT Cooking. The recipe actually called for gnocchi not potato, which I was sure I had in the pantry, but I did not. So diced Yukon Golds stood in. One sheet pan (lined with parchment) made this easy clean up too. #vegan #WhatVegansEat #VegansOfMastodon #MastoVegan

Super simple and delish Kale & White Bean Soup courtesy of Joyful Vegan online cooking class. I leaned on smoked paprika and cayenne pepper for my seasoning (vs the recipe’s Rosemary, which I don’t love). Gives it a nice subtle kick. #vegan #WhatVegansEat #VegansOfMastodon #MastoVegan I

Today in #VeganCooking: I would call this maybe not a #fail, but an unnecessary attempt. These are biscuits where I cooked them for 4 minutes in the microwave instead of baking them. (Because it’s a microwave cookbook.) They just don’t look like they would if baked. They tasted ok, but there’s no need to go this route again. #vegan #WhatVegansEat #VegansOfMastodon #MastoVegan

Today in #VeganCooking: Roasted Seitan, Sausage, Poblano, and Mushrooms adapted from Vegan Holiday Kitchen by Nava Atlas. I added a side of quick-sautéed chard and kale with garlic, lemon juice and soy-sesame seasoning. #vegan #WhatVegansEat #VegansofMastodon #MastoVegan

Today in #VeganCooking: Avocado Black Bean Hash from #EatWithIntention by Cassandra Bodzak. I airfried the potatoes instead of roasting and use a poblano as the green pepper. I had some leftover black beans from last night’s take-out. I topped with Kite Hill plain yogurt and Don Chilio jalapeño #chilicrisp so it had some nice heat. This is a good use of all the vegan basics! #vegan #WhatVegansEat #VegansOfMastodon #MastoVegan