Rainbow week is continuing and today’s theme is all about making your food look black & white. Hot chocolate seemed like an easy thing to make today! But it also carries an important message. Chocolate is big business for many companies and several countries. The majority of cacao beans are grown in Western Africa, Asia, and Latin America, with more than 70% being grown in the Western African countries of Ghana and the Ivory Coast.
Today's theme is supposed to be about a rare color. Meaning, what color do you rarely eat?
I really couldn't think of a color, other than black, that I don't eat very often. I try to make sure I cook with a variety of colors or snack on fruits and veggies of all colors. So I am being a rebel and going off theme today!
I made lemon pepper tofu with roasted vegetables. Air-fried lemon pepper tofu has quickly become one of my favorite meals. I love the way the lemon shines through in this recipe. It is tangy, fresh, and full of flavor.
Today's theme is multicolor! How many colors can you fit into one dish?
A salad is an easy way to fill a bowl with multiple colors. For my salad today, I used a mixture of romaine lettuce, mixed spring greens, carrot ribbons, diced cucumbers, sunflower seeds, and nutritional yeast. I topped the salad with a homemade tofu ranch dressing.
What is your dream destination? Italy is on the top of my list of dream destinations.
With Italy in mind, I made a slow cooked minestrone. It is a hearty soup packed with green beans, kidney beans, navy beans, zucchini, carrots, celery, and tomatoes.
I also sprinkled a little bit of vegan parm cheese shreds on top upon serving.
I love this soup for a blustery fall evening or a family potluck. Everyone will enjoy this soup.
Today’s theme – where does your favorite food come from? For me, I love Mexican food. Having grown up in Texas, I mainly ate TexMex meals. This dish is a take on one of my favorites growing up. It is black beans, tempeh, and butternut squash enchiladas.
A small warning, this recipe is a little time intensive, but it is worth it. The filling can be used for these enchiladas or for a few ideas that I posted below.
I decided to go off theme today and make a very simple meal. Steamed veggies are one of my favorite things to eat and make for a quick lunch or side dish. I often keep fresh green beans, carrots, broccoli, and cauliflower in the fridge for steaming or roasting.
For lunch, I made a simple plate of steamed french style green beans and baby carrots.
Today's theme is Try Something New. I don't use enough squash in my cooking, especially using them as a main dish. I decided to cook a spaghetti squash and top it with marinara and vegan-friendly parmesan cheese.
Far Away Foods - If you dug straight down, where would you come out? I made a chickpea and chickenless masala. This recipe, inspired by Sudra, a local vegan Indian restaurant, and a recipe I found online, is usually on the spicy side, but I make a mild version of it. I also cooked this in an Instant Pot, an electric pressure cooker.
I purchased the InstantPot almost two years ago, and I have used it almost every single day since then.
You don't need a pressure cooker for this recipe, but it makes it very easy and quick!*
What food is from your hometown, state, or country? I’m from Texas, which equals BBQ! It is funny because I didn’t start liking BBQ until I was 19 or 20. Now, it is one of my favorite foods, and I find every way possible to make it vegan-friendly.
Today, I made a BBQ Soy Curl Sub. Butler Foods makes soy curls by using non-GMO whole soybeans and then cooks, texturizes, and dehydrates them. The only thing you have to do is rehydrate, season, and cook. I have pan fried, stir fried, air fried, baked, and slow cooked them.
As with many people, this is my favorite time of the year. Decorating, cooking & baking, and family gatherings have provided many wonderful memories over the years. I have a large family, so every gathering seemed like a family reunion. This time of the year can bring a lot of stress – planning, preparing, and creating the perfect day can bring about many anxieties in even the most Zen-like person.
Hi, I'm Kristy! I'm a writer, photographer, humane educator, solutionary lifestyle coach, vegan cooking coach, and a mom to three cats and a guinea pig. VegfulLife is the place to find news, tips, and recipes on how to live a more conscious, connected, and compassionate life.