KnittingOpera

I have been making large batches of food and eating them throughout the week to cut down on my time spent cooking on a daily basis. This is something I made the other day and love! Ingredients 1 package Edamame mung bean noodles 1 package black bean noodles 1 package Tempeh 1/3 cup textured vegetable protein 1/4 cup powdered peanut butter 2 tbsp Sesame seeds 2 tbsp kimchi 1 tbsp Chili oil 3 tbsp soy sauce 3 tbsp Bragg's liquid aminos 1.5 tbsp Sriracha Directions • Cook noodles according to package directions and drain. • in the same pot, mix the noodles with the other ingredients (it works best if you add the powdered peanut butter and tvp first so they are easier to mix once you add the liquids. • Serve with extra sriracha for a spicier dish, or add a fruit salad for some sweetness to contrast with the spicy saltiness. Makes 8 servings at about 310 calories

Hi everyone! Today is a day to celebrate being vegan and living a life of compassion and love. There are many reasons to be vegan and I'd like to point out a few of the reasons I'm passionate about. 1. Meat is murder. I'm a pacifist and I truly believe that harming creatures in any way makes a mark on our souls. Save a life by not eating it! 2. Save the earth. I love trees and hiking in the mountains. I'm always saddened by the destruction of our forests and the beauty of nature that is snuffed out by clear cutting for animal agriculture. 3. Save yourself. There have been numerous studies showing the ill effects of consuming animal products on the body. But I know that I am healthier and happier eating and living this way without the need for scientific studies. I feel better than I have in years. 🌱Happy World Vegan Day!🌱

Time for another tofu mash recipe! I made this the other day and I had a pretty awesome response to it, so I thought I'd post the recipe. Ingredients: 1 block extra firm tofu, drained 1/4 cup powdered peanut butter (I prefer PB2) 1/4 cup Medium salsa 1 tbsp hot sauce (I used taco bell hot sauce) 1 tsp sesame oil 1 tbsp sesame seeds Optional: a sprinkling is nutritional yeast Directions: Throw everything into a large mixing bowl and mash it with a fork until thoroughly mixed. Serve on top of rice cakes (as seen above), on a sandwich, or with pita chips as a protein rich chunky dip. Makes 4 sandwiches.

I've been trying for ages to figure out a vegan substitute for egg salad/tuna salad/chicken salad, and nothing ever seems to taste how I want it. I have, however, discovered the wonderful world of tofu mash and chickpea mash sandwiches... And they are so fantastic! Yesterday I decided to combine the two and it tasted great! This would work well on a sandwich, on rice cakes (which is how I ate it), or as a dip (if you purée it instead of mashing with a fork or potato masher). Enjoy the recipe! Ingredients 1 block extra firm tofu, drained but not pressed 1 can low sodium chickpeas, drained 1/4 cup vegan mayo 2 tsp brown mustard 1 tsp Cavender's Greek Seasoning 1 tbsp dried dill weed 1/2 tsp onion powder 1/2 tsp garlic powder Salt and pepper to taste Directions: Throw everything into a large bowl and wash with a potato masher. If you want to make it a dip, throw it in a blender. This makes about four cups, so it will last you a while or be great to make finge

So, you know how pumpkin-everything has become a "thing" now? Well, I had a pumpkin to make some recipes and I ended up using canned pumpkin instead... So what am I doing with all this pumpkin? Look down below for some ideas! 1. Pumpkin seeds! You can put anything you want on pumpkin seeds, bake them in the oven, and they will taste amazing! 2. Pumpkin chocolate chip cookies  Recipe can be found at Two Peas and Their Pod 3. Pumpkin pasta  Recipe can be found at  Vegan Richa 4. Pumpkin chili ramen Literally chili ramen with huge chunks of pumpkin (seasoned with garlic powder and Cavender's Greek seasoning ) 5. Pumpkin mexicano wrap Pumpkin,  Amy's Kitchen Sonoma veggie burger,  olives, and salsa verde 7. Pumpkin peanut tomato stew (See previous post for recipe) The first picture is the stew by itself. The second is served on rice cakes! I hope you have enjoyed this post about everything pumpkin! I'll be updating it as the

Yes, you read that correctly! I've got all this pumpkin I don't know what to do with and I'm trying to come up with yummy ways to eat it. The best way? Throw things in a pot together and hope it comes out great! I love the combination of salsa and peanut butter, thanks to a college room mate, and I thought, what if I use pumpkin ? No, this doesn't actually use salsa, but it does use tomato paste and onions, so that's close. Don't worry about being exact in measurements... I usually just eyeball it as I throw it into the pot. Ingredients: 2 cups water 2 cups pumpkin chunks (bite sized, cooked, mine were baked) 6 tbsp pb2 (powdered peanut butter) 2 tbsp chunky peanut butter 3-4 tbsp tomato paste 2-3 green onion diced 1/2 vegetable bullion cube 1/2 tsp onion powder 1/2 tsp garlic powder 1/2-1 tsp sriracha (optional) Directions: You will be cooking in a large pot on medium heat. Place all ingredients in the pot in the listed order, rese

Hello everyone! If you are here, you probably came over from my Instagram page. Awesome! It's great to see you again. If you didn't, welcome to the world of Marjorie! A little background on me and blogs. I have had a blog before and gave up on it around the time I started using Instagram. I was in need of a community of feedback, which that amazing platform has provided. Now, I need a place to post my recipes because I get more and more requests for those every day. Any sort of recipe book is a huge undertaking that I find incredibly daunting at the moment, so I decided a blog would be much more manageable. My plan is to post a new recipe about once per month. I'm a 27 year old singer and ballet dancer. I'm the alto section leader in my church choir and I am a Teacher's Assistant at a ballet studio, where I work with all ages of girls and boys. I became a vegan over 3 years ago and I transformed my sad little  Instagram into a food post page and the res