Monday, March 18, 2013

vegan deconstructed dinner


lately, i've been wanting simple, fresh dinners.
one way to achieve this
is with individual dinner components,
or deconstructed dinner, as jenny rosenstrach
from dinner: a love story calls it.
here's our vegan version from tonight
quinoa
{2 cups quinoa, 2 cups water, 2 cups french onion soup}
tempeh
{cooked in a skillet of boiling water + coconut oil + tamari}
{cook until water boils away}
baby kale salad
beets
{boiled, peeled, & sliced with balsamic vinegar & tamari}
avocado
chick peas
carrot~apple~ginger juice

each is so delicious on its own,
with unlimited ways to combine them.
single ingredient dishes make for
great leftover salads & sides.

note:
i'm loving my old favorites, tempeh and quinoa,
cooked with these new methods.


3 comments:

Emily said...

Delish! And, yes, oh so healthy!

the gardener's cottage said...

all of this sounds so delicious! x

emily eyer-ryder said...

wow that looks so deliSSHH

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