This hearty
vegan taco soup is made with Mexican spiced red lentils, and topped with rich avocado crema and crispy tortilla strips.When I was eight years old, my family up and moved across the country, from the Philadelphia area, to the San...
Vegetarian sushi GF
vegan chocolate peanut butter cookies Quinoa salad Veggie
tacos How to grow your own sprouts Cheesy bread Making your own almond milk Veggie rice bowl Cat and dog treats GF
vegan cookie sandwiches Adventures in chai brewing Leek and potato
soup Cashew cream Lavender tea latte Polenta fries Making veggie stock Frozen lemon meringue torte Honey balsamic dressing GF chocolate brownie buttons GF
vegan chai cupcakes Pickled and caramelized onions Pickled carrots Canned salsa Backyard raspberries two ways Canned dill pickles and relish Bread and butter pickles Lemon curd using our own eggs Veggie
tacos with crispy onions and avocado Plums two ways Lemon boy and oregano pasta sauce How to make your own candy corn Pumpkin pasties Apple butter Adventures in curry cooking How to make paneer
fish
tacos fried fish sandwiches tuna pasta salad or salmon pasta salad and fruit smoothies
vegan taco skillet falafel with all the fixings
soup and salad tofu stir fry with pasta lentil sloppy joes chickpea curry vegetarian chili with cornbread
Filed Under: Gluten Free, Lunch, Paleo, Pastas, Side Dishes, and Salads, Raw,
Soups, Stews, and Entrees,
Vegan Tagged With: dairy free, dietitian, gluten free, healthy, lunch, Mexican, nutrition, paleo, plant based, Real food, salad, tacos, vegan, Veget
Vegan Tagged With: dairy free, dietitian, gluten free, healthy, lunch, Mexican, nutrition, paleo, plant based, Real food, salad,
tacos,
vegan, Veget
vegan, Vegetarian