PlantbasedBB

Another week in the kitchen, with a mix of easy meals, cozy fall flavors, and a few recipes I’m still working on.

This week included Japanese tofu lettuce cups, chickpea pasta with veggies and cashew parmesan, red lentil and sweet potato curry, Mongolian tofu and broccoli over barley, and my vegan harvest bowl, which will be coming to the blog this Sunday.

For something sweet, I made a chocolate chip protein mug cake and apple cider cookies, plus plenty of apple cider to make the kitchen feel a little more like fall. There were also overnight oats, white bean and avocado mash toast, a quick Gardein mandarin chicken dinner with frozen vegetables and rice, and a simple mocktail.

As always, this is just a little glimpse of what actually made it onto my plate this week: simple plant-based food, a few shortcuts, and recipes that fit into real life.

Thanks for stopping by my kitchen this week!

If you spotted a recipe you’d like to try, be sure to browse the recipe collection. If you’re looking for more everyday plant-based inspiration, check back next week for another peak at what’s been cooking, baking, and growing in my kitchen.