Welcome to another week in my kitchen, with a little bit of everything lately. Colorful Mediterranean bowls, cozy comfort food, easy breakfasts, and a few simple snacks. I’ve been enjoying meals that feel both nourishing and satisfying, from a tofu “salmon” bowl with charred Brussel sprouts, olives, and lemon to Southern butter beans paired with a fresh pear and pomegranate salad.
There was also a birthday cake for my husband, a restaurant breakfast skillet with plant-based chorizo and sweet potato tots, blueberry wheat pancakes, and a buffalo chickpea pasta salad with tahini ranch. In between, there were smoothie bowls, matcha, snacks, and simple meals that make up everyday life.
Nothing too complicated, just plant-based food, little moments around the table, and finding joy in the everyday things I’m making and eating.
Here’s what was in my kitchen this week!
Mini Fall Haul 🍁 flowers, cinnamon roll candle, autumn scented hand soaps, Califia pumpkin spice creamer + toasted pecan coffee 🌻Mediterranean vibe🌊 tofu “salmon” filet, white rice with evoo, kalamata olives, charred red onion + brussels, fresh tomatoes & topped with nori + lemon 🍋Vegan skillet for brunch at the Olive Branch~ plant-based chorizo, sweet potato tots, squash, tomatoes, kale, pumpkin seeds + salsa verde 🌿& a Mimosa🍊Not the prettiest but very delicious Birthday cake for my husband 🎂 for simple at home cakes I use a vegan Duncan Hines brand + soda hack. We did vanilla cake so I used a sprite instead of the eggs, oil, etc. 🩵Tofu scrambled with soy milk, turmeric, salt + garlic powder & avocado toast : both topped with fresh tomatoes + Frank’s dill hot sauce ✨Red lentil & Veggie lasagna soup + a cinnamon roll candle & vampire diaries 🍂Smoothie bowl: banana, soy milk, frozen mango + blueberries. Topped with creamy PB & vegan chocolate chips🥭Buffalo Mac Salad: chickpea pasta, JUST Buffalo chik’n (shredded), tahini “ranch” dressing, mixed together with diced celery, carrots + scallions & Frank’s dill hot sauce 🔥 + a coconut la croix🫧Whole wheat blueberry pancakes 🥞Tried these dill chips from Aldi’s: could’ve used more seasoning but great texture 👌Quick Mediterranean bowl: reheated some leftover jasmine rice + cannellini beans, sauteed mushrooms + zucchini & served with arugula, kalamata olives + a drizzle evoo over everything 🌿Dessert: dark chocolate (85%) + mixed roasted nuts 🌰Homemade whole wheat Dutch over bread toasted & topped with creamy avocado, arugula, flaky salt + evoo, side of blackberries 🥑Stovetop southern butter beans (butter beans, veg broth, s + p, seitan, fresh garlic + parsley) & a side salad of arugula, pomegranates, pears, chopped nuts, vegan tofu feta, parsley 🫘Plenty of hydration after a long walk outdoors💧Enjoyed dinner outside ✨ fully vegan chopped Asian salad from Aldi, jasmine rice, edamame + avocado 🫛Pumpkin Spice matcha latte 🍵
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 a peek at what’s been cooking, baking, and growing in my kitchen.
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