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🌱 plant powered. received a plant-based certificate with eCornell & T.Colin Campbell. 🍴 love finding clean, natural products 💛 art, yoga, outdoors 📌 New York
found these #shiitake mushroom burgers at a new natural food store I haven’t shopped at. 🍔 I really like it because it’s made natural, few ingredients and no oil! great when you need to make a quick lunch. was super busy more
thought it was colorful and wanted #microgreens for salads. really spices up the your dish! good for wraps and pizza topping.
not sure how it got its name. on the website it says it’s got vitamin c, iron and antioxidants.
made some #crackers after making nut milk.
MIX
2 tablespoons of ground flax seed
5 tablespoons of water
REST for 5-10 minutes
ADD + COMBINE
1 cup of nut pulp to mixture. add seasonings like onion powder, thyme, etc. more
mushroom based broth with topped with bean sprouts, shiitake mushrooms, jalapeño, basil, carrots, and tofu.
good #pho but I thought it could’ve been more flavorful. wanted to accompany this dish with cha gio chay but they more
brazil nut cashew almond milk. ran out of #mylk and wasn’t lazy to make. 🥛
soaked nuts for 8 hours with filtered water.
for every 1 cup of raw nuts to 2 cups of water ratio. less water if you want it be more creamy.
strained more
delicata squash made with coconut #rice & fideos , chamoy, nigella seeds. wanted to really love this dish because it had interesting flavors and ingredients that I don’t usually get to try but it was a bit salty. the most more