Here’s what we are cooking and eating this week- vegan, gluten free, seasonal, local, and waste free.
WEDNESDAY: Yogurt tofu with ginger chutney: this recipe, subbing tofu for the chicken + coco yogurt for the dairy. Sides: black rice with apricots and almonds (recipe here) + french carrot salad- iconic recipe here .
THURSDAY: soba noodle bowls with sautéed tofu, ginger and garlic sautéed bok choy, sautéed oyster mushrooms, cilantro, green onion, tamari and sesame oil.
SATURDAY: baked tofu with coconut kale: recipe here + kabocha squash puree (steam chunks then puree with a splash of coco milk, garlic, and ginger)
Other basics: almond milk, coconut yogurt, hummus.
Have a lovely weekend! xx