Today was one of those days where I brought in a fairly good harvest of zucchini, onions, tomatoes, peppers, potatoes, purple and scarlet carrots, and a bushel of beets. Then I had to figure out what to do with it all. So I pickled the beets for the pantry, steamed the carrots, shredded the zucchini and onions to make into veggie fritters, which I topped with a thick slice of a purple Cherokee heirloom tomato, avocado, sprouts, and tahini dressing. Then I went overboard and added cucumber, red pepper hummus, and warm pita bread.

I was so amused that my little pita wedge looked like a vegan pizza, but with cukes instead of pepperoni!🥒 It ended up being too much food, but it was hard to stop eating because it was all so good!

I get garden-to-table euphoria when I can grow what we eat and fill our pantry, too. ✌️And I get a bonus thrill when I find new ways to eat zucchini. Because when it’s in season, it’s IN SEASON! 🤪

How do you like your zucchini?

One of our go to meals when we're too tired to cook properly, is instant ramen. But we always add a little extra stuff to make it a nice meal. Like crispy fried tofu, herbs, spring onions...

Seafood and saffron arancini, tomato bruschetta, cannelloni and pasta carbonara

Recipe

Written recipe (+video)

https://blessmyfoodbypayal.com/green-moong-dal-chilla-recipe/

I am far from a top rate cook but I absolutely love the creativity and flavor veganism has brought to my cooking game!

Daring chick’s strips, FYH feta, pecans, blueberries, strawberries, mixed greens and lemon garlic dressing

I couldn’t figure out how to edit my previous post, but I made a short video of the recipe to share with those of you here who were kind enough to comment and request it. Please enjoy!

https://youtu.be/smjZBuIxC5Q?si=A0GwEJX4D4P4nkLp

Not pictured side of baked sweet potato for dessert 🥔