i dream of cheeseburgers!

green goddess salad with red quinoa

red quinoa, shelled edamame, chopped parsley, 1 red onion diced, cannellini beans, apple cider vinegar, salt, garlic powder, dried oregano

red quinoa, cannellini beans, sauteed spinach

with tahini vinaigrette 

chilled cucumber squash soup

with dill and pickled green tomatoes

3 cucumbers cubed

2 squash cubed

small handful dill

1 1/2 cups pickled green tomatoes

2 small red onions

5 garlic cloves minced

puree in blender with water

cook in slow cooker on low for a few hours

fava beans with kale pesto and tomato sauce

carrot apple clementine ginger juice

general gao's squash

sauce: bragg's amino acids, white wine vinegar, apple cider vinegar, brown sugar, red pepper flakes, ground ginger, garlic powder, cornstarch

herbed quinoa stuffed acorn squash

with toasted hazelnuts

inspired by recipe in whole living january 2013 magazine

pineapple stirfry with cashews

ingredients:

1 asian eggplant sliced

1 c baby bella mushrooms 

1/4 c toasted/salted cashews

fresh pineapple chopped

1 red bell pepper sliced

2 stalks celery

vege broth 

1 red onion

5 cloves garlic minced

bragg's liquid aminos (like soy sauce)

serve over steamed kale

spinach salad

dressing:

5 garlic cloves

1 red delicious apple

2 clementines

juice of 2 limes

1/4 cup almonds

2 celery stalks

3 broccoli stalks (stems only)

indonesian gado gado

a peanut/coconut milk/fresh ginger/curry sauce over broccoli

subbed almond butter for peanut butter and used chili oil for extra kick

serve over any kind of blanched vege

recipe from supermarket vegan

chickpeas and red quinoa with oregano

vanilla cinnamon breakfast quinoa

served with sliced almonds and chia seeds

from my new favorite cookbook: the vegan slow cooker

kale salad with pepitas and sunflower seeds
in apple cider vinegarette.  simplified this recipe quite a bit and it still tastes great.  this has been a staple dish for me for the past couple weeks - love it.  my take on it  is no dijon mustard, red bell pepper, red cabbage, carrot, parsley, onion or hemp seeds.  if left to sit in the fridge overnight, the greens will absorb some of the dressing and wilt (i like it better this way than freshly made).
recipe online at wholeliving.com

butternut squash soup 
spiced with cumin, coriander, and turmeric.  added a handful of oatmeal last minute as a thickener and it made this a much 'creamier' soup.

red pepper and walnut sauce

over cauliflower

tastes good served hot or cold.

from the urban vegan

red lentil and eggplant dal 

with basmati rice

substituted 'corgettes' (aka zucchini) with 'aubergines' (eggplants)

recipe from vegan cooking for one (book borrowed from my friend, andi)

chinese broccoli, asian pear, apple, ginger juice
(pictured in background: moomin)

yum!  and it has some bite, from the ginger.  i used about a finger length knob/nob of ginger, because i <3 ginger.

pea shoot walnut pesto and butternut squash pasta

equipment: food processor, vegetable peeler, stock pot
ingredients: pea shoots, shelled walnuts, salt & pepper, 3 garlic cloves, butternut squash shaved with vegetable peeler