Blue Corn Chilaquiles for dinner because we have so much salsa leftover from the farty and it’s my favorite hangover food even though I’m not. #vegetarian #glutenfree Ingredients Corn Tortillas (You will need between two-three 6” rounds per person) Unrefined coconut oil or grapeseed oil A jar of your favorite salsa (Papalote is my favorite!) Onions and Cilantro to taste Eggs (optional) Veggies (optional) Cheese (optional) Sour Cream or Crema Fresca (optional) Make Warm up your pan with 4-6 tablespoons of oil (depending on the size of the pan) Chop up tortillas into triangles by: folding them in half three times until you have a triangle! Fry tortillas in oil until golden brown (the crispier, the less likely they’ll turn out soggy) then, turn off the stove and toss in the salsa while it’s still warm and plate. If you’re making eggs, quickly fry them them and place them on top of your chilaquiles before they get soggy. Add an optional side of your choice of veggies to complete the meal. Top with cheese, onions, cilantro and/or crema if you wish.
This 96 hour stomach flu is coming to an end! Time to enjoy this Prassad inspired breakfast of Scottish Oatmeal with ground flax, coconut milk, simple stovetop jam, coconut shreds and a banana. #vegan Oatmeal Parfait Recipe: Prepare your choice of oatmeal: stovetop or microwave. In the photo above, I used Bob’s Red Mill Organic Scottish Oatmeal which was relatively easy to prepare. After the oatmeal was cooked, I added 1/4 cup of ground flax seeds (optional) for more fiber! <fart> <poop> Next, add 3-4 Tablespoons of coconut milk or a non-dairy milk of your choice.  Then, I plopped on 2 Tablespoons of stovetop jam that I made along side the oatmeal. I mixed 2 cups of frozen mixed berries, 1 cup of water and 1/4 cup of sugar (more or less depending on how sweet or tart you want it) in a sauce pan until it boiled; then reduced it to a simmer until most of the liquid was gone and it looked like jam. Add it to the oatmeal parfait while it’s warm! After, I added 2 Tablespoons of Shredded Coconut, a pinch of ground flax seeds and a sliced banana.
Strawrange Gummy Bunny Liquer (Taken with Instagram)
Figs and honey cry for coconut ice cream. #digest (Taken with Instagram)
Fruit grillin’ donut peaches and green figs with stray carrots! #digest (Taken with Instagram)
Small plates are my specialty: grilled okra with EVOO, lemon, salt & chili peppers (Taken with Instagram)
Refreshing Watermelon & Cucumber salad with the juice & zest of a Meyer Lemon and snips of Mint. (Taken with instagram)
Back-to-(vegan)-Business Breakfast (Taken with instagram)
Tonight’s inspiration cocktail: barley tea, apples, pineapple and goji berries. (Taken with instagram)
Baked vegan Snickerdoodles and thought of my OVERALL BFF @whyareyousodumb (Taken with instagram)
Not boiling crab! (Taken with instagram)
Nothing beats a plateful of vegan orange chocolate chip cookies and Downton Abbey. #catlady (Taken with instagram)
Yes, I rock at breakfast happenings. #putaleafonit (Taken with instagram)
Amoeba pizzas (Taken with instagram)
Homemade pizza dog (Taken with instagram)