#iamaveganchef

Lunch today was a big fat vegan wrap! Hummus by @shoe1214 (it is 🌶 spicy!) lentils, lettuce, hot sprouts, cucumber, carrot, olives. Stuffed. #vegan #veganlunch #easyLunchidea #monumentCo #iAmAVeganChef (at Monument, Colorado) https://www.instagram.com/p/BrWgVzdAv2e/?utm_source=ig_tumblr_share&igshid=y1qiha9x1x8z

Thanks to my #InstantPot this will be spicy creamy butternut squash soup in 30 minutes. BAM. Love my IP! #vegan #vegantecipes #iAmAVeganChef #veganSoup #butternutSquash (at Monument, Colorado) https://www.instagram.com/p/BrWStKMgxTQ/?utm_source=ig_tumblr_share&igshid=1rbvfwsbwts2t

No Noodle Pad Thai vegan. Made completely of veggies. Rainbow chard, green onion, carrots, Anaheim pepper, red cabbage, ginger, chili pepper, aminos, sesame oil... i think that’s it. Inspiration from @minimalistbaker #vegan #vegandinner #homeRun #easyRecipe #iAmAVeganChef #veganrecipe (at Monument, Colorado) https://www.instagram.com/p/BrT0R5wA61H/?utm_source=ig_tumblr_share&igshid=8b9uwro41mho

MIRACLES: HOT CAKES TODAY I made a 7 day food plan that included breakfast, lunch, dinner, snacks AND desserts last week. . So many times I felt like being lazy. But I’d planned so deeply I had ingredients to make wild things I’d not made in a while…like Heart Of Palm (we think it might be what caused that asparagus scent in our pee-pee). TMI, right? . Well, today is Sunday. I put PANCAKES on the breakfast menu and thought about that as I was nice and warm in bed under the covers... . Well I forced myself up and made up my own recipe using what I remembered my mom had done and my experience in making corn break. I got these fluffy delicious hot cakes out of it. HOT CAKES with STRAWBERRY COMPOTE 8 Hot Cakes 2T flax + 6T water 1c almond milk + Half a lemon, squeezed 1T vanilla 3T sugar ¼ almond milk (separate than above) 3/4c wheat flour 1/2c oat flour 2T hemp seeds 1/2t salt 1/2t baking soda 1T baking powder Strawberry Compote 2C frozen strawberries 1T sugar (optional) 1. Place strawberries in small pan on stove with lid. On LOW heat, let go and simmer until melted and gooey. When cooled (or do it hot!), place in grind/chopper or blender to puree. 2. Blend flax and water, set aside Blend almond milk and lemon, set aside 3. All dry ingredients combined in bowl EXCEPT sugar. 4. Blend all wet ingredients in a separate bowl. Mix wet well. 5. Add wet to dry, stir till all combined. 6. Heat griddle HOT! When ready, spray oil or use coconut oil. 7. Use ¼ cup to scoop mixture. 8. They will rise after about 5 minutes - watch them though. I cook in elevation and that changes things. 9. Flip carefully and continue griddle heat. 
Serve up HOT with strawberry compote on top. #Veganchef #Veganbreakfast #BreakfastIdea #Vegan #VeganChef #IamAVeganChef #ILOVEFOOD (at Monument, Colorado) https://www.instagram.com/p/BrLLA_6g2h5/?utm_source=ig_tumblr_share&igshid=1tgfojjxt9rci