1. Tomato pie with pimento cheese
2. Tofu and veggie lemons with latkes
3. Chickpea and kale pasta
4. Cheddar and Leek Rigatoni Bake
5. Buffalo Cauliflower Wings

i struggle to keep other plants alive but this one has always thrived for me! Bought it 3 years ago from Lowe’s when it was a wee lad with only 3 leaves

The picture was pretty so I just wanted to brag. Passion flower, chamomile and catmint, I boiled a cup of water, left the plants in water for 20 minutes and added some honey. Taste was not the greatest, it had that bitter after-taste from chamomile. In 10 minutes I had to go to bed. The feeling was like someone was hugging me, very relaxed body feeling, very content and calm. I still feel little sedated next day, but completely fine to drive and work. I am just amazed how well this works. Can't wait for another 10 passion flowers to open next week. I'm going to drink all of them. I am not sure if I used too much or I am reacting good to those. Lemon balm does something similar to me.

My sunny balcony getting a pop of colour from Bougainvillea….

Stuffed with tofu, carrots, peas, garden "jalapeños," garden chives, garden mint, and garden cukes which I also had on the side.

Base of soy yoghurt mixed with cocoa powder, unflavoured pea protein and peanut butter powder. Topped with frozen peach, strawberries, a caramel rice cake and a plain rice cake

You can find the full recipe with step-by-step instruction pics here:

Vegan Scallion Pancakes

If you have any questions, let me know 😄🌱

Ingredients

• 1 cup All-Purpose Flour
• ½ cup Hot Water
• 1 tsp Salt
• 4 tbsp Oil
• 4-5 Scallions/ Spring Onions

Instructions

• Add the flour, salt and hot water to a bowl and start mixing them. Once it starts coming together, knead it into a smooth dough. If it feels too sticky, sprinkle in 1–2 extra tablespoons of flour as you go. When it’s soft and no longer clings to your hands, cover it and let it rest. You don't have to let the dough rest for long at all. I usually prepare the other ingredients and use the dough once I'm done with that step. 
• Chop the scallions into fine rings or halve them lengthwise first if you prefer smaller pieces.
• In a small bowl, mix 1 tablespoon of flour with 4 tablespoons of oil until you get a thin, smooth paste. This will help create those flaky, layered textures later.
• Divide the dough into six equal pieces. Roll one piece out thin on a floured surface. Brush it with the oil-flour paste and sprinkle a generous handful of chopped scallions over it. Roll the dough up into a long log, then coil it into a snail shape (like a cinnamon roll). Press it flat and roll it out again into a thin pancake. Repeat with the remaining dough pieces.
• Heat a bit of oil in a pan over medium-high heat. Slide one pancake in and fry for 2–3 minutes per side, until golden and crispy. Add a little more oil between pancakes if you want to keep them from getting dry.
• Cut the pancakes into quarters and serve them warm with your favourite dipping sauce. Enjoy!

Lots of vegetables, herbs, marinated oyster mushrooms and soy chunks, crushed peanuts, homemade fried shallots and pineapple-fish sauce-lime-dressing

Rice, arhar ki daal, chhole and kala chana sabji, parwal bhaja, and cucumber-carrot with curd(in a separate bowl missing in the photo).

I think this one is balanced, you get carbs from rice, fiber from vegetables, protein from sabji and daal and probiotics from curd.

Lemme know what you think.

BTW, that's one of the tastiest chana masala sabji I made after a long time.

Japanese white eggplant, Aruba peppers, sun sugar cherries, and big rainbow tomatoes. Oh and the old standard pickling cucumbers.

Potato puree: cooked potatoes, pea milk, vegan butter
Meatballs: kidney beans, tofu, smoked red pepper, flour, garlic, salt and pepper. For the sauce I used coconut milk and veggie broth, added some parsley
Brussel sprouts: lemon juice, lemon zest, bit of sugar, salt and pepper

I have no measurements, I just winged it, but wanted to share because it was DELICIOUS

With homemade Sriracha mayo, local heirloom tomatoes, and home grown greens.

Just a little harvest today from my garden here in zone 6b.

1. Take a Bite and Smile · Bakery & Café - 516 Wandsworth Rd, London SW8 3JX, United Kingdom

2. The Veg Box Cafe - 136 Marylebone Rd, London NW1 5PH, United Kingdom

3. Cream Dream – Plant-Based and Gluten Free Cafe - 46 Bedford St, London WC2E 9HA, United Kingdom

4. The Spread Eagle - 224 Homerton High St, London E9 6AS, United Kingdom

5. Borough 22 — Selfridges - 400 Oxford St, London W1A 1AB, United Kingdom

breakfast potatoes:
- yellow potato diced and soaked in water for 20 minutes
- sauteed shallot and garlic
- salt, pepper, paprika
- cook covered in cast iron skillet until soft

mushrooms + chard:
- chopped up mushrooms, chard, and onions
- saute mushrooms, onions, and stems first, add leafy parts of chard near the end

scrambled tofu:
- extra firm tofu hand squeezed to get the crumble texture
- oat milk, nutritional yeast, other seasonings to taste
- cook the tofu in a skillet til heated up, add the liquid mixture, combine and cook long enough to reduce moisture and allow tofu to absorb mixture.

enjoy!