a veg life

(posted by Emily) A few weeks ago, I posted a number of recipes that looked inspiring to me on Pinterest. I made stuffed pepper for us not long after that, but it has taken a few weeks for me to try out the Curried Tempeh Wraps from Allyson Kramer . I figured wraps would be an easy, packable lunch and we were both really pleased with how they turned out! Following the recipe, I browned my tempeh in coconut oil and put it in a large mixing bowl. I added apple, shallot, and cucumber, the curry powder and mayo, and a bit of agave instead of peach preserves. The mixture reminded me of a chicken or tuna salad, and I have been storing it in a tupperware until it is time to wrap up. I made the salad on Saturday afternoon, and it has held up well in the fridge. We have some much Swiss chard in the garden, we don't know what to do with it all--this has been the perfect way to use some up! A great, filling lunch that eats cleanly and travels well. Y...

(posted by Emily) One of our favorite food experiences in Maui was stopping in to Maui Kombucha . We were totally impressed by the quality of the food, and I was inspired by the fusion bowl we tried while there. Basically, the bowl starts with quinoa on the bottom, soup in the middle, and micro greens on top. At the farmers market this weekend, I picked up some baby lettuce and veggies to roast for soup. I made a small batch of soup--cauliflower, onion, leek, and carrot, pureed with veggie broth. Roasted veggie soup is simple and easy to make (WARNING! If exact measurements are what you look for in a recipe, you may be disappointed) : roast your veggies (tossed in olive or coconut oil and S&P) at 425*, until browned. Add to a soup pot and cover with veggie stock. I let the veggies simmer in the broth for about 15-20 minutes to help the flavors meld, then puree the mixture in the Vitamix. I return the blended soup to the pot and add salt and pepper to taste. If the...