a veg life

(posted by Emily) Another Sunday, another day of meal prep! We decided on Swiss chard wraps again this week, but wanted to try a new filling. I put together a quick quinoa salad, which could probably be served on its own. Easy to put together, easy to pack! Mediterranean Quinoa Salad Prep time: 15 minutes Salad base : 1 1/2 cup quinoa (measured when uncooked), cooked 1 cup cucumber, diced 1 medium tomato, chopped (or more if you like tomato!) 1 medium red bell pepper, chopped 1/4 cup red onion, chopped 5-6 fresh basil leaves, shredded and diced Dressing : 4 tbs olive oil (1/4 cup) 6 tbs apple cider vinegar or red wine vinegar 1/4 tsp cumin 1/4 tsp organo 3 cloves garlic, minced salt and pepper to taste Prep the salad ingredients and add them to a large bowl. Shake dressing ingredients to combine, and then drizzle over the quinoa mixture. Stir and mix well, then refrigerate for at least 20 minutes to allow the flavors to meld. Serve in Swiss chard or...

A few recent favorites A new goal for our blog is to try and share something with you everyday during the week--whether it be a recipe we love, a food prep tip, a restaurant review, or a quick photo or two, we're doing our best to bring more vegan food into your life!  Today's post is bringing you some of the recipes popping up in our house lately!  source On Sunday, I made a batch of spaghetti squash with creamy roasted red pepper sauce . The only adaptation I made to the recipe was roasting 6 tomatoes to use in place of the canned tomatoes called for in the original. I also prefer to cook spaghetti squash upside down in a casserole dish, with some veggie broth covering the bottom inch or so, like this .  It has kept really well in the fridge, and has made for some great lunches at school this week! Over the summer, I received a ton of great recipes at my bridal shower. Attendees were asked to bring a favorite recipe that could easily be modified for...