1 1/2 cups red cabbage
1 cup shredded carrot
3/4 cup Wildwood aioli
Handful of craisins (dried cranberry)
1 tsp coconut sugar
1 tsp lemon juice
Quick lunch in a flash!
It’s been two months since I baked and brought treats into work — not good. So, I made these “ginger nutmeg spice cupcakes” from Chef Chloe Coscarelli‘s cookbook Chloe’s Kitchen, substituting chickpeas for pumpkin because I didn’t have the latter on hand. Then I topped them off with vanilla cream cheese icing and homemade date caramel. I took them to work to share with my colleagues and they went over very well with my colleagues and even the cleaning lady. Everyone loved them!!! Did I mention that the cupcakes are vegan (and made with mostly organic ingredients)?
Admittedly, I’ve been doing a lot of eating out this summer. I need to make time so that I can make more food! Heneways, here’s another one of my vegan food finds! The Freshii restaurant chain allows you to customize your own bowls, soups and salads with fresh ingredients. It’s fast food at its best! Below are two quinoa bowls that I had.