Olivia Cross
More ideas from Olivia
These Bank-Mi bowls with sticky tofu are a take on the traditional Vietnamese sandwich-with a twists! They're healthy, vegan, and gluten-free!

The combo of 2 tbsp hoisin to 1 soy sauce is perfect. Mixed this up by sautéing fresh garlic and ginger w matchstick carrots, sautéing shrimp, mixing in sauce, then serving over rice noodles.

These stuffed vegan cabbage rolls are made with tender leaves of steamed cabbage wrapped around a savory, smoky mixture of quinoa and lentils, baked up in tomato sauce until piping hot.

Quinoa & Lentil Stuffed Vegan Cabbage Rolls - These stuffed vegan cabbage rolls are made with tender leaves of steamed cabbage wrapped around a savory, smoky mixture of quinoa and lentils, baked up in tomato sauce until piping hot.

Vegan Potato Cakes stuffed with Mushrooms - Delicious way to use leftover mashed potatoes. Made Just Right. Plant Based. Earth Balance.

Vegan Potato Cakes stuffed with Mushrooms - Delicious way to use leftover mashed potatoes. Perfect for summer, fall or winder lunch, use different herbs to change the flavour — Imagelicious (Vegan Casserole Potato)

Lemon Poppy Seed Pancakes /explore/healthy/ /search/?q=%23breakfast&rs=hashtag /explore/recipes/

This recipe for Lemon Poppy Seed Pancakes has been tantalizing me all week. I adapted it from the Joy of Cooking. So many lemon recipes suffer from the wimp fac