vegan_chefsteph Lunch today: Mini gnocchi | garden peas | heirloom tomato | vegan butter coconut oil sauce infused with garlic, serrano pepper, green onion and parisien bonnes herbs 2d

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vegan_chefsteph Mediterranean style salad : mixed baby greens | spicy black olives | garlic stuffed green olives | red peppers | artichoke | homemade croutons | lemon basil dressing 6d

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vegan_chefsteph Black bean burger on artisan bread with avocado spread, heirloom tomato, soy mozzarella, & spring mix with roasted sweet potato, turnip, taro root, brussel sprouts, and onion. Burger patty made by @healthyveggiechick 1w

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vegan_chefsteph My grandparents taking a selfie. #nbd #selfie #July4 1w

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vegan_chefsteph Independence. 1w

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vegan_chefsteph Dinner tonight: Ayurvedic inspired stack of cannellini beans and sweet potato. I actually wrote the recipe down as I went this time! Will post below in a bit. 2w
  •   vegan_chefsteph • 1/2 large yellow onion • 2-3 cloves garlic • thumb sized piece of ginger, minced • 1 tsp minced serrano pepper • 1 tsp mustard seeds • 1/2 tsp ajwain seeds • 1/4 tsp coriander seed crushed • 1/4 tsp roasted ground cumin • pinch of salt • 15 oz can organic cannelloni beans • 1/2 cup water • 1 tsp minced cilantro • 1 sweet potato • pinch of cayenne
    Pierce a sweet potato with fork multiple times, wrap in foil and bake on 425 for 40 minutes or until soft. Sauté onion, garlic and ginger in coconut oil. Cook until onions become opaque. Add serrano, mustard seeds, ajwain seeds, coriander seeds, and cumin and sauté on medium heat for a few minutes. Add rinsed beans and water and cook until water has evaporated so you don't have runny beans. Mix in cilantro at the end. Now grab your sweet potato out of the oven, peel, mash with fork and add a pinch of cayenne and a pinch of salt. Stack it up! 2w
  •   casch_rock Beautiful! 2w
  •   sneakerz_outkastz Yes that looks like dinner to me ! 2w
  •   poshveggies Amazing! Have to try this one! 2w
  •   vegan_chefsteph @casch_rock thank you, ma'am ;) 2w
  •   vegan_chefsteph @poshveggies thank you, please do! :) 2w
  •   vegan_chefsteph @sneakerz_outkastz ;) oooh yeah 2w
  •   eninea Lovely! 2d

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vegan_chefsteph Souped up leftover soup. So, if you'll remember I recently posted a photo of my cheesy orzo stack. This is a bowl of the leftovers turned into a soup. I sautéed down some onion and shaved carrot, elephant garlic, a can of bpa free organic lentils, left over cheesy orzo, veggie stock and fresh cilantro and fresh oregano. I love utilizing leftovers by adding fresh ingredients to them and transforming it. 3w

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vegan_chefsteph Wheatgrass Wednesday. No editing on this photo. I just took the shot outside with the flash on a white a white piece of foam board. 4w

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vegan_chefsteph Dinner tonight: @gardein chicken strips on a cheesy orzo stack. Sauce: cauliflower | veggie stock | roasted tomato | nutritional yeast | turmeric | @yellowbirdsauce | Parma garlic vegan parmesan | cilantro 4w

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vegan_chefsteph View from the top. Home-sprouted alfalfa sprouts | shaved carrot | cilantro | new mexico chili sauce | orange habanero carrot sauce @yellowbirdsauce 4w

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vegan_chefsteph Roll within a roll for lunch today. Home-sprouted alfalfa sprouts | shaved carrot | cilantro | new mexico chili sauce | orange habanero carrot sauce @yellowbirdsauce 4w

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vegan_chefsteph Okay here is the final product! I made 2 different types of vegan tamales. The masa dough is made with masa harina, coconut oil, sea salt, baking powder, veggie stock, thyme, oregano and lemon zest. Tamale 1: lentils | green chili | tomatillo | red onion | garlic --- Tamale 2: Sweet potato | toasted cumin | black beans | minced chipotle peppers | adobe pepper sauce | yellow onion | garlic --- Sauce 1: new mexico chili peppers | chili soaking liquid | agave | sea salt | cumin --- Sauce 2: avocado | yellow heirloom tomato | jalapeño | vegan cream cheese | agave 4w

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vegan_chefsteph Second batch of vegan tamales before they hit the steamer! Whew this was a lot of work, but really fun and delicious for our party. 4w

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vegan_chefsteph Mise in place for my New Mexico chili sauce for tamales. 4w

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vegan_chefsteph I am a huge fan of turmeric and add it to nearly ever dish, but never without pairing it with black pepper. Curcumin is the main component in turmeric and piperine is the main component in black pepper. The bioavailability of curcumin is increased by 2000% when paired with piperine! Turmeric is super anti-inflammatory and is loaded with antioxidants. So, since oxidative damage is a huge contributor to many diseases, nom some of this down and kick those free radicals in the ass. It also increases brain function, which is always nice. It decreases your chance of heart disease and can help prevent cancer and perhaps treat it by killing the cancer cells and reducing angiogenesis. Arthritis, depression and Alzheimer's can be helped with this magical little root as well. Yeah!!! 1mon

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vegan_chefsteph Lunch today: toasted 16 grain bread | avocado | broccoli sprouts | spinach | red and yellow bell pepper | vegan cayenne parmesan | cracked long pepper | liquid amino 1mon

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vegan_chefsteph Mini pb&j for dinner. Toasted 16 grain bread | my mema's homemade strawberry preserves | crunchy peanut butter 1mon

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