Summer Food Break

Though my summer has been quite the whirlwind since it began, I have been laying low this past week. I have been laying low preparing for some oncoming whirlwinds to be clear! Below a collection of eats, mostly made by me celebrating the gorgeous fruits and vegetables of the Earth.

On a protein-y day, these yummy chickpea omelets. Perfect to use up a lot of produce!

Of course that very favorite marinade of mine.

A quick stop at Van Leewuen after Brooklyn errands and before the torrential downpours that got me on the way home. It’s their mini sundae with chocolate chip cookie dough ice cream, hot fudge, and toasted walnuts. So good. They were unfortunately out of coconut whip.

A dreamy color–a melty vanilla inside swirls of hot fudge. Their vegan hot fudge is very yummy.

This post has a bunch of different veggie burgers I’ve made recently. To start here are the last of the beet burgers I made. I always make a bunch to put some in the freezer. This particular dinner, I roasted up some potatoes French fry style.

Ah, roasted Brussels. Simple deliciousness

A batch of lentil burgers blended up.

Some summer rolls to welcome summer. These are from A8 Pan Asian Vegan Cuisine. Too much lettuce in these though…

And their mango and sticky rice.

Lunch special from Jai Dee restaurant. Really yummy Pad See Ew

Back to my food. I need some pickles for all my veggie burgers. They’re so easy to make I plan to always have a big stock. And, again, they are a great way to use up produce.

The gorgeous All-American Burger, a recipe from Forks Over Knives magazine. I recently stole this plate from my parents. I thought it’d look good under my veggie burgers.

Another Forks Over Knives recipe, the Good Morning Bangkok Salad. It’s so damn satisfying.

Watermelon of course… with mint. Mmmmmm