The idea for this dish sparked after I had created my
Eggplant & Tofu Stir Fry {Hclf Oil & Gluten-Free} from my
Healthy Vegan Holiday Menu For Two {Gluten & Oil-Free} last December. When I was making the dish for my family one night, I snacked on nori sheets while waiting for it to finish. When I went to sample the dish to check if it was done, BOOM, the idea hit me. I realized the flavor of the sauce would be perfect with the nori. I tried it out, and NEEDED to do something about this.
Although I could have just reproduced the sauce from the previous recipe, miso was an ingredient I needed to use up in my fridge, and what better way to utilize it. I tweaked the sauce, cooked up some eggplant in it, and ohh myyyy you guys, I can’t wait for you to try it!
Lentil. Enchilada. Pasta.
Comfort from the pasta, with a light & fresh touch from the greens and avocado. How had I never thought of pairing these three before?! They are a trio made in heaven ;) I wanted to spice things up a bit from my usual lunches for school, and I was pleasantly surprised by how easily it was done. By simply playing around with ingredients that I usually have on hand in the kitchen, this masterpiece was born.
Afternoon snack attack? I've got you covered {and it's healthy, too!}. I wanted to put together a savory snack for once, and I think I nailed this one ;)
Not only will this satisfy your mid day slump, but it will also bring to you a plethora of nutrients in every bite! I included a whole slew of vegetables, healthy whole food fats {hemp and chia seeds} + probiotics. 
An overwhelming YES on my 
SOUP-er Bowl SUNDAE, get it, get it? 
Healthy neapolitan waffle sundaes that is vegan, gluten-free AND oil-free?! I know I know, you already knew that from the title, but I just had to repeat it to myself. Prior to going vegan or having any sort of exposure to this lifestyle, I would have never that could be done!
Have you ever photographed ice cream? OH MY GOD is what I have to say to that. I plated these Waffle Sundaes and felt like everything was suddenly PANIC mode. I had to do all that I could to beat the melt of the ice cream, luckily I had Chris with me to help to shoot these photos and some for our roundup. I think that we did a good job in the tight time, I am very happy with the photos <3 But most importantly, I was pleased by the outcome of this recipe! I appears indulgent but is made from nothing but healthy ingredients, oil-free, and allll vegan of course. The variation of textures and flavors created such a well rounded dish.
I can't wait to make these again for a Vegan Super Bowl Sunday...or as we called it,