Both of these items are from The 30-Minute Vegan. The tofu has a tahini and crushed macadamia nut topping. There were some leftovers of this that I had for lunch the next day and I think it tasted even better the next day after the flavors had time to come together more.
The chard was cooked up with tons of fresh ginger (about 2 tablespoons minced). Large amounts of ginger always leaves a weird feeling on my teeth, but nevertheless this was great.
This book is great when I don't feel like spending much time in the kitchen but still want something healthy and satisfying for dinner.
I'm in my mid-twenties and currently living in San Francisco, CA. Since becoming vegan (over 3 years ago now) I have found that I love to cook; this is my food journal, what I make for myself and my loved ones (both family and friends). I welcome you!