Thursday, December 1, 2016

Sprouted adzuki and mung bean veggie loaf with cranberry Sriracha bbq sauce, shimenji and asparagus with lemon, and roasted root vegetables, served with a mustard greens salad with apple almond dressing. A little late but didn't have much opportunity to take pics of our Thanksgiving feast before it was devoured :) #veganthanksgiving #veganloaf #asianmushrooms #yogafood #plantpower #pbyogi

via Instagram

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