FROM OUR KITCHEN TABLE

Transforming leftovers, quick Arab platter and peanut sauce obsession!

This week something really fun is happening. It's time for our very first extra BONUS recipe, which we're going to start sending every single month to anyone who is a part of our email list! If you receive our once a week newsletter you'll be getting an extra email this week with your bonus recipe. I'm not going to tell you what the recipe is this month, but I WILL tell you that you'll be using the beautiful ingredients in the top photo. Hmm... I wonder what it could be?! If you haven't subscribed to our newsletter yet you can do it in the sidebar or at the end of this post. Today however, it's time to give you our little recap of all the delicious goodies that really hit the mark this week in the hopes that the ideas inspire you for your weekly meals. Here we go!

Our favorite breakfasts

I love how colorful these overnight oats turned out. This week we had several versions, but this one had banana, strawberries, blueberries and pumpkin seeds. If you're a member of My Brownble you can find the recipe for these in our breakfast section!

This was a more traditional style of oat porridge, but I topped it with some banana, strawberries, pumpkin seeds and... wait for it... homemade almond butter with cacao! Yup, I did it! Think nutella but with almond butter. Yum!

Our favorite lunches

I simply loved these two delicious lunches I'm sharing with you today. This one had leftovers of one of our most recent videos for members (basmati rice pilaf with braised tofu and onions), but because I didn't have quite enough, I bulked it up by quickly sautéing the whole thing with some thinly sliced bell peppers and some string beans. It was so delicious! Almost like a paella of sorts. I served it with a side salad of watercress, cherry tomatoes and strawberries with some balsamic vinegar, olive oil, sea salt and pepper. By the way, the watercress + strawberry + balsamic combo is to die for!

This has become a total favorite at our house and Carlos has been calling it the deconstructed Arab platter. That name is right on the money since the flavors really transport you to this part of the world. The platter consisted of some leftover quinoa (you could use bulgur to make it even more traditional), cucumber, tomato and parsley salad with lots of lemon, some homemade hummus and roasted eggplant. For the eggplant simply thinly slice it with the skin, drizzle with olive oil, oregano, sea salt and pepper and place it under your broiler in the oven until golden.

Our favorite dinners

This delicious dish was the product of some recipe testing and simply NEEDING to make our indoor grilled corn on the cob from our youtube video last week. It's addicting! What you see next to it is the final testing of a member request you'll see very soon in our online program: seitan satay with peanut sauce! Let's face it, meat on a stick is just fun, especially if the meat is 100% vegan.

I made this baby quite a few times this week and we'll be filming it soon since it's a really healthy option for dinner without any starches but super hearty and filling. Zucchini and carrot noodles with tofu, scallions and our Thai peanut sauce.

This week's "oh so sweet" treat

We went out to dinner on Saturday night for a total vegan burger+beer+brownie splurge! This baby was a hot brownie with chocolate fudge and yes, it was as delicious as it sounds and looks!

Tell us about your favorites this week...

Did you have any veg goodies that really hit the mark? Share them below in the comments!