This was my dinner tonight! This is going to be a long post because it’s going to be how I made it! I call it Nammu food!
I sliced open the avocado. Put in the bowl and squashed it into a paste. Chopped up spinach, mint, cilantro, dill, water crest, and added them to the avocado. For each I did about 2 tblspns for spinach, and half a teaspoon for the rest of the green leaves. Then I chopped up a whole tomato into cubes and added it to the Avocado green leaves mixture. Then I spliced up a chunk of zucchini, added it to the rest of the mixture. Then I added vegan ranch dressing, mixed it all together.
Chopped up the onion, half a cup worth. 3 cloves of garlic I chopped off three pieces of ginger Bean sprouts 2 tblspns worth. 1/4th cup mushrooms.
I put the onion, garlic, ginger, bean sprouts, and mushrooms in the pan on low medium heat, in vegan butter. Sprinkled on top the spices, a dash of each except I did half a tablespoon of oregano. I sautéed them.
When they were done I added them to the avocado mixture, mixed it all together, laid 3 spinach wraps in a triangle on the plate, added the mixture and vegan cheese, wrapped it up, but it in the panini grill, then I cut in half, and enjoyed!
With a siding of buk choy in mushroom sauce!
I had camomile lavender tea with it!
I loved it! Completely vegan! And plant based! I’m learning how to sauté on low heat so I keep the nutrients! love and Light! Namaste!
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