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...Meaghan Herself

Meaghan. 22 years old. I am studying social work at Appalachian State and I have a passion for cruelty-free cooking, crafting, social issues, and nature. This is my personal blog, containing anything that captures my attention or makes me think. I also make food and take pictures of it. Feel free to message me if you have questions or just wanna chat :)
My Food
Jun 27 '12
Whole grain spaghetti tossed in a sauce I made from olive oil, garlic, onion, and red peppers flakes, some roasted carrots and zucchini from our CSA, marinated baked tofu, dried italian herbs, salt, pepper, and nutritional yeast. It was so simple and flavorful! I love when the star of my dish is the vegetables and everything else compliments it. This was one of those dishes. I got a lot of really exciting produce in my CSA this week and a lot of great food ideas so stay tuned :]

Whole grain spaghetti tossed in a sauce I made from olive oil, garlic, onion, and red peppers flakes, some roasted carrots and zucchini from our CSA, marinated baked tofu, dried italian herbs, salt, pepper, and nutritional yeast. It was so simple and flavorful! I love when the star of my dish is the vegetables and everything else compliments it. This was one of those dishes.

I got a lot of really exciting produce in my CSA this week and a lot of great food ideas so stay tuned :]

24 notes Tags: vegan vegan food my food vegetables pasta healthy low fat food healthy food carrots zucchini italian food what vegans eat vegetarian tofu

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