ieatgrassdotcom Watch me make this on Periscope + Facebook live #FoodPornProducerShow 😎 or just search my name.
Freestyle cooking – barbecue tempeh, corn and kale three stack

Corn and peppers
2 tablespoons cooking oil
2 cups sweet white corn cut off the cob
1/2 Green bell pepper, small dice
1/2 red bell pepper, small dice
1/4 cup onion small dice
2 teaspoons garlic minced
1/4 teaspoon crushed pepper
1/2 teaspoons dried basil
Smoked salt to taste
Pepper to taste
Optional 1/2 teaspoon liquid smoke

Instructions: in a medium skillet over medium high heat, heat oil into hot and shimmering add onions sauté approximately two minutes. Add corn sauté for approximately five minutes, add bell pepper and garlic continue to sauté until bell peppers colors begin to pop.
Reduce heat to medium low season with salt, pepper and set aside.
Barbecue tempeh
3 tablespoons coconut oil
1/2 package of tempeh, filleted
1/4 cup onion,think sliced
1 teaspoon garlic, minced
1 teaspoon fresh sage, rough chop
1 cup water
2 tablespoons nutritional yeast
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons soy sauce
1/2 cup barbecue sauce

Instructions in a small skillet over medium high heat, heat oil until hot and shimmering then place, tempeh in oil cooking till brown on both sides on medium low approximately 8 to 10 minutes.
Add onions, sage, terms, water, soy sauce, nutritional yeast allow to braise for approximately 5 to 7 minutes want to liquid reduces by half.
And barbecue sauce to tempeh, combine with remaining liquid in the pan and reduce heat to medium low sauté for additional 5 to 7 minutes.

Flash sautéed kale
1 tablespoon cooking oil
1/4 cup onion, small dice
1 teaspoon garlic, minced
2 cups kale, rough chopped
1 tomato, diced
Smoked salt and pepper to taste

Instructions: in a hot skillet and oil, onions, garlic, kale sauté until kale reaches your desired consistency. Add tomatoes, salt and pepper. Total cooking time five minutes. For fluffing; corn on the bottom then tempeh been kale. Garnish with remaining barbecue sauce

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ieatgrassdotcom Hey Grass Eaters!

Spring’s finally here and we’ve found some tasty morsels tucked away that we need to get rid of and would hate for them to go to waste! Enter the iEatGrass Spring Giveaway for your chance to win great products from @Fieldroast!

Like and comment for the chance to win!

If you really want to win raise your chances by doing these quick and easy things!

1. Follow our Instagram
2. Tag 3 friends you think would like some treats.
3. Repost

Happy eating

You have until May 10th 11:59 PM EST to enter!

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ieatgrassdotcom If you're not watching Chef Ayinde's lunchtime cooking show you're missing out! Watch him work Thursday's 12pm PST!

#Repost @ayinde with @repostapp
Watch me make this on Periscope + Facebook live #FoodPornProducerShow 😎 or just search my name.
Tofu KABULI PALAU (Afghan rice pilaf)
For tofu:
1/2 pound tofu extra firm sprouted, Cut in cubes
2 tablespoons cooking oil
1/4 cup + 1/2 cup onion small dice, divided
3 cloves garlic minced
1 tablespoon fresh sage rough chop
1 tablespoon soy sauce
1 tablespoon of your favorite all-purpose seasoning
1/2 teaspoon cumin
1/4 teaspoon salt
1 cup filled water

For Rice:
2 cups instant basmati rice
3 cups filtered water
1 tablespoon cane sugar
1 teaspoon cumin
Pinch of salt

4 carat/raisin topping
2 carrots shredded
1 cup raisins
1/2 cup almonds sliced (optional)
1 tablespoon cooking oil
1/2 cup water
2 tablespoons brown sugar
Pinch of salt

Instructions: four tofu: in a skillet over medium high heat heat oil until hot and shimmering. Add tofu to boil cook until golden brown and crispy on all sides.
Add 1/4 cups onions. Sage, seasoning, soy sauce, water, sewer cover allowed to braise for approximately 10 minutes on medium low.
In a separate skillet sauté remaining onions until caramelized add garlic and last sauté until garlic is cooked but not burned remove and set-aside.
For Rice: combine water and rice along with cumin, sugar and salt. Cook until done.

For topping: in a medium skillet over medium high heat add half a tablespoon of oil and sauté carrots until tender. Sauté raisins in the remaining oil until they turn slightly brown and puff. Reserve and set aside.

By this time your tofu and rice should be done last step is to combine things.
Using the skillet you sauté the carrots and raisins in caramelize 2 tablespoons of brown sugar until it's liquid in aromatic but not burned. Add and caramelized onion and garlic mixture, and tofu.
To serve put down a layer of rice topped it with tofu top that with rice and then carrots and raisins on top of that. use some of the juice from the tofu to glaze over the dish.

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ieatgrassdotcom The most important meal!

#Repost @hella_vegan_vibes with @repostapp
Breakfast Birthday Smoothie WOOO. 2 bananas, lots of jackfruit, mango, dates, some oats, and almond milk 🏻️ The basil plant in the back was a gift from my mom and my bffff got me this cool ass smoothie cup that I thought I should show off Happy Monday #vegan #veganfoodshare #veganfood #hclf #smoothie #raw #rawvegan #healthy #weightloss #plantbased #plantstrong #fitfam #glutenfree #dairyfree #cleaneating #whatveganseat #vegansofig #crueltyfree #veganbreakfast #basil

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ieatgrassdotcom Celebrate the Earth and everything living on it! #happyearthday #earthday2016 #celebratelife 1w

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ieatgrassdotcom The Lusty Vegan: 5 Ways to Have Earth-Friendly Sex
By: Zoe Eisenberg, @zoahu, iEG sex/lifestyle

It’s earth day! Follow the five tips to have more environmentally conscious sex. Yep, that’s a thing.

Turn off the lights. I know, I know. For the voyeuristic, sex with the lights on is fun. But keeping the lights on is a waste of precious energy, so hit the switch and use your other senses to navigate. Can’t give up the good view? Candles are a sexy alternative, as is morning or mid-afternoon sex, when natural light is available.

Avoid petroleum-based lubricants. Who wants to rub old dinosaurs on their junk anyway? Choose an eco-friendly vegan lube, like Good Clean Love or Sliquid Organics, and get it on without a guilty-conscience. (Psst: organic coconut oil does the trick too…) Choose eco-friendly condoms. Just like lube can be bad for the environment, many condom companies are far from ethical. Choose a conscious condom company like Sir Richards or Glyde, which are not only made from non-harmful ingredients but also donates a percentage of profits (or condoms) to communities in need.

Shower together. Okay, this isn’t necessarily sex related, but it does involve you wet and naked, so same difference right? Shower with a buddy to use less water. Unless, of course, showering with a buddy ends in a thirty-five minute aquaponic sex session. If that’s the case, shower together and save the sexy time for when you’re squeaky clean.

Eat vegan! Okay, please don’t stink eye me. Real talk, eating a diet void of fatty animal products and high in antioxidant rich plant proteins equals lower chance for disease and better functioning body parts. You know what I mean by body parts. Vegans have better blood flow, lower chances of ED, and most of us look pretty good naked.

At the end of the day, the goal is to make love—not a huge carbon footprint. Follow these steps for earth-friendly sex all year round.

Read on the site, link in bio!

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ieatgrassdotcom Breakfast is the most important part of the day, why not make it delicious!
iEG Contributor @oneveganfatty made this pretty dish.

Strawberry Shortcake Flax "Oatmeal"


2 cups whole strawberries
3 tbsp flax meal
3/4 almond or cashew milk (or more if you want it thinner)
2 soft pitted dates
2 tsp vanilla
Dash of Himalayan pink salt
Sliced strawberries, unsweetened coconut and raw agave (optional toppings)

Blend and serve immediately or let thicken overnight in fridge.

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ieatgrassdotcom Celebrate #tacotuesday the right way!

Foodie Tuesday: Cornmeal Encrusted Oyster Mushroom Tacos
Erica Veal, iEG contributor

This taco has the perfect combination of crispiness from the fried oyster mushrooms, the coolness of the avocado crema, and the spicy/sweetness of the mango salsa.

Don’t be daunted by what seems like a lot of ingredients! Sure, it seems like a lot of elements- but all can be prepped the day before and assembled within minutes. To give the mushrooms a seafood flavor, grind nori to powder and add to the marinade.

Cornmeal Encrusted Oyster Mushroom Tacos with Mango Salsa and Avocado Crema

You Will Need: (Makes 6 tacos)

Corn Tortillas
1 T canola oil
1 can refried black beans, heated
vegan sour cream

You will also need ingredients to make the fried oyster mushrooms, and your own avocado crema and mango salsa!

For the Oyster Mushrooms:

1 c soy milk
1 T nori powder
1 t smoked paprika
1 t salt
1/2 t vegan worcestershire sauce
1/4 t freshly ground pepper
1/4 t garlic powder
1/2 lb oyster mushrooms, cleaned and pulled apart
1/4 c cornmeal
1/4 c corn flour
1/4 c unbleached all purpose flour
1 t salt
1/4 t freshly ground pepper
1/8 t. cayenne pepper
Canola oil for frying

To make Mango Salsa, combine:

1 mango, small diced
1 T red onions, fine chop
1 jalapeno, seeded and fine chop
1 garlic clove, minced
juice of 1/2 lime
1 t cilantro, chopped
salt to taste
For the Avocado Crema, place all the below ingredients, except for the last 2, into a blender. Process until smooth. Then stir in salt and chives. Place in a container, cover and refrigerate.

1 avocado, pitted flesh removed
1 1/4 c non dairy milk
2 T nutritional yeast
3 garlic cloves
1 t Dijon mustard
1 T onion powder
1/4 t chipotle powder
1/4 t freshly ground black pepper
1 jalapeno, seeded and chopped
1 T cilantro
juice of half of a lemon
salt, to taste
2 T chives, minced

Get cookin’: Read the rest of the recipe on the site, links in the bio!

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ieatgrassdotcom Chef Ayinde always makes the best breakfasts!
If you're in NY this should keep you full while you wait to vote!

#Repost @ayinde with @repostapp
I'm just gonna live off cornbread cool? Good talk. Did a health and wellness scramble with a bunch of garlic, kale tomatoes, onions and peppers. Over cheese grits. #BreakfastAllDay #Vegan

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ieatgrassdotcom Excited to crack this baby open. Congrats to @jasonwrobel now we can eat vegan food forever!!! #eaternity 2w

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ieatgrassdotcom #Repost @brusselsvegan with @repostapp
"You are responsible for your life. You can't keep blaming somebody else for your dysfunction. Life is really about moving on."

- Oprah Winfrey

Pic: throwback to a veggie bowl with homemade "cheese" sauce I made a while back. Full recipe is somewhere on @bestofvegan but I can post it in the comments if anyone is interested;)

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ieatgrassdotcom Strawberry Spinach Pecan Salad
By: Michelle Siriani, @chef_michelleann, iEG Contributor

April is National Pecan Nut Month.

Think outside the pie and grab a handful of pecans and add them to your favorite salad. Pecan Day is a rather nutty day. Its a day to celebrate and enjoy popular, tasty pecans. Toss a hand full of pecans in your diet to keep your diet meter complete with sufficient levels of minerals, vitamins, and protein. Showcase the pecan, by making this refreshing, Strawberry Pecan Spring Salad.



homemade poppy seed dressing (see below)
1 cup pecans, roasted
croutons, roasted (see below)
6 ounces baby spinach
6 ounces mixed field greens
16 ounces strawberries, quartered
Combine spinach mix, strawberries, pecans, in a large bowl. Add the the dressing and croutons and toss evenly until coated.


1/2 loaf French or Italian bread
2 tablespoons extra virgin olive oil
sea salt to taste
Preheat oven to 325 F.
Cut slices into 1/2 inch thick strips, then into 1/2 inch cubes.
In deep bowl toss bread cubes with oil and salt until each cube is covered.
Spread cubes in a single layer on a cookie sheet. Bake until crisp and evenly brown (20-25 minutes), turning often.
Creamy Poppy Seed Dressing:

1 cup vegenaise
1/4 cup sugar
2 tablespoon cider vinegar
1 teaspoon Dijon mustard
2 teaspoon poppy seed
1. In small bowl, mix all ingredients with wire whisk and season as needed.

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