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A digital illustration of one of my favorite meals to make at home, created for Rebecca Bradley's Illustrating the Edible class at the Maryland Institute College of Art (MICA).
Not exactly a family recipe, but one I've grown very fond of while living in Baltimore these past few years. It's easy to make, and you can rework any of the ingredients you want. You can use chicken or any other meat in place of tofu, and replace any of the veggies you want. I like to also use steamed edamame or bell peppers in this dish.
My family and I are vegan and vegetarians, which results in us making new and re-invented snacks and entrees. We decided to make our own recipe inspired by Asian entrees for fun one day, and decided to continue making it because it's delicious and healthy! This dish can be made year-round, but it is the perfect dinner for warm and hot days because of its lightness! I hope you enjoy!