Dairy-free doesn’t have to be flavor free! You’ll never taste a vanilla quite like ours, which highlights the rich complexity of the second-most expensive spice in the world by combining three distinctive varieties – Tahitian, Madagascan, Mexican – to provide balanced and full-bodied flavor from start to finish. Fantastic on its own, it will also beautifully complement nearly anything you wish to pair with it. 📸: @whitwhitmire #revolutiongelato#youcanhaveitall#mondayblues#revgelato
5 611 hour ago
💕 absolutely the best stuff for your face, cannabis oil for moisturizer and superfood kale and green tea spinach cleanser😫✨💓 #herbivore#youthofthepeople absolutely loveeee these two products 💕
I’m kinda the queen of breakfast 👸🏽💁🏽♀️ Breakfast skillets are my favorite things to make because they have everything you need for your day - protein, carbs, fats and it’s super yummy😋
They’re also super easy, you literally just toss in anything you feel like eating that day! In this bowl I had: -potatoes
-red bell pepper
-jalapeño -mexican chipotle sausage
Made some iced coffee to go with it and it was the freaking bomb👌🏽 #happymonday
Easy kale salad with just thinly sliced red onion, dried fruit and toasted nuts. I massaged
the kale for a couple of minutes with some olive oil, and then just put a drop of agave and a bit of fresh lemon juice overall before I tossed it up. So good! I have been making this salad for so long that I don’t remember who I got the original idea from. But it’s easy, delicious, nutritious, and it is also something I never would’ve eaten before I quit eating animals. I would have passed it over and chosen something else. I am learning to truly give myself nourishment. And I have learned that does not come from consuming the dead bodies of my enemies, nor from eating the dead bodies of animals.
I wish I had learned all this much sooner in my life. Trying now to do better, since I know better. 🥗
🥗 #followyourheart #progress #evolution#kalesalad #kale#herbivore #healthyvegan #veganfoodie#vegangirl #whatdoveganseat #choosecompassion #mercyforanimals #eatlikeyougiveadamn #vegansalad#nodeath
Happy (MEATLESS) Monday!
• do you know what this big thing is that I’m carrying?
• Jackfruit contains Vitamin A, Vitamin C, thiamin, riboflavin, calcium, potassium, phosphorus, iron, sodium, zinc and niacin among many other nutrients.
• Jackfruit improves digestion, controls asthma, enhances vision, helps prevent cancer, and soo much more!
• Jackfruit is the perfect meat substitution. You can make tacos, add it to pizza, put it in a smoothie.. the possibilities are endless!
+ What is your favorite way to eat jackfruit?!
p.s. if you’re in Fresno/Clovis, you must try @jackamobile
See you there, if you're there ;) On YouTube, watch:
💣Dominion (2018)-full documentary (Official)
💣Melanie Joy's "Carnism" speech 💣Gary Yourofsky's " Greatest Speech"
💣"101 Reasons to go Vegan" lecture 💣"How Not to Die" lecture by Dr. Greger
💣"Foods that Kill" lecture by Dr. Klaper
💣"30 Days, 30 Excuses" series by Earthling Ed
💣"The Land of Hope and Glory" (UK documentary)
💣"Eating You Alive" Documentary
On Netflix watch:
💣"What The Health" Documentary 💣Cowspiracy Documentary 🌱Also, go to Nutritionfacts.org🌱
🌱💣Read the following books:
How Not to Die🌱
Eat to Live🌱
The Insanity of Humanity 🌱
.. or a sheep.. or a goat? Why not drink rat, giraffe, pig or dog's milk? Ever wonder why we are the only species to drink and eat the bovine mammary secretions from another species? 🤔 .. or why many of us, as grown adults were/are still consuming non-human animals' BREASTMILK? 😳 Kinda weird ey? Check out the YouTube video "Dairy is Scary".. dairy explained in a quick 5 minutes! (Link in my bio)👍 #questioneverything#knowbetterdobetter#notyourmomnotyourmilk#dairyisscary#youtube#godairyfree
[vegan] ricotta stuffed pasta w/smoked chili braised cabbage & a leek and potato purée
Sun dried tomato ricotta|manicotti pasta|potato|leek|cabbage|onion|lemon|parsley|soy milk|olive oil|
Ricotta stuffed pasta is so f&king good and just full of flavor and creaminess that you can’t beat! I love this dish for its spice,creaminess, and saltiness 😩so good.
1 233 hours ago
Why are you vegan??? 👇👇👇 Comment below!!🍌🥑
Use #vegathenics to be featured!
Great post by @vegansfacts
Comments like this have been said more often to me by men and I think it’s the link they make between eating meat and masculinity but times have changed, we’ve got the nutritional knowledge now to understand we do not need to rely at all on animals for protein!
What makes a person stronger? Eating what is easy, what they always have, and what is advertised more by the media, or is educating yourself, making a huge beneficial change to your life, finding alternatives and saving lives the stronger person here? 💪🏻🌱
9 733 hours ago
Otra forma en que la industria del huevo se deshace de los pollitos machos debido a que se consideran "inútiles" por no poder producir ningún huevo. Muerte por asfixia. Haz la conexión.
It’s already that time of year when I have to step outside to get decent food pics 😩 (I know, food photography is not my strong point at the best of times!)
Anyway, this is Rowan’s current fave; curried butternut and lentil soup. Easy to make, simple wholesome ingredients and so nourishing. The whole family leave clean bowls when I make this for supper and it’s lovely to know that their tummies are full with the good stuff. Basic recipe follows but feel free to change it up to suit your taste!
🌱Serves 4 medium portions
• 1 butternut squash, peeled and chopped
• 1 large onion, roughly chopped
• 2 garlic cloves, crushed
• 1 ripe beef tomato or a couple of plum tomatoes
• 1/3 cup red lentils, rinsed
• 1/2 tsp turmeric powder
• 1/2 tsp ground cumin
• 1.5 pints or more of organic veg stock
• 1 tbsp cold pressed rapeseed oil or alternative
🌱 Sauté the onions gently until soft in the oil (or a little water/stock to make this oil free) add the garlic, butternut squash and spices and cook for a little longer until fragrant and veggies beginning to colour. 🌱 Add the chopped tomato, lentils and stock and bring to a gentle simmer. Cook for 15-20 mins or until everything is nice and soft. 🌱 Blitz until smooth, adding more water/stock to desired consistency.
Who’s the most delicious man 👨🏽 on the planet? 🌎 Why it’s Big Zac of course. He’s a real 🌱 beef cake, strong 💪🏽, tall and tasty. •
You can find him at @plantpowerfastfood which is an all 🌱 plant based fast food restaurant. This Long Beach location has only been opened for a couple of months and is still working on its drive through! I can’t wait for the drive through because then no one can judge me for how many burgers 🍔 I order. 😂
Today’s special order is for a 6-foot Italian Cold Cut! 😲 If you’re local, you can make a special order for this or our Turkey & Dill Havarti.
426 9,28517 August, 2019
Crispy Coconut Tofu Tenders 🧡🥥🧡marinated in a sweet chili sauce. Where my coconut lovers at?!? I made this for my fam last night, super delicious- crispy, sweet, & savory 😋 Hope you enjoy the recipe!! I’ll be taking a little IG break this week, enjoying the last bits of summer before fall craziness begins. Thanks for all the love on my pesto stuffed gnocchi. For those that are new around here, welcome👋 I hope you enjoy following along 🙃🥘 What you need: 1 block of extra firm tofu, 1/2 cup sweet chili sauce, 2 1/2 tbl tamari, 2 tsp lime juice, 1/2 cup whole wheat flour, 1 tsp salt, 1/2 tsp black pepper, 1 cup coconut milk, 1 1/2 cups panko, 1/2 cup unsweetened coconut shreds, 1 1/2 tsp smoked paprika, 1 tsp garlic
1️⃣ Slice tofu block in half, take each half & slice in 4 slabs, slice each slab in half (16 pieces) wrap, place in freezer safe container, freeze overnight. (When you Freeze/thaw tofu, the tofu texture becomes “meaty”)
2️⃣ The tofu will be yellow. No worries. Thaw to room temp, then press each slab with a kitchen towel to get out water
3️⃣ Make marinade by whisking together chili sauce, tamari, & lime juice.
4️⃣ Take half the marinade, and marinate tofu pieces at least 1/2 hr
3️⃣While tenders are marinating, set up 3 stations for breading. One bowl with flour/salt/pepper, second bowl with coconut milk/1 tbl marinade,last bowl with Panko/ coconut/paprika/garlic. Line large baking sheet with parchment paper misted with oil
5️⃣Take tofu toss into flour bowl getting all areas, dip into milk bowl shaking off excess, then into Panko bowl making sure it is completely covered, place on baking sheet. Repeat.
6️⃣Bake at 375 F for 30 min flipping half way
7️⃣I served my tofu tenders topped with the remaining marinade. 😋😋😋
110 2,68212 hours ago
🌱Yummy Tofu curry🌱 Hi friends 💚I’m still in vacation and so some reposts are coming your way until I get back. I did not bring my camera and had no time to take new photos before I left. These are some of my fave recipes that are pretty far down in my feed. Hope you’re all doing well. Lots of love.🧡
🌱Recipe:🔸Tofu: Press 1-12oz block extra firm tofu between paper towels to remove excess moisture. Cut into 3/4 inch cubes. Evenly coat tofu cubes in neutral oil and arrow root starch and pinch of salt. Toss and spread in even layer on parchment-lined baking sheet. Bake at 400F until golden (about 25 minutes), tossing halfway. 🔸Curry: Sauté 1 finely diced onion in 2 tbsp heated neutral oil until translucent. Add 1 tsp cumin seeds and sauté another minute. Add 3 minced garlic cloves, 1 inch finely grated ginger, 1 finely diced Serrano pepper and cook another minute. Mix in 1 tbsp Garam Masala, 2 tbsp paprika, 1 tsp coriander, 3/4 tsp salt, 1/2 tsp cayenne, 1/2 tsp turmeric. Cook another 30 seconds until fragrant. Add 6 tbsp tomato paste and cook another couple of minutes. Add 1-14oz can diced tomatoes (drained) and cook another 5 minutes constantly stirring. Add 1 can full-fat coconut milk, 1 tsp coconut sugar and 2 tbsp white wine vinegar. Simmer at least 30 minutes or longer until desired consistency. Mix in baked tofu and add fresh lemon juice and salt to taste.
252 9,08017 August, 2019
rainbow veggie rice paper rolls, sriracha baked tofu and some noods. CHECK THE LINK IN MY BIO FOR A RICE PAPER ROLL TUTORIAL AND RECIPE.
I have been seeing so many things pop up about climate change, which is honestly one of the scariest things to me. It is hard to know what to believe some people say we have already ruined our planet. Others say we could change it. What I do know is I can try my best to contribute less to anything that hurts the planet.
My initial reasons for going vegan had just about nothing to do with the environment. It was mostly health and then for the animals. However, it is amazing to see all the good that a vegan or plant-based diet can do for this planet. Check out @joeysplate stories she has been posting tons of valuable stuff and my lovely friend Aliza @shaktifresh recently posted a great caption about to help the planet.
Curry Puff Pastry by @woon.heng ❤️
(Recipe makes 24 puff pastry)
~ 2 packs puff pastry of your choice (Start with 1 box first if unsure of the filling volume)
~ 2 medium-large potatoes, cubed & soak in water to remove starch, drain well
~ 3/4 cup frozen mixed carrots & peas
~ 1 medium onion, 4 cloves garlic, 2 shallots, knob of ginger - all chopped
~ 1.5 tablespoons red chili paste/sambal
🍃Spices (adjust to your preference): 1/2 tablespoon cumin seed, 3 tablespoons coriander powder, 3 tablespoons curry powder (see story), 1 teaspoon turmeric powder
~ veggie stock/water
~ oil, salt to taste, melted vegan butter, pandan leaves, tie to a knot (optional)
1. In a heated non-stick pan, sauté onion until soft. Continue to cook with garlic, shallots & ginger until fragrant. Season with spices. Add in sambal, then potatoes & give it a stir. Place a knotted pandan leave, season with salt, used ~ 1 teaspoon. Add enough water to cover all the potatoes. Place lid over, turn to boil & let simmer until potatoes are fork-tender. Stir in frozen carrots & peas, remove pandan leaves & let cool. Taste test.
2. Thaw puff pastry based on package instructions. Mine came with 2 sheets of 9X9. I cut each sheet to 6 pieces & roll to a square. Place 1-2 tablespoons of potato mixture and pleat to seal into a triangle.
3. Brush each puff with melted butter & bake until golden brown. I baked mine at 425F for about 20-25 minutes. Cooking time & oven temperature varies by brand.
4. Serve warm with a cup of vegan 'teh tarik' - pull 'milk' tea. #bestofvegan
Crispy Coconut Tofu Tenders by @thevegansara 🧡
What you need: 1 block of extra firm tofu, 1/2 cup sweet chili sauce, 2 1/2 tbl tamari, 2 tsp lime juice, 1/2 cup whole wheat flour, 1 tsp salt, 1/2 tsp black pepper, 1 cup coconut milk, 1 1/2 cups panko, 1/2 cup unsweetened coconut shreds, 1 1/2 tsp smoked paprika, 1 tsp garlic
1. Slice tofu block in half, take each half & slice in 4 slabs, slice each slab in half (16 pieces) wrap, place in freezer safe container, freeze overnight. (When you Freeze/thaw tofu, the tofu texture becomes “meaty”)
2. The tofu will be yellow. No worries. Thaw to room temp, then press each slab with a kitchen towel to get out water
3. Make marinade by whisking together chili sauce, tamari, & lime juice.
4. Take half the marinade, and marinate tofu pieces at least 1/2 hr
5. While tenders are marinating, set up 3 stations for breading. One bowl with flour/salt/pepper, second bowl with coconut milk/1 tbl marinade,last bowl with Panko/ coconut/paprika/garlic. Line large baking sheet with parchment paper misted with oil
6. Take tofu toss into flour bowl getting all areas, dip into milk bowl shaking off excess, then into Panko bowl making sure it is completely covered, place on baking sheet. Repeat.
7. Bake at 375 F for 30 min flipping half way.
8. I served my tofu tenders topped with the remaining marinade. #bestofvegan
1/3 cup gluten free flour
1/2 cup almond flour
1/4 cup coconut oil
2-3 tbsp maple syrup
1/2 tsp vanilla bean extract
pinch of salt
1/2 cup coconut butter
1/4 cup coconut cream (solid cream from a can of coconut milk)
2 tbsp coconut oil
2 tbsp maple syrup
1 tsp vanilla bean extract .
1/3 cup sugar free raspberry jam .
1 cup dark chocolate
1 tbsp coconut oil .
Preheat your oven to 175C/350F. In a small bowl, combine all cookies ingredients, mix until well combined. Cover the bowl and refrigerate for 5 mins. .
Roll out the dough. Use a circle cookie cutter, cut out the cookies until you’ve used all the dough. Lay cookies on prepared baking sheets and bake for approximately 12-15 mins. Let cool completely before assembling. .
Make the cream, place all cream ingredients in a food processor and process until smooth. Place cream mixture in the fridge for 10 mins. .
Melt chocolate with coconut oil, allow to cool. .
Assemble, spread 1 tsp of raspberry jam into each cookie. Then spread a layer of the cream on one of the cookies, sandwich together jam cookie. Press together slightly. Take the cookies and dip into the melted chocolate. Put in the refrigerator until set and ready to serve. #bestofvegan