My morning or day might I add is never complete without green juice. Whilst the vast majority of the world is causing havoc to their adrenals dosing up on caffeine I wake my body up with live, life giving nutrients. Nothing oxygenates your blood and makes you feel so alive like green juice. It truly is the best part of my day. Yes they require some work and input to make them and I must admit I despise cleaner the juicer, but it’s well worth it for what it gives to my body. Followed by high water fruit!!! Today I have red and white dragonfruit and mangoes. 🥭🥬🥭🥬🥭
3 5512 minutes ago
It’s been so fun watching you guys make this salad (tKV ep 35 in my highlights)!! My husband @music.and.movement ran his personal best marathon today @chevronhoustonmarathon, and I basically ate as though *I* ran 26.2 miles in order to celebrate! 😂😂😂 I see this salad in my very near future!! Congrats to my amazing husband for toughing it out, not just during the race, but during a challenging training block! I attribute his success, in part, to broccoli!
6 11412 minutes ago
When your sister makes you dinner.
Sooo delicious!! Veggie burger with sautéed mushrooms and salad with tofu feta. Thanks @leeleebirdy. Amazing cook and amazing mom to my 3 nephews.
BASIL GARLIC MARINARA PASTA
Ending pasta week with a classic that is SO simple but seriously so good. Making my own marinara sauce has been SUCH A GAME CHANGER. It is SO easy and sooooo much better then any store bought jar.
Basil garlic marinara Pasta
1 lb pasta noodles of choice
2 tablespoons olive oil
1 small yellow onion, finely diced
4-5 cloves garlic, minced
1 teaspoon salt
1/2 tbsp cane sugar
1 tsp chili pepper flakes
28 ounces canned whole tomatoes
1 bunch fresh basil
1.Bring a large pot of water to a boil, generously salt the water then add pasta noodles and cook according to the directions on the package.
2.Add the olive oil, garlic and onion to a large skillet over medium heat. Cook while stirring for about 5 minutes until the onion and garlic begin to soften… be careful not to burn!
3.Add salt, sugar, chili pepper flakes, tomatoes. Stir every few minutes and begin to break down the tomatoes by mashing them with a wooden spoon. They will begin to soften as you cook.
4.Simmer for 15-20 minutes until reduced and the tomatoes are mashed down. Taste as you go and add more sugar and salt to your preference. Transfer everything carefully into a blender and blend on high for 30 seconds. You can keep slightly chunky if you would like or blend longer for a smoother sauce.
5.Return sauce back to skillet and bring to a simmer. Chop fresh basil, add to sauce then add cooked pasta noodles. To serve top it off with nutritional yeast, vegan parm or extra chili pepper flakes.
Shoutout to my Italian friend for the inspiration and guidance on this Marinara recipe 🙃 @josephbusa •
This #veganburger tastes like it had sex with a hotdog. It also 'bleeds'.
After several trips to the drawing board and back, I was able to make my first plant-based burger patty that makes the most of protein and complex carbs. The result is a chewy, juicy, and smoky patty that can be either pan-fried or grilled. It's also heavy AF. The only thing left to do now is download the recipe on paper from my memory.
Aaaaand that was just the start of an awesome weekend. Have a great Monday, guys!
🙌 On our last night in Reno, we had the BEST vegan dish from the local Indian restaurant, Thali. There’s no menu - it changes every night. Everything is vegan/vegetarian and it’s all you can eat for $16. Dessert isn’t pictured but it was a saffron coconut ice cream 😛. So happy we found this gem.
Quería compartir con vosotrxs una reflexión.
¿Por qué nos fijamos tanto en el físico?, vale que la atracción está vinculada a una parte de ese físico o esa energía o química que te puede transmitir otra persona.
Pero... ¡es tan atractivo el intelecto! o una persona íntegra que simplemente actúa como piensa, que mira más allá de sí misma y que se cuestiona cualquier razón ya marcada.
Muchas de las personas que pasean por la calle lo hacen con gestos enfadados, con caras tristes y poco receptivas.
Reflexionemos sobre la atracción, la belleza, el sentirse bien y completo con unx mismx y con nuestros actos. Esos que se ven reflejados en miradas y en rostros que pasean solos por las calles.
Cambiemos nuestros gestos empezando por dentro.
Porque la belleza es bienestar mental, alejada de envidias, egoísmo, violencia y toxicidad.
La belleza es algo más que uno mismo, es nuestro reflejo sin estar de cara a un espejo.
Cultivemos la calidad humana, la capacidad de decidir si algo es justo o injusto, los buenos principios morales, la humildad hacia los demás y la empatía.
Tu verdadero valor se medirá por la capacidad que tengas de amar, de ser compasivx y comprensivx con lxs demás, sea cual sea su idioma, su cuerpo, cultura o especie. ⠀⠀⠀⠀⠀⠀
Meat consumption has a big impact on the environment, and while as a single person it’s all too easy to think simply changing your diet won’t make a difference, we need to remember, every little helps.
🌿Vegan buffalo cauliflower sandwich using the @hotforfood recipe 🤤 SO so good. 😍🔥 Please excuse me while I stuff this in my face. 🤩
64 1311an hour ago
Looks like my two moods: being cute AF and being damn angry
42 19365 hours ago
😍 Fudgy Flourless Brownies! 📷 by @elavegan 🚨🚨Recipe: Dry ingredients:
3/4 cup coconut sugar or brown sugar (150 g)
3/4 cup ground almonds (90 g)
1/2 cup + 2 tbsp cocoa powder (60 g)
2 tbsp ground flax seeds or ground chia seeds
1 tsp baking powder
1/4 tsp baking soda
Pinch of salt
1/4 cup dairy-free chocolate chips (optional)
Two 15 oz cans chickpeas drained and rinsed (about 500 g)
1/2 cup plant-based milk (120 ml)
1/3 cup nut butter or seed butter of choice (80 g)
1/2 banana or 1/4 cup applesauce (60 g)
2 tsp vanilla extract
sweet potato frosting (optional)
Blend the chickpeas with all wet ingredients in a food processor until smooth.
Add all dry ingredients (except the chocolate chips) to the food processor and blend again until the mixture is combined.
Line a pan with parchment paper or grease it with vegan butter or coconut oil and spoon the batter into it. @elavegan baking dish measures 9"x6" (23 x 15 cm).
Bake in the oven at 355 degrees F (180 degrees C) for about 40 minutes (it can take longer or shorter, depending on your oven and the size of your baking dish) or until a toothpick comes out almost clean (can still be sticky but not wet). Test after 35 minutes with a toothpick. Don't overcook the brownies! Let them cool completely. They'll still be soft at first but firm up once cooled down. They taste best on the 2nd or 3rd day!
Share With A Friend Who Would Love This! #thevegansclub 😍
Take A Look At Our Other Pages: 🎉
Join Our Facebook Group TheVegansClub Group 😎
169 878311 hours ago
How do you like your eggs in the morning? I like mine not from a chicken pls 🐣❌ .
Found this super realistic looking recipe from @elsas_wholesomelife a while ago and had to recreate...I wouldn’t say it’s the most realistic tasting ‘egg’ replacement (I’m a big fan of scrambled tofu) but it certainly looks impressive 🍳
170g pumpkin, de-skinned (I used carrot instead)
1 tbsp nutritional yeast
2 tbsp corn flour
2 tbsp water
2 tbsp olive oil
1/4 tsp black salt
1/4 tsp black pepper
Pinch of salt
1/4 cup rice flour
1/4 cup non dairy milk
1 tbsp water
Large pinch salt
1. Place a pot of water over high heat. Bring to the boil, add the pumpkin pieces and boil until soft (fork glides through it).
2. Meanwhile make the ‘egg white’ by whisking together the ingredients in a bowl. Set aside.
3. Once the pumpkin in cooked, add to a food processor or blender with the rest of the ‘egg yolk’ ingredients. Blend until smooth. Mix should be thick but still able to run off a spoon.
4. Heat a large fry pan over medium-high heat. Once hot, add a drizzle of olive oil (1 tsp) to the pan, let oil get hot before adding 2 tbsp of the ‘egg white’ mix to the centre of the pan.
5. Place the lid on for 10 seconds. Remove lid and add 1 tbsp of yolk mix, poured into centre of the white. Return lid for another 30 seconds or until the ‘egg white’ starts to get a bit crispy on the edges.
6. Scoop egg onto serving dish. Continue steps 4 & 5 until all egg white is used up/you’ve cooked the desired amount.