(Source: veganthinspo, via quiet-vegan)

veganpizzafuckyeah:

reblogged from amberroseburr:

Mmmm #veganpizza deliciousness @custompizza (at Custom Built Pizza)

veganpizzafuckyeah:

reblogged from amberroseburr:

Mmmm #veganpizza deliciousness @custompizza (at Custom Built Pizza)

(via baby-fish-mouth)

quiet-vegan:

In between class noms #driedfigs #figs #whatveganseat

quiet-vegan:

In between class noms #driedfigs #figs #whatveganseat

foods4me:

Vegan Carrot Burgers

ziggygnardust:

napalmwarfare:

jerryjamesstone:

http://cookingstoned.tv/blog/2014/02/food-that-magically-regrows-itself-from-kitchen-scraps/

Let’s face it, eating well is expensive… or it can be. Buying produce that is either organically (or biodynamically grown) is not cheap. But ingesting pesticide residue is anything but ideal.

Luckily, you can shave a few bucks off your grocery bill by growing a few of those staples from your diet. Best part, it is much easier than you think! You don’t need seeds or anything fancy. You can simply use kitchen scraps from your next meal. How great is that!

Everyone should honestly know this.

ba da bing

(via dumpy-cat)

vegan-yums:

Raw strawberry chocolate buttercream tart / Recipe

(via pandacake)

garden-of-vegan:

Strawberries and a sliced navel orange, sprouted grain toast topped with crunchy peanut butter, pumpkin seeds, and hemp hearts, and iced coffee with vanilla soy milk.

garden-of-vegan:

Strawberries and a sliced navel orange, sprouted grain toast topped with crunchy peanut butter, pumpkin seeds, and hemp hearts, and iced coffee with vanilla soy milk.

eatcleanlovepure asked: I think it's amazing how once you (general you) start consuming healthy foods, you really don't crave unhealthy food anymore. For example, I follow lots of health blogs, but one of them reblogged donuts, and immediately I thought, "EW donuts!!" Even though I adore them! I just don't want them anymore when I could be having strawberries instead :). I know this was pointless and not a question, but I just thought i'd share a thought with you!

essenaoneill:

I CAN RELATE SOOOO MUCH!

When people say “everything in moderation” I kind of get confused? Are you saying that we should recognize “bad” foods and only have them in little bits?! Isn’t that a tad negative, controlling and contradicting?

"This full cream full fat additive filled ice cream is "bad" so only have it a few times"

Really, everything is healthy in moderation? What about murder, rape, stealing and cheating? Are they okay in moderation. (Watch vegucated if think eating animal products isn’t murder or rape).

I believe in abundance. EVERY SINGLE NUTRIENT that the human body needs is found in fruits and Veges (crazy hey that Mother Nature provides us with that so easily, cruelty free).

SO I SAY EAT AS MUCH AS YOU WANT OF THE GOOD STUFF. Since learning about 80/10/10 (through so many bloggers, accounts, books, articles, testimonials) I learnt that we should never deprive the body of what it wants and needs: fresh produce.

Once you ditch the excessive animal protein, oils, sugars, chemicals etc YOUR BODY NO LONGER CRAVES JUNK.

It’s amazing and oh so true. I eat a rainbow of nutrients, as much as I want. It’s the most positive, self loving and Eco friendly way to live (in my own personal opinion)


^^^ this is just totally what makes sense to me. If something else makes your heart sing, body thrive and mind stable, keep doing it! But don’t hate or judge my new found joy of eating. I no longer crave junk… That’s pretty damn incredible haha xx

no-more-ramen:

*~tofu parmesan + zucchini spaghetti~*
a relatively simple, quick, and tasty vegetarian and gluten free dinner! this is a special treat i cook for my boyfriend since he’s vegetarian and i’m gluten free.
ingredients
one zucchini
one package extra firm tofu
one egg
spaghetti sauce
salt
pepper
flour (i used gluten free all purpose baking flour)
olive oil / vegetable oil
garlic powder (optional)
red pepper flakes (optional)
italian seasoning (optional)
other veggies to mix with sauce such as onions, spinach, kale, etc (optional)
a tasty cheese that crumbles well, such as goat cheese or shredded parmesan (optional)
tools
knife
cutting board
regular or julienne peeler, such as this one on amazon — it’s only $11 and it’s amazing for peeling everything quickly and easily or turning so many vegetables noodle-shaped!
pan
something to flip the tofu with / stir the pan
how to
first, open the package of tofu and drain. cut the tofu into large, thick slices. you don’t want it to fall apart! now, press the tofu. basically, this means to put paper towels under and on top of it, and then place something heavy on top of the paper towel to squeeze water out. any random book does the trick.
while the tofu is pressing, prep the zucchini. peel it into strips length-wise with the julienne peeler. this can take some practice, but i find it to be very methodical and relaxing once i know how to do it.
put the zucchini aside. crack an agg and whisk it in a bowl. place a paper towel on the counter and put a handful of whatever flour you’re using in it. now you create an assembly line: take a piece of your cut tofu, douse it in egg, and then rub flour all over it until it’s covered. 
take your tofu and place it in the pan with some oil. sprinkle them with your seasonings if you have some available from the optional list above. now heat to medium high and fry those babies! flip them after only a few minutes, whenever they turn golden brown. it’s pretty quick so just be sure to check every minute or so. once they’re crispy on both sides, put them back on the paper towel where you originally put the flour while you prepare the zucchini spaghetti.
if you’re adding any veggies to the sauce, sauté them in the oil leftover from the tofu. once those are soft, add the spaghetti sauce and the zucchini. since the zucchini is so thin, it will cook really quickly, in only a minute or two. at this point, add any of optional seasonings from the ingredient list. 
that’s it! plate your yummy food and sprinkle cheese on the “pasta” if you so desire. dazzle your foodie friends with your allergen inclusive masterpiece, and pat yourself on the back for preparing a meal on your own, you culinary superstar. gordon ramsay would be proud. well done. well done, well done, well done.

no-more-ramen:

*~tofu parmesan + zucchini spaghetti~*

a relatively simple, quick, and tasty vegetarian and gluten free dinner! this is a special treat i cook for my boyfriend since he’s vegetarian and i’m gluten free.

ingredients

  • one zucchini
  • one package extra firm tofu
  • one egg
  • spaghetti sauce
  • salt
  • pepper
  • flour (i used gluten free all purpose baking flour)
  • olive oil / vegetable oil
  • garlic powder (optional)
  • red pepper flakes (optional)
  • italian seasoning (optional)
  • other veggies to mix with sauce such as onions, spinach, kale, etc (optional)
  • a tasty cheese that crumbles well, such as goat cheese or shredded parmesan (optional)

tools

  • knife
  • cutting board
  • regular or julienne peeler, such as this one on amazon — it’s only $11 and it’s amazing for peeling everything quickly and easily or turning so many vegetables noodle-shaped!
  • pan
  • something to flip the tofu with / stir the pan

how to

  1. first, open the package of tofu and drain. cut the tofu into large, thick slices. you don’t want it to fall apart! now, press the tofu. basically, this means to put paper towels under and on top of it, and then place something heavy on top of the paper towel to squeeze water out. any random book does the trick.
  2. while the tofu is pressing, prep the zucchini. peel it into strips length-wise with the julienne peeler. this can take some practice, but i find it to be very methodical and relaxing once i know how to do it.
  3. put the zucchini aside. crack an agg and whisk it in a bowl. place a paper towel on the counter and put a handful of whatever flour you’re using in it. now you create an assembly line: take a piece of your cut tofu, douse it in egg, and then rub flour all over it until it’s covered. 
  4. take your tofu and place it in the pan with some oil. sprinkle them with your seasonings if you have some available from the optional list above. now heat to medium high and fry those babies! flip them after only a few minutes, whenever they turn golden brown. it’s pretty quick so just be sure to check every minute or so. once they’re crispy on both sides, put them back on the paper towel where you originally put the flour while you prepare the zucchini spaghetti.
  5. if you’re adding any veggies to the sauce, sauté them in the oil leftover from the tofu. once those are soft, add the spaghetti sauce and the zucchini. since the zucchini is so thin, it will cook really quickly, in only a minute or two. at this point, add any of optional seasonings from the ingredient list. 

that’s it! plate your yummy food and sprinkle cheese on the “pasta” if you so desire. dazzle your foodie friends with your allergen inclusive masterpiece, and pat yourself on the back for preparing a meal on your own, you culinary superstar. gordon ramsay would be proud. well done. well done, well done, well done.