nude pumps on the equally stunning @tedisarah.
Leather is way sexier when it’s cruelty-free 😍
Thank you beautiful @tedisarah
for sharing this photo of your new heels! If you're not already following Tedi, please do! Tedi is a beautiful soul who shares vegan food, fashion and beauty. She recently became a failed foster mum to the most gorgeous rescue girl Pani (we are slightly obsessed with her) and they live the most beautiful life in NYC alongside their little bunnies! Definitely check them out! ✖
How cute is he with his #uglybynature
toothpaste!! So nice to hear he loves it @bernagrace_
- He loves his @ugly_by_nature
toothpaste ( and toothbrush) Super clean feeling after brushing , but the most important part—- not too minty for his little mouth! .
▶ To purchase our 8 different flavors of fluoride free, cruelty free, vegan toothpaste go to www.uglybynature.com (in our bio🔝) _
▶ FREE shipping in the USA on orders of 3 tubes or more!
▶ Review our product, tag us and use # uglybynature to be featured on our page!
▶ Retailers, distributors & dentists please email firstname.lastname@example.org
VEGAN. SAUSAGE. LASAGNA.
cheese, homemade 4 hour gravy, @beyondmeat
spicy sausage, and a @kitehillfoods
béchamel topping. 🙏 🇮🇹❤️🤤
- it’s WEDNESDAY.. my midweek carb-loading, TV show bindge-watching day... the best day of the week. 👏 Making #pasta
on a Wednesday like pnutbutter jelly time but witch cheese and carbs.. omgggg.
THIS IS MY FIRST HOMECOOKED MEAL IN MY NEW APARTMENT. Woohoo! No more leaky fridge, no more stained walls, no more fire alarm going off EVERY SINGLE TIME I turn my oven on. It’s amazing!! .
Im also walking distance to @wholefoods
- which is where I found all THREE types of #beyondsausage
in stock, so I bought 2 of each and today I’m celebrating. Homemade lasagna stuffed with layers of @kitehillfoods
Ricotta cheese, Parm bits, basil, veganaise, garlic... then more layers of spicy sausage, my sweet basil gravy, and topped with a béchamel style cheese sauce to@give
off that creammmmy dreammminess on top. GTFO. I’ll have a recipe up and running for this one as a THANK YOU to everyone who stayed with my IG account throughout an approximate month absence. It’s been rough, but I’m ready to kick ass with insane #veganrecipes
. WHOS EXCITED?! 🙋🏻♀️
Much love and cheese to everyone.
🎃 Grilled Shells & Cheese 🎃
A perfect way to use up leftovers! Tips for a wonderful grilled mac n cheese: 1. Spread a thin layer of vegan mayo on the outer sides of the bread. Sprinkle on some Trader Joe's Onion Salt and garlic powder...it'll be like ranch garlic bread 🤤2. Don't reheat the mac beforehand. You want it to heat up gradually while the sandwich is toasting and not dry out. 3. Add hot sauce 🌶️🌶️🌶️
We love to get pictures from you guys!
Miso marinade eggplant chips! Does it get any better than this?!😍😋
\\ 生菜 \\ — 使用友善在地小農土耕生菜 & 有機葵花苗。
\\ 面包丁 \\ — 用有機椰子、珊瑚藻、現採香料、有機蒜頭和冷壓初榨橄欖油，45°C 低溫風乾24小時而成。是無麩質的面包丁噢！
\\ 凱薩醬 \\ — 用喚醒過的有機腰果、含有豐富B12的BRAGG營養酵母、有機蒜頭、芥末籽、有機檸檬調整而成。
\\ 堅果帕瑪森 \\ — 用喚醒過的有機腰果、含有豐富B12的BRAGG營養酵母和有機檸檬，45°C 低溫風乾18小時，再打成帕瑪森起司粉。
// 為什麼要45°C？// 低溫風乾是為了保有食物最多的營養及酵素，我們稱這種烹調方式為「裸食」raw food。
// 為什麼要喚醒堅果？// 喚醒堅果需要花上4-8小時浸泡，再花上24-48小時45°C低溫風乾。目的是要去除存在於堅果裡的「抗營養因子」，讓人體更好消化與吸收它豐富的營養。
看似簡單的一道沙拉，裡頭可是藏著滿滿的用心，因為 Plants 堅持讓妳/你吃到最營養的食物！
Here are a few special things we’d like to share about our supercharged Raw Caesar Salad!
\\ LOCAL GREENS \\ — a mix of local, organically soil grown salad greens & organic sunflower seeds.
\\ CROUTONS \\ — our raw croutons are made with organic coconut, Irish moss, freshly picked herbs from our garden, organic garlic & last but not least, cold-pressed extra virgin olive oil. We dehydrate and not bake them at 45°C for 24 hours to create that crunch effect.
\\ CAESAR DRESSING \\ made with activated cashews, B12 rich BRAGG nutritional yeast, organic garlic, mustard seeds and organic lemon.
\\ NUT PARMESAN \\ made with activated cashews, B12 rich BRAGG nutritional yeast and organic lemon. Dehydrated at 45°C for 18 hours, then milled into powder.
// WHY 45°C ? // all of our raw dishes are made below 45°C, this is to keep the most nutrients and enzymes in the food, so you can get the most out of our delicious creations!
// WHY ACTIVATE ? // activating trees nuts is to eliminate the natural-occurring enzyme inhibitors in them, so our bodies can better digest and absorbs the nutrients. We do it by soaking the trees nuts for 4-8 hours, and then dehydrate at 45°C for 24-48 hours.
This seemingly simple dish is truly a labour of love. Come try it!
Loving how popular vegan cheese is becoming!! So many Italian restaurants have started stocking it in Melbourne, making it so easy to get a tasty pizza like this one 💕 What’s your favourite vegan brand of cheese to add to pizza? ✨ #veganvacation #melbourne
Sure, sometimes less is more. But in this case, MORE is more 🌿🌈😁 Green and more green! Here's to over-indulging on delicious, (mostly) healthy foods 🍃🌻🌳 Because sometimes, a girl is hungry 👍👧
Organic baby spinach topped with: homemade hummus (recipe below), half avocado, sunflower seeds, blueberries, grapes, kalamata olives, grilled tofu, black beans, corn and zucchini. Sprinkled with fresh cilantro, drizzled with tahini, and spiced up with red chili flakes. Included some balsamic vinaigrette 😁🍂🍁🌳👍
Hummus: in food processor, place 1 can chickpeas rinsed and drained, juice of 1/2 lemon, 1 large minced garlic clove, 1/2 teaspoon each kosher salt and black pepper, 1/4 cup olive oil or water. Pulse several times and start blending. Drizzle in additional olive oil and/or water as you're blending, to attain desired thickness. Taste for seasoning and add more salt/pepper if desired. 👍😁
#meatless #plantbased #plantbaseddiet #easyrecipes #dairyfree #salad #foodblogfeed #plantlife #kaylaitsines #thefeedfeed #buckscounty #foods4thought #momswholift #momlife #fuelyourbody #dinnerideas #lunchtime #forkyeah #wholefood #eatrealfood #healthymama #girlswholift #vegetarian #bestofvegan #veganfoodshare #healthyfood #healthyfoodshare #cleaneats
I love this time of year. The weather, the food, the gatherings. It’s all so sweet. Soaking it in one day at a time✨
churros with dulce de leche and chocolate; pulled jackfruit tamale; crispy cauliflower tacos ❤️
churros com doce de leite e chocolate; tamale recheado com carne de jaca; tacos de couve flor crocante ❤️
no bar cubano nova iorquino @cienfuegos_nyc
I could eat these for every meal. 💚🥟🌱
is close to my grandmother that we are visiting daily, so ended up there again tonight and it didn't disappoint!
Had the Mexican Lasagna and the Carrot Cake! 🤑🤑🤑
Pancakes for breakfast ❤️ I am dreaming of this now huhu love my bf’s pancakes, crepes, pastas, pizzas, hnngggg all vegan obvs hahaha ☺️💓
Starting the day off right ☀ 🍓 🌸
Roasted veg, rice, jackfruit and tofu!
🔥Spicy Tofu Salad🔥Uno de mis almuerzos favoritos de este mes, resultado de un día que decidí usar mi creatividad y agregarle un poco de mi estilo a una de las comidas del menú que me dejó mi nutrióloga @samrobertos
🌿. En la receta mi página web ↪link en mi biografía - te doy tips sobre cómo cocinar el Tofu y te cuento porque es momento de quitarle la mala fama... Es verdad que "el Tofu no sabe a nada" pero puede saber a lo que se te pegue la gana ❤
#vegan #vegano #veganfood #plantbased #tofu #bestofvegan #vegansoftheworld
shooting new content today with my wifey for our @carrotsandflowers
.. feels great to get creative together again! ❤️📸
Ham & cheese with tomato soup and The Soul Platter with mac and cheese, collard greens, and sweet potato from @trioplantbased
I am a huge (avo)cate 🥑 of snack study breaks 📚! It’s easy to remember to eat after you workout your body 🏃🏻♀️, but it’s not always obvious when you work out your mind. Thinking burns calories, so snacking makes you smarter..? Either way it makes studying more enjoyable 🤓
• Hemp Hearts
• Salt and Pepper
Lunch Days 16 and 17 Rawtober🌱Cucumber spears, romaine lettuce, sun dried tomatoes, green onions, olives, picked jalapeños and kimchi. Zoodles with spring mix greens, red onions, olives, asparagus and hemp and chia seeds. I made a salsa type dressing using sun dried tomatoes, red peppers, onion, mushrooms, a few garlic cloves and spices. Super tasty 🌱🌱🌱 #rawfood #rawtober #vegan #veganism #veganfoodshare #veganfoodie #plantbased #plantpowered #eatplants #plantlife #veganlife #veganrecipes #bestofvegan #fitness #fitnessjourney #veganfitness #phillyvegan #fitat40
Alfredo Sauce makes everything taste delicious!! Try it as a dip, over pasta, baked potatoes, vegetables, pizza, or in casseroles. It’s cheesy, velvety, and loaded with flavor! 🌱🍕🍝🥦🥔🥪 Recipe link available in the profile. #alfredo
When I made that fettuccine Alfredo the other day, there weren't any completed leftovers but I had plenty of ingredients left. Sometimes I like cold Alfredo. I think it works well as a cold salad as well as a hot dish. So I tossed leftover fettuccine with leftover Daiya Alfredo in the salad container I've been holding onto (which was magnificently storing the fettuccine in the fridge). Jazzed it up with some of my basil I grew and grape tomatoes. Served with leftover French bread. Perfect quick lunch after a workout.
A short break from endless food posts: I’ve started making my own toothpaste. The toothpaste tubes are sent to landfill 99.9% of the time (totally unofficial statistic); only a couple brands can be recycled, and to do that they need to be dropped or at specific deposits that most people don’t have access to. Every plastic toothpaste tube still is on the planet, in some form or another, and will remain for centuries. So here’s my recipe: equal parts baking soda and coconut oil with a few drops of essential oil of choice. That’s it, super easy. Also, how cute is my bamboo toothbrush in the background? I bought it at a farmers market in San Diego quite a while ago and it still is in great condition, far better than a plastic one would be. At the end of its life, it is completely compostable! Okay, more food coming tomorrow.
These Oven Baked Vegan Meatball Subs are a perfect easy family dinner for busy days, all the kids loved them! Great for parties or game-day food as well.⠀
Recipe link in profile.
DIY burger in less than 10 minutes 🙌🏼 My love for these microwave English muffins runs even deeper because they can be used as burger buns!
This burger is STACKED with a @drpraegers
Black Bean Quinoa Veggie Burger (so easy to keep in freezer & cook in a hurry), ketchup, kale, tomato 🍅, & avocado 🥑. Who wants a bite?! #sponsor #theveggiest
LOADED tofu scramble 😍😩
Tofu scrambles are honestly my fav things to make when I need a quick, easy, healthy, protein-full & super delicious breakfast or lunch! 🍳
Perfect as a sandwich filling, served w potatoes, basically great w any carb 🥖🥔 🍞
In this tofu melange:
Bell pepper 🌶
Black beans 🥫
Pico de gallo 🍅
Stuffed in a multigrain wrap w an avo 😛🥑 .
Take 1/3 block firm tofu, wrap in paper towels & put a heavy plate on top (to soak up excess moisture). Meanwhile, sautée a thinly sliced bell pepper over medium heat for ~7 mins until the peppers soften & char on the outside. Next, crumble the pressed tofu into the pan w your hands. Stir for ~2 mins until the tofu starts to brown, then add your spices. I just dump in a bunch of turmeric, garlic powder, twice as much nutritional yeast, salt & pepper, adding more to taste. Stir to infuse all the flavors, & cook for another ~3 mins. Add in the black beans, corn (I used ~1/2 cup each I had leftover from cans), 2 cups kale, pico & jalapeños (I took from a Mexican restaurant hehe), cooking until the kale has wilted & the water from the salsa evaporated.
Served over a gorgeous farmers market Hass avocado & a carbolicious wrap, this made for the perfect sunny weekend brunch 🌞💚
A parent of one of my students brought me sumac and zaatar from Lebanon and I couldn’t wait to use it.
I made roasted zaatar potatoes and used the sumac to make a creamy tahini dressing for the fattoush. 😍
Quick! Find this congee recipe in the new book and make it before Melbourne remembers that it’s actually spring. Ps. This is one of my favourite recipes from the book.
Aqui tem um bando de louco.!!
Just over a year ago since I met @spearheadrecs
BCEE at Brixton Beach in London which was such a highlight ! Super stoked that he’s finally made his way to Wellington, New Zealand and will get to see him play again and @lukelsb
Almond flour pumpkin spice cinnamon rolls 🥜🍫🥜🌟🥜🍫🥜
Yay or nay? Raw vegan carrot cake! 🍰 🥕 I made this recipe a while ago and it’s still a favorite in my kitchen! What I love about it is this it has a fluffy “baked” feel to it even though it’s completely raw. 💚. Thank you to @foodartblog
for the lovely feature!
For the cake: ( note, in the photo I doubled this batch to use with the cream cheese frosting)
1/4 cup coconut flakes
4 tbsp almond flour ( ground almonds)
90 gram dates ( flesh of, seeds removed)
50 grams shredded carrot
35 grams walnuts +20 grams roughly chopped, to add in last)
3/4 tsp cinnamon
1/2 tsp powdered ginger
1/8 tsp nutmeg
Salt - a good pinch.
Blend the coconut, almond flour, spices and dates until the dates are mixed in really well. Add carrot, and the 35 grams of walnuts and pulse until it forms a dough but don’t over process, you want to keep it chunky and “airy”. Finally mix in the extra 20 grams roughly chopped walnuts by hand for texture. Form it into the shape you want but don’t press it too hard, keeping it as in this image. OR roll them to little energy balls, covered with desiccated coconut. ( then you can press all you want 💪🏻😂).
For the creme cheese frosting:
1 tbsp +1 tsp coconut yogurt
1 tsp lemon juice
1/2 cup cashews
1/8 cup filtered water
1 tbsp +2 tsp honey, maple syrup or agave
1 tsp + 1/4 tsp vanilla essence
Pinch of salt
100 gram creamed coconut ( the actual creamed coconut, not top from can!) Method:
Blend everything but the creamed coconut in a high power blender ( vitamix type) until completely smooth. Transfer to a food processor, add the creamed coconut and blend until thick and even. Layer or top with the carrot cake mixture.
Have an amazing evening everyone! 💚😘
Panda express chow mien copycat! By @ damn_delicious
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
1. In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
2. In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
3. Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
4. Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
5. Serve immediately.
Chickpeas 'Tuna' Melt
by @ wearesovegan.
This recipe makes 2 sandwiches...
4 slices of bread
1 tin chickpeas
2 spring onions
1/2 cup sweetcorn
3 tbsp vegan mayonnaise
Pinch of salt & pepper
1 tbsp lemon juice
60g vegan cheese grated
1 tbsp vegan margarine
1. Drain and rinse the chickpeas, transfer to a mixing bowl and mash until all the chickpeas are broken down.
2. Add the spring onion, sweetcorn, vegan mayonnaise, lemon juice and salt & pepper, and combine.
3. Next, take 2 slices of bread and spread 2 tbsp of the chickpea mixture on top of each slice.
4. Add 30g of vegan cheese to each slice of bread and top with a second slice.
5. Next, spread vegan margarine on the outside of the top slice of bread.
6. Place a pan on a medium heat. Wait until the pan is hot before frying the first sandwich (margarine side down) for 5 minutes or until golden brown.
7. While the sandwich is frying, carefully spread margarine on the top slice of bread.
8. Flip the sandwich over and fry for a further 5 minutes.
9. Remove from the pan and repeat for the remaining sandwich.