"The same spark of life that is within you is within ALL our animal friends. The desire to live is the same within ALL of us"
❤❤❤❤❤❤❤❤❤❤ I love this quote that I saw while eating at my very 1st all vegan cafe yesterday! Had so much fun and the food was excellent! It was wonderful ordering off a menu knowing I could pick anything I wanted because each item was free of animal cruelty! 👍👏🌱✌💚
(repost: we accidentally posted the 2016 poster) Just an announcement that we are coming to the Cruelty Free Festival (on at Barangaroo tomorrow!) @crueltyfreefestival // and are having a stall of all our favourite goodies! It'll be a great day with loads of awesome brands, food and so many people! 🌟 We hope we'll see you there!
LOADED STUFFED ZUCCHINI RECIPE! 🍽🥒
4 medium zucchini
1 tablespoon extra virgin olive oil
1 red onion , diced
1 red bell pepper , diced
1 clove garlic , minced
1/2 teaspoon ground cumin
1/2 teaspoon fine sea salt
1/4 teaspoon chili powder
1.5 cups black beans , cooked (or a 15 oz. can, drained)
fresh cilantro (for garnish)
Tahini "Cheese" Sauce
1/4 cup raw tahini
1/4 cup water
4 teaspoons lemon juice
1/2 teaspoon apple cider vinegar
1 tablespoon nutritional yeast
1/4 teaspoon fine sea salt
1/4 teaspoon turmeric (mostly for color)
1/4 teaspoon chili powder
INSTRUCTIONS: Preheat the oven to 350ºF. Slice the top and bottom knobs off of each zucchini squash, then slice them in half lengthwise. Use a spoon to scoop out the center seeds of each squash, creating a crevice that will hold the black bean filling. Arrange the squash halves, cut-side-up, on a large baking sheet and bake them at 350ºF until very tender, about 20 minutes.
While the squash is baking, heat the olive oil in a large skillet over medium-high heat and saute the onion and pepper until they start to soften, about 5 minutes. Add in the garlic and saute another minute.
Add in the black beans, cumin, salt, and chili powder, and stir until everything is heated through. Turn off the heat and let the vegetables sit in the warm pan until the zucchini is done cooking.
To prepare the "cheese" sauce, stir together all of the ingredients in a bowl until smooth and creamy. Adjust any seasoning to taste. (Keep in mind that it will be slightly salty and tangy, but will be diluted in flavor when drizzled over all those vegetables.)
To assemble, remove the zucchini from the oven and fill each half with plenty of the hot black bean mixture. Top with a generous drizzle of tahini sauce and garnish with fresh cilantro. Serve warm.
Doesn't this vegan scrambled egg wrap from @rawpublic_ look amazing!? Using our @followyourheart vegan egg, this is a dish that's perfect for breakfast with veggies or lunch in a wrap. 🙌🏼 We have many different dairy and egg replacers in store, head over to our website to see our full range!
We absolutely couldn't agree more 👍 In this day and age, we no longer need to harm or consume the vast amounts of animal meat and products we do. #veganize yo' life, even if just a little 🌱 Trust us, your body and the planet will be eternally grateful 🙏 #govegan#plantbased