I'm all about big bowls🍜 with lots of sauce💦 and eating in alignment with my love for animals, my health, and the world🌏🐷💖!
It takes about 2,500 gallons of water💧 to produce 1 lb of meat. It only requires 500 for 1 lb of chickpeas and 250 for 1 lb🌾 of rice. This plate is 1/8 of the latter. Plant foods🌱 must be the future🙌!
This tasty bowl was jasmine rice🍚 + chickpeas + broccoli + cauliflower + peas🍃 + corn🌽 + ketchup🍅 + mustard + sesame seeds.. it doesn't get much easier, ethical or tastier than this👌😋💣!
Tonight I was perplexed what to cook for us and the Portobello caps have been staring me in the face the last couple days and before they go bad I had to think of something to make.
When it comes to cooking I just like to take out a bunch of ingredients and hope for the best 😬.
This dish was fucking AMAZING!! I didn’t expect it to turn out so well. .
Cheesy Soyrizo Stuffed Portobellos
Yields: 2 Servings .
▪️4 Portobello Caps, gills & stem removed
▪️1 Tbsp. Grape Seed Oil
▪️1 Shallot, minced
▪️1 Tbsp. Garlic, minced ▪️1/2 Soyrizo package
▪️1/2 C. Non-GMO Corn
▪️Enough Cilantro for the stuffing + garnish
▪️1/4 C. Vegan Cashew Cheez Sauce
▪️4 Tbsp. Panko
1. Preheat oven to 350F. Prepare a baking sheet with parchment paper & set aside.
2. Remove portobello stems and gills from the caps. Place Portobello caps on the prepared baking sheet & set aside.
3. In a hot skillet add oil with minced shallot & garlic. Add in soyrizo, corn & some cilantro and mix to combine. Cook it about 5-6 minutes, or until thoroughly warmed.
4. Remove Soyrizo mixture from skillet and transfer to a small bowl. Add in Cashew Cheez sauce & food in just to combine. Don’t over mix.
5. Spoon enough mixture into each Portobello cap to stuff them full.
6. Top with 1 Tbsp Panko on each cap. Bake for 20 minutes.
7. Remove from oven. Plate your caps & serve alongside rice or nothing at all. Top with more Cashew Cheez sauce & garnish with Cilantro. .
Annnd I'm back on that superfoods burcha breakfast obsession. I added a twist of fall by using dried apples instead of dried mango plus a dash of cinnamon. I actually really enjoyed it with the mixed frozen berries. I was satisfied all morning and had all the good feels in my tummy 🙌🏻
Other than the changes mentioned above, I used @lonijane's recipe.
🍛🍘 Indescritivelmente saboroso esse Arroz com Lentilha e o Falafel (ao fundo)! 🤤 Que ótimo que o @almanararestaurante indica no próprio cardápio as várias opções veganas deliciosas que oferece! 😋🍃
👉🏻 Arroz preparado com lentilha, finas fatias de abobrinha e cebolas fritas
👉🏻 Crocantes bolinhos à base de grão-de-bico e sementes de gergelim, regados ao molho de tahine, acompanhados de pequenos cubos de tomate, pepino, pickles, cebola e pão torrado (no lugar de pão sírio)
🔆🏝💎Inspirational Private Life Quotes for Your Health on Your levels of Mind, Body and Soul. We need physical sunshine to survive. Be outside in Nature. Enjoy every sun ray. And create your own mental sunshine on top - just focus on the good things in your life. As soon as you are grateful for them, your inner sun starts to shine. Believe in Yourself.💎🏝🔆
I'm Vegan AF!! 👏 Link in our bio to shop your Vegan apparel for men and women @theveganvibestore 🌱
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Well it looks like my time here in the Bay Area is coming to an end! I’ll have my last shift this week and will continue my nursing journey at Children’s of Orange County in SoCal! Another three months of new experiences and personal growth down. I met some great people and had some great times. NorCal, you have my heart 💕
17th October 2017: happy Veganiversary to me! A year ago today I made the best decision of my life. 🌿
Following a life slump and seeking purpose, I decided to educate myself on all topics surrounding veganism, and in doing so saw no option but to adopt a full vegan diet and lifestyle.
In making this change, those around me couldn't help but comment or pass judgement on all the things that I would have to subtract from my life. Little did they or I realise all that it would add.
Whilst this decision was made to protect the welfare of animals, it has exponentially improved my own. Over the course of this past year I have felt more purpose and direction than I ever imagined possible, and find myself healthier, happier and more full of life than ever before.
But most importantly of all, I have found a real soul-home in the vegan community. Growing up, I thought vegans were aggro hemp-wearing hippies who couldn't function in mainstream society, but all those that I've had the joy of getting to know this past year have been the most badass, compassionate human beings, and I couldn't be prouder to call them my friends, and would like to take this moment to say thank you for helping me find my way into plant life- @lemonaid_uk @thevurgerco @aliceaedy @tiffanyc_watson @soph_gordon @freya_etc @judyenadel @damienclarkson @bosh.tv @iantheasby @greencitywholefoods @oneplanetpizza @vevolution_
And shoutout to @thomashughemerson for being the first real-life vegan I ever met back in 2014 ✌🏼🌱 #plantpower
Vegan oat cookies by @mrsflury 💛
Recipe Makes 15
2 ripe bananas
2 tbsp chia seeds
2 tbsp almond butter
160 g oats
30 g dark chocolate
Mash the bananas and combine with the other ingredients. Spoon cookies onto a baking sheet, decorate with chocolate chunks and bake at 180 degrees celsius for 20 minutes. Enjoy! #veganfoodvideos
My lunch today inspired by one of brother's favorite skateboarders. This is my Vegan Vibes Bowl:
Choose a base:
Quinoa (that's what i used)
Really any grain you want
1/2 can chick peas
1/2 can black beans
A handful or two of kale
A small tomato
1/4 of an white onion
1 tbsp Lime juice
1 tbsp vegan sour cream or mayo
1 tsp sriracha
1/2 tsp ACV
Parsley or cilantro (dried or fresh)
Preheat oven to 350. Cook your base using package instructions. I did 1/2 cup white quinoa and 1 cup water. Heated to a boil, then simmered on low heat for 15 minutes.
Drain and rinse the chick peas. I used 1/2 can of chickpeas, tossed in a bowl with a drizzle of olive oil, cayenne pepper, onion powder, garlic powder, salt and pepper. Roast in oven on a baking seat on 350 for 10 minutes.
Make the pico de gallo. I small dice the tomato. Small dice the onion. Add tomato and onion to a bowl, squeeze a tbsp lime juice. Sprinkle in some parsley or fresh cilantro. Mix well.
In a pan, drizzle a tsp olive oil and heat to medium. Add a handful or two of chopped kale. Sprinkle with salt. Cook for 3-4 minutes until starting to wilt and dark green.
Grab a shallow bowl and put some quinoa in the bottom. Add the kale on top, and push it in a corner using a fork.
Drain and rinse the black beans. I used 1/2 can. In the same pan you cooked the kale in, add a small drizzle of olive oil. Cook the black beans until hot, stirring often for 5 minutes.
While the beans cook, remove the chick peas from the oven and let sit while you make the sauce.
Sauce: In a small bowl, mix 1 tbsp vegan sour cream or vegan mayo, 1 tsp sriracha, 1/2 tsp ACV (apple cider vinegar). Season with salt and pepper. Mix until pink and combined.
In the bowl, add the chick peas, beans, and pico in their own sections on top of the quinoa. Drizzle the sauce on the chick peas and black beans. Enjoy. Yum! #vegan#veganvibes#plantbased#plantbaseddiet#chickpeas#kale#kaleyeah#picodegallo#blackbeans#quinoa#bowl#bowlofplants#veganaf#veganarmy#brotherandsister#plantlife#poweredbyplants#protein#plantprotein#grainbowl
First art work I have ever purchased! Creation made my 75 yr old Laura with special needs who paints at a local art shop in my town. My heart was full buying this beautiful piece. Makes me smile every time I look at it. I gave it a special place right over one of my creations until I can frame it and give it an official home somewhere in my sanctuary. Thank you Laura you are a goddess.
We Hit ONE MILLION 🎉🎉
Amanda (@raw_manda) here! I started this account 3 years ago hoping to inspire others by sharing plant-based meals by talented creators that prove vegan food is delicious!!✨ Not only is the vegan diet beneficial for our health, but we're saving animals and our planet at the same time 🌍 I'm over the moon about the rise of veganism and want to thank you from the bottom of my heart for being here!💛