If you haven't noticed, I keep it simple. This is because I normally wake up early and cook my meals every morning before I go to work! Find what works for you! These baked carrot fries are a must try!
Macros per container:
1. 384 total calories
2. 31g protein
3. 36g carbs
4. 15g fat
5. 19g fiber
Ingredients per container:
1. 5 oz grilled tempeh
2. 6 oz baked carrots
3. 1/2 tbsp hemp oil
4. 3 oz raw spinach
Birthday cake for the hubby.. Gluten free vegan carrot cake with cream cheese frosting 😋 This one is a family favourite for sure. Recipe below 👇
I doubled this recipe and made two cakes.. It also makes excellent cupcakes! .
2/3 cup sugar
1/3 cup olive oil
1/3 cup coconut yogurt
1 teaspoon vanilla extract
2/3 cup gluten free all-purpose flour blend (I use cuisine soliel)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1 cup finely grated carrots
For the icing:
1/4 cup Earth Balance margarine, softened
1/4 cup vegan cream cheese, softened (i used daiya)
1 1/4 cups confectioners sugar
1 teaspoon vanilla extract
1. Preheat oven to 350˚F. Line a 9 inch cake pan (or two if making two cakes) with parchment or grease well with earth balance.
2. Mix together sugar, vegetable oil, yogurt, and vanilla. Sift the dry ingredients together, then add to the wet ingredients and mix until smooth. Fold in carrots.
3. Fill the cake pan ( or 2 pans equally if making 2 cakes) and bake for 25 mins or until a toothpick comes out clean.
4.While the cake is baking, beat the earth balance and cream cheese together with an electric mixer until just combined. Continue to beat while adding the icing sugar a little at a time. Mix until smooth and creamy, then mix in the vanilla.
5. Once cake is completely cooled, pipe or spread on the cream cheese frosting.
Vegan gnocchi with a creamy tomato sauce and some mini tomatoes for dinner tonight 😍👌🏻
Haven’t had this dish for a while, so it was definitely time to make it 🙌🏻 because as you might know it’s one of my favorites 😋👌🏻 Who else loves this? 🙋🏼♀️
👉🏻 you can find the recipe on my blog - direct link in my insta-story👆🏻
Enjoy your evening, my dears! 😘
currently experiencing baked @traderjoes cauliflower gnocchi withdrawal. try it with vegan avocado pesto💯. handful of basil, 1/2 avo, extra virgin olive oil, 1 tbsp super creamy tahini, sea salt, 1 small clove garlic and cracked pepper! i bake the gnocchi at 400 for about 27 min 🙌🏽
I have been dying to make a cake like this Decadent Brownie Chocolate Nice Cream Cake for so long! 😍🤤
The combination of a chewy brownie bottom with a intense decadent nice cream toppe dof with a suitable amount of chocolate is like a dream coming true! 🍫🍦🍰 Am I right? 😏
The recipe is on my blog and the link is in my. ✨
35g of protein🌱🍔
1 beyond burger - 20g
2 slices multi grain bread - 10g
1/2 cup cooked spinach - 2.5g
1 tbsp nutritional yeas - 3g
52g C, 24g F
Around 530 Cal.
Cost: about $5
Beyond meat yummyness. Simple delicious, high in pea protein💪
They got a carrot of course🐶🐶🐶🥕 #crueltyfree #govegan #adoptdontshop
Yeah my house is messy but I have homemade shitake and oyster mushroom dumplings to cheer me up.
Filling consists of finely chopped shitake and oyster mushrooms (300g each) bunch of coriander (Inc roots), knob of ginger and three cloves of garlic. Add chilli if you like. Just fry the mushrooms, garlic and ginger in a small amount of peanut oil and stir through coriander at the end. Add a tablespoon of rice wine vinegar and soy sauce - simmer until sauce reduces. Add to wontons and fold in desired shape. .
816 minutes ago
Time to meet my other self. Here is my husband carrying the books I purchased, my water bottle, and my purse all around the city for me after spoiling me for a really really great day. Two great birthdays in row thanks to this guy and thanks to the loyal dudes and dudettes who are still around loving me. I love you all. #husbandjackpot#vegansofig#gpoy#selfie#williamsburgbridge
Kabocha Tamal Ragout for tomorrow's pop up at @blushwinebarsf
From 4-9pm along with a French Mexican Menu : Chile Bean Tortilla Bisque
- Achiote Andalouse Blue Cheese Salad - Vol Au Vent Al Pastor
- Blue Cheese Mushroom Poblano Gratin Potatoes with Guajillo Pinot Noir reduction, Rosemary Charred Carrots, Sautéed Spinach and Crispy Onions (GF) - Hibiscus Apple Gallete with Cinnamon Horchata Ice Cream and Chocolate Chile Sauce, Toasted Walnuts
EVENTO: Domingo 24 | febrero | 2019
Rodeo [ EXPLOTACIÓN AMIMAL ] en Luquillo Puerto Rico.
ATROZ | INDÍGNATE | ABERRANTE | ABUSO
La forma en que ciertos sectores maltratan los animales es un patrón de cómo se reproducen dentro de la sociedad con respecto al uso de la violencia. Sectores huasos de latifundio y patriarcales de origen colonial son los principales que promueven este tipo de actividades, que incluye a sectores políticos conservadores que lo protegen.
Básicamente, el rodeo consiste en una disputa dada al interior de un recinto llamado medialuna, cuyo máximo objetivo es detener a un novillo en una zona determinada. Para ello, un par de jinetes deben arrear al novillo en tres oportunidades consecutivas, mientras el jurado evalúa la postura de los participantes, la actitud del caballo y el lugar de los golpes, con puntuación diferenciada de acuerdo a las partes del animal.
Desde hace un tiempo, el ejercicio del rodeo es cuestionado por los múltiples daños causados a los novillos participantes en la escena y el estremecedor espectáculo que esto implica. A continuación, alguna de las razones que motivan el creciente rechazo ciudadano hacia dicha práctica.
El rodeo implica serias torturas y maltrato animal. Es quizás uno de los motivos más evidentes del rechazo. Para su realización, los novillos que participan deben soportar fuertes golpes que derivan en hematomas, fracturas, derrames internos e incluso la muerte. Los caballos, por otra parte, también sufren lesiones al ser utilizados para embestir a novillos, terneros y vacas.
Hay daño. Es innegable. Las federaciones siempre dicen que tienen reglamentos y que han ido estandarizando las formas, pero lo concreto y lo que uno ve, es que el animal sufren un gran daño. Es un novillo que pesa 200 ó 300 kilos que es impactado por un animal de 400 kilos a toda velocidad contra un muro.
Los animales sufren fracturas de costillas, muchas veces no se quieren parar por los golpes. Y lo que hacen es picanearlos.
ES ABUSO, INMORAL, ES VIOLENCIA Y LA VIOLENCIA NO ES SINÓNIMO DE EDUCACIÓN, ES UN CRIMEN.
BOICOT en contra de @carabalirainforestpark
What's your favorite type of potatoes 🥔?
Recently I finally got my hands on Japanese yams and found it to be 💯 deserving of its rep/hype. They're just the perfect balance of sweetness, creaminess and, well, potato-ness. 🤣 My husband and I are smitten. 😍
This was an unbelievable dinner. A great meeting point of comfort and wholesome. 😋🤗 I loved all the changes I made to the typical burger and sides: from the homemade whole wheat bread to the kale (instead of lettuce) to the use of tahini as dressing/condiment, to the loaded yam...I could go in, but the picture tls it all. 🤩
I wanted to make a chickpea "chick-pattie" style burger and opted for the burger recipe from @rabbitandwolves Vegan Crispy "Chicken" Caesar Sandwiches and let me tell you, they were scrumptious. Very similar to the @isachandra Chickpea Cutlet recipe from her cookbook Veganomicon, but crispier and more burger-y (honestly I love/both recipes tons and highly recommend both! Paired the burger with a Japanese yam with some leftover vegan chili and fresh oregano and oven-roasted balsamic asparagus.
Details: to make the patties, mash 1⅓ cups prepared chickpeas then combine with 1/2 cup vital wheat gluten, 1/3 cup panko or Italian breadcrumbs, 1/3 cup vegetable broth, 2 tbsp soy sauce, 1 tbsp soy sauce and 1/2 tsp each of onion powder, garlic powder, dried oregano, dried marjoram, cumin, smoked paprika, salt and pepper (note: the spices and herbs are not part of any recipe, but just what I picked based in my own taste and they were fantastic. The original recipe calls for poultry seasoning and salt). Mix all ingredients until you have a malleable dough. Divide and form into patties (I ended up with 6 medium ones), roll each pattie in breadcrumbs and bake on a greased baking sheet @ 400 F (about 200 C) for 30 minutes, flipping once halfway through. 🍔👌And for the Japanese yams, just wash and broil on high for 40-45 minutes, slice down the middle and load with whatever you 💓 desires.
Mmmmmmm eating the rainbow 😍🌈 I’m such a fan of red cabbage - it lasts forever in the fridge and it’s a delicious way to add a little extra colour 💜💜💜 plus, red cabbage is high in polyphenols and beta-carotene (antioxidants), which are thought to reduce inflammation and have anti-cancer benefits. Yes please 🙋♀️ And if that’s not enough to convince you, this pop of purple is also rich in a bunch of vitamins and minerals which our body needs to keep running in tip top shape 👊
This meal is my take on @minimalistbaker tandoori chickpea recipe. The chickpeas and dressing are so so simple, but such a winning combo 👏👏
BBQ Jackfruit! This was my first time making jackfruit from a can and not from the refrigerated section, packaged in plastic. It definitely took a little longer, but it was still quick and easy and tastes so much better! ⚡️⚡️⚡️