teathattast:

🦊🍞

fairycosmos:

look. i don’t think my stretch marks are beautiful. i don’t think they’re tiger stripes or natural tattooos. i don’t think my acne is beautiful. i don’t think the bags under my eyes are beautiful. i just think they’re human. and i don’t think i have to be beautiful all of the time in order to be accepted and loved and sucessful. i don’t think every small detail of my outer appearence needs to be translated into prettiness.

(Source: benchandcompass)

bryandaugherty:

Morning fog

mittelpraechtig:

Hello there! I’ve illustrated this very basic plant-milk-guide for those of you out there who have trouble getting into a dairy-free lifestyle.

I’ve included some options for how to use them – obviously, you can use any of these drinks for anything you like, depending on your personal taste!

Also, I’ve kept the nutritional info to a minimum (the info’s taken from nutrition facts.org or wikipedia) since I am not an expert. However, many plant milks are furthermore fortified with Vitamin B12, D or Calcium if you have any concerns about nutrients.

I hope that this is giving a good overview of popular plant-milks and encourages you to try them and find your favorite (my personal faves are a soy-rice blend or oat-milk) :)

Instagram: @mittel.praechtig (feel free to share, but please give credit!)

#GIVEPLANTSACHANCE

Vegan onigiri with 2 fillings: chickpea “tuna” and avocado/inari 🍙 😋

For the rice 🍚 :

🍙 2.5 cups sushi rice

🍙 3 tbsp rice vinegar

🍙 1 heaping tbsp sugar

Chickpea “tuna” 🐟:

🍙 1 can chickpeas

🍙 2 tbsp vegan mayonnaise

🍙 ¼ tsp Dulse flakes or other sea vegetable flakes

Avo/inari filling 🥑:

🍙 ½ avocado

🍙 ½ package of inari

First, make the chickpea tuna: mash chickpeas with a potato masher or fork. Add mayo and sea veggie flakes, combine everything and voila, tastes better than and has a similar texture to tuna~~

Make the rice: boil almost 2x the amount of water as rice you’re using and then add the rice and cook for about 15 minutes on low heat if you’re ghetto like me or use a rice cooker if you’re not. Add rice vinegar and sugar and let stand to cool a little while you prep the rest of the ingredients/vacuum your apartment real quick.

Dice half an avocado and about half a package of inari (can purchase from Asian supermarket). Cut nori sheets into about 8 pieces.

To assemble the onigiri, scoop rice into your palm, flatten a bit, especially a part of the centre (but don’t make it too thin - trial and error haha). Place one of the two fillings in the centre and close the flattened onigiri, roll it into a ball and then (optional) shape into a triangle. Wrap the bottom of the triangle with the small piece of nori so that you have something to hold on to. Sprinkle with black sesame seeds and wasabi powder, and/or more sea veggie flakes and shiso seasoning. 😋🍙😋

alloftheveganfood:

Roasted Steak-y Mushroom Kale Salad

No Oil Greek Salad

Cauliflower Quinoa Tabouli Bowls (GF)

Spicy Thai Salad With Peanut Dressing

Tomato Quinoa Salad

Vegan Curried Seitan Salad

Vegan Kale Salad With Gluten Free Croutons

Market Bean Salad

Roasted Brussel Sprout Salad With Strawberry Vinaigrette (GF)

Super Veggie Vegan Chopped Salad With Cashew Ranch Dressing

~ Vegan sausages from scratch ~

Ingredients

2 cups white button mushrooms

1.5 cups vital wheat gluten

¼ cup nutritional yeast

Keep reading

vegan-yums:

Salted Caramel Pretzel Oatmeal Cookie Smoothie / Recipe

purplebuddhaquotes:

“If you find yourself constantly trying to prove your worth to someone, you have already forgotten your value.”

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