Install this theme
jrdnkpln:

thecrumbbag:

breakfast pizza

OH GOSH YUM

jrdnkpln:

thecrumbbag:

breakfast pizza

OH GOSH YUM

vegan-yums:

Pumpkin Spice Turnovers / Recipe

nomobsessions:

chubbyvegan:

Vegan Deep-Fried Mac’n’Cheese

uhhhhhhhhh———

nomobsessions:

chubbyvegan:

Vegan Deep-Fried Mac’n’Cheese

uhhhhhhhhh———

queenfattyoftherollpalace:

prokopetz:

You were so focused on whether you COULD do it, you never stopped to ask whether you SHOULD.” - Ian Malcolm, Jurassic Park

The quote is what makes this

pandacake:

When I buy fruit and veggies, I always soak them in a 1:4 ratio of vinegar and water to help remove toxins and pesticides. I leave them soaking for up to an hour, longer with nonorganic apples. At the end of the bath, sometimes you can even see cloudy like stuff in the water from the skins and waxes, and dirt on the bottom. 

pandacake:

When I buy fruit and veggies, I always soak them in a 1:4 ratio of vinegar and water to help remove toxins and pesticides. I leave them soaking for up to an hour, longer with nonorganic apples. At the end of the bath, sometimes you can even see cloudy like stuff in the water from the skins and waxes, and dirt on the bottom. 

veganfeast:

Spinach Pasta Salad on Flickr.
Eat!

veganfeast:

Spinach Pasta Salad on Flickr.

Eat!

robotheartrecipes:

Southwestern Breakfast Hash with Baked TofuServes 4
I made this recipe for breakfast this morning. Even after making a few tweaks to the original (it called for pan-cooked tempeh instead of baked tofu), there are a couple other things I think would enhance the dish, such as the additions of garlic, chili powder, and fresh cilantro. That being said, it is still yummy as is and creates a very hearty breakfast meal.
INGREDIENTS 
8-ounces firm tofu, drained, pressed, and cut into 1-inch squares
1 teaspoon olive oil
juice of 1 lime + 4 slices for serving
2 medium red potatoes, scrubbed and cut into 1-inch pieces
2 tablespoons canola oil
1/2 teaspoon ground cumin
1 jalapeño, seeded and finely diced
3 scallions, cut into 1/4-inch slices (reserve 1 for garnish)
8-ounces cherry or grape tomatoes, halved
1 15-ounce can organic black beans, drained and rinsed
2 teaspoons nutritional yeast
1 medium avocado, coarsely chopped
kosher salt and fresh ground black pepper to taste
INSTRUCTIONS
Step One: Heat oven to 375 degrees. In a medium bowl, gently toss tofu squares with olive oil and lime juice. Place in a non-stick baking pan. Bake for 35-40 minutes, or until golden brown and crispy on the outside, turning halfway through. Remove from oven and set aside.
Step Two: Bring potatoes to a boil in a pot of salted water. Cook until knife-tender, about 5-6 minutes. Drain and set aside.
Step Three: Heat 1 tablespoon canola oil in a large pan over medium-high heat. Add cumin and cook until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally, until golden, 7-10 minutes. Add tofu and stir to coat with cumin-infused oil. Season with salt and pepper, remove mixture from pan and set aside.
Step Four: Heat remaining canola oil over medium heat. Cook jalapeño, scallions, tomatoes, beans, and yeast, stirring, until tomatoes begin to break down, about 5-6 minutes. Add potatoes and tofu and cook until heated through.
Step Five: Remove from heat and gently stir in avocado. Season with salt and pepper. Garnish with reserved scallion and serve with a slice of lime.
Source: Adapted from “Southwestern Breakfast Hash,” from Whole Living, April 2011.

robotheartrecipes:

Southwestern Breakfast Hash with Baked Tofu
Serves 4

I made this recipe for breakfast this morning. Even after making a few tweaks to the original (it called for pan-cooked tempeh instead of baked tofu), there are a couple other things I think would enhance the dish, such as the additions of garlic, chili powder, and fresh cilantro. That being said, it is still yummy as is and creates a very hearty breakfast meal.

INGREDIENTS

8-ounces firm tofu, drained, pressed, and cut into 1-inch squares

1 teaspoon olive oil

juice of 1 lime + 4 slices for serving

2 medium red potatoes, scrubbed and cut into 1-inch pieces

2 tablespoons canola oil

1/2 teaspoon ground cumin

1 jalapeño, seeded and finely diced

3 scallions, cut into 1/4-inch slices (reserve 1 for garnish)

8-ounces cherry or grape tomatoes, halved

1 15-ounce can organic black beans, drained and rinsed

2 teaspoons nutritional yeast

1 medium avocado, coarsely chopped

kosher salt and fresh ground black pepper to taste

INSTRUCTIONS

Step One: Heat oven to 375 degrees. In a medium bowl, gently toss tofu squares with olive oil and lime juice. Place in a non-stick baking pan. Bake for 35-40 minutes, or until golden brown and crispy on the outside, turning halfway through. Remove from oven and set aside.

Step Two: Bring potatoes to a boil in a pot of salted water. Cook until knife-tender, about 5-6 minutes. Drain and set aside.

Step Three: Heat 1 tablespoon canola oil in a large pan over medium-high heat. Add cumin and cook until fragrant, about 30 seconds. Add potatoes and cook, stirring occasionally, until golden, 7-10 minutes. Add tofu and stir to coat with cumin-infused oil. Season with salt and pepper, remove mixture from pan and set aside.

Step Four: Heat remaining canola oil over medium heat. Cook jalapeño, scallions, tomatoes, beans, and yeast, stirring, until tomatoes begin to break down, about 5-6 minutes. Add potatoes and tofu and cook until heated through.

Step Five: Remove from heat and gently stir in avocado. Season with salt and pepper. Garnish with reserved scallion and serve with a slice of lime.

Source: Adapted from “Southwestern Breakfast Hash,” from Whole Living, April 2011.