ANYBODY DTF!? 🤣
For real though. Animals are the most beautiful & pure souls walking this Earth. No one should be held captive against their will, forced to abide by certain rules, tested on as if they feel nothing, or slaughtered for consumption simply because that’s how it was done before. What worked then and what’s “convenient” or conventional to most, doesn’t mean it’s the best option now. It’s almost 2020 my friends. Time to switch up what we might view as the norm and look at things through another lense. No animal needs to suffer or die for us to live 🙏💚 #VeganForTheAnimals #CrueltyFree
3 284 minutes ago
Maggie's Beauty helps women to take care of themselves and their skin, feel amazing and grow in confidence. They sell cruelty-free health and beauty products. Buy some for yourself (or get that Christmas shopping done early) at the Vegan Night Mākete on Saturday, November 23.
All Morrocco Method shampoos have a balanced pH level of 4-5. Balanced shampoos also protect your hair’s natural oils (known as sebum) rather than stripping it away, as is often the case with synthetic products. Choosing the right hair care products that match your hair’s natural pH ensures the continued health of your hair’s mantle and gives your strands a healthy environment to grow strong and beautiful!
Kennt ihr das Gefühl, im Winter bei jedem bisschen Sonnenschein gleich nach Draussen rennen zu müssen? Bei mir ist es zwar immer da, das verlangen nach Sonne auf der Haut, aber im Sommer ist es schon ganz schön crazzy. Weil die Sonnenmomente eher rar sind und das Tageslicht sich nicht lange blicken lässt, MUSS ich bei jedem kleinsten Sonnenstrah nach draussen rennen. Kann sein, dass mein Körper nach Vitamin D verlangt. Durch die vegane Ernährung kann man das so wichtige Vitamin nur durch Champignons und Pfifferlinge zu sich nehmen. Daher ist es für mich unumgänglich mein Gesicht so oft es geht in die Sonne zu strecken. Vitamin D benötigen wir für gesunde Knochen, ein starkes Immunsysthem, zur regelung des Kaltiumhaushaltes und es kann sogar vor Krebs und vielen anderen Krankheiten schützen, super Sache würd ich sagen. Also: RAUS AN DIE SONNE ☀️💜
Do you know the feeling of having to run outside with every bit of sunshine during winter? I always have the demand for sun on the skin, but in winter it is quite crazzy. Because the sunny moments are rather scarce and the daylight can not be blazed for long, I have to run outside with every last shade of sunshine. Maybe my body is asking for Vitamin D. Because of my vegan diet, I can only eat this important vitamin with mushrooms and chanterelles. That’s why it is essential for me to stretch my face as often as possible in the sun. We need vitamin D for healthy bones, a strong immune system, to control the cholesterol level and can even protect against cancer and many other diseases. Great thing I would say! So then: LETS GO OUTSIDE!!! ☀️💜
Eating animals always includes abuse. Don’t let labels and marketing fool you, “humane” meat doesn’t exist ~ @veggie_kitty
When you oppose veganism you are defending the worst animal abuse on earth ~@Joey_Carbstrong
Speak up for animals the way you’d want to be spoken up for if you were in their shoes ~ @jamesaspey
4 772 hours ago
Crocchette di tofu alle verdure con curcuma..naturalmente fritto!
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✨ Alors vous êtes plus "clair de lune à Paris" ou "petit déjeuner en Californie"? ✨
Deux fragrances pour la maison :
➡️ Moonlight in Paris, rappelant le vin rouge🍷, les fraises 🍓et une conversation profonde sur les bords de la Seine.
➡️ Breakfast in Californie, souvenirs de longue nuit sur le pacifique, rosé et nature impressionnante à perte de vue.
🔹Nous travaillons uniquement avec des huiles parfumées allemandes et françaises de la plus haute qualité
🔹Les parfums d'ambiance sont fabriqués au Portugal
🔹 Particulièrement productifs
🔹L'intensité peut être ajustée en fonction du nombre de baguettes à votre goût
🔹 Le design classique-moderne, un cadeau idéal pour les femmes et les hommes
400g (2 cakes) cooked udon noodles*
1 red bell pepper, sliced into strips
1 240g block extra firm tofu, drained and sliced into strips
½ large onion, sliced into strips
1 small carrot, sliced into strips
4 cups (200g) shredded cabbage
1 tbsp neutral oil
Sesame seeds, for garnishing
Chopped spring onions, for garnishing
*Note: Feel free to use other noodles if you’d like!
2 tbsp soy sauce or liquid aminos
1 ½ tsp sriracha, adjust according to desired spice
¼ cup room temp. water
3 tbsp coconut sugar
1 tsp sesame oil
½ tbsp cornstarch
1. Heat the oven to 350F. On a lined baking tray, bake the tofu until lightly golden for around 25 mins. You can opt to pan fry the tofu in some oil if you’d like.
2. Mix all the sauce ingredients together. Make sure the cornstarch is diluted.
3. Heat a pan. Add in 1 tbsp oil. Sauté the onions until tender. Add in the bell peppers, carrots, and cabbage. Sauté until cooked, around 10 minutes.
4. Add in the tofu and cooked noodles. Pour in the sauce mixture. Sauté for another 3-4 minutes until the noodles have absorbed the sauce. Turn off heat and then garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!
10 3773 hours ago
Bonne soirée ✨ salle de bain d’une fin de journée bien chargée🌱 et une huile précieuse démaquillante parfaite avant une bonne nuit de sommeil 🌙
Have a good evening ✨ bathroom at the end of a busy day🌱 and a precious oil that will make perfect cleansers before a good night's sleep 🌙
I really enjoyed sharing lemongrass and giving everyone hand spas yesterday st @marleezkoffee with @community_connections_ . It was so great connecting with other vendors and people in the community. It always feels like a getting together with friends. When's the last time you had a get together with your friends?
I haven’t taken any new photos recently because of being busy and illness. So here’s a photo of Charlie on his first day home 🥺🥰 and some other little pics 🌸
16 33613 November, 2019
Dreaming of soft things and everything cosy 🧸🕯🧺🛁🦔
108 70210 November, 2019
Foraging 🦄🦄 (don’t eat any mushrooms u find unless u know they’re safe to eat hehe..) 🦙
11 4328 November, 2019
You can do it, you are capable, you are worthy and you are loved. 🧸
24 4797 November, 2019
GOLDFISH ! (Sabrina vibes with the black headband 🍒🐣)
89 7915 November, 2019
🤝 Support and show appreciation for your friends and loved ones. Because people who bring love and vibrance to your life, who are there for you always, are hard to come by and so very, very special/important. 💞💞💞💞 (Details of ‘La Coquette by Vittorio Reggianini’) 👼
13 4154 November, 2019
Wearing skirts and dresses no matter how cold it gets 🥶🐭
68 6773 November, 2019
🐹lusting over the lighting🐹
26 4932 November, 2019
Lilac and lavender 🐮🍬
55 6311 November, 2019
Spoooookyy (: 💗🦇
23 57031 October, 2019
I really like this mirror ☕️
37 56528 October, 2019
60 71227 October, 2019
“Tom and Jerry! ...Catch the excitement” 😸🍓
13 38226 October, 2019
Hiiii ! 🦇🐣
61 70125 October, 2019
Armed with a crystal ball and bunnies in clouds !! 🐇🔮☁️
31 53224 October, 2019
Lilac and baby pink are such blissful colours!! So in love with the lighting in my room, catches the sun so well (: 🐣🐣
38 42924 October, 2019
Looking more and more crazy as you swipe through 🎠
49 58023 October, 2019
You’re my cup of tea 🧸
14 40422 October, 2019
An old photo I found. Just imagine delightful water lilies growing from the sky!! 🤩✨✨
54 76321 October, 2019
Men’s jumpers tucked into skirts is what I’m always wearing when it’s cold ☕️☺️
33 54520 October, 2019
49 65919 October, 2019
My spirit animal Marie 🎀🍰
17 49019 October, 2019
Cute shadows and a silly little video hehe !!🍌
21 4245 hours ago
Coconut milk; my weakness, my addiction, my love in life, what I spend all my money on.. 🥥👅🤤
5 39117 October, 2019
29 53016 October, 2019
Lucky to have you 🌾💓
32 61714 October, 2019
2 minutes before the sun disappeared!! I got a cute beret from Camden market yesterday 🥺🎀🌱🌱
Ingredients:1 sugar pumpkin, 1 large russet potato, 1/2 cup flour, 1 tbl tapioca starch, 2 tsp olive oil, 1 tsp kosher salt, pepper, pinch of nutmeg, 1/2 cup vegan pesto
1️⃣Cut off pumpkin stem, slice in half, scoop out seeds & cut out fibers. Add kosher salt. Bake 400 F on parchment lined baking sheet place cut side down, bake until you can pierce skin with a sharp knife about 30 min. Let cool.
2️⃣ Peel off skin. Place pumpkin in cheese cloth/nut milk bag/fine mesh strainer. Squeeze out as much water as you can, then mash with fork on plate
3️⃣ Prick potato with a fork, bake at
400F min until a knife can pierce easily into its center 40-45 min, then peel skin with fork while still hot or you can air fry for 30 min at 400F
4️⃣On work surface put potato through a ricer (preferred method) or mash, spread riced potato out, wait 5 min till less hot, then add pumkin mash, sprinkle evenly with salt/pepper/nutmeg gently combine using hands/bench scraper.
5️⃣Next add flour, tapioca flour, & oil gently working into a dough. Fold in overlapping layers to help combine about 2-3 min. The dough will be soft. If sticky add more flour. Shape into a ball. Wrap in kitchen towel, rest 30min
6️⃣ Cut ball into 3 equal pieces. On a floured surface, gently roll one of the pieces into a long rope about 1 in thick, Make a “canal” for the pesto by pinching the top & then bottom edges to form 2 walls the length of the rope. See my story highlights for visuals 👀
7️⃣Use piping bag with a 1/4 in opening, or plastic bag with bottom corner cut, pipe pesto between dough walls
8️⃣Seal by pinching the top edge to the bottom edge, then roll back & forth to seal
9️⃣Cut into 1 inch pieces. Place on parchment lined tray, repeat with remaining dough. 🔟On stovetop, bring salted pot of water & cook gnocchi in batches over a slow boil. Gnocchi will rise to the top in 2-3 min. Use slotted spoon to retrieve
1️⃣1️⃣Using a nonstick pan on med, melt a pat of butter, cook in batches till crisp about 6-8min
36 2,0565 November, 2019
Crispy Herb Fried ‘Chicken’ Fillets with an Easy Gravy 😍🌱
Served with some mashed potatoes!
Makes 12 ‘fillets’
3 240g blocks of extra firm tofu
Spice mix + coating
½ cup all purpose flour
½ cup bread crumbs
1 tsp salt
½ tbsp dried thyme
½ tbsp dried basil
½ tbsp ground black pepper
2 tsp ground paprika
½ tbsp dried rosemary, crushed
½ tbsp garlic powder
½ cup flour
1 tbsp + 2 tsp cornstarch
1 tsp baking powder
1 tsp salt
½ cup water
1. Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels.
2. Slice each blog of tofu horizontally into ¾ to 1-inch thick slabs then into half to create 4 ‘fillets’ for each block of tofu.
3. Prepare the batter by mixing all the ingredients until smooth. In another container, prepare the spice and coating mix by mixing everything together.
4. Dip the slabs of tofu into the batter. Transfer to the spice mix and coating. Coat well and evenly. Repeat this for the rest of the slabs.
5. Heat the oil in a frying pan. Once hot, add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take out from the oil, then turn off the heat.
6. Drain excess oil by placing the tofu on a strainer or on a plate with paper towels. Enjoy with some mashed potatoes and gravy (recipe below).
Easy Vegan Gravy _ 2 cups vegetable stock or water* 1 tbsp vegan butter or olive oil 1/4 cup flour 1 tsp onion powder 1/2 tsp black pepper 2 tbsp soy sauce Salt to taste *Season well if using water
1. In a pan, heat the butter or oil. Add in the flour and mix until a paste is formed.
2. Add in the rest of the ingredients.
3. Mix well and simmer for 8-10 minutes until thick and smooth. Add salt to taste then mix well.
Recipe: Serves 2-3
1 package soy tempeh
2 tbs agave
1/2 tsp Chinese five spice powder
1/2 cup teriyaki sauce
1 tbs Chinese rice wine (Also known as Mirin)
1 tbs White vinegar
½ tsp Garlic powder
1 tbs White Miso
2 tsp Liquid smoke, you can usually find it on the aisle with the bbq sauce
2 tbs peanut or untoasted sesame oil
About 10 drops Red food coloring
Cut the tempeh into desired pieces, if you want the same as I have pictured, cut the tempeh in half lengthwise, then cut those pieces in half again. Then filet those pieces in half.
Steam the tempeh pieces for 10 minutes.
While the tempeh is steaming, mix together the rest of the ingredients minus 1 tbs of peanut oil in a dish and set aside. When tempeh is done steaming, add it to the sauce mixture.
Heat up a large skillet on medium-high heat. Once the pan is nice and hot, add leftover tablespoon of peanut oil then add tempeh and cook for 5-7 minutes, flip, then cook for another 5-7 minutes until nicely browned and crisp on each side. I love a little char on these!
🙏 "Vegan Chinese BBQ “Ribs”" vegantraveleats.com
Recipe: 1 onion diced
2-3 cloves of garlic, minced
1 tbsp vegetable oil
11 oz mushrooms, sliced (300 g)
4 tbsp white wine (optional)
1 tbsp tamari or soy sauce
3/4 cup vegetable broth or water (180 ml)
3/4 cup plant-based milk or cream (180 ml)
2 tbsp cornstarch
Spice mixture: 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, a pinch of chili flakes, sea salt & pepper to taste
1 tbsp nutritional yeast flakes (optional)
Fresh thyme leaves and/or parsley (and/or tarragon), chopped
Serve with brown rice or pasta of choice
Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.
Now add the mushrooms and fry over medium heat for about 5 mins.
Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. add nutritional yeast flakes as well but that's optional! Bring to a boil.
Add cornstarch to the plant-based milk or cream (ela used canned coconut milk, however, almond milk, oat milk/cream or soy milk/cream is fine too) and stir to dissolve.
Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.
Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice!
Teriyaki tofu balls 😍👌
Recipe (yields 2-3 servings)
~ 1 pack of firm tofu, drained well
~ 1/4 cup chopped celery
~ 1/4 cup chopped broccoli stem/jicama/water chestnut
~ 1 small carrot, chopped
~ 2.5 tablespoons starch
~ 2 teaspoons salt
~ a pinch of white pepper
~ your favorite grain & blanched broccoli
Teriyaki sauce (recipe adapted from @foodnetwork)
~ 1 teaspoon minced garlic
~ 1 teaspoon minced ginger
~ 2 tablespoons soy sauce
~ 2 tablespoons mirin
~ 1.5 tablespoons organic brown sugar/maple syrup
~ 1/4 cup hot water
(adjust sweetness/saltiness to your preference👌🏻)
✔️Mash tofu in a bowl, if it's too wet, use a paper towel to absorb moisture. Add in chopped veggies, starch, salt & white pepper to tofu & mix until well combined. Take about 1 tablespoon of the mixture & mold it into a small ball.
✔️In a heated non-stick pan, drizzle a thin layer of oil covering the pan & pan-fry tofu balls until golden brown. Drain excess oil on a paper towel, set aside.
✔️To make the teriyaki sauce, heat 1 teaspoon oil in a pan, sauté ginger & garlic until fragrant. Add in all liquid, syrup/sugar & cook until sauce starts to thicken (you can store this in a jar for later use too). Turn off the heat, toss tofu balls with the sauce. Serve warm with blanched broccoli & rice for a delicious meal.🍃
Recipe veggies in cheese sauce:
Sauté 1 small sweet onion (chopped) in a little olive oil or veggie broth until translucent, about 5 minutes. Add 1 medium russet potato (grated), 4 garlic cloves (minced), 1/2 tsp ground mustard seed powder, 1/2 tsp garlic powder, 1/2 tsp onion powder/granules, 1/4 tsp red chili flakes. Sauté another minute. Add 2/3 cup raw cashews and 1 cup vegetable broth or water. Bring to a simmer and cook until potatoes are done(about 10 minutes), adding more water or broth as needed and stirring regularly.
Transfer to blender and add 1 tbsp apple cider vinegar + 1/4 cup nutritional yeast (+ 1/2 tsp pickled horseradish optional). Blend until smooth. Salt to taste. Mix in sautéed or lightly steamed veggies of choice. (I added some leftover steamed some broccoli and sautéed bell peppers and mushrooms.)
49 1,99021 October, 2019
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