stronghealthyconfidence:

smilingsiarra:

healwithsteel:

vegnews:

the-vegan-librarian:

vegansandra:

How about some vegan BBQ?

http://vegansandra.com/2013/05/08/vegan-bbq-special/

(via

TumbleOn)

Well, this is a dang fine-lookin’ vegan barbecue. 

shiiiiiiiiiit!

best food porn

omg

(via moonandtrees)

1:55 pm  •  10 May 2013  •  2,433 notes

veganfeast:

Mango Lime Sorbet by Yack_Attack on Flickr.

9:32 pm  •  9 May 2013  •  68 notes

veganfoody:

Raw Macro Bowl with Dragon Sauce

(via happy-healthy-and-fit)

1:13 am  •  7 May 2013  •  250 notes

Spicy Peanut Tofu Rice Salad + Twirl of Avocado

(Source: vegan-yums, via thom-yorke)

9:22 pm  •  2 May 2013  •  116 notes

garden-of-vegan:

Garden of Vegan - Breakfasts from April

(via titlefightclub)

9:14 pm  •  2 May 2013  •  2,063 notes

veganfeast:

Kale salad with apples, tempeh, toasted seeds and … shocker … avocado. by monica.shaw on Flickr.

O______O

11:09 am  •  15 April 2013  •  69 notes

vegan-yums:

Meal at Bamboo Garden, Seattle by veganbow on Flickr.

(via veganfeast)

2:49 pm  •  11 April 2013  •  659 notes

veganrecipecollection:

(via Olives for Dinner | Vegan Coconut-Chickpea Crepes with Smoky Herbed Mushrooms)

(via veganfeast)

2:24 pm  •  11 April 2013  •  155 notes

runningwithguts:

RAD: 008.

Roasted Garlic Hummus Burger with Parsley & Dill Feta Spread.

Oh. My. FUCK.

I have never made a more delicious anything in my life. This is not an exaggeration. If you never make anything else that I post, please: make this. I beg of you.

—————

Ingredients, burgers:

• 2 cups cooked chickpeas, drained
• 4 heads garlic, roasted
• 1/3 cup bread crumbs
• 1/2 tsp salt
• 1/4 tsp white pepper
• juice of 2 lemons
• 2 tbsp ground flax seeds
• ~1/4 cup olive oil

Method, burgers:

1. In a small bowl, heat the lemon juice. Add ground flax, stir, and then let sit while you work. This is going to be our “egg,” which will act to bind the burgers.
2. In a large bowl, mash chickpeas with a fork. You want them in varying states of wholeness - some should be totally mashed, some should be totally whole, but most should be in between. Texture, people.
3. Mash the garlic into your mashed chickpeas. Very technical.
4. Toss in salt, white pepper, and bread crumbs. Give it a quick stir,
5. Heat the oil in a skillet. We’re frying these babies, because that’s the only way to get the olive oil flavor. I’m pretty sure, anyway. If you add the oil directly to the burger, it’ll turn into a goopy mess. Plus, we have to heat them SOMEHOW.
6. While the oil heats, add the flax mixture to the large bowl and mix it all together with your hands.
7. Divide into four even portions and shape into patties.
8. Cook them while you prepare your spread! A couple of minutes on each side, or until they’re browned to your liking.

Ingredients, spread:

• 2 oz feta, crumbled
• 1 head garlic, roasted
• 1 cup plain Greek yogurt
• 1 tsp dried dill
• small handful Italian parsley, chopped

Method, spread:

1. In a small bowl, mash your garlic, parsley, and feta with a fork.
2. Stir in your yogurt.
3. Sprinkle in your dill, and then stir again.

Spread the spread onto your burger (genius!) and top with sliced red onion, tomato, English cucumber, and spinach.

Serves 4.

—————

I was planning on eating this with pita, but then I remembered those mini French boules that were sitting in my freezer from RAD: 001 and I decided to eat my burger like a burger.

BEST IDEA EVER, because seriously. I would eat this every. Damn. Day.

Tomorrow I’m putting a burger on top of a spinach salad for lunch, and I’m already unreasonably excited to eat it.

PS - The burger is vegan, if that matters to you. Just switch out the feta spread for something less delicious but more vegan.

(via dayyytripper)

2:06 pm  •  11 April 2013  •  269 notes

findvegan:

Maple-Thyme Roasted Carrots

10:47 pm  •  9 April 2013  •  211 notes