CHANGE THE WORLD, one life at a time.

Going vegan (plant-based), can not only benefit your health, but the future of the planet, the animals and HUMANS! Hopefully you leave my blog with some more added knowledge or insite. If you left my blog with just the slightest amount of inspiration, or a whole lot, please follow and share. From my heart, to yours, namaste. ♥

[simply-vego]

There is no fundamental difference between man and animals in their ability to feel pleasure and pain, happiness, and misery.

Charles Darwin

[simply-vego]

The only animals I eat are crackers.

Anonymous 

[simply-vego]

Making your own milk is easy, nutritious, delicious and best yet it leaves the cows out of it! A must try weather your Vegan or not!

[simply-vego]

Go check her out! I used to love pho! But, then I went VEGAN. Recently found this recipe and just had to share with you guys!!

[simply-vego]

Made some smoothie bowls for me and my husband. They were just too beautiful not to share! Go VEGAN and save an animal life today!

[everydaymary]

For once I had a free Saturday and actually woke up early enough and actually made myself go to the farmers market. And oh boy, even though it’s only April and I live very up north-SO many delicious produce was available!! I mean-look at all this green! And most of it is local and I’ve been enjoying making food out of all fresh ingredients again and this is just so dream worthy 😍😍😍

[floralwaterwitch]

Fresh picked kale from my nonnas garden to be steamed with garlic for today’s lunch 🙊🍃👌🏼

[vegandreams]

🌱🍙

[fitandhealthys]

INSTAGRAM: @fitandhealthys

[healthiestvegetarian]

Crustless spaghetti squash and Tomato pie:

Recipe: -1 large tomato (2 small) - 1 half of a spaghetti squash - handful of spinach - miso paste (for taste) - thyme, rosemary and oregano - (vegan cheese or nutritional yeast)

You start of by cutting your spaghetti squash in half, and if you like you can drizzle it with olive oil for crispness, but you can also just add a sprinkle of salt and season with rosemary. Bake it in the oven for 50 - 60 min face down, on 200c.

While the squash is in the oven, start preparing the other ingredients. Slice the tomato in thin slices, and wash the spinach thoroughly. Take the squash out when you easily can scrape the “insides” out. Add the squash to a pan, and add the spinach and miso. When the spinach is cooked and everything is incorporated put the mixture in a form. Place the thinly sliced tomato on top and sprinkle with a little thyme. If you like you can top it with a sprinkle of vegan cheese, but it goes well without it too. Bake it in the oven for about 15 min 200c, or until the tomatoes look done. Take it out and sprinkle with a little oregano to finish it of, or nutritional yeast for a cheesy flavor. 🌿 Enjoy 😋 For a little twist, you can put the squash mixture back in the skin and bake it there instead of in the form.

[tealiteful-deactivated20190307]

kale avocado tacos at Leahi Health in Hawaii

[anniesveggielife]

Quick orange sweet n sour tofu and veg stir fry! Broccoli, zucchini, tofu, store bought orange sauce and a bit of garlic chili paste 👌🏼 high protein, low fat, flavor explosión 

[mooneyeart]

The Ultimate Vegan Texmex Burger

Ingredients:

For the burger:

pickled jalapenos

chili tortilla chips

1 tomato

Slices of vegan cheddar cheese 

3 Burger buns of your choice

2 small red onions

2 tbsp corn

1 garlic clove 

½ tbsp garlic powder

1 tsp paprika powder

½ tsp cayenne pepper

½ tsp salt

1 can black beans

1 tbsp vegetable oil for frying

2 tbsp flour

1 cup of kale

½ lime

For the potato fries:

1 Medium sized sweet potato

2 medium sized regular potatoes

2 tbsp olive oil

1 tbsp paprika powder

For the avocado mayo:

2 tbsp vegan mayo

½ avocado

½ lime

Directions:

Drain the beans and rinse well. Then either with a food processor or some other mashing tool, mash the beans until it forms a paste. Add all of the seasonings, the flour, corn, minced garlic and 1 minced red onion into the bowl then mix well. For the bean mixture into patties (about 3 medium sized patties), then freeze for 30 minutes.

Cut potatoes and combine with the oil and the seasoning and place on a oven rack with parchment paper. Bake for 30-40 minutes

To make the Mayo combine Mayo with avocado and lime juice in a food processor and pulse until smooth. Transfer to a small bowl. 

Massage the kale with the juice of half a lime and set aside. Cute second red onion and fry in a small pan with some brown sugar until the onions become loose and caramelized. 

After the patties have freezed for a while heat a pan with some oil and fry them on each side until they’ve turned brown and crispy. Once both sides have cooked flip them one more time and lay your cheddar cheese on top and cook until cheese has melted. 

Once the patties have cooked it’s time to assemble. Spread some avocado mayo onto the bun then place your patty on top. Add the caramelized onion, kale, tomato slices, jalapenos and tortilla chips. Serve with your sweet potato fries and enjoy your amazing meal!

[simply-vego]

Trying this recipe TONIGHT! Looked good and gave me the inspiration when I realized I had just about every ingredient in my kitchen. Completely VEGAN, and completely wholesome. I’m substituting the spaghetti for the SIMPLY NATURE ORGANIC Linguine because I love it when I’m making a pasta dish like this. Plus, its 100% organic durum wheat! Find the full article and recipe on:

 https://minimalistbaker.com/vegan-roasted-red-pepper-pasta-gf/

10-ingredient roasted red pepper pasta with a creamy, savory-sweet red pepper sauce and fresh parsley. Light, healthy, and simple, yet incredibly satisfying.

Ingredients

2 red bell peppers (~119 g each)

2-3 Tbsp (30-45 ml) olive oil

2 shallots, finely chopped (~1/4 cup or 40 g)

4 cloves garlic, finely chopped (2 Tbsp or 12 g)

Sea salt and ground black pepper to taste

1 1/2 cups (360 ml) Unsweetened Original Almond Breeze Almond Milk

2 Tbsp (6 g) nutritional yeast

1 1/2 Tbsp (10 g) cornstarch or arrowroot powder (or other thickener of choice)

optional: Pinch red pepper flake (for heat)

12 ounces (340 g) gluten-free linguini or spaghetti noodles (or other noodle of choice)

[life-is-motivation]

Awsome body crontrol

[simply-vego]

https://www.hercampus.com/school/auburn/vegan-journey

[simply-vego]

VEGAN Cream of Potato & Broccoli Soup! So Easy and Yummy!