Eat your fruit not your friends

16 // Vancouver Island // Vegan🌱

[danaziz]

Have u ever met the human version of a headache

[ahopefulbitch]

k if ur vegan that’s great I was too for a while I understand and totally get it but if you talk shit on someone who decides to eat meat and dairy then I have little respect for you because telling someone what they should eat is like telling them what religion they should be and you should respect their choices just as most people respect yours.

[necessaryveganism]

If someone’s religion involved abusing and murdering human children, would you not try to stop them? Or would you “respect their choice”? You are killing and eating children. Them being a different animal species than you does not magically make it okay.

[tofu-devourer-blog]

^^^^ preach

[vegan-lavellan-deactivated20210]

Yeahhhh we are under no obligation to respect someone’s choice if that choice infringes on the rights and life of a living being. So um, nah.

[vanislevegan-blog]

I could seriously go for this right about now😍😋 {bananas, spinach, coconut water and vanilla drops, topped with kiwi, berries, coconut and a flower}🌺💚 ☺️ #vegan #smoothiebowl #gofruityourself #carbthefuckup #plantbased #fruit

[veryhappyvegan]

people making fun of me for being vegan is so ridiculous bc i am literally so proud of that? like lmao yes, pls do make fun of the best choice i ever made and my greatest source of purpose. i guarantee it’s funnier to me than it is to you.

[delilahs-heart]

this is why people hate vegans

[veryhappyvegan]

you’re right. people literally hate me for being happy with my choice to not harm others. can’t win em all i guess

[my-name-is-fraeulein-bird]

[modifiedbeauties-deactivated201]

What’s up with people that give you shit for being vegan? Like, ‘ohhhh you’re missing out on so much being vegan! Aaaaye spot the vegan lololol’ Like, OKAY MATE, I’m missing out on so much like eating the corpse of a fucking living breathing animal. Homeboy, I’ll eat your corpse if you don’t shut the fuck up.

[passengerhusband]

REBLOG THIS IF YOU ARE VEGAN OR VEGETARIAN

I want to see how many people don’t eat animal friends on this site 🌿🐮

[jodiebarefootvegan]

Vegan.

[jynandor]

[ninaandrandanelson]

Vegan humor 😂

[jessicasodenkamp]

Tons of romaine, a heap of rice, stir-fried veggies, strips of nori, avocado, and teriyaki sauce. #monstersalad 😋

[valentineuhovski]

[vanislevegan-blog]

{{VEGAN CHOCOLATE CHEEZECAKE FUDGE BARS}}

(#13 My choice)

I’ve always wanted to make vegan cheesecakes, although the traditional recipe calls for raw cashews or macadamia nuts and coconut oil which are all super expensive and very high in fat!

The secret ingredients I used was sweet potato. Yes that’s right I used a potato instead of cheese and it tastes INSANE!

my attempt for this recipe was to make sweet potato fudge, but that absolutely did not go as planned. =/

So instead of complaining and giving up, I decided to improvise and create something beyond imaginable.    

This recipe isn’t raw like regular cashew cheesecake, but the majority of it is raw. 

HOW TO MAKE: 

----------------------->>>

Start by boiling water to steam the potatoes.

Peel and chop the potatoes into cubes so they cook through quicker. 

Put them into a double boiler over the boiling water and cook them until pierce-able with a fork. 

Meanwhile the potatoes cook begin putting together the rest of the ingredients, such as the maple syrup and coconut sugar. 

Either wait for them to cool down, or skip that step and just rinse them under cold water until they’re lukewarm. 

Mash your potatoes with a potato masher until the orange and white are blended in colour. 

It should now look yellow if you’re using yam and sweet potato.

Pour in your maple syrup and coconut sugar. (I added 3x more in the end) 

& the vanilla

and now the cocoa; what I though was the last ingredient (regarding the fudge) 

And BAM. there’s my fudge...More like sludge...

Tasted rather blah. 

Now it’s time to spice things up! I give up on things way too easy, but not this time!

I decided to add in some powdered peanut butter to thicken it up. By the way this is just great stuff. It even says it on the package! It’s great for recipes like this, it’s way lower in fat than regular peanut butter and it definitely saved my life this time!  

I wasn’t originally going to blend it, but it was far too chunky, so I used my current “blender” to make it smooth. 

It actually somewhat worked, considering that it’s broken. Yahoo! 

Ok, this is going to sound like the weird part, (not that it’s not weird enough already) but add 1 tbsp of cider vinegar to give it that bitter cheesy taste that’s in cheesecake. 

Melt the chocolate chips until they’re creamy enough to swirl into your “fudge sludge” 

Mix your mixture together adding extra peanut flour, cocoa powder, sugar, etc.

*I added chili sea salt to give it some zing.

Leave it off to the side and begin making your crust. 

First of all chop the dates, or use a food processor if you’re not as lazy as me.  

*Before chopping them, always rip them in half to check for bugs! Especially if they’re from bulk.

Chop them until they’re somewhat of a paste. 

Add in your buckwheat or oats

& the coconut 

Mix it together using your hands.  

Press it into the bottom of a container or a glass baking pan.

Make sure you cover the entire base and fill all the corners right to the edge. 

Bring back your fudge sludge and add cover the crust carefully, trying not to get the two layers to mix up. 

Now pop it into the freezer overnight or for at least 2 hours until relatively firm. 

Once they’re firm, cut them into squares and put them on a fancy plate! Unless they’re all for yourself, then don’t worry about it. 

Mix coconut sugar with hot water to make a caramel like sauce and sprinkle chili sea salt and coconut on top for some additional insanity. 

INGREDIENTS

For the fudge sludge: 

1 sweet potato (or two halves of different types of sweet potatoes)

3/4 cup sugar of choice (I used coconut and maple syrup) 

3 tbsp cocoa or cacao powder 

1 tsp vanilla extract

1/4 cup peanut flour or 1/8 cup peanut butter 

1/4 tsp sea salt or chili sea salt 

1 tbsp cider vinegar

1/4 cup melted dairy-free chocolate chips

For the crust:

1/2 cup dates (I used Parnoosh)  

1/4 cup coconut 

1 tbsp buckwheat groats or oats

For the toppings: caramel sauce (coconut sugar + water), coconut, chili sea salt  

Notes: 

Lemon juice or regular vinegar would probably work instead of cider vinegar.

Instead of mashing the sweet potato, if you own a well working blender or food processor just add them straight to there, with the sugar, vanilla and cider vinegar. Then add the remaining ingredients. 

Serves 9. 

Equipment used: 

Double boiler, blender, measuring cups/spoons, cutting board, knife, rubber spatula, large bowl, spoon, container, pie lifter and serving plate. 

Nutritional info: 

Per 1 square:

Serving Size 47 g Calories 128  % Daily Value* Total Fat 2.2g 3% Saturated Fat 1.5g 8% Trans Fat 0.0g Cholesterol 0mg 0% Sodium 57mg 2% Potassium 128mg 4% Total Carbohydrates 27.2g 9% Dietary Fiber 1.9g 8% Sugars 22.8g Protein 2.6g Vitamin A 1%•Vitamin C 7% Calcium 1%•Iron 8%

[tropicallylina]

CREAMY STRAWBERRY WATERMELON BOWL - 🍉🍓🍌🍧 with a scoop of homemade watermelon ‘bubblegum’ nicecream. The base was blended strawberries, fro nanas and chilled watermelon chunks. I finished it off with coconut shreds, dehydrated strawberry crisps, strawberry choc rawnola, dragon fruit balls, and vegan white chocolate chips. So, so delicious! 🌿 #radplantlife

[vanislevegan-blog]

Why can’t I make food this amazing?!? 

[thevibrant-vegan]

DINNAH - tri coloured quinoa with maple glazed carrot and zucchini with a lil bit of chopped pistachios and a squeeze of lemon and lime. Perfect for a hot summer night 👌🏻👌🏻 I’m going to take advantage of this nice weather and head off for a walk, today has been a (surprisingly) productive day! Don’t forgot to #carbup kids!

[earthyandie]

Playing dress up with the gifts of Mother Nature 😉🌴💦 ‘Mele Kalikimaka’ 🎄🙏🏽✌🏽️! (at Sunset Beach North Shore Hawaii)

[dateswithlove]

[vanislevegan-blog]

{{ VEGAN POTATO KALE SOUP }}

(#9 Soup)

This recipe is beyond delicious, yet super simple.

Make sure you wash your vegetables as best as you can, because you don’t want any dirt in your soup obviously! 

*You don’t need to peel your potatoes! The skin actually has tons of nutrients already, it takes forever to peel them, plus personally I love the taste.

Once you’ve chopped your potatoes, add them to water and set to a boil until pierce-able with a fork. 

Chop your onion any way you want, although I recommend into small chunks.

Now that you’ve chopped your onion, mince your garlic cloves. (using a large sharp knife works best for this)

Add your chopped/minced onion and garlic to a non-stick frying pan with some water and cook until crispy and somewhat translucent 

meanwhile, chop your kale or if you’re really not feeling like chopping, you can just rip it into bunches. 

Once your potatoes are cooked all the way through, turn the heat down to low. 

Add in spices and veggie stock, or you can cook your potatoes in veggie broth. Just put in enough for flavour, but not too much! 

Return to your pan and add in the chopped kale.Continue cooking it until its slightly wilted. 

Sorry for the blurry photo, I could’t get a nice photo because of the steam, but add the wilted kale,onions and garlic to your potatoes and broth, cover and let simmer for 10 minutes. 

Let cool before serving!

INGREDIENTS 

3 cups water, or veggie broth

2 russet potatoes cubed 

3 large leaves kale

1/2 an onion 

2 cloves garlic

1/4-1/2 veggie stock (unless used broth) 

spices (ground pepper, thyme, poultry seasoning)

DIRECTIONS 

Chop potatoes into cubes. In a large pot, boil water and potatoes until potatoes are soft.

Chop the onions and mince the garlic. Add them together in a non-stick pan with a splash of water, and cook until crispy. 

Chop or rip your kale into bunches. add them to your onion/garlic mixture, and cook it slightly until wilted, adding water every now and then. 

Once your potatoes are fully cooked through add the veggie stock + the spices.

Once your veggies are cooked, add them to the potatoes and broth. Simmer together for at least 10 minutes. 

Let the soup cool slightly before serving. Serve with crackers, toast or even naan bread. 

Serves 4

Equipment used: Large pot, cutting board, knife, serving bowl, spoon, ladle.

Nutritional info:

Per 1 serving: 

Calories 97

Total Fat 0.1g 0% Trans Fat 0.0g Cholesterol 0mg 0% Sodium 122mg 8% Potassium 623mg 18% Total Carbohydrates 21.9g 7% Dietary Fiber 3.2g 13% Sugars 1.8g Protein 3.1g Vitamin A 103%•Vitamin C 104% Calcium 6%•Iron 6%