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Vegantopia

you know, vegan stuff.



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Dinner: lil bit of raw pizza.

Recipe from: Rawmazing.





Lunch: raw soft corn tortilla tacos, with spicy “beans”, tomato, lettuce and tangy sour creem. (Special nod to MG for her help making the tortillas!)

Recipes from We Like It Raw.



Sunday Brunch @ Brooklyn Street Local, the “Traditional”. I can’t recommend this place enough. The best breakfast in Detroit, hands down.




TLT and lentil salad lunch at the park. <3<3




Made some #veganchocolate bunnies this year… #easterbunny #vegan

(recipe here)



The Detroit Free Press has an excellent article today regarding the rise in children who eat a vegan diet.

“If I knew you couldn’t be healthy and vegan, then no, I wouldn’t be doing it,” says the stay-at-home mom, who’s passionate about animal rights and became a vegan 15 years ago. “For Tyler and Will and Maya, it’s never been this torturous thing or even close. It’s just that eating animals doesn’t make sense to them.”

Cheers to this family, and all families who strive to raise compassionate, tolerant, loving children who yearn to create a better world for tomorrow.






Some dinners this week….Friday night pizza, salad porn, spinach lasagna. BAM!




Ahhhhhhhhhhhhhhhh………VEG OUT!



Lunch: as far as raw foods go, this dish is in my Top 5 of everything I’ve tried, thus far. Super easy to make and delicious. I eat it for lunch or side dish to dinner quite often.

(From the highly recommended uncookbook: The Complete Book of Raw Food)

Sprouted Lentil Salad - By: Rita Romano

Advanced Prep: 2 or 3 days for lentils: Immediate Prep: 25 min

Ingredients:

3 cups lentils, sprouted

1/2 red onion, minced

1 young parsnip, shredded

1/2 yellow pepper, minced

1 tablespoon orange peel, grated

1/4 cup tahini

1 or more lemons, juiced

pinch cayenne

Bragg Liquid Aminos (*I religiously use tamari as to avoid msg.)

1/2 bunch parsley, cleaned, stemmed, mined

1/2 teaspoon dried thyme

Directions:

Combine the lentil sprouts, onion, parsnip, yellow pepper, and orange peel and set aside. Blend the tahini, lemon juice, cayenne and Bragg Liquid Aminos or soy sauce* with enough water to make a thin dressing. Transfer to a bowl and mix in the parsley and thyme. Pour the dressing over the lentil salad and enjoy.