1. Certain things catch your eye, but pursue only those that capture the heart.

    — Ancient Indian Proverb (via travel-quotes)

  2. sizvideos:

    TL;DR : Watch this incredible story in video

  3. Some of the benefits of oil pulling.  I’ve been trying to keep up with it.  So far I don’t really notice a benefit, but I’m going to keep doing it for a bit to see if any change comes to pass.
Here’s a link with some more info on it from Elephant Journal.

    Some of the benefits of oil pulling.  I’ve been trying to keep up with it.  So far I don’t really notice a benefit, but I’m going to keep doing it for a bit to see if any change comes to pass.

    Here’s a link with some more info on it from Elephant Journal.

  4. Day 3 of oil pulling. Perfect way to start my three year vegan anniversary. Now reading the China Study while drinking a green smoothie and watching the snow fall. Where’s Spring?!

    Day 3 of oil pulling. Perfect way to start my three year vegan anniversary. Now reading the China Study while drinking a green smoothie and watching the snow fall. Where’s Spring?!

  5. I’ve been researching oil pulling, how to do it, and all the benefits that it brings and came across this video.  Lots of useful information.  The idea of being able to take care of your teeth enough that you don’t need to visit a dentist is incredibly appealing, since who actually likes going to the dentist?  If I can minimize the damage I cause my teeth along with the amount of times I have to visit the dentist in general, that would be great.

  6. Taco night success. This was my night to cook for the family, and I did the hipster food recipe with some substitutions for what we didn’t have. Tofu for seitan and acorn squash for sweet potato, plus some taco seasoning and spicing up of the tofu. It was a super tasty twist on tacos I would never have thought of before.

    Taco night success. This was my night to cook for the family, and I did the hipster food recipe with some substitutions for what we didn’t have. Tofu for seitan and acorn squash for sweet potato, plus some taco seasoning and spicing up of the tofu. It was a super tasty twist on tacos I would never have thought of before.

  7. We’ve been doing this thing at my house where each of us takes a turn (and my mom several, dad often not at all) during the week making dinner for the rest of the family.  This looks like a good option for me this week.  A different take on tacos than we’re used to, and I’ve never cooked sweet potatoes before…that I can remember, as well as seitan, so could be interesting.  We just started this whole family dinner thing and so far I’ve made black bean veggie burgers, portobello mushroom burgers (I like burgers), and kale red lentil soup.  All have been great, as well as the other dishes everyone else has made.  Hardest part is choosing what to make.

    hipsterfood:

    westsoy:

    It’s winter and we want Tacos (although we kind of always want tacos). Better still? A Taco Salad. Hold that. A VEGAN Taco Salad. Made with our Seitan. Lucky for us, our friends at Hipster Food have conquered our craving with this incredible recipe! Eat on, meatless mavens! 

    Vegan Seitan Taco Salad

    We eat taco salad at our house at LEAST once a week. Its mixture of textures, flavors, and temperatures are so satisfying, and it doesn’t take much effort to make. It makes for a good party food or a “it’s really late at night and we have no ingredients” kind of meal. Like making regular tacos, you can really add or subtract whichever ingredients you like - so you could easily switch out the lentils for beans, or add hot peppers if you want it spicier. Up to you!

    Ingredients

    1 large sweet potato

    1.5 cup lentils (or 1-2 cans beans)

    1 large red onion, loosely chopped

    1 large bell pepper, loosely chopped

    2 medium cloves garlic, minced

    1 can sweet corn

    oil or coconut oil

    2 hass avocados

    1 package Westsoy Cubed Seitan

    2 tsp sriracha, or to taste

    pinch each garlic powder, onion powder, paprika

    pinch sugar

    sea salt & cracked pepper

    To Serve

    Lettuce

    Salsa

    Corn Chips

    Instructions

    1. Chop up the potato & put it in a pot of boiling water. Rinse the lentils and remove any debris, then put in a pot of salted boiling water. (If you’re using canned beans there’s obviously no reason to boil them. Just add them in at step 5.)

    2. Chop the onion, peppers, and garlic. Put them in a hot pan with the corn and oil. Let cook on medium-high until the onions are translucent, stirring occasionally to prevent burning.

    3. Meanwhile, halve the avocados, remove the pits, and scoop the flesh into a bowl. Using a potato masher (or fork, but the masher is so much easier) mash the avocado with some sea salt and freshly cracked pepper. Set aside with one of the pits in the bowl, to prevent browning.

    4. When the onions & peppers are ready, add in the cubed seitan. Add the sriracha and spices and turn the pan down to medium heat.

    5. The lentils should be ready soon. When they are, add them into the onion/seitan pan.

    6. The sweet potatoes should be ready once you’ve done that. In a bowl or colander, stir them together with a pinch of sugar and some sea salt.

    7. Serve everything hot. Crunch up the chips in your bowl and add the foods you prepped, mix them together and chow down.

    This week’s post for Westsoy: taco salad with seitan & sweet potatoes. This is one my absolute favorite meals to make, and I hope you like it too! :)

    (Source: tmblr.co)

  8. Aham Brahmasmi

    I am the universe.

  9. vegenista:

    Your Guide to Vegan Baking: Egg Substitutions

    When it comes to vegan baking, it can be hard to “crack the code.” After countless failed attempts, it can be tempting to throw in the kitchen towel & take a road trip up to BabyCakes. But, fear not, vegan bakers-to-be, just in time for the holiday baking season, a comprehensive "Guide to Uncracking Egg Substitutes" from Fork & Beans is here to save the day & your sanity! Happy holiday cookie baking!

  10. Vegan Thanksgiving/Hannukah/Mom’s Birthday. I made some very tasty tempeh bacon shiitake jalapeno stuffing and a cranberry sauce. Stephen made a gravy and fried tofu tastiness as well as a carrot beet salad. Dad made a butternut squash and fruit salad. And amazing carrot cake and a giant vegan peanut butter cup from mom’s friend who’s an amazing chef. Everything was so good!

    Vegan Thanksgiving/Hannukah/Mom’s Birthday. I made some very tasty tempeh bacon shiitake jalapeno stuffing and a cranberry sauce. Stephen made a gravy and fried tofu tastiness as well as a carrot beet salad. Dad made a butternut squash and fruit salad. And amazing carrot cake and a giant vegan peanut butter cup from mom’s friend who’s an amazing chef. Everything was so good!