#kitties. They truly hate to be held. But that’s the price you pay for free room and board. Also, #mickeymousu.
#kitties. They truly hate to be held. But that’s the price you pay for free room and board. Also, #mickeymousu.
#vegan pasta bolognese and red wine for dinner. Mmm.
#santamonicaclassic #beachrun #10k
#Run Club - Santa Monica!
Make your own pizza night. #vegan #daiya
#puppy in my lap.
Clearly I have a type. #shoes #flats
Log face.
Drool. These are THE perfect chocolate chip cookies, the best I’ve ever made, and they’re 100% vegan! I made them once and they were fantastic… and then I lost the recipe for nearly a year. Just last week, I found the recipe! So keep on the look out for a new Mmmeals at extrafirmtofubelly.com!
Custom vegan red velvet cupcakes from Sprinkles for a great friend’s bridal shower last year. Somehow, the hearts make them that much tastier!
Pasta with “meat” sauce. Super easy to make if you cheat like me! For the pasta, just boil bagged pasta (eggless). For the sauce, I start with a base of Prego marinara sauce and then add tons of extra veggies. For this one, I added mushrooms and spinach directly to the sauce. I also added some Yves Meatless Ground to turn my sauce into a hearty vegan “bolognese.” Delish!
My best friend in elementary school introduced me to Mary Engelbreit, and one of her aphorisms has stuck with me, in particular. Life is a just a chair of bowlies. I think of this every time I see a bowl of cherries — naturally vegan!
Vegetable gyoza FTW. Next time you’re in your local supermarket, visit the frozen foods aisle and flip a package of veggie dumplings over. See any animal-based ingredients? More times than not, the frozen vegetable gyozas are accidentally vegan!
Jumbo pasta shells are best when filled with tofu “ricotta” cheese (: For the “cheese,” just mash up a cube of tofu until it has that ricotta consistency. Then mix in some nutritional yeast, to taste. Fill your al dente cooked pasta shells to max capacity. If you’d like, warm up some marinara sauce to pour over top. Yum!
When I went vegan, one of the first guilty pleasures I wanted to veganize was my dad’s chili and rice. And the vegan version is delish! For the chili, just throw some of your favorite beans in a pot with some veggies (I used black and pinto beans with corn here). Warm them up with a little Yves Meatless Ground to make your chili even heartier and add a little bit of salsa to help the ingredients jive together. Once your chili has stewed and looks delicious, serve over brown rice. Add some vegan cheese to melt on the top if you want an even guiltier treat (: (make sure the cheese is also casein-free!)
