Lomography Camera of the Day - Yashica Electro 35
Vegan Cooking and Crafts
(via coreena)
BREAKFAST! Mango, Apple and Soya Cherry Yogurt :)
(via from-meat-to-bean)
Creamy Vegan Almond Butter, Banana & Cinnamon Shake.
Take one banana, or a handful of frozen banana slices and add to 3/4 cup soya milk, 1 Tbs almond butter, 1tsp each cinnamon & mixed spice and a few ice cubes. Blend for about a minute, or until smooth and creamy. Thin with water if too thick.
The hen on the left lives with us, free, the hen on the right was recently rescued from a ‘free range farm’. Don’t buy into free range lies.
Creamy Vegan Iced Coffee & Banana Soya Shake
Mix 1 Tbs instant coffee in a little boiling water and leave to cool for a few minutes.Take one ripe banana and place in a blender with 1 tsp agave, 1 Tbs cinnamon and 3 ice cubes. Add the coffee mixture and soya milk. Keep adding soy milk until you have your desired consistency. Top with extra cinnamon. This is enough to make one big glass. x
(Source: dontbreakveg, via afschuw)
Vegan Buckwheat Veggie Bowl with Ginger & Miso Dressing
Ok, so use as much or as little of each ingredient as you like depending on what you like best and how many people you’re feeding! This can be made warm or cold.
Gently fry some onion, red pepper and courgette in olive oil, i cooked mine for about 2-3 minutes. Leave to cool if you like. When ready, place the veg into a bowl with some cooked buckwheat, green lentils, soya beans and rocket (or spinach).
To make the dressing, take 2Tbs olive oil, 1Tbs rice vinegar and place in a jar with 1 Tbs miso paste, 1 inch grated ginger, 1 grated garlic clove, salt and 1/2 tsp sugar. Shake shake shake until it’s all combined and you have a thick and creamy dressing. Pour this over the veg, lentils and buckwheat and stir through. Add some extra grated ginger here if you like! x
