Yummblr

(via recipe-file)

feelgood-lookskinny:

My favorite <3

(via i-n-s-t-y-l-e)

 DAAAAAAAAAAMN! Where has this photo been all my life!

(via i-n-s-t-y-l-e)

yackattack:

Raw Zucchini Squash Sandwiches with Sprouted Hummus!

This dish makes a great lunch or dinner, and you can really customize it to whatever veggies you have on hand. The squash is FROM MY GARDEN (and huge), and for the filling I used Homemade Sprouted Chickpea Hummus, sugar snap peas, tomato slices, and fresh basil with a lil’ sea salt and ground pepper for seasoning. It was incredibly satisfying and nutritious!

irinaf:

Made this the other day for Johnnie.

Mac n Cheese cake with cut up hot dogs covered in bacon with mashed potato “icing.”

yackattack:

Sourdough Spinach Seitan Sandwich

I bought this adorable (vegan) “loaf” of sourdough at Disneyland the other day, and it is delicious! I felt kinda bad eating it to tell you the truth, ha ha! But, never the less, I used Mickey’s ear for this yummy sandwich; which has a little fillet of breaded seitan on it, with fresh baby spinach, tomato, salt & pepper, and mustard.

Said adorable sourdough:

This looks soooooo goooooooood

yackattack:

Breaded Seitan with Grilled Asparagus & Mashed Cauliflower

This is a three part meal that is really good for a weekend dinner, if you have a little extra time during the week or if you have some people around to help you out! :)

For the Seitan (it makes roughly 5-6 patties, so I saved some for later meals)

Ingredients:

1 Cup Vital Wheat Gluten

1 Cup Water

1 1/2 tsp. Onion Powder

1 1/2 tsp. Garlic Powder

1/2 tsp. Lemon Pepper

1/2 tsp. Sage

1/2 tsp. Sea Salt

—-

Breading:

2 Slices of Stale Bread

2 Tbsp. Nutritional Yeast

1-2 tsp. Sesame Seeds

Directions:

Preheat oven to 350F. Mix dry ingredients together with a fork, then add water and stir until everything is combined. Knead the seitan blob for 1-2 minutes then slice into 6 fillet looking pieces. Bring a medium-sized pot filled with roughly 4-6 cups of water/vegetable broth to a boil. Place seitan pieces in pot and try not to let them get stuck to each other.

Boil the seitan until it floats or around 10 minutes; take out pieces and place them on a clean towel to dry and press. Leave a little moisture in them so that the crust can stick to the outside. For the breading, put bread, nutritional yeast and sesames into a food processor and pulse until it is a fine texture. Coat seitan pieces in it and place on baking sheet covered in foil.

Place baking sheet into oven and bake for approx. 20 minutes, or until it is as firm as you prefer. Serve warm!

For the Mashed Cauliflower:

Break a head of cauliflower up into chunks and steam; once soft, place in food processor with 2-3 Tbsp. Nutritional Yeast, 2 tsp. Earth Balance, and salt & pepper to taste. Process until smooth, or a little chunky and serve.

For the Asparagus: I used a recipe from food.com.

Double T in the AM…..