Best of August 2015!

Vegan Lasagna Roll Ups with Almond Ricotta

Strawberry Cookies and Cream Cake

Apple Fries with Vanilla Whipped Cream

Vegan Double Chocolate Ice Cream + Coconut Caramel

Cheesy Vegan Pasta with Rosemary + Blistered Cherry Tomatoes

Vegan Korean Bibimbap

Caramel Protein Butter Cups

Eggplant Quinoa and Black Bean Burger

Zucchini Fettuccine

35 Vegan Veggie Burgers

One of my friends posted this on my wall and I can’t wait to try it 😍😍😍 🎃🎃🎃 #pumpkin #vegan #veganism #vegansofig #veganfoodshare #whatveganseat #dairyfree #vegangirl #veganfoodporn #fit #fitfam #fitness #fitnessjourney #weightloss #weightlossjourney #cleaneating #eatclean

“Every Working Elephant Has A Wounded Soul And A Broken Heart

Tourists are responsible for this abuse.

NEVER trek or ride an elephant – any time – anywhere – ever! Never pay a mahout with a street begging elephant or watch a baby elephant playing in the surf. It is all based on egregious cruelty, torture, abuse and deprivation.”

Orange Ginger Slaw with Sesame Tofu

2 cups purple cabbage, shredded/sliced thinly
1 medium carrot shredded
Half a red onion thinly sliced
½ cup green onion chopped
¼ cup cilantro chopped
Handful of peanuts

Sesame Tofu:
1 block firm tofu cubed
1-2 tbs sesame oil
Salt + pepper to taste

¼ cup orange juice
¼ cup rice vinegar
1 tbs agave (or to taste)
½ tsp minced ginger

Preheat oven to 350. Gently toss tofu with oil and s+p. Line a baking sheet with parchment or tin foil and arrange tofu in a single layer. Bake for 20 minutes and let cool before adding to the slaw.

Mix all slaw ingredients together. Combine dressing ingredients together in a small bowl. Mix slaw, tofu and dressing together and top with peanuts.

Adapted from The Vegan Table