Can we make Taco Thursday a thing?😍  Whole-wheat tacos served with curried beans, roasted peanuts, avocado, tomato salsa, red onion, roasted capsicum, sprouts, sesame seeds, lime and copious amounts of salad :) Really delicious if I do say so myself haha 😅 All #vegan because life is too short to make others shorter✌️

✨instagram✨: @veganzoejessica

Did you know that the skin of a kiwi is edible and adds even more nutrients to this nutrient-dense fruit? Eating the skin triples the fiber intake and you preserve much of the vitamin C content as well. Keep the skin on the next time that you eat this fruit. I thought it was weird at first, but it really doesn’t taste that bad 🌱

Deconstructed sushi w smoky tahini tofu, arugula, avocado, pickled ginger, sesame, avocado, carrots, cucumber, white rice, kelp, and avocado sushi and you can bet I drizzled this in soy sauce after the photo haha 😜😜 

✨instagram✨: @veganzoejessica

Currently drowning in business assessment right but these @coconutbowls filled with vanilla, almond and blueberry nice cream are getting me through haha..

Blend up 6 frozen bananas, vanilla pod, blueberries and milk (I like almond but please, please choose non-dairy!!) and split into two bowls and throw whatever your heart desires on top (I chose coconut, dragon fruit, blueberries and granola 😍 )

Good luck to anyone who has school/uni assessment at the moment we can do this 💪💪💪

instagram: @veganzoejessica 🌱😊

PINK DOUGHNUTS✌️🌸💕 I created these the other day and the result was amaaaaazing✨🙏 Not only are they vegan and healthy, they also taste incredible😝 I saw this quote the other day and thought I’d share it with you all💫 “One day at a time - this is enough. Do not look back and grieve over the past for it is gone. And do not be troubled about the future, for it has yet to come. Live in the present, tomorrow is never promised, so make it so beautiful it will be worth remembering. Happiness is a journey, just as life is. Enjoy the ride."✨🌿🌸

IG: earthfulbliss

Had a lot of fun making these orange and chocolate cheesecakes today :) 

Base: dates, oats, 1 tsp molasses, zest of orange, cocoa powder, almonds, desiccated coconut and cashews and blend :) Filling: 1 can of coconut cream, maple syrup, vanilla essence and 1 ½ cups of softened cashews blended (I boiled mine for about 10 minutes) I also separated the mixture in half and added 1 tbsp cocoa to one halfFroze them overnight and topped with melted lindt 85% dark and @lovingearth salted caramel chocolate maple buckinis, orange zest and chocolate shavings 😋👌🍊🍊

instagram: @veganzoejessica

Tonights dinner :)… I know I know…I do this far too often though I’ll end up eating breakfast for dinner and dinner for breakfast, please tell me I’m not the only person who does this?? I blended up frozen strawberries, blackberries and blueberries, 1 banana and coconut milk for the nice cream and topped with chia seeds soaked in almond milk, blueberries, coconut, almonds, buckwheat and orange and cooked some oats in almond milk and topped with banana, cinnamon, vegan dark chocolate (which melted and tasted INCREDIBLE) peanut butter, coconut, fresh berries, goji berries and pumpkin seeds (both of these are for myself haha) Served them in organic, recycled fair trade coconut bowls 😏  but most importantly, it’s all #vegan ❤️

instagram :@veganzoejessica

Look at this creamy oat smoothie with soy yogurt and berries, so good.

We had a really nice and long talk with out best friend. It is so nice to know that yoou are still the same and your friendship, too, even though you don´t talk or see each other every day.

When your Belgian mum approves of your vegan waffles ;)
Whipped up these spiced chai waffles last weekend and topped them off with whipped coconut cream, berry compote, fresh fruit and a generous amount of maple syrup and the best part is I kid you not they taste just as good as your standard Belgian street waffle!

My lunch from today-yes this is completely vegan👍. If you’re having one of those days where you just want to sit and eat your feelings I would totally recommend this vegan alfredo pasta😋  For the sauce I used rice milk (but you can use any plant-based milk that is unsweetened otherwise the sauce may be a bit sickly), nutritional yeast and some flour and added sun-dried tomatoes, mushrooms, penne pasta and some spinach (for #health 😉 ). P.S. my little non-vegan brother ate half of the entire pot so this so you know it’s just as good if not better than the real thing hehe 🐮

✨instagram✨ @veganzoejessica


We had some vegan chocolate chia pudding for breakfast, topped with banana, shredded coconut and cacao you do not need to buy high sugary dairy products. Anyways, we had an amazing day, the sun was out and we went for a longer run and lay in the sun, doing absolutly nothing, but enjoying the nice warm weather. Even though it feels strange to do nothing.


ONE POT SWEET POTATO CHILI [less than an hour to make]

* 1 medium white onion, diced
* 2 tbsp olive oil
* 3 small sweet potatoes, diced (about 1 pound)
* 1 ½ teaspoons sea salt + more to taste
* 1 ½  teaspoons garlic powder
* 3 tablespoons chili powder
* 3 ½ teaspoons cumin
* 3 ½  cups vegetable broth
* 1 cup water
* 1 cup quinoa, uncooked
* 1  can kidney beans, drained and rinsed
* 1 can black beans, drained and rinsed
* 1 can corn kernels, drained and rinsed
* 1 cup cherry tomatoes, halved
* ¾ can diced tomatoes, drained
* 1 pinch cinnamon

1. In a large pot over medium heat, cooked diced onion in the olive oil until translucent and soft.
2. Add diced sweet potato and sea salt, garlic powder, chill powder, cumin. Cover and cook for 5 minutes over medium heat.
3. Add the vegetable broth and water. Bring chili to a boil on medium high heat, then switch to medium-low and simmer.
4. Add quinoa, both types of beans, cherry tomatoes, corn, cinnamon and diced tomatoes. Cover and cook for 30 minutes on medium-low.  
5. You’ll know its done cooking when the sweet potatoes are tender and the chili is thick. If its too thick, add more vegetable broth.

Serve with whatever toppings you like! We used cilantro, chopped avocado and salsa!

Throwback to this delicious, nourishing summer bowl 😄 : avocado pasta (added ½ of an avocado mashed with some lemon juice, finely diced red onion, parsley, pepper and pumpkin seeds), watercress sprouts, avocado, chickpeas, lime, kale, zucchini, home-grown tomatoes, and hummus I made (blend up 2 cups of chickpeas, 3 tbsp of tahini, 1 ½ tbsp of lemon juice and a pinch of salt in a blender and you can save yourself some serious $$$ 🙌 )

✨instagram✨: @veganzoejessica


Want to smile? 😁😃😄😀 Watch this AWESOME excerpt from transitioning vegan @neyo ’s IG story! 🙌 NeYo’s awareness, attitude, and actions are absolutely exemplary 👏👏 He’s showing the world that there are as many ways to eat #vegan as there are to eat non-vegan, and that he can still enjoy a meal out with his friends and leave animals and their secretions off his plate! 👍🐄🐷🐑🐔🐥🐟🐝 Head over to his IG page and leave him some #veganlove in the comments! 👍👏✌💚💜
#neyo #neyocompound #whatthehealthfilm #netflix #meatfree #veganlife #veganlifestyle #veganeats #veganrevolution #vegancommunity #veganforlife #veganfoodlovers #veganfood #vegansofig #vegansofinstagram #instavegans #vegans #veganactivist #veganactivism #vegano #veganism #veganrecipes #vegana #animalliberation #animalsareherewithusnotforus #itsnotfooditsviolence #healthy #plantbased

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Açai bowl topped with white figs, berries, amaranth puffs, buckwheat, almond butter, coconut and the remains of a half-eaten almond and chocolate cliff bar haha HAPPY FRIDAY GUYS!!! 😜

insta: @veganzoejessica