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Reblogged from garden-of-vegan

garden-of-vegan:

"Nacho salad" - baby spinach & butter lettuce, hot nachos (organic low-salt tortilla chips and Daiya pepperjack), carrot, red pepper, cucumber, black olives, hummus, and lime.

Reblogged from westsoy
hipsterfood:

westsoy:

We’ve partnered with Hipster Food, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! For the month of January, we’ll be posting original vegan recipes featuring WestSoy deliciousness!
Tofu Lasagne Rolls
Yields 4 servings
These lasagne rolls are a great way to make a “fancy”-looking dinner without it actually taking that much time or effort. Filled with a fresh Westsoy tofu ricotta and topped with a hearty tomato sauce, this is a flavorful meal that’s perfect for cold days this winter.
This makes enough for a square glass pan, if you’re going for a rectangular pan I’d double everything here. Serves 4.
Tofu Ricotta Ingredients
1 block firm Westsoy tofu
1 tbsp garlic powder
2 tsp onion powder
2 tbsp nutritional yeast
1 tsp salt
few cracks of freshly ground pepper
(optional but highly recommended) handful fresh basil leaves, minced
Lasagne Ingredients
11 sheets lasagne
1 28oz. can crushed tomatoes
1 small onion, diced
2 medium cloves garlic, minced
2 handfuls button mushrooms, diced
2 heaping handfuls spinach, or destemmed & chopped kale
1 tbsp balsamic vinegar
1 tbsp olive or coconut oil
salt & pepper
Instructions
1. Mash all of the tofu ricotta ingredients together with a fork, until it’s broken apart and the consistency of ricotta. Set aside.
2. Set your oven to 350°F. Put the lasagne into a pot of boiling water and let cook until tender, about 10-15 minutes.
3. Meanwhile, cut up your vegetables. Toss the onion, garlic, and mushrooms into a large hot pan with the oil. Let cook on high until the onions are caramelized, about 5-7 minutes. Stir every so often to prevent burning. 
4. Toss the greens, crushed tomato, and balsamic vinegar into the pan. Let cook on medium-low for another 10 minutes. At the last minute, add the salt & pepper to taste.
5. When everything’s prepped, pour a layer of sauce on the bottom of your baking pan. Take a cooked lasagne sheet and spread on the ricotta. Roll it up and place in the pan. Repeat until the pan is full. Pour the rest of the sauce on and put it in the oven for 30 minutes.
Serve with almond parmesan & fresh basil, and maybe some quickie garlic bread. Enjoy! 

So happy to be making some of our favorite (ever) unposted recipes for one of our favorite foods. These lasagne rolls are loved by everybody who comes over to our house :)

hipsterfood:

westsoy:

We’ve partnered with Hipster Food, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! For the month of January, we’ll be posting original vegan recipes featuring WestSoy deliciousness!

Tofu Lasagne Rolls

Yields 4 servings

These lasagne rolls are a great way to make a “fancy”-looking dinner without it actually taking that much time or effort. Filled with a fresh Westsoy tofu ricotta and topped with a hearty tomato sauce, this is a flavorful meal that’s perfect for cold days this winter.

This makes enough for a square glass pan, if you’re going for a rectangular pan I’d double everything here. Serves 4.

Tofu Ricotta Ingredients

1 block firm Westsoy tofu

1 tbsp garlic powder

2 tsp onion powder

2 tbsp nutritional yeast

1 tsp salt

few cracks of freshly ground pepper

(optional but highly recommended) handful fresh basil leaves, minced

Lasagne Ingredients

11 sheets lasagne

1 28oz. can crushed tomatoes

1 small onion, diced

2 medium cloves garlic, minced

2 handfuls button mushrooms, diced

2 heaping handfuls spinach, or destemmed & chopped kale

1 tbsp balsamic vinegar

1 tbsp olive or coconut oil

salt & pepper

Instructions

1. Mash all of the tofu ricotta ingredients together with a fork, until it’s broken apart and the consistency of ricotta. Set aside.

2. Set your oven to 350°F. Put the lasagne into a pot of boiling water and let cook until tender, about 10-15 minutes.

3. Meanwhile, cut up your vegetables. Toss the onion, garlic, and mushrooms into a large hot pan with the oil. Let cook on high until the onions are caramelized, about 5-7 minutes. Stir every so often to prevent burning. 

4. Toss the greens, crushed tomato, and balsamic vinegar into the pan. Let cook on medium-low for another 10 minutes. At the last minute, add the salt & pepper to taste.

5. When everything’s prepped, pour a layer of sauce on the bottom of your baking pan. Take a cooked lasagne sheet and spread on the ricotta. Roll it up and place in the pan. Repeat until the pan is full. Pour the rest of the sauce on and put it in the oven for 30 minutes.

Serve with almond parmesan & fresh basil, and maybe some quickie garlic bread. Enjoy! 

So happy to be making some of our favorite (ever) unposted recipes for one of our favorite foods. These lasagne rolls are loved by everybody who comes over to our house :)

Reblogged from garden-of-vegan
garden-of-vegan:

Baby spinach leaves, broccoli florets, carrot ribbons, green onion, sliced avocado, cashews, baked tofu (with olive oil, light soy sauce, and sriracha), roasted garlic hummus and lime.

garden-of-vegan:

Baby spinach leaves, broccoli florets, carrot ribbons, green onion, sliced avocado, cashews, baked tofu (with olive oil, light soy sauce, and sriracha), roasted garlic hummus and lime.

Reblogged from mapsontheweb
mapsontheweb:

Bodily topography of basic ( Upper ) and nonbasic ( Lower ) emotions associated with words. The body maps show regions whose activation increased (warm colors) or decreased (cool colors) when feeling each emotion. Study
UPDATED

mapsontheweb:

Bodily topography of basic ( Upper ) and nonbasic ( Lower ) emotions associated with words. The body maps show regions whose activation increased (warm colors) or decreased (cool colors) when feeling each emotion. Study

UPDATED

Reblogged from nativeamericannews
nativeamericannews:

 The Day I Met Nelson Mandela
 His recent death reminds us that Nelson Mandela was first and foremost a tribal member. He had a tribal name, but was given the name Nelson when he went to school. He held an inherited right to leadership in his tribe and always went home to connect with his relatives, his culture,

nativeamericannews:

 The Day I Met Nelson Mandela

 His recent death reminds us that Nelson Mandela was first and foremost a tribal member. He had a tribal name, but was given the name Nelson when he went to school. He held an inherited right to leadership in his tribe and always went home to connect with his relatives, his culture,

Reblogged from himmelst

(Source: himmelst, via doctorwho)

Reblogged from bogarted

I didn’t do anything I’ve never done before…but when the camera moves in on that Bergman’s face, and she’s saying she loves you, it would make anybody look romantic - Humphrey Bogart

I think he is absolutely wonderful, I mean, I’m so pleased when I see, that he looks at me with such love in his eyes…it’s very flattering - Ingrid Bergman
Humphrey Bogart and Ingrid Bergman on each other’s performance in Casablanca (1942)

(Source: bogarted, via npr)

Reblogged from westsoy
westsoy:

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! For the month of December we’ll be posting original recipes featuring WestSoy deliciousness!
Tofu Vegetable Noodle Soup
Yields 2 servings.
What You’ll Need:
1/2 block firm or extra-firm tofu, cut into cubes (I recommend using WestSoy Extra-Firm Tofu)
2 cloves garlic, minced
1/2 tbsp olive oil
1/2 tbsp light soy sauce
1/2 tbsp olive oil
3½ cups vegetable broth
3-4 medium white button mushrooms, thinly sliced
1 rib celery, thinly sliced diagonally
1 carrot, sliced into ribbons using a vegetable peeler
1/8 cup red onion, thinly sliced
1 cup packed, of chopped kale, stems removed
1/3 cup fresh or frozen peas
1-1½ cups uncooked rice noodles (approx.)
3 green onions, thinly sliced on a diagonal, for garnish
Directions:
Combine the tofu, olive oil, garlic, and soy sauce in a shallow bowl or food storage container. Set the tofu and marinade aside while you clean, slice, and prepare all of the vegetable ingredients.
In a medium sized saucepan, heat 1/2 tbsp of olive oil over medium heat. Add the tofu along with the marinade and cook, stirring occasionally, until the tofu is golden brown.
Add the onion and celery and continue cooking until the onion appears to be transparent. Add the carrot ribbons and sliced mushrooms and cook for about 30 seconds.
Add 2½ cups of vegetable broth, turn the heat up to high and bring to a boil. Add the rice noodles and cook for about 2 minutes. Add the peas and chopped kale and boil for another 2-3 minutes or until the vegetables and noodles are tender. Add more broth if necessary.
Top with thinly sliced green onion and serve!
Notes:
This soup is best served immediately after it’s made. As the soup sits the rice noodles will continue to absorb the broth. If you want to save some for leftovers, strain the broth from the soup and refrigerate them separately. Add the broth back to the soup when you reheat them, you may still find that adding extra broth is necessary.

westsoy:

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! For the month of December we’ll be posting original recipes featuring WestSoy deliciousness!

Tofu Vegetable Noodle Soup

Yields 2 servings.

What You’ll Need:

  • 1/2 block firm or extra-firm tofu, cut into cubes (I recommend using WestSoy Extra-Firm Tofu)
  • 2 cloves garlic, minced
  • 1/2 tbsp olive oil
  • 1/2 tbsp light soy sauce
  • 1/2 tbsp olive oil
  • 3½ cups vegetable broth
  • 3-4 medium white button mushrooms, thinly sliced
  • 1 rib celery, thinly sliced diagonally
  • 1 carrot, sliced into ribbons using a vegetable peeler
  • 1/8 cup red onion, thinly sliced
  • 1 cup packed, of chopped kale, stems removed
  • 1/3 cup fresh or frozen peas
  • 1-1½ cups uncooked rice noodles (approx.)
  • 3 green onions, thinly sliced on a diagonal, for garnish

Directions:

Combine the tofu, olive oil, garlic, and soy sauce in a shallow bowl or food storage container. Set the tofu and marinade aside while you clean, slice, and prepare all of the vegetable ingredients.

In a medium sized saucepan, heat 1/2 tbsp of olive oil over medium heat. Add the tofu along with the marinade and cook, stirring occasionally, until the tofu is golden brown.

Add the onion and celery and continue cooking until the onion appears to be transparent. Add the carrot ribbons and sliced mushrooms and cook for about 30 seconds.

Add 2½ cups of vegetable broth, turn the heat up to high and bring to a boil. Add the rice noodles and cook for about 2 minutes. Add the peas and chopped kale and boil for another 2-3 minutes or until the vegetables and noodles are tender. Add more broth if necessary.

Top with thinly sliced green onion and serve!

Notes:

This soup is best served immediately after it’s made. As the soup sits the rice noodles will continue to absorb the broth. If you want to save some for leftovers, strain the broth from the soup and refrigerate them separately. Add the broth back to the soup when you reheat them, you may still find that adding extra broth is necessary.

Reblogged from thelandofmaps
thelandofmaps:

London Underground Map, 2020. [2500x1648]CLICK HERE FOR MORE MAPS!thelandofmaps.tumblr.com

thelandofmaps:

London Underground Map, 2020. [2500x1648]
CLICK HERE FOR MORE MAPS!
thelandofmaps.tumblr.com

Reblogged from neelavanam

Colorful memories

neelavanam:

Sometimes, colors remind her of childhood conversations.
She can hear him telling her in all earnestness,
“When I grow up, I will marry the color blue,”
She hears her own childish voice replying, “I will marry tangerine,”
Today as she watched the sunset,
blue sky mingling with a tangerine horizon,
She remembers the many gone by colorful winter evenings,
young and innocent,
Filled with colors.