#vegetarian Tumblr posts

  • This is my favorite peanut sauce recipe. It is made with just 6 key ingredients, and it is a great dipping sauce or dressing for salads. #vegan #glutenfree #peanut #sauce

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  • This healthy pineapple fried rice is a lovely blend of sweet and savory flavors. Unlike other pineapple fried rice recipes, this one is seasoned with turmeric and coriander for a more earthy flavor. Ready in 30 minutes! #vegetarian #pineapple #friedrice

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  • These vodka-infused melon balls are naturally sweetened! They’re soaked in a bath of vodka, pear juice and coconut sugar. Perfect for your next party! #vodka #melon #appetizer #dessert

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  • This simple Greek salad with chickpeas is a healthy, fresh salad that is filled with sliced heirloom tomatoes, cucumbers, kalamata olives and feta. It comes together in a breeze—15 minutes is all you need! #ad #vegetarian #glutenfree #greek #mediterranean #salad

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  • So, I’m in the bath about to do my relaxation thinspo scroll, but before I do I just wanted to say some stuff I’m doing, because well this is a vent/ ed blog and well to hold myself accountable.

    Today, on a day I planned to water fast, Ive had coffee, and half a bowl potato soup with half a jar of cookie butter spread throughout the day. It’s now nearly 5 pm and at this time I should have been feeling empty-ish and nice, I’m full and swollen and sick feeling. It’s Monday. So I just started a 96 hour liquid fast that will actually last 100 ish hours because Friday I’ll eat with some friends after swimming . We’re going to this sandwhich place I’ve wanted to try forever. I’m pretty sure I’m just gonna get a wrap. Ive been vegetarian for a little over a week now, and I have to say, it’s been making food less stressful. Yeah so far I feel I’ve been eating to much but at least meal time or outings with friends is less terrifying. Meat was a big binge food for me to say the least, and while I plan to have some sushi on my birthday in 3 months, after that I’ll just eat fish sparingly on special days. Meat kinda sounds gross to be honest. It always made me feel gross.. sure maybe in a year I’ll have a bite or two of a medium rare steak. But it’s not something I’ll let control me like food I’m general. So when I make my wrap on Friday ( it’ll prolly be a bunch of lettuce and spinach with mushrooms and cheese) I can eat it happily, especially after liquid fasting for 3 and half days, and all the cals I’ll be burning from swimming the day I break, and not to mention the hours of up and moving and weight lifting at work the days prior. For now I’m doing a simple water fast of 20 hours so I can have an energy drink before work tomorrow. I’ll probably do some walking tonight to get some pain meds… but I don’t know.. that would waste an hour I could be reading.. but I should probably do it.. I just have to get my mask cleaned first. I’ll think I’ll walk to also help me get sleepy so I’m not falling asleep at 4 am again. The unfortunate usual as of late. Friday I’m also wearing one of the new bikinis I bought. It’s fishnet and black.. I’ll prolly do a body check with it.. maybe even comparison from today to Friday. I know I can’t do much in 3 days, but it’s a start. Anyway, time to scroll on here and then study my russian models on Instagram. I hope everyone is doing well during the sucky times of quarantine.

    Ive decided to refer to myself as “baby bunny”


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  • 6/7/20

    Breakfast: apple baked oats with peach and nectarine
    Lunch: pasta with chickpea and roasted med veg tomato sauce (and cheese!)
    Dinner: veggie noodles with Quorn chicken and lettuce (I make it into parcels!)

    Exercise was a decent 5k using zombiesrun for the first time and a puregym burn it workout!

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  • 7.6.20 // This acai bowl is the most beautiful thing I’ve ever made (and it tasted even better).

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    Vegetarian dishes

    #vegetarian#recipes#meatfree#monday #follow 👑 share ❤️ enjoy 🍑 #food photography#yummy food#food porn #hope you enjoy #share
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    Vegetarian burrito bowl

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  • Ahhh so I’ve made the leap after a couple of days of building up courage to tell my parents I want to go vegan and though they understandably have concerns they’re actually pretty accepting! They said they kinda saw it coming, which is a relief, and I’m glad to finally be able to take a step I’ve had in mind for a while to express my love of animals and the environment further in everyday life 😊

    #chazzatalks#vegan#veganism#vegetarian #i’m all nervous and shaky but it’s going suprisingly well which is awesome!
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    I first had this dish at a wedding shower maybe five years ago and it’s become a staple side dish (or even entree with a protein tossed in) ever since. I love the crunch and texture and it couldn’t be easier to pull together. Raw noodles don’t seem like they’ll work but just trust me on this one.


    1 bag (14-16 oz.) cole slaw mix (cabbage & carrots)

    ¾ c. sunflower seeds, shelled  & lightly salted

    ¾ c. sliced almonds

    1 bag ramen (any flavor works because you won’t use the seasoning packet)

    3-4 green onions/scallions (these are optional if you hate onions!)

    ½ c. vegetable oil

    1/3 c. white vinegar

    ¼ c. granulated white sugar


    1. While it’s still in the sealed bag, crush all the ramen noodles until they’re small, bite size pieces. Discard the seasoning packet and add the ramen, sunflower seeds and almonds to a large mixing bowl. Layer the coleslaw mix and green onions on top of the crunchy stuff.

    2. In a liquid measuring cup, combine the oil, vinegar and sugar, whisking until it’s well-combined (sugar likely won’t dissolve all the way).

    3. Pour the dressing over the ingredients in the bowl, evenly dispersing. Refrigerate for at least 90 minutes.

    4. Before serving, remove from the refrigerator and toss all the ingredients together until well-mixed.

    5. Serve chilled. Enjoy!

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  • hey babes!! when i first went veggie I was super overwhelmed trying to come up with things to eat for lunch other than lunch meat!! here are a few of my super easy favorites (italics = easy to pack)

    avocado toast

    So maybe it’s a millennial stereotype, but it really is great. I like to sprinkle a little olive oil and trader joe’s everything bagel seasoning and it’s *chefs kiss*

    acai bowl

    I pick up packs of frozen acai in the frozen fruit section, and a handful of frozen berries + top with nutella, granola, coconut flakes and fresh fruit if i have any!

    burrito bowls

    Layer rice, black beans, veggies, salsa – whatever you have on hand. I like to make them in mason jars to take to go.


    Veggie stock + whatever veggies you have on hand (I like carrots, celery, and potatoes) is great on a cold day! I like to make big batches ahead of time. Or, if you’re running late for class and forgot to make anything a can of progresso soup fits perfectly in a standard mason jar. 

    pasta + veggies

    My personal favorite is gnocchi and brussels sprouts


    I love stir frying veggies (squash, zucchini, peppers), topping them with cheese and packing tortillas separately. 

    veggie wraps

    Cucumbers, bell peppers and hummus on a spinach wrap. If I’m packing my lunch, I’ll keep the ingredients seperate so nothing gets soggy. 

    fried rice

    I usually make this in advance and eat it for a couple of days. Make your rice like normal, then add veggies (I get the frozen bags that have peas, carrots and corn), crack an egg into it and add soy sauce to taste. I usually sneak a side of white sauce from the hibachi station in the dining hall to add to it. 

    other tips for packing lunch

    • Mason jars are a life saver. smoothies, coffee, soup, whatever. It saves the stress of normal Tupperware leaking in your bag.
    • Invest in reusable ziplock bags. I use these and they’re great (as long as you don’t put them in the dishwasher). Plus the small bags are the perfect size for prepping smoothie ingredients in advance.
    • I try to use reusable silverware whenever I can, but I also hold onto the plastic forks they give you when you order takeout incase I forget to bring one from home. 
    • Try to streamline what you pack so it doesn’t get heavy on long days. If you’re leaving the house at 8:30 and eating at 11, you probably don’t need an ice pack. 
    • Look around campus for hidden microwaves – the one in the dining hall will have a huge line, but there’s likely one in every academic building if you know where to look. Grad lounges, the student union, etc. 
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    Cashewgurt but Forager, fresh blueberries, cherries, & granola by Bear Naked.

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  • Professional Baker’s Best Chocolate Chip Cookie Recipe


    Makes: 18-24 cookies

    Notes: The dough can be prepared and frozen for ad hoc cookie baking! The cookies taste better with only an hour in the fridge vs overnight - better to freeze immediately after resting. These cookies are MAGICAL even with half sugar/half butter. 


    ½ cup (115 g) unsalted butter, at room temperature (¼ cup butter works too!)
    ½ cup (100 g) packed light brown sugar (¼ cup works too!)
    ½ cup (100 g) granulated sugar (¼ cup works too!)
    1 large egg, at room temperature
    1 tsp vanilla extract
    1 ¼ cup (185 g) all-purpose flour
    1 Tbsp (7.5 g) cornstarch
    ½ tsp (2.5 g) baking soda
    ½ tsp (2.5 g) salt
    1 ½ cup (262 g) chocolate chips
    1 cup (100 g) lightly toasted, coarsely chopped pecans or walnuts (optional)


    1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.

    2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).

    3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.

    4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Sprinkle some kosher salt over the top and press in for an extra lift. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.

    Let cool slightly and enjoy. Feel free to sprinkle more salt on the top, as well. 

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  • Brioche Burger Buns


    Makes: 6 large buns

    Time: 4 hours with resting and hand kneading



    •  2 tablespoons (20g) bread flour 
    •  2 tablespoons (27g) water 
    •  4 tablespoons (60g) whole milk 


    •  1/2 cup(120g) whole milk @ 95f (30c) 
    •  1 tablespoons (9g) instant yeast 
    •  2.5 cups (320g) Bread flour 
    •  1 teaspoon (7g) fine sea salt 
    •  2.5 tablespoons (35g) granulated sugar 
    •  1 whole egg 
    •  1 egg yolk 
    •  3 tablespoons (42g) unsalted butter, softened 

     Egg wash

    •  1 whole egg 
    •  splash of whole milk 


    1. Make the Tangzhong: Combine milk, water, and flour in medium saucepan. Whisk over medium heat until mashed potato texture. Take ½ C Whole Milk to 95 F. Add yeast, stir, and let sit 10 minutes. 
    2. In mixing bowl, add flour, sugar, and salt. Whisk and then fit mixer with dough hook. On low speed, slowly add milk mixture and the Tangzhong paste. Follow with the egg and egg yolk. Mix on medium low until thoroughly incorporated.
    3.  Gradually add the butter- GRADUALLY! Let the mixer knead the dough for 5-8 minutes until smooth. The shaggy dough will come together here and pick up the peices stuck to the edge of the bowl as the gluten develops. Place seam-side down dough ball in greased bowl, cover with damp towel and place in warm area for 1 ½ hours. Once dough is doubled, punch down & divide into 6 even pieces (weigh to be accurate). 
    4. To shape:  Gently stretch the piece of dough toward the center, turn over, and gently pull toward you, pressing the seams further. Make a perfect, tight ball for the perfect bun. Place dough balls on baking tray lined with greased parchment. 
    5. Place inverted baking sheet over the top to prevent drying. Lest rise for 1-2 hours. Brush the entire top of the buns with egg wash. Bake at 375 for 16-18 minutes until golden brown. 
    6. Brush with melted butter & let cool. 
    7. Josh’s Burger: Ground chuck seasoned generously with S&P (then seared & basted in Thyme butter), toasted bun, black garlic burger sauce, Boston lettuce, patty w/ 3 cheeses, salted tomato slice, and charred onions. Not bad. 

    For hand kneading, these videos were helpful: 



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  • Baked Scallion Bread (蔥油麵包) | Healthy Nibbles

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