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In November of 2009, I decided to try out this whole vegan thing. It started out as an environmental thing after reading the UN's "Livestock's Long Shadow" report, but quickly I came to appreciate the health, ethical, and philosophical aspects also.

I am currently in the Global Studies program at the New School in NYC. This means I study things like urban homelessness, human trafficking, the impact of climate change on third world countries, and the politics behind it all.

I am intolerant of intolerance.

Have a questions? Ask me.



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veganinspo:

Nacho Pizza

Reblogged from veganfeast with 7,526 notes | Permalink

expandedcirclexvx:

Sweety Peps. Cashew cheese stuffed peppers. Portobello (Portland, OR)

expandedcirclexvx:

Sweety Peps. Cashew cheese stuffed peppers. Portobello (Portland, OR)

Reblogged from veganfeast with 243 notes | Permalink

veganfeast:

Hawaiian Seitan with Pineapple Couscous on Flickr.

veganfeast:

Hawaiian Seitan with Pineapple Couscous on Flickr.

Reblogged from veganfeast with 49 notes | Permalink

theblackvegan:

Vegan Chocolate Stout Cupcakes w/ Irish Cream Frosting

Reblogged from veganfeast with 1,111 notes | Permalink


veganfood: I’m sure you have come across this before, but in case you haven’t this is so DELICIOUS AND EASY TO make. You don’t have to use agave, sugar is just as good. Submitted by trivialjenni

veganfood: I’m sure you have come across this before, but in case you haven’t this is so DELICIOUS AND EASY TO make. You don’t have to use agave, sugar is just as good. Submitted by trivialjenni

Reblogged from veganfeast with 39,252 notes | Permalink

veganfoodforyoureyes:

Vegan Cuban Black Bean Soup by CWMc on Flickr.

veganfoodforyoureyes:

Vegan Cuban Black Bean Soup by CWMc on Flickr.

Reblogged from veganfeast with 86 notes | Permalink

delightfullyvegan:

Oreo Mud Pie
Ingredients
24 oreo cookies
1/4 cup melted vegan butter
1 package of silken tofu
2 Tbsp cocoa powder
4 Tbsp agave syrup
2 Tbsp canned coconut milk
1/4 tsp salt
2 Tbsp corn starch
Crush the oreos and mix with the vegan butter. Press against the pie tin.
Mix the tofu, cocoa powder, agave syrup, coconut milk, corn starch, and salt in the bender.
Pour the pie filling into the oreo crust and put in the freezer for 2 hours.

delightfullyvegan:

Oreo Mud Pie

Ingredients

  • 24 oreo cookies
  • 1/4 cup melted vegan butter
  • 1 package of silken tofu
  • 2 Tbsp cocoa powder
  • 4 Tbsp agave syrup
  • 2 Tbsp canned coconut milk
  • 1/4 tsp salt
  • 2 Tbsp corn starch
  1. Crush the oreos and mix with the vegan butter. Press against the pie tin.
  2. Mix the tofu, cocoa powder, agave syrup, coconut milk, corn starch, and salt in the bender.
  3. Pour the pie filling into the oreo crust and put in the freezer for 2 hours.

Reblogged from veganfeast with 121 notes | Permalink

veganfeast:

Cheezy Soyrizo Bean Dip by Yack_Attack on Flickr.
nom

veganfeast:

Cheezy Soyrizo Bean Dip by Yack_Attack on Flickr.

nom

Reblogged from veganfeast with 67 notes | Permalink

veganpizzafuckyeah:

reblogged from positive-lentilattitude:


About a month or so ago, I tried Australia’s newest vegan cheese for the first time. It is called Notzarella. And unlike other varieties I have tried in the past, it actually tastes good. 
The guy that started it lives a couple of blocks away from me and spent a great deal of time working at Loving Hut. He wanted to create something that melted well (especially for pizzas). This stuff rules, and if you can get your hands on it, I highly recommend it. 
It is $9.95 for a 500g block. Once opened, it will last about a week in the refrigerator (you can also chop it in half/quarters, freeze it, and take it out as needed). Mine lasted 7 days. That made 5 pizzas and 3 grilled tomato/cheese sandwiches. Shreds like a dream, so it really is perfect for pizza or nachos, and doesn’t liquefy when it melts. 
The recent batches are palm oil free too!

veganpizzafuckyeah:

reblogged from positive-lentilattitude:

About a month or so ago, I tried Australia’s newest vegan cheese for the first time. It is called Notzarella. And unlike other varieties I have tried in the past, it actually tastes good. 

The guy that started it lives a couple of blocks away from me and spent a great deal of time working at Loving Hut. He wanted to create something that melted well (especially for pizzas). This stuff rules, and if you can get your hands on it, I highly recommend it. 

It is $9.95 for a 500g block. Once opened, it will last about a week in the refrigerator (you can also chop it in half/quarters, freeze it, and take it out as needed). Mine lasted 7 days. That made 5 pizzas and 3 grilled tomato/cheese sandwiches. Shreds like a dream, so it really is perfect for pizza or nachos, and doesn’t liquefy when it melts. 

The recent batches are palm oil free too!

Reblogged from veganfeast with 51 notes | Permalink

findvegan:

Brownie Peppermint Stick Shake! Dairy free delight!

findvegan:

Brownie Peppermint Stick Shake! Dairy free delight!

(Source: findvegan)

Reblogged from veganfeast with 144 notes | Permalink