idk

healingvegan:

Pumpkin pie in a bowl! Made with spelt flakes, frozen banana, almonds, hemp seeds, pumpkin, almond milk, stevia, cinnamon, and vanilla all blended together, topped with more spelt flakes, hemp seeds and almonds

thugplant:

im crying

vegan-patisserie:

Lunch! :) Meatless “sausage” patties, sautéed and sliced crimini mushrooms and onions seasoned with vegan Earth balance butter, Himalayan pink salt, and pepper, and sliced raw tomato!

rawlivingfoods:

yummyrawfood:

Upside-Down Cake

serves 4 persons, for 10x10 cm cakeIngredients10 dates1/2 cup shredded coconutFruit - bananas, kiwis, blueberries or any other fruit you desire.InstructionsIn a food processor mix dates and shredded coconut together until you get sticky pastry. Take a small bowl or plastic/glass container and lay down one layer of banana slices with covering the sides as well. Take about 2/3 of date-coconut mixture and press on top of that. Now start layering the fruit inside - blueberries, kiwis, bananas or any other fruit. Now cover all of it with remaining 1/3 of date-coconut mixture. Place in the fridge for few hours or overnight. When taking out of the container carefully loosen the edges with a knife and turn the cake upside down on the plate.

For step-by-step instructions look here.

pressedpetals18:

breakfast banana, blackberry, goji berry, tangerine, carrot and soymilk smoothie.

vegan-patisserie:

a. rice with shiso-furikake, carrot flowers b. broccoli, braised bean sprouts, korean pickle (banchan), canteloupe flowers, stir-fried tofu, carrot flower, chopped celery

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