(Source: doll-intestines, via labyrinth-of-butts)

fyeahnomnoms:

Zucchini Salad I by Rosa’s Yummy Yums on Flickr.

(via veganfeast)

arcahnine:

Lake Louise

afickleheartandabitterness:

 Avocado Pesto Pasta by Eileen Likes To Eat on Flickr.

(Source: bluebloods, via rowanhenry)

Living freely.

cravingsforfood:

Sweet potato chips.

(Source: foodblogga.blogspot.com)

oooeygooeygoodness:

Asparagus Pepper Bisque

Ingredients:
splash olive oil
1 yellow onion, chopped
3 stalks celery, chopped
2 handfuls fresh spinach
1 pound fresh asparagus, chopped
1 cup juice from bell peppers (3-4 peppers)
1 cup vegetable broth
1 1/2 cups cashews
pepper and sea salt, to taste

Directions:
Sauté onion, celery, asparagus and spinach in olive oil. Add juice and broth, simmer until asparagus is tender. Transfer to blender (in batches if necessary), add cashews and puree on high until smooth. Return to pot to keep warm. Season with pepper and salt.

Garnish with asparagus tips when serving.

Source: http://spabettie.com/

exquisitebueno:

want.

(Source: loandchlo)

(Source: deathspraycustom, via midnightmaradeur)

fortheloveofsandwich:

Tofu sandwich with carrots and kimchi.

Curried Tofu

Ingredients:

• 1 cup brown basmati rice
• 1 package (14 ounces) firm tofu, drained and cut into 3/4” cubes
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• 1 large onion, halved and thinly sliced
• 2 tablespoons red curry paste (see note)
• 1/2 teaspoon curry powder
• 4 cups broccoli florets
• 1 cup light coconut milk
• 3/4 cup vegetable broth
• 1 cup frozen green peas
• 1 large tomato, cut into 3/4” pieces
• 2 tablespoons lime juice

Directions:

1. Cook the rice according to package directions. Place the tofu between layers of paper towels and let stand for 10 minutes.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning once, for 6 to 8 minutes, or until golden brown. Sprinkle with 1/4 teaspoon of the salt. With a slotted spoon, remove to a plate.
3. Add the onion to the skillet and cook, stirring frequently, for 3 to 4 minutes, or until browned. Stir in the curry paste, curry powder, and the remaining 1/4 teaspoon salt. Add the broccoli, coconut milk, broth, and peas. Bring to a boil. Reduce the heat to low. Cover and simmer for 3 to 4 minutes, or until the broccoli is crisp-tender. Stir in the tomato, lime juice, and the reserved tofu. Simmer, stirring occasionally, for 2 to 3 minutes, or until the tofu is hot. Serve over the rice.

(via lana-del-weigh)

endlesscravings:

Crispy tofu balls 

(Source: salvaparalyzer, via fuckyeahdatsun)