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Hi I'm veganyam, a vegan yam! Welcome! Yam is an acronym for my passions: yoga, art, movement...I also luv all things adorable, fruity, upcycled....CUTE VEGANS UNITE!

twitter.com/veganyam:

    thevegansquid:

    Casarecce Lavendar Alfredo with Shiitake Bacon

    (Recipe)

    (via veganfeast)

    — 6 hours ago with 59 notes
    yummyvegan:


Tofu Escalope Milanese with Caper & Raisin Salsa
Ingredients
400g (14oz) firm tofu ½ tbsp rosemary, very finely chopped zest and juice of 1 lemon 350g (12oz) tomatoes, finely chopped 2 tbsp raisins 1½ tbsp salted capers, rinsed and soaked for 10 minutes 1 tbsp balsamic vinegar 7 tbsp extra-virgin olive oil 350g (12oz) green beans 100g (3½oz) fresh breadcrumbs 60g (2oz) pine nuts, toasted and crushed 2 tbsp sesame seeds, toasted freshly grated nutmegFlaxseed meal (3 tbsp)
For the Tofu


Cut the drained tofu into 12 slices, each about 0.5cm (¼in) thick, and place in a large shallow dish. Mix the rosemary, lemon zest and juice in a bowl. Season. Spoon half the marinade over the slices, flip them and spread with the rest. Cover and leave at room temperature for an hour.
For the Salsa


Mix the tomatoes, raisins, drained capers, vinegar and 1 tbsp olive oil. Season and set aside.
Green Beans


Blanch the green beans in boiling water for five minutes, drain and rinse under cold water. Preheat the oven to 120°C/250°F/gas mark ½ and have two shallow bowls ready.




The Shallow Frying of Tofu
In one mix the breadcrumbs, pine nuts and sesame seeds; in the other prepare the flax dip (9 tbsp water, 3 tbsp flaxseed meal)
Heat 2 tbsp of olive oil in a frying-pan. Take a tofu slice from the marinade, dip it in flaxmeal mix then coat with breadcrumbs. Repeat with the other slices. Fry on a low heat for two minutes each side, checking that the breadcrumbs do not brown too fast. Keep the first batch warm in the oven while you cook the second.
Make the Meal
Put the final 2 tbsp of olive oil in another frying-pan and stir-fry the beans for about two minutes. Season and sprinkle with generous gratings of nutmeg. Serve the tofu with the green beans and the salsa.
Recipe adapted, converted and made Jain based on original recipe by Vava Berry on www.telegraph.co.uk/

    yummyvegan:

    Tofu Escalope Milanese with Caper & Raisin Salsa

    Ingredients

    400g (14oz) firm tofu 
    ½ tbsp rosemary, very finely chopped 
    zest and juice of 1 lemon 
    350g (12oz) tomatoes, finely chopped 
    2 tbsp raisins 
    1½ tbsp salted capers, rinsed and soaked for 10 minutes 
    1 tbsp balsamic vinegar 
    7 tbsp extra-virgin olive oil 
    350g (12oz) green beans 
    100g (3½oz) fresh breadcrumbs 
    60g (2oz) pine nuts, toasted and crushed 
    2 tbsp sesame seeds, toasted 
    freshly grated nutmeg
    Flaxseed meal (3 tbsp)

    For the Tofu

    Cut the drained tofu into 12 slices, each about 0.5cm (¼in) thick, and place in a large shallow dish. Mix the rosemary, lemon zest and juice in a bowl. Season. Spoon half the marinade over the slices, flip them and spread with the rest. Cover and leave at room temperature for an hour.

    For the Salsa

    Mix the tomatoes, raisins, drained capers, vinegar and 1 tbsp olive oil. Season and set aside.

    Green Beans

    Blanch the green beans in boiling water for five minutes, drain and rinse under cold water. Preheat the oven to 120°C/250°F/gas mark ½ and have two shallow bowls ready.

    The Shallow Frying of Tofu

    In one mix the breadcrumbs, pine nuts and sesame seeds; in the other prepare the flax dip (9 tbsp water, 3 tbsp flaxseed meal)

    Heat 2 tbsp of olive oil in a frying-pan. Take a tofu slice from the marinade, dip it in flaxmeal mix then coat with breadcrumbs. Repeat with the other slices. Fry on a low heat for two minutes each side, checking that the breadcrumbs do not brown too fast. Keep the first batch warm in the oven while you cook the second.

    Make the Meal

    Put the final 2 tbsp of olive oil in another frying-pan and stir-fry the beans for about two minutes. Season and sprinkle with generous gratings of nutmeg. Serve the tofu with the green beans and the salsa.

    Recipe adapted, converted and made Jain based on original recipe by Vava Berry on www.telegraph.co.uk/

    — 8 hours ago with 38 notes
    deliciouslydairyfreerecipes:

Sweet Potato Almond Butter Muffins
1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)3/4 cup sweet potato puree1/3 cup brown sugar2 Tbsp canola oil (or melted coconut oil)1 tsp pure vanilla extract1 cup unsweetened almond milk1 cup whole wheat pastry flour1/2 cup oat flour (ground from rolled oats)1 tsp baking powder1/2 tsp baking soda1/4 tsp salt1/2 tsp cinnamon~1/4 cup roasted salted almond butter
Preheat oven to 375 degrees and line muffin tin with paper liners.
Prepare flax egg in a large mixing bowl and let set for a few minutes.
Add sweet potato puree, brown sugar, oil, and vanilla extract and mix. Then add almond milk and stir once more.
Carefully place whole wheat flour, baking powder, baking soda, salt and cinnamon into a sifter and sift over wet ingredients. Then add oat flour on its own (as it does not sift well in my experience) and stir until just combined.
Spoon batter into muffin tins until filled almost to the top. Then drop about 1 tsp almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.
Bake for 20-22 minutes (or more) until golden brown and a toothpick in the center comes out clean. Remove from oven and let rest in tins for 5 minutes. Then transfer to a cooling rack to let cool completely.
Cool completely or they will not come off the wrapper well. Store in an air-tight container and refrigerate to ensure freshness. Will keep in the freezer for up to a few weeks.

    deliciouslydairyfreerecipes:

    Sweet Potato Almond Butter Muffins

    1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
    3/4 cup sweet potato puree
    1/3 cup brown sugar
    2 Tbsp canola oil (or melted coconut oil)
    1 tsp pure vanilla extract
    1 cup unsweetened almond milk
    1 cup whole wheat pastry flour
    1/2 cup oat flour (ground from rolled oats)
    1 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1/2 tsp cinnamon
    ~1/4 cup roasted salted almond butter

    1. Preheat oven to 375 degrees and line muffin tin with paper liners.
    2. Prepare flax egg in a large mixing bowl and let set for a few minutes.
    3. Add sweet potato puree, brown sugar, oil, and vanilla extract and mix. Then add almond milk and stir once more.
    4. Carefully place whole wheat flour, baking powder, baking soda, salt and cinnamon into a sifter and sift over wet ingredients. Then add oat flour on its own (as it does not sift well in my experience) and stir until just combined.
    5. Spoon batter into muffin tins until filled almost to the top. Then drop about 1 tsp almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.
    6. Bake for 20-22 minutes (or more) until golden brown and a toothpick in the center comes out clean. Remove from oven and let rest in tins for 5 minutes. Then transfer to a cooling rack to let cool completely.
    7. Cool completely or they will not come off the wrapper well. Store in an air-tight container and refrigerate to ensure freshness. Will keep in the freezer for up to a few weeks.

    (via veganfeast)

    — 9 hours ago with 396 notes

    preservationporn:

    Meyer May House, Grand Rapids, MI

    Frank Lloyd Wright’s Meyer May House is considered to be an exemplary example of the Prairie style. Built in 1908-1909, it features a hip roof with broad overhanging eaves, art glass windows in horizontal bands and pale brick that were common features of Wright’s houses. Wright designed nearly every aspect of the house, including the furniture, windows, light fixtures and rugs. The house underwent a major restoration in 1986. Nearly everything appears as it would have originally, including a mural of hollyhocks that had been covered by layers of paint for years. The house is open for (free!) tours.

    Photos Meyer May House/Grand Rapids Press

    (via designsbyfranklloydwright)

    — 14 hours ago with 277 notes

    mashable:

    designcloud:

    Principles of Design Poster by Efil Türk.

    The turkey based designer named Efil has crafted a beautiful series of poster showing the principles of design only using paper. Cutting pieces of paper, juxtaposing the pieces, pasting geometrical shapes and using simple typography is the formula of this beautiful series. She mention that you can actually buy them.

    Want/ Need all of these!

    soo cool!

    — 1 day ago with 3629 notes
    mothernaturenetwork:

Imagine a tree that grows 40 kinds of fruitUsing a common technique called grafting, artist Sam Van Aken is developing a tree that bears a variety of different fruits.

    mothernaturenetwork:

    Imagine a tree that grows 40 kinds of fruit
    Using a common technique called grafting, artist Sam Van Aken is developing a tree that bears a variety of different fruits.

    (via thetaoofdana)

    — 1 day ago with 3722 notes