amillionparachutes

Just A Girl and Her Thoughts

Posts tagged Vegan

44 notes

If you stop claiming edge or “distance yourself” from the vegan straight edge or whatever just because of a handful of idiots saying/doing stupid shit

provocatoria:

mmouthbreather:

Then you’re a weak motherfucker and you were never serious. Be a fucking example or shut your whiny fucking mouth and slink away quietly. Making a big deal about “oh I’m not ~like that~ anymore because of [shitty reason x]” just makes you look like an asshole.

Wait.

I’ll forever “distance myself” from the larger vegan community.
It’s not because I’m weak. It’s not because I’m whiny.
I’m not going to slink away quietly.
And I’ll rep being an asshole ALL DAY if it means calling out ignorance.

When I hear XVX people telling other people to kill themselves because they use animal products or sell drugs….
When I see XVX people talk shit about indigenous populations because we have different way of life and are trying to preserve our culture, even if that means killing an animal or using mind altering substances…..
When I see XVX folks talk out of their asses and trivializing rape, sexual assault, slavery and genocide….
When I hear XVX people who are 100% ignorant of the politics of food, regarding food deserts, pricings etc….

I’m going to fucking open my mouth and remind EVERYONE that I am not one of “those vegans”. It would be a disservice to all the vegans out there who aren’t elitist douchefucks if I kept quiet. I stand for my principles, which manifest in multilateral activism. I think that shows more courage than elitist xvx folks with their heads stuck up their asses.

Do I think that every vegan (edge or not) is this way? NO, but I can’t discount my experience with xvx folks - which is more often than not, negative.

Filed under xvx vegan

193 notes

provocatoria: veganandtasty: Tomato and Basil Tart, by What The Hell Does A Vegan Eat Anyway? A simple tart — a puff pastry sheet with a base of pureed tofu, vegan sour cream, salt, pepper, nutritional yeast, parsley & Daiya layered on top with the last of the tomatoes, salt & pepper.  After baking for about 20-25 minutes in a 425F oven, the tart was gently removed from the pan and the basil was spread on top.  Since Daiya/Tofu/vegan sour cream are all out of my regular budget range, I’ve had vegan pizza that substituted garlic hummus for the cheese - I was skeptical, but it was amazing.

provocatoria:

veganandtasty:

Tomato and Basil Tart, by What The Hell Does A Vegan Eat Anyway?

A simple tart — a puff pastry sheet with a base of pureed tofu, vegan sour cream, salt, pepper, nutritional yeast, parsley & Daiya layered on top with the last of the tomatoes, salt & pepper. 

After baking for about 20-25 minutes in a 425F oven, the tart was gently removed from the pan and the basil was spread on top. 

Since Daiya/Tofu/vegan sour cream are all out of my regular budget range, I’ve had vegan pizza that substituted garlic hummus for the cheese - I was skeptical, but it was amazing.

Filed under Vegan Pizza

528 notes

sunshel: How I didn’t discover this idea sooner is beyond me. So simple, virtually fat-free, and only two ingredients. Oh and did I mention that it tastes absolutely delicious? This is a great non-dairy milk alternative, especially compared to problematic soy varieties. Also, many of you may react negatively to nuts, leaving almond milk out of the question. If that’s the case, Banana Milk is well worth a try. (And hey—you may actually be unaware of a nut sensitivity. I discovered mine only two weeks ago!)Banana Milk Makes 6 cups, 52 calories per cup 3 Bananas (Be sure you’re using ripe bananas) 1.5 cup Water Throw in blender, add more water to desired consistency. Store in refrigerator for up to 5 days. Note: Also very diet-friendly. Low in calories and fat, and full of vitamins and minerals as well as easily digestible simple sugars to provide you with long-lasting energy.

sunshel:

How I didn’t discover this idea sooner is beyond me. So simple, virtually fat-free, and only two ingredients. Oh and did I mention that it tastes absolutely delicious?

This is a great non-dairy milk alternative, especially compared to problematic soy varieties. Also, many of you may react negatively to nuts, leaving almond milk out of the question. If that’s the case, Banana Milk is well worth a try. (And hey—you may actually be unaware of a nut sensitivity. I discovered mine only two weeks ago!)

Banana Milk

Makes 6 cups, 52 calories per cup

  • 3 Bananas (Be sure you’re using ripe bananas)
  • 1.5 cup Water

Throw in blender, add more water to desired consistency. Store in refrigerator for up to 5 days.

Note: Also very diet-friendly. Low in calories and fat, and full of vitamins and minerals as well as easily digestible simple sugars to provide you with long-lasting energy.

(Source: sunshel, via gfhealthyliving)

Filed under gluten-free nut free vegan vegetarian dairy free bananas banana milk healthy food