happy to finally say that by ebook is coming out on Tuesday Dec. 11th ✨🥳
i've been compiling and testing recipes for months to make sure everything was exactly how i wanted it. the recipes are simple enough to follow even without much experience in the kitchen yet up to my picky standards 🤪
the recipe is based on assigning recipes to each planet. there's a longstanding tradition of astrological magic which involves ceremonies to invoke and play with that planet's energy, so i decided to research ancient significations of planets associated with certain types of foods or their bodily associations to create this ebook today.
until Christmas there are 4 extra bonus recipes included! $11.11 for 30+ recipes and 80+ pages 🌜🌚🌛
“I’m a firm believer of what you think, put in your body, and do makes you who you are. I was raised to alway show compassion to people since my mom didn’t have much and she did the best she could with my sister and I as a single mother. Now I show that same compassion to animals.” 🐷
@melix_x went vegan after watching @wthfilm “My grandmother passed away from breast cancer and my mother is in remission from cns lymphoma so even though I workout here and there I had to make a change in the way I eat.” 🥕 “As a student in a Doctors of physical therapy program and a physical therapist aide, I try to share the benefits of a vegan lifestyle when it comes to relieving inflammation. In the future I want to open up my own business and partner with a vegan restaurant.” 🍜 • Favorite nyc vegan eats: @champsdiner, @peacefoodcafe, & @peacefulprovisions 🥑 • Favorite vegan organizations: @peta, @mercyforanimals, & @woodstocksanctuary 🐮
Biting into ooey gooey goodness for @tpbr_official new show #veganbelieveitornot w/ @johngaalli .. Thank you @twobootspizza for making some of the best plant based pizza in town!! 🍕🍕🍕 Can’t wait to film our next episode in collaboration with @bareburger 🍔🍔
Moon in Capricorn 🌙♑️
i find the jump from Sagittarius to Capricorn as a really stark one astrologically. every sign has important differences from those that border it, but going from the mutable Fire sign that embodies exploration and "going on the quest" to the cardinal Earth sign of boundary and realism is very visceral.
for example, during this New Moon in Sag, i took the leap of faith to start doing inversions against my wall at home. i'd never felt comfortable enough kicking up myself without a lot of help, not because i wasn't strong enough to, but because emotionally (Moon), that door wasn't open for me yet to walk through. now that the Moon is in Capricorn, i'm thinking about what i practically need to work on to be able to hold these poses without the wall. here, this means working on my core and doing strength exercises which might not be the most "fun" or something to celebrate but will get me to that end goal more efficiently instead of carelessly and mindlessly, as can be the downfall of Sag energy.
have you all felt this shift? there's a secret affinity between Sag & Cap where, for example, the amount of daylight at 1 degree of Sag complements the amount of daylight at 29 degrees of Cap, and 2 degrees of Sag for 28 Cap, and so on and so forth. we need both expansion and limitation to truly manifest and grow.💓
Last week, I found beautiful purple bok choy at the Union Square Greenmarket. I couldn’t wait to stir fry it with tofu and mushrooms, thinking how awesome the purple leaves would look in a stir fry! Sadly, after I cooked the leaves, they turned back to their traditional green color and I was left with a pot full of vibrant purple water. Had I been thinking clearly, I could have tie-dyed some t-shirts, but I was starving and just wanted to eat! This was a great dinner, even if it wasn’t purple!
1 package firm tofu
3 or 4 bunches baby bok choy
3 tbs vegetable oil
1 small hot pepper, chopped (I had some pickled bird beak peppers and used them)
1 lb mushrooms (combination of shiitake and maitake worked well), stems removed. Slice any large mushrooms.
2 garlic cloves, minced
1 tbs minced or grated ginger
2 tsp sesame oil
2 tsp rice vinegar
1/4 cup + 2 tbs soy sauce
Toasted sesame seeds to sprinkle on top
Salt and pepper
1. Drain tofu and place block on a clean dish towel or paper towels. Cover with another towel and place a sheet pan on top. Let tofu drain for 15 minutes and then cut into 3/4 inch cubes.
2. Boil a large pot of salted water. Cut base off bok choy and and wash leaves and stems well. Boil bok choy for 2 minutes and immediately rinse with cold water and drain.
3. Heat oil in a large cast iron or heavy pan over medium-high heat. Add peppers and mushrooms and cook for 3 or 4 minutes, stirring occasionally, until mushrooms look mostly cooked. Reduce heat to medium and add ginger, garlic, sesame oil, rice vinegar and soy sauce. Cook for 1 minute.
4. Move mushrooms to the side of the pan and add tofu cubes. Cook tofu, tossing occasionally, until tofu is browned. Add drained bok choy back to pan and toss with sauce. Add salt and pepper to taste and sprinkle with sesame seeds. #vegan#vegancooking#veganrecipes#veganfood#veganasianfood#vegetables#bokchoy#feedfeed#feedfeedvegan#veganmom#veganfoodshare#healthydinner#plantbased#nycvegan#vegannyc#vegansofny
Founded in 1897, the Royal Automobile Club is one of the foremost private member’s clubs in the world (the Queen is a member👑!) and Britain’s longest-standing and most influential motoring organization. Wonder how long until we see Santa Bear sitting in a Tesla? 😃🎩🐻🎄🏎
The other night for dinner I made homemade corn tortillas filled with a black bean and sweet potato mash. They were along the lines of a quesadilla, and I had some salsa on the side to dip them in! Making the corn tortillas takes a little bit of extra work, but it’s so worth it! #vegan
It’s FOCACCIA FRIDAY at @superiorityburger in the East Village! This is 100% the best focaccia that I’ve ever had! 🙌🏻 I’ve made my own pizza before, and I know what a labor of love it is to make any type of bread. The time, energy, finesse, and space it takes up is all worth it when you produce such a quality product! ❤️❤️❤️ Also, the sauce is perfect!!! 💁🏻♀️ Have I ever mentioned that I’m Italian American, and how well I know my sauce + bread? 🤓
It’s the 9th Foccacia Friday, and it starts RIGHT NOW at 5pm! I stopped by last week at around 8pm, and they were sold out of this delicious tomato sauce focaccia, but I was lucky enough to snag this well done piece. (I LOVE well done bread!) So you have to get there early! Swipe to see the pumpkin, sweet potato, and plain slices that were specials last Friday. You can really see how beautiful the inside is on the last picture in the album. Check out their feed to see what this week’s special are! Also, don’t leave without ordering the chicory salad! It’s sooooo good! ❤️ #thevegannewyorker#foccaciafriday
recipe for this obsidian smoothie bowl is up on the blog! activated charcoal gives it that awesome dark color 🖤 a good one if you aren’t freezing to death like me here in nyc. how has this sag new moon been treating you all? lmk 👇🏻
When I see a recipe for a baked dessert that starts with “olive oil”, I get very excited, partly because I love the subtle flavor of olive oil in desserts, but mostly because I know it’s (usually) only one egg substitute away from being vegan! As these “Olive oil brownies with sea salt“ from Melissa Clark are! I used my favorite egg substitute, aquafaba mixed with chickpea flour, and doubled the recipe to fit my 9 x 13 inch pan, but other than that, kept the recipe pretty much as written. Don’t forget to sprinkle the top of the brownies with flakey sea salt right after they come out of the oven!
3/4 cup mild olive oil
2 cups all-purpose flour
1 teaspoon salt
1/2 tsp baking powder
1/2 cup Dutch processed unsweetened cocoa powder
1/2 cup boiling water
6 oz. melted unsweetened chocolate
1/4 cup + 2 tbs chickpea/garbanzo bean flour mixed with 1/4 cup + 2 tbs aquafaba
1 1/2 tbs vanilla
1 1/2 cups dark brown sugar
2/3 cup granulated sugar
1 cup dairy-free chocolate chips
Flakey sea salt
1. Preheat oven to 350F. Grease a 9 x 13 inch pan with olive or vegetable oil and line with parchment paper with a 2-inch overhang on 2 sides.
2. In a medium bowl, whisk together flour, salt and baking powder. In a large bowl, whisk together cocoa powder and boiling water. Whisk in olive oil, melted chocolate, chickpea flour/aquafaba mixture and vanilla.
3. Whisk in both sugars, then fold in flour mixture and then chocolate chips. Scrape into pan and bake until set, about 30 minutes.
4. Sprinkle immediately with flakey salt and allow to cool completely before cutting into bars. I refrigerate mine for an hour before cutting to get sharp edges. #vegan#veganfood#veganbaking#veganrecipes#feedfeed#feedfeedvegan#veganbrownies#oliveoildesserts#vegandesserts#instafood#veganfoodshare#vegansofig#nycvegan#vegannyc#vegansofny
We've got some special holiday merch comin' in HOT for y'all very very soon 🎁🎄 Stay tuned to this page to see what we have in store... featured to-go dish: Basic Bowl made with rice, carrots, black beans, broccoli, toasted sunflower seeds, avocado, and tahini-miso dressing 🥑🥕🥦
We take organic turmeric and combine it with other superfoods, including cacao, ginger, and astragalus, to produce a silky smooth chocolate turmeric golden milk delight! Get yours today, and give your immune system a BOOST!
What are friends for if not to make you sweat. Special thanks to @whatsgoodberto for helping me learn some new things (weights and stuff) to get my body back in shape from my long ass recovering ankle injury. Since the injury my usual cardio maniac workout hasn’t been doable on a regular basis so I need to try new ways to workout and tone up without my foot hurting. Here’s to trying new things! #VeganFriends