thingsorganizedneatly:

SUBMISSION: Kaufmann-Mercantile
findvegan:

Oat milk, fig and grape smoothie

findvegan:

Oat milk, fig and grape smoothie

(Source: findvegan, via a-bayani-deactivated20121004)

foodfuckery:

Pipe Rigate & Peas with a Smoky Marinara Sauce
Recipe 

foodfuckery:

Pipe Rigate & Peas with a Smoky Marinara Sauce

Recipe 

Tags: Food Recipe

concreteandsunflowers:

yvonneisrad:

The Arcana: curried tofu, black beans, cabbage, potatoes, jalapeños #caliburrito

GET IN MY MOUTH. 

HOLY SHIT going there tomorrow regardless of how bad it is for my bank account.

concreteandsunflowers:

yvonneisrad:

The Arcana: curried tofu, black beans, cabbage, potatoes, jalapeños #caliburrito

GET IN MY MOUTH. 

HOLY SHIT going there tomorrow regardless of how bad it is for my bank account.

Tags: food

Emergency Ice Cream

delacroix:

  • 1/2 cup coconut milk or yogurt (or milk/light cream)
  • A pinch of stevia powder (or 1-2 Tbsp. sugar) 
  • Flavoring of your choice*
  • 1/2 cup salt 
  • Ice
  • Pint-sized Ziplock bag
  • Gallon Ziplock bag
  • Towel

Mix the milk/yogurt, sweetener, and flavoring together and pour it in the pint-sized bag. Make sure it’s well sealed—triple check. Set it aside. Fill the gallon-sized bag about half-full with ice. Pour the salt on top of the ice. Put the pint-sized bag into the gallon bag. Seal the gallon bag well—again, triple check. Wrap the bag in a towel or put on some gloves, then shake the bag vigorously (but not too hard, or you’ll puncture the milk bag). Check it after about 5-10 minutes: when it’s hard, it’s ready to eat; if not, keep shaking.

*For flavoring: I usually just blend the milk with about a 1/2 scoop of flavored protein powder or a handful of fruit. You could also use 1/2 tsp vanilla extract, 1/4 tsp mint extract, or a little coffee. (Also, although you can just put stuff on top, if you wait until the ice-cream is semi-hard, you can quickly fold in cacao or carob chips, honey ribbon, chopped nuts, etc.)

AND, if you have a toddler or youngish child: double the recipe, put on your kid’s favorite song, give them the bag, and let them have a blast. You get labor-free ice cream, the cutest performance on the planet, and a very happy munchkin to share a snack with.

I like that “emergency ice cream” is a thing.

(Source: cultofkimber, via queerindigenology)

My dinner tonight is BANGIN. I made myself shrimp and asparagus with lemon juice and wild rice on the side. I’m also enjoying a River Horse double wit ale which is basically a tastier version of Blue Moon, but with a higher alcohol content (perfect). It turned out to be the perfect beer pairing for this meal, and it’s brewed in NJ, about 30 min from my house so it’s a local beer!

veganfeast:

Beer Float Bubbling Over by Yack_Attack on Flickr.
hee

adailyriot:

LA PAZ, Bolivia — When NASA scientists were searching decades ago for an ideal food for long-term human space missions, they came across an Andean plant called quinoa. With an exceptional balance of amino acids, quinoa, they declared, is virtually unrivaled in the plant or animal kingdom for its life-sustaining nutrients.

But while Bolivians have lived off it for centuries, quinoa remained little more than a curiosity outside the Andes for years, found in health food shops and studied by researchers — until recently.

Now demand for quinoa (pronounced KEE-no-ah) is soaring in rich countries, as American and European consumers discover the “lost crop” of the Incas. The surge has helped raise farmers’ incomes here in one of the hemisphere’s poorest countries. But there has been a notable trade-off: Fewer Bolivians can now afford it, hastening their embrace of cheaper, processed foods and raising fears of malnutrition in a country that has long struggled with it.

The shift offers a glimpse into the consequences of rising global food prices and changing eating habits in both prosperous and developing nations. While quinoa prices have almost tripled over the past five years, Bolivia’s consumption of the staple fell 34 percent over the same period, according to the country’s agricultural ministry.

The resulting quandary — local farmers earn more, but fewer Bolivians reap quinoa’s nutritional rewards — has nutritionists and public officials grasping for solutions.

“As it’s exported, quinoa is now very expensive,” said María Julia Cabrerizo, a nutritionist at the Hospital de Clínicas, a public hospital here. “It’s not a food of mass consumption, like noodles or rice.”

(via rematiration-deactivated2013111)

veganfeast:

Savory Mini-Cheesecake on Arugula Salad by tofu666 on Flickr.
Yum
veganfeast:

Rustic Arugula Flatbread by Yack_Attack on Flickr.
Eat, quickly!

(not) sorry for all the food spam

veganfeast:

Rustic Arugula Flatbread by Yack_Attack on Flickr.

Eat, quickly!

(not) sorry for all the food spam