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Purple potato salad

Curried chickpeas and rice was dinner last night. Lots leftover so more rice coming tonight!

is officially expanding into London! We hope you're as excited as we are to see our delicious noodles making their way to London town. For more info go to 😋

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I'm proud to have been for 20 years, since birth and brought our 14 year old daughter up :)

Find out how I finally discovered the secret to perfect homemade hummus – it's so much better than the hummus you get in the shops! RECIPE =>

Love pasta but need Gluten-free? In the interests of research! We've been looking for some great options for you... OrwellHealth

Thinking about becoming a vegetarian? Ayannah Mcilwain ('19) offers some easy-to-make vegetarian meals for college students 🥗😋

Who's ready for another & sweet delight for ? Us too! Today we're focusing on the classic chocolate cake! Get this fantastic sweet treat today by clicking available for only £2.00

Sometimes I'm lucky to eat at some pretty fancy places. But my heart lies on the street - in hole-in-the-walls - in casual eateries, sitting on plastic seats. . . .

Plant-based diets are beneficial however, they doesn't ensure that you are getting nutrients you need for optimal health. Check out these top supplements you may be lacking to help you achieve your health goals!

If you are looking for an easy, simple starter to serve for friends & family Dukkah will make you day! Served with just Bread & Oil it's the easiest and the tastiest by far.

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Beginner's Questions & Discussion

Welcome to our weekly Beginner’s Questions and Discussion! If you are a new vegetarian, feel free to ask any questions or share any tips you may have about transitioning to a vegetarian diet. Veteran vegetarians, please help out our new friends with advice, recipes and suggestions about how to make delicious meals, overcome social / familial pressure or any other advice you may have which will empower and encourage beginners to continue on their path to vegetarianism.Welc

Vegetarian Scrumptiousness on eBay!

Vegan bibimbap is a plant-based take on a classic Korean mixed rice dish. It’s full of flavours and textures, naturally gluten-free, deliciously addictive and healthy! It also lends itself well to bulk meal prepping for work or school.


No meat, no flesh, no problem! Just give me some beans, rice 🍚 and veggies 🌽 and I am good to go!
I eat to live, not live to eat - you can’t out train a bad diet!
#nomeat #vegetarian #veggiepower #meatlesseveryday #bodybuilder #personaltrainer #onlinecoach #fitnesstrainer #discipline #nutritioncoach #entrepreneur #goals #discipline #feedyourwhy #growthmindset #beauthentic #crunchtv (at Orlando, Florida)

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Zucchini and Corn Fritters with Salsa

Easy, quick, delicious, and packed with veggies!

This is a great option for lunch or dinner and perfect for the whole family! Delicious and filling on its own, or I added a little haloumi which goes well with the dish.

Ingredients: (makes 10 fritters)

-          4 medium zucchinis, grated

-          250g corn kernels

-          ¾ cup finely chopped spring onions

-          3 garlic cloves, crushed

-          1 ¼ cup chick pea flour

-          2 tsp cumin, ground

-          1 tsp thyme

-          1tsp salt & pepper


1.      In a large bowl, combine shredded zucchini, corn, green onions, chickpea flour, garlic, cumin, oregano, thyme, salt & pepper. Stir together until well combined.

2.      Allow to sit for at least 5 minutes. This step is important because the flour will absorb the moisture from the zucchini and create a batter.

3.      Warm a large non-stick skillet over medium heat. Grease with preferred cooking oil then scoop out ¼ cup of the zucchini mixture at a time into the skillet.

4.       Cook for about 3-5 minutes on each side, until light golden brown.

Salsa Recipe


-          1 cucumber, diced

-          2 roma tomatoes, diced

-          ½  red onion, diced

-          ¼ cup coriander, finely chopped

-          1 lime – juice

-          1 tbs olive oil


1.      Combine all diced/cubed ingredients together in a salad bowl.

2.      Squeeze the juice of 1 lime over all ingredients, and add olive oil.

3.      Toss well and serve.


This succotash recipe is converted from Marcus Samuelsson’s cookbook, ‘Marcus Off Duty’. 

He used all fresh ingratiates and I substituted the fresh corn and lima beans for frozen.  If you can’t find poblano chiles, substitute green pepper for mild flavor or any hot green pepper if you want to pack more punch.

The recipe calls for peanuts, which is a nice touch but can be left out.

Succotash is an old North American dish taught to European settlers by Native Americans. It has been altered over centuries and there are many versions. Many recipes contain milk or cream, and this Samuelson version called for butter, which I have eliminated to make it a vegan recipe.

It’s a colorful side dish that can be served hot or cold.

Remaining Time -0:04 Report this adJapanese Clear Onion Soup Recipe:Japanese Clear Onion Soup4.12 from 93 votesPrint PinRatePrep Time: 10 minutesCook Time: 30 minutesServings: 4 servingsAuthor: Roche WoodworthIngredients 2 • onions [diced] 6 cups • vegetable broth or water [whichever you have at hand] 2 • celery stalks [diced] 2 • carrots [peeled and diced] 2 • garlic cloves [minced] handful • button mushrooms [thinly sliced] handful • sliced scallions