x-carrotcake

x-carrotcake

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vegan foodie

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x-carrotcake·12 hours agoText

My wholesome breakfast

I had porridge with those amazing toppings. This time I cooked porridge in water for at least 10 minutes. Once it absorbed liquid, I added ½ cup of almond milk and boiled until it soaked up the milk. It turned out very creamy and gentle. With the cold soy yogurt, it tastes a bit like overnight oats but not v cold as it was boiled.

It was my favourite breakfast this week 🥺

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x-carrotcake·6 days agoPhoto

purest-witch:

some beautiful old botanical illustrations from a gardening book I own 

this is one of my favourite types: old botanical illustrations 

i even don’t know why but every time i see them my finger acts on its own and just clicks on heart button it might be addiction

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x-carrotcake·15 days agoText

I haven’t cooked pasta for a while so time for simple, delicious, absolutely fake Italian pasta is now! 😌

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1. What is required:

  • ~ 100 g. pasta of choice (my choice is spaghetti, classic)
  • 2 vegan sausages
  • 1 yellow onion
  • 2-3 garlic cloves
  • 400-500 g. marinara or any tomato sauce
  • 2 tbsp nutritional yeast
  • 1 tbsp olive oil
  • chili flakes, chili powder, rosemary (optionally)
  • salt to taste
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2. Cook the pasta according to the package’s instruction. Save some pasta water for the sauce.

3. Cut sausages diagonally into thick pieces. Roast them in olive oil until crunchy and brown. Remove the sausages from the pan and set aside. 

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4. Cut the onion into cubes and slice garlic cloves. Fry the onion and garlic in the same frying pan until slightly golden. Add more olive oil (or splash of water) to deglaze the pan if needed. Add spices. 

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5. Add tomato sauce and nutritional yeast. Cook for 10-15 minutes adding pasta water. It makes the sauce thicker how I like. If you are pretty happy with the consistence, don’t add it.

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6. Add cooked pasta and sausages. Stir well.

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It turned out so good. The only one minus of this pasta is that I ate two plates of it 😅 I was so full after this so breathing was a challenge. Don’t repeat my mistake.

Besides, I am glad I cooked it.

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x-carrotcake·17 days agoText

acti-veg:

uncle-beanbag:

hominishostilis:

acti-veg:

It is so odd how often people go out of their way to tell vegans that they’re eating meat… It’s like they think we don’t know that other people eat animals. Do they think we have all been raised in isolated vegan communes? That we’re all just blissfully unaware that billions of animals are being eaten right this minute? Do they think that telling us they’re eating a steak is going to upset us any more than almost everyone we know doing the exact same thing in front of us every single day?

Maybe it’s cause y’all never shut the fuck up about your diet being “morally superior”.

Wish I was eating billions of animals a second

God you guys are boring.

probably unnecessary opinion but i cannot keep silence. firstly, i don’t start a conversation with anyone ‘hello my name is x-carrotcake and i’m vegan’. i don’t know anyone who is vegan saying this thing. so ‘never shut the fuck up’ is a very argumentative statement. secondly,  imagine you’re living in a developed country with good well-paid job, almost no criminals and your life would be absolutely perfect except the fact those stupid people with less comfortable conditions are ‘complaining’ a lots they don’t have basic things to survive. awful right? why cannot they shut the fuck up because you don’t want to hear about this? nonsense. the world would be perfect if everyone shuts the fuck up and lives like it is, right? but surprise surprise it is not! if everyone never spoke up and accepted what they have without an attempt to change something, we’d still live in 15th century. not mentioning the fact vegans do not force you, personally you, stop eating animals. do what you want there is no law ‘you must be vegan’. but complaining vegans share their thoughts and beliefs is a very odd thing.

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x-carrotcake·18 days agoText

Wrap with Sticky Tofu Strips

Sweet Chili Sauce is the THING! ☺️

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1. What is required:

  • block of firm tofu (I took smocked tofu)
  • ½ avocado
  • hummus or any vegan vegetable paste (I took soy paste with tomatoes)
  • handful of spinach
  • 1 tortilla 
  • For sauce:
  • 1,5-2 tbsp agave or maple syrup
  • 2 tbsp soy sauce
  • 1 tbsp chili paste (I highly recommend gochujang, Korean chili paste)
  • 1,5 tsp rice vinegar
  • 1,5 tsp sesame oil
  • chili flakes (optional)
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2. Mix all ingredients for the sauce and whisk until smooth.

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3. Cut tofu into strips and marinade pieces of tofu in the sauce for 10-15 minutes.  Fry tofu in a frying pan. Coat with the remaining sauce. 

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4. Fry tofu on both sides for around 5 minutes.

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5. Spread hummus (or paste of choice) and mashed avocado on tortilla*.  Place tofu and spinach on top. I sprinkled sesame seeds because I like it and let’s be honest sesame seeds give extra 100 points to any dish.

*I prefer to warm my tortilla before on a big dry frying pan.

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6. Roll your wrap as tight as possible and cut in half. Or don’t just eat 😅

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x-carrotcake·21 days agoText

is a simple perfect for spring meal. So many vegetables are available. You can choose whatever you want but here I suggest my favourite option.

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1. What is required:

  • puff pastry (I took 3 sheets)
  • 1 eggplant
  • ½ zucchini (a.k.a. courgette)
  • 1 red onion
  • 3 tbsp red pepper sauce (or tomato paste or tomato puree or Gochujang, Korean chili  paste, or marinara…)
  • handful of spinach
  • 1,5 tbsp nutritional yeast
  • hot sauce of your choice
  • salt, black pepper to taste
  • + additional spices/herbs if you want. I took rosemary and garlic powder
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2. Preheat the oven to 200 C or 400 F.  Line a large baking sheet with parchment paper. I had to take a foil bc forgot to buy a parchment paper 😓

3. Cut vegetables. Roast the eggplant on a grill or a dry frying pan. Place sheets of the pastry on the baking sheet. Spread the pepper paste and place vegetables on top. Sprinkle with salt, black pepper, garlic powder, and rosemary.

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4.  Add spinach, nutritional yeast, and the hot sauce. 

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5. Bake for 25-30 minutes.

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That’s all what you need to get a crunchy pie for dinner 😌

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x-carrotcake·25 days agoText

Roasted Butternut Squash stuffed with couscous, spinach and mushrooms

Long time no see huh? A project ate me up and I lived on food delivery and sandwiches😔. I finished the project and here I am with another easy recipe!

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1. What is required:

  • 1 butternut squash
  • 1 cup couscous
  • 5 mushrooms
  • juice of ¼ lemon
  • 2 garlic cloves
  • handful of spinach
  • 2,5 tbsp balsamic vinegar
  • cinnamon powder
  • salt to taste 
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2. Cut the butternut squash in halves and remove seeds. Sprinkle with cinnamon powder and salt. Place cut-side down on a lined baking sheet and put in the oven. Bake it for 15 minutes at 200 C or 400 F. After 15 minutes, flip halves over and bake for 30-45 minutes depending on the size of the butternut squash. 

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3. While the butternut squash is being baked, fry sliced mushrooms in a big frying pan. Add oil or splash of water to deglaze the pan. In 10 minutes add spinach and pour lemon juice.

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4. In 4-5 minutes add cooked couscous* and balsamic vinegar. Stir well and cook for 5 minutes more.

* How I ‘cook’ couscous: pour couscous with hot water so it covers grains with about 2 cm. You can crush bullion cube or vegetable powder and add your favourite spices.

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Fill the butternut squash with couscous filling. How easy was it? 😉

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