Not All Those Who Wander Are Lost

Heute geht’s bei mir auf die VeggieWorld hier in Düsseldorf. Kommt sonst noch wer? 🙋🏻‍♀️ Das ist eine Messe für den veganen Lebensstil. Ich kenne viele der Aussteller schon und freue mich sehr darauf neue Menschen kennenzulernen. 😍 Ich habe Messen für mich in den letzten Jahren total für mich entdeckt. Sie sind auch prima um geschäftlich Kontakte zu knüpfen. 😊 Schönen Samstag euch! ♥️ (at Düsseldorf, Germany) https://www.instagram.com/p/BpJY7KMgpNA/?utm_source=ig_tumblr_share&igshid=1n22ni7ylcylu

Toast for breakfast, what’s new hehe (PS Robin wants everyone to know that he made these for me)

* Munching on vegan cheesy kale salads every day since we are in London 💦. Wondering why we can’t get them in Germany 🤔. But I think this is the good thing about going to different countries to explore new wonders. Would be boring if it would be everywhere the same. It’s already our last full day here so there might be one more kale salad to go tomorrow. More of new explored grinddzzZz in my story ☀️#veganexploring #veganlondon #plandfood #kalesalad #ricesalad #blogger (at London, United Kingdom) https://www.instagram.com/p/BoHyMiyj5Jc/?utm_source=ig_tumblr_share&igshid=1p83qm5marhkg

😍😍😍

Chocolate Peanut Butter Granola

Pitas for breakfast! One with flax pb + banana, one with bloob jam

last breakfast of 2017 || sourdough toast with @mayversfood dark roasted peanut butter, berries and hemp seeds 👏🏼 I’m going to spend the last day of this year cleaning and organising the house, finishing my bullet journal set up for next year, seeing my mumsy, and hopefully having lunch with a friend. Finishing a rather up and down kinda year on a good note! ✨

This yummy bowl is a combo of a new favourite with an old favourite: Thai Red Tofu Curry with Jamaican Rice & Peas and steamed Broccoli. Although both the rice and curry usually include coconut milk, I skipped it in the curry for a stronger flavour of the spices…but don’t mind me…you can add it if you’d like 😊 . Thai Red Tofu Curry . 350g tofu, drained & cubed 2 tsps oil 2 heaped tbsps Thai Red Curry paste ½ small onion, sliced 1 tbsp soy sauce 2 tsps coconut sugar or maple syrup Half of each red bell pepper (diced) ¼ head cabbage, sliced ½ cup coconut milk or water . - Heat oil in a pan and add tofu until browned. Add curry paste and onions. Cook until paste becomes fragrant. - Add remaining ingredients, including cabbage with water or coconut milk. Simmer on low heat for about 5-8 mins. Season to taste with salt. . Rice & “Peas” (Makes about 7 cups rice) . 450g/2.5cups rice 265g/1.5 cups cooked kidney beans 1200ml/5 cups coconut milk (some kidney bean cooking liquid may also be used) 2-3 stalks scallion, chopped 1 tsp thyme ¼ tsp ground pimento/allspice 1 tsp salt (reduce if salt was added to beans) ¼ tsp black pepper 1 whole scotch bonnet pepper (optional) . Combine all ingredients in a pot, cover and bring to a boil. Reduce heat and cook until liquid is absorbed and rice is tender. Add more liquid if needed. Remove from heat and rest for at least 15 mins. . Enjoy! ❤️ . . . . . . #comfortfood #jamaicanfood #veganbowl #curry #vegan #veganfood #vegansofig #whatveganseat #plantbased #beautifulcuisines #eatyourgreens #veganfoodshare #bestofvegan #f52grams #fitfam #heresmyfood #wholefoods #feedfeed #vegandinner #veganeats #letscookvegan #veganrecipe #getinmybelly #plantpowered #feedme #instafood

Insta: kellyeatskale