Nicole and I stopped at Lush during our 6hour disgusting mall outing with Attycat (@ topanga mall) and I’m so happy with my purchases. I haven’t used a good mask in forever and its going to be hard to not put this one on every night. The products I got are vegan and cruelty free so that’s a plus, and the smelllllll, oh god (Taken with Instagram at topanga mall)
I make all of Atticus’s baby food by scratch because it’s a million times healthier, easier (I swear,) and cheaper. Plus I can assure that it’s vegan and cruelty free this way. All I do is throw the ingredients into a blender (I have the “magic bullet”) and puree. It’s fresh and if you add hot ingredients, like steamy oatmeal, the food comes out warm without having to use a microwave! (Taken with Instagram)
My backyard and pool (and sanctuary!) The gate was installed for baben safety, of course. All the furniture on our patio is either recycled, restored, or a really cheap grocery store item used in an innovative way (mason jars, silk scarf on the chandelier, cutlery and kitchenware, etc) (Taken with Instagram)
So I made the pancakes right after that pancake recipe post (see below) and they were PERFECT. Honestly better than any non-vegan pancakes I’ve ever made. Fluffy, sweet and thick! I adapted the recipe a bit so I will just edit my original post, rather than write the adaptions on here. The recipe adaptions I made involved changing the amount of egg substitute so its crucial that you follow it if you want the same consistency as the ones in my pic! (Taken with Instagram)
This is one of my 5 min meals that I make all the time for lunch. The recipe is pretty self explanatory, and it’s all raw. I didn’t picture it, but I put the two slices together and eat it as a sandwich because it’s less messy. Soooooo filling and so good (Taken with Instagram)
Eggless French Toast [including 3 optional flavor adaptions: almond, cinnamon, and banana]
5 slices wholegrain bread (use a mild-flavored grain, like wheat— not rye or sourdough, unless you actually happen to like your French toast with those breads)
1 cup soymilk
1/4 cup whole-wheat flour
1 tbsp maple syrup or agave nectar
2 tbsp flaxseed meal
1 tsp pure vanilla extract
Optional ingredients: 1/2 cup almonds, finely crushed. 2tsp of cinnamon/3tsp of cinnamon sugar. 1/2 of a bannana.
Oil to coat skillet or griddle in a thin layer
Place all ingredients except the bread, almonds and oil in a shallow container and mix well.
Place the almonds in a separate dish
Dip the slices of bread one by one in the batter and coat on either side. I let them soak about 20-30 seconds on each side.
Dip into the almonds
Heat a skillet and coat with a thin layer of oil
Place a slice of the French toast on the skillet and cook on each side until golden brown.
For the adaptions all you have to do is add the key ingredient to the batter, and also sprinkle it on if you want a stronger flavor. (with the exception of the almonds, which I provided explicit instructions for). Then you’re done. Enjoy! (Taken with Instagram)
The vegan Indian style dinner I made tonight. So yum! (Taken with Instagram)
My vegan binge tonight. 1.Steel-cut oatmeal with maple syrup over a layer of bananas, sprinkled with brown sugar and covered in sliced almonds. 2. Steamed Asian vegetable medley with a sweet Indian dressing over jasmine rice 3. HOMEMADE vegan icecream made with frozen bananas and blueberries. All of them took under 10 min to make! Almost zero prep time (Taken with Instagram)
Crafting Community with Kimmel Kids and Splendid takes off today at Ace Hotel & Swim Club — three days of radness with artists large and small. If you’re not here already doing yoga, making cool stuff, skateboarding, eating s’mores, you can get day passes or stay the weekend by calling us here.
All shots from Kimmel Kids on Instagram
alllll i WANT is to be a part of that swim club!
Sooo restless and sooo very hungry. I have been wanting to make vegan pancakes for the fam for a while now and I am tired of putting it off! So today there will be a real pancake bitch over here~
Paul’s Buttermilk Pancakes
Serves 4. Makes about 15 3 to 4 inch pancakes.
- 1 cups all-purpose flour
- 1 cup white whole wheat flour or whole wheat pastry flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups soy milk
- 2 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 2 teaspoons vanilla
- 2 tablespoons canola oil
In a glass measuring cup, stir together the milk and vinegar and set aside to thicken (that’s how you make vegan buttermilk).
Now, whisk together the flour, baking powder, and salt in a large bowl.
Go get your griddle ready. It should be heated to medium-low.
By now your buttermilk should be quite thick. Add the sugar, vanilla, and oil to the cup. Stir. And pour the wet ingredients into the dry.
You should have a nice thick-ish batter with some lumps. Don’t over mix.
When your griddle is nice and hot, lather it lightly with vegan butter and pour your batter onto the hot surface. About 1/4 cup of batter will give you a nice sized pancake. When the edges are dry and some bubbles have formed and popped, it’s ready to flip.
Repeat. Serve hot with vegan butter and maple syrup.