Brandi. 26. Cinephile. Vegan. Feminist. Atheist.
I live just outside of San Francisco, CA.
I'm very much into:
films, music, TV, nature, pop culture, puppies, and Lou Taylor Pucci.
last.fm
getglue
As of May 30, 2010:
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Photo with 2 notes
Awesome salad I made from the salad bar at Whole Foods.
Mixed greens, cucumbers, bell peppers, quinoa, sunflower seeds, yellow raisins, noodles, sesame dressing.
May 11, 2013
Source: yourlittleampersand
Photo reblogged from From Meat to Bean with 31 notes
From Native Foods, the Taquitos. #vegan #food #veganfood #me #personal #nativefoods
Source: thatvegancosplayer
Photo reblogged from HELLA VEGAN EATS with 5 notes
“Gangsta” Casserole “Murder Style” gotta veganize you!! #murderstyle #gangsta (at Spices! 3)
Photo with 6 notes
Organic Kale with Goji Berries @ Loving Hut
San Francisco, CA
Source: yourlittleampersand
Photo reblogged from fuck yeah fat vegans! with 425 notes
A delicious Rainbow Health Wrap, with edamame, red cabbage, carrots, and bell peppers.
Source: inessencedayspa
Photo reblogged from vegan food for the eyes. with 34 notes
Farinata & fattoush (a little inspired by links from @foodtravelco & @davidlebovitz today). by monica.shaw on Flickr.
Photo reblogged from Untitled with 23 notes
A little tofu scramble and some gluten free waffles for brunch. #tofu #brunch #waffles #whatveganseat #veganbacon #veganfoodshare @wegmans
Photo reblogged from Get This Firefighter Fit with 10,160 notes
Almond milk tutorial..
1. Soak a cup of raw almonds overnight.
2. Add the soaked almonds and 4 cups of water to your blender. Optional: sweeten it with a couple of dates, agave, vanilla and/or maple syrup.
3. Blend it at high speed for a minute or two.
4. Pour the milk through a “nut milk bag” and squeeze out the liquid..
5. Pour the milk into a purdy little bottle/jar..
6. Lasts 4-7 days in the fridge. Enjoy!
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