garden-of-vegan:

Toasted sesame bagel sandwich with butter lettuce, carrot ribbons, tomato slices, smoked tofu, baby spinach, melted Daiya cheddar, salt and pepper, and hummus.

garden-of-vegan:

Toasted sesame bagel sandwich with butter lettuce, carrot ribbons, tomato slices, smoked tofu, baby spinach, melted Daiya cheddar, salt and pepper, and hummus.

jenisicecreams:

More than 100 employees—plus friends and familydonned Ohio Proud t-shirts and joined Team Jeni’s in our march through downtown Columbus for the annual Stonewall Columbus Pride Parade on June 21.

writeworld:

Writer’s Block
A picture says a thousand words. Write them.
Mission: Write a story, a description, a poem, a metaphor, a commentary, or a critique about this picture. Write something about this picture.
Be sure to tag writeworld in your block!

writeworld:

Writer’s Block

A picture says a thousand words. Write them.

Mission: Write a story, a description, a poem, a metaphor, a commentary, or a critique about this picture. Write something about this picture.

Be sure to tag writeworld in your block!

gastroglutton:

Bruschetta. The Italian antipasti I could eat every single day. This is a quick and gorgeous variation on a classic.
Ricotta Bruschetta
Acquire an Italian loaf of bread. Cut into manageable pieces and drizzle a bit of EVOO on both sides. 
Cut an appropriate amount of cherry tomatoes (bonus points if you’ve got multicolored ones) in half. Mix with olive oil, fresh chopped basil, salt and pepper.
In a separate bowl, mix ricotta cheese with more chopped basil.
Heat a large pan (any kind will do) on medium and then add your bread pieces. Now let them hang for a minute or two and then turn over. The goal is to let the oil/heat magic work so you get those fantastic brown edges. 
Now put it all together. Bread, then ricotta mixture and then tomatoes. Add a little finishing salt and pepper and you’re done. Look at you.
Impress the snot out of your friends next time you’re hosting. This app’s simplicity can be our little secret.
Try Everything,
G2

gastroglutton:

Bruschetta. The Italian antipasti I could eat every single day. This is a quick and gorgeous variation on a classic.

Ricotta Bruschetta

  1. Acquire an Italian loaf of bread. Cut into manageable pieces and drizzle a bit of EVOO on both sides. 
  2. Cut an appropriate amount of cherry tomatoes (bonus points if you’ve got multicolored ones) in half. Mix with olive oil, fresh chopped basil, salt and pepper.
  3. In a separate bowl, mix ricotta cheese with more chopped basil.
  4. Heat a large pan (any kind will do) on medium and then add your bread pieces. Now let them hang for a minute or two and then turn over. The goal is to let the oil/heat magic work so you get those fantastic brown edges. 
  5. Now put it all together. Bread, then ricotta mixture and then tomatoes. Add a little finishing salt and pepper and you’re done. Look at you.

Impress the snot out of your friends next time you’re hosting. This app’s simplicity can be our little secret.

Try Everything,

G2

garden-of-vegan:

Orange-Nectarine-Banana Smoothie (approx. 1 cup orange juice, 1 frozen banana, 1 frozen nectarine, and 1/2 a mango) topped with buckwheat groats, hemp hearts, chia seeds, and pumpkin seeds.

garden-of-vegan:

Orange-Nectarine-Banana Smoothie (approx. 1 cup orange juice, 1 frozen banana, 1 frozen nectarine, and 1/2 a mango) topped with buckwheat groats, hemp hearts, chia seeds, and pumpkin seeds.

theeverydayveggie:

Today’s lunch: coconut milk pumpkin bisque topped with coconut cream, spicy toasted pumpkin seeds and fresh spring onions from the herb garden! Delicious!

theeverydayveggie:

Today’s lunch: coconut milk pumpkin bisque topped with coconut cream, spicy toasted pumpkin seeds and fresh spring onions from the herb garden! Delicious!