An Infinite List of Favorite Collections - Ziad Nakad F/W 2014 Haute Couture [1/2]

4gifs:

Secret agent cat. [video]

4gifs:

Secret agent cat. [video]

swarnpert:

taping mistletoe to my butt so you can all kiss my ass

westsoy:

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! This month we’ll be posting original recipes featuring WestSoy deliciousness!
Burrito Bowl with Salsa Baked Tofu
Yields 2 servings.
What You’ll Need:
Salsa Baked Tofu
1/2 block of extra-firm tofu, cut into bite-sized squares(I recommend using WestSoy Extra-Firm Tofu)
3 tbsp salsa
1 tsp sriracha
1 tsp olive oil
1 clove garlic, minced
pinch of salt
1/8 tsp (or less) of ground cumin(or substitute with WestSoy’s Baked Tofu in Cajun Blackened Spiced Rub flavour)
Chili & Lime Kale
3 packed cups of coarsely chopped kale (stems removed)
squeeze of lime juice
1 clove garlic, minced
pinch of salt
1/8 tsp (or less) of ground cumin
1/8 tsp chili powder
1/8 tsp salt
Brown Rice & Black BeansCombine:
1 1/2 cups cooked brown rice
3/4 cup black beans
Serve with:
shredded lettuce
chopped tomato
sliced avocado
2 whole grain wraps (optional)
salsa, hummus, guacamole, and lime
Salsa Baked Tofu:
Preheat your oven to 425 °F. Combine the tofu, salsa, sriracha, olive oil, garlic, cumin, and salt, making sure that the tofu is evenly coated.
Lay the tofu on a baking sheet lined with parchment paper. Bake for 10 minutes, flip, and bake for another 10 minutes.
If you’re short on time you can substitute the Salsa Baked Tofu for WestSoy’s Baked Tofu in Cajun Blackened Spiced Rub flavour.
Chili & Lime Kale:
Steam the chopped kale for 5 minutes or until just tender. Remove the kale from steamer and toss with a squeeze of lime juice, minced garlic, chili powder, cumin, and salt. Make sure to evenly coat the kale.
Tortilla Bowl:
Preheat your oven to 350 °F. Form your tortilla bowl inside of a lightly-greased, medium sized, oven-safe bowl. Bake for 8-12 minutes or until lightly browned. For serving, place inside a regular bowl for extra strength and rigidity.
Assembling the Burrito Bowl:
Lay a bed of brown rice & beans into a bowl, make a well in the center and fill with 1/2 of the Chili & Lime Kale and top with 1/2 of the Salsa Baked Tofu. Make sure everything is hot before serving. Top with shredded lettuce, fresh chopped tomato, sliced avocado, and your favourite combination of salsa, hummus, guacamole, and lime juice.

westsoy:

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! This month we’ll be posting original recipes featuring WestSoy deliciousness!

Burrito Bowl with Salsa Baked Tofu

Yields 2 servings.

What You’ll Need:

Salsa Baked Tofu

  • 1/2 block of extra-firm tofu, cut into bite-sized squares
    (I recommend using WestSoy Extra-Firm Tofu)
  • 3 tbsp salsa
  • 1 tsp sriracha
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • pinch of salt
  • 1/8 tsp (or less) of ground cumin
    (or substitute with WestSoy’s Baked Tofu in Cajun Blackened Spiced Rub flavour)

Chili & Lime Kale

  • 3 packed cups of coarsely chopped kale (stems removed)
  • squeeze of lime juice
  • 1 clove garlic, minced
  • pinch of salt
  • 1/8 tsp (or less) of ground cumin
  • 1/8 tsp chili powder
  • 1/8 tsp salt

Brown Rice & Black Beans
Combine:

  • 1 1/2 cups cooked brown rice
  • 3/4 cup black beans

Serve with:

  • shredded lettuce
  • chopped tomato
  • sliced avocado
  • 2 whole grain wraps (optional)
  • salsa, hummus, guacamole, and lime

Salsa Baked Tofu:

Preheat your oven to 425 °F. Combine the tofu, salsa, sriracha, olive oil, garlic, cumin, and salt, making sure that the tofu is evenly coated.

Lay the tofu on a baking sheet lined with parchment paper. Bake for 10 minutes, flip, and bake for another 10 minutes.

If you’re short on time you can substitute the Salsa Baked Tofu for WestSoy’s Baked Tofu in Cajun Blackened Spiced Rub flavour.

Chili & Lime Kale:

Steam the chopped kale for 5 minutes or until just tender. Remove the kale from steamer and toss with a squeeze of lime juice, minced garlic, chili powder, cumin, and salt. Make sure to evenly coat the kale.

Tortilla Bowl:

Preheat your oven to 350 °F. Form your tortilla bowl inside of a lightly-greased, medium sized, oven-safe bowl. Bake for 8-12 minutes or until lightly browned. For serving, place inside a regular bowl for extra strength and rigidity.

Assembling the Burrito Bowl:

Lay a bed of brown rice & beans into a bowl, make a well in the center and fill with 1/2 of the Chili & Lime Kale and top with 1/2 of the Salsa Baked Tofu. Make sure everything is hot before serving. Top with shredded lettuce, fresh chopped tomato, sliced avocado, and your favourite combination of salsa, hummus, guacamole, and lime juice.

bigfatfeminist:

ethiopienne:

beautifullybirdy:

loveandzombies:

This fall, New York City becomes the first city in the nation to tackle the issue of girls’ self-esteem and body image. Recognizing that girls as young as 6 and 7 are struggling with body image and self-esteem, (over 80% of 10-year-old girls are afraid of being fat and by middle school, 40-70% of girls are dissatisfied with two or more parts of their body), New York City is launching a self-esteem initiative to help girls believe their value comes from their character, skills, and attributes – not appearance. 

HOLY SHIT DISABILITY REPRESENTATION IN A MAINSTREAM BODY ACCEPTANCE CAMPAIGN

and girls of color!

yo this was thought up by a bunch of middle schoolers and teenagers with Brave Girls Alliance and SPARK IT GETS COOLER

garden-of-vegan:

Pink grapefruit segments and toasted rye bread topped with peanut butter and trail mix (raw pumpkin seeds, walnuts, sliced almonds, dried cranberries, and raisins.)

garden-of-vegan:

Pink grapefruit segments and toasted rye bread topped with peanut butter and trail mix (raw pumpkin seeds, walnuts, sliced almonds, dried cranberries, and raisins.)