thecluelessvegan:

Perhaps the most thrilling moment I had in London was when I discovered that Fortnum and Mason offers an ENTIRELY VEGAN HIGH TEA. I literally cried with joy. The first course was assorted tea sandwiches including: hummus with roasted artichokes, cucumber with earth balance, among a few others. The second was vegan scones with earth balance and assorted fruit spreads that were to die for. The third was a lemon shortbread and ginger carrot cakes. Now we can’t forget the tea! I drank the most delicious mango infused black tea. I think I had at least four cups. This was by far the best experience I had in London and I hope I’ll always remember it.

I COULD LITERALLY CRY WITH JEALOUSY, THIS IS SO INSANE. 

vegfest-and-a-run:

spring vegetable pot pies from feasting at home

janedougheatsvegan:

Vegan & Gluten Free Warm Summer-Inspired Pasta Salad in a Creamy Lemon Garlic Vinaigrette

It was such a gorgeous day out today and the warm weather was a pleasant reminder that summer is quickly approaching. This put me in the mood for something hearty but on the lighter side for dinner. 

Ingredients:
-1 pound of gluten free penne, cooked
-1 pound of butternut squash, peeled and cut into 1/2” cubes
-10 asparagus spears, chopped into 1/2” pieces
-1 medium yellow squash, chopped into 1/2” pieces
-2 medium heirloom tomatoes, chopped into 1/2” cubes
-1 1/2 tsp salt
-3/4 tsp freshly ground black pepper
-1/4 tsp crushed red pepper flakes
-2 cloves of garlic, minced
-2 T fresh Italian parsley, finely chopped
-1 T olive oil

For the vinaigrette:
-3/4 cup olive oil
-juice of 1 lemon
-1 clove garlic
-1/2 tsp salt
-1/2 tsp onion powder
-1/8 tsp crushed red pepper flakes

Preheat oven to 425. Lightly grease a baking sheet with nonstick spray.

In a bowl, combine butternut squash, asparagus, and yellow squash along with salt, pepper, red pepper, garlic, parsley, and olive oil. Toss until all veggies are evenly coated. 

Roast in the oven for about 15- 20 minutes, stirring half-way through, until all veggies are golden brown and tender.

Make your vinaigrette by blending all vinaigrette ingredients in a blender until it turns light and creamy. 

Add the vinaigrette to a large mixing bowl. To that, in go the roasted veggies and heirloom tomatoes, as well as your cooked pasta. Toss everything together until vinaigrette and veggies are running throughout your pasta. 

Enjoy!
Xoxo,
Jane Dough

Amy is amazing and everything she does is amazing and she won Cupcake Wars and this recipe looks amazing and I gotta get that. 

garden-of-vegan:

I Love Vegan - Issue #10