#vegansofig Instagram Photos & Videos

vegansofig - 14.6m posts

    Last night before our #VegOutSummerBash 🎉 where I ate waaay to much @purgatorypizza 🍕 drank too much @drakesorganic🍹 and flexed my corn hole skills in this stunning @sanikai_clothing 👚 ensemble. 
Thank you to all the beautiful souls who came out to hang with us, our incredible sponsors, amazing volunteers, and an especially big shout out to the best team on the planet, my @vegoutlosangeles squad and our valiant leader, @maggieeortlieb ortlieb 🌱🌎🐮

    Last night before our #VegOutSummerBash 🎉 where I ate waaay to much @purgatorypizza 🍕 drank too much @drakesorganic🍹 and flexed my corn hole skills in this stunning @sanikai_clothing 👚 ensemble.
    Thank you to all the beautiful souls who came out to hang with us, our incredible sponsors, amazing volunteers, and an especially big shout out to the best team on the planet, my @vegoutlosangeles squad and our valiant leader, @maggieeortlieb ortlieb 🌱🌎🐮

    0 1 52 seconds ago
    How cute are these little beauties in their “No Difference” tees?! 😍😭👯‍♀️

    How cute are these little beauties in their “No Difference” tees?! 😍😭👯‍♀️

    1 2 2 minutes ago
    Hello! I cannot believe in a little more then a week I will be a junior in high school! Because I’m prepping to go back to school, I’m starting meal prepping! I have quite a few recipes that will be so easy for back to school, and I’m excited to show you! Today I have a simple salad (cucumber, tomatoes, carrots, and balsamic dressing) with a side of an oat bar, and an apple! This lunch is really delicious (I promise it is, I’m eating it now!😂) and it was so easy to make and have for a whole week!💛🌱

    Hello! I cannot believe in a little more then a week I will be a junior in high school! Because I’m prepping to go back to school, I’m starting meal prepping! I have quite a few recipes that will be so easy for back to school, and I’m excited to show you! Today I have a simple salad (cucumber, tomatoes, carrots, and balsamic dressing) with a side of an oat bar, and an apple! This lunch is really delicious (I promise it is, I’m eating it now!😂) and it was so easy to make and have for a whole week!💛🌱

    0 1 2 minutes ago
    ❤️❤️❤️

    ❤️❤️❤️

    2 1 2 minutes ago
    I’m ready to start my fruit feast! 🤩

    I’m ready to start my fruit feast! 🤩

    5 1 4 minutes ago
    @bolfoods Coconut corn sweet potato soup w @tildarice coconut rice 🥰 sooo delicious!

    @bolfoods Coconut corn sweet potato soup w @tildarice coconut rice 🥰 sooo delicious!

    3 1 5 minutes ago
    POSSUM PIZZA OPENS AT 2! TODAY! SATURDAY!! Ever wonder how we got the name POSSUM PIZZA!? This picture says it all!! The day our truck got delivered this little guy showed up and snagged a slice! That’s me and the truck in the background. ✌️See y’all today 2-8pm! (and yes today we are doing stuffers)

    POSSUM PIZZA OPENS AT 2! TODAY! SATURDAY!! Ever wonder how we got the name POSSUM PIZZA!? This picture says it all!! The day our truck got delivered this little guy showed up and snagged a slice! That’s me and the truck in the background. ✌️See y’all today 2-8pm! (and yes today we are doing stuffers)

    27 2 5 minutes ago
    Bun Chay again! 🥗

    Bun Chay again! 🥗

    3 1 5 minutes ago
    Foto: 'El famoso restaurador de carne y crítico de alimentos Eddie Huang ahora se volverá vegano de los incendios amazónicos'
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Yuuuusssssssss!  Who’s next?! Love the honesty that drove @mreddiehuang to stop eating animals because he’s walking the walk when it comes to the fact that the 🌍 is on 🔥 , this is an emergency 🚨and we need to actually do something about it! -
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As a side effect now his own health is going to improve, 1-200 animals a year are not going to be slaughtered for him, and this man has massive influence via his TV show and huge presence on social media!  On behalf of the 🐮🐷🐣🐒🐝🐠🐯🦇🦎🦜🦓🐘🦏🦛 and the 🌏 THANK YOU EDDIE HUANG! (Wild animals are there because as he pointed out in his post declaring he’s joining the #VGANG it takes 20 times as much land to feed an animal eater vs a vegan. -
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@vegangreenplanet thank you for producing this visual to bring this inspirational news to our attention!
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Don’t #prayforamazonia , do something about it!  Stop eating animals!  #amazon
#vegan #vegansofig #vegansofinstagram #animalrights #plantbased #veganfood #animals #veganrecipes #govegan #crueltyfree
Reposted from @gaia_is_i

    Foto: 'El famoso restaurador de carne y crítico de alimentos Eddie Huang ahora se volverá vegano de los incendios amazónicos'
    ----
    Yuuuusssssssss! Who’s next?! Love the honesty that drove @mreddiehuang to stop eating animals because he’s walking the walk when it comes to the fact that the 🌍 is on 🔥 , this is an emergency 🚨and we need to actually do something about it! -
    -
    As a side effect now his own health is going to improve, 1-200 animals a year are not going to be slaughtered for him, and this man has massive influence via his TV show and huge presence on social media! On behalf of the 🐮🐷🐣🐒🐝🐠🐯🦇🦎🦜🦓🐘🦏🦛 and the 🌏 THANK YOU EDDIE HUANG! (Wild animals are there because as he pointed out in his post declaring he’s joining the #VGANG it takes 20 times as much land to feed an animal eater vs a vegan. -
    -
    @vegangreenplanet thank you for producing this visual to bring this inspirational news to our attention!
    -
    -
    Don’t #prayforamazonia , do something about it! Stop eating animals! #amazon
    #vegan #vegansofig #vegansofinstagram #animalrights #plantbased #veganfood #animals #veganrecipes #govegan #crueltyfree
    Reposted from @gaia_is_i

    4 0 6 minutes ago
    Just getting some practice in with the fur babies 🐾.. before the human baby! I’d say we need to keep practicing! See you in February, Baby Nichols we already love you to the moon 🌙 and back! 😘 #16weekspregnant

    Just getting some practice in with the fur babies 🐾.. before the human baby! I’d say we need to keep practicing! See you in February, Baby Nichols we already love you to the moon 🌙 and back! 😘 #16weekspregnant

    1 1 7 minutes ago
    😍 Nicecream 😍

    😍 Nicecream 😍

    6 1 7 minutes ago

Top #vegansofig posts

    Coconut caramel swirl ice cream by @healthyholisticview 🍧
1/2 cup oat cream
1/3 cup coconut milk
1 cup cashew
3-4 frozen bananas
1/2 cup coconut flakes
1/4 cup coconut caramel
How to:
In a high speed blender mix everything except the coconut caramel. Make sure it's all creamy and no chunks remains. Pour in a box and put in the freezer for 20 - 30 minutes. Take outside and blend through and swirl in the coconut caramel. Put in the freezer again for a couple of hours until it's all frozen. Take out 5-10 minutes before serving and serve with more coconut caramel and blueberries.. 💕

    Coconut caramel swirl ice cream by @healthyholisticview 🍧
    1/2 cup oat cream
    1/3 cup coconut milk
    1 cup cashew
    3-4 frozen bananas
    1/2 cup coconut flakes
    1/4 cup coconut caramel
    How to:
    In a high speed blender mix everything except the coconut caramel. Make sure it's all creamy and no chunks remains. Pour in a box and put in the freezer for 20 - 30 minutes. Take outside and blend through and swirl in the coconut caramel. Put in the freezer again for a couple of hours until it's all frozen. Take out 5-10 minutes before serving and serve with more coconut caramel and blueberries.. 💕

    2,414 8 1 hour ago
    Godzilla Burger by @gone_vegan ❤️ Spotted on @bestofvegan

Serves 2-4 
Patties
1/3 cup finely chopped red onion
1/4 cup finely chopped green pepper
1 lb vegan minced “meat”
1/3 cup beetroot puree
1 tbsp liquid smoke
1 tsp hot sauce 
1 tbs vegan bbq sauce
1/2 tbs sweet paprika
1/2 tsp salt (or to taste)
Olive oil

Burger
2 squared ciabattas, about 4.5x3.5inch
2 leaves fresh kale, chopped
1 roma tomato, sliced
1/4 red onion, sliced
6 slices smoked vegan cheese
1 tbsp vegan milk 
1/2 zucchini, finely slice with a mandolin
Sauces at choice (optional)

Cut one of the ciabattas in half, as if you were making a sandwich. 
Remove both the top & the bottom of the second one, leaving a squared slice about 3-4 inch tall. That will become your central slice of bread.
Warm 1 spoon of olive oil in a pan & gently pan fry onion & bell pepper for 7-8 min. 
Place a spoon of oil in a grill pan over high heat & grill the zucchini for about 3 min per side, or until the brown marks start to appear.
Place the minced “meat” in a bowl, add the rest of the ingredients for the patties and stir well to combine, until the mix gets a nice and dark meaty color.
When ready, place the pan fried onion & bell pepper in the bowl and stir again.
Place half of the mix onto a chopping board & shape it into a rectangular, flat form with a flipper. The patty should be as large as the ciabatta, so use one of the slices of bread as a measurement for it. Repeat with the 2nd part of the minced “meat”.
Place a spoon of oil in a large pan & carefully move the patties into it. Being so large they might fall apart so lift them gently with the help of two flippers.
Cook the patties about 5 min per side, or until nicely brown and slightly crispy. Make sure the minced “meat” is cooked inside and not only outside.
Place the vegan cheese & milk in a small pot & cook over low heat until the cheese has melted. 
Start composing your burger by placing the bottom of the ciabatta on a plate, top with the kale, then 1 of the patties, 1/2 of the melted cheese & the tomato. 
Add the middle slice of bread, zucchini & onion, then top with the second patty and finally the remaining melted cheese &

    Godzilla Burger by @gone_vegan ❤️ Spotted on @bestofvegan

    Serves 2-4
    Patties
    1/3 cup finely chopped red onion
    1/4 cup finely chopped green pepper
    1 lb vegan minced “meat”
    1/3 cup beetroot puree
    1 tbsp liquid smoke
    1 tsp hot sauce
    1 tbs vegan bbq sauce
    1/2 tbs sweet paprika
    1/2 tsp salt (or to taste)
    Olive oil

    Burger
    2 squared ciabattas, about 4.5x3.5inch
    2 leaves fresh kale, chopped
    1 roma tomato, sliced
    1/4 red onion, sliced
    6 slices smoked vegan cheese
    1 tbsp vegan milk
    1/2 zucchini, finely slice with a mandolin
    Sauces at choice (optional)

    Cut one of the ciabattas in half, as if you were making a sandwich.
    Remove both the top & the bottom of the second one, leaving a squared slice about 3-4 inch tall. That will become your central slice of bread.
    Warm 1 spoon of olive oil in a pan & gently pan fry onion & bell pepper for 7-8 min.
    Place a spoon of oil in a grill pan over high heat & grill the zucchini for about 3 min per side, or until the brown marks start to appear.
    Place the minced “meat” in a bowl, add the rest of the ingredients for the patties and stir well to combine, until the mix gets a nice and dark meaty color.
    When ready, place the pan fried onion & bell pepper in the bowl and stir again.
    Place half of the mix onto a chopping board & shape it into a rectangular, flat form with a flipper. The patty should be as large as the ciabatta, so use one of the slices of bread as a measurement for it. Repeat with the 2nd part of the minced “meat”.
    Place a spoon of oil in a large pan & carefully move the patties into it. Being so large they might fall apart so lift them gently with the help of two flippers.
    Cook the patties about 5 min per side, or until nicely brown and slightly crispy. Make sure the minced “meat” is cooked inside and not only outside.
    Place the vegan cheese & milk in a small pot & cook over low heat until the cheese has melted.
    Start composing your burger by placing the bottom of the ciabatta on a plate, top with the kale, then 1 of the patties, 1/2 of the melted cheese & the tomato.
    Add the middle slice of bread, zucchini & onion, then top with the second patty and finally the remaining melted cheese &

    3,307 19 6 hours ago
    Ultimate Lemon and Passionfruit baked cake by @rainbownourishments ! 🍰🍋 Isn't it just beautiful?? 😍

    Ultimate Lemon and Passionfruit baked cake by @rainbownourishments ! 🍰🍋 Isn't it just beautiful?? 😍

    5,531 58 6 hours ago
    Chickpea Salad by @jadoresmoothies 🥗🤤
.
Ingredients 
1 bell pepper 
10 -15 cherry tomatoes 
1 can Chickpea 
1/2-1 red onion 
Parsley
Coriander 
Lime juice 
Salt pepper

    Chickpea Salad by @jadoresmoothies 🥗🤤
    .
    Ingredients
    1 bell pepper
    10 -15 cherry tomatoes
    1 can Chickpea
    1/2-1 red onion
    Parsley
    Coriander
    Lime juice
    Salt pepper

    6,798 67 23 August, 2019
    Apple spice layer cake by @panaceas_pantry 🍰
.
Ingredients • 300g (2 1/3 cups + 1 tsp) plain flour
• 65g (3/4 cup) almond meal
• 3 tsp baking powder
• 3/4 tsp baking soda
• 1/3 tsp salt
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg • 2 cups milk of choice
• 1 Tbsp (15mL) apple cider vinegar • 230g (1 1/2 cups) brown sugar
• 1/3 cup coconut yoghurt
• 3/4 cup rice bran oil
• 2 Royal Gala apples, diced 
Method 
1. Preheat oven to 190 degrees C, and grease and line 2 x 6 inch round cake tins.
2. Make butter milk by adding vinegar to milk, and set aside for 5 mins.
3. In a large mixing bowl, sift in flour, baking powder, baking soda and spices (except vanilla). Add almond meal and salt to the bowl, and mix until uniform. Set aside.
4. Add remaining wet ingredients to the butter milk (sugar, yoghurt, vanilla and oil). Whisk together, then pour into the dry mix bowl. Mix until just combined, then add apples and fold through.
5. Evenly spilt cake batter between the two cake tins, then bake for 60-65 mins, covering with aluminium foil at the 45 min mark. 
6. Allow cakes to cool for 10 mins, before carefully turning onto a wire rack to cool completely. Before layering the cake, cakes must be completely cooled (don't cut before they are so). 7. To assemble your layer cake, cut your cakes in half so that you have 4 even cake layers. Place the first layer on your desired cake stand/plate, then add a thick layer of cream. Add the second layer and repeat, until all your cake layers are stacked on.
8. Finish by covering the whole cake with cream. 😍

    Apple spice layer cake by @panaceas_pantry 🍰
    .
    Ingredients • 300g (2 1/3 cups + 1 tsp) plain flour
    • 65g (3/4 cup) almond meal
    • 3 tsp baking powder
    • 3/4 tsp baking soda
    • 1/3 tsp salt
    • 2 tsp ground cinnamon
    • 1 tsp vanilla extract
    • 1 1/2 tsp ground ginger
    • 1/2 tsp ground nutmeg • 2 cups milk of choice
    • 1 Tbsp (15mL) apple cider vinegar • 230g (1 1/2 cups) brown sugar
    • 1/3 cup coconut yoghurt
    • 3/4 cup rice bran oil
    • 2 Royal Gala apples, diced
    Method
    1. Preheat oven to 190 degrees C, and grease and line 2 x 6 inch round cake tins.
    2. Make butter milk by adding vinegar to milk, and set aside for 5 mins.
    3. In a large mixing bowl, sift in flour, baking powder, baking soda and spices (except vanilla). Add almond meal and salt to the bowl, and mix until uniform. Set aside.
    4. Add remaining wet ingredients to the butter milk (sugar, yoghurt, vanilla and oil). Whisk together, then pour into the dry mix bowl. Mix until just combined, then add apples and fold through.
    5. Evenly spilt cake batter between the two cake tins, then bake for 60-65 mins, covering with aluminium foil at the 45 min mark.
    6. Allow cakes to cool for 10 mins, before carefully turning onto a wire rack to cool completely. Before layering the cake, cakes must be completely cooled (don't cut before they are so). 7. To assemble your layer cake, cut your cakes in half so that you have 4 even cake layers. Place the first layer on your desired cake stand/plate, then add a thick layer of cream. Add the second layer and repeat, until all your cake layers are stacked on.
    8. Finish by covering the whole cake with cream. 😍

    3,058 14 11 hours ago
    Pineapple Coconut Cupcakes by @crumbtopbaking 🍍😍
.
1 2/3 cups all-purpose flour
1/2 cup cane sugar
1/2 cup unsweetened shredded coconut
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup fresh pineapple chunks
1/2 cup unsweetened almond milk (or other non-dairy milk)
1/4 cup extra virgin olive oil
1 teaspoon vanilla extract
2 cans (400 ml) full fat coconut milk, refrigerated for at least 24 hours
3–4 tablespoons organic powdered sugar (optional)
1/4 cup toasted coconut for topping (optional)
instructions
Make the cupcakes

Pre-heat oven to 350F and grease a 12-cup muffin pan (or use cupcake liners).
In a medium-sized bowl, whisk together the flour, sugar, coconut, baking powder and salt. Set aside.
Add the fresh pineapple to a blender and pulse a few times until it is puréed. Add the pineapple to a small bowl, along with the milk, oil and vanilla. Whisk together and then add to the dry ingredients, stirring until combined.
Divide the batter into the prepared cupcake pan. Each cup should be about two-thirds full. Bake for 15-17 minutes, or until a tooth pick inserted into the middle of a cupcake comes out clean.
Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frost the cupcakes

Scoop out the solidified coconut milk (discard or reserve the coconut water for another use) and add to a deep mixing bowl.
Using an electric mixer, beat the coconut milk on high until it is fully whipped and creamy. This may take a few minutes. For a sweetened coconut whip, add in 3-4 tablespoons of powdered sugar and beat until incorporated
Add the coconut whip to a piping bag and pipe onto cupcakes, or spread on with a knife. Top with toasted coconut, or other desired toppings.
Store cupcakes in an airtight container in the fridge and enjoy within 3-4 days.

notes

If the coconut whip is too soft to pipe onto the cupcakes, just place in the fridge for 15-20 minutes to set up.
The powdered sugar in the coconut whip is completely optional. It doesn’t really impact the ure of the whip, it just sweetens it. [Recipe as posted on crumbtopbaking.com] Spotted on @bestofvegan

    Pineapple Coconut Cupcakes by @crumbtopbaking 🍍😍
    .
    1 2/3 cups all-purpose flour
    1/2 cup cane sugar
    1/2 cup unsweetened shredded coconut
    1 teaspoon baking powder
    1/2 teaspoon kosher salt
    1 cup fresh pineapple chunks
    1/2 cup unsweetened almond milk (or other non-dairy milk)
    1/4 cup extra virgin olive oil
    1 teaspoon vanilla extract
    2 cans (400 ml) full fat coconut milk, refrigerated for at least 24 hours
    3–4 tablespoons organic powdered sugar (optional)
    1/4 cup toasted coconut for topping (optional)
    instructions
    Make the cupcakes

    Pre-heat oven to 350F and grease a 12-cup muffin pan (or use cupcake liners).
    In a medium-sized bowl, whisk together the flour, sugar, coconut, baking powder and salt. Set aside.
    Add the fresh pineapple to a blender and pulse a few times until it is puréed. Add the pineapple to a small bowl, along with the milk, oil and vanilla. Whisk together and then add to the dry ingredients, stirring until combined.
    Divide the batter into the prepared cupcake pan. Each cup should be about two-thirds full. Bake for 15-17 minutes, or until a tooth pick inserted into the middle of a cupcake comes out clean.
    Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
    Frost the cupcakes

    Scoop out the solidified coconut milk (discard or reserve the coconut water for another use) and add to a deep mixing bowl.
    Using an electric mixer, beat the coconut milk on high until it is fully whipped and creamy. This may take a few minutes. For a sweetened coconut whip, add in 3-4 tablespoons of powdered sugar and beat until incorporated
    Add the coconut whip to a piping bag and pipe onto cupcakes, or spread on with a knife. Top with toasted coconut, or other desired toppings.
    Store cupcakes in an airtight container in the fridge and enjoy within 3-4 days.

    notes

    If the coconut whip is too soft to pipe onto the cupcakes, just place in the fridge for 15-20 minutes to set up.
    The powdered sugar in the coconut whip is completely optional. It doesn’t really impact the ure of the whip, it just sweetens it. [Recipe as posted on crumbtopbaking.com] Spotted on @bestofvegan

    3,018 15 23 August, 2019
    SUSHI SANDWICH! 
WHO NEEDS WORK / SCHOOL APPROVED LUNCHES !? Let me know and I would love to do a WHOLE WEEK of recipes perfect for work/ school days. 
Tag a friend and grab recipe below !

Sushi Sandwich 
Rice:
*You could use traditional sushi rice or do a mix like I did*
1 cup brown rice
1 cup red rice 
1 1/2 tbsp rice vinegar 
1 tbsp cane sugar 
Pinch of salt 
2 tbsp sesame seeds 
Method:
Cook 1-2 cups of rice and follow directions on the package. Once rice is cooked add rice vinegar, cane sugar, pinch of salt and sesame seeds.
Other ingredients:
Avocado 
Baked Sweet potato 
Cilantro 
Or any veggies like Cucumber, carrot, etc.

Chipotle cashew MAYO 
1/2 cup raw cashews
1/4 – cup water
2 tbsp nutritional yeast
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp onion powder
juice of 1 lemon
1-2 chipotle peppers from a can of chipotles in adobo (You can also remove seeds for a less spicy mayo)

Method:
Soak cashews in hot water for 10 minutes. Discard water after the 10 minutes then place in blender with all the other ingredients. Been on high until smooth. Add 1-2 tbsp extra water if needed. Taste and adjust seasonings to your liking!

HOW TO ASSEMBLE:

1. Set up your workspace, by laying a large piece of plastic wrap over a clean dry cutting board. Lay a nori sheet on top, with the smooth side facing down.
2. Spread rice onto the center of the dried seaweed (positioned in diamond angle). (Tip: make sure to wet your hands while doing this, from preventing the rice to stick)
3. Add your toppings. Using the plastic wrap, pull one edge of the nori sheet towards the center of the "diamond" rice. Press down to allow for the nori to stick to the rice, then peel back the plastic wrap. Repeat for the opposite side and the remaining corners.
4. Keep it in the plastic wrap for a couple of minutes. Gently press down to help the nori stick to the rice and hold its shape. Either keep it in the wrap to take with you for a lunch/snack.
•
•  #veganfood #veganfoodshare #veganfoodporn #veganfoodie #crueltyfree #vegansofig #vegansofinstagram #whatveganseat #veglife #plantbased #plantbaseddiet #foodporn #comfortfood #dairyfree #vegetarian #veganaf #vegan 
#sushi #f52grams

    SUSHI SANDWICH!
    WHO NEEDS WORK / SCHOOL APPROVED LUNCHES !? Let me know and I would love to do a WHOLE WEEK of recipes perfect for work/ school days.
    Tag a friend and grab recipe below !

    Sushi Sandwich
    Rice:
    *You could use traditional sushi rice or do a mix like I did*
    1 cup brown rice
    1 cup red rice
    1 1/2 tbsp rice vinegar
    1 tbsp cane sugar
    Pinch of salt
    2 tbsp sesame seeds
    Method:
    Cook 1-2 cups of rice and follow directions on the package. Once rice is cooked add rice vinegar, cane sugar, pinch of salt and sesame seeds.
    Other ingredients:
    Avocado
    Baked Sweet potato
    Cilantro
    Or any veggies like Cucumber, carrot, etc.

    Chipotle cashew MAYO
    1/2 cup raw cashews
    1/4 – cup water
    2 tbsp nutritional yeast
    1 tsp salt
    1/2 tsp pepper
    1 tsp garlic powder
    1/2 tsp onion powder
    juice of 1 lemon
    1-2 chipotle peppers from a can of chipotles in adobo (You can also remove seeds for a less spicy mayo)

    Method:
    Soak cashews in hot water for 10 minutes. Discard water after the 10 minutes then place in blender with all the other ingredients. Been on high until smooth. Add 1-2 tbsp extra water if needed. Taste and adjust seasonings to your liking!

    HOW TO ASSEMBLE:

    1. Set up your workspace, by laying a large piece of plastic wrap over a clean dry cutting board. Lay a nori sheet on top, with the smooth side facing down.
    2. Spread rice onto the center of the dried seaweed (positioned in diamond angle). (Tip: make sure to wet your hands while doing this, from preventing the rice to stick)
    3. Add your toppings. Using the plastic wrap, pull one edge of the nori sheet towards the center of the "diamond" rice. Press down to allow for the nori to stick to the rice, then peel back the plastic wrap. Repeat for the opposite side and the remaining corners.
    4. Keep it in the plastic wrap for a couple of minutes. Gently press down to help the nori stick to the rice and hold its shape. Either keep it in the wrap to take with you for a lunch/snack.

    #veganfood #veganfoodshare #veganfoodporn #veganfoodie #crueltyfree #vegansofig #vegansofinstagram #whatveganseat #veglife #plantbased #plantbaseddiet #foodporn #comfortfood #dairyfree #vegetarian #veganaf #vegan
    #sushi #f52grams

    4,829 119 22 August, 2019