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nobutterbecky

๐ŸŒฑ veggie meal prep ๐ŸŒฟ My best tip for people low on time & motivation (@ students) is to prep a big batch of veggies- to serve over rice, quinoa or any other grain for dinners or meal prep lunches! Always great to have a variety of cooked veg on hand, youโ€™re more likely to make healthy choices & enjoy the wonderful offerings of the plant world! ๐Ÿ˜‹๐Ÿ˜ At the beginning of the week, I cooked a ton of green beans, zucchini & mushrooms; a really wonderful combo of crunchy + sweet beans w the soft squash. I just cooked the green beans over med heat on a pan w a bit of oil + spices (honestly, cooked it for what felt like FOREVER- in this large of a quantity it took like 15 min to soften). Then I diced up a zucchini + shrooms & sautรฉed on the same pan until soft (~5 mins). Served over brown rice & drizzled w tahini for some extra fats + creaminess, it was perfect for 2 nutritious, carefree & delicious meals! ๐Ÿ˜Š๐Ÿ’š

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storyandspace

Patatas Bravas Tacos and Picadillo Empanadas. All vegan. Mesa Verde, I โค๏ธyou.

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nobutterbecky

LOADED tofu scramble ๐Ÿ˜๐Ÿ˜ฉ Tofu scrambles are honestly my fav things to make when I need a quick, easy, healthy, protein-full & super delicious breakfast or lunch! ๐Ÿณ Perfect as a sandwich filling, served w potatoes, basically great w any carb ๐Ÿฅ–๐Ÿฅ” ๐Ÿž In this tofu melange: Bell pepper ๐ŸŒถ Black beans ๐Ÿฅซ Corn ๐ŸŒฝ Kale ๐ŸŒฟ Pico de gallo ๐Ÿ… Jalapeรฑos ๐ŸŒถ Stuffed in a multigrain wrap w an avo ๐Ÿ˜›๐Ÿฅ‘ . Recipe: Take 1/3 block firm tofu, wrap in paper towels & put a heavy plate on top (to soak up excess moisture). Meanwhile, sautรฉe a thinly sliced bell pepper over medium heat for ~7 mins until the peppers soften & char on the outside. Next, crumble the pressed tofu into the pan w your hands. Stir for ~2 mins until the tofu starts to brown, then add your spices. I just dump in a bunch of turmeric, garlic powder, twice as much nutritional yeast, salt & pepper, adding more to taste. Stir to infuse all the flavors, & cook for another ~3 mins. Add in the black beans, corn (I used ~1/2 cup each I had leftover from cans), 2 cups kale, pico & jalapeรฑos (I took from a Mexican restaurant hehe), cooking until the kale has wilted & the water from the salsa evaporated. Served over a gorgeous farmers market Hass avocado & a carbolicious wrap, this made for the perfect sunny weekend brunch ๐ŸŒž๐Ÿ’š

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nobutterbecky

Buddha Bowl โ˜บ๏ธ๐Ÿคค๐Ÿ’“ A bed of brown rice ๐Ÿš topped w: Broccoli ๐Ÿฅฆ Brussels sprouts ๐ŸŒฑ Sweet potatoes ๐Ÿ  Chickpeas ๐Ÿฅ Teriyaki tempeh ๐Ÿฅก๐Ÿฅ“ Directions: Put brown rice in a rice cooker (the hardest step). While the rice is cooking w/ 20 min left to finish, prepare all the veg. In one skillet sautรฉe 1 diced medium sweet potato (skin on) for ~6 mins on medium-high. Use 1/4 cup water to deglaze the pan, turn the heat down to medium-low & cover to let the taters soften & steam. Once cooked through & the water evaporated, season w salt, pepper & smoked paprika. For the tempeh I used @sweetsimpleveganโ€™s recipe for teriyaki tempeh. Slice 1/2 pack tempeh (TJs is my fav) into strips & lay on a pan over medium heat. Pour 1/4 cup water over, cover & let cook for ~5 mins. Meanwhile, make the โ€œteriyakiโ€ sauce by mixing: 3 tbsp soy sauce 1 tbsp maple syrup 2 cloves garlic 2 tsp grated ginger 1 tsp sesame oil pour evenly over the tempeh, caramelizing the sauce & browning the tempeh for ~8 mins. Cooked the broccoli & brussels sprouts (from frozen) in the microwave & rinsed chickpeas from the can. By the time the tempeh & sweet potatoes are ready, the rice should be too! Assemble in a beautiful bowl (thx to my best friends for the gift from Morocco!), top w sriracha & devour! ๐Ÿ˜›

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gennaellis

๐ŸŽž Some clips from my latest VLOG that I posted on my IGTV & YouTube channel ๐Ÿ˜Š My mom and I took a mini road trip down the coast of California and it was beeeeautiful! (๐ฟ๐’พ๐“ƒ๐“€ ๐’พ๐“ƒ ๐’ท๐’พ๐‘œ) ๐Ÿ’• ____________________ #roadtripvlog #travelvlog #vegantravels #highway1 #sanluis #sanluisobispo #santabarbara #santacruz #california #sanluisvegan #santacruzvegan #santabarbaravegan #gratitude #loa #veganvlogger #veganblogger

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nobutterbecky

Ran out of avocados ๐Ÿ˜ข so reminiscing about sunnier days w less schoolwork & this incredible piece(s) of avo toast ๐Ÿฅ‘๐Ÿ˜‹๐Ÿ… . 2 pieces of whole grain toast + a heavy spread of @hopefoods Thai Coconut Curry hummus (best hummus ever) + 1 mashed avo + a sliced heirloom tomato + salt & pep The perfect combination ๐Ÿคค๐Ÿ˜ . Have a happy & healthy week you lovely people! ๐Ÿ’•

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nobutterbecky

Celebrating Sunday Funday w homemade aรงaรญ bowls ๐Ÿ˜‹๐ŸŽ‰ . Base: (for ~2 servings) 1 aรงaรญ packet 1 cup TJs frozen berries blend 2 tbsp chia seeds 2 tbsp ground flax 2 tbsp almond butter Almond milk to blend (I ended up adding ~3/4 cup in total, adding a little at a time to help blend) Toppings: 1 banana Cashews TJs ancient grains granola Enjoy the sunshine today! โ˜บ๏ธ๐ŸŒž . Also- what format do you guys like my captions more? List view of ingredients (like this one) or better in sentence (horizontal) form? Lmk which one is better! Been trying to improve my content so lmk any more suggestions ๐Ÿ’•๐ŸŒฑ

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gennaellis

This was by far one of the best plant based restaurants Iโ€™ve ever tried ๐Ÿ™Œ๐Ÿป๐Ÿคค Iโ€™m not a planner at allll, and it continues to amaze me how easy it is to find vegan food last minute. My mom literally did a google search and found this place as we were getting off the exit ๐Ÿค— Coincidenceeee orrrr confirmation that me and tacos are just meant to be?? ๐ŸŒฎ๐Ÿ’•๐Ÿ˜› _____________________________ #veganfood #veganfoodporn #tacos #letstacoboutit #vegantacos #food #foodporn #veganfoodshare #plantbasedtacos #plantbasedfood #veganvlogger #veganblogger #saladlove #kombucha #veganrestaurants #santabarbara #santabarbaravegan #fortheanimals #californiavegan #loa #gratitude #lifejourney #growth

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nobutterbecky


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