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#vegan youtuber
princesspeachypaws · 1 year
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In search of this ed recovery youtuber
Around 2016-2017 I used to watch this young woman who documented her ed recovery with vlogs on YouTube. She was white with long dark blonde curly hair, possibly a nostril piercing? She was vegan and had more of a casual boho style. She mainly did content about her meals, recovery progress, and I think some Q&A's. She was from America, but later on in her videos, she was in Hawaii for a bit to house-sit, and the last I remember watching, she was teaching in an Asian country, I believe Thailand?
I'm no longer subscribed, and I cant find her channel in my subscription history. She may have deleted her channel, or started a new one under a different name. I'm curious if anyone else watched/s her and if they remember her channel name!
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flourspilt · 2 years
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an afghan feast » what i ate growing up 🇦🇫 — BOLANI + CHUTNEY
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ricomola · 1 year
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avo-kat · 3 months
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youtube channel that has a "team of writers" but still goes like "umm soy bad cuz so much defosteration in the amazon :)" as if they made at most 1 google search and looked at the preview of the first result.
its embarrassing.
another youtube channel with 1m+ subscribers talking about wool and acrylic and cotton fiber and going like "cotton needs a lot of water", while not saying a word about how much water all these sheep in australia need.
its embarrassing.
going vegan is like realizing 99% of people have bought into this misinformation and even if you say anything theyll just think you are biased, emotional, unreasonable and, gasp, classist/racist/ableist.
hbomberguy do a video on the animal exploitation industries, please.
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kkimura · 8 months
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最近オートミールにハマり気味な私ですが、それが原因なのか、お腹周りがスッキリしてきたと思ったらするりと体重落ちてた!筋肉量は増えてたから健康的だと思う!凄いなオートミール。
まだまだヘルシーで美味しいレシピ配信していくので、よければご覧ぐださい!
I’ve been into making sweets/dessert using oatmeal lately as you can see on my YouTube channel 🍪
My body has been feeling nice and light lately! (and I lost extra pounds while gaining muscle! )
Oatmeal rocks and tastes so good!
Check out my channel for more easy, healthy-delicious recipes ☺️
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buffetlicious · 2 months
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There is no denying that Bak Kwa (肉干) is very popular during Lunar New Year. Even as the prices soared to over S$100 per kilogram for the premium bbq meats, long queues are forming among the popular brands’ outlets around Singapore.
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Traditionally Bak Kwa are made from pork but to cater to different religious restriction and cultures, they are now also available in beef, chicken, mutton and vegan versions. The slices of thin meat are grilled over charcoal to impart a smoker flavour to the meat.  Singaporean and Malaysian versions of bak kwa are also sweeter than their mainland China counterparts with many different variations having developed to suit local palates, such as chili bak kwa.
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Did you know that Bak kwa can also be made into cookies like this Vegan Bak Kwa Cookies? Depending on your diet restriction, you can substitute the real grilled meat rather than using plant-based protein in the biscuit.
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Selected images courtesy of Bee Cheng Hiang.
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acti-veg · 5 months
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Very sad news today regarding the death of Benjamin Zephaniah, celebrated poet, writer, actor and devoted animal rights activist.
He has been vegan for 40 years and has been unapologetically vocal on animal rights issues throughout his entire career. His legacy of activism will continue through of us he inspired with his accessible but uncompromising approach to both human and animal rights.
Rest in peace.
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expurplepotato1 · 7 months
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Finally finished my Narnia gingerbread house project. Well, it's a gingerbread wardrobe, but same thing really :D
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thoseveganchefs · 10 months
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Vegan Tofu Banh Mi Recipe
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thoughtportal · 3 months
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The small island of Jamaica has a far-reaching global influence on food and culture. In this episode of Counter Space we explore veganism's roots in Jamaica’s Rastafarian community.
This excerpt is from Counter Space and was filmed in 2022.
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vitrinanorte · 7 days
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Via: RoastBrief
NotCo lanzó un mini documental que detalla el viaje del equipo hacia la creación esta sopa. La película seguirá los esfuerzos del equipo para llevar la NotTurtle a Perú, demostrando cómo el plato se puede preparar de manera sostenible. NotCo dará una clase online abierta de NotTurtle a chefs profesionales con el objetivo de promover la adopción de prácticas culinarias sostenibles y la protección de la biodiversidad.
Esta iniciativa es una demostración del compromiso de NotCo al utilizar la IA para traer soluciones inimaginadas, que trasciendan los límites de la industria alimentaria. ¿Qué sigue? El tiempo lo dirá.
Para ver el documental y suscribirte a la clase de NotCo, visita nuestro YouTube.
ACERCA DE NOTCO
NotCo es una compañía tecnológica que desarrolla su propia Inteligencia Artificial para crear productos y experiencias superiores en tiempo récord. Con productos en más de 30,000 tiendas en NorAm y LatAm, estableció partnerships en múltiples categorías y geografías con marcas como ShakeShack, Starbucks, Burger King y Dunkin’. Ahora, NotCo comenzó a colaborar con las compañías de bienes de consumo masivo más grandes del mundo, dándoles acceso directo a su plataforma tecnológica para resolver diversos problemas de la industria (reformulación, cadena de suministro, propiedad intelectual, sabor, fragancia, etc.). Al formar una alianza con KraftHeinz, Mars y otros, NotCo está comenzando a surgir como el «Intel Inside» de la industria de productos de consumo masivo global.
ACERCA DE DIEGO OKA
Una de las figuras más celebradas en la escena gastronómica del sur de Florida y un líder reconocido de la cocina latinoamericana en los EE. UU., el chef Diego Oka ha convertido habilidades culinarias excepcionales y un innato sentido de la creatividad en una exitosa trayectoria de más de dos décadas. Desde 2014, Oka ha ocupado el prestigioso rol de Chef Ejecutivo en La Mar por Gastón Acurio, el restaurante galardonado del Mandarin Oriental, Miami, que fue reconocido por la Guía Michelin de Florida inaugural como un restaurante recomendado y recientemente recibió una codiciada inclusión en el reputado motor de búsqueda 50 Best Discovery.Nacido y criado en Lima, Perú, uno de los destinos culinarios más diversos y eclécticos del mundo, Oka incorpora una miríada de influencias en su deliciosamente inventiva cocina internacional firma, incluyendo su descendencia peruana y japonesa; sus primeros años pasados en la cocina de su abuela, donde descubrió por primera vez el arte de cocinar; así como sus extensos viajes por América del Sur y Central. 
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flourspilt · 2 years
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an afghan feast » what i ate growing up 🇦🇫 — AUSHAK
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heich0e · 2 months
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bit of liv life lore: i LOVE cooking/food content and in particular 'what i eat in a day'/'what's in my fridge' vids
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kkimura · 1 year
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今回の動画では、中東料理のファラフェルを作りました。ミキサーでひよこ豆と野菜、ハーブ、スパイスを混ぜて、丸めて揚げるだけでとっても簡単にできました。外はカリッと中はホクホク!おつまみ、前菜、サンドイッチにしても美味しくいただけます!🧆 作り方は動画を参考にして下さい!
I made falafel in my new video. Very easy to make! Mix chickpeas, veg, herbs and spices together. Shape into balls then deep fry.
You can enjoy them as a snack, appetizer or sandwich ! Watch the video to learn how to make and see how I like to serve them ! 🥙 Enjoy 😉
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nitewrighter · 1 year
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“Welcome back to Top Vegan Chef. These vegans are out for blood—sorry, Beyond Blood.”
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