I'M ON A MOUNTAIN!!! XD
westsoy:

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! For the month of December we’ll be posting original recipes featuring WestSoy deliciousness!
Tofu Vegetable Noodle Soup
Yields 2 servings.
What You’ll Need:
1/2 block firm or extra-firm tofu, cut into cubes (I recommend using WestSoy Extra-Firm Tofu)
2 cloves garlic, minced
1/2 tbsp olive oil
1/2 tbsp light soy sauce
1/2 tbsp olive oil
3½ cups vegetable broth
3-4 medium white button mushrooms, thinly sliced
1 rib celery, thinly sliced diagonally
1 carrot, sliced into ribbons using a vegetable peeler
1/8 cup red onion, thinly sliced
1 cup packed, of chopped kale, stems removed
1/3 cup fresh or frozen peas
1-1½ cups uncooked rice noodles (approx.)
3 green onions, thinly sliced on a diagonal, for garnish
Directions:
Combine the tofu, olive oil, garlic, and soy sauce in a shallow bowl or food storage container. Set the tofu and marinade aside while you clean, slice, and prepare all of the vegetable ingredients.
In a medium sized saucepan, heat 1/2 tbsp of olive oil over medium heat. Add the tofu along with the marinade and cook, stirring occasionally, until the tofu is golden brown.
Add the onion and celery and continue cooking until the onion appears to be transparent. Add the carrot ribbons and sliced mushrooms and cook for about 30 seconds.
Add 2½ cups of vegetable broth, turn the heat up to high and bring to a boil. Add the rice noodles and cook for about 2 minutes. Add the peas and chopped kale and boil for another 2-3 minutes or until the vegetables and noodles are tender. Add more broth if necessary.
Top with thinly sliced green onion and serve!
Notes:
This soup is best served immediately after it’s made. As the soup sits the rice noodles will continue to absorb the broth. If you want to save some for leftovers, strain the broth from the soup and refrigerate them separately. Add the broth back to the soup when you reheat them, you may still find that adding extra broth is necessary.

westsoy:

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

Tofu Vegetable Noodle Soup

Yields 2 servings.

What You’ll Need:

  • 1/2 block firm or extra-firm tofu, cut into cubes (I recommend using WestSoy Extra-Firm Tofu)
  • 2 cloves garlic, minced
  • 1/2 tbsp olive oil
  • 1/2 tbsp light soy sauce
  • 1/2 tbsp olive oil
  • 3½ cups vegetable broth
  • 3-4 medium white button mushrooms, thinly sliced
  • 1 rib celery, thinly sliced diagonally
  • 1 carrot, sliced into ribbons using a vegetable peeler
  • 1/8 cup red onion, thinly sliced
  • 1 cup packed, of chopped kale, stems removed
  • 1/3 cup fresh or frozen peas
  • 1-1½ cups uncooked rice noodles (approx.)
  • 3 green onions, thinly sliced on a diagonal, for garnish

Directions:

Combine the tofu, olive oil, garlic, and soy sauce in a shallow bowl or food storage container. Set the tofu and marinade aside while you clean, slice, and prepare all of the vegetable ingredients.

In a medium sized saucepan, heat 1/2 tbsp of olive oil over medium heat. Add the tofu along with the marinade and cook, stirring occasionally, until the tofu is golden brown.

Add the onion and celery and continue cooking until the onion appears to be transparent. Add the carrot ribbons and sliced mushrooms and cook for about 30 seconds.

Add 2½ cups of vegetable broth, turn the heat up to high and bring to a boil. Add the rice noodles and cook for about 2 minutes. Add the peas and chopped kale and boil for another 2-3 minutes or until the vegetables and noodles are tender. Add more broth if necessary.

Top with thinly sliced green onion and serve!

Notes:

This soup is best served immediately after it’s made. As the soup sits the rice noodles will continue to absorb the broth. If you want to save some for leftovers, strain the broth from the soup and refrigerate them separately. Add the broth back to the soup when you reheat them, you may still find that adding extra broth is necessary.

tbdressfashion:

Sweet Short Day Dress

ah yes, my favorite Biblical quote

psych2go:

For more posts like these, go visit psych2go
Psych2go features various psychological findings and myths. In the future, psych2go attempts to include sources to posts for the for the purpose of generating discussions and commentaries. This will give readers a chance to critically examine psychology.

psych2go:

For more posts like these, go visit psych2go

Psych2go features various psychological findings and myths. In the future, psych2go attempts to include sources to posts for the for the purpose of generating discussions and commentaries. This will give readers a chance to critically examine psychology.

thegalifreyanwinchestet:

angelhoney-bee:

crowley-for-king:

obsessivecompulsiveteadrinker:

*Fictional character torn apart by bullets*

They might still be alive

*Fictional character shot in the head*

I’m sure they could survive that

*Fictional character in coffin at funeral about to be buried*

They’ll be ok

image

Death is irrelevant when you watch Supernatural

You see your main character in hell.
"They’ll be fine. Just wait. "

"Dude their in hell."

"SHHHH. WAIT."

skinnylag:

nicotine—queen:

Do u ever have a skinny day and ur like wow I feel so thin and healthy today and then u eat one crumb and it’s like woah flab city bitch flab flab city bitch

toxicblueaddiction:

That’s why I don’t wanna go shopping …

toxicblueaddiction:

That’s why I don’t wanna go shopping …

lacylilacloki:

space-doge:

kfc-official:

thatstheriddle:

thefandomlyfe:

bunnywith:

morgrana:

camefreyan:

spoken-not-written:

Everyone who reblogs this will get a selfie of me.

image

I GOT MINE AND I CANT STOP LAUGHING 

oh my goodness

image

that’s a lot of selfies

image

fuck.

PLEASE.

image

um

wow ur hot send selfies immediately

This is such a cute idea omg