Hungry Hungry Hufflepuff

FINDing the answers, one meal at a time.

24,687 notes

sarawrah: shannsational: “And suddenly, I looked at the bull. He had this innocence that all animals have in their eyes, and he looked at me with this pleading. It was like a cry for justice, deep down inside of me. I describe it as being like a prayer - because if one confesses, it is hoped, that one is forgiven. I felt like the worst shit on earth.”This photo shows the collapse of Torrero Alvaro Munera, as he realized in the middle of the his last fight… the injustice to the animal. From that day forward he became an opponent of bullfights. I have no problem eating meat. At all. My mothers side of the family are all farmers in Nebraska and they raise cattle just as much as corn (is free range, so I dont want any crap about it). But I hate any sort of animal fighting for sport. It’s literally one of the worst things ever. The last time I was in Spain we were in Ronda and went to a bull fighting ring and walked around and the history of it is kind of neat and what not but later that day at dinner the restaurant had a bull fight on and it made me ill and I went to sit outside. Awful awful awful.

sarawrah:

shannsational:

“And suddenly, I looked at the bull. He had this innocence that all animals have in their eyes, and he looked at me with this pleading. It was like a cry for justice, deep down inside of me. I describe it as being like a prayer - because if one confesses, it is hoped, that one is forgiven. I felt like the worst shit on earth.”

This photo shows the collapse of Torrero Alvaro Munera, as he realized in the middle of the his last fight… the injustice to the animal. From that day forward he became an opponent of bullfights.


I have no problem eating meat. At all. My mothers side of the family are all farmers in Nebraska and they raise cattle just as much as corn (is free range, so I dont want any crap about it). But I hate any sort of animal fighting for sport. It’s literally one of the worst things ever. The last time I was in Spain we were in Ronda and went to a bull fighting ring and walked around and the history of it is kind of neat and what not but later that day at dinner the restaurant had a bull fight on and it made me ill and I went to sit outside. Awful awful awful.

(Source: padbury)

49 notes

thisweeksbox: Caramelized Onion and Swiss Chard Tofu Quiche Ingredients: 1 pie crust (store-bought or use your favorite recipe for a single crust) 1 block firm tofu, drained and pressed 3/4 c. unsweetened plain almond milk 2 medium red onions, sliced 4 stalks Swiss chard, washed, de-stemmed, and chopped 2 Tbsp. nutritional yeast flakes 4 cloves garlic, minced 1 tsp. high-quality balsamic vinegar 1 tsp. turmeric 1 tsp. salt 1 tsp. cayenne powder 1/2 tsp. sage 2 Tbsp. olive oil Directions:  Cook onions and garlic in olive oil in saute pan on medium until slightly browned and softened. Add balsamic vinegar and cook for 5 minutes. Add chard, cover, and reduce to low; cook until chard is soft. Set aside.  Crumble tofu into a large bowl. Add almond milk and process with a stick blender until smooth. (You could also do this with a food processor or good blender). Add turmeric, salt, cayenne, sage, and nutritional yeast flakes.  Fold vegetable mixture into tofu mixture and pour into crust. Cook at 425°F for 10 minutes. Reduce temp to 375°F and bake for and additional 35 minutes.  Let cool on rack for 15 minutes before slicing. 

thisweeksbox:

Caramelized Onion and Swiss Chard Tofu Quiche

Ingredients:

1 pie crust (store-bought or use your favorite recipe for a single crust)

1 block firm tofu, drained and pressed

3/4 c. unsweetened plain almond milk

2 medium red onions, sliced

4 stalks Swiss chard, washed, de-stemmed, and chopped

2 Tbsp. nutritional yeast flakes

4 cloves garlic, minced

1 tsp. high-quality balsamic vinegar

1 tsp. turmeric

1 tsp. salt

1 tsp. cayenne powder

1/2 tsp. sage

2 Tbsp. olive oil

Directions: 

Cook onions and garlic in olive oil in saute pan on medium until slightly browned and softened. Add balsamic vinegar and cook for 5 minutes. Add chard, cover, and reduce to low; cook until chard is soft. Set aside. 

Crumble tofu into a large bowl. Add almond milk and process with a stick blender until smooth. (You could also do this with a food processor or good blender). Add turmeric, salt, cayenne, sage, and nutritional yeast flakes. 

Fold vegetable mixture into tofu mixture and pour into crust. Cook at 425°F for 10 minutes. Reduce temp to 375°F and bake for and additional 35 minutes. 

Let cool on rack for 15 minutes before slicing. 

(via fit-inspiration)

230 notes

yackattack: Sesame Crusted Tofu Atop Kale Satsuma Sauté This meal has more than enough flavor to go around. With curry, oranges, onion, and sesame seeds it packs a punch and is easy to make! You can find the recipe at Vegan Yack Attack!  This looks awesome… but sub the tofu for fish…. mmmm

yackattack:

Sesame Crusted Tofu Atop Kale Satsuma Sauté

This meal has more than enough flavor to go around. With curry, oranges, onion, and sesame seeds it packs a punch and is easy to make!

You can find the recipe at Vegan Yack Attack!

 This looks awesome… but sub the tofu for fish…. mmmm

(via fit-inspiration)