My Life as a Vagabond

9 hours ago / 121 notes

9 hours ago / 57 notes

sporkme:

Curried Chicken Salad with Grapes, Almonds, Cilantro and Red Pepper
I’ve been making a fair amount of chicken salad for lunches, but rarely do I photograph it since I’ll make it at night and throw it in a tupperware. One time I even made enough for 2 days to leave at work overnight, thinking I was really clever for planning ahead. That was a huge mistake. Going into the kitchen for Day 2 Lunch to see someone had been munching on it as a midnight snack was fairly infuriating. Who does that? I digress. I had to try a bit of this so I managed to take a picture, and it’s one of my favorites so far. The rolls I made with leftover pizza dough that was in my fridge for 24 hours, mixed with some flax-seeds. Really nice, and not just because they were warm. The 24 hours in the fridge helped. Ingredients:
2 boneless, skinless chicken breasts
1 tbsp curry powder
2 tbsp chili powder
1/2 red pepper, diced
1 cup grapes, sliced in half
1/4 cup chopped blanched almonds
1/2 cup mayonnaise
1/4 cup chopped cilantro
Olive oil and salt
Rub the chicken with a little oil, then sprinkle with the curry and chili powder. Bake for about 30 minutes at 220C / 375F or until just cooked through. Let cool. In a bowl, mix the rest of the ingredients. Chop or shred the chicken once it’s cool enough to handle, and mix in. Season with salt.

1 day ago / 49 notes

gastrogirl:

breakfast sandwich with avocado, sriracha, and swiss.

1 day ago / 384 notes

1 day ago / 2132 notes

sp00nful:

Food Photography: Bell Peppers for Veggie Dip

1 day ago / 579 notes

bakeddd:

oreo cookie milkshake
click here for recipe

1 day ago / 494 notes

1 day ago / 374 notes

blackberry + fennel pizza

towardsbetter:

I came across this amazing pizza during my internet wanderings… I thought it was way too gorgeous not to share. Love the idea of paring blackberries, fennel and goats cheese! Click here for the reci pe.

1 day ago / 47 notes

sweetpersimmon:

Berry Crepes
I’ve never made crepes before and it always just looked too hard. I figure a weekend morning to try wasn’t going to hurt. I got the recipe from Vegan Yum Yum, who has recipes for different sweet and savory fillings. These crepes turned out to be pretty yummy.
Ingredients:
1/2 c. Soy milk or almond milk
2/3 c. Water
1/4 c. Earth Balance, melted
1 c. White flour
1/4 tsp. Sea salt
1 tbs. Brown sugar (sweet crepes only, optional)
2 tsp. Vanilla extract (sweet crepes only, optional)
2 tbs. water, to thin if needed
Place all the ingredients in a blender or in a bowl. Blend or whisk until smooth. Transfer to a 2 cup measuring cup (for pouring) and refrigerate for 30 minutes. While the batter is refrigerating, prepare your fillings (frozen or fresh berries with some sugar and vanilla). Sprinkle with some powdered sugar.
Enjoy!

1 day ago / 117 notes

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My Life as a Vagabond

A collection of things that inspire me. Wander away!
You can also find my art work at http://letsgetdigital.tumblr.com