Julia πŸŽ€ 27 & Invincible @paperplanes

🌿 Vegan for Life 🏑 Germany

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Bukchon date with my favorite person. πŸ’•
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Bukchon date with my favorite person. πŸ’•

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Vegan Soft Serve at Cook & Book. πŸ’•Tastes like it's coconut milk based. πŸ™€
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Vegan Soft Serve at Cook & Book. πŸ’•Tastes like it's coconut milk based. πŸ™€

Eggplant Steak Plate + Veggie Burger Plate @ Cook & Book in Hapjeong. πŸ˜‹
  • Comments 5

Eggplant Steak Plate + Veggie Burger Plate @ Cook & Book in Hapjeong. πŸ˜‹

Vegan food (the curry in the back is vegetarian) at #sukkara in #hongdae. The place was really cozy and cute. πŸ‘Œ
  • Comments 7

Vegan food (the curry in the back is vegetarian) at #sukkara in #hongdae. The place was really cozy and cute. πŸ‘Œ

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#ꡭ립쀑앙박물관 | μ„œμšΈ 17λ…„01μ›” [at the National Museum of Korea | Jan '17]
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#ꡭ립쀑앙박물관 | μ„œμšΈ 17λ…„01μ›” [at the National Museum of Korea | Jan '17]

#경볡ꢁ | #μ„€λ‚  2017
  • Comments 5

#경볡ꢁ | #μ„€λ‚  2017

Breakfast: Caramel oatmeal 😻 with PB, mixed seeds, cacao nibs, and one banana 🍌
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Breakfast: Caramel oatmeal 😻 with PB, mixed seeds, cacao nibs, and one banana 🍌

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Raw vegan miiini peanut butter cheesecake topped with some 🍫 dark chocolate πŸ˜‹
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Raw vegan miiini peanut butter cheesecake topped with some 🍫 dark chocolate πŸ˜‹

Oatmeal with mixed berries and seeds for breakfast. πŸ˜‹
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Oatmeal with mixed berries and seeds for breakfast. πŸ˜‹

It's been a while, eh? I figured I'd log in real quick to wish you all a happy new year - may 2016 be a good one for you! πŸŽ‰

Today also happens to be the very first day of #veganuary! (www.veganuary.com) πŸ’• I haven't been very active on IG in the past couple of months, but I'd love to help anyone who has decided to join this challenge. Please do let me know if you need help transitioning! 😽
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It's been a while, eh? I figured I'd log in real quick to wish you all a happy new year - may 2016 be a good one for you! πŸŽ‰ Today also happens to be the very first day of #veganuary! (www.veganuary.com) πŸ’• I haven't been very active on IG in the past couple of months, but I'd love to help anyone who has decided to join this challenge. Please do let me know if you need help transitioning! 😽

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Grilled vegan cheese with roasted tomato soup, mmm! πŸ˜‹ I've become a bit obsessed with oven roasted tomatoes lately, so I'm sharing my favorite tomato soup recipe with you all today:

1⃣ Preheat oven to 180Β°C/350Β°F. 2⃣ Wash, dry, and half a pound of cherry tomatoes. 3⃣ Peel 1/4 head of garlic and two shallots. Cut the shallots in half lengthwise. 4⃣ Put all of the veggies into an oven safe dish, and add 1tbsp of olive oil. Mix with a spoon until everything is well coated with oil. (You can line the dish with parchment paper to reduce clean up time.) 5⃣ Bake at 180Β°C/350Β°F for approximately 30 minutes. (You can either turn the tomatoes half way through or cover the dish with some aluminum foil if there's a lot of browning going on.) 6⃣ Let cool on the kitchen counter for 20 minutes before you transfer it all (minus the dish itself.. 😜) into a blender jug. 7⃣ Add another tbsp of olive oil, 1 tbsp of balsamic vinegar, 1 cup of vegetable broth, and a dash of pepper and salt to the jug. Herbs are additional, but I personally dig rosemary, thyme or basil. You can also add a tablespoon of sugar to balance out the acidity of the soup, but I usually prefer mine without. 8⃣ Blend until smooth and you're almost done, just reheat and enjoy~ πŸ‘ ❗️If your blender has a glass jug you're going to want to let the veggies cool down completely after baking. Glass shards don't go too well with food I hear.. 😦
  • Comments 11

Grilled vegan cheese with roasted tomato soup, mmm! πŸ˜‹ I've become a bit obsessed with oven roasted tomatoes lately, so I'm sharing my favorite tomato soup recipe with you all today: 1⃣ Preheat oven to 180Β°C/350Β°F. 2⃣ Wash, dry, and half a pound of cherry tomatoes. 3⃣ Peel 1/4 head of garlic and two shallots. Cut the shallots in half lengthwise. 4⃣ Put all of the veggies into an oven safe dish, and add 1tbsp of olive oil. Mix with a spoon until everything is well coated with oil. (You can line the dish with parchment paper to reduce clean up time.) 5⃣ Bake at 180Β°C/350Β°F for approximately 30 minutes. (You can either turn the tomatoes half way through or cover the dish with some aluminum foil if there's a lot of browning going on.) 6⃣ Let cool on the kitchen counter for 20 minutes before you transfer it all (minus the dish itself.. 😜) into a blender jug. 7⃣ Add another tbsp of olive oil, 1 tbsp of balsamic vinegar, 1 cup of vegetable broth, and a dash of pepper and salt to the jug. Herbs are additional, but I personally dig rosemary, thyme or basil. You can also add a tablespoon of sugar to balance out the acidity of the soup, but I usually prefer mine without. 8⃣ Blend until smooth and you're almost done, just reheat and enjoy~ πŸ‘ ❗️If your blender has a glass jug you're going to want to let the veggies cool down completely after baking. Glass shards don't go too well with food I hear.. 😦

Mini iHerb haul! πŸ“¦ LIP BALM GALORE: The Merry Hempsters' orange scented lip balm + Crazy Rumors' tinted Hibiskiss lip balms in Tropical and Sunset + Hurraw's  tinted cherry lip balm, a grapefruit scented one aaaand two of the chamomile-vanilla scented moon balms. πŸ’‹ The moon balm has been my absolute favorite lip balm for years now! I love putting it on after a long day, because the scent is so calming. 😊
  • Comments 3

Mini iHerb haul! πŸ“¦ LIP BALM GALORE: The Merry Hempsters' orange scented lip balm + Crazy Rumors' tinted Hibiskiss lip balms in Tropical and Sunset + Hurraw's tinted cherry lip balm, a grapefruit scented one aaaand two of the chamomile-vanilla scented moon balms. πŸ’‹ The moon balm has been my absolute favorite lip balm for years now! I love putting it on after a long day, because the scent is so calming. 😊

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