Please reach out to @daynacaban with any information regarding this post.
Hi friends! I’m reaching out because Bam Bam is still looking for his forever home. He is about 4 years old, 14lbs, chihuahua mix. Loves to cuddle. Good on a leash and good with other dogs! 🐾 He is such a loving boy and enjoys his crate too. He would do best in a home with no small children and with someone who is home throughout the day. Please share this so we can find Bam Bam his forever home! Thank you!
Tu vois même le sandwich te le dis, fais pas ta pute et go vegan 😂😘 En plus, il sait de quoi il parle celui là car il est fourré de produits animaux 😓
See even the sandwich is telling you " don't be a bitch (pute in french) and #govegan
😂😘 and he knows the topic as he is full of animal product 😓
Zoo visits have recently become a part of my university course, which I wasn’t initially excited about. Having previously visited numerous questionable zoos, I no longer felt like there could be any real good reason to keep animals in enclosures for entertainment. However, having the opportunity to learn about what zoos really do for animal conservation and animal welfare definitely gave me some hope😊 This sadly isn’t true for all zoos but I would strongly encourage everyone to do their research before giving up on all these facilities 🐻🌳 #whipsnadezoo#animalconservation#animals#veganfortheanimals
Repost by @sweetbitesofmine -
These 6 ingredient Pistachio and Rosewater shortbread cookies will melt in your mouth. They're sweet, crunchy, #vegan friendly, and fast to make. After getting the book Sweet by @ottolenghi, I was inspired by his amazing Pistachio and Rosewater cake to create a cookie version! Find my cookie recipe below 💗🌹
Ingredients for 25 cookies
1/2 cup caster sugar
2 cups plain flour
2 tablespoons corn starch
1/2 cup chopped pistachios
3/4 cup olive oil
3 tablespoons rose water
Method: Combine all dry ingredients in a bowl and fold in the olive oil. The mixture should be a slightly moist dough texture - if too runny, add more plain flour and if too dry and crumbly, add more olive oil.
Set dough in the fridge for an hour.
Once set, roll out and using a cookie cutter or a small jar lid, cut out cookie dough, lay on a baking tray lined with parchment paper and bake for 15-20 mins or until slightly golden brown on the top.
Leave to cool before eating