18 Delicious Vegan Rice Recipes Healthy

Hungry for something wholesome and satisfying? Dive into our roundup of 18 Delicious Vegan Rice Recipes that promise to spice up your mealtime with healthy, plant-based goodness. Whether you’re craving a quick dinner fix or a comforting bowl of warmth, these dishes are sure to delight your taste buds and keep you coming back for more. Let’s get cooking!

Vegan Fried Rice with Tofu and Vegetables

Got a craving for something hearty yet healthy? This vegan fried rice with tofu and veggies is your go-to for a quick, satisfying meal. You’ll love how easy it is to whip up with just a few ingredients.

Ingredients

• Cooked rice – 2 cups
• Firm tofu – 1 block, pressed and cubed
• Mixed vegetables (carrots, peas, corn) – 1 cup
• Soy sauce – 2 tbsp
• Vegetable oil – 1 tbsp
• Garlic – 2 cloves, minced

Instructions

1. Heat vegetable oil in a large pan over medium-high heat (350°F).
2. Add cubed tofu and cook until golden brown on all sides, about 5 minutes. Tip: Pressing the tofu removes excess water for better browning.
3. Remove tofu from the pan and set aside.
4. In the same pan, add minced garlic and sauté for 30 seconds until fragrant.
5. Add mixed vegetables and cook for 3 minutes, stirring occasionally.
6. Stir in cooked rice and soy sauce, mixing well to combine. Tip: Use day-old rice for the best texture.
7. Return the tofu to the pan and cook for another 2 minutes to heat through. Tip: Add a splash of water if the rice seems dry.

Fluffy rice, crispy tofu, and vibrant veggies come together in this dish for a delightful mix of textures. Serve it with a sprinkle of green onions or a dash of sriracha for an extra kick.

Coconut Milk Vegan Rice Pudding

Delightfully creamy and subtly sweet, this coconut milk vegan rice pudding is your go-to comfort dessert. You’ll love how simple it is to whip up with just a few pantry staples.

Ingredients

• White rice – 1 cup
• Coconut milk – 2 cups
• Maple syrup – ¼ cup
• Vanilla extract – 1 tsp
• Cinnamon – ½ tsp

Instructions

1. Rinse the white rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and coconut milk. Bring to a simmer over medium heat.
3. Reduce the heat to low, cover, and let it cook for 25 minutes, stirring occasionally to prevent sticking.
4. After 25 minutes, check if the rice is tender. If not, cook for an additional 5 minutes.
5. Once the rice is tender, stir in the maple syrup, vanilla extract, and cinnamon. Cook for another 2 minutes to blend the flavors.
6. Remove from heat and let it sit covered for 5 minutes to thicken.

Enjoy the pudding warm for a cozy treat or chill it for a refreshing dessert. Either way, its creamy texture and aromatic flavors will make it a favorite.

Spicy Vegan Jollof Rice

Believe it or not, this Spicy Vegan Jollof Rice is about to become your new weeknight hero. It’s packed with flavor, easy to whip up, and totally plant-based.

Ingredients

• Rice – 2 cups
• Tomato paste – ¼ cup
• Vegetable broth – 3 cups
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Scotch bonnet pepper – 1, finely chopped
• Vegetable oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing for about 3 minutes until translucent.
3. Stir in the tomato paste and chopped Scotch bonnet pepper, cooking for another 2 minutes to deepen the flavors.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Add the rice and salt, stirring well to combine.
6. Reduce the heat to low, cover the pot, and let it simmer for 25 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
7. After 25 minutes, check the rice. If the liquid is absorbed and the rice is tender, it’s ready. Tip: If needed, add a splash more broth and cook for an additional 5 minutes.
8. Fluff the rice with a fork before serving. Tip: For an extra kick, garnish with thinly sliced Scotch bonnet peppers.

This dish comes out with a bold, spicy kick and a slightly smoky undertone from the tomato paste. Serve it alongside some grilled plantains or a crisp green salad for a complete meal that’s sure to impress.

Vegan Mushroom Risotto

Kick off your weeknight dinner with this creamy Vegan Mushroom Risotto that’s surprisingly simple to whip up. You’ll love how the earthy mushrooms blend perfectly with the rich, savory flavors, making it a comforting dish that’s both satisfying and easy to make.

Ingredients

• Arborio rice – 1 cup
• Vegetable broth – 4 cups
• Mushrooms – 8 oz, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Nutritional yeast – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add sliced mushrooms and cook for 5 minutes until they start to brown.
4. Stir in Arborio rice, coating it well with the oil and mushrooms.
5. Pour in 1 cup of vegetable broth, stirring constantly until absorbed.
6. Continue adding broth ½ cup at a time, stirring frequently, until the rice is creamy and al dente, about 20 minutes.
7. Mix in nutritional yeast and salt, stirring well to combine.
8. Remove from heat and let sit for 2 minutes before serving.

Velvety and rich, this risotto has a delightful chewiness with a deep umami flavor from the mushrooms. Try topping it with a sprinkle of fresh herbs or a drizzle of truffle oil for an extra touch of luxury.

Black Bean and Rice Vegan Burritos

Wondering what to whip up for a quick, nutritious meal? These black bean and rice vegan burritos are your answer. They’re packed with flavor, easy to make, and totally satisfying.

Ingredients

• Black beans – 1 can (15 oz), drained and rinsed
• Cooked rice – 1 cup
• Tortillas – 4 large
• Avocado – 1, sliced
• Salsa – ½ cup
• Cumin – 1 tsp
• Salt – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a pan over medium heat for 1 minute.
2. Add black beans, cumin, and salt to the pan. Cook for 5 minutes, stirring occasionally.
3. Warm the tortillas in a dry skillet for 30 seconds on each side. Tip: Keep them covered with a towel to stay warm.
4. Spread ¼ cup of cooked rice on each tortilla.
5. Divide the black bean mixture evenly among the tortillas, placing it on top of the rice.
6. Add avocado slices and salsa on top of the beans. Tip: For extra flavor, mash the avocado with a pinch of salt before adding.
7. Fold the sides of the tortilla in, then roll tightly from the bottom up. Tip: If the tortilla cracks, it might be too cold—warm it up a bit more.

Vibrant and hearty, these burritos offer a delightful mix of creamy avocado and spicy salsa. Try serving them with a side of lime wedges for an extra zing.

Vegan Rice and Lentil Pilaf

Zesty flavors and hearty textures come together in this simple yet satisfying vegan rice and lentil pilaf. You’ll love how easy it is to whip up a meal that’s both nutritious and comforting.

Ingredients

• Brown rice – 1 cup
• Green lentils – 1 cup
• Vegetable broth – 2 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Rinse the brown rice and green lentils under cold water until the water runs clear.
2. Heat olive oil in a large pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add the rinsed rice and lentils to the pot. Stir in cumin and salt, coating everything evenly.
4. Pour in the vegetable broth and bring the mixture to a boil. Tip: Use a wooden spoon to scrape any bits off the bottom of the pot for extra flavor.
5. Once boiling, reduce the heat to low, cover the pot, and simmer for 45 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. After 45 minutes, turn off the heat and let the pilaf sit, covered, for 10 minutes. Tip: This resting period allows the grains to absorb any remaining liquid and become fluffy.
7. Fluff the pilaf with a fork before serving.

Out of the pot, this pilaf boasts a delightful mix of chewy rice and tender lentils, with a warm hint of cumin. Serve it alongside a crisp salad or stuffed into roasted bell peppers for a colorful twist.

Curried Vegan Rice with Chickpeas

Just when you thought your weeknight dinners couldn’t get any easier, this Curried Vegan Rice with Chickpeas comes along. It’s a one-pot wonder that’s packed with flavor and ready in no time.

Ingredients

• Basmati rice – 1 cup
• Chickpeas – 1 can (15 oz), drained and rinsed
• Coconut oil – 1 tbsp
• Curry powder – 1 tbsp
• Vegetable broth – 2 cups
• Salt – ½ tsp

Instructions

1. Heat coconut oil in a large pot over medium heat for 1 minute.
2. Add the basmati rice to the pot, stirring to coat with oil, and toast for 2 minutes until slightly golden. Tip: Toasting the rice enhances its nutty flavor.
3. Stir in the curry powder and salt, cooking for another 30 seconds to release the spices’ aromas.
4. Pour in the vegetable broth and bring the mixture to a boil. Tip: Use a wooden spoon to scrape any bits off the bottom of the pot for extra flavor.
5. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes. Do not lift the lid.
6. After 15 minutes, remove the pot from heat and let it sit, covered, for 5 minutes. Tip: This resting period allows the rice to steam and become fluffy.
7. Fluff the rice with a fork, then gently fold in the chickpeas until evenly distributed.

What you’ll love about this dish is the fluffy rice paired with the creamy chickpeas, all wrapped in a warm, aromatic curry flavor. Try serving it with a squeeze of lime for a bright finish.

Vegan Stuffed Bell Peppers with Rice

Kickstart your week with these vibrant vegan stuffed bell peppers, packed with fluffy rice and a medley of flavors that’ll make your taste buds dance. Perfect for meal prep or a cozy dinner, they’re as easy to make as they are delicious.

Ingredients

• Bell peppers – 4
• Cooked rice – 2 cups
• Black beans – 1 can (15 oz), drained
• Tomato sauce – 1 cup
• Olive oil – 1 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds. Tip: Save the tops for a colorful garnish.
3. In a bowl, mix the cooked rice, black beans, tomato sauce, garlic powder, and salt.
4. Stuff each bell pepper with the rice mixture. Tip: Pack it tightly to prevent the filling from drying out.
5. Drizzle olive oil over the stuffed peppers. Tip: This adds a nice crispness to the skin.
6. Bake for 25 minutes, or until the peppers are tender.

Let these stuffed peppers cool for a few minutes before serving. The rice filling is hearty and flavorful, while the peppers soften just enough to cut easily with a fork. Layer them over a bed of greens for an extra crunch or top with avocado slices for a creamy contrast.

Garlic Butter Vegan Rice with Spinach

Hey, you’re going to love this Garlic Butter Vegan Rice with Spinach—it’s simple, flavorful, and perfect for a quick weeknight dinner. Plus, it’s packed with greens and that irresistible garlic butter goodness.

Ingredients

– Vegan butter – 2 tbsp
– Garlic – 3 cloves, minced
– Spinach – 2 cups
– Cooked rice – 2 cups
– Salt – ½ tsp

Instructions

1. Heat a large skillet over medium heat and add the vegan butter.
2. Once the butter is melted, add the minced garlic and sauté for 1 minute, until fragrant. Tip: Don’t let the garlic brown too much to avoid bitterness.
3. Add the spinach to the skillet and cook for 2 minutes, stirring occasionally, until wilted. Tip: If the spinach is too bulky, add it in batches.
4. Stir in the cooked rice and salt, mixing well to combine all the ingredients.
5. Cook for another 3 minutes, stirring frequently, until the rice is heated through. Tip: For a crispy texture, let the rice sit undisturbed for a minute before stirring.

Warm and comforting, this dish has a creamy texture with a punch of garlic flavor. Serve it with a squeeze of lemon for a fresh twist or top with toasted nuts for extra crunch.

Vegan Rice Salad with Avocado and Lime

Mmm, you’re going to love this fresh and zesty vegan rice salad. It’s perfect for those days when you want something light yet satisfying, and it comes together in no time.

Ingredients

• Cooked rice – 2 cups
• Avocado – 1, diced
• Lime – 1, juiced
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. In a large bowl, combine the cooked rice and diced avocado.
2. Drizzle the olive oil and lime juice over the rice and avocado.
3. Sprinkle the salt evenly across the mixture.
4. Gently toss all the ingredients together until well combined. Tip: Use a folding motion to keep the avocado pieces intact.
5. Let the salad sit for 5 minutes to allow the flavors to meld. Tip: This resting time enhances the lime’s zing.
6. Give the salad one final gentle toss before serving. Tip: For an extra kick, add a pinch of chili flakes.

Zesty and creamy, this salad is a delightful mix of textures and flavors. Serve it chilled for a refreshing summer meal or pack it for a picnic—it’s versatile and always a hit.

Sweet Potato and Rice Vegan Casserole

Ready to dive into a cozy, comforting dish that’s as nutritious as it is delicious? This sweet potato and rice vegan casserole is your go-to for a hearty meal that everyone will love.

Ingredients

• Sweet potatoes – 2 cups, diced
• Brown rice – 1 cup, uncooked
• Coconut milk – 1 cup
• Vegetable broth – 2 cups
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F and lightly grease a casserole dish with olive oil.
2. In a medium pot, bring the vegetable broth to a boil. Add the brown rice, reduce heat to low, cover, and simmer for 25 minutes. Tip: Don’t peek! Keeping the lid on ensures the rice cooks evenly.
3. While the rice cooks, heat 1 tbsp of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the diced sweet potatoes to the skillet, stirring occasionally, for about 5 minutes until they start to soften. Tip: Cutting the sweet potatoes into uniform sizes ensures they cook at the same rate.
5. Once the rice is done, fluff it with a fork and mix in the coconut milk, sautéed sweet potatoes, and garlic. Season with salt.
6. Transfer the mixture to the prepared casserole dish, spreading it out evenly. Bake for 20 minutes until the top is lightly golden. Tip: For a crispier top, broil for the last 2 minutes.

Let this casserole cool for a few minutes before serving. The sweet potatoes add a creamy texture, while the rice gives it a satisfying chew. Try topping it with avocado slices or a sprinkle of toasted nuts for extra crunch and flavor.

Vegan Rice Noodles with Peanut Sauce

Feeling like a quick, delicious meal that’s both satisfying and easy to whip up? You’re in luck because this vegan rice noodles with peanut sauce dish is just what you need. It’s packed with flavor, simple to make, and perfect for those busy days when you want something tasty without the fuss.

Ingredients

– Rice noodles – 8 oz
– Peanut butter – ½ cup
– Soy sauce – 2 tbsp
– Maple syrup – 1 tbsp
– Garlic – 1 clove, minced
– Water – ¼ cup
– Lime – 1, juiced
– Red pepper flakes – ½ tsp

Instructions

1. Bring a large pot of water to a boil over high heat. Add the rice noodles and cook for 4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
2. While the noodles cook, whisk together peanut butter, soy sauce, maple syrup, minced garlic, water, lime juice, and red pepper flakes in a bowl until smooth. Tip: If the sauce is too thick, add a little more water to reach your desired consistency.
3. Drain the noodles and return them to the pot. Pour the peanut sauce over the noodles and toss to coat evenly. Tip: For extra flavor, let the noodles sit in the sauce for a minute before serving.
4. Serve immediately. Here’s the deal: the noodles are perfectly chewy, and the sauce is creamy with a hint of sweetness and spice. Try topping with chopped peanuts or fresh cilantro for an extra crunch and burst of flavor.

Mexican Vegan Rice with Corn and Peppers

Alright, let’s dive into making this vibrant Mexican Vegan Rice with Corn and Peppers. It’s a dish that’s as colorful as it is flavorful, perfect for those nights when you want something hearty without the meat.

Ingredients

• Rice – 1 cup
• Vegetable broth – 2 cups
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Bell peppers – 2, diced
• Corn – 1 cup
• Cumin – 1 tsp
• Salt – ½ tsp
• Lime – 1, juiced

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering.
2. Add diced onion and minced garlic to the pan. Sauté for 3 minutes until translucent.
3. Stir in diced bell peppers and corn. Cook for another 5 minutes until peppers soften.
4. Mix in rice, cumin, and salt. Toast the rice for 2 minutes to enhance its nutty flavor.
5. Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
6. Remove from heat. Let it sit covered for 5 minutes to absorb any remaining liquid.
7. Fluff the rice with a fork, then drizzle with lime juice for a fresh zing.

Unbelievably simple, right? This dish boasts a fluffy texture with a slight crunch from the veggies, all tied together with a hint of lime. Try serving it in a bowl topped with avocado slices for an extra creamy contrast.

Vegan Rice and Black Bean Soup

Got a craving for something hearty yet healthy? This vegan rice and black bean soup is your go-to. It’s simple, satisfying, and packed with flavor.

Ingredients

• Olive oil – 1 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Black beans – 2 cups, cooked
• Vegetable broth – 4 cups
• Rice – 1 cup, uncooked
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
3. Stir in the black beans, vegetable broth, uncooked rice, cumin, and salt.
4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the rice is tender.
5. Tip: For a thicker soup, mash some of the beans against the side of the pot before serving.
6. Tip: If the soup is too thick, add a little more vegetable broth until you reach your desired consistency.
7. Tip: Garnish with fresh cilantro or avocado slices for an extra flavor boost.

This soup turns out creamy with a slight chew from the rice. The cumin adds a warm depth, making it perfect for chilly evenings. Try serving it with a squeeze of lime for a bright finish.

Lemon Herb Vegan Rice with Asparagus

Zesty flavors and fresh ingredients come together in this simple yet satisfying dish. You’ll love how the lemon and herbs brighten up the rice, while the asparagus adds a crisp texture.

Ingredients

– Rice – 1 cup
– Lemon juice – 2 tbsp
– Fresh herbs (parsley, dill) – ¼ cup
– Asparagus – 1 bunch
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Water – 2 cups

Instructions

1. Rinse the rice under cold water until the water runs clear.
2. In a pot, bring 2 cups of water to a boil, then add the rice and salt. Reduce heat to low, cover, and simmer for 18 minutes.
3. While the rice cooks, trim the tough ends off the asparagus and cut into 2-inch pieces.
4. Heat olive oil in a pan over medium heat. Add the asparagus and cook for 5 minutes, stirring occasionally, until bright green and slightly tender.
5. Once the rice is done, fluff it with a fork and mix in the lemon juice and chopped herbs.
6. Gently fold the cooked asparagus into the rice mixture.
7. Serve warm, garnished with extra herbs if desired.
Unexpectedly delightful, this dish offers a fluffy texture with bursts of citrus and herb flavors. Try serving it alongside grilled tofu or as a standalone light meal for a refreshing twist.

Vegan Rice Paper Rolls with Mango

Oh, you’re going to love these vegan rice paper rolls with mango—they’re fresh, light, and perfect for a quick lunch or snack. Plus, they’re super easy to make with just a few ingredients.

Ingredients

• Rice paper sheets – 8
• Mango – 1, sliced into thin strips
• Cucumber – 1, julienned
• Fresh mint leaves – ½ cup
• Water – 1 cup, warm

Instructions

1. Fill a large bowl with warm water. Dip one rice paper sheet into the water for about 5 seconds until it’s soft but still slightly firm.
2. Lay the softened rice paper on a clean, flat surface. Place a few mango strips, cucumber juliennes, and mint leaves in the center of the sheet.
3. Fold the bottom of the rice paper over the filling, then fold in the sides, and roll tightly to enclose the filling. Tip: Don’t overfill to prevent tearing.
4. Repeat the process with the remaining ingredients. Tip: Keep the rolls covered with a damp cloth to prevent them from drying out.
5. Serve immediately or chill in the refrigerator for up to 2 hours. Tip: For extra flavor, serve with a side of sweet chili sauce or peanut dipping sauce.

Unbelievably fresh and juicy, these rolls offer a delightful crunch from the cucumber and a sweet burst from the mango. Try serving them on a platter with colorful dipping sauces for a fun, interactive meal.

Thai Green Curry Vegan Rice

Zesty and vibrant, this Thai Green Curry Vegan Rice is your ticket to a flavor-packed meal that’s as easy to make as it is delicious. You’ll love how the creamy coconut milk and spicy green curry paste come together with fluffy rice for a dish that’s comforting yet exciting.

Ingredients

• Jasmine rice – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Thai green curry paste – 2 tbsp
• Vegetable broth – 1 cup
• Firm tofu – 1 block (14 oz), cubed
• Vegetable oil – 1 tbsp

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then drain well. This removes excess starch for fluffier rice.
2. Heat the vegetable oil in a large pot over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5 minutes. Tip: Pressing the tofu before cooking removes excess water for better browning.
3. Stir in the Thai green curry paste and cook for 1 minute, until fragrant. This wakes up the flavors in the paste.
4. Add the rinsed rice, coconut milk, and vegetable broth to the pot. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed. Tip: Resist the urge to stir the rice while it’s cooking to prevent it from becoming mushy.
6. Remove the pot from the heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become even fluffier.

Yielded with a creamy texture and a kick of heat, this dish is perfect on its own or topped with fresh herbs for an extra burst of flavor. You can also serve it alongside a crisp salad to balance the richness.

Vegan Rice and Vegetable Stir Fry

Perfect for those busy weeknights, this vegan rice and vegetable stir fry is a quick, healthy, and delicious way to satisfy your hunger. You’ll love how easy it is to throw together with just a few simple ingredients.

Ingredients

• Rice – 2 cups
• Vegetable oil – 2 tbsp
• Mixed vegetables (carrots, bell peppers, broccoli) – 3 cups
• Soy sauce – 1 tbsp
• Garlic – 2 cloves, minced

Instructions

1. Cook the rice according to package instructions and set aside. Tip: Rinse the rice before cooking to remove excess starch.
2. Heat the vegetable oil in a large pan over medium-high heat (350°F).
3. Add the minced garlic to the pan and sauté for 30 seconds until fragrant.
4. Add the mixed vegetables to the pan and stir fry for 5-7 minutes until they start to soften. Tip: Cut vegetables into uniform sizes for even cooking.
5. Stir in the cooked rice and soy sauce, mixing well to combine. Cook for another 2-3 minutes until everything is heated through. Tip: For a bit of heat, add a pinch of red pepper flakes with the soy sauce.

So there you have it—a stir fry that’s packed with flavor and has a satisfying mix of textures. Serve it topped with sesame seeds or a squeeze of lime for an extra zing.

Conclusion

Hungry for a change? This roundup of 18 delicious vegan rice recipes offers a treasure trove of healthy, flavorful options perfect for any meal. Whether you’re a seasoned vegan or just exploring plant-based eating, there’s something here to satisfy every craving. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!

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