#i enjoy easy vegan recipes too | Explore Tumblr Posts and Blogs

maplesyrupsainz · 6 months

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˖⁺｡˚⋆˙i want what's in front of me | LH44˖⁺｡˚⋆˙

pairing: lewis hamilton x (vegan) chef y/n reader (she/her)

genre: social media au

warnings: slight sexual innuendo & just fluff plus mentions of veganism yey we love our vegan legends y/n & lewis

summary: in which the new mercedes team chef cooks her way into ne driver's heart

a/n: i said i wouldn't write for lewis coz he's too intimidating but my friend mentioned this plot idea & i was sold Sorry it's kind of short but yh just a cute lil idea i threw together :)

my masterlist

instagram ->

yourusername

liked by yourbff, lewishamilton, and 17,273 others

yourusername new job same mee #veganlyf

view all 1,023 comments

yourbff we get it y/n ur vegan

yourusername if u got it u would be too! 🐷

user1 omg the pasta!! recipe?

yourusername it will be in the cookbook dw!

user2 what's her job why is everyone on twitter talking about her

user3 she's the new team chef for mercedes f1 team ig

yourusername posted a story

liked by lewishamilton, yourbff, and 12,924 others

lewishamilton recipe?

yourusername lol i will cook it for the team tomorrow 🍲

lewishamilton but im hungry right now

yourusername oh?

whatsapp ->

instagram ->

yourusername posted a story

liked by yourbff, friend1, and 8,293 others

yourbff something is happening here

yourusername yea, cooking

yourbff yup 😊

lewishamilton posted a story

liked by yourusername, georgerussell63, and 683,183 others

georgerussell63 is that our team chef

lewishamilton maybe

georgerussell63 nice

twitter ->

instagram ->

yourusername

liked by lewishamilton, georgerussell63, and 27,238 others

yourusername summer ☀️

view all 2,182 comments

user8 she is so insanely gorgeous

yourbff come home now

yourusername busy

lewishamilton she's busy

yourbff ok sory sir 🙏

lewishamilton wow

user9 he's just like us fr

user10 i have a lot of questions

georgerussell63 posted a story

liked by yourbff, yourusername, and 372,029 others

yourusername omg george

georgerussell63 sorry it was meant for my close friends

georgerussell63 too late now i suppose

twitter ->

instagram ->

yourusername posted a story

liked by lewishamilton, yourbff, and 18,284 others

yourbff we've come so far

yourusername and you thought i was being delusional ! 🥰

lewishamilton

liked by yourusername, mercedesamgf1, and 942,023 others

lewishamilton been a minute

tagged: yourusername

view all 9,923 comments

user14 ladies & gentlemen....her

liked by lewishamilton

yourusername taking pics of me for what

georgerussell63 his wank bank

lewishamilton delete that you cant say that

yourusername hahahahahaha

user15 omg

user16 george ships them harder than us lol

yourbff thts MY best friend btw

lewishamilton yes i know you keep reminding me

yourbff just making sure u know where u stand

yourusername posted a story

liked by carmenmmundt, georgerussell63 and 11,283 others

georgerussell63 stealing my girl?

yourusername absolutely i am yes

yourusername she said im a better cook

twitter ->

instagram ->

yourusername

liked by yourbff, lewishamilton, and 32,293 others

yourusername my cookbook will be urs to purchase this winter ❄️!!! 100% vegan, cheap n easy meals to make from ur home, tried & tested by urs truly (and all of the mercedes f1 team!) i hope u enjoy it as much as i enjoyed putting it together🥹🫶

view all 4,843 comments

yourbff SO proud of u!!!

yourusername 🥹🥹🥹

mercedesamgf1 we will be purchasing! 😋

liked by yourusername

user20 not even vegan but i want to be able to cook like y/n & pull a sexy man like lewis 😝

lewishamilton so proud cant wait to see what you've created, you're a unique talent ❤️

yourusername thank u so much & for being my guinea pig 🫶

user21 perhaps i love them omg

lewishamilton

liked by carmenmmundt, yourusername, and 984,293 others

lewishamilton the woman i love

tagged: yourusername

view all 8,293 comments

yourusername 🥹iloveyou

lewishamilton i won the lottery meeting you when i did

user22 my heart

yourbff if only i could go back in time nd tell y/n who she would be dating rn ..

liked by lewishamilton, yourusername, and georgerussell63

user23 idk if i should be more jealous of her or him

mercedesamgf1 we feel so honoured to have brought you both together!

THE END ❤️

#f1 #f1 fanfic #f1 fic #f1 imagine #f1 smau #f1 x reader #smau #lewis hamilton #lh44 #team lh44 #lh44 smau #lh44 fanfic #mercedes #maddie's smau

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blacksapphrodite · 8 months

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🍅 Tomato Magic for Love and Prosperity ❤️

Like most everything I cook, this sauce gets the magic treatment. It makes adding magic to other meals I cook during the week a breeze! I always make this in the slow cooker on a weekend when I can babysit it. Sauces like this should be cooked low and slow, and it’s less likely to burn in a crock-pot. It can, of course, be cooked on the stove as well, but it requires a lot more monitoring. Whatever you use, treat this sauce like it’s your baby, and it’ll come out amazing.

With the main ingredient in this sauce being, well, tomatoes, it lends itself very well to love and prosperity magic. Tomatoes are considered an aphrodisiac and are tied to Lady Aphrodite, the goddess of love and beauty.🩷 They’re also known to dispel negativity and bring wealth to the home. So this would be a good recipe to help inspire a happy marital home, or to serve on a date night, or bring about love or wealth in general! I like to think of it as a spell for a loving and prosperous home.💕 I use cans of crushed tomatoes, but you can use fresh as well if you have some nice ripes ones. My last attempt at fresh didn’t end well, but I’ll try it again soon and let you all know how it goes! Now let’s get to the actual recipe.

Ingredients

2 large cans of crushed Tomatoes (prosperity, passion, love)

Garlic, minced and/or roasted* (love, purity, banishing negativity)

Water or Broth (about a can’s worth)

1 small can of tomato paste (guard against negativity)

1 medium Onion, minced (endurance, stability, banishing negativity)

A couple glugs of olive oil

A glug of red wine

Half of a roasted, skinned and pureed red bell pepper (optional, but so good!)*

Bay leaf (love, passion, harmony)

Basil (wealth,love, faithfulness)

Oregano (ward against negative energy, happiness, peaceful energy)

Thyme (positivity, prosperity)

Parsley (happiness, passion, protection)

Sage (prosperity, mental clarity)

Rosemary (beauty, love, general magical boost)

Marjoram (happiness, love, money)

Sea Salt (purity, protection)

Pepper (passion)

Crushed red pepper (passion, a spell booster)

You can go about making this sauce two different ways. In one version, you just toss everything into the pot, give it a good couple of clockwise stirs, turn the heat to low and let it cook all day long. This, of course, still tastes amazing and it’s incredibly easy. You can draw some sigils on the pot or crock-pot in dry erase marker for an extra boost to your spell, too!

The second method is also easy, but takes a bit more time and mess. In this version, you’ll want to saute your onions and garlic in some of the olive oil. Then, add the tomato paste with some water and cook that down. Add your wine and cook it down some more. If you’re using the roasted bell pepper, add that to this mixture too. Dump this amazing smelling concoction into your crock pot with the tomatoes and other ingredients and then let it cook all day. You’ll have an extra pan to wash, but even more depth of flavor!

Say your intent and affirmations every time you check on the sauce to stir. If you have a red and/or gold or green pillar candles or tea lights, light those as well and place them in the kitchen. As you add and adjust your herbs and spices, continue to charge with your intent. At the end of the day, serve over some steaming pasta with parmesan cheese (or a good vegan substitute!), and enjoy!

I always make extra to save and use throughout the week in other dishes that could use a love or money boost. Plus it tastes amazing. So make a night of it, and enjoy!

*I use. A lot of garlic. You could use as much as a whole head, but I usually use about half of one. If you have the patience to roast it, do so. It’s sooooo good. To roast, peel off some of the outer skin of the head, cut off the top, coat it in olive oil and roast it at around 350 degrees for an hour. You can just squeeze out that garlicky goodness.

*To roast a red bell pepper, coat it in oil, broil it until the skin blackens. Place it in a paper or plastic bag and close it so the steam continues to cook it and loosen the skin. Once it’s cool, peel the skin off! You can then chop or puree it for your sauce.

Keep in mind that you can alter the purpose of this spell with your intent, using different herbs, etc. This is a base recipe and you can tailor it to your needs. :)

(I'm cleaning up my blog and reposting some of my spells/etc that were once hosted on my website.💕)

#witchcraft #witchblr #kitchen witchcraft #kitchen magic #kitchen witch #spells #love spell #money magic #kitchen spell #magick #grimoire

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it-couldbe-worse · 18 days

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Ace Cream!

I lost the post! BUT! I saw a post about "Ace Cream", it was a little drawing of an ice cream cone in ace colors where the grey flavor was jokingly "concrete" but I just had to know, could someone make an ace cream cone? What is "grey" ice cream flavor? So, here we are, my collection for ace cream! I tried to get the best color matches I could.

Since vegan recipes popped up for black and grey, I searched specifically for the same for the white and purple for our vegan ace friends to enjoy, too! (l checked in the recipes myself but I am not vegan myself, so please let me know if anything in these needs an asterisk or warning)

I also tried to avoid the activated charcoal recipes as I've gotten mixed messages about the health of ingesting it and I'm not a doctor 😵‍💫

Ice Cream Recipe Links

Black stripe: Black cocoa

Grey stripe: Black sesame

White stripe: Vanilla

Purple stripe: Blueberry

Hope I did well! Enjoy!

#ace #asexual #ace cream #pride #pride recipes #recipes #flag #ace flag #asexual flag #pride flag #vegan #vegan recipes #vegan ace #vegan asexual

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hippolotamus · 1 year

Note

Hippo my lovely 💕

21 - this is a very long hug now sort of hug

If it sparks joy 💕

It did! Eventually (sheepishly kicks at the dirt) Enjoy, lovely 🦛💞🐥

For the full experience may I recommend

if i’m being honest (it scares me to death) | T | 2926 words

Just got in. See you tomorrow.

Buck pockets his phone and enters the apartment — it’s not home, never really has been — his movements slow and easy, like he’s floating. Buoyed by the sort of love and contentment that can only come from spending an evening at the Diaz house. A few precious hours of dinner, then playing Boggle and Scattergories until Chris begged off to play an online game with his friends. His limbs are loose and humming, like his veins have been injected with liquid starlight. Even the air around him feels syrupy sweet and pleasant. The kind of thick, protective cover that nothing negative could hope to ruin.

He drops his keys in the bowl and immediately walks to the fridge to put away the Tupperware container of leftover mushroom and chickpea meatballs with zoodles for tomorrow’s lunch.

Eddie picked the recipe, saying he wanted to try it. No particular reason, he just did. He’s been doing that more lately, choosing dishes he would make anyway and subbing in vegan ingredients.

Buck took notice immediately and makes sure to show his gratitude in heaping platefuls and commenting on how delicious it all is. He knows from experience that it’s all too easy to end up with dried out, inedible food that shouldn’t be fed to anyone. It’s the least he can do for his best friend making the effort to cook something special just for him. Even if said best friend will never admit that’s why he’s doing it.

At times, if Buck lets himself look too closely, it feels a lot like something else. These acts of service feel a lot like love. And it is. The sort of love two best friends who would do anything for each other have. Buck’s not naïve enough to think that Eddie wouldn’t do the same thing for any of their friends or family. But at the same time it’s also more? Deeper. A sacred bond or formula shared just between them. Like learning Bobby’s chili doesn’t work without the cocoa powder. Someone could try a million different ways and it would never turn out right.

He wants to be brave enough to name this thing they’ve been building since promising to have each other’s backs. This relationship forged in fire, mud, and tsunamis. Built on collapsing foundations, busted down doors, lightning strikes, and ‘Because, Evan’.

If he could be part of Eddie and Christopher’s lives for everything, he would do it in a heartbeat. But that always seems like too much and not enough to ask for. Because Buck is too much and not enough. Acceptable in measured increments for precise amounts of time. For now — probably forever — he tucks that dream away in favor of focusing on what he does have.

With the leftovers safely put away, he grabs a beer, twisting off the cap and listening to it slide across the countertop, finally slowing to a stop next to the utensil caddy. It’s… loud. Too loud for such a small object. Or maybe the apartment is just too… cavernous? Empty?

Buck leans back against the counter, taking a lengthy sip and visually assessing his space. He has things. The right amount of things, even. After all, he’s one single person. How much could he need? He drowns the thought with more beer when his mind tries to remind him of six cheese lasagna and couches and having the answers.

He decides it’s not worth ruining his still relatively excellent mood by worrying over something as trivial as a chunk of metal, and moves out to the patio. It might do him some good.

The atmosphere is filled with the sights and sounds of the city at night. A complex symphony of traffic, music and people wrapped in an LED haze that starts at the street and drifts slowly upward. It’s a familiar melody that, just like the apartment, isn’t home but does its best to provide comfort.

He manages to pick out a few stars peeking through. Not full constellations. Those are impossible, staying hidden like the ancient giants they are. It’s nice to still be able to see the twinkling specks, even if they’re nothing like some places he’s been.

On the ranch in Montana he would lay on the hood of his Jeep and stare for what felt like hours. Feeling small, but also like something was waiting for him. Like he was part of something bigger that he just hadn’t discovered yet. Looking at the sky now doesn’t feel that way. More like being at sea, adrift and searching. Waiting to be found, though he’s not quite sure by who or what.

It reminds him of a documentary he watched once about otters. The mothers fluff up their pup’s fur and leave them to float while they hunt for food. The babies are powerless to do anything except spin in a circle until she returns. Sometimes Buck feels like that. Like somebody has given him enough support to turn in place but not actually go anywhere.

He casts a look at the table and chairs and finds himself thinking of fixing, being at your worst, trying again anyway, and— no. Clearly being outside isn’t helping, so Buck returns indoors, hoping the television will prove to be enough of a distraction.

As he searches for something to watch, it seems reasonable he just needed a better place to focus his attention that isn’t his own inner chatter. He’s already slightly irritated that the vibrant glow from earlier has faded so significantly. Maybe there’s still a chance it can be recovered.

He quickly settles on a cooking program and that gets him smiling again. He doesn’t even particularly care what’s being presented, just that it evokes the same warmth as being welcomed home and brown eyes with flecks of gold. At least until the next episode comes on.

This one features a couple, a husband and wife posed in their studio kitchen. They’re surrounded by pristine white cabinets, gleaming mixing bowls, and perfectly measured ingredients that will make a stunning something-or-other. When it’s complete they’ll pull it from the stainless steel double oven to be served on the prop table that’s been set like a photo shoot for Better Homes & Gardens.

Buck can’t help but notice how they move in harmony, fluidly traversing around each other, like a ballet. Like partners. Maybe it’s all for an audience, but it looks genuine. Not the type of movement that’s choreographed or faked. He stares, scrutinizing every instance of adoring looks and playful gestures until something within him finally cracks.

The hollow ache that usually lives in his chest suddenly feels deeper. Wider. Like it may actually break through and tear him apart, causing him to wonder how such emptiness can feel so massive. As if his ribs are slowly cracking open, snapping one by one, stretching the skin while crushing his lungs and heart. He wants to scream or something. Anything to untangle the mess sitting under his sternum.

Through rapid, gasping breaths Buck tries to refocus, to take himself back. Even just fifteen minutes. Is that so much to ask? Returning to blissfully, ignorantly, mindlessly observing?

Despite what he wants, the screen remains unchanged. Mr and Mrs Fucking Perfect carry on with their routine, blurred and watery in front of him. And Buck – he’s spinning in circles again, too helpless to do anything except wait. Except he doesn’t want to. He’s so tired of drifting and circling and clinging and pausing.

It’s just- when he’s the guy who’s always trying to fix things that are out of his control… what is he supposed to do?

🍠🍠🍠🍠🍠

Eddie puts the last of the dry dishes away in the bottom cabinet, and not a moment too soon. He’s got an early shift in the morning and has to get to bed. He could have left them in the rack for tomorrow, but it gave him extra time to mentally replay the earlier parts of the night. Like watching Buck smile, all pleased and fond, every time Eddie thanked him for a helpful cooking tip. Or watching Chris break out in a full belly laugh at one of Buck’s corny dad jokes.

It really is a form of self-torture sometimes, having Buck over for dinner and homework and board games. Pretending they’re a family and this is a normal everyday thing he gets to have.

He tells himself it’s for Chris, too, but he also knows that’s a blatant lie. If Chris wasn’t a factor Eddie’s pretty sure he’d invent any and all reasons to spend more time with Buck.

Eddie sighs and lays the dish towel over the sink edge. The ridiculous one that says Silence of the Yams over a print of a sliced up root vegetable. It came as part of a set Buck and Chris gave him last Thanksgiving. It’s probably not a coincidence he uses this particular one the most. The shade is a nearly identical match to the burnt orange sweater Eddie always likes on Buck.

There are times it feels like he’s not the only one with all these feelings welling up inside, trying to prevent them from bleeding out through his pores and spilling onto Buck. Like there’s something in the casual touches and glances that pass between them. Something electric and charged that’s more than bros or friends and decidedly not platonic.

One day, maybe, he’ll work up the nerve to tell Buck what’s in his heart. To ask him on a date and hope he’s not fucking up the best relationship that’s ever happened to him and his son. For now he’ll take whatever Buck is willing to give. Even if it only ever comes in the form of shoulder nudges, zoo trips, and Keeping the Peas housewares.

He starts his nightly routine, walking a path through the rooms, turning off lights and making sure doors are locked. When the final throw pillow is returned and the last pile is straightened, he hears the tentative knocking.

The noise immediately puts him on edge, setting off his protective instincts. Nothing good can come from someone being at his house this late. Christopher is in bed and Buck has his own key. Eddie tiptoes across the floor to peer through the peephole, shocked to discover who’s waiting on the other side.

“Buck?” Eddie turns the deadbolt, opening the door wide for his friend.

This isn’t anything like the night he came seeking respite from Maddie’s well-intentioned visitor train. Instead of standing tall, barreling past Eddie, Buck stares straight ahead, unblinking and motionless with slumped shoulders that make him appear small. Eddie can see how his eyes are puffy and red-rimmed. He looks utterly broken.

Before Eddie can say his name again, Buck surges forward over the threshold. He falls into Eddie, wrapping his arms around Eddie’s waist and burying his face into the crook of his neck.

Eddie pushes the door shut, not bothering to listen if it latched correctly or not. He returns the embrace, one hand on Buck’s back, the other gently petting his hair as Buck’s body shudders against his own.

He gratefully absorbs each whimper and sob. The way thick, searching fingers clutch at his shirt.

“Shhhh, hey. I’ve got you.��

Buck was fine a few hours ago. What the hell could have happened since then?

“I- I’m sorry, Eds.” Buck begins to pull back, rubbing away the wetness on the sleeve of his maroon hoodie. “It’s late. I shouldn’t have- I’m gonna–” He jerks his chin toward the doorway.

“Uh-uh. None of that.” Eddie lightly grips Buck’s elbow, a silent question. Buck hesitates, looking between Eddie and the entryway, before he acquiesces to letting Eddie tug him closer again.

He wants to do any number or ill-advised things like hold Buck’s face between his palms, kiss away every tear, and murmur every wonderful thought he’s ever had about the man in his arms until Buck believes them. For now he settles for cradling and rubbing soothing patterns and silently loving. He’ll stand here all night if that’s what Buck needs. He can do that.

“I don’t know what happened. All I did was turn on Food Network,” Buck warbles. Then he shakes his head against Eddie’s shoulder, exhaling a world weary breath. A puff of air expelled by someone carrying the universe and trying to make it appear no bigger than a classroom globe. Eddie’s, unfortunately, more than a little familiar.

“That’s not true,” Buck confesses.

The silence returns and Eddie waits for Buck to elaborate on what he means. It isn’t long before the explanation comes, so muted that Eddie almost doesn’t catch it.

“I’m tired, Eds. Of pretending to be happy alone and waiting to be chosen. Tired of holding back just so the wrong person likes some version of me that isn’t even authentic. It’s just all so exhausting.”

I’d choose you. Three words Eddie can’t bear to make himself say out loud, because his best friend is hurting and now is most definitely not the time for that kind of confession. So he holds onto them a little longer, ignoring the sting where they settle back into his heart. A burning pain that only becomes more intense when Buck burrows impossibly closer, continuing to cling to Eddie like a lifeline.

Buck speaks again, sounding unfathomably small and heartbroken. “Am I that hard to love?”

“No.” Eddie’s answer is immediate and unwavering. As true as the night he first decided in front of their captain and an exploding ambulance.

Buck responds with a skeptical huff. “You have to say that because you’re my best friend.”

Eddie slides the hand on the back of Buck’s neck forward, grazing over his cheek and under his chin until he can tip his head up. Even in the darkness, Buck’s eyes are exceptionally blue. Endless depths that manage to steal Eddie’s breath and reflect back every future he yearns for.

It’s been ages since Eddie’s given any serious thought to last first kisses or until death do we part, but he would swear under oath that’s what he sees now.

“No,” Eddie reiterates. This should probably be more difficult and be ratcheting up his anxiety. But it doesn’t. Instead he’s wrapped in a distinct calm. An undeniable certainty, because what he’s about to say is true and however Buck reacts won’t change it. “I have to say that because I love you.”

Buck blinks and his mouth falls open in an imperfect o. “Y-you what?” He whispers.

Now that he’s said it once, a second time is that much easier. “I said I love you. And I will always choose you. All of you. Over and over. Every version. If you’ll let me.”

Buck’s eyelashes flutter, fresh tears starting to pool there, and he looks at Eddie with such awe and disbelief, like he can’t accept that someone would genuinely want him. Not that he doesn’t understand the feeling, but it shatters Eddie to think Buck has spent even a second believing he’s unlovable.

“Of course I’ll let you. How is that even a question?” Buck asks, as if they haven’t been dancing around exactly that for years. He stands to his full height, never letting his hands drop, beaming down with the smile Eddie’s claimed as just for him. “But, Eds?”

“Yeah, Buck?”

“This has been a really long hug. Not that I’m complaining. I was just kinda hoping I could kiss you. Finally. I’ve been kinda wanting to for a while.”

“Yeah?”

“Yeah.”

And who is Eddie to deny him that?

“Please,” he sighs into the diminishing space between them. His tone borders on a plea, but this is Buck. The person who has seen Eddie at his most vulnerable, who sees Eddie more than he’s ever allowed anyone else.

They drift closer until their lips brush, just enough that Eddie gets a taste of Buck’s horchata lip balm. Eddie can’t understand needing more than the 3-pack he can get at the grocery store, but right now he’s not complaining about the sweet, cinnamon flavor.

Eddie deepens the kiss, pausing when he can make himself break away, just enough to murmur ‘I love you’, wanting to make sure Buck knows he’s all in. That this isn’t a fluke or temporary, pitying lapse in judgment.

Because he does, and he is, with every fiber of his being. He loves him, loves him, loves him.

Suddenly Buck pulls back, breathless and wide-eyed, his already plush lips kiss swollen, tempting Eddie to bring them back together. “I just realized I never said I love you, too. Because I do a-and I really need you to know that.”

Eddie hums appreciatively, claiming Buck’s mouth again, unable to stay apart any longer now that he knows what it is to kiss Evan Buckley. He submits to the love and adoration and the way they fit like two puzzle pieces, further solidifying how they’re meant to complete each other. He doesn’t know how he ever thought he knew what love was.

There are infinite meanings for different people. For Eddie, it’s painted in hues of burnt orange and blue. Folded in cheesy puns and always having a fresh container of oat milk in the fridge. Stated in facts about retrofitted ceiling tiles and light fixtures; conveyed in I know you did, what are you afraid of, and I misunderstood the assignment.

It’s following his heart on the winding path that led him to a reality better than any fantasy.

#soft prompts #buddie fic #eddie diaz #evan buckley #fic: if i’m being honest (it scares me to death)#hippo writes

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curvycarbivore · 7 months

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Jumbo Cinnamon Rolls (Vegan)

Yield: 5 buns | Prep time: 1 hour | Cook time: 35 minutes | Total time: 3 hours

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Sticky, sweet, fluffy, and VEGAN! These vegan cinnamon rolls are perfect for breakfast or dessert. They are warm and gooey on the inside, topped with an easy homemade icing. While this recipe does take a long time, half of it is waiting for the dough to rise. You can take that time to prepare some other breakfast or dessert foods, or take a break on the couch like I do. This recipes comes together to create 5 large cinnamon rolls that are so delicious you will have people guessing if they are really vegan. Wink wink.

Dough Ingredients:

1 ½ cups buttermilk (1 ½ cups unsweetened nut milk + 1 tbsp lemon juice)

2 tbsp vegan butter, melted

2 tbsp granulated sugar

1 packet (2.5 tsp) active dry yeast

3 cups of flour

½ tsp salt

Filling Ingredients:

5 tbsp vegan butter, melted

½ tsp vanilla extract

½ cup brown sugar

2 tbsp cinnamon

Icing Ingredients:

1 cup powdered sugar

2-3 tbsp unsweetened nut milk

Directions:

Lightly grease a bowl and a pie dish. Set aside.

In a microwave-safe bowl, combine the together the almond milk and lemon juice. Set aside for 5 minutes until it begins to curdle slightly. Once it's curdled, microwave for 2-3 minutes until slightly warm.

Add the melted butter and sugar to the buttermilk.

Next, add the yeast to the buttermilk and give it a quick stir to combine. Let it rest for 2-3 minutes to activate the yeast.

In a large mixing bowl, combine the buttermilk mixture with the flour and salt.

Carefully mix with a wooden spoon until just combined. If it's too dry, add a splash of plant milk. If it's too wet, add some more flour.

Once the dough has come together (it will be sticky and will not form into a perfect ball), transfer it to your lightly greased bowl

Cover with a warm, damp kitchen towel and let it sit in a warm place for 1-2 hours to rise, or until it has doubled in size.

While the dough is almost done rising, make your filling.

Melt the vegan butter, and add in the vanilla extract, sugar, and cinnamon.

Preheat your oven to 350˚F.

Once the dough has risen, transfer it to a floured surface.

Knead the dough for a few times to deflate it. If the dough is too too sticky to roll out, add some more flour and knead it a few more times.

Roll the dough into a square, about 1/2 inch thick.

Brush the filling evenly onto the dough.

Carefully roll the dough up into a log, then slice into 5 even pieces.

Transfer the rolls into the pie dish. Place one in the middle, and the other 4 around the edges. It's okay if they're slightly touching.

Loosely cover the pie dish with plastic wrap and let the rolls rise for 30 minutes.

Bake for 25-35 minutes or until golden brown on the top (I like my rolls slightly undercooked, so I cook them for about 25 minutes).

Once they have finished baking, remove from the oven and place the pie dish on a drying rack to cool.

When the rolls are cooling, prepare your icing.

Combine the powdered sugar and plant milk in a bowl. You want the icing to be a thick consistency so you can spread it with a spoon or knife. If it is able to be drizzled, it is too thin and won't create a thick frosting. Add more powdered sugar if this happens.

Once the rolls have cooled slightly, spread the icing evenly on top.

Slice and enjoy your sticky, sweet, vegan cinnamon buns!

Tips and Tricks:

You can make the dough the night before for a quick breakfast. Make them all the way through the steps until right before baking. After you let the rolls rise for 30 minutes in the covered pie dish, place then in the fridge overnight. Then in the morning, you can immediately bake them. If they have deflated a bit in the fridge, let them rise in a warm place for 1 hour before baking.

#breakfast #vegan breakfast #go vegan #vegan #veganism #sweets #vegan food #vegan recipe #cinnamon roll #cinnamon buns

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citrinelavender · 3 days

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Vegan Pesto

(sharing previous food blog posts, new ones are coming soon!)

I am so happy to share this recipe with you! If you know me personally, then you know how much I love pesto. My love for pesto began many years ago during my youth days in Athens, Ga. I grew up having an amazing big sister who felt like it was her duty to introduce me and my younger sister to new cultures and experiences. We grew up in the southern regions of Georgia and North Carolina, so it's easy for the only thing to be on our palate is traditional soul foods like fried fish or a chicken biscuit.

Some of my favorite memories growing up was when my sister would take me to a new restaurant and she would tell me to try something new. I was never disappointed when I would try the cuisines from all around the world. It was one sunny summer afternoon when me, my sisters, and my cousin went out for pizza. We were sitting on the rooftop and looking at the menu to please our appetite. My sister suggested we put pesto on our pizza. I was a little skeptical at first because there is one thing I don't mess with and that is pizza. I really LOVE pizza. I trusted her suggested and we ordered the pizza with pesto.

I took my first bite and the fresh and glamorous flavor of basil was there. I remember that day so clearly because to me pesto is life changing. Moving forward anytime I saw pesto as an option I would eat it with pasta, my omelette, and sometimes just simply with bread. Traditionally pesto is not vegan because it has parmesan cheese in it. Although I am vegan I am not missing out on anything that I enjoyed prior to my lifestyle change. Everything can be veganized.

This recipe I developed is from me trying all the vegan pestos that have been created and curating the perfect pesto. Basil is packed with many health benefits and it is good for your heart chakra. The rest of the ingredients included in this recipe are healthy too, leaving you with this divine health sauce. Do yourself a favor and make this pesto, its a fun and delicious addition to make your meals extra bright with flavor.

Vegan Pesto

Ingredients

1 cup of kale (optional)

1 cup of basil

about 2 tbsp of nutritional yeast

1/4 cup of cashews

a handful of pine nuts

2-3 cloves of garlic

1 juice of a lemon

1/2 cup of olive oil

salt and pepper

Instructions

add all the ingredients into a food processor. (can use a mortar and pestle or a good blender)

add more basil if you aren't adding in anything like kale or spinach.

the olive oil amount is a give or take so add as much to make your pesto thinner or less to give it more of a rustic texture.

also you can have fun with the spices, I sometimes add a fun spice blend to take the flavor to another level.

once you blended your perfect batch of pesto enjoy it with pasta or add it to one of your favorite breakfast meals.

#pesto #vegan #vegetarian #breakfast #lunch #main meals #dinner #sauce #healthy #recipes #pesto recipe #cook #cooking #basil #kale #garlic

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mrslittletall · 5 months

Note

Can we see the recipe for noodle shrimp gratin? Asking for a me. 🤤

Of course ^^ Just for reference, I am using vegan cream for it, but you can also use dairy. I simply have a more quiet tummy if the cream I use is vegan. So, this is a recipe for two people (if you eat it alone, you have leftovers for later). One package of cocktail shrimps (ca. 100 to 125 g) 250 g of noodles (I like to use the corkscrew shaped ones) Frozen spinach (as much as you like) 200 ml of cream 250 g of shredded cheese Seasonings: Salt, Pepper, Dill You can add whatever else you like in this. I added boiled eggs to it for example and carrots. Be creative. Make sure to seasons the cocktail shrimps and then fry them shortly in a pan (for one or two minutes). I fry them in oil, but you can also fry them in butter. Put them away for later. Unfreeze the spinach. That should be done way in advance of course ^^ Cook the noodles. It is enough if they spent five minutes in the cooking water. Now prepare a casserole dish. Put half of the noodles into it, then half of the shrimps, then half of the spinach. Season it. Do the same with the rest of the ingredients and season those too. Now put your cream over the whole thing. Make sure that everything is moist. Now put the shredded cheese on top of it all. Put the gratin into the oven by 180 C (whatever it is called on English, the hot air setting) and let it bake for 30 minutes. The dish normally comes out a little charred at the sides, but that is normal. The rest is perfect and will taste really good ^^ Enjoy your self cooked easy and quick meal!

#ask answered #thank you for the ask #my own recipe

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mishafletcher · 7 months

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hi, and welcome to the 'frequently asked questions about cooking is terrible' post! some of these are scattered in other places around my blog, but i figured i'd collect them for ease of reading. if you want to read the promo post about the book, you can go here.

as always, purchase links are collected here, or you can go directly to the amazon listing.

is cooking actually terrible/how can you say you hate cooking/cooking is an art form and you're disrespecting it see, the thing here is that i'm actually a good cook! i've cooked for a living before, i'll happily pull together a meal for fifty with twenty-four hour notice, and i love a cooking project. i love cooking for community. what i fucking hate, though, is having to somehow produce food for myself, and then consume it, multiple times a day, every day, for apparently the entire rest of my life.

some people love cooking, and i genuinely admire you. sometimes i don't mind it or even enjoy it, and on those nights, i don't need this book. sometimes i'm too tired or in too much pain or too busy playing a video game or too depressed, though, and the idea of spending thirty minutes making food i don't care about makes me want to walk into the sea, and on those days, yeah, cooking is terrible.

is this book vegetarian friendly? yes! there are a handful of recipes where the point of it is meat, but probably 90% of the book is either vegetarian or has options to make it vegetarian. i was a vegetarian for about a decade, and still tend not to cook a ton of meat because the cost of messing it up is so high. there are a number of recipes that call for things like 'chunks of chicken or tofu', but tofu is cheap and delicious, so i'm just as likely to use that as i am chicken.

is this book vegan friendly? maybe. if you're comfortable with things like vegan cheese and plant-based yogurt, the answer is probably yes. the biggest issue for vegans will be dairy, but there are a lot of good vegan dairy replacements out there.

is this book friendly for [basically any other dietary restrictions]? yes again! everything is designed to be pretty flexible. if you're comfortable with the basics how to substitute things for your specific needs, you should be fine with this. (by 'basics of how to substitute', i mean 'tamari instead of soy sauce' or 'gluten-free noodles' or 'sunflower seed butter instead of peanut butter' level of substitutions.) i have severe food allergies, so am very much on board the substitutions train.

is this book useful for people with chronic pain and/or mental health issues? you are very literally the target audience, because i, too, am a disabled person with chronic pain and adhd and other assorted mental health issues. when i started writing this book, it wasn't a book—it was a text file that i could read over when my brain wasn't working well enough to provide me with instructions for complex tasks such as 'make sandwich'.

is this useful for people living in [almost literally anywhere in the world]? unless you live in a place where you can't buy staple foods like rice, beans, and vegetables, it's probably useful. i've personally bought everything mentioned in the cookbook at stores in the us and australia, and have also checked availability at tesco and rewe. there are sometimes minor differences in what things are called, and occasionally one thing or the other is entirely unavailable, but probably 99% of ingredients can be easily purchased in most supermarkets.

do i need to have fancy appliances for this to be useful? hard no. there is zero slow cooker, instant pot, stand mixer, or even rice cooker content in this.

i assume that you have a knife, a bowl, and a source of heat. some things are easier (or nicer) if you also have a $20 immersion blender (mine's from kmart), but that's as fancy as we're getting. i wanted to keep the barrier to food as low as possible.

is it easy to modify recipes in this? yes, and a bunch of recipes are either lists of suggestions (sandwiches! rice toppings!) or have variations listed.

what kind of recipes are in this book? there's a range of them.

stuff that needs no cooking at all—sandwiches, dips, smoothies, salads, etc.

bowls of stuff: pasta, rice, soups you can make in ten to fifteen minutes, oats, etc. using ready-cooked rice or pasta is 100% fine by me, so this focuses pretty heavily on quick and easy toppings.

stuff you cook while you watch netflix, like 'throw this into the oven and then ignore it for an hour'. more importantly, lists of ideas for how to use the things you cooked.

baking and desserts, none of which require more than about five minutes of hands-on work.

if this list is insufficiently convincing, i've also put up a couple example recipes here.

which storefront/format is best? honestly and truly, on my end, it doesn't matter that much—after various fees and things come out, it's within about 50c of each other for ebooks, and maybe a dollar for physical books. amazon currently nets me slightly more than other retailers, but that's changed in the past and will likely change again.

on your end, amazon is probably the cheapest way to get a print copy (and—in the interest of full disclosure—is slightly more money for me, as well). amazon's printing costs are significantly less than anyone else's are, so the book is cheaper there.

why are there so many price points? this is partly because publishing at this point is several business models in a trenchcoat, and partly because retailers can set their own prices and discounts. if you see very low prices, especially at big vendors like amazon, they've decided it's worth it to sell the book at a loss. i have no idea why, but i get the same royalties from it.

if you see very high price points—like $40+ for the paperback version—it's because the vendor is using a traditional-publishing business model and pricing accordingly. please do not buy this book for forty dollars. anywhere in north america and europe, the paperback should be between 10 and 20 of the local currency (dollar, pound, or euro); australians might see it as high as $22 because it costs more to have things printed here.

i want to reiterate: please do not buy this book for many tens of dollars. one, maybe two tens, fine. but forty is as many as four tens, and that's terrible.

is there a print version of this book? i used to get this a lot, and then there was an amazon-only paperback version and i got it less, and now there's a paperback version that you should be able to buy anywhere you buy books.

worth noting is that the available print versions are not spiral bound. if you would like a spiral bound copy and you feel strongly enough about this that you'd like to have it printed and bound yourself, the digital versions (most usefully the pdf from gumroad) have an explicit 'please feel free to print or have this printed' release.

and again—because i get called out for this not infrequently—purchase links are collected here, or you can go directly to the amazon listing.

#cooking is terrible

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wtfuckevenknows · 9 months

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Hi B! 👋

For this nice ask day I would like to ask: do you have any new recipes you've tried that have been really good lately? I really enjoy the little cooking/baking posts you make 💜

It is honestly a tragedy but I haven't been trying a lot of new recipes lately because I've been too tired/lazy/burnt out for cooking and just opted for fast stuff BUT...

THIS SAUCE!!!!!!!! I use it for everything now 😂

This was also really delicious (I veganized it obv but it's really easy to do)!

This isn't a new recipe and I'm not that much a fan of the tofu (BUT IT'S BETTER IF YOU TOSS IT IN CORNSTARCH BEFORE YOU FRY IT) but I'd die for the red cabbage from this recipe! And assembled they're actually pretty good even with the tofu 😂

I made this a couple of days ago with the pumpkin puree I made, and while I love it I personally would double the spices in this recipe because I find it a bit bland otherwise.

AND I made these cupcakes from my fic "It's amazing what baking can do" yesterday and they're really really good!

#thanks for the ask darling ❤️#fucking love talking about food #feel free to give me as many opportunities to talk about food as you like #why do you think I'm writing a baker/chef fic 😹

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galina · 2 years

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hello!! are there any vegan foods / recipes you’ve been enjoying lately? hope you’re doing well x

hey! here are some of my favourite cookbooks : - ) thanks, I hope you're ok too.

I'm newly obsessed with dr rupy's series thrifty cooking in the doctor's kitchen and I've been cooking some of those recipes, really easy stuff that's quick and cheap.

on the other end, I've got quite into french and mediterranean style foods – I can confidently say my potatoes boulangeres would knock your socks off 😈 I just adapted a regular recipe!

I really want to make a gingerbread house this year, me n my mum always used to every year, but I'm skeptical of the vegan recipes - if anyone knows a good one hmu

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spooniechef · 1 year

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Versatile Chocolate Fudge (1 spoon)

Decided against the meal recipes that were an option for a recipe today, and decided to move on to something a little sweeter - namely, chocolate fudge. Yes, fudge can easily be purchased, but it can also be expensive, and this particular fudge recipe, repurposed from a mocha fudge recipe from Alida’s Kitchen, is very forgiving when it comes to the quality of the chocolate being used, so that helps a lot in terms of keeping the costs down.

There was another benefit for me when I started making this recipe, and it was honestly more important: the morale boost making something like this can provide. One of the things that still gets to me to this day about having fibromyalgia is my current set of limitations. It always feels like there’s so little I can actually do that’s fun because I’ve got so few spoons and most of them have to be saved for things like work and cooking meals and cleaning the house. Just survival stuff. We always need more than survival. I found that little things like candy-making gave me a little more than survival. I could do things, and enjoy the rewards. Maybe it costs a spoon to make, but it’s just the one and just making something that was more than just the basics for myself did great things for my mental health.

Here’s what you’ll need:

12oz (340g) dark chocolate (seriously, just get the supermarket own brand value stuff; it’s totally fine)

1 can sweetened condensed milk (note for the lactose intolerant; vegan sweetened condensed milk sort of works but it doesn’t set nearly as well. I’d recommend using the regular sweetened condensed milk and stocking up on Lactaid)

Flavouring of your choice (see notes below)

Insofar as flavouring goes, the original recipe was for mocha fudge and asked for a teaspoon of espresso powder, which worked great. I decided to try it with other flavourings as well, and had a lot of luck with a teaspoon of peppermint extract for mint chocolate fudge, and with a teaspoon of orange extract and a half-teaspoon each of vanilla extract and cinnamon for a sort of spicy chocolate orange fudge. I have some other flavourings I’m keen to try, and it might be worth adding a half-cup or so of walnuts at the flavouring stage. But it’d probably also be great on its own. As well as being easy, this recipe’s wonderfully versatile.

Here’s what you do:

Put your chocolate (broken into chunks if you got the value-brand bars) and the sweetened condensed milk into a pot; heat it on low heat, stirring occasionally, until the chocolate has melted and everything is smooth. You don’t need a double boiler for this because of the sweetened condensed milk; just keep the heat low so you don’t burn your chocolate.

While that’s going on, line a square 9″ cake tin with greaseproof paper.

Take the chocolate mixture off the heat, add flavourings if desired, give it one more stir to mix the flavouring in properly.

Transfer your mixture to the cake tin (I recommend a reasonably firm rubber spatula; it helps get everything out of the corners of the pot) and smooth down

Move the cake tin to the fridge and leave it for a few hours for everything to set.

While waiting, lick the spatula. Life’s too short not to lick the spoon after making something nice.

Remove from fridge and cut into squares.

These should keep in a reasonably airtight container for a few weeks. This is good, because it’s a bit rich and I personally can’t get through a whole tin of this in just a few days.

So there you have it - easy, versatile chocolate fudge. The hardest part about this one is transferring the mixture from pot to cake tin, so it gets a one-spoon rating. As well as being a morale booster and just plain delicious, it’s also a great one to have in the recipe file if you’re doing homemade gifts for people.

#The Spoonie Chef #Recipes #sweets #snacks

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1stlovemegently · 6 months

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Wonderful meal to Start your Morning.

While my fiance and I take time to find ourselves in separation. He has encouraged me to eat more of a Raw Vegan. Coming from a Man who I would call Omnivore and me Vegan at home and when I eat out Vegetarian at best.

He enjoyed this meal when I saw him the other week when we met up, he said the sauces tasted like a sauce from Arby's (it had been watered down in a meal prep kit more on this below on how to store this meal)

I was actually surprised at how full I was. I haven't eaten meat in 14 years but that doesn't mean I've eaten the healthiest but I get healthier each year and learn more about health (along with my fiancé, who encouraged me to bring any dairy products home as I've been Vegan many times) not only was I full I loved the taste of it. I'm a huge fan of tomatoes.

Even though my Sid Vicious and I are separated he's made a point to tell me not to eat anything with White Bread, Wheat, Rice and what can I say but he is right I bought Dave's Killer Bread my favorite bread but I did feel more tired the rest of the week

More onto this Recipe

I used 1 or 2 Zucchinis and spiralled them. Then pinched them so it is easier to eat.

The sauce is

Handful of cherry tomatoes

A few spoon fulls of Sun Dried Tomatoes

Add in some fresh herbs like Basil, Cilontro, Spinach

No cooking just blend it all right up. Also if you want it more creamy you can add Tofu if someone does not have a Soy Allergy or Soaked or Unsoaked Cashews&Pine Nuts blended with Tomatos into a creamy paste add more tomatoes as they have natural amount of Water in them that includes nutritions. Or even better if you own a juicer to juice tomatoes and use the Juice to blend with the Cashews and Pine Nuts first. Then add Cherry Tomatoes, Sun Dried and herbs adding Spinach will add extra Protein to this meal there is Calcium in Spinach as well in the Cashews and Pine Nuts the Tomatos are loaded with Vitamin C, if not more than a Orange

Notes

Taking this meal on the go.

Do not pour the sauce on top or in the zucchini noodles store in a separate container and drain water from Zucchini noodles.

You can also use Cucumbers and April them or a mix of the both.

Adding in more vegetables like Red Peppers to the sauce or small amounts of carrots to not over power

Soak Walnuts overnight to as a crumble.

If you're new to Raw Veganism, or Veganism, Vegetarianism, looking to Add more Fresh Vegetables, Nuts, Seeds, Fruits into your diet I hope this has reached you. This is a easy recipe that can be done early in the morning I would suggest Unless you feel sick as in you need to drink water or eat something to drink Juice in the morning.

If you have a Blender blend vegetables and then strain the pulp/fiber. Drinking Vegetables Juice, Ginger Shots, and small amounts of Fruit Juice first thing you start your Day, Afternoon, Night whichever you get your little or a lot of sleep will help with the Nutrition going straight into your blood stream and system. This is also why we want to avoid too much fruit as the sugar goes straight to your blood stream as well.

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whentherewerebicycles · 1 year

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okay hello! instead of doing all my 2023 priority-setting in one long post, I’m going to divide it up into separate posts to encourage myself to really think through the concrete things I want to prioritize or achieve this year (and the specific habits I’ll need to build to make that happen).

Priority 1: Become a More Competent & Confident Cook

This year, I want to…

(1) Master the basic principles of cooking. I’d like to be able to confidently and consistently prepare delicious foods using a range of methods (roasting, sauteing, braising, simmering, etc.). I’d also like to be able to more confidently taste and adjust elements as I cook.

(2) Consistently eat balanced, plant-based, mostly vegan meals. I want to focus on eating a wide variety of healthful foods and on adapting meals wherever possible to incorporate more vegetables. Some more specific sub-goals:

I want to prepare 25 new recipes with a focus on recipes from around the world.

I want to try the following vegetables (all of which are either new to me or veggies I’m suspicious of): leeks, fennel, swiss chard, one new type of beans, radish, rhubarb, okra, eggplant, endive.

I want to taste, smell, and research the uses of one new spice in my cabinet per week, adding these notes to my cooking project doc and eventually to my recipe book. (I don’t really have a good sense right now of what different spices taste like or how they influence the flavor of a dish and I’d like to change that!)

(3) Create a photo-illustrated recipe book with at least 25 of my favorite easy-to-prep recipes.

How will I achieve these goals?

Becoming a more confident cook:

First, I’ll read Salt, Fat, Acid, Heat over the month of January. Instead of taking notes, I want to create a list of techniques or things I’d like to try or think about as I cook. My cooking skills are super basic so even super basic techniques will be helpful lol.

I don’t want to try to implement all the new strategies at once or I’ll get overwhelmed. So instead I’ll choose one technique to practice in my cooking each week. The learning cycle might look like this:

Start of the week: Look at the recipes I want to make that week, make my grocery list, and pick a new technique to practice from the list. (I can choose recipes that use that technique or choose a technique based on the recipes I’m planning to make.) Write the new technique + rewrite the older techniques on a dry erase board next to the stove so I’m reminded of them every time I walk into the kitchen. (I can habit-stack this with other household tasks I perform regularly, like cleaning out the fridge and placing a grocery order, as well as with other goal tasks, like spice tasting.)

During the week: Practice the technique(s) while cooking. If I’m struggling with something, watch YouTube videos, do research, or ask a friend till I feel confident I’m doing it correctly. Consider jotting down notes on how the food turned out.

End of week: Evaluate how confident I feel in my ability to perform the technique. In the list document, write down any questions or concerns I have (or any tips for doing it well). Remember that I’ll practice that technique twice more, since the two previous weeks roll over into the next week.

Eating balanced meals & trying new things:

Make it a game! Get excited about the process! Some strategies:

When I’m procrastinating on other things, do food or spice research. Search for different recipes by country or in-season veggie and look at lots of different pictures of the food.

Keep a running wishlist of recipes that look delicious or would be interestingly novel to try. Color-code or tag recipes that use specific techniques I want to practice, spices I want to try, or vegetables I want to learn to enjoy.

Challenge myself to modify recipes when possible, whether by making interesting or healthier substitutions or sneaking in more veggies.

Creating the recipe book:

Take photos of every meal I prepare (and the prep steps too if they’re pretty!) so I can print them later at Walgreens. To keep myself motivated maybe I’ll do a batch print every month or something and display the pictures in the kitchen lol.

Write up recipes for Tumblr at least semi-consistently so I have a record of simplified steps or substitutions I made.

Continue brainstorming & provisionally sorting recipes into categories with Liz. Right now we’ve been experimenting with sorting them by ease of preparation (on a spectrum of fast, simple, low-mess to messier or more complicated with a special section for meals that can be made ahead and/or frozen in bulk). But hmm I wonder if other possible sorting methods will emerge as I amass more recipes. I might also just make a veggie/main ingredient index for the binder where I can look up the vegetable I have in the fridge or picked up at the store and see all the recipes that use that vegetable. We also talked about designing other fun little pages that could help solidify our learning while also serving as future teaching tools with a kid… like charts of average roast/sautée times for different veggies… although I wonder if the goal will eventually be to not have to use timers so much because I’ll have a better sense of what something looks like when it’s done. But yeah these can all be open questions!!

Why is this goal important to me?

Preparing good, healthy food is a way of taking care of myself. When I am under stress or feeling bleh about my life or my body or whatever, I tend to lean more heavily on takeout, processed foods, or intermittent grazing. I have the time to cook thanks to my stupid flexible job, so I want to be sure that I’m using that time well and taking good care of myself even when I feel kinda bleh about certain aspects of my life.

I want to use this window of time to really learn and solidify skills I’ve been picking up piecemeal over the past six-ish years since I started trying to learn how to make food for myself. I also just like the idea of approaching cooking as a learning challenge! In the past I’ve tended to kinda lazily assume that people were either good cooks or they weren’t and it wasn’t worth worrying about it if you were a mediocre cook who could at least prepare a few mediocre things. But I think it’s nice to actually WANT to get better! And I think (surprise, surprise) I’ll really enjoy the process of setting concrete goals, designing learning tasks for myself, and assessing my progress over the course of the year. Plus maybe this will encourage me to invite friends over more often so I can make them try stuff :)

If I have or adopt or foster kids, I want to be able to teach them the basics of cooking good, delicious, healthy food from a very young age. I also want to nurture their curiosity about food and willingness to experiment in the kitchen. I honestly don’t know that my parenting style will differ that much from my own parents’ style, but I do think there are a few core things I want to tweak… and one of the biggest changes is I want to expose my kids to a wide variety of foods early and help them learn how to confidently prepare food that tastes good.

#2023 priorities #cooking #food #recipe book tag

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mockerycrow · 1 year

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Hello!! Can I ask for a 'who do you ship me with" thing with our dear CoD boys'?

I am 28 and I write my PhD thesis in the literature field. I am from Germany and more on the shy side, it's just when I know someone pretty well that I feel easy. I wouldn't say that I have a general problem with people, I just like to take my time to get to know them better.

I love to cook, attend singing lessons right now and,of course, like to sit at my computer and play games.

I love animals and decided to go vegan some years ago. Right now I plan to adopt a shelter dog very soon and I am very hyped to see where this goes!

For looks: I am 1,78 cm,rather skinny and have copper hair that goes to my shoulders. I have blue eyes and like to wear very different types of cloth,from sexy to very sporty. Working out is a regular thing for me because I like to stay fit. For example stand up paddling is super funny and being outside in nature,is always calming my nerves.

Thank you so so much! I hope you have a nice day.

I ship you with…

Kyle “Gaz” Garrick!

These are temporarily closed. I am answering the ones I had in my inbox from when I opened them last time. Please do not request one right now. Thank you.

I ship you with Kyle! You are very different than what he is used to and he likes that. He needs that difference, that change. You two would meet while you’re on a nature walk on a trail, I don’t take objections to this.

Kyle is pretty easy to get along with and he enjoys talking to you about your thesis. Kyle knows when big energy is needed, but also knows when it should remain quiet and such. Kyle likes that you take your time to get to know people; he doesn’t really have that luxury due to the field he’s in, but he’s glad you two made time to get to know each other.

I headcanon Kyle as a decent cooker. You give him a recipe and he can follow it to the T, so maybe as an idea to spend time together, you refuse any involvement of recipes and you decide to cook a meal with him from scratch. He would probably do horrible without you, but you’re there so everything will be fine! (Especially since you’re vegan, he isn’t too educated on what foods are and aren’t vegan).

Due to his commitment to his job, he’s often away from home. This causes him to not know you can sing, so maybe one morning when you’re home together, you’re murmuring lyrics and he comes up behind you, wrapping his arms around you silently. If he you stop, he beckons you to continue.

This man plays video games whenever he is home. You play with him and it’s a good bonding experience. He likes to play first person shooters and critic the experience, pointing out the flaws to you.

Seeing he is an active military service member, he has to keep up his physique. Nature walks and going to the gym with you is a must. Kyle also uses it as an excuse to see you in workout clothes.

If you get a dog, he immediately welcomes that dog like they are family.

He’s a calm and determined man and I think you two would work well.

#call of duty #cod #modern warfare #modern warfare ii #call of duty mwii #cod mwii #mw2 2022 #mw2022 #mw #gaz #kyle garrick #kyle gaz garrick #gaz cod #gaz mw2 #gaz call of duty #gaz modern warfare #i ship you with…

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curvycarbivore · 7 months

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Apple Cider Crescent Roll Turnovers (Vegan)

Yield: 4 servings | Prep time: 25 minutes | Cook time: 30 minutes | Total time: 55 minutes

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Chilly fall mornings call for coffee and apple cider turnovers. Using flaky, buttery, and accidentally vegan Pillsbury Crescent Roll dough makes this a fun and easy recipe for all ages. They're stuffed with a flavorful homemade apple cider pie filling and topped off with more apple cider glaze. They will have you wanting more after each bite... in that case, you might want to double this recipe!

Turnover Ingredients:

1 large apple (I used honeycrisp)

1/2 cup apple cider

1 tbsp light brown sugar (packed)

1/2 tsp cinnamon

2 tbsp cornstarch + 2 tbsp water

1 package of Pillsbury Original Crescent Rolls

Apple Cider Glaze Ingredients:

1/4 cup apple cider

2 tbsp light brown sugar (packed)

1/2 tsp vanilla

2 tbsp cornstarch + 2 tbsp water

Directions:

Preheat your oven to 375° F.

Lightly grease a glass baking dish and set aside.

Heat a small sauce pot on the stove over medium.

Make the apple pie filling.

Peel the skin from the apple and dice it into small cubes.

Add the diced apple, apple cider, brown sugar, and cinnamon to the heated sauce pot.

Bring it to a gentle simmer and cook, stirring occasionally, for 5-6 minutes or until the apples are soft.

Combine the cornstarch and water in a small cup to make a slurry.

Add the cornstarch slurry to the sauce pot and quickly stir until the filling thickens.

Remove from heat and set aside for 10 minutes to cool.

Meanwhile, prepare your crescent dough. Roll it out onto a clean surface and break the dough apart into the individual triangles. Match them up into pairs.

Once the filling is cool enough to handle, spoon 2-3 tbsp of the filling into the center of one dough triangles. Spread it evenly on the dough, leaving space along the edges.

Cover it with a matching dough triangle, gently squeezing the edges shut.

Use a spatula to carefully transfer the turnover to the prepared baking dish.

Repeat with the rest of the dough.

If desired, cut 3 small slits in the top of the turnovers.

Bake for 8-10 minutes or until the tops are golden brown.

While the turnovers are baking, prepare the glaze.

Make the cornstarch slurry and set aside.

Heat a small sauce pot over medium (you can use the same one from the filling).

Add the apple cider, brown sugar, and vanilla to the sauce pot.

Bring to a gentle simmer, whisking constantly so the sugar doesn't burn.

Continue whisking and add the cornstarch slurry to the pot. The sauce should thicken within 30 seconds or so.

As soon as it's thickened, remove from heat and set aside to cool.

By now, the turnovers should be done baking. Remove from the oven and transfer the turnovers to a drying rack to cool for 5 minutes.

Drizzle the glaze on the turnovers and enjoy!

Tips and Tricks:

You can make these ahead of time for a quick breakfast! Prepare the turnovers but do not bake them. Refrigerate them until you're ready, then bake as instructed above.

Do not make the glaze ahead of time (it will thicken too much).

For a glaze shortcut, try combining 1/2 cup of confectioner's sugar with 2-3 tbsp of apple cider (or enough to get it to the right consistency) in a small bowl. This will create a white icing style glaze.

Store the baked turnovers in an air-tight container at room temperature for 2 days.

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