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threewaysdivided · 7 months

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Chocolate Sapote Pie

Hey 3WD, why are you making a vegan, gluten-free, no-processed-sugar dessert? Well, you see, I have friends with many, many allergies and felt like a challenge.

This recipe is an experiment with Black Sapote (also called Chocolate Pudding Fruit) – a seasonal persimmon relative that’s high in Vitamin C and has a pudding-like flesh with mild chocolate and caramel notes. While limited availability of Sapotes means it’s not as accessible as something like Chocolate Avocado Pie, it’s a fun thing to play with if you like poking around with the weird fruit section of produce markets (as a bonus, Black Sapotes were selling for $1-2 per fruit both times I visited).

Let's get cooking:

Kitchen equipment

Blender/food processor

Beaters (hand-crank or electric)

20cm (8 inch) springform cake tin

Baking/ Greaseproof paper

Fridge & Oven

Fine mesh sieve (or tea strainer)

Mixing bowls, spatula, knives, spoons etc.

Prep-time

Bench work: approx. 40 minutes

Oven time: approx. 30 minutes

Cooling time: approx. 2-3 hours (minimum)

Coconut cream chill time: 12 hours (minimum)*

*Coconut cream needs to be refrigerated for 12 hours in order to separate properly before whipping. Put your cream in the fridge the night before.

Ingredients

Pie crust

300g (10.5 Oz) pecans

4 large medjool dates (seeds removed, roughly chopped)

1 tsp salt

4 tbsp (approx. 60g/ 2 Oz) margarine, melted

Filling

2 large, ripe Black Sapotes*

1/2 cup (125mL) cocoa powder

4 large medjool dates (seeds removed, roughly chopped)

1/2 tsp salt

1 tsp espresso powder

1 tsp vanilla extract

*Black Sapotes are ripe when the skin has darkened to a dull green-brown and the fruit is very soft to the touch (it will look and feel over-ripe).

Topping

One 400mL (13.5 Fl Oz) can high-quality full-fat coconut cream*

1/2 tsp salt

1 tsp vanilla extract

Approx. 80g (3 Oz) pecans, toasted** and crumbled

Cocoa powder for dusting

*Use a premium quality coconut cream – the difference in price is very small and cheaper creams may not separate properly, which will stop them from whipping up. **Toast pecans by baking in a preheated 140°C/248°F (fan forced) oven for 15-30 minutes until done to your liking.

Instructions

Pie crust (Inspiration recipe)

Preheat oven to 180°C/350°F (fan forced).

Line the base and sides of the spring form pan with baking paper. (Try to minimise wrinkles/folds in the paper lining – this will make it easier to remove the crust later.)

Place chopped dates, pecans and salt into a blender. Blend until the mixture has the texture of breadcrumbs/ almond meal.

Stream in melted margarine and blend until completely combined (crumbs should stick together when pressed)

Press mixture into a firm, even layer across the base and up the sides of the spring form tin, using clean hands or the back of a spoon to smooth down.

Bake for 10-12 minutes or until the crust begins to brown. (Watch closely after the 8-minute mark to prevent burning).

Remove from oven. If the crust has puffed up, press back down using the back of a spoon. (Tip: use a toothpick or fork to gently pop any large air-pockets in the base.)

Cool on a wire rack or heat-safe cutting board until the crust reaches room temperature.

Filling (Inspiration recipe)

Preheat oven to 180°C/350°F (fan forced).

Cut open the Black Sapotes. Remove the seeds and scoop/scrape the flesh out with a spoon. (Note: because Black Sapote skin is very thin and soft when ripe, it cannot be traditionally peeled.)

Transfer one quarter of the fruit flesh to a blender, along with the chopped dates. Process until completely smooth.

Transfer the sweetened sapote mixture into a bowl alongside the remaining sapote flesh. Mix until completely combined (use your spoon or spatula to break down any lumps or fibers in the fruit flesh).

Fold in the cocoa powder, expresso powder, vanilla and salt until completely combined. Taste for flavouring and adjust with more cocoa/vanilla/espresso/salt as desired. (Note: adding cocoa will increase the bitterness of the filling alongside the chocolate-y flavour. This can be hard to counteract without adding sugar or blending in more dates so be careful how much you add at once.)

Transfer filling into your pre-prepared pecan crust. Smooth the top with a spoon or spatula.

Bake for 20 minutes or until the filling is lightly firm to the touch.

Cool completely on a wire rack or heat-safe cutting board, then cover and transfer to the fridge until chilled through.

Cream Topping (Inspiration recipe)

Chill coconut cream for at least 12 hours.

Remove coconut cream from the fridge (Note: DO NOT Shake).

Use a spoon to scoop out the thick cream that has risen to the top, leaving the watery parts behind. (The more water is in your cream, the less firmly it will whip). Transfer the thick cream to a bowl. (Tip: have an extra jar of chilled cream on hand in case the cream yield from the first tin is low)

Add the vanilla and salt to the cream. Stir through, then taste test and adjust the vanilla/salt as needed. (Note: Like with plain dairy cream, this should taste more neutral than sweet).

Beat your cream, starting on a slow speed. Gradually increase speed until whipped to thick, semi-stiff peaks. (Tip: if your cream is very soft to start with, try covering and chilling in the refrigerator to help it firm up.)

Remove the chilled sapote tart from the spring form pan. (Optional: If the sides of your pecan crust are much taller than your filling, you can use a pair of clean, sharp kitchen scissors to trim it down. Use a clean hand to shield the pie filling from any falling crust-crumbs).

Spoon the whipped cream onto the sapote filling, using the back of the spoon to make decorative swirls. (Optional: use a piping bag with a decorative nozzle for a fancier top).

Sprinkle the cream with crumbled pecans. Dust with cocoa powder using a fine sieve or tea-strainer. (Note: Add the nuts first - otherwise the cocoa powder will prevent them from sticking to the cream, causing them to roll everywhere when the pie is cut).

Return to the fridge until the coconut cream is completely chilled.

Serve.

#Chocolate pie #Black Sapote #Baking #Vegan #Gluten Free #Low Sugar Baking #Keto/Raw Baking #(kind of)#citrus free #for my friends #(you know who you are 😉)#this is a test recipe so feel free to make adjustments #I documented my process and adjustments while baking it - this recipe is based on the refined end-notes #I know some people object to putting salt in dessert bakes but it *is* important here #both to balance and enhance the chocolate-y-ness of the filling #AND to keep the coconut cream under control so it doesn't completely dominate every other flavour in the pie #Don't skimp on the salt #3WD Cooks

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sidewalkchemistry · 1 year

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I love watching how much the black community is leveling up with the raw living foods lifestyle 🙏🏾🙏🏾🙏🏾 I'm seriously convinced that this will be the main agents for a more beautiful future. If you're not on it, you better get on it or just give it a try ✨✨✨ it's gorgeous and abundant over here

Poverty mindsets are falling away

Self-loathing mindsets are falling away

Addictions are falling away

Self-sabotaging habits are falling away

Small-minded outlooks are falling away

It starts with the way we nourish ourselves. The self-love and self-accountability that blooms from this is just the natural consequence.

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sparticusrising · 1 year

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Black Women Fine as HELLZ 🔥🔥🔥🔥🔥🔥

#black women #workout #fitlife #protienshake #raw vegan #detoxsmoothie #blackgirlmagic #doulas #call the midwife

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fenderguitar · 8 months

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why the fuck is milk propaganda a thing again?

#not a vegan #just lactose intolerant like most black people #NO #have you seen that one model on tiktok who buys her raw dairy from an amish farm #and said that it cures everyting?

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mudfarmorganix · 2 years

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Raw Unrefined Shea Butter and Black Soap Canada Has Amazing All Natural Benefits

Use Raw Shea Butter daily for healthy skin without the use of any chemicals or artificial ingredients. Shea Butter is the fat that is processes from the extract of the Shea Nut that comes from the Karate Tree found primarily in West Africa. Mudfarm Organix supplies unrefined Grade A and Organic Ivory and Yellow Shea Butter for all your natural cosmetic needs. You can use the butter to make your…

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#bulk shea butter #canada shea butter #cocoa butter #lavender oil #lavender shea butter balm #lemongrass #montreal shea butter #moringa oil #organix shea butter #raw shea butter #scarborough black soap #scarborough shea butter #shea moisture black soap #shea moisture ontario #toronto black soap #toronto skin care #toronto vegan products #yellow shea butter

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powdermelonkeg · 6 days

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Worldbuilding

Made a new fantasy world in my spare time today, populated it with fantasy races.

Premise of the story: An elf chef who runs the best restaurant in the area gets his ingredients by diving into the local dungeon. His restaurant is the best not only because of his fantastic cooking skills and quality ingredients, but also because he can serve anybody that comes through his doors; each of the races has different dietary needs and finds different things poisonous, and he can cook for anyone.

One day, he's in the dungeon, and he falls down into a lower level nobody's been to in AGES. Thing is, though, there's a human living there, a biologist who's been studying the dungeon ecology for centuries, and the last human alive—all others were wiped out centuries ago due to a plague, and she's only alive because she's been living in the dungeon.

Main story arc is this guy trying to figure out not just what she can eat, but what she'd LIKE to eat, without killing her in the process.

Yes this is inspired by Dunmeshi. What of it.

Races are:

Humans (extinct)

Elves

Faunlings

Halflings

Orcs

Dwarves

Brounies

Gnomes

Elves

A camouflage species, their colors depend on the environment they're in. A snow elf would be pale white, a wood elf shades of green and brown, a dark elf (as in, lives underground) stone gray with jet black hair, and so on. Knife-point ears. Average height: 5'8"

Diet: Vegetarian, can't process meat at all, regardless of source.

Faunlings

Deer-like people, ranging visually from elves with horns to satyr-like. They're all one species, despite individual variation.

Diet: Opportunistic carnivores, they CAN eat meat, but mostly eat plants; can't process milk or most sugars past infancy. Average height: 4'10"

Halflings

NOT hobbits. They're small people, deathly pale and young-looking in their base form, with nub horns on their heads. Their appearance changes depending on who they live nearest, from their build to their coloration—a halfling living near wood elves might get taller and coppery with pointed ears, while a halfling near faunlings might have furrier legs, dappled shoulders, and longer horns, etc. Average height: varies wildly

Diet: Obligate ovivores, eat almost exclusively eggs when young and need lots of protein. Depending on who they live near, they'll eventually adapt to local cuisine and build up poison tolerance, but forcing that adaptation to go too quickly can send them into shock.

Orcs

Cat eyes and feline fangs, big and muscular. Like elves, they camouflage based on location, but they tend to be more colorful overall. Average height: 6'10"

Diet: Heavily meat-based diet, they eat most meat raw. Highly lactose intolerant, may occasionally eat plants, but can't process grains.

Dwarves

Short and stocky. Dark blueberry purple-blue by default, will temporarily turn pale on parts of their bodies that are exposed to light for a few hours. Sunlight sends them into temporary hibernation and petrification, making them statue-like. On cloudy days, they're lethargic, and on moonlit nights, their skin gets a little harder, with white patches depending on the strength of the moonlight. Average height: 3'9"

Diet: They have a tolerance for poisons that most races would die over, but they can't stand most acids. Citric acid in particular is poisonous to them. Cavern-based diet.

Brounies

THESE are the hobbits. Short and humanlike, with long, fur-tipped tails. Usually monochrome in color scheme, leaf-point ears. Average height: 3'2"

Diet: Can't process plant fibers properly, all plant matter must be cooked to break it down. Mostly raw pescatarian.

Gnomes

Even smaller than brounies, humanlike, with round-edged pointed ears and generally plump bodies. Average height: 2'4"

Diet: Vegan, with HIGH poison tolerance, they actually need some poisons to live. Mushrooms and fruit make up much more of their diet than leaves do.

#worldbuilding #fantasy #had a lot of fun with this and will probably continue to do so #long post

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najia-cooks · 3 months

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[ID: Buttermilk being poured from a Moroccan ceramic cup with orange and black geometric designs into a glass. End ID]

لبن نباتي / Lbn nabati (Vegan traditional buttermilk)

Lbn (لْبْنْ or لْبَنْ; also transliterated "lban") is a Moroccan buttermilk drink. It is not to be confused with standard Arabic لَبَن‎ ("laban"), meaning "milk"; with Levantine لَبَن‎ ("laban"), also called لَبَن رَائِب ("laban ra'ib"), which is curdled milk (a.k.a., yoghurt); or with Levantine لَبْنَة‎ ("labna"), which is yoghurt that has been strained and thickened.

Instead, lbn is a traditional buttermilk. It is historically made the same way Western traditional buttermilk is: by leaving raw milk to sit at room temperature while the cream separates and rises to the top, allowing the cream to ferment, and then churning the cream until it separates further into milk solids (cultured butter) and a cultured liquid byproduct (traditional buttermilk). Commercial Western buttermilk, and some Moroccan lbn, is now no longer traditional buttermilk but instead cultured buttermilk, which is produced by fermenting low-fat milk; this produces a thicker, more acidic liquid than traditional buttermilk. Lbn is usually made with goat's milk, though cow's milk is also often used.

Lbn—very sour and tangy, slightly sweet, and about the consistency of milk—is consumed as a refreshing after-dinner drink during the summer. It is also used to soak كُسْكُس ("couscous") (made from durum, barley, or corn flour). Couscous with lbn is called سَيْكُوك ("saykouk") in Darija (Moroccan Arabic), or أزَيْكُوك ("azaykouk") in Tamazight.

Saykouk is a cold dish, commonly eaten in the desert and in rural areas during the summertime; but it is also sold from food carts and by vendors on bicycles year-round in cities. On Fridays, Moroccans often eat couscous dishes with lbn on the side, and may make some on-the-fly saykouk by pouring lbn into their bowls to soak the couscous that remains after the vegetables or meat in the dish have been eaten.

This recipe resembles cultured buttermilk, in that it ferments non-dairy milk with live cultures to achieve a sour taste. However, it more resembles traditional dairy buttermilk in taste and texture. Note that this lbn is intended for drinking and for recipes that call for Moroccan traditional buttermilk, and not for replacing Western cultured buttermilk in pastries or pancakes.

Recipe under the cut!

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Ingredients:

2 cups full-fat oat milk

1-3 vegetarian probiotic capsules (containing at least 10 billion cultures total)

A few pinches salt

A few pinches granulated sugar

Make sure your probiotic capsules contain no prebiotics, as they can interfere with the culture. The probiotic may be multi-strain, but should contain some of: Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidus, Lactobacillus acidophilus. The number of capsules you need will depend on how many cultures each capsule is guaranteed to contain.

Instead of probiotic capsules, you can use a specialty starter culture pack intended for use in culturing vegan dairy, many of which are available online. Note that starter cultures may be packaged with small amounts of powdered milk for the bacteria to feed on, and may not be truly vegan.

Other types of non-dairy milk may work. My trial with soy milk did not succeed (it never became notably tangy). Soaked and blended cashews will thicken substantially, so be sure to blend cashews with at least twice their volume in (just-boiled, filtered) water if you want to use cashews as your base. I found that oat milk, as well as being more convenient and cheaper than cashews, more closely mimicked the taste of lbn. I have not tested anything else.

Instructions:

1. Boil several cups of water and use the just-boiled water to rinse your measuring cup, the container you will ferment your lbn in, and a wooden spoon or rubber spatula to stir. Your bowl and stirring implement should be in a non-reactive material such as wood, clay, glass, or silicone.

2. Measure oat milk into a container and open probiotic capsules into it. Stir the powder from the capsules in until well combined.

3. Cover the opening of the container with a cheesecloth or tea towel. Ferment for 24 hours: on the countertop in temperate weather, or in an oven with the light on in cold weather.

Taste the lbn with a clean implement (avoid double-dipping!) to see if it is ready. If it still tastes 'oaty,' continue fermenting for another 1-3 days, tasting every 12 hours, until it is notably tangy.

4. Blend lbn with large pinches of salt and sugar; or put lbn, salt, and sugar in a jar with a lid and shake to combine. Taste and adjust salt and sugar.

5. Store in an airtight container in the refrigerator for up to a week. This lbn will continue to culture slowly in the fridge and will eventually (like dairy lbn) become too sour to drink.

Serve chilled.

#I'm really excited about this one guys I have been racking my brain for a way to make vegan lbn forever!!#but that was before I knew about the power of culturing #Moroccan #cultured #fermented #vegan recipes #vegetarian recipes

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krscblw · 7 months

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ghoul perfume associations!

i am very into ghost. and i am also very into indie perfumes! so i decided to combine the two and make a list of my scent associations for each of the ghouls, as well as a few indie fragrances that fit them (in my opinion! if y'all have other thoughts i would LOVE to hear them /gen)

i also included all of the perfumes i found that had the same names as the ghouls, even if i didn't think the scent profile worked, and bonus atmospherics that i think are more naturally ghoul-ish and worked well for the various elements!

warning: this is an obscenely long post. i have too many thoughts.

another warning: because this post is so long, some of the text might get cut off on mobile. it should be okay on desktop if that happens (i don't know how to fix it, sorry)

Aeon

Notes: chocolate, linen, lavender. Aeon smells very gentle and pleasant, but not necessarily sweet. He smells like things that he himself finds comfort in.

Perfumes:

Chocolatine -- Fyrinnae

“Also known as Pain au Chocolat, these flaky croissant-like pastries are filled with pieces of dark or semi-sweet chocolate. This is not a very sweet fragrance.”

TELEGRAMA – Imaginary Authors

talc, lavender absolute, black pepper, teak, amyris, vanilla powder, fresh linens

Bonus:

Phantom -- Black Phoenix Alchemy Lab

Aether

Notes: bourbon, amber, vanilla. Aether smells sophisticated, but with a warm, golden edge. He smells like comfort, like unconditional love- but also a little bit like sex.

Perfumes:

Quintessence of Debauchery -- Alkemia Perfumes

“A distillation of raw, bawdy sexiness without regard for gender - Bourbon vanilla, tonka, dark florals, peach brandy, coriander, mock orange, spiced pumpkin, fresh ginger root, rock rose, long leaf tobacco, black opium infused amber, patchouli, oakmoss, and cruelty-free (vegan) castoreum.”

Morosexual -- Treading Water Perfume

“Morosexual - The sexual attraction to stupid people. Treat yourself and read your partner at the same time with a scent that is as classy as it is stupid. The earthy combo of vanilla, fresh tobacco and star anise combine with spicy nutmeg to create a warm soft blanket to dull the mind.”

tobacco, vanilla, patchouli, jasmine, star anise, nutmeg

Alpha

Notes: leather, smoke, gunpowder. Alpha smells.. off-putting, to most people. He has an intense personality, and it's reflected in his scent.

Perfumes:

Industrial Sabotage -- Alkemia Perfumes

“A cataclysmic wreckage of burnt wires; twisted melted steel; shattered machinery, and gunpowder.”

Night Shift -- PULP Fragrance

“Black frankincense, engine grease from a long late shift, smoke, ash, blackened wood, and a hint of leather.”

Cirrus

Notes: dark fruits, musk. Cirrus smells sophisticated in a dark, sensual way. She smells.. hypnotic, almost. She smells like you want her, but she doesn't even know you exist.

Perfumes:

Venus Black -- Possets

“A grand and very very sensual scent. Black in the most sophisticated way. Considered one of the colors, its working name was Mars' Black but it is so wonderfully feminine that there is no way that it could be named after the god of war, it should be named after the goddess of love. The Blackest musk flirts with a float of black pepper, a shot of dark sweet pear, and the smallest amount of sage and non-stinky narcissus for tingle. One not to be missed. Dry, musky, spicy.”

(i have this one. it's VERY attractive (i had to stop wearing it because i was confusing myself lmao) and now that i associate it with cirrus. i might have a problem)

Salomé -- Alkemia Perfumes

“An overture of not so innocent magnolia underscored with a sly caress of Queen of the Night, a fulsomeness of nubile black grapes and plums, skin musk bathed in spilled cognac, and ruthless twist of bitter orange, blended with an ancient Arabian love philtre of crushed vanilla and tonka bean, sandalwood, vetiver, cedar, and red oud.”

Bonus:

Cirrus -- Osmofolia

Cumulus

Notes: lilac, magnolia, jasmine, sugar. Cumulus smells sweet and cloying. You smell her once and the scent haunts you all day like the most enchanting ghost.

Perfumes:

Alabama -- Possets

“Floral perfume lovers rejoice! This one is the essence of a hot sticky Southern night at the height of passion with the one you love. What a treat! Alabama weaves pink fizzy mimosa, thick white magnolia, canebrake jasmine, Mexican tuberose, and Martinique gardenia. The effect is eternally woman, unabashedly sexy, and in command. These are all knit together with precious Sacred Frankincense to concoct a bombshell of a fragrance, deep white floral with deep incense leanings. A hypnotic fragrance. So very sweet, so very profound. Feminine, floral, devastating.”

Sweet Mother -- Little And Grim

“‘Sweet mother, I cannot weave --/ slender Aphrodite has overcome me/ with longing for a girl.’ -Sappho. Notes of lush moss, blooming lilac, French lavender, rose, jasmine, mandarin and lemon zest, warm musk, and lily of the valley.”

Bonus:

Cumulus -- Osmofolia

Skiing On Europa -- Fyrinnae

“The atmosphere of a distant moon, not as habitable for mammals as Earth, the thin air reminiscent of high mountain elevations before snowfall. Cold, and ozonic like petrichor.”

Dewdrop

Notes: berries, smoke, wood. Dew smells like resinous woodsmoke, with an unexpected berry undertone. (Just like his personality: brash outside, sweet inside.)

Perfumes:

Ignis -- PULP Fragrance

“Raspberries, fresh ginger, smoky aloeswood, pale blond tobacco leaves & fiery red musk.”

A CITY ON FIRE – Imaginary Authors

“The refined smoke accord makes this an austere and luxurious scent for evenings on the town, whether with a special someone or alone and looking for trouble.”

cade oil, spikenard, cardamom, clearwood, dark berries, labdanum, burnt match

Bonus:

The Center of the Universe -- Alkemia Perfumes

“The center of our universe is raspberries and rum? In a vast dust cloud at the center of the Milky Way there is an abundance of ethyl formate, a simple aliphatic ester found in the smell of rum and raspberries. To these elements, we've added notes from astronauts' descriptions of the smell of their suits when they return from space walks - freshly welded metal, gun powder, seared steak in an iron pan, burnt almond cookies, charcoal, and ozone.”

Ifrit

Notes: black tea, incense. Ifrit smells heavy and dark in a way that makes you want more. Very mysterious, even though his personality doesn't really match.

Perfumes:

Black Tea -- Possets

“The most dark and the most tannic of teas. Somehow that puckery quality becomes addictive. Just right for a seductive night deep in July or August where humidity makes itself into a sexy accessory. Not subtle but very alluring. Pure and beautiful, incense floats over it all and the effect is so much like the vapor lines of a mirage. Tea-like but not sweet.”

(this is one of my favorite fragrances EVER, i wear it like every day)

O, UNKNOWN! – Imaginary Authors

“At the risk of sounding bleak, this night could be your last. Splash on O, Unknown! and plunge forth into prosperity and joy. Repeat as often as you are able.”

black tea, lapsang souchong tincture, orris butter, kyoto moss, musk balsam, sandalwood

Bonus:

The Ifrit -- Black Phoenix Alchemy Lab

Mist

Notes: water, herbs. Mist smells aquatic and green, like spring rain or a pond full of plants. There's an icy, aloof edge to her scent.

Perfumes:

Taste of Rain -- Alkemia Perfumes

“A primordially vernal chypre consecrated by silver rain, green ivy, holy basil, lilacs, moss, and wisteria.”

Diaphanous Dress -- Possets

“If the lovely Primavera would wear a gown, she might be dressed in a garment made of snow crystals and flowers. Even into April, spring can get cold even while the flowers we all love press upward. Spring displays irony in her variability. Deepest and richest Mexican vanilla troupes bravely with the chill aquatic of snow falling in heavy doses and melting almost on contact. A tuft of chlorophyll is in the background and a hint of the flowers it all overtakes for just a while. This is an enchanting fragrance, a hypnotic springtime blend which is more about the atmosphere than the real flowers themselves.”

Bonus:

Ammil -- Alkemia Perfumes

“An olfactory journey that morphs like melting ice... starting cold and aloof with distinct elements of wet snow and ice then gradually unfolding to reveal an indescribably unique velvety skin warmth.”

Mountain

Notes: vetiver, greenery, earth, mushrooms. Mountain smells very green and earthy, almost like he was recently underground, or maybe like he spent all day tending to a fragrant garden (he did).

Perfumes:

Hedale Wood -- Little And Grim

“This fragrance is dark and a bit mysterious, while staying green enough to be worn without smelling too villainous.”

vetiver, cedar trees, bergamot, dense foliage, coriander, musk, sandalwood, frankincense, a touch of lavender, amber

Heirloom Tomato Leaf -- Fyrinnae

“Rows of tomato plants on a humid day, their unmistakable heavy green fragrance filling the air and clinging to your hands as you touch the leaves. This is not a solitary note perfume, but includes significant notes of damp soil and humid air.”

Bonus:

Beneath The Forest -- Fyrinnae

“Beneath the trees, where scant sunlight ever reaches and few green plants grow, mushrooms (and decay) flourish in the ever-damp soil, surrounded by darkness. Step carefully, there could be traps.”

Nimbus*

Notes: peach, rose, wood. Nimbus smells sweet and slightly earthy, with an overwhelming ripe peach heart and a floral edge. Very pretty, very cheerful, but not childish.

Perfumes:

South Star -- PULP Fragrance

“Sweet creamy peach, vanilla beans, liatrix, & a woody-ambrette accord, all topped off with a hint of cinnamon.”

Someone Tell Lady Luck -- Little And Grim

lemongrass, bright fresh ginger, verbena, sweet peaches, bamboo, and clean rain on city streets

Bonus:

Aurora -- Alkemia Perfumes

Armenian Rose -- Fyrinnae

“The fragrance of dark red rose petals and sweeter pink roses with the earthy scent of native lilies.”

*i headcanon nimbus as a earth/air multi

Omega

Notes: wood, amber, tobacco. Omega smells warm, but not quite comforting. He smells like he knows more than you (he does) and like he's a little bit disappointed in you (he might be). He smells like he COULD be comforting, if you managed to earn his approval.

Perfumes:

Bibliotheca -- Alkemia Perfumes

“A vintage elegance of leatherbound books, plush club chairs, vintage vinyl records, polished mahogany tables, fountain pen ink, black tea, dark plum brandy, vetiver, rosewood, artemesia, white carnation, lavender water, citron, tweedy woolens, and oakmoss.”

(i have this one! it's surprisingly woody)

Bronze and Blaze -- Alkemia Perfumes

“Autumnal bronze amber aged with cognac barrel staves, red oak leaves, Perique pipe tobacco, raw wool, ripe pumpkin, opoponax (sweet myrrh), and soft suede gloves warmed by a creamy steamy cup of Bourbon vanilla coffee.”

Rain

Notes: seawater, ozone. Rain smells like the ocean, or more accurately, like a siren that wants to lure you out to sea and kill you. Wet, a little bit green, sweet and salty.

Perfumes:

Mermaids in the Basement -- Alkemia Perfumes

“A siren song of seawater soaked linen, aquatic incense, white ginger, pomelo, limoncello, dry moss, clary sage, cactus flower, prickly pear, loquat, fir resin, cedar needles, mesquite pods, Hinoki wood, Guaiac wood, and Elemi resin.”

EVERY STORM A SERENADE – Imaginary Authors

danish spruce, eucalyptus, vetiver, calone, ambergris, baltic sea mist

Bonus:

Black Squall -- Fyrinnae

“Open waters of the deepest blue, eerily calm before the looming arcus cloud in the distance bears down, revealing the wrath of the storm behind it. There was little left to do now but watch and wait. Cold and clean-smelling seawater, ozonic air, now and then a little olive oil from the lamps.”

Sunshine/Stratus**

Notes: strawberries, citrus, vanilla, spices. Sunny smells like summer. She smells like ripe fruit, sweet cold drinks, and sun, with a little bit of unexpected spice.

Perfumes:

Strawberry Lemonade -- PULP Fragrance

“Fresh strawberries, lemonade, and a bowl of strawberry-vanilla ice cream.”

Lola -- Alkemia Perfumes

“A dramatic splash of Coca-cola trailed by an adoration of blood orange, pink peppercorns, caviar lime, orange blossom, tonka, spicy nutmeg dancing sinuously across a base of warm Brazilian cherrywood.”

Bonus:

Stratus -- Osmofolia

Prairie 66 -- Alkemia Perfumes

“The smell of an old cement-paved road in the desert just before dawn when the cement is cold and almost, but not quite damp. Flowering desert sage, aldehydes, grapefruit, Linden blossoms, bergamot, saffron, gray amber, yucca, yuzu, and cool concrete. ”

**i headcanon sunny as a fire/air multi

Swiss***

Notes: smoke, musk, patchouli. Swiss smells dark but welcoming, unpredictable but attractive. He smells the way velvet feels: sweet, smoky, decadent.

Perfumes:

Smoke & Mirrors -- Alkemia Perfumes

“An elusive, smokey blend of burning wood, Madagascar Vanilla, and Tonka. We find this one to be elementally simple, but unusually mercurial and highly responsive to different skin chemistries… the vanilla and the smoke dance with each other almost continuously… sometimes the foreground is smoky, then sweet, then returns with sweetly smoky, then smoky.”

Allen Ginsberg - Howl -- Possets

“Possets' interpretation of Howl is unabashedly sexy, driven mad by welling passions. Black, red and amber musks wrestle furiously with sandalwood and opium tar resin. There is nothing light or gentle about this scent. A burning incense backs it up, black patchouli stands in the forefront. Dark, musky, resinous. Tremendously savage, dark and sweet like molasses rather than sugar. ...and yet, there is something innocent about it all.”

(i have howl and it's SO good and so perfect for swiss)

***i headcanon swiss as a fire/water multi

Zephyr

Notes: dust, ozone. Zephyr smells like the air where something once was, or maybe where something is and has been too long. Dusty, faintly sweet, slightly melancholic.

Perfumes:

Dustsceawung -- Alkemia Perfumes

“The scent of forbidden explorations and an olfactory meditation on dust... attic air, the inside of old trunks, abandoned haylofts, library stacks, and abandoned buildings. Dustsceawung is the contemplation of dust, worldly desires, and the ephemerality of all things... raspings that were once a tree, ruins that were once cities, bones that were once lovers. Dust is always the ultimate destination on our journey.”

Hauntology -- PULP Fragrance

“Ozone, olibanum, the air in a closed up kitchen cupboard that might once have held raisins and dried apricots, ambergris, burled briarwood, & the lost futures of a home abandoned.”

Bonus:

Zephyr -- Black Phoenix Alchemy Lab

if you made it to the end of this i admire your dedication. and i would love to hear what you think!

#thank u for putting up with my rambling!#also if any of the links don't work please tell me and i'll fix it!#ghost bc #the band ghost #ghoul perfume thoughts #nameless ghouls #nameless ghoulettes #perfume thoughts

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morethansalad · 6 months

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Spicy Avocado Kiwi Salad (Vegan)

#vegan #appetizer #lunch #salad #kiwi #avocado #lettuce #bell peppers #green peas #chili #garlic #lemon #coconut oil #black pepper #sea salt #raw vegan #💚

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thereignclub-trc · 8 months

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Trader Joe's Grocery List:

- organic raspberries

- organic blueberries

- organic strawberries

- organic bananas

- 2-3 oranges

- kale

- romaine

- Persian cucumbers

- cherry tomatoes

- organic avocados

- tri-colored peppers

- shishito peppers

- organic green beans

- packaged lentils

- packaged beets

- organic tri-color carrots

- organic cilantro

- parsley

- lemons & limes

- sweet potatoes

- reg potatoes

- yellow onion

- garlic

- shallots

- raw walnuts halves & pieces

- raw pine nuts

- ravioli (2 diff types)

- frozen peas

- frozen spinach

- frozen berry mix

- Greek yogurt - low fat plain

- Israeli couscous

- organic black beans (canned)

- organic chickpeas (canned)

- kidney beans (canned)

- vegan kale pesto

- extra lean ground beef

- canned tomatoe

- masala sauce

- naan

- basmati rice

- frozen kibbeh

#thereignclub

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sreegs · 9 months

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This is one of my favorite recipes to make in summer when the tomatoes and basil are in season. Since it's like 4 ingredients (5 with grated parmesan) and cooks super fast.

Sausage, Tomato, and Basil Gnocchi

Note on the sausage: If you use raw sausage, you're just going to have to take it out of the casing and cook it after you sautee the gnocchi. I use it all the time. I suggest chicken or pork. Vegan sausage is fine too!

Ingredients:

1 pound gnocchi

Coarse kosher salt and freshly ground black pepper

12 ounces cooked chicken sausage, sliced into 1/4-inch-thick coins (or 1 lb uncooked sausage, removed from casing and broken up)

2 pints cherry or grape tomatoes, sliced in half lengthwise

1 to 2 ounces fresh basil, julienned (1/2 to 1 cup loosely packed)

Directions:

Heat a skillet over medium heat and add a drizzle of olive oil. Put the gnocchi in and let is sautee undisturbed for about 2-3 minutes. Stir the gnocchi and let it cook again for another 2-3 minutes. Repeat until the gnocchi have browned a bit. Should take no longer than 10 minutes.

Remove from pan and set aside.

In the same skillet on medium heat, drizzle some more olive oil. Add the sausage and cook for 2 to 3 minutes, or until it begins to brown. (NOTE: If cooking raw sausage, you'll have to cook it completely during this step)

Push the sausage into a pile at the edge of the skillet and turn the heat up to high.

When the skillet is quite hot, add the tomatoes, crowding them in if necessary. Cook for 1 to 2 minutes or until they are blistered, then stir in with the sausage. Cook for 2 more minutes, until both tomatoes and sausage are slightly browned. Stir in gnocchi and cook just until all is combined, but the tomatoes have not broken down into sauce.

Remove the skillet from the heat and stir in the basil. Season to taste with salt and pepper and serve immediately.

#recipe #food #tomato #basil #sausage

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headakke · 1 month

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my favourite safe, low cal meals/snacks as a vegan🐸 (please share yours!!!)

⁃ congee with 30g of rice + veggies/mushrooms + 250ml veg stock, let it cook for like 40mins and then let it sit a bit in the plate, like a porridge. You can add anything to this and switch ingredients.

⁃ seitan skewers —> seitan is SO SO high in protein and so good to me even raw lol, same with tofu.

⁃ block of silken tofu with teriyaki/soy sauce, spices and spring onion —> high in protein, in volume, super simple yet super good, to me its the equivalent of tartare

⁃ tofu scramble —> with the right ingredients and secrets, tofu can be 100% better than eggs. I always hated the texture. Btw I use a little bit of vegan butter, garlic, nutritional yeast, soy milk or melted miso paste, pepper, vegan grated parmesan if I have it and turmeric or saffron.

⁃ tofu with veggies —> I love using red pepper, zucchini, carrots, onion, maybe with origan, black pepper, thyme, curry or paprika

⁃ roasted sweet potato —> I could talk about sweet potato for days. She’s so good cooked in the oven with rosemary, salt, cinnamon, pepper, definitely a safe food.

⁃ soups and pureed soups (I love them with cabbage, pumpkin, mushrooms, i love miso soup, or soups with legumes in it) —> they can be under 100/80 cals and still slap, honestly my salvation when I want to stay under a cal limit or I already reached it but still have to eat something

⁃ hummus of any kind (I recently added sweet potato to it and it blends magically and adds so much volume and flavour!!)

⁃ big salads —> just this, any type. I love a salad with roasted veggies in it or beets and balsamic vinegar

⁃ pan-roasted red cabbage with cannellini dressing —> an easy cannellini puree with some miso paste to blend or some tahini, on top of one or two slices of cabbage cooked in a pan with some oil and maple syrup/marinate sauce

⁃ salted udon/rice noodles with veggies and soy sauce

⁃ ikea vegetable balls (🤤) in marinara sauce

⁃ any vegan burger which is always under 300 cals + some grilled or raw veggies

⁃ tortilla wrap with grilled veggies, tofu, any sauce you like or hummus

⁃ tomato pasta —> simple, lazy, its ok

⁃ chickpea salad with cherry tomatoes, lattuce, pickled onions and pesto tofu dressing

⁃ tortilla-pizza —> under 150 cals and perfect when craving pizza

⁃ chickpea farinata —> again, lazy recipe, so good and rich in protein

⁃ literally anything with rice paper, its so versatile, i love spring rolls

⁃ lentil ragú

⁃ ratatouille

⁃ spelt/orzo with anything, fresh with veggies or cooked in a pureed soup, to make it like a risotto

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