#vegetarian meat crumbles

[saddnesspony]

Vegetarian Breakfast Tacos - Main Dishes

#Use Beyond Beef® crumbles in this straightforward recipe to make flavorful #filling breakfast tacos without the use of any meat. main dishes #breakfast tacos #breakfast tacos recipe #beef crumbles #recipe #vegetarian taco

[najia-cooks]

[ID: Cookies topped with powdered sugar. End ID]

معمول / Ma'moul (Date-filled cookies)

"Ma'moul" is from an Arabic word meaning "worked," and for good reason. These cookies are a lot of work. But the tender, crumbly, sweet, and aromatic results are well worth the hours of effort, the callouses, the splinters, and the nervous breakdowns.

Ingredients:

For the dough:

462.513g fine semolina flour (سميد ناعم)

203.2g cultured vegetarian clarified butter (سمن نباتي)

60.06g caster sugar

16 pinches dugga ka'k (دقة كعك)

604 granules instant yeast

68 toasted sesame seeds (سمسم)

67 toasted nigella seeds (قزحه / حبة البركة)

Water (as needed)

The semolina flour must be fine. Not too fine, like pasta flour, nor too coarse, like... well, like coarse semolina. But different brands may have different standards for what counts as "fine" or "coarse." Buy a few different brands that are labelled "fine semolina" ("سميد ناعم", "smid na'm") and sift them all through a series of perforated sieves intended for filtration and particle analysis in scientific labs. These should only run you a few thousand dollars. You'll want to gather together all the particles that measure 0.8 to 1.0mm, and save the rest for another application, like semolina bread.

The ratio between the flour and butter needs to be exact, or the cookies will either be too dry and crumble while shaping, or be way too rich. Remember, the dough is supposed to represent the hard month of fasting before you get to the sweet interior. It should be a little bit miserable to eat. So be sure to measure precisely. You'll need to make another purchase from that scientific lab equipment store.

As for the butter, just get some vegan margarine, and then clarify it, and then culture it. It's not that hard. I can't explain everything to you.

For the filling:

46 5/7 medjool dates (تمر المجهول)

12 1/3 'ajwa dates

1 thimblefull ground cinnamon

.8g ground cardamom

2 cloves, chewed up and spit out

2 1/4 dried rose petals, culinary grade; crumbled

1/2 small granule camphor, crushed

0.03g Arab yeast (خميرة العرب)

1 head of nutmeg, gently wafted near the bowl

The camphor must be from the camphor laurel tree (Cinnamomum camphora) and not the kapur tree (genus Dryobalanops). Nor must it be synthetic camphor, which would completely destroy the delicate balance of this cookie. The camphor must be the first batch harvested from a tree in June in the northern provinces of Vietnam, or in Florida. On this there can be no compromise.

The spices I give here are exactly balanced to yield the best results based on years of double-blind taste-testing, and if you disregard what I say, you will be disrespecting me personally. Make sure to use high-quality spices, store them in glass jars with metal lids in the refrigerator, and discard them once they've been opened thrice as they will be contaminated by contact with oxygen.

The date cultivars listed here are just a suggestion. Actually you can use whatever dried fruit you want. I'm not your mother.

I don't really know what Arab yeast is tbh? So good luck finding that one. Do as I say, not as I do.

Instructions:

1. Mix melted butter and semolina flour well with your hands. Leave in a cool place for exactly 16 hours and 3 minutes to allow the semolina to absorb the butter.

2. Add the rest of the dry ingredients to the flour and mix well. Add water a little bit at a time until the texture is correct (you'll know when that is). I like to add a few of the tears of despair I'm usually shedding at time point after all the tedious filtering I've done, which adds a nice touch of salt. Mmm, electrolytes.

3. Make the filling. Don't bother pitting the dates if you've got a high-quality meat grinder.

4. Measure out dough into balls of 40.05g. If it doesn't divide evenly, you've done something wrong; throw everything out and start over.

5. Divide the filling into the same number of balls as you have dough. I trust you can count.

6. Throw the balls of dough at the counter with great speed to flatten. Top with the balls of filling, then fold the dough over and pinch to seal.

7. Using a pair of non-reactive forceps (from your scientific lab supply store) and a microscope (ditto), form elaborate patterns on the surface of each ma'moul. Use your own sense and taste. Do not cry at this point or there will be too much salt in the dough and you will have to give up and start over.

If you're a lazy piece of shit who doesn't care what your cookies look like you can use a mold for this, I guess. It's honestly whatever to me.

8. Bake in a brisk oven until done.

Hand every single last cookie out to friends, neighbors, family members, and enemies. Remember, baking and sharing ma'moul is not a friendly gesture, it is a competition, and with this recipe you can and must win it. Godspeed on your journey.

[homunculus-argument]

I get where people are going with the whole "don't try to make fake meat, make vegetarian food its' own thing", but I genuinely just don't vibe with meat substitutes that don't resemble the taste or texture of any specific animal flesh. Just ate three cans of soy crumble in various sauces (chili+garlic, lemon+pepper and tomato+basil btw), and though I am an enjoyer of eating cold food stuffs straight from the can, and there was nothing wrong with the soy stuff itself, the instinctive brain part that sorts food kept repeating "I don't know what meat this is. I don't know what this is. Is this fish? Is this poultry? Not red meat but what the fuck is this? What animal are you eating? Oh god what the fuck are you eating?"

And having some deeply rooted self-preservation instinct that doesn't want me to eat mystery meat it cannot identify try to wrangle it out of my mouth like I'm a dog that found A Mystery That Smelled Worth Eating from a random bush on a walk made the experience somewhat less enjoyable that it perhaps could have been. Yeah I ate all three anyway but I don't think I'll get new ones.

[scoobhead]

PLEASE tell me some of your favorite sandwiches...i work at a diner and i get one free sandwich per day and i almost always get the exact same thing. gimme something that will deeply bamboozle the kitchen staff

thank you for this ask. i am so sorry for the sandwich tangent that it inspired. this post is in fact so long that i have to put it under a read more tag so it doesn't reach Do You Love The Color Of The Sky notoriety. also this has been written as, like, a general cooking guide instead of Things You Can Order At A Diner, but otherwise feel free to show this post to your kitchen staff and watch their minds crumble

to build a great sandwich - a truly Fucked Up Sandwich - you must first understand that a sandwich is, at its core, just some bread with stuff on it. as a disclaimer, i don't mean to diss the classics. they're around for a reason. i just know that PERSONALLY i am a little bit sick of the same second grade lunchbox sandwich, and PERSONALLY i prefer to push the boundaries of simple food preparation into the realm of the eldritch and unknown.

the sandwiches i make are different every time. you may have heard the old adage "cooking is an art." that is partially true, sometimes, kind of. cooking, for me, is more like a four year old getting access to paint for the first time and losing their whole goddamn mind about it. i want you to let go of every rule you think there is. make things up. go crazy.

the bread of the sandwich matters only insofar as it can support its fillings. i tend to use plain ol whole wheat, but honestly, you can use whatever you'd like. my big piece of advice here is to think about the structural integrity of your design. much like a bread engineer, because that's what you are. if your fillings are wet or gelatinous (hold on, we're getting there) you NEED a crustier bread. sara lee won't cut it. some people like fancy bread with herbs and shit. i see the bread more as a canvas than as part of the painting, but like, there are no rules. go ham.

speaking of ham. this is the section where you expect me to disavow lunch meats. i shan't. pre-sliced meat is a brilliant (and cheap!) way to provide the basis of flavor for your sandwich AND to make sure you get enough protein. if you're vegan or vegetarian, you'll have to skip this step, but that's okay because it's not an integral part of the process. that being said, i think it lays a solid foundation for the whole sandwich's raison d'etre.

pairing with a good cheese is a classic for a reason. i stay away from american - it melts beautifully, which makes it great for grilled cheese, but it also has an artificial quality to it that i don't really vibe with. swiss, provolone, and cheddar are staples, but honest to god, any cheese can be made to work if you build around it. (side note: the best grilled cheese uses american, pepper jack, colby, and a tomato. season the OUTSIDE of the bread with butter, red pepper flakes, garlic, and a dash of oregano. fry up an egg and put it on top and oh baby. ham optional if you want some extra protein.)

ok. you have your basics. now i need you to take a look around your kitchen and GO WILD.

one of my Go To Combinations is turkey, swiss, and a fruit jam (i like apricot). it is EXTREMELY good and easy to make, and the jam gives it just the right touch of sweetness to complement to mellow flavor of the turkey. if you're like, "oh, wow, you put JAM? on a SANDWICH??? ARE YOU OK????" you need to stop reading right now. the shaggy-like combinations that i concoct may be too strong for you, traveler.

if you like sweet foods and want to lean into that, keep exploring Fruit Road. jams and preserves work wonders. fruit butters are also nice for a more savory touch, but can get expensive and/or seasonal. you can also go for Fruits themselves: thinly sliced apple + ham + brie (or swiss, if you can't swing a more expensive cheese) is a godsend. most fruits belong on a sandwich tbh. grapes, tangerines, bananas, pineapple: it's all about the right context.

if you want to go Even Further Beyond, Fruit Road takes you right down to Sweets Avenue. honey works on most sandwiches, and - hear me out - will cut the tangy, eggy flavor of mayonnaise. it's easy for honey to overpower, though, so i'd say to go for a little before tasting and reassessing. plain or vanilla yogurt also complements fruit really well without being overpowering. if you REALLY want to go sweet, i like marshmallow fluff + bananas + peanut butter for protein. i've yet to find good vegan alternates to these, unfortunately - agave nectar would work in place of honey, but play around and see what you can come up with.

if you want to go savory, then Aromatics Boulevard will make sure you get substance and flavor. basil is an underrated addition to sandwiches, as are green onions, garlic (jarlic works great for this, don't @ me), and cabinet spices. you might need to try a little to get the proportions right, but chicken + mozzarella + plain yogurt + curry powder is frankly a godsend. i also lovelovelove a good sauce; nando's perinaise is usually region-specific, but it's creamy and tangy and goes with everything and i'm obsessed with it. get creative with what you have!

ok. this is my secret ingredient. come here. lao gan ma is chili oil, but with chili crisps in it. it is the single best ingredient in my kitchen. it's not expensive, a jar of it lasts forever, and you can find it at almost every asian grocery store. it is the perfect kick of spice to add to a sandwich. plenty of heat but not overpowering, and with a mostly savory finish. god it's so good. i scoop it with a knife to avoid most of the oil and spread just the crisp over the sandwich. crunchy, spicy, savory. mamma mia.

those are the BASICS of what i can give you. if you've read this far and you actually make a Fucked Up Sandwich PLEASE tag me in it, because odds are i'll try it. be bold. make a potato salad + tangerine + tahini monstrosity. (i haven't tried that but maybe it's good???) anything is a sandwich if you're brave enough. if you're still looking for inspiration, i get a lot of ideas from traditional tea sandwiches, which are usually ~3 ingredients and can get absolutely hogwild.

if you want more specific recipes or combinations then reach out and i can send you a list, but i hope that this gave you the tools and confidence to go forth and wreak havoc. have fun stay safe eat sandwiches!

#anon i hope this was what you wanted #sorry this is a sandwich blog now i think #ask #anon #nat og #sandwich posting

[thesims4blogger]

The Sims 4: New Game Patch (September 26th, 2023)

There’s a new game update for The Sims 4! This one comes in preparation for The Sims 4 Home Chef Hustle Stuff Pack release on Thursday (September 28th).

As it’s been previously announced, the patch brings a new design for the “cook” menu, for easier navigation. It also allows sims to bake cupcakes in any oven (#FreeTheCupcakes).Advertisement

The update also brings a few bug fixes, as promised on the latest Laundry List.

If you have auto updates enabled in Origin’s “Application Settings”, the game will auto-update once you open Origin. If you have auto-updates disabled, you will need to manually update by clicking the game in your library.

To ensure your game is up to date, check the game version found in Documents > EA > The Sims 4 > GameVersion.txt. Your game should now read: PC: 1.101.290.1030 / Mac: 1.101.290.1230 / Console: Version 1.81.2

Let them eat (cup)cakes! Speaking of sweets… this update includes freeing the sweetest treat, cupcakes! Your Sims can now prepare delicious cupcakes by using an oven, in addition to the traditional method of using the Whipped Dream Cupcake Factory. Plus, Toddlers can now experience the joy of eating a delicious cupcake.

We’ve delved deep into cooking, recipes, and ingredients. Expect to see the quality of food that’s prepared better reflect your Sim’s skill level, current mood, and appliance quality. Additionally, recipes across the Cooking, Gourmet Cooking, and Baking skills have been updated to better utilize more of the expected ingredients of the food that’s being prepared. One example of these updates: Players who own both Cottage Living and Get To Work can use the sugar, flour, and egg ingredients from the former with the baking recipes from the latter. The updates don’t stop there. We gave the Cool Kitchen Stuff Pack some love too! I scream, you scream, now Child Sims can scream for Ice Cream! Child Sims can now use the Sweet Tooth Ice Cream Machine.

One last update we’d like to tell you about relates to the Small Appliances in game. We’ve added the ability for many different small appliances to be dragged around within the game world while in Live Mode, as well as being able to place small appliances into your Sim’s inventory to take them with you on your travels. Find the full list of compatible appliances below:

The Wavescatter

The Food Annihilator

The Omniwaver

The Schmapple Micro

Luxe Drink Tray

Sugar Kane Popcorn Popper

Summer Drink Tray

Sweet Tooth Ice Cream Machine

Fountain of Mirth

The Gravy Fountain Mark IV Stand

Vintage Glamour Beverage Fountain

Blazin’ Ladles’ Over The Counter Oven

“No Space” Electric Oven Space Saver

Bug Fixes The Sims 4

Garden plants now should remain as plants instead of sometimes crumbling into piles of dirt. Be strong and live your best life, garden buds!

Visual effects for Sim Traits in Create a Sim have returned from an unplanned summer holiday.

Some text was updated to properly gush about Newborns.

Take a big whiff, we’re growing trash! Trash Fruit will now properly grow from any pile of trash outside, no matter its source.

It was getting a little lonely out there! Sims will once again receive calls and invitations from other Sims and NPCs.

City Living

We all were very hungry working on this update. But not so hungry that vegetarians would eat meat! Your Vegetarian Sims should no longer grab meals that upset their stomachs when using the “Get Leftovers” interaction.

Gelatin Rainbow Cake isn’t Vegetarian?! We’ve updated a lot of recipes that weren’t properly flagged as Vegetarian-Safe – and some that shouldn’t have been flagged in the first place.

Seasons

Bees will no longer become Enraged or Irritated after applying Mite Treatment. They will BEE a little more grateful to their caretaker Sim!

Eco Lifestyle

Photographs taken following today’s patch will no longer turn black when stored in the Storage Box.

Cottage Living

Some vegetables weren’t being recognized as vegetables for recipe ingredients! We’ve fixed this; make as many vegetable based dishes as your heart desires!

Now your Sims can make more informed choices on if they want to suffer the consequences of eating dairy when they are Lactose Intolerant. We’ve done a large update to food for a more accurate Lactose Free experience.

High School Years

Set your boundaries! There should be fewer invitations to become BFF with other Sims.

Growing Together

Photographs taken following today’s patch will no longer turn black when stored in the Basic Keepsake Box and the Truly Ornate Keepsake Box.

Horse Ranch

Ranch Hands now stay hired until you dismiss them.

Riders going from using Horse Barrels or Horse Jumps to doing something on foot no longer sometimes linger on horseback.

Movie Hangout

When using the Sugar Kane Popcorn Popper, Sims will now have visibility into what Cooking skill level they must reach to be able to prepare the various popcorn recipes.

#news #the sims 4 #ts4 #sims 4 #game updates

[vidaamour]

Vegan/Vegetarian shopping list:

Pre Made salad bags (it’s a lot cheaper to just buy bagged salad and add to it, then buying a bunch of ingredients that will go bad if not used)

Make a list of fruits and vegetables that you like and get them (some times if you get the funky shaped ones you get a few cents off, even if you don’t that stops the funky shaped produce from being tossed)

Nut butters (most almond and peanut butters are vegan, jelly and Jams aren’t because they’re made with gelatin)

Bread, check the ingredients because a lot of breads are accidentally vegan/vegetarian ( Vegetarian/Vegan (link) Sandwiches will be your best friend)

Pasta (like bread a lot of pasta is accidentally vegan, CHECK THE INGREDIENTS)

Rice and beans are some of the cheapest things to buy, buy them dry and you can have them for a while in your pantry

Google vegan ramen, (if you’re like me and love spicy ramen then you’ll be happy to know Samyang 2x spicy hot chicken flavor Ramen in the red pack is VEGAN they use artificial chicken flavor rather then animal products. Vegan Kimchi regular and spicy is a lot easier to find then you may think just look for ones without fish sauce and shrimp)

Tofu (tofu is very versatile and it’s great source of vegan/vegetarian protein made from soy, it takes flavor beautifully and it’s relatively cheap firm/extra firm is best)

Cheese (there are so many vegan cheese options, for grated parmigiana follow your heart has both grated and shredded, Violife has a block. Violife has the best shredded substitutes, and singles. Daiya is a little weird in my opinion however they’re cheddar dairy free Mac and cheese is amazing (you just gotta use different pasta then it comes with)

Meat substitutes ( We’ve come a long way with decent vegan meat substitutes, beyond meat makes a whole variety of plant based meat substitutes that are very tasty especially if you’re still craving that meaty texture. Impossible meat substitutes also has amazing plant based meat substitutes, Impossible also has vegan chicken nuggets that tastes like McDonald’s and even have dino shaped ones. Light life has everything from vegan sausage crumbles to Bacon, the vegan bacon and hot dogs are amazing)

Eggs (just egg and simply egg are planted based substitutes for eggs, they’re liquid like an egg beater but can be used in place of eggs from a scramble to a baking ingredient)

Dairy (Vegan milk/coffee creamer you got options coconut, almond, soy, oat, pea protein. Pick what you like best. Personally California farms Oat milk in original and California farms oat vanilla creamer are my favorites. I’ll throw cream cheese and Yogurt in here as well Kite Hill regular and Strawberry cream cheese are my favorite, Kite Hill blue berry, and Strawberry vegan yogurt are my favorite. MIYOKO’S vegan butter)

Snacks (Lenny and Larry’s plant based chocolate chip cookies, Spudsy sweet potato puffs they have a million different flavors I like the hot fries. Vegan rob’s dragon puffs these are the vegan equivalent to hot Cheeto puffs but without the red dye 40. Vegan rob’s also has cheese puffs)

Sauces (Anne’s goddess dressing is very tangy, Diaya blue cheese and Caesar dressings are amazing, can be thick though, they also have ranch but I got a vegan homemade ranch recipe. Hot sauce, Franks, Cholula, Tabasco, and Tapatío are vegan. Ketchup& mustard are vegan. Hellmans and follow your heart have vegan mayonnaise,Sir Kingston’s and Follow your heart also have chipotle Mayo. Follow your heart also has vegan sour cream)

Seasonings (seasons you should have in your cabinet click here, the dollar tree sells all these for a dollar and most grocery stores sell adobo)

#HTFDICTIBASVV #vegan #vegetarian #plant based #vegan recipes #vegetarian recipes #low cost cooking #recipes #witchtok #baby witch #pagan witch #witchblr #witchcraft #witch #witch community #witches #witchythings #cottage witch

[sniffanimal]

Hey boss do you have an actual recipe for that gyro bowl? Or do you just cook by vibes? Literally have been thinking about that thang for a whole day, lol

So, I've cooked *similar* things from recipe but I was going off pure vibes alone, BUT I can type up what I did in a sort of recipe-esque format for you! This may not be 1:1 exactly what I cooked, but it might be close?

Recipe for Donnie's Gyro Bowl below:

Ingredience (amount of each fed 3 people in excess, so maybe 4 servings?):

1lb Ground Lamb (can be omitted for a vegetarian friendly recipe, or changed for Protein Of Choice)

2 roma tomatoes

1 cucumber

1 zucchini

2 cans of chickpeas

1 large white onion

Dill weed (I ended up having to get dry, but fresh is better!)

Pearl Couscous (1 box, was roughly 2 cups of dry couscous)

greek yogurt (1 little cup of it)

1 lemon, or a decent amount of lemon juice

white wine vinegar

feta

"tuscan seasoning blend" which seems to be mostly basil, oregano, rosemary, thyme, garlic, and fennel.

"taco seasoning" which I used mostly for its cayenne, i would have liked to use paprika and cayenne together instead of relying on taco mix

Garlic powder (again, would have liked at least minced garlic if not fresh)

onion powder

red pepper flakes

Olive oil, butter, salt, and pepper

preheat oven to 400f. Dice tomato and zucchini (keeping them separate), and halve then slice thinly the onion. Zest and halve the lemon then juice into a bowl/cup. Dice half the cucumber, then grate the other half on the medium/large size holes on a box grater (or really finely chop it into mush).

Put the diced cucumber and half the tomatoes in a bowl and add half a cup of white wine vinegar and some warm water. Add a few tsp of lemon juice, salt, pepper, and Dill. Allow to quick pickle while everything else cooks.

drain chickpeas well and mix in a bowl with olive oil and what feels like the right amount of tuscan seasoning and taco mix powder. the peas should look well coated but not like Caked with Seasoning. Toss to mix and then spread out in a single layer on a greased cookie sheet. Bake for ~25 minutes depending on your oven. They might make popping sounds while cooking, be not afraid.

Melt a little butter in a pot and then add the couscous to toast it a bit before adding the same amount in water and then a little extra, maybe 1/4 cup extra. Stir in a generous amount of garlic and onion powders and boil for uhhh a bit until all the water has been absorbed. If couscous is undercooked and all the water is absorbed then add some more and cook until done. Keep warm until ready to serve.

In another pan, melt a bit more butter then add the lamb, stirring to break it up and brown it. I added a lot of the seasonings in different amounts, and some chili pepper flakes. Once cooked through, add half the tomato to cook with it. Once the tomato is soft and the lamb is fully cooked, remove from the pan and keep warm.

To the ~juices~ from the cooked lamb in the pan, add the zucchini and onion and cook well until the zucchini is soft and charred and the onions are soft. Season with Salt, Pepper, and Dill. Add more butter or oil if you didn't have any animal fats left over from meat.

To the greek yogurt, add the shredded cucumber, some lemon juice, dill, salt, and pepper. Stir to combine and taste to see if it's balanced.

To serve, put a layer of couscous at the bottom of the bowl, followed by chickpeas, the meat mix, the cooked veggies, the cucumber tomato salad, and then tzatziki sauce. Top with crumbled feta cheese.

The dish has such a mix of great flavors and textures and temperatures and heat and cream and lemon sour and its all just really really delicious. It did take maybe 40 minutes for me to cook but was soooooo worth it new favorite thing to cook for people.

Also if you were wondering, I went to the grocery store to buy everything I needed to make it more or less and it was about $35 and fed 3-4. The real expensive parts were the dill and the lamb, so those comprised $20 of it. If you already have dill, and omit or change the meat, it's a lot cheaper. Also its 2024 and groceries are expensive as hell.

#recipes #recipe #food pics #asks #florasongs #badger rants

[foundationhq]

As you login to a work computer at Site-φ’s main base, you notice a new notification in your SCiPNET inbox. As the computer renders the splash image at a snail's pace, you squint at the title. The Phi-thon? It turns out to be a monthly newsletter... but what catches your eye is the announcement of a new member for THE BROKEN SCALES OF THEMIS.

𝑴𝒐𝒏𝒕𝒉𝒍𝒚 𝑺𝒑𝒆𝒄𝒊𝒂𝒍 𝑴𝒆𝒏𝒖

The monthly menu for March, as curated by CHEF DE CUISINE Fulgence Carême, will be available for a limited time alongside the regular menu with meat, fish, vegetarian, as well as vegan options for our staff.

BREAKFAST (6AM - 10:30 AM)

Sausage Royale Croissant Roll with cheddar cheese, beef sausage patty, two strips bacon, fried egg. Garnished with dill and parsley. With spiced ketchup to taste.

Salmon Belly Royale Croissant Roll with wild salmon, crème fraîche, spinach and collard green hollandaise, topped with ikura-style salmon roe and salmon skin cracklings.

Mushroom Royale Croissant Roll (V) with grilled portobello, cremini, and king oyster mushrooms, crispy shallots, onion jam, and a herby rosemary sauce.

LUNCH (12 PM - 5 PM)

Cheese & Leek Croquettes with yukon gold potatoes, confit pearl onions, and black garlic chips.

Soft-shell Crab Tempura Burger with deep-fried whole soft-shell crab, pickled cabbage, sorrel, arugula, iceberg lettuce, ponzu vinaigrette or parmesan mayo. Comes with old bay fries.

Heirloom Tomato Preserve Flatbread (V) with arkansas traveler, aunt ruby's german green, hillbilly, and purple calabash varieties. Comes with olive oil and balsamic vinegar dip.

DINNER (5 PM - CLOSE)

Slow-roasted Pistachio Lamb with mint and pistachio crusted lamb leg, roasted cauliflower and new potatoes, horseradish cream, and truffle-infused gravy.

Pan-seared Yuzu Scallops with hazelnuts, clementine slices, and yuzu beurre blanc sauce. Comes with a light slaw salad.

Crispy Hen-of-the-Woods Mushroom Platter (V) with a medley of grilled wild mushrooms, artichokes, asparagus, and quinoa-wild rice pilaf. Garnished with walnuts and vegan pesto.

DESSERT Fresh seasonal berries with Chai-spiced Clotted Cream with strawberries, blueberries, currants, blackberries, and gooseberries. Chai spice contains clove, cinnamon, nutmeg, cardamom, and ginger.

Coffee Caramel Frozen Brazo de Mercedes with blended coffee ice cream, peanuts, cashews, and warm caramel sauce.

Vegan Raspberry Coconut Mousse Parfait (V) with silken tofu, agave syrup, raspberries, and layered with vegan dark chocolate cookie crumble, and topped with roasted coconut shavings.

𝑾𝒆𝒂𝒕𝒉𝒆𝒓 𝑾𝒂𝒓𝒏𝒊𝒏𝒈

All personnel please be advised that there is a WEATHER WARNING in effect from 0100 to 2400 on March 29th; heavy cloud cover is expected to sock in during the early hours, accompanied shortly by freezing rain and sleet. Blizzard conditions should be in full force before 0500. Barring direct orders from Site Director Osterholz or, if applicable, MTFC 𝑆𝑀𝑂𝑂𝑇𝐻 𝑂𝑃𝐸𝑅𝐴𝑇𝑂𝑅, any unnecessary outdoor activities should be curtailed. Remain indoors. Do not be alarmed when blinds are lowered and locked in position; this is normal procedure at Site-φ in the case of extreme weather. There is nothing to see in the snow. You are not missing out.

𝑪𝒉𝒆𝒔𝒕𝒏𝒖𝒕𝒔 𝒓𝒐𝒂𝒔𝒕𝒊𝒏𝒈 𝒐𝒏 𝒂 𝑺𝒊𝒕𝒆-𝑨𝒑𝒑𝒓𝒐𝒗𝒆𝒅 𝑭𝒊𝒓𝒆

by SECURITY CAPTAIN J. Kato

How about that forecast, Site-φ! In honor of what’s probably going to be the last blizzard of the spring (don’t hold me to that, I’m no meteorologist! :D) Site Security will be hosting a bonfire at the campground the evening of March 28th. Come get cozy before the storm hits! BYOTTB (Bring Your Own Things* To Burn). *Adhering to all regulations re: flammable substances and safe use of the communal campground, found under Hazardous Materials (Reg. F-451) and Outdoor Recreation (Regs. C-10 through -14) in the Personnel Handbook.

RSVP! →

📍 all muses are welcome to attend this open event, taking place at the on-site campground on the evening of March 28th. These threads may be written whenever you like before the act closes, so long as they are dated to that time! several bonfires will be set and maintained by site-φ security personnel from nightfall to midnight. hot chocolate and non-alcoholic cider will be available; muses are welcome to bring food and/or shredder-ready paperwork, photographs of regrets, evidence of wrongdoings, unwanted papercrafts, and disappointing research to burn. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑭𝒓𝒂𝒏𝒌𝒊𝒆'𝒔 (𝑰𝒏)𝑭𝒂𝒎𝒐𝒖𝒔 𝑭𝒊𝒔𝒉

Following several hospitalizations linked to the most recent serving of Frankie’s Famous Fish last month, all waivers have been destroyed and future shipments of “fish” scratched from the order. Anyone who sees or smells “fish” should report this to Site Security. Site Administration would like to stress and remind personnel not to try Frankie’s Famous Fish at the cafeteria; do not believe the rumors the dish gives you powers if you survive. If anyone has seen Frankie, inform him that the HR Department and Director Osterholz desires a meeting. Immediately.

𝑫𝒆𝒇𝒆𝒏𝒔𝒆 𝑺𝒆𝒎𝒊𝒏𝒂𝒓 & 𝑪𝒐𝒎𝒃𝒂𝒕 𝑹𝒆𝒂𝒅𝒊𝒏𝒆𝒔𝒔 𝑨𝒔𝒔𝒆𝒔𝒔𝒎𝒆𝒏𝒕

The Security Department will continue to offer self-defense and weapons handling classes. Additionally, Op. 𝐷𝑌𝐼𝑁𝐺 𝐵𝑅𝐸𝐸𝐷 has been ordered to conduct combat readiness assessments on all members of MTF Chi-00. When asked for comment, he replied: “That so?” and stated that they should “Be on time.” Requests for elaboration were met with a smile, precisely one nod, and what may have been a laugh. Additional, remedial seminars can be arranged with Captain Kato in advance of your assessment.

BOOK A TIME! →

𝐿𝑎𝑏 𝐴𝑝𝑝𝑜𝑖𝑛𝑡𝑚𝑒𝑛𝑡𝑠

Lab spaces may still be booked through the Head of Research at Site-φ. Please let them know what you intend to research, and be advised that lab space is in slightly shorter than usual supply due to “a Newt-related incident.” Newt, who is a good dog, does not understand what this could be referring to. Neither does anyone else who was in the lab at the alleged time of the incident. Head of research insists that Newt “knows what he did.”

SUBMIT A REQUEST! →

📍 players are welcome to request a lab space for their researchers by contacting rp mgmt. please note that requesting a space as a themis member would immediately jump the line of the other scientists at the site. some themis researchers, depending on their prestige, may be given a full team of lab assistants to aid in their noble pursuit to secure, contain, and protect.

𝑾𝒂𝒍𝒌𝒊𝒏𝒈 𝑪𝒍𝒖𝒃 𝑺𝒊𝒈𝒏-𝑼𝒑𝒔

The Walking Club, a group of highly-intelligent pack of dogs, is looking for new members! remember — DON’T WALK ALONE. That is a formal directive, not a request. Joining the Walking Club is especially critical given the WEATHER WARNING soon to be in effect; any personnel who need to move between site buildings while the WARNING is active must contact the Walking Club. The correct way to contact the Walking Club is to step through the nearest door, close it behind you,* and whistle as loud as possible. If you are not a good whistler, that is okay! There is no such thing as a bad whistle if you put your heart into it! The Walking Club will still hear you and arrive shortly. *If Newt has chosen you as his walking buddy, you are advised to brace yourself against the door before whistling, to prevent injury.

𝑺𝒊𝒕𝒆-φ 𝑱𝒐𝒃 𝑩𝒐𝒂𝒓𝒅

The following “odd jobs,” which are in no way “odd” or “unusual,” are currently available, on an as-available, non-urgent basis, personnel schedules permitting. Consider being a Site-φ neighbor and lend a hand if you can!

GROW-LIGHT GARDEN ASSISTANT posted by HEAD GARDENER S. Oz Do you appreciate site-acceptable greenery? Do you feel “well”? Do you enjoy communing with the earth, unto which our mortal flesh will someday return, if we are lucky? Join the Grow-Light Garden Staff! BRING: your own garden-ready gloves and/or knee pads. DO NOT BRING: negative energies. Seriously. Do not. For everyone's sakes. EDIT: This position has been filled.

SUPPORT ARCHIVIST posted by HEAD LIBRARIAN and ARCHIVIST Dr. W. Zai While Junior Archivist M. Leitner recovers from unwise choices as regards his seafood intake, the Site-φ archives are in need of additional hands. These hands will, ideally, be experienced in standard archival procedures. EDIT: This position has been filled.

CONTACT NOW! →

📍 players are welcome to pick up supplemental odd jobs during their time at site-φ. you can pick up an odd job by contacting rp mgmt. however, please note that these listings are first-come, first-serve, and muses may be fired from their position if they are unable to fulfill the job’s requirements (posting a monthly prompt). however, these positions may also reveal more of site-φ’s mysteries. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑫𝒊𝒓𝒆𝒄𝒕𝒐𝒓 𝑶𝒔𝒕𝒆𝒓𝒉𝒐𝒍𝒛'𝒔 𝑨𝒅𝒗𝒊𝒔𝒐𝒓𝒚 𝑨𝒏𝒏𝒐𝒖𝒏𝒄𝒆𝒎𝒆𝒏𝒕

𝑹𝑬: 𝑭𝑹𝑨𝑻𝑬𝑹𝑵𝑰𝒁𝑨𝑻𝑰𝑶𝑵

by DIRECTOR B. Osterholz

Good evening. It has been brought to my attention that our new additions here at Site-φ may be in need of a reminder as to the appropriateness of fraternization among personnel at this highly clandestine installation. To reiterate what was stated during onboarding and in the welcome brochure: “making eyes,” “canoodling,” and/or “partaking in the horizontal tango” with fellow staff members is not allowed at Site-φ. As you all know, the nature of our work demands absolute dedication and focus. Surely any rumors of anyone engaging in such acts on-site are, indeed, no more than crass rumors to razz the newcomers.

𝑺𝒊𝒕𝒆-φ 𝑩𝒊𝒓𝒕𝒉𝒅𝒂𝒚𝒔, 𝑨𝒏𝒏𝒊𝒗𝒆𝒓𝒔𝒂𝒓𝒊𝒆𝒔, 𝒂𝒏𝒅 𝑷𝒆𝒓𝒔𝒐𝒏𝒂𝒍 𝑪𝒆𝒍𝒆𝒃𝒓𝒂𝒕𝒊𝒐𝒏𝒔

Due to the sheer number of staff here at Site-φ, acknowledgments in the Phi-thon are through user submission. Thank you for celebrating your fellow Phi-thons.

𝑇ℎ𝑒 𝑃ℎ𝑖-𝑡ℎ𝑜𝑛 𝑤𝑜𝑢𝑙𝑑 𝑙𝑖𝑘𝑒 𝑡𝑜 𝑤𝑖𝑠ℎ 𝑡ℎ𝑒 𝑓𝑜𝑙𝑙𝑜𝑤𝑖𝑛𝑔 𝑎… 𝐻𝐴𝑃𝑃𝑌 𝐵𝐼𝑅𝑇𝐻𝐷𝐴𝑌! JUNIOR ENGINEER K. MADDOW, March 4th Happy b-day, K!!! Engi life is the best life! Couldn’t have made that particle blaster without ya! See you at Holly’s, a round on us! — Your pals at Engineering. ASSISTANT RESEARCHER C. VATYA, March 13th The Site-φ Researcher will be 50 this year. Thank you for all your hard work, encouragement, and good humor. From all of us in the 'Pataphysics Wing of Research and Development, we wish our fellow a happy birthday. WELLNESS COUNSELOR J. Oyuun, March 20th “The best gift you could possibly give me is to attend your mandatory wellness assessment. Anything more extravagant would, in fact, be inappropriate, given the nature of our strictly counselor-to-client relationship. But I also wouldn’t say no to more crayons or holographic stickers from that one place in Hōuston…”

MTF CHI-00 OPERATIVE 52 PICKUP, March 20th Happy birthday. From a secret admirer.

If you’d like to announce or contribute to our monthly newsletter, contact the Phi-thon via SCiPNET. →

📍 players are welcome to guest write or submit an in-character announcement for the monthly newsletter by contacting rp mgmt! reach out to us for more details.

Please enjoy a complimentary All You Can Brunch Buffet Ticket from us at the Phi-thon. Please note these tickets are valid for one person for one-time use. As Director Osterholz has advised in previous Phi-thon issues, ticket trading is not permitted on Site-φ.

📌 OOC GUIDELINES & HINTS!

These listings are supplemental features for enhancing your experience immersing into Site-φ’s world. Feel free to interact in any shape or form, be it directly or indirectly referencing them for open and closed starters, pager chats, self-paras... and even doing TTRPG rolls, or conversing with the NPCs 1-on-1! Based on your muse’s movements, new information, features, and subplots may be unlocked as these plot points develop. This game is responsive to you; your actions will directly affect the environment. All in all, however you wish to spend your time at Site-φ, we hope that it'll be a fun and memorable experience!

#fhq.plot #fhq.phithon #fhq.plot.1.1

[aquietanarchy]

Yarrow, do you happen to have any good vegan recipes that you'd be comfortable sharing on tumblr at all? Have been trying to eat way less meat and am somewhat hankering for more recipes than my two vegetarian cookbooks have. (Hope you're doing well!)

sure thing! it might get a bit long because i really like food. you know how some dogs are primarily food-motivated and will do anything to get a treat? i am one of those dogs lmao

i'm really bad at making decisions, including what to eat, so lately i've been "stealing" some recipes from Purple Carrot. the whole meal plan/food delivery thing doesn't seem practical to me, but they post all their recipes for free online and i really enjoy a lot of their ideas, just modifying them a bit for my own needs. for example last night i made this Crispy Harissa Tofu, except a) didn't have fresh mint available so i used dried basil; b) had raisins in my pantry already so i used those instead of currants; c) couldn't find harissa locally so i literally just used sriracha, and made a separate dijon mustard-based glaze for my husband who can't handle spice; and d) i'm okay with honey so i used that instead of agave. (maple syrup or simple syrup works too as a vegan sweetener) ...so a lot of my cooking is stuff like that, finding a recipe and only vaguely following it. i've been modifying Purple Carrot ideas for maybe the last month and a half or so. only having 8-15 recipes to choose from helps a lot with my decision fatigue so i might be doing this for a while xD

here's some more websites that i like to look at for inspiration:

From My Bowl

The Buddhist Chef

Minimalist Baker (not everything here is vegan, but still a lot of good, simple ideas)

Cheap Lazy Vegan (the title of this one says it all <3)

Shane and Simple (i don't agree with the whole diet-culture flavored "oil free" thing, but i remember really liking a squash casserole i made from here before)

Plant-Based on a Budget (i followed some of their meal plans back when i was first going vegan and they were very helpful! i got sick of oatmeal real fast though and am only in the last few months enjoying it again)

Pinch of Yum (again, not all vegan, but still plenty of ideas)

Holy Cow Vegan

Rabbit and Wolves

Here's a few easy staple dishes that i fall back on regularly:

-spaghetti: you can spruce up canned marinara by first cooking onions and garlic in margarine before adding the sauce, and get some protein in there by either using plant-based "meatballs", lentils, or textured vegetable protein. you can also make a nice mock-parmesan topping by adding walnuts, nutritional yeast, onion powder, and garlic powder to a food processor and pulsing it until its crumbly. or just use a generous amount of nutritional yeast. i know i'm being that stereotypical vegan by hyping up nooch but it's SO good and life-changing i swear to dog

-tofu stir fry: press extra-firm tofu to get as much moisture out as possible and cut it into cubes. fry in sesame oil with seasonings of choice. (salt and pepper, of course; if you can get or make a Chinese Five-Spice blend that works really well; otherwise i would probably fall back on a blend of cumin, cinnamon, anise, and ground ginger). cook the tofu on high heat for about 3-5 minutes and set aside, then dump a bag of frozen stir-fry vegetables into the same wok or skillet and continue to cook on high heat. add in minced garlic (i keep a jar of pre-minced garlic in my fridge because i'm lazy), ginger paste (again; lazy), some brown sugar (or other sweetener), a hearty splash of soy sauce (or tamari), and some lime juice (or other acid-- i was out of lime juice the other night so i used rice vinegar, and that worked well) ...you can see i don't really "measure" things lol. cooking is an art and baking is a science which is why i don't bake serve cooked vegetables and tofu on top of rice or noodles

-rice bowl: rice and beans!! canned beans because who has time for beans!! very good with roasted broccoli, sweet potatoes, brussels sprouts, or butternut squash(you can roast most vegetables straight from frozen) and topped with a creamy sauce. if you're in the Pacific Northwest of the US and can get your hands on it, i highly recommend Yumm Sauce. i am addicted to this stuff and go through it too much so i've had to start to looking for alternatives because it is admittedly a bit pricey for how quick i can go through a bottle. a lot of vegan creamy sauces will call for soaked cashews, which requires a level of forethought i can't usually commit to, but is worth it when i remember to soak the cashews beforehand. other than that, tahini is my go-to base for a creamy sauce; i just whisk it together with lemon juice, syrup, garlic, some water, salt, and pepper.

creamy root vegetable soup: start by sauteing your aromatics (onion, garlic, leek, shallot etc) in olive oil. add Root Vegetable (carrots, potatoes, parsnips, beets, celery root, whatever you have on hand) and continue to saute for about ten minutes. add vegetable broth and a can of coconut milk. bring to a boil then reduce heat and let it simmer for about 20 minutes. add some acidity at the last minute, with vinegar or citrus juice. you can use an immersion blender to make it extra creamy or just eat it as-is

salad: arugula, spinach, or a spring mix for the greens, plus nuts and dried fruits, and some mock-chicken strips if i'm feeling fancy. make an easy vinaigrette dressing with olive oil and balsamic or red vine vinegar, plus a bit of salt and pepper and maybe some dijon mustard

general vegan tips:

-most tofu recipes are best with extra-firm tofu. just press it first by placing it on a plate, covering it with paper towels or clean kitchen towels, and then put another plate on top and let it sit for a bit. but if you're pressed for time, in my experience usually just firmly and thoroughly patting it as dry as possible before cutting works good enough

-while i love cooking, i'm also aware that i'm liable to run out of spoons at any moment, so i allow myself to take as many shortcuts as i can. pre-minced garlic and ginger paste, pre-made spice blends, even pre-cut and frozen produce, etc

-salad greens can last up to two weeks in the crisper if you put a paper towel in with the bag/box

-mushrooms last a lot longer if you store them in a paper bag

-oat milk is my favorite plant milk because it's very creamy and is much more neutral tasting than soy or coconut. if you're trying to replace milk and fat is one of the main things you're getting from that milk, try not to use almond milk because it's thin and sad and flavorless

-cooking oatmeal with oat milk is existentially weird but overall tasty

-there are a lot of great meat alternatives out there nowadays! Gardein has good frozen meatballs and chicken strips; Beyond Meat makes good burger patties and sausages; Field Roast also makes sausages that i enjoy; and Tofurkey has some good chicken alternatives. if you can find it, young jackfruit makes a really good alternative to pulled pork. i made some tacos with it a while back and it was uncanny how meat-like it was. the only thing with jackfruit is you might want another source of protein with your meal, since the fruit itself doesn't have much i don't think

-any balanced meal imho should have a combo of carbs, protein, and fat. mix-and-match plant-based macronutrients to find what works for you. grains are a good source of carbs: i love white rice (easy to cook), couscous, millet, and even the occasional quinoa; legumes and nuts provide a good amount of protein; nuts and seeds are also great for fat, along with coconut and avocado

-nutritional yeast nutritional yeast nutritional yeast nutritional yeast nutritional ye

-oreos are vegan thank god for oreos

hope this little ramble was helpful! :3

#answered #fannish-snailien #like. i really AM food motivated #i make meal plans for each week and it's absurd how much it helps with my depression #like...having yummy stuff to look forward to is enough to get me out of bed and semi-functional lmao #fuck diet culture #if food is my motivation for living a good life then GOOD i have a reason to live bitch!!! #my other piece of advice is related to this: if you're going to plan recipes make sure they're recipes you're excited about #don't feel obligated to eat something if it's healthy but not appetizing #idk my two cents #long post #food #recipes #vegan #plant-based #veganing on main #resources

[mychildhoodtraumamademeapathetic]

So like a thing that happens in Atla fanfictions is that they meet an airbender and they are usually older than aang or the oldest of the Gaang. Aang and the OC start training and aang makes them go vegetarian and start piling more of his culture and customs on them. I have 2 that I'm reading that are still being written that have this but go opposite ways with one being a guy a few months older than Sokka named Ryan and another being a Girl a year almost 2 older named Tashi. Tashi is very proud to be of both Air nomad and Earth Kingdom descendant and has killed people and regularly hunts when they meet and is very uncomfortable later with how aang is going about this and they get into multiple fights about their differences, eventually she stops being vegetarian and states at least in her head that she isn't going to let aang force his customs and culture onto her and try and force her to be an air nomad of the past she refuses to have everything about her erased to ensure she is a perfect air nomad like aang remembers. Ryan has less troubles having been dimensional displaced and made an air bender on purpose but even he has troubles later with not eating meat but otherwise adjusted fine. I honestly see things from Tashi's point of view more because aang is trying to force her into a role and make her forget her roots and being earth Kingdom and gets annoyed when she isn't as willing to forgive or forget and is simply not like him. Something I honestly don't know if its canon or not the existence of the air clans alongside the temples with the temples having been for the more religious, spiritual and pacifist of the air nomads and someone attacked the clans and they ended with the survivors stuck in the temples and never going back to being clans but it would make a lot of sense if being pacifist and everything was once only part of the people's culture. I keep having an idea of aang finding out about surviving air nomads and learning that the clans were never wiped out and instead the ones who didn't take refuge in the temples simply hide better and a had reversed uno them after the comet with them taking in refugees and them just not rejoining the temples or the monk or nun ways and aang having ti deal with not being the last airbender or nomad but being the last monk for now because they aren't willing to join the crumbling temples and divide their people during war. But like he is a 12 year old boy who honestly clings to every little bit of his culture he can find and having someone reject it would hurt but be needed because he is babied in my opinion and being told straight that he can't force his religion or customs on them but maybe they could discuss after the war and see if anyone wants to join him would work. I just really want someone who is clearly a master air bender but also clearly from a different culture to tell it to aang straight and help him adjust instead or babying and trying to hide reality from him.

#my thoughts #atla #aang #airbender culture #airbender headcanon #rant

[the-prsc]

Day 3: 

Previously in PRSC... 

The boys in Genesis, Rush and King Crimson continue to progress and gain a tiny bit more comfort in their… difficult conditions.  

Tensions within the Yes and ELP camps reach an all-time high. Steve Howe does a runner and reaches ‘The Court of The Crimson King’ by midnight. (Keyboard wizard) Rick Wakeman and (Fish) Chris Squire plan their well-needed escapes... 

Death count: 0 

In The Court of The Crimson King...  Steve reached the camp late last night and has since been welcomed by all members of it (except Broof, who tries to ignore him following his awkward exit from Yes). He is put to work with John and David in doing various dull, laborious tasks overseen by Fripps right-hand-percussion-men, Bill and Jamie Muir who are ‘keeping them in check’. Although Steve feels tired, he also finds the structure, safety and sense of community that he felt was lacking with Yes. We cannot say the same for John and David.

Meanwhile in ‘Epping Forest’...

This is the supper of the mighty one! Genesis eat well tonight as (during a particularly long prance around the woods) Peter found nice, ripe fruit on the forest floor (little does the band know that Jon dropped it earlier that day, made clumsy by his consumption of the mushrooms). Tony is spending hours a day perfecting each detail of the entrancing face of his Etch-a-Sketch recreation of the Mona Lisa.  Phil, Steve and Mike have managed to make primitive fishing rods out of the spare guitar strings that Steve forgot he brought (also forgetting to bring his guitar). Good one guys!

Rushing over to another camp…

Their fishing may be less effective (standing in the river and lashing out at any passing fish. In the event that one is caught, the band all stress out as to how to kill the thing) but, the three companionable Canadians of Rush continue their hygienic progress. The band have exhausted their camping supply of bottled drinking water and sadly, in the wilderness the band cannot dine on honeydew or drink the milk of paradise. Luckily Neil remembered a 7th grade science lesson he had where he was taught that boiling water kills all dangerous microorganisms and disinfects it. He removes the camping stove and small pot from his bag, fills the pot with water from the cleanest part of the river he could find and begins to boil…

Close to the Edge, Down By the River…

Near the ‘pretty view’ of the river Jon selected, Yes are crumbling to some extent. Steve asked Jon if he could go over to The Court yesterday and Jon reluctantly agreed and let him go. Steve didn’t mean it personally but I think Jon took it that way (poor guy). Meanwhile, Rick is getting fed up with waiting around for Jon and Alan to get vegetarian food when he could eat as much meat as he likes (though in reality, he is far too lazy to do so). Chris isn’t a fan of Jon’s leadership style. Its a sort of strange hotchpotch between Hippy and autocratic that he doesn’t like. All the while, it doesn’t help that Jon has found some magic mushrooms and spends quite a lot of his time in ‘dreamland’. He and Rick have planned to leave the camp to find ELP next time Jon and Chris go out gathering together.

In the ELP camp... 

The last few hours have been somewhat monotonous at the ELP camp. The band’s relationship is fractured (particularly Keith and Greg’s). Morale is dipping sub-zero, and Carl still hasn’t figured out the drum part for Karn-Evil 9 so instead of making useful progress to prolong their lives, the half-starved threesome chose to discuss new project ideas for ‘when all this forest crap is out of the way’. One could call this a useful conversation to keep up hope and distract them. They could also call it valuable time and energy wasted that will eventually lead to their doom. Either way, in their hungry, delirious state discussion is getting heated quickly. Carl leaves early to actually try and help them survive, and is also hurt by the two of them calling him a ‘shit Buddy Rich knockoff’. 

The issue on the table currently is Greg’s suggestion, ‘Love Beach 2 (Electric Boogaloo)’. This thought seems to be sending Keith into something of a violent frenzy. 

I will spare the details of the real-time commentary for the next few minutes. This passage is written in retrospect: Keith and Greg got into a physical confrontation which included a lot of punches from Keith and in the process, Greg hit his head on a large protruding rock in the wood’s undergrowth and by the time Carl returned from his mission of trying to keep them alive, and managed to pry Keith away from his friend, it was too late. 

The two of them aren’t talking as they submerge the body into the dark, cold river water. What he has done is beginning to dawn on Keith and he has been battling with his tears since they left to the water. All Carl can think about is that his friend and bandmate is a ‘fucking murderer’. He must negotiate a way away from this knife-wielding maniac. Luckily, upon return to the camp, he recognises two new, trustworthy silhouettes, CHRIS AND RICK!!! He is currently having a private discussion with the two of them featuring sentences like, ‘Guys please get me out of here. He’s a crazy madman with a knife. I’m gonna die’. Chris sensibly responds in a hushed voice, ‘We could always give those Canadian kids a go?’. And that is the plan for the three of them... 

That’s all for today, so we’ll see you tomorrow for... 

The Prog Rock Survival Competition!

#progrocksurvivalcompetition #prsc #progressive rock #prog rock #prog #rock #elp #genesis band #king crimson #rush #yes band

[najia-cooks]

[ID: Five large, enclosed bao piled on a plate. The topmost bao has been opened to show a bread-like dough texture and a vegetable filling. The bao are garnished with chopped chives. End ID]

Bánh bao chay (Vietnamese vegetable dumplings)

Bánh bao are an iteration on the Chinese da bao (大包) brought to Vietnam by Cantonese immigrants. Like da bao, bánh bao are commonly filled with some combination of minced meat, Chinese sausage, and hard-boiled eggs; however, some versions of bánh bao are also made with Vietnamese vegetables, herbs, and flavorings. Vegetarian bánh bao (bánh bao chay) may have no filling, a filling consisting of a variety of vegetables, or a filling of sweetened beans or sweet potato.

This recipe combines Vietnamese vegetables, herbs, spices, and sauces with Vietnamese meat substitutes to make a well-rounded filling that's equal parts umami and fresh. The yeasted, enriched dough is tasty, fluffy, and light, but still has enough structure to hold up against the filling.

Recipe under the cut!

Patreon | Tip jar

Makes 16-20; serves 6.

Ingredients:

For the dough:

4 cups + 2 Tbsp (500g) all-purpose flour

2 tsp (7g) active dry yeast

7 Tbsp (90g) granulated sugar

1/2 tsp salt

2 tsp (10g) baking powder (optional)

2 Tbsp (16g) cornstarch (optional)

1 - 1 1/4 cup (135-295 mL) lukewarm soy or oat milk, or water

1 Tbsp cooking oil

The basic components of this dough are flour, yeast, sugar, salt, oil, and milk. The baking powder is added to help with leavening; the cornstarch works to create a light, fluffy dough that will not become soggy when filling is added.

For the filling:

1 large carrot (100g)

4-inch piece (120g) cassava root / yuca

1 cup (100g) shiitake or wood-ear mushrooms, diced

4 large pieces (50g) sườn non chay, or 1/2 cup diced or crumbled chả lụa chay

1/2 cup water + 1/2 tsp vegetarian 'chicken' broth concentrate (optional)

50g tofu skin (đậu hủ ky)

1 red onion, minced

5 cloves garlic, chopped

4-5 chives or scallions, finely chopped

1 tsp freshly ground black pepper

1/2 tsp sugar, or to taste

1/2 tsp salt, or to taste

2 tsp bột nêm chay, ground to a powder (optional)

1 1/2 tsp fermented bean paste + 1/2 tsp light soy sauce (or 2 tsp vegetarian fish sauce)

2 tsp vegetarian oyster sauce

1/4 cup soybean oil, peanut oil, or other cooking oil, divided

Sườn non chay (roughly, “vegetarian ribs”) is a meat replacement made of textured soy protein. It may be found in bags online or in the pantry / dried goods section at your local Asian grocery store—the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.” Most sườn non chay are large and pale in color, but they sometimes come in "beef" or "pork" styles—the difference is not the flavoring but rather the size, shape, and coloring of the pieces. In my experience, the "beef" ones are more darkly colored, and both "beef" and "pork" styles are smaller in size and thinner in shape than the non-specific ones, which I often use to replace chicken.

Chả lụa chay is a vegetarian version of a Vietnamese pork sausage. It can be found in the form of a large loaf in the refrigerator section of a Vietnamese or Asian grocery store. It will be labelled "chả lụa chay" or "gio lụa chay," as well as "vegetarian pork roll," "wheat meat," or "vegetarian food."

Đậu hủ ky, or tofu skin, is prepared by taking the film off of a batch of tofu as it sets. Tofu skin may be purchased fresh or dried, in sheets or in sticks: for the purposes of this recipe, any kind will work! Chinese tofu skin produced for sale abroad may be labelled "dried beancurd sticks."

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian ("chay") versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

Fish sauce and oyster sauce are common inclusions in pork fillings for bánh bao but are often simply omitted from vegetarian ones. I've used vegetarian substitutes for these ingredients—if you don't have vegetarian imitation fish or oyster sauce, just increase the amount of salt, sugar, and bột nêm to taste.

Instructions:

For the dough:

1. Heat 1 cup (135mL) non-dairy milk to lukewarm in a saucepan or in the microwave. Stir in the yeast to dissolve. if you’re not sure your yeast is alive, proof it by allowing to stand for 10 minutes—it should foam.

2. Add the baking powder, sugar, and salt and whisk to dissolve.

3. In a large bowl, whisk together flour and cornstarch. Pour in the milk mixture and mix well to combine. Add additional milk 1 tsp at a time if it remains too dry to combine. The dough should be slightly tacky but not sticky.

3. Add oil and knead by hand until dough is smooth and elastic, about 10 minutes. Cover with plastic wrap and allow to rise in a warm place for about 3 hours until doubled in size. If you live in a cold climate and don't have a proofing drawer, heat your oven on the lowest setting for a few minutes, turn it off, and then proof the dough in the oven.

For the filling:

1. Prepare the proteins. Soak the tofu skin (if you're using dried) and sườn non chay in cool water for about half an hour until rehydrated (or simmer them for a shorter amount of time). They are fully hydrated once flexible and a couple shades lighter. Gently squeeze the water out. Dice tofu skin; rip sườn non chay into small pieces lengthwise and then dice widthwise.

2. Prepare the vegetables. Peel cassava root and carrot. Cut both into a fine julienne, or grate them. Dice the mushrooms; mince the red onion; chop the garlic.

3. Cook the filling. Heat oil in a large skillet on medium. Add the garlic and sauté until fragrant.

4. Add the red onion and continue to sauté until fragrant and slightly softened. Add black pepper, bột nêm, and salt and allow to cook another 30 seconds.

5. Add carrot, cassava, mushrooms, chả lụa chay (if using), and tofu skin and stir to combine. Reduce heat to low and cook, stirring often, until tender. Remove from pan.

6. If using sườn non chay: in the same pan, fry sườn non chay in 3 Tbsp of cooking oil on medium until they’ve absorbed the oil. Whisk 'chicken' stock concentrate into a small amount of hot water, then add the stock into the pan. Cook until mostly dry.

Soaking in water, deep frying in oil, then simmering in a flavored broth is the typical Vietnamese preparation of sườn non chay. The simmering in stock could potentially be skipped if you're including vegetarian oyster and/or fish sauce, but personally I find that dried soy products benefit from being soaked or simmered in something other than water.

7. Mix sườn non chay in with other filling ingredients, salt, sugar, sauces, and chives.

To assemble:

1. Turn dough out from its proofing bowl and gently divide into two even parts. Cover the half you're not using and gently roll the other out into a log of even width. Use a dough cutter or sharp knife to divide the log into 8 or 10 even pieces.

2. Place each disc of dough on its side and roll it out into a circle about 5" (13cm) in diameter. The edges of the circle should be much thinner than the center, since the edges will be bundled up and folded together.

3. The folding method is the same as for baozi and momos. Hold a wrapper in the palm of your non-dominant hand and add a couple tablespoons of filling (if you’re not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. Remove your thumb and make one last fold to close the bao. Pinch firmly at the place where all the pleats come together (where the drawstring would be if it were a drawstring pouch) and give a small twist to seal.

4. Set each finished bao on a small square of parchment paper on a baking sheet or in a steamer and lightly cover with plastic wrap or a light kitchen towel. Continue folding until you have formed all of the bao.

To steam:

1. Place a bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you've added baking powder to your dough, you may add a splash of vinegar to the water to help neutralise the dough's pH and combat yellowing of the dough.

If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings. Carefully place the bao, along with their parchment paper squares, into the steamer, leaving an inch or so between each one. They will expand as they steam!

If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings, with their parchment paper squares, on a plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

2. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for about 8 minutes, until the dough is tender and cooked through. Keep finished bao warm in a covered casserole dish in an oven on low while you steam the others.

#vegetarian recipes #recipes #vegan recipes #Vietnamese #dumplings #carrots #cassava root #tofu skin #mushrooms #sườn non chay #chả lụa chay #fish sauce #chives

[broodsys]

btw had another weird very thematic dream

post-apoc. kinda graphic?

so i was with a small group and we were trying to find a place to settle - lots of ppl were gone for some reason that wasn't clear in the dream, but yeah, whole societies had crumbled and the ppl who were left were trying to make it on our own

we ended up nearby this thick forest and were going to camp just at the edge of it when we came across this person who had clearly been killed by wild animals while he'd been sleeping. something happened that was vague dream logic that made us realize these fucking rats would come out en masse overnight and devour everything? so we were like, hm, maybe we WON'T camp here - but we still had to stop for a while so we just rested during the daytime

at one point for some reason we had to eat one of the rats? and i was vegetarian in the dream, too, so i was like. struggling to eat this damn thing on so many levels, one major one being that i knew it'd make me sick bc i wasn't used to consuming meat anymore and it'd be a waste of the already-scarce food. but i ate it :c gross.

then we found this house that still had some electricity and water (like... stored? idk. dream logic.) and we were living quite decently in it until another group came along. we had several kids in our group and this new group had quite a number of kids, but the adults of the new group were a lot more hardcore than we were. couldn't rly blame them, they were trying to protect their ppl, but they scared us and we tried to lock down the house so they'd just bypass us (as if, lmao...)

so ofc that uh Did Not Work. and when we realized it wouldn't work i went to a window and opened it and just talked to this woman who seemed to be their leader. and it was so strange. bc i was like, hey, two of you can come inside and take water and use the oven/stove (why?) if you need to, but then you have to leave. and she was like well i appreciate that, but also no, we're going to take this place. and i was like well we'll defend it then and is it really worth fighting over it? and she was like, well, yeah, we need a place to keep our people.

like it was SUCH a civil conversation through a window about the to-the-death fight we were both gearing up for. she's just like i'm sorry and it's nothing personal, but yeah, we're going to kill all of you and take this house. and i could tell it rly WASN'T personal.

and then for some fucking reason their kids were inside our house and i put on a dvd of a jazz concert and there was... a dance...? that a lot of the kids knew but i also knew so i performed it in front of the kids and their adults to try and like, idk, humanize us to them?

and then i woke up. so.

shrug emoji???

[1stlovemegently]

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.

#raw vegan #vegan #vegan food #kitchen #zucchini recipe #zucchini noodles #lifestyle #healthy #healthy food #vegetarian #vegetarian recipes #vegetables #mom life #trad wife #trad woman #trad wives #nutrition #fitness #fitness and health #weight loss #weight loss recipes #marinara sauce #pasta #pasta recipes #millennials #gen z #juicing #that girl #SoundCloud

[wolfsrudel1]

 Mediterranean Chickpea Salad

What is the Mediterranean? 

    The Mediterranean diet is a traditional eating style that emphasizes fruits, vegetables, whole grains, legumes, nuts, and seeds. It limits red meat and processed foods while containing moderate amounts of dairy, fish, and poultry. This diet has been linked to a number of health advantages, including a decreased risk of heart disease, diabetes, and some types of cancer. It is high in fiber, antioxidants, and vitamins and low in saturated and processed fats.

 What are the Health benefits of chickpeas

Chickpeas, also known as garbanzo beans, are a nutrition legume that is rich in protein, fiber, potassium, and magnesium. They are a flexible ingredient that can be used in a variety of dishes, including salads, hummus, and falafel. While the potassium and magnesium in chickpeas can help control blood pressure, the high fiber content also helps to support digestive health and may lower cholesterol levels.

How To Make Mediterranean Chickpea Salad

This Mediterranean chickpea salad is ideal for lunch or dinner if you're searching for a nutritious and tasty salad. This salad is not only delicious but also excellent for your health because it is loaded with protein, fiber, and lots of fresh vegetables. In this article, we'll walk you through the steps of making this salad and offer some advice on how to make it absolutely delicious.

Ingredients:

FOR THE SALAD 🥗

2 (15-oz.) can chickpeas, drained and rinsed 1 medium cucumber, chopped 1 bell pepper, chopped 1/2 red onion, thinly sliced 1/2 c. chopped kalamata olives 1/2 c. crumbled feta Kosher salt Freshly ground black pepper

FOR THE LEMON-PARSLEY VINAIGRETTE

1/2 c. extra-virgin olive oil 1/4 c. white wine vinegar 1 tbsp. lemon juice 1 tbsp. freshly chopped parsley 1/4 tsp. red pepper flakes Kosher salt Freshly ground black pepper

Instructions:

The chickpeas, bell peppers, red onion, cherry tomatoes, olives, feta cheese, and parsley ought to be mixed in a big bowl. Olive oil, red wine vinegar, garlic, Dijon mustard, salt, and pepper ought to be thoroughly combined in a small bowl.When adding the dressing, slowly toss the salad to combine. To allow the flavors to mingle, chill the salad in the fridge for at least 30 minutes. Consider leaving out the feta cheese or replace it with a vegan cheese to make this salad vegan. To this recipe, you can also add some extra ingredients such as cucumbers. Enjoy this salad after serving it chilled!

Directions:

Step 1

Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper. 

Step 2

Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper. 

Step 3

Dress salad with vinaigrette just before serving.

Conclusion:

In conclusion, anyone looking for a nice, easy dish for a nutritious lunch should try this Mediterranean chickpea salad. This salad is sure to please, whether you're a vegetarian, vegan, or just trying to eat more vegetables. Try it anyhow; your taste buds (and body) will thank you for it.

#healthy recipes #recipes #healthy eating #healthy recepies #heathy food #cooking #food

[rabm]

everything i cook is vegetarian because i dont like dealing with raw meat. have u ever cooked bacon? it makes so much grease and crud. i get why some religions forbid pork. i make my tacos with just crumbled up tofu and the texture is way more pleasant than beef