Sataysfied Satay sauce (mirin tamari peanut butter and tahini) Shiitake Spinach Kelp noodles
Monterey Bay Aquarium
2025 on Tumblr: Trends That Defined the Year

No title available
No title available

Kiana Khansmith

if i look back, i am lost
I'd rather be in outer space 🛸
TVSTRANGERTHINGS

#extradirty
Aqua Utopia|海の底で記憶を紡ぐ
Three Goblin Art
almost home

祝日 / Permanent Vacation
styofa doing anything
Sweet Seals For You, Always
YOU ARE THE REASON
Alisa U Zemlji Chuda
Misplaced Lens Cap

tannertan36

roma★
seen from United States
seen from United States
seen from United States
seen from United States
seen from United States
seen from United States
seen from United States
seen from United States

seen from United States

seen from United States
seen from United States

seen from Türkiye
seen from Türkiye
seen from United States
seen from United States
seen from China
seen from United Kingdom
seen from Brazil

seen from Germany
seen from United States
@bubbaandbubby
Sataysfied Satay sauce (mirin tamari peanut butter and tahini) Shiitake Spinach Kelp noodles
Shiitake peas Mirin and coconut aminos
Sweet potato bread
600g sweet potato - cook in 1 cup water
1250g cake flour - sivved - keep some back
500g bread flour- sivved
Tbl sugar
Tbl salt
1l water
15g insant dry yeast
Combine all the flours and the yeast
Make well
Add the cooled sweet potato
Add bits of the water
Fold it in with a spoon
Then knead for 10 mins
Use extra cake flour as needed in the kneading
Cover and let it rise 45 mins till it’s doubled in size
3 bean(ie) and celery salad 🥗 with mustard dressing
Seitantilising wrap Coconut blossom sauce Half a jar of seitan 1 punnet oyster mush Cucumber (prepped for tatziki) Butter lettuce chopped Vegan Mayo Spelt wrap work 👌 First cooked dryjan 2018
1 avo per person 110g spaghetti per person 5ml lemon juice per person Toasted almonds Salt pepper olive oil First meal shared with Glenn & Werner in 2018
Vegan Lasagna
SERVINGS 8 to 10 INGREDIENTS 455g lasagna 500-600 frozen, chopped spinach, thawed and drained (we blanche fresh) 455g firm tofu (not silken) ¼ cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed 30ml lemon juice 20 basil leaves 1 teaspoon (6 g) salt (or to taste) 4 to 6 cups (980 to 1470 g) tomato or pasta sauce of your choice DIRECTIONS Preheat oven to 350 degrees F; (180 degrees C, or gas mark 4). Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.) Place tofu, sugar (if using), milk, garlic powder, lemon juice, basil and salt in a blender or food processor and blend until smooth. The tofu “ricotta” should be creamy but still have body. Transfer to large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right. Cover bottom of 9 x 13-inch (23 x 33 cm) baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of noodles). Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbling. SERVING SUGGESTIONS AND VARIATIONS Add meatless meat crumbles to your tomato sauce for more texture and body. For more cheesiness, add shredded nondairy mozzarella cheese to each layer. This recipe is also great for making stuffed shells. To do so, stuff pasta shells with the tofu ricotta from this recipe, place them in a baking dish, pour on tomato sauce and bake in a 350 degrees F (180 degrees C, or gas mark 4) oven for 20 to 30 minutes.
Glenny’s vegan chocolate cake
I used wholewheat spelt flour I used apple mousse I used 250ml as a cup I used sunflower oil Ingredients · 2 cups spelt or white flour · 3/4 cup cacao or unsweetened cocoa powder · 1 tsp baking soda · 1 tsp salt · 1 cup mini chocolate chips, optional · 1 1/2 cup unrefined sugar or xylitol · 1/2 cup applesauce, banana, or yogurt of choice, such as coconutmilk yogurt · 1/2 cup oil, almond butter, or allergy-friendly sub · 1 1/2 tbsp pure vanilla extract · 1 1/2 cup water Instructions Preheat the oven to 350 F, and grease two 8-in square or round pans. Set aside. In a large bowl, combine the flour, cocoa powder, baking soda, salt, optional chips, and sweetener. Stir very well. (If your nut butter is not stir-able, gently heat until it softens.) In a new bowl, whisk the oil or nut butter, applesauce or yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don’t over-mix). Pour into the greased pans. Bake on the center rack for 25 minutes or until batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean. (I like to take them out when still a little undercooked, let cool, then set in the fridge overnight. This prevents overcooking, and the cakes firm up nicely as they sit.) If you can wait, I highly recommend not tasting until the next day… this cake is so much richer and sweeter after sitting for a day! When ready to frost, go around the sides with a knife, then invert each cake onto a large plate. Frost separately, then place one cake on top of the other if a double-layer cake is desired. At this point you can also frost the sides if you wish. I linked a few of my favorite frosting recipes earlier in this post.
Catalan rubbed tomato toast with avo
First had in Barcelona before visiting Sagrad La Familia
Wannabe summer pasta Fry 6x large brown mushrooms sliced into strips And 2 x chillis And a punned of cherry toms Cool and serve with Fresh basil, capers & SPO (salt, pepper & olive oil)
Kimchi salsa 💃🏼and avo dip Kimchi Toms Coriander Zizzed up :) First cooked on the weekend when we got back from Tuscany and finally had our apartment to ourselves 😍
Gnocchi funghi
Celery Carrot Brown onion Mixed mush
Scorpino's spaghetti Toms Carcoffi Basil 👌🏽
Marks rice snack *First cooked on a sunny Sunday before Mark’s IKEA interview*
Add to ricey pot… A little bit of water to get the ingredients mixing 2 cups sushi rice 1 small carrot diced 3 tbs corn 2 tbs soya 1 tbs mirim Top up water to 2 cup line Cook on mixed setting Then pat and shape with cling film Freeze for snack 😄
Dixon’s roasted fennel and tomato soup
Makes 4 1kg toms from the market on the vine 2 large fennel bulbs 2 cloves garlic Roast everything 160degrees - 50mins Add a little boiling water to cover and zizz Season to taste perhaps paprika etc
Lisboa vegan curry Yellow curry paste (1/2 pack) Kokos 1 butternut softened and zizzed 1 tin of lentils added and zizzed Peas Garnish with mint Kokos rice