Stranger Waves @stranger-waves - Tumblr Blog

suicidewatch

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Ibi Rothe - on the road @ibirothe

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xahhx: Howlin’ Wolf Tattoo

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Ursula by kayecosplay (instagram)

Megacon Orlando 2015

photo by Matt Roche

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“Just because you are different does not mean that you have to be rejected.” - Eartha Kitt

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Vogue Japan July 2014

“Tokyo Neon Girls” photographed by Ellen von Unwerth

Styling by Elizabeth Sulcer

Hair by Kamo Katsuya

Make-up by Itsuki

Tiffany Cadillac of The Girl from Bluesville

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What can I say… I like to boogie ;) To see more of my moves, check out my new youtube video

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Photographer: @boudoirjessicarae

#socasual

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Nouilles soba asiatiques au tofu & légumes by Joé

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Shake & Bake Buffalo Cauliflower with Cultured Sour Cream by Janet Hudson Via Flickr: Vegan Mofo Day 12: Favorite Cookbook I have a love affair going on with cookbooks…and I mean all…when I learned to veganize dishes and recreate meals so many years ago that meant I first had to understand the many intricate elements of cooking, baking and living in my kitchen. I craved for culinary knowledge and worshipped the likes of Julia Child and Graham Kerr. And I learned techniques that I could apply to vegan sorcery…errr…cooking. At the moment my latest crush is on The Homemade Vegan Pantry by Miyoko Schinner. If I had to describe it in one word: Staples. This cookbook is so much like the way I have learned to create vegan dishes…it is almost scary - right down to many of the dishes. I love that she has given our vegan community a cookbook that can become the cornerstone the vegan diet. This woman is smart and savvy, let me tell you. Go buy her latest, you won’t be disappointed. Now, for my dish….I could have done this for day nine (retro, ‘memba?), but I didn’t think that far ahead. I mean…Shake and Bake! This dish is that easy! I made Miyoko’s sour cream and butter for these bites. And after that this yumminess only takes 25 minutes. 1 head cauliflower, in florets Salt, red pepper ½ cup tabasco ¼ cup vegan butter, softened ½ cup nutritional yeast 3 cloves minced garlic Put all ingredients in a ziplock bag and shake well. Transfer to a baking sheet and roast at 400 degrees 20 minutes. While the cauliflower is roasting, mix fresh thyme with the sour cream…you’ll love the sour bite in Miyoko’s recipe and you will love how the cool pairs so well with the heat from the tabasco. Feeds 4-6, if you are lucky!