#not recommended for vegans or vegetarians

[palaeosinensis]

Steak Sticker

It's a sticker! OF STEAK. Possibly one of the most gross things I've ever drawn lol. It deserves a post all by itself.

[fattributes]

Koshari

[video-recipes]

Courgette & butterbean bowl

Sophsplantkitchen on tiktok

INGREDIENTS

2 × large courgettes, cut in half and then into wonky triangles

8-10 cloves garlic

5 tbsp good quality extra virgin olive oil

Salt and pepper

2 × 400g tins of pre cooked organic butterbeans + their stock (the water in the can)

For the cashew cream, blend:

1 cup of soaked cashews or sunflower seeds

3 tbsp nooch

Juice of one lemon

1/2 tsp salt

Ground black pepper

2 garlic cloves

Around 60-80ml of water for blending consistency

To serve:

Crunchy nutty breadcrumbs (1 slice of bread and 1 handful of almonds whizzed up in a blender, fried in olive oil, salt and garlic powder until crispy. Let rest on a plate lined with kitchen roll until ready to use)

Fresh basil

Lemon zest

[opisasodomite]

Officially in my pre-trip hype mode and you can tell because instead of doing my actual paid job I am spending the afternoon on google maps looking at restaurants I want to go to >:)

[castielsprostate]

x

[bowithoutadaemon]

Lately chewing on my chew-stim toy has been not doing it for me. Like at all. It just felt frustrating.

And I think I figured out why. It doesn't break and I wanna shred and destroy and tear and rip and permanently deform and destroy.

Soooooooo I can either go chew idk some random pieces of plastic or I can figure out a food that will let me get This Urge out of my system.

[tardis--dreams]

Dedicated to find some vegetarian food/snacks that are not cereal(bars) or flavored almonds!

[muffuletadiver]

I wanna get more committed to eating healthier in my diet (I don’t eat a ton of meat as it stands and I eat fruits and veggies everyday), but most of the recipe sites I use don’t have a ton of vegetarian recipes since I’d like to have more in my diet. 

[queerdesire]

Are any of my mutuals vegetarian or vegan? I’m needing some easy but tasteful picnic food ideas like sandwiches?

But I don’t cook or shit so like easy recipes!

[chef-zola]

this shall be the master post of tags for even FURTHER organization

[mikasimaginairyworld]

recipes: lunch

vegan/ vegetarian: ☘️

fish: 🐟

meat: 🍗

cold:❄️

warm: 🔥

tried out by me:

Chicken Quinoa Bowl (3/5) 🍗🔥; 30min

Roasted Red Pepper Pesto (5/5) ☘️🔥; 50min

Vegetable Curry (4/5) ☘️🔥; 40min

Pumpkin Soup (4/5) ☘️🔥; 30min

Zoodles and Smoked Salmon (4/5) 🐟🔥; 10min

Black Bean and Corn Salad (3/5) ☘️❄️; 10min

Katsu Curry (4/5) ☘️🔥; 30min

Chicken with Mango Salsa (5/5) 🍗🔥; 20min

Chicken Quinoa Salad (3/5) 🍗❄️; 10min

Salmon Alfredo (3/5) 🐟🔥; 30min

Sesame Noodles with Chicken (3/5) 🍗❄️; 10min

Beef Burrito Bowl (5/5) 🍗🔥; 30min

Satay Chicken Salad (10/5) 🍗🔥; 30min

Spinach Chicken Farfalle (4/5) 🍗🔥; 20min

Chicken Quinoa Casserole (4/5) 🍗🔥; 40min

Salmon Rice Bowl (5/5) 🐟❄️; 10min

Veggie Bolognese (4/5) ☘️🔥; 65min

Coconut Salmon Curry (4/5) 🐟🔥; 25min

Spaghetti Puttanesca (3/5) 🐟🔥; 25min

Chicken Quinoa Salad 2.0 (3/5) 🍗❄️; 25min

Sun-dried Tomato Chicken Pasta (4/5) 🍗🔥; 30min

Sesame Orange Cauliflower (4/5) ☘️🔥; 30min

to be tried out by me:

Pad Thai 🐟🔥; 30min

Stuffed Bell Peppers 🍗🔥; 50min

Broccoli Beef Stir-Fry 🍗🔥; 40min

Vegan Chilli Con Carne ☘️🔥; 35min

Rainbow Lasagna ☘️🔥; 90min

Honey Soy Chicken 🍗🔥; 40min

Honey Haloumni Salad ☘️🔥; 40min

Shredded Tofu Fried Rice ☘️🔥; 20min

Miso Mushroom Fried Rice ☘️🔥; 20min

Tofu Skin Salad ☘️❄️; 20min

Falafel Bowl ☘️❄️; 15min

Garlic Tofu ☘️🔥; 40min

Chicken Haloumni Salad 🍗🔥; 40min

Chicken Fried Rice 🍗🔥; 20min

Curry Chicken Quinoa Soup 🍗🔥; 20min

Chicken Lo Mein 🍗🔥; 20min

Stuffed Sweet Potatoes ☘️🔥; 70min

Dijon Chicken Pasta Salad 🍗☘️; 30min

Lemon Garlic Chicken Zoodles 🍗🔥; 30min

Honey Turkey Bowl 🍗🔥; 30min

Teriyaki Salmon Poke bowl 🐟❄️; 25min

[copperbadge]

Your latest bread success made me wonder if you've tried or had much luck making gluten free bread? I'm so tired of most commercially available options, they all seem to dissolve instantly. Awful for burgers or anything with sauce. I miss sourdough.

I'm afraid I haven't done much work with gluten-free baking; the problem is the gluten tax. As I'm sure you know, gluten-free anything, even just ingredients, are more expensive, and the process of baking is more labor intensive and time-consuming for a product that isn't the same. Even the best gluten-free bread, lacking gluten, is lacking one of the defining characteristics of the thing it's emulating.

Since I can eat gluten and am not regularly responsible for feeding anyone who can't, there's no real motivation to do it. I try to always have gluten-free options when I'm hosting, but that's usually stuff like crudite and dip, charcuterie, or fruit -- things that can also avoid other allergens, and depending on the item be eaten by vegetarians or vegans.

Now, all that said, I can recommend King Arthur's Cup For Cup GF flour for baking; it makes the process fairly smooth and the final product seems pretty sturdy, although admittedly the flour is about twice the price of their normal bread flour per pound. I haven't encountered Bob's Red Mill GF flour in a while, but partly that's because when we stopped using them they hadn't really reformulated in a few decades and their GF flour was pretty coarse, and sometimes made from beans my family members couldn't tolerate. They may have advanced since, this was like 10-15 years ago at least.

The King Arthur website has a variety of GF baking recipes as well as mixes and I do have some experience making their GF bagels, which are pretty good, although I think they're actually better if you halve the size (easier to manage, easier to store, since they really need to be kept cold, preferably frozen, and eaten warmed). I baked those regularly for a while for a colleague's kid who was allergic to wheat, and they weren't much more work than baking regular bagels, just required more delicate handling pre-bake.

I realize this is basic and you've probably tried it, but just in case, any GF product you're going to be saucing (as you say, like burgers), you might try griddling first -- little scrape of butter, toss it in a hot pan for a few minutes. In regular bread it helps to both create a flat barrier so the sauce doesn't sink into the bread, and it also dries it out a little so that it can take more moisture to begin with. This is theoretical though, I've never done it with GF buns. I do know that generally King Arthur recommends toasting GF products baked with its recipes.

Readers, feel free to chime in with recommendations! Remember to reply in comments or reblogs, as I don't post asks sent in response to other asks.

[slaygirlyboopop]

🩷wieiad🩷

breakfast:

• apple cinnamon rice cake 50

• strawberries 18

• blueberries 15

• banana 52

lunch: skipped

dinner:

• salad 73

• daring original chicken 56 (i didn’t think this would be as good as it was. definitely recommend if ur vegan/vegetarian)

snack:

• 2 packs of cookies 180

80oz of water 💧

burned: 489

net: -45

🩷🩷🩷

[bludsukr]

🩸⸝⸝ Vampirekin tips ! ⊹﹒IT'S HEREEE!!

✦ Create a vampire themed Pinterest board!

✦ Make a vampiric playlist on whatever music platform u use, I personally enjoy listening to goth rock, gothic metal, & organ music!! ✦ Gear such as fake fangs, fake blood, & biting stim toys r really great to have! ✦ Keep a journal specifically 4 ur vampire kintype! Write some affirmations, dream gear, ur shifts (if u have shifts), etc!! ✦ Watch some vampire movies & read some vampire books! ✦ Like myself, not all vamps r fans of the sunlight. I recommend staying in the shade, wearing sunscreen, or bringing an umbrella outside! ✦ Try to pull all nighters/be more active at night. However, be careful with this & if u cant stay up that is completely fine. ✦ Safely take walks during the night time, it's very refreshing! ✦ Find community, find other vamps!! It's good to have others who understand. ✦ Dressing in dark gothic clothing & wearing a cloak always seems to set the mood 4 me! ✦ Decorate ur living space with gothic and halloweenie decorations! Keeping ur room dark/dimmed is also very nice!! ✦ Drink red drinks, cranberry juice, pomegranate juice, energy drinks, etc! ✦ Eating meaty foods always gets my fangs to show but if u are vegetarian/vegan that's okay! I recommend eating fruits such as strawberries, plums, & peaches cuz it almost feels like biting into flesh!!

This might not be 4 every1 but I hope this may have somewhat helped! I will prob add onto this later!!

[mariacallous]

Looking for a Shabbat dinner centerpiece or a hearty midweek meal? Picture cubes of eggplant, zucchini, bell peppers, tomatoes and potatoes cooked together to create that special harmony only veggies that grew together in the sun achieve. You’re thinking of ratatouille, right? But what I have in mind is a heartier dish from Romania and Bulgaria called ghiveci or guvech.

Romanian ghiveci and Bulgarian guvech are indeed very similar to the famous ratatouille, but being peasant’s food, they’re more rustic and substantial. The veggies for guvech are cut into large, uneven chunks, and can be cooked all together at once, while for ratatouille, each component is fried separately before they are combined. This makes guvech preparation much easier, and allows for creative improvisations; you can easily add any vegetables in season. Besides the mandatory eggplant, zucchini, peppers, tomatoes and potatoes, green beans or okra are common. Guvech is seasoned very simply with salt, black pepper and occasionally paprika, to let the produce shine. The Bulgarian version is cooked with fatty meat, while most Romanian versions are vegan.

“In Bulgaria, guvech used to be cooked in a clay pot called gyuveche,” Etti Ben Yosef, a Bulgarian Jew who lives in Israel, told me. “The stew was cooked in the oven for many hours at low temperature.” 

But these days, when Ben Yosef makes guvech for Shabbat dinner, she uses a pressure cooker to precook the beef short ribs before adding them to the vegetables. Then, she cooks the entire stew on the stove for a long time, putting it in the oven for the final hour to give it a nice crust. She feels lucky to share the recipe with her adult children. “I keep the tradition so the kids will remember,” she said.

Guvech’s origins can be traced to the Ottoman Empire that ruled the Balkan region for hundreds of years. The original Turkish dish, called güveç, is cooked in a wide, clay dish by the same name. It’s very similar to the Bulgarian guvech and includes chicken, lamb or beef. There are many other variations of the dish throughout the Balkans. Bosnian Đuveč or djuvec is the name of a clay pot as well as a veggie casserole that’s cooked with rice; Greek giouvetsi is also cooked with rice. In Romania, the eggplant-tomato version is considered summer ghiveci, while winter ghiveci is prepared with carrots, cabbage, cauliflower and mushrooms. 

Bulgarian Sephardi Jews and Romanian Ashkenazi Jews brought guvech to Israel (where it’s pronounced “ghe-vech”) and made the dish widely popular. No wonder, given that eggplant and tomatoes are so beloved in Israel and are of such high quality. Early Israeli versions can be found in Molly Bar David’s “Folkloric Cookbook” from 1964. The first version includes 14 different vegetables (including celery root and cauliflower) and meat. The second version is for Romanian ghiveci that’s baked with a whole fish on top.

The vegetarian Romanian version is probably most common in Israel nowadays. And although it is  traditionally served over rice, I like to serve it on another Romanian staple, mamaliga. It’s the definition of comfort food. 

This recipe is the Bulgarian version of guvech that includes meat. You can make the recipe vegetarian by simply omitting the meat. The rest of the ingredients and instructions stay the same.

Notes:

It is recommended, and easy, to add any seasonal vegetables to the basic guvech. Consider adding: 1 lb butternut squash or sweet potato, cut into ½-inch dice; ½ lb whole okra, stems removed; or ½ lb green beans, cut into 1-inch pieces.

You can cook the meat, if using, up to two days in advance. Store the cooked meat in the fridge with the cooking liquid. Before using, remove from the fridge and discard the fat on the top of the pot (the fat will be solid and white in color). 

Guvech keeps in the fridge for up to four days.

[willgrahamscock]

so no pressure to answer this if its annoying or anything, but as tumblr's resident hungarian, I was wondering if youd mind answering a few qs i have about a trip to budapest i have in a few weeks?

what something lightly unhinged and still appropriately touristy i can do? my coworkers keep recommending a danube booze cruise (i dont drink) or fancy restaurants (im vegetarian and also poor).

in wales we went to the dr who shrine, and a vegan ballet themed restaurant in malaga, which is the genre of batshit activity i mean. if not, any recs will do

the best thing to do in Hungary is to leave