#stir it constantly as it heats to ensure it won’t burn

[writinganon1]

@cokoweee

You are off the list 😌

I fear I hyped it up too much coz it’s literally just my old lady hobbies. I just stared at ur drawings for way too long and made ‘em needlepoint/ embroidery

THERES DETAILS AND SHADING I SWEAR!!!Tumblr just stole the quality>:( it looks cool in person you’ll just have to use your imagination

Yes I was gonna fill Cali in but I stabbed my finger threading the green and took it as a sign

Uh I forgot you’re some weird freaked up raccoon thing so I made your little sona guy normal raccoon colors. He has jorts because my little brother insisted that he couldn’t run around with a shirt and leave his balls hanging out. His words not mine 🫠

Sorry

Anyways if I had given this to you in person I would have also given you cookies from the bakery, but I can’t do that so the recipe is in the tags :)

(Look up how to make brown butter if you haven’t made it before)

Ok bye I’m sprinting away coz I’m mad embarrassed

🧍‍♀️🚙💨💨

[inviouswriting]

Cruore

It literally means “flowing blood”

Half original. Half going on the recent story I wrote.

Mentioned characters - 

Meeps/Fae - @meepsthemiqo

Shuri - @maiden-born-in-snow

Yume @earthlystar 

Some warnings in here for touching on Kivera’s descent in Hell.

Kivera is use to the smell of blood, the world she is from is full of it. The underworld, the realm of the dead. Her world she has known after her death from the hands of Bathory. She knows the realm inside and out, from the deepest pits in Tartarus and Hell itself. To the highest peak in Purgatory where she watches those who come before her. Seeking passage to Paradise.

Her punishment as much as bestowment. Punishment for her sin, bestowment for her servitude. She is under Thanatos and Hades. She does their work without question, and never asks the Fates of their reasons.

Kivera is capable of seeing the world up to the earliest of her memories she remembers. In other times she has witnessed how civilization takes hold and grows over periods. Other worlds, she sees how far behind, or how they destroy themselves.

The smell she is use to is that of flowing blood. She is use to it so much it doesn’t phase her like her fledgling days. So Kivera stands over a sight she is accustomed to people pleading her for a difference. To be let into Paradise, on behalf of some good merit they did.

“You have not learned yet, and I cannot let you through.” Her voice echoed in the hall, softer as she addressed the face before her, another of many. One she’ll forget after a few days. She sees so many. Her mind constantly drifting back to her interactions in The Source.

She had let a few dozen through, and encountered only a few people who need to humble their hearts more. Still full of resentment.

“Why do you get to play as judgement here?” The words echo in her mind.

“That is just the way things are.. I just do.” She says automatically. Practiced words, ones she has said countless times. The faces change, her words remain the same as she gives these people their tasks and trials to complete. Till she grows tired of doing this, letting the realm do their part.

She retreats to her personal space, and replays the events that she had done. Her own hands burn from when she used her hell flames on Ardbert. She still feels their heat. She had marked three people to keep an eye on. Cid, G’raha, and Ardbert. She had tied their lives into her own spirit. She had to do something to keep them from meddling. 

Kivera recalls her encounter with Cid. He was busy with something he had worked on, barely even noticed her slipping in through a mirror. Before he had known, he felt something graze through his back and touch his very soul before searing heat engulfed him internally. When he had turned around, he was met with the blunt end of a scythe raising him up and pinning him to the wall nearby.

“You’re Shuri and Estinien’s lover?”

“That saves me time. I know you, and have watched you for a while now.” Kivera’s eyes were a bright green behind her mask, and he sees black surrounding them. He felt his limbs as if they were freezing in place.

“What is this about? Surely you are not?”

“Just be quiet and listen to me. You of all people should heed me. You are very much alive, and I am very much capable of ending that now. Right here. So I have a warning for you.”

“I don’t have much of a choice do I?”

“No you do not. Either you heed it or you rather not know what will happen. You have stepped into a world and realm you have no business in. One that WILL kill you. If you have any sort of devotion to your beloved, Yume. You will stay out of the time temporals. I let the events of The First slide, because I was meant to stay out. But I won’t have you setting foot where you shouldn’t now. Be with your lover.” Cid feels his arms returned to normal but his legs felt heavy as stone. 

“I can’t just abandoned my work.” He tries to bargain with her.

“I never said you didn’t have to stop. Just not mess with time. It does not lead to anything good.” She warns him. Her voice softer than he remembered, but in the empty room it was haunting as she is the border between two realms. He notes how with ease she lifts him, not even shaking in her hold bearing his weight at the end of her scythe. 

“I’ll try not to.” He is met with a glare behind the mask, irises flashing orange in her annoyance. He feels his body returned to normal in the way he doesn’t feel his body stone and the blood rushing back through him. Kivera turns and tosses him with her scythe across the room.

Kivera wanders to the door to the workshop and exits it, scaring Wedge with the sudden slam of the door. She stalks out and goes to stand in the center of Revenant’s Toll, she still had one more person to see within this place..

Kivera’s memories of what happened after replay, she had only intended to scare the miqo. 

“Maledetto! Ardbert! Why did you have to....“ She throws a fireball across the floor letting it race and fizzle out before it reaches her scrolls. She had lingered in a mirror when she spied on the meeting at Rising Stones. She saw the way her loved ones defended her name. How Shuri didn’t reveal everything about her, Divinity had to disclose, she doesn’t blame her for talking about her so much. Explaining her reason and resolve.

She sees how haunted G’raha Tia looks at how the Scions seem to just accept it, not wanting to make a further mess by targeting her as an enemy. They are wise in that choice. They know her power already with Amaurot. How she can raze a world, how she can destroy something without a thought. They see keeping her on their side more vital than a dispute.

Kivera felt guilty for how she treated G’raha, but she did not feel sorry for the way she went about her methods. He had to know the gravity of his meddling. That the lives he altered permanently, they have to deal with the repercussions. Meeps and Fae both have to come to terms with their feelings. How to raise a child without their parent they had spent.

“A parent is a god in the eyes of a child.” Her voice comes out in a whisper, she would never have that opportunity. Her life had been snuffed out decades ago. She regrets attacking Ardbert, he had just gained her trust. Then shattered it with careless words.

Antares’ orb reflects her eyes in a deep blue at that feeling. She cared, she knows their interaction is unavoidable. She feels the familiar pricks in her mind from Divinity searching for her. She quickly shuts her out, unable to really show the Libra spirit the sorrow she feels. 

Ardbert used it as a means to provoke her, and she let loose on him. To draw her attention off G’raha, and onto him full force. It worked, she had attacked him in pain, they had exchanged blows to the point she had invoked Pluto into her own body. A deity of destruction. If Divinity hadn’t intervened. She is certain Ardbert might not be around due to the magnitude of what she was about to unleash on him.

Kivera feels another prick into her link, and sighs as she curls into one of the beds she keeps to lounge on. 

“Te amo.. You and Shuri.” She gives Divinity what she seeks. Her response to ensure she would come back to them.

Her mind drifts to the time she spent in Hell. Wandering as a broken soul, stumbling blinded, and torn apart almost from the many who saw a pristine being and set about ruining her in every which way. She feels the hands still when they gouged skin or her eyes.

She resigns her thoughts to another thing, she needed to see Chiron. He helped her through the days following Damien’s death, then after when the conditions of his revival were placed on her. When she was asked when she would return. She answered after she visits the Sagittarius spirit. She needed tempering in her abilities, how to redirect her anger, her alignment had shifted in that fight to a little more chaotic than her neutral state. 

She’d have to summon G’raha when she returned. Any explanation she should give him, is best from herself. She didn’t need her loved ones apologizing on her behalf for losing herself.

Kivera ruffles the hair of Silvara, the sphinx raises her head to eye her.

“Tell me of a riddle.” Kivera asks her, and Silvara thinks about it.

“You are planning to see him?” A nod and she stretches herself across the reaper’s body.

“No.” Kivera snaps her attention to her.

“Why?” She was being denied entry.

“You know what must be done. A riddle nor Chiron will give you more answer than what you already know.” Silvara feels Kivera stir underneath her, and only presses down, grateful for her lion like body having some weight to pin the angel down.

“And what is that answer?!” She is met with a smirk.

“That would give away the answer.” Kivera tries to slip out from her grasp. Silvara keeps her there. Not inclined to move off and lets her frustrated curses be sound in her ears.

“Maledetto!!!!!” 

“Silenzio!” Silvara chirps back taunting her. Kivera blinks, and resigns herself.

She did know what needed to be done.

Apologies to those involved. She had let her own wrath speak for her. 

“Forgiveness right?” She says quietly.

“Bingo. Head scratches.” Silvara demands. Kivera sighs and gives the sphinx pets on her head. She won’t be allowed up unless she does.

“Don’t eat my books again in my absence.” Kivera reminds her.

“They were ones that you wouldn’t miss!”

“Silvara! Don’t eat my books! Eat Chirons! He has more than me.” Silvara gets off of her finally, and lets the reaper up.

“You’re going back right?” Silvara takes over Kivera’s spot.

“I need to. I did some things I shouldn’t have, and there is a few who miss me already.”

“Divinity always did worry when you up and leave. Even in Paradise.”

“I have a role to do, and I must see it through.” Kivera starts towards a mirror, to head back to the world she ran away from in pain.

“Don’t burn people too much again.”

“Aww... that is my specialty.” Kivera sees the grin on the sphinx, then promptly curls her wings around herself.

Kivera enters through her mirror, she had some atonements to make.

~~~~~

Translation note -

“Damn you!”

“Silence.”

[babymandalore]

Closest I’ve Come to Perfection

Snapshots from Richie and Eddie’s life together Post-It, as told by Eddie’s clothes. Extreme fluff and a little cheeky at times. 2.7k words. Ao3 link in bio.

The suit. The polo. The sweatpants. The shorts. Richie’s t-shirt. +1 more.

The Suit.

The suit comes first. The shoulders are dusted with drops of rain that haven’t yet absorbed, and the dark grey color matches the clouds outside. Eddie would never own an ill-fitted suit, but something about the way he stands on Richie’s doorstep looks like he's drowning in it, about to disappear completely into the fabric. Richie doesn’t have much time to take in the sad sight before Eddie launches at him, throwing his arms around his neck. Richie latches on too, burying his face in the soft curls at nape of Eddie’s neck and guiding them into the living room without letting go.

They sink into the couch tangled together. All the texts and calls and hopeful thoughts finally at peace where they hold onto each other. Richie hates the stiffness of the suit jacket, he doesn’t need another layer separating him from the man he loves. He moves his hands underneath it and feels the warmth radiating from Eddie through his thinner button-up.

“You’re really here, Eds,” Richie breathes in his scent and pulls tighter.

“Yeah, and I’m not going anywhere so you better get used to it.” Eddie quips.

“I don’t think I’ll ever get used to this,” Richie sneaks his hand down to cheekily tap Eddie’s butt. Eddie jumps against him and smacks his arm as he pulls away.

“Maybe I shouldn’t live with you, Trashmouth,” Eddie says, but his cheeks flush and his eyes flutter in a way that tells Richie he loves it.

The room smells like rain and is glowing yellow, light from the amber lamp in the corner and the moonlight filtering through the watery window. Their arms secure around the other and their eyes only inches apart, it seems like their whole lives have led them here. Even the years they forgot about each other, the years they didn’t understand themselves, they were supposed to end up together the whole time.

They both lean in the small distance and meet in a soft kiss. Richie feels like he’s 15 again, like he could cry, like he never wants to stop. They both breath into the kiss and Eddie slips his hand up to cradle Richie’s face, thumbing over the rough stubble. It’s strange and enticing to kiss a man, noticing the hard lines of his face and the strength radiating off of him. Eddie feels stupid for never realizing this is what he really wanted, but then again, he wouldn’t have wanted it if it wasn’t with Richie.

Richie opens his mouth to deepen the kiss and all chill from the storm outside leaves Eddie’s body. He arches up into the taller man and hums in content.

Eddie has suits to hang and toiletries to arrange, but that can all wait.

The Polo

Richie knows that Eddie is a thousand times more put-together than he is. His hair is always in place, he moisturizes, he works out regularly. But he didn’t expect Eddie’s entire wardrobe to be comprised of polo shirts. The first weekend they spend together they go to a movie on Saturday- cue the baby blue polo. The farmer’s market on Sunday- a lovely coral polo. And when they arrive home to spend a whole afternoon lounging around together? The polos stay on.

“Are you comfortable?” asks Richie as they settle in to watch the latest episode of Dateline.

“Perfectly,” Eddie hums from his place tucked under Richie’s arm.

“No,” Richie shifts. “I mean, like your clothes dude. You really want to relax in khakis and a collared shirt?” Eddie swivels his head to give him a look.

“Fuck you, dude. Not all of us wear what could be considered pajamas all fucking day.”

“You love that I’m like a walking blanket, my little Eddiekins,” Richie coos and brings him closer. Eddie struggles to break free but eventually slumps against him.

“If you call me that again I’ll burn all your clothes,” Eddie says with no real bite. Richie smiles and shuts his mouth before pressing play.

The Sweatpants

Eddie hasn’t brought up his affinity towards a more formal wardrobe since their last conversation. He isn’t uncomfortable per se, but he knows it might stem from some unhealthy thoughts. Crisp clothes are clean, clean clothes mean you have your shit together, put-together people like their life.The longer he lives with Richie the more he notices that thinking is flawed. He had a life before, but he never liked it until now.

Richie is so free, open, and sometimes clueless in a way that Eddie finds intoxicating. He will talk to anyone and make them laugh, he’ll suddenly start a game of tag on their nightly walk, he will wear two different shoes to the grocery store and tell everyone about it.

Eddie loves him. They both know that, but Eddie isn't the best at expressing it at certain times. He doesn’t want to keep his walls up around Richie, physically or emotionally. As mad as it makes him to admit that Richie has a point, he agrees his wardrobe is a good, practical place to start opening up to the fullest.

Richie has been at a pitch meeting all day, which probably means it went well and he is bouncing script ideas off other writers. Eddie figures it is the perfect time to head to Target, grab a few new clothing items, and some ingredients for dinner.

---

A soft 80's ballad is drifting through the house when Richie opens the door. He’s high off creative energy and excited to tell Eddie about all of their ideas. The house smells vaguely Italian and his shoulders loosen at the warm atmosphere. Richie can't get over how lucky he is to share his life with someone, and that someone is actually Eddie.

He shuffles to the kitchen and stops dead in his tracks. Eddie is stood by the stove in a haze of steam as he stirs their dinner, which is not an uncommon sight. However, tonight is different because he is clothed in baggy sweatpants that grip his small waist and bunch around his ankles, paired only with a soft grey t-shirt. He looks like the physical embodiment of cuddling and Richie wants to sob.

He closes the space between them and wraps Eddie up from behind.

Eddie giggles, swaying slightly to the music in his arms, “Hi, hope you’re hungry I’m making chicken piccata with pasta.”

Richie responds by pulling the neck of his t-shirt to the side and kissing his neck and collar bone, nipping lightly. “I’m starving,” He says, voice low.

Eddie spins slowly in his grip and walks him away from the stove, back pressed into the island counter.

“If you wait just five minutes the food will be ready,” Eddie says casually, but his eyes tease something else.

“You look like you had a relaxing day,” Richie brings his thumbs up to rub at the fleece-like material.

“You like?” Eddie says twisting his hips around to give more of a view. “I thought I’d take your advice and get something less businessman-casual.”

“My Eds, taking my advice?” Richie acts shocked, “I have to text everyone! It’ll say: you’ll never guess who figured out what comfortable clothes are. Now I have this hot guy walking around in grey sweats and I can see the outline of his perfect di-“

“Hey!” Eddie swats his arm. “Sweatpants aren’t sexual, dumbass. You better not be texting them about my dick.”

“Don’t worry, I only tell Bev about that stuff…but she does probably tell Ben, and then he probably tells everyone else.” Richie gives a bright, apologetic smile and shrug. Eddie just stares at him exasperated.

“Fine, I won’t make them sexual, but I will need you on the couch and ready to cuddle for the rest of the night as soon as we finish eating.”

“Fine,” Eddie pecks his lips and turns around to dish up the food.

The Shorts

They’ve fallen into a wonderfully domestic routine. On weekdays they wake up, Eddie heads out for his morning run while Richie makes breakfast, then they both head off to work with a parting kiss. More times than not, Eddie will get home first in the evening and cook dinner.

Then on weekends, they spend every second together typically in bed or out exploring. It isn’t all easy, two 40-year-old men suddenly living very different lives. One still overcoming neuroses and emotional hang-ups, and the other accepting who he is in the public eye. But they grow together and learn to lean on those close to you.

Richie’s favorite part of growing with Eddie is seeing him come out of his shell. He is no longer just polite to everyone, but welcoming, laid back and easy to laugh. Richie knows his own life is better off by miles with Eddie in it. He’s learned how to communicate what he wants without always be the ‘yes’ man, and that if you stretch in the mornings you don’t have chronic back pain.

So yes, it has been months of growth, and bliss, and learning about the other. Now it’s nearing summer and they will have to turn the air conditioning on soon to ward off the California heat.

Richie is busy chopping onions and peppers for their omelets, intermittently sipping on his coffee, as he waits for Eddie to get back from his run. It's Friday morning and he’d had a slow start, not even getting out of bed until he heard the door shut behind Eddie. It had been a long week for both of them, but Eddie never wavers in his dedication to running. Richie is constantly impressed as he can barely open his eyes that early in the morning.

He hears the door slam shut behind him signaling Eddie’s return. Heavy breathing and snippets of a song come sweeping in from the hallway. Richie knows Eddie is stretching and still listening to his workout playlist. He’d helped Eddie make it, ensuring he was missing the motivation that comes only from early 2000’s rap.

He walks out to let Eddie know breakfast is almost ready, but his feet freeze in the archway. Eddie is wearing shorts, like short-shorts.

His mind flies back to childhood memories and awakenings connected with the shorts. The secret touches and quick wit he'd use as a way to diminish certain thoughts. These ones are different, maroon with black pipping along the edges. It is also different because Eddies thighs are muscular, tight from running and dewy with sweat as Eddie bends to touch his toes. The defined line of muscle runs up and up until it meets the soft curve of his butt. Richie hasn’t seen this much upper thigh since- well, last night when they were naked- but framed by the small piece of clothing is tempting in an entirely different way. They are slightly paler than the rest of his legs and Richie wants to bite them.

“Hey,” Eddie straightens up and extracts an earbud, “breakfast ready?” He smiles.

“Y-yeah,” Richie breathes out. Eddie becoming more comfortable in his own skin may be the best thing that happened to him and the thing that kills him.

Richie’s T-shirt

Richie is ecstatic during the car ride back to their house. He’d been gone on a short tour around a few select locations on the east coast. They both figured two weeks would be nothing, filled with texts and phone sex, they would get through it just fine. That was wrong - it was rough. Richie had always hated empty hotel rooms, but now that he could compare it to sharing a bed with Eddie they were unbearable.

Eddie wasn’t much better off. He had their dog, Atari, to cuddle and accompany him on walks, but he sensed the dog missed Richie just as much as he did. He found himself walking around the house wearing nothing but Richie’s t-shirts. It started as a way to comfort himself, but quickly devolved into horny thoughts or ideas of how Richie would joke about the dumb slogan printed on the front.

That’s how he found himself on Saturday afternoon, sitting on the couch as he waits for Richie. The fan blowing stagnant air around the living room like it’s waiting for things to liven-up too. He’s in an old Pink Floyd band tee. It’s faded black with an inch hole showing through the neck line. It is long enough to cover him to mid-thigh and one side hangs lower since the broad shoulders sit loosely on him.

He hears keys jingle behind the door and immediately gets up to meet Richie. Richie doesn’t hesitate to throw his bag down by the door and smile wide as he opens his arms for Eddie. Eddie jumps into them, pressing kisses across his face, airport germs be damned.

“Next time I’ll come with you- it’s not like I don’t have the vacation days saved up.”

“Please do, baby. I missed you so mu- is that my shirt?” Richie pulls back slightly to look across Eddie’s chest.

“Yeah, it’s comfy and still kinda smelled like you- mmph!” Eddie's last thought muffled as Richie crashes their lips together. He puts his hands on the smaller man’s waist and pushes him backwards until he is crowded against the wall. Richie seems to tower over him, even taller with shoes on while Eddie is stood with bare legs and feet.

Both of Richie’s hands spread across the sides of Eddie’s thighs and slide upwards, bringing the shirt with them. Each inch just reveals more skin and Richie feels his eyes go dark.

“You’re not wearing anything underneath this?” He asks, his voice going soft and dry.

“No, I’m not,” Eddie breaths, innocent eyes locking with Richie’s gaze.

Richie wastes no time and hoists him up. Eddie’s legs wrap around him tightly as they kiss, effortless and eager, on the short walk to their bedroom.

The (new) Suit

It is a deep navy blue, perfectly tailored. Eddie had run his hands over it a million times and loved the silky feeling under his calloused hands. Bev helped him pick it out, telling him blue would pair beautifully with his tan skin, and black would be better suited to Richie’s.

They are both adorned with matching baby pink boutonnieres. Richie’s tie came off sometime between the ceremony and the toasts.

The dance floor is filled with family and friends making fools of themselves. Clumsy limbs are illuminated by fairy lights strung high above their heads and the disco ball spinning from the DJ stand. Richie keeps twirling Eddie unaware of how dizzy he feels. Eddie finally pushes Stan in to be the victim of the next spin, laughing at his unamused look.

His cheeks burn from smiling at everyone around him. He’d gotten the love of his life, after all this time and all the struggle, they’d found each other.

The music changes to a slower tune and he drifts back over to Richie, taking his hand and starting to sway to the gentle rhythm. Richie grips his suit jacket and rests his head against Eddie’s. It is more like a hug than a dance, but they can’t care less, wrapped around each other in their own world.

“Have I told you that you look really amazing tonight?” Richie whispers.

“Yeah, Rich, you told me that like six times already.” Eddie smiles.

“I just need everyone to know how hot my husband is,” Richie rubs his hand over the smooth material covering Eddie’s back, “lookin' like a Men’s Warehouse model in this suit.”

“I wouldn’t go that far,” Eddie exhales and pauses for a moment, “Do you remember the night I showed up in my old work suit, all wet from the rain?”

“Of course.” Richie perks up at the memory.  

“I-I was so scared and excited. I was terrified of loving you but us not being able to fit into each other’s lives. I couldn’t lose you again.”

Richie squeezes him tighter, “Well, you’re in luck because I’m pretty sure we just signed some legally binding documents that make it impossible to lose me.” His voice sounds teasing and close to breaking at the same time.

“I’m just trying to say that it wasn’t much more than a year ago, but I feel so different now. I'm so much happier and comfortable because of you," Eddie closes his eyes and lets his head fall on Richie's shoulder, "I love you so much, I’m going to love you forever.”

“I love you too, Eds. I love you with my whole heart.”

[theayurvedablog]

An Idiot's Guide to Ayurveda: Night-time Routines

This post is part of a series based on my reading of Sahara Rose Ketabi's "Ayurveda (Idiot's Guide)". 

Around 6pm, when the second Kapha period begins for the day, it is time to slow down for sleep. Ketabi calls this "sleep foreplay", which essentially suggests that you must set the mood for sleep in order for it to occur and in order for you to reap the full benefits of it. 

Turn off the Tech

Turn off screens at least 1 hour before bed time, and read a book - essentially anything that doesn't require you "cuddling up with your smartphone" instead.

"Set the Scent"

Aromatherapy is a powerful way of soothing a worked up nervous system. Ketabi recommends a few drops of the following oils in a diffuser of some sort to bring about restfulness: 

Lavender

Chamomile

Rose

Frankincense

Neroli

Lights

Artificially scented candles should be avoided. Ketabi cites a study in this section of her book which states that the long term use of "paraffin candles" may cause cancer, allergies, and asthma. These candles often contain harmful chemicals too. Further, the soot that comes from scented candles only ends up creating inside air pollution Should you yearn for candles, then Ketabi recommends choosing all-natural soy candles that are fragranced with essential oils.

For the right mood-lighting, consider Pink Himalayan sea salt lights, which provide a pink glow that can put you to sleep. These lights are said to improve air quality, soothe allergies, boost mood and work as a sort of light therapy, which is especially helpful for those affected by seasonal affective disorder, writes Ketabi. 

Dry Brushing

After turning off the tech and setting the mood - light wise and scent wise - now's the time to dry brush the body. This is an ayurvedic practice that involves scraping off the dead skin cells just before showering. It is especially useful in stimulating the lymphatic system. Doing this for 5 minutes a day can help to keep the lymphatic system strong, and to get rid of the toxins that have already set up shop on and in the body.

To dry brush, follow the steps below:

Move the brush up the arms using firm yet gentle strokes. Brush all the angles of the arms in long strokes, and focus on the areas where you have rough/raised bumps.

Once you've done both arms, move up to the chest and the stomach. Use several long but lighter strokes that move towards the heart.

Stroke the back, and try and focus on the lower back, where we tend to have lots of dead skin cells.

Start doing several long strokes upwards on the feet. Dry brush all sides of the legs, and pay particular attention to those areas where you may have cellulite, as this practice can help to reduce it.

Ketabi recommends using a separate, softer and smaller brush to dry brush the face should you wish to.

To maintain cleanliness, wash the brush once a week in 1 cup warm water with 3 cups of tea tree oil or neem. To dry, lay the brush down on a towel.

Self-Oil Massage, or abhyanga

After dry brushing, which leaves the skin dry after exfoliation, it is recommended that you perform a self-oil massage in order to hydrate the skin. This can be either before the shower or after the shower. Drier skin types would likely benefit from doing this after the shower, since warm water dries the skin further.

Oil is better than creams and lotions because it is easier for the skin to absorb and contains no chemicals. "Ayurveda states you shouldn't put anything on your skin you wouldn't eat; would you eat your chemical-laden lotions?"

The sanskrit word for oil is sneha which also happens to mean love. Thus, when giving yourself an oil-massage, make it a practice of giving love to yourself. To achieve this, simply follow Ketabi's recommendations as below:

Warm up the oil by either: (a) filling the amount you require in a glass bottle, then submerging it in a pot of hot water on the strove; (b) hold the glass bottle under running water until it is warm (not recommended as this is a waste of water); (c) pour a tablespoon of oil in your pam and rub it for ˜30 seconds until heat has generated between your hands and warmed it up.

Create a small pool of the warm oil in your hands, then rub it into your arms. Pay attention to the back of your arms, elbows, and around your wrists.

After doing your arms, rub more oil into your hands and begin massaging your abdomen, using circular motions that go in a counter clockwise direction. This is the direction of your colon and so moving your hands in this way can help with digestion. Go up to the right side, across the abdomen, then down to the left. 

Bring the oil up to your chest in slow strokes that move in the direction of your heart. 

Add more oil to your hands, and then massage your back to release the tension stored there. 

Put yet more oil into your hands and massage your butt and down your legs.

Oil your feet and put socks on after to prevent the oil from escaping.

Ketabi suggests that different types of doshas require abhyanga in differing amounts, and will also require different types of oils throughout the process. For:

Vatas: 5 times a week or every day in cold weather; sesame oil, almond oil.

Pittas: 3 times a week; coconut oil, sunflower oil. Oil doesn't need to be heated for this dosha type.

Kaphas: 2 times a week; sesame, almond or olive oil. 

Nasal Cleaning

Most airborne diseases begin in the nasal passage, and the fact that you are constantly breathing in toxins from the air, from fragrances, from pollution, and so on, itself warrants your cleaning your nostrils occasionally. 

Neti

One way of cleaning the nose is to use neti pots (avoid plastic). 

Wash your pot and make sure its clean.

In a pan, put 1 or 2 cups of water to boil to disinfect. Allow the water to cool o room temperature to ensure you don't burn your nostrils. When warm, pour it into the pot.

Add 1/4 teaspoon sea salt per 1/2 cup warm water and stir well.

Stand over a sink, place the tip of the neti pot spout into your nostril, then tilt your head sideways without moving the head forward or backward. The water should enter one nostril and come out the other. Breathe through your mouth as you work. Use 1/2 of the water in one nostril.

Repeat the process with the remaining water in the other nostril. 

Neti is highly recommended for cold/flu/allergy season.

Nasya

Nasya involves using oil to lubricate the nasal passages, and is therefore recommended after completing a neti cleanse. Since salt water can dry out the nasal passage and result in the creation of more mucus to protect the membranes, nasya uses oil to avoid this. You can buy nasya oil - which is a combination of sesame oil and medicinal herbs - or you can simply use sesame oil.

You can practice nasya by simply squirting the oil up your nose whilst lying on your back. To do this, simply:

Lie down on your bed and tilt you head backwards off the edge to make sure that it is leaning back;

Release with a dropper 5-10 drops of room temperature nasya oil in each nostril

Inhale deeply and lie still so the oil can work its way into the nasal passages.

The other way of performing nasya is by simply putting the oil in your pinky and putting it into your nostril that way - it won't be as deep as the other way, but it's a start.

[milkweedman]

absolutely lol. (recipe below the cut)

tvarog (makes 2, as you can see): pour 1 gallon of whole milk (NOT ultra pasteurized) into a large pot and heat on medium low until it’s steaming. don’t let it boil. this can take a long long time, but keep an eye on it. once it’s steaming, add 2/3 cup of distilled white vinegar and stir for a moment. it should immediately start curdling. let sit for another five minutes (if it’s not curdled, add more vinegar). stir again. ladle half of it into a square of cheesecloth (i used four layers, but 8 is better) that’s sitting in a colander. add a few tablespoons of crushed sage and 2 teaspoons of salt (or more, to taste). toss the whey and switch out the cheesecloth for a fresh one. ladle in the rest of the cheese. reserve 3 cups of the whey before you add anything to this one (the flavors you add will seep into the whey, which we don’t want). then add about 2/3 of a cup of dried cranberries (or other dried fruit. roasted walnuts are also good) and 1 teaspoon of salt. tie both cheesecloths shut and hang somewhere they can safely drain overnight.

fillings: (note that the dough doesn't have a flavor, so you want the fillings to be slightly overspiced/oversalted/oversweetened to compensate)

sage tvarog with onion: saute 1/2 an onion in butter until cooked through (translucent). mix with the entirety of the sage tvarog.

cranberry and honey tvarog: mix 1/4 cup of honey and 1/2 teaspoon of vanilla extract with the entirety of the cranberry tvarog. if it’s really watery (which will depend on how much whey drained out of it overnight) add flour or powdered sugar until it’s the same consistency as the sage tvarog.

beef and fried potato: okay so truth be told i used vegetarian beef (made of soy) because i don’t eat meat. also don’t know how to cook it, so if you’re using real beef ..... cook it the way you usually cook beef, idk. either way, first cut up 4 medium potatoes into small pieces and boil until just done. while that’s cooking, saute the beef in some butter and a tablespoon of sage. drain the potatoes and add to the pan (along with more butter) and stir constantly, scraping the bottom of the pan every minute or two to stop it burning. cook on medium high until the potatoes are golden brown. add salt and pepper to taste.

vareniki dough (makes a LOT, feel free to half or quarter the recipe): in a large mixing bowl, combine 4 eggs with 1/4 cup sour cream and 1 teaspoon salt. stir until combined. add the 3 cups of reserved whey and 10 cups of AP flour. knead (for a very long time) until no longer sticky. it should be a little stiff and tacky, but shouldn’t stick to your fingers at all. you may want to make the dough in two batches if doing a full recipe, as it can be very hard to knead all at once, and also might not fit in a stand mixer, if you’re using one.

let it sit for about 10 minutes. then roll out pieces of the dough on a well-floured surface. you won’t be able to do all the dough at once, don’t bother trying. just take a cup or two of the dough at a time. roll out the dough until it’s between 1/4 and 1/8 of an inch thick. thicker dough will be a lot easier to handle, but won’t be as good to eat. cut out rounds with a cup or lid that’s about as big as your palm. spoon in between 1 and 2 tablespoons of filling (the amount you can fit will depend on the filling and the thickness of the dough). fold in half and press shut. set aside on a baking tray with wax paper on it (or aluminum foil, but it can stick to that sometimes) while you finish the rest.

once they’re all filled, bring a large pot to a boil and add a couple handfuls of vareniki at a time. stir constantly and gently to stop them from sticking to the bottom. while they’re cooking, heat up a pan on medium high with some butter. remove them as they float to the top and place them in the pan. you’ll need to move them around constantly for the first 10 seconds or so to ensure they don’t stick, but after that they can just cook by themselves. if you find they’re sticking anyway, let them dry for a minute or two after pulling them out of the water. cook until browned on both sides, and then remove. serve immediately.

for freezing: once the vareniki are assembled (but not cooked), lay them out on a pan so they’re not touching and put them in the freezer until frozen solid. then you can take them off the pan and put them in a bag in the freezer. keeps for at least a month, sometimes longer. cook them the same way you would fresh vareniki (they just need to boil a lot longer).

extremely long annoying shift at work. however. at least there's cheese

[midnightjamlady]

Persimmon jam

Autumn is coming to an end and that means it’ll be soon before we see the last of these juicy, jelly-like persimmons. I chanced upon a good deal at the wet market this morning as these persimmons from Spain were going at just $10 for 6. Of course, most that were available were fully ripe or very ripe, but that’s not a problem when you have jam on your mind.

Ingredients:

These aren’t the flat ones so they’re a little bigger. I used 4 very ripe persimmons, which yielded about 750g of fruit after cutting them up. White sugar was 150g, which works out to be 1:5 ratio of sugar to fruit, quite a bit lower than my usual 1:4 ratio but I know I can get away with this because these ripe fruits were so sweet already and persimmon is one fruit that contains quite a bit of pectin so I won’t have to rely too much on the sugar to get the jam to gel. I also used 1 lemon, halved and juiced. This recipe yielded about 550ml of jam.

Method: 

Peel the persimmons and cut them up finely. I don’t like to blend fruits for making jams as I’m not trying to do a puree and prefer to have the heat do the hard work later. The fruit breaks down differently that way, and that shows in the final texture too. But I’d suggest cutting these very finely, or you can also roughly minced them, if you wanted a finer texture later. It doesn’t seem to break down as fast as berries do so you do need to help it along a little with your knife. I like chunky, so I went with a coarser knife work.

Before starting, take a small plate and a teaspoon and put them in the freezer. Add fruit, sugar, lemon juice and lemon halves to your pot — I always use my Le Creuset French oven for jams. Melt the sugar on low heat then crank it up to high. Stir the pot constantly to prevent the jam from burning.

Once you hit boiling point, remove the lemon halves. You can squeeze out the excess sticky juice from the lemon  — that’s pectin by the way, crucial for gelling  — and add that to the pot.

As you stir, pay attention to see if you can see the bottom of the pot as you draw the spatula across the length of the pot. When you can, it’s time to start testing to see if the jam is set. Whenever you are ready, turn off the heat, spoon a teaspoon of the jam and stick it in the freezer to rapidly chill it. Take it out about 5 minutes later. Use your finger to nudge the jam — if you see like a thin film over the surface and the jam doesn’t transfer much to your finger, it’s ready. Another way is to use your finger to part the jam on the spoon, and if you get a clean separation that only very slowly comes back together, you’re ready too. If you don’t see either of this, go back to the pot, turn the heat back on and give it another 2-3 minutes. Keep testing. Whenever you test, remember to turn off the heat to ensure the jam doesn’t overcook while you are checking the set.

Once it’s ready, spoon the jam into jars while it’s hot, and fill the jars to the top. Add lids to the jars, and leave them to cool on the countertop. The jam will set and harden gradually as it cools. After about 5-8 hours, you can stick them in the fridge. Try and finish it within 3-4 weeks. It’ll actually keep quite a while if you store it properly since sugar is a type of preservative.

This is my first time trying persimmon jam and it is delicious. If you're curious, it's time to go out too and cherish the last of the autumnal bounty!

[collegewriting2]

Alyssa's French Macroons

Macaroons

When I went to Spain I tried Macaroons for the very first time and I fell in love with them. When I came back to America I gave them to my family to try and they fell in love with them too. We looked for bakeries near us that make them but there are none, the closest one is an hour away. So my sister and I decided that we are going to make macarons. First I had to find a recipe that I liked and I found on popsugar.

Here is the link https://www.popsugar.com/food/Basic-French-Macaron-Recipe-21651110

Ingredients:  French Macaron

2/3 cup almond meal or ground almonds

1 ½ cups powdered sugar

3 large egg whites, room temperature and preferably aged up to 3 days

5 tablespoons granulated sugar

1 teaspoon vanilla extract

Butter Cream Filling

7 tablespoons unsalted butter, softened

2 egg yolks

¼ cup granulated sugar

3 ½ tablespoons milk

1 teaspoon vanilla extract

 Recipe:

1.Preheat the oven to 280ºF, and position 2 racks in the lower section of the oven. Line 2 rimmed baking sheets with parchment paper. If you have time, draw 1-inch circles on the back of each sheet, spacing the circles at least ½-inch apart.

2.Sift the almond meal-powdered sugar mixture twice through a mesh sieve.

3.Place egg whites in the bowl of a stand mixer (or use a hand mixer), and begin to beat on medium-high. When the eggs are frothy, gradually add granulated sugar 1 tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the vanilla extract. Be careful to not overbeat the meringue (e.g., the meringue takes on a clumpy texture)

4.Add half of the sifted almond mixture, and gently fold it into the meringue using a flexible silicone spatula. Lift from the bottom, up around the sides, and toward the middle, being careful to not overagitate the meringue and lose too much air. Once the almond mixture is predominantly incorporated, add the second half and repeat the folding motion.

5.When the almond mixture is just incorporated, you will need to transform the batter into the appropriate texture. Using the flat of the spatula, “punch” down into the center of the batter, then scrape more batter from the sides to the center, and punch again. You will need to repeat this 10-15 times (or more, depending on your arm strength and the beginning texture of your batter) until the batter slowly and continuously drips back into the bowl when you scoop it up with the spatula. Think of the consistency of molten lava. For the best results, punch the batter a few times, check the consistency, then punch a few more times, etc. Do not make the batter too runny or the macarons won’t rise as they should, and you could end up with oil stains on the surface.

6.Pour batter into a pastry bag fitted with a 0.4-inch tip. In a pinch, you can also use a gallon-size Ziploc bag: just snip a teeny bit from one of the bottom corners. Twist and clip the top of the bag to avoid overflow. On your prepared baking sheets, pipe out 1-inch rounds in the circles you drew (remember to draw the circles on the back side of your parchment to avoid ink or pencil stains on your macarons!).

7.Holding the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the tops and helps form the “pied” or frilly foot on the bottoms of the macarons. Allow the piped macarons to dry, uncovered, for at least 15 minutes. The macarons should form a very thin, smooth crust where, if you tap it lightly with your finger, the batter will not stick to your finger. If after 15 minutes, the batter is still sticky, let it dry longer. This may take up to an hour on humid days.

8.Place both baking sheets in the oven and bake for 15-18 minutes. After the first 2 minutes, open the oven to allow any excess humidity to escape. Halfway through, swap oven racks and rotate the sheets for even baking. The macarons are done when they are baked all the way through and the shells are just hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Remove them from the oven, and cool on baking sheet placed on a wire rack.

9.When fully cooled, assemble the macarons with your choice of filling. The assembled macarons can be stored in an airtight container in the refrigerator for up to one week.

Butter cream filling

1.Cut butter into pieces, and mash with a spatula until the consistency resembles mayonnaise.

2.In a small bowl, whisk the egg yolks, then add the granulated sugar, and whisk until the mixture lightens to an off-white and you can no longer see the granules of sugar. Add the milk, and whisk to combine.

3.Pour the egg mixture into a small saucepan, and heat over low heat, whisking frequently to ensure that the mixture does not curdle or scorch. Cook until the mixture becomes thick and custardy, like pudding.

4.Pour the egg mixture back into its bowl, and whisk constantly until it returns to room temperature. Whisk in the butter in three batches, add the vanilla, and stir until smooth and all ingredients are fully combined. Pipe or spread onto one macaron half and sandwich between the other.

You will need almond meal, powdered sugar, 3 large egg whites, sugar, and vanilla extract to make the macaron. To make the filling you need 7 tablespoons of softened butter, 2 egg yolks, ¼ cup of granulated sugar, and 1 teaspoon of vanilla extract.

To start with you preheat the oven to 280ºF, you will need two trays. I recommend having the silicone trays made especially made for macaroons or using parchment paper. To actually start the process you will place the egg whites in a bowl and use a hand mixer and begin to beat it on medium-high.When the eggs are frothy, add the granulated sugar, 1 tablespoon at a time. Continue to beat it until you get glossy, stiff peaks. You will then add the vanilla extract, then you will add half of the almond meal mixture. Which is mixing the almond meal and powdered sugar, mi until they are not seperated.You will gently fold it. Folding it is lift from the bottom, up from the sides, toward the middle, once it is incorporated you will add in the other half and continue the process until it is all mixed together. I recommended folding the batter althoughter about 20 times to get the right consistency for the macarons to rise.  

(Collage image, Left to right, then bottom, Egg whites seperated, egg mixture being mixed, egg mixture being heated, folding the batter, icing being scooped out into pastry bag.)

You will now need to pour it into a pastry bag, this was difficult so i recommend getting a tall cup, putting the pastry bag into the cup, and folding the edges over the cup, then it won’t fall, and won’t make a mess.You don’t need to use a tip for this we didn’t,we just cut the tip off of the bag.You will then pipe out to your proffered size macaroons, we did 1 inch ones as that was the size on our silicone macaron sheet. Fill to the amount you want for each sheet. Then tap you tray on a solid surface, i recommend tapping about 10-15 times to make sure it is even. We didn’t tap enough. You then allow the macarons to dry for about 15 minutes, touch to check to see if it is dry, you should not have anything on your finger. Then put it in for 15-18 minutes. Do not undercook it, it will be soft on the underneath, or overcook it where it begins to brown. Then let it cool. We made the icing while it cooled. Cut the butter into pieces and put into mier and smush it until it looks like mustard. In a small bowl whisk the egg yolks, then add the granulated sugar and whisk into mixture until you can’t see the granulated sugar and is an off colored white. Add milk to mixture and whisk. Pour into small saucepan and heat over low heat, whisk frequently to ensure it doesn’t burn. Cook until it becomes thick and pudding like consistency , pour back into a bowl, whisk until it becomes room temperatures, whisk it into butter. We added it all together because we used a kitchenaid mixer and didn't’ need multiple times to mi.Stir until smooth. Put into a piping bag and pipe onto one side of macaroon, then put another one on it. Your macaron is done. Over all I feel it was an okay attempt. My sister and I likes the macaroon but didn’t not like the filling, so next time we make macaroon we are going to using a different filling. It was not sweet enough for us.

[ketohc]

Keto Pizza – Is it Right For You?

Keto Pizza – Is it Right for You?

Are you working up on being a Keto-dieter and struggling to make it to the end result? That’s a regular story these days. It’s so alluring to see normal people eat whatever they can reach their hands on and feel pitiful about the plate you are holding. The variety that comes with a no-dieting plan, is just too good to let go, even if it’s for the sake of weight loss or anything.

  Nothing is worth sacrificing if it cannot fetch you your dream. The dream of losing weight or staying fit is about living with great health habits, because you don’t want to welcome diseases later in life.

The question is, for how long?

Life is not about sacrificing all the time, with no enjoyment or satisfaction. Killing your taste buds and forcing yourself to eat only from the given/recommended list of food items, is like restricting your life to an uncontrollable level.

How?

Just look at the amount of carbohydrates you need to chuck-off your list of food.

  Look at the change in your eating habits you have embraced, though it was difficult;

Look at the resisting power you need to value so much;

Look at what you need to put in there to make a perfect balance of everything required for fats in your body;

  All that you put in there for a Keto-friendly diet, is not very appealing with every meal. It can be demotivating and disheartening at the same time.

The boredom takes a toll when you run out of choices and then start visualizing a beautiful buffet service with scrumptious, unhealthy servings. It becomes even more difficult when your food starts looking dull and everyday seems a drag. It’s like living a day looking at the food being served to others, on the opposite tables. It’s not easy, we know.

What do You Need for a Keto-Diet?

Determination to begin with! And then of course, a list with nutrition value for each and every little thing you are planning to consume.

  Apart from that, making sure that you have a very healthy diet with low-carb and high-fat, comes with the plan.

Also, if you are new to Keto-diet, it’s important to know everything you can before you step into this program. Check with health experts in your city or town, to know if you are fit enough to take up keto-dieting, or you need to skip the idea.

  Reason being, certain health condition won’t allow your body to take in more fat while cutting off carbs. Fats isn’t healthy by any means, but though Keto-diet uses fat to burn fat in the body, the initial days of intake might be risky for you.

  Checking with a professional and understanding your body need, is a must.

Already on a Keto-Diet?

If it’s been a while since you started the Keto-diet and haven’t quite found out ways of making your food interesting, you’re in the right place, right now!

Harboring yourself from carb-rich food and letting in only fatty ones, can doom your interest in a diet plan like that. The major reason to this disappointment is, cutting on your regular food like bread, rice, fruits, potatoes, cereals and more. After about a month or so, the same food type might look dull and monotonous.

Where you used to eat sandwiches, mashed potatoes as sides and cereals for breakfast, the limited option can slow down your enthusiasm. So, what can you add more to your list?

You can actually add pizza! There, we gave out the good news!

Though eating pizza is a big No-No to all Keto-dieters, there are certain ways of making a pizza that can be considered in the keto-menu. Being one of the highly consumed foods in the west and many other countries, pizza cannot be overlooked forever. Even if it is during keto-dieting, one deserves to eat pizza occasionally, but the healthy way.

Wondering what is a Keto-pizza?

Below we’ll share the difference between a normal pizza and keto-pizza, elaborating the details of each.

Normal Pizza Vs Keto-Pizza

The crust of a normal pizza contains yeast, sugar and dough flour that is high in gluten, and is certainly not a low-carb friendly ingredient. Even if you plan to run for hours, it might still become difficult to get back to ketosis after eating one of those.

  While we are trying to cut down on the carb, eating a normal pizza is never ever going to help the diet-plan. So, avoiding it is the only choice left for you.

  On the other hand, a keto-pizza has ways of allowing you devour the taste of it, and at the same time, making sure you aren’t being anti-keto on your diet. The healthy way to go about it, is either trying to make a keto-pizza at home or finding out a place that makes one.

  All that you need crucially for a keto-pizza is a Gluten-free dough or a keto-friendly crust.

  You might be wondering how a pizza with a gluten-free crust can make it taste better, especially thinking of the soggy and sloppy base it creates. Well, there is no way we can compete with the taste of an unhealthy fare because most of the tasty food is meant to be unhealthy; full of carbs, sweetness or oil/fat.

But here’s the deal – A gluten-free dough can be made using almond and coconut flour. You can skip using butter while kneading the dough. Now you can imagine what it might taste like, with a different flavor base for your pizza, and that too, a solid and neat one! Also, this one keeps you full for quite some time even after consumption, helping you avoid excess eating later.

Is Thin Crust Pizza Keto?

Though a healthy pizza crust might sound great to you right now, but if you are expecting a base that looks like a normal pizza, you might be disappointed.

To explain further, a thin crust is much safe to opt for when compared to a thick crust pizza. Although a normal thin crust will give you only slightly less carb, it is still a safe bet because the glycemic index is lower, which helps avoid sudden spike in blood-sugar.

However, the above-mentioned gluten-free dough for a thin crust is quite a treat; considering other risks you might have to check on, for a keto-friendly option. Go rummaging in your refrigerator for healthy options you have stored for your keto-diet and throw over your pizza to make one amazing creation!

Can You Meet Keto Macros with Low-Carb Pizza?

Low-carb, more-fat in the diet isn’t too complicated to list out. We need to ensure that our diet is not being compromised, solely based on low-carb.

We have a lot in this article to share on how to make a keto-friendly pizza and a variety of recipes that will guide you through making a delicious plate. However, for now here are few things you can add in your pizza to make it more-fat and less carb.

For a Healthy Vegetarian Pizza:

Add low carb vegetables as toppings, like – broccoli, zucchini, asparagus, bell peppers or mushrooms even

You can use herbs for the spread-sauce, like – thyme, oregano, basil, garlic, black pepper etc.

For More Fat:

Meat is one thing you can always count on. Adding bacon or pepperoni over your pizza will give you a high fat benefit

While you are preparing your spread-sauce, you can add oil to it (not too much though)

Cheese looks and tastes great over pizza and you don’t even have to negotiate on that. Choose a high-fat cheese to grate over your creation, like - cream cheese or cheddar

For More Protein:

Goat cheese or parmesan cheese have good protein in them. You can use them too

If you are a non-vegetarian food, you can add more meat to the pizza

Storing Your Pizza for Later

If you are a busy person and can barely take out time to make yourself a good plate every day, here is what you can do. Whenever you have time, prepare your crust and store it!

  Yes, storing this amazing thin-crust base is possible and you can use them even after 2-3 days. Take it out of the refrigerator and reheat it and top it with your choice of toppings. No hassles!

  Just make a couple of more and store them if you want to eat them daily. These are healthy, so you needn’t worry like you’d do for the normal pizza. Isn’t that great?

Well, here is another great tip for you. Once you have them ready and stored, you can use them for pizza as well as different kinds of wraps. Unlike the thick crust base, this one is easy to wrap or fold.

  What else would you want? Make a pizza, a Veg wrap or a Taco; anything you can make is possible with your home-made pizza base.

How to Make a Keto Pizza?

Now that we have talked so much about a Keto-pizza; what can go in there, what to avoid and things like that, you would want to know more about the making. It’s like a dream come true for people who are dying to savor the lost taste, but in such a healthy manner.

  So, we’ve disregarded the grain part, and chose almond flour and coconut flour over it. Few healthy tricks from here and there, will make it so much of a better pizza than you were imagining. For example: Using herbs available, low-carb veggies, high-fat cheese and meat; whatever in variety comes handy, chop and throw over your pizza.

  Just be mindful of the moderate quantity you are supposed to adhere to, rest everything else is covered!

  There are different ways of cooking your crust – using your oven, microwave or a pan. We’ll let you know how to do both.

1. Oven Pizza

Ingredients

For The Crust

1 and half cup of whole milk mozzarella cheese

2 tbsp. of full-fat organic cheese cream

2 Eggs (large)

1/3 cup of coconut flour

For the toppings:

¼ cup of sugar-free sauce, made of tomatoes, garlic, onion and herbs

½ cup whole milk mozzarella cheese

Desired slices of uncured pepperoni

Method

Crust Making:

Preheat the oven to 425°F and meanwhile use parchment paper to line with your baking sheet

Mix the mozzarella cheese and cream cheese in a bowl and heat them, occasionally stirring them for a better mixing

Gradually add the flour and the eggs into the cheese mix, while constantly mixing with a fork to avoid lumps. Then, knead for about 2 minutes using your hands, to form a soft dough

Spread the dough over the baking sheet with your hands, gently forming a round shape for the base

To make sure there are no bubbles, puncture the dough in short distance using a fork

Bake it for about 10 minutes

Final Product

Take the crust and spread your home-made sugar-free sauce evenly

Add the remaining cheese over the sauce

Then place the pepperoni, covering all over

Put the pizza back in the oven till the edges of the pizza and toppings turn golden brown in color 

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2. Microwave Pizza

Ingredients

For The Crust

1/3 cup of whole milk mozzarella cheese

1/8 part of garlic powder (optional)

Yolk of an egg (large)

1/3 cup of almond flour

Salt to taste (nominal)

For The Toppings

1 and half cup of sugar-free sauce, made of tomatoes, garlic, onion and herbs

¼ cup whole milk mozzarella cheese

Desired slices of uncured pepperoni

¼ tsp. Italian seasoning or similar (as per your choice)

Method

Crust making:

Preheat the Microwave in Oven setting (for baking) to 425°F

Use the top position oven rack for the baking

Meanwhile, mix the mozzarella cheese, cream cheese, along with garlic powder in a bowl and heat them, occasionally stirring them for a better mixing

You’ll need to knead the dough using your hands for a minute and then add the egg yolk to it while still kneading. Once it is well-knead, form a ball out of the dough and then flatten it in a round shape, over a baking-sheet lined with parchment paper (to avoid sticking). Since this one might get a little hard to flatten easily with your hands alone, you can also take help of a rolling pin, and heat it for few seconds (not more than 8-10 seconds)

Once flattened well, poke the dough with a fork in closer distance to avoid bubbles from forming

Place it in the pre-heated microwave, over the top rack and bake it till the crust is golden brown in colour (about 8-10 minutes)

Final Product

Once done, take the crust out and flip it upside down.

Spread the home-made sugar-free sauce all around the crust and add the cheese over it

Place the pepperoni as you like and sprinkle the left-over cheese

Put it back in the microwave, still in oven mode and bake it for another 3-4 minutes

When the cheese starts to melt, take it out and sprinkle the Italian seasoning over the pizza

The good thing about these kinds of pizza is that it serves your purpose by giving you a nice tongue-treat, along with a healthy nutrition value, required.

With each serving, this pizza will provide you with 38-40g fat and 7-8g carbohydrates, exactly what you are looking for!

A Pan Pizza for Your Keto-Diet

When we say ‘Pizza’, it’s either just out of baking from those huge wood-fire ovens, or the conventional ones available in the bakers. It’s so unusual cooking a pizza on a pan!

  Isn’t that going on in your head right now?

  Pan pizzas are quite convenient and easy to make. For people who don’t have ample of time to spend on cooking, a 5 minutes’ plan might sound a great deal after all. Being able to devour such tasty and healthy stuff, while spending little time and effort, is a bonus to be honest.

  Pan pizzas are quite close to the traditional pizza taste. You might not even realize what you’ve eaten, while you happily chomp off your share of keto-friendly pizza. Moreover, there are some tips and tricks to make them crusty too (check out in the end)!

Pan Baked Pizza

Ingredients

For The Crust

2 tbsp. of Parmesan cheese

1 tbsp. of Psyllium husk (powdered)

2 Eggs (large)

½ tbsp. of Italian seasoning

Salt to taste (nominal)

2 tbsp. Oil for frying

For the toppings:

3 tbsp. of sugar-free sauce, made of tomatoes, garlic, onion and herbs

42g of Mozzarella cheese

1 tbsp. Basil (finely chopped)

Method

Crust making:

Mix the psyllium husk, cheese, Italian seasoning and salt in a blender

Add eggs to the mixture, while still blending. Keeping this on for at least 30 seconds to create a nice consistency for the pan spread

Heat the pan over medium-high and add frying oil over it

Take a small ladle and pour the mixture over the pan and use the back of your ladle to gently spread it into a round shape

As the edge of the crust start looking a bit brown, flip it upside down and cook for another 30-40 seconds

Once done, take it off the pan and place it on a flat plate. Let the temperature come down

Spread your home-made sugar-free sauce over the crust and garnish it with chopped basil over it

(Tip – If you like your crust a little harder and not semi-soft, you can take it off the pan once done and broil it in the over for few more seconds)

With each serving, this pizza will provide you with 35-40g fat and 3-4g carbohydrates. Isn’t that amazing?

Advertisement - Measure Your Ketones With One Breath!

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Best Way to Eat

We all know deep down, that Keto can be a tough plan to carry on for a long time. Running short of variation in food, getting tempted while sitting with friends or family who eat everything else than healthy and coming across channels on TV that showcase amazing food joints and restaurants, are common challenges Keto-dieters face while on the track.

  However, an air of relief is felt when you have options that resemble the good-looking foods and can compensate the hunger for a yearned taste. These amazing recipes and other more, that people have shared are so much help for dieters who are trying hard to make their journey successful.

  Making a healthy keto-pizza is not just limited to gluten-free flour like almond and coconut, but cauliflower pizzas too are a great pick from among the healthy keto-friendly options. Having said that, there is always a check required to make sure you are not over doing it.

How?

Eating in moderate quantities (that we keep repeating) is essential. You cannot go overboard with your portions and console yourself saying, I’m eating healthy anyway. No, eating healthy also includes eating in correct portions.

  Be mindful of all that is on your plate and always, always refer your nutrition value chart. It’s a decision you made when you chose a difficult plan for weight-loss and staying fit. Stick around to that and make the most of what you have, without regretting later.

References

https://www.kidneyinternational-online.org/article/S0085-2538(15)57836-8/abstract

https://europepmc.org/abstract/med/9265974   https://annals.org/aim/fullarticle/717451

http://pediatrics.aappublications.org/content/102/6/1358.short

https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1528-1157.1992.tb01770.x

https://onlinelibrary.wiley.com/doi/full/10.1002/ana.20062

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[fresh-soul-blog1]

I Really Do My Own Personal Brazilian Waxes—Here 's How

I really don't remember becoming alert to it (aside from thinking that I should merely enjoy the last few days with my children as opposed to, and I was slowly bleeding to death upset my mom by informing her in what was going on), but a couple of years before, I morphed into a woman. Since that time, I've attempted to manage everything I'd gathered that a Person must be doing—contouring and showing, eating chopped salads, never quitting on learning how-to French braid, getting bikini the Fact that finally I willn't be doing those activities because some part of feminism explained not to , right? Well standard issue that ties us all together as females may be the proven fact that we've vaginas, and even women that are absolutely au naturel should, to your certain degree, groom. Waxing is the suitable choice for those Needing less hair (more on this after my PSA opener), however the experience of getting a polish is probably the most unpleasant predicament many women will willingly subject themselves to. Most don't realize that they can consider these issues this notion could be the reasons why God put me here. Looking back, I suppose I deserved to get that boiling wax dripped onto my crotch, which in turn started of waxing salons completely my deterrence. It was karma for having Applied a number of different mail addresses to obtain the “$25 Brazilian' present distinctive to first-time consumers at-one of the five distinct waxing salon restaurants in the Let’s jump right in with a tip: never penny pinch in regards for your pubic hair. Here, although that relates to several cases that are distinct we’ll be talking about Brazilian waxes and just why I really do my own. I started in being as naked that you can around age 19 dabbling. During the time, bodysuits that are bodysuits—just would be worn by me. I believed sheer fabric's two layers were opaque And so office-appropriate. I wore each item independently of another, if a outfit included a. My short underwear had longer inseams than most of my Pants. I worked retail around that time at an American Clothing, and we were directed a package of loosely crocheted bikinis with no textures. While my colleagues considered Seriously considered and this a trouble sending them back to the factory, I Would never witnessed something more excellent. When I create this, I’m carrying it. For my lifestyle that is specific , then, Brazilians are simply just far more convenient than other styles of hair removal. You're able to rely on around three entire weeks of smoothness that is total Prior to the week focused on enabling your pubes mature back again to waxing size. Shaving isn’t an alternative. Perhaps my skin’s not too insensitive, and possibly my pores are My hair grows too quick to cut every unpleasant, although freakishly virile. Prickly, recently shorn nubs forcing their way-out of my delicate top-leg skin Results in only ingrowns and irritation, and also to run a razor over that is barely likely to make things worse. Plus, maybe you have attempted to cut all of your Pubic hair? That must be scary to your vagina; it possibly is like the small brother in that arena slasher from Edward Scissorhands when Johnny goes full-on Video to the kid’s experience. When it comes to 'being hairy' alternative, I’ve no issue with hair, I recently choose the complete Brazilian's emotion. For those who've never experienced this, imagine going commando in a summer attire. OK, now multiply that emotion. It’s freeing! Your vagina is being prevented by hair from undoubtedly escaping and discovering this Planet that is great. And your jeans will suit better, I claim. Planning to get yourself a Brazilian, though, genuinely and entirely sucks. To do this, you need to quickly become qualified at the craft of eating your pride—Brazilian waxes are more Embarrassing than any kind of doctor’s consultation. You’re in an area full of blue fluorescent lighting, bare from your stomach down, the body contorted into the Frog- together with your ankles up by see your face, or legged spread, along with a there’s female you merely achieved, yielding a stick covered in warm wax, examining all, your…cavities while requiring small talk. It’s degrading, even though I’ve had a fantastic aesthetician (I’ve found that the higher the price, the less 2nd-degree burns). Plus, I always Felt as an overgrown baby, like I was getting improved. Laying there blank, on the papered table—sometimes they even chuck baby powder you when you’re completed. So weird. To not get preachy below, but humiliation should not have to be an issue when it comes to grooming. I think it is more womanly and potent to DIY many beauty points. Dita Von Teese are hardly dissimilar by doing so. But while she’s sporting a silk fringe kimono, creating Drinks her hair orange-black , I’m in a poly -mixture running grey sweatshirt, splayed on to the floor in front of my makeup mirror removing globs of wax from between my legs. (I mentioned “similar.”) I’ve been carrying this out for a long time today and certainly will offer myself a complete Brazilian with less discomfort as well as a better end-result than if I’d gone to a club. The first, and many essential stage is… Buy the appropriate feel. I’ve attempted afew, and have finally identified a polish that works so correctly, I will never try out another for so long as I-live: GiGi Brazilian Body Hard Wax. It is available in two treatments, one for one and stove use to-use using a wax warmer, which can be sold separately. Buy some, although you’re at it applicator/popsicle sticks (I prefer the huge, slanted kind) and discover your tweezers. Ensure nobody is home. I’d rather have a drunk mug shot launched online for your earth to determine than possess a single heart walk-in on me waxing my vagina. As you’ll find, It’s an experience—a vacation that is emotional, between the nerve endings inside your crotch you, and nobody else. Temperature the wax. At-one stage in school I'd neither a stove nor a wax hotter, therefore I heated the metal pot in a short box of water. This is a Idea that is terrible. I would recommend purchasing a feel warmer, as it’ll preserve the wax constantly hot as you function, and that I think it is to be less messy. Make sure that your hair is the size that is proper. Shoot for around inch of growth. Too-short, along with the feel won’t be capable of grab the hair enough to pull out it at the root. Too Long, and you’ll maintain significant levels of pain as you have tiny-to- unruly hairs the feel and no control over which complicated grabs onto when you apply. If the hair Is longer having an electric trimmer, lean it shorter than a ¼ inch. I love the Schick Hydro Silk TrimStyle Razor. It has a blade on one end as well as a battery-powered Trimmer of CatDog that is like around the other—it's sort. Pre-clean. Often with GiGi’s Pre, or with soap in the bath, drying extensively -Hon Pre-Epilation Solution. It’s mostly alcohol, so it’ll And never have to rinse escape away. It helps the feel truly hold the strings of hair. Mix and test. You should be achieving this continuously as you operate. The wax hotter is better for keeping a consistent, safe temperature. Take an applicator Stay and stir the pot, scrape off excess wax and apply on the within of one's arm to test—you’ll know if it’s too warm. Smear the polish on your own hair. Workin sections—I focus on the legs and work back and in. (if the makeup reflection on the floor, That’s begins to return in practical. That is so unusual talking about this on the net!) For your hard feel, apply as thick while you would peanut butter over a piece of bread. Each smear should be about an Inch up to three inches long—and generally inside the hair growth's direction and wide. Let the wax remain to harden a little for approximately 30 seconds; you should not be unable to know A touching sound whenever you hit on your fingernail against it. That’s what’s great about this wax—it’s ostensibly hard-plastic, and when it’s on, there’s only one solution to obtain it Down... Split. Take the segment off inside the other way of the hair growth—do your very best to try to hold the skin under the area taut while you take away to lower the pain. It will be unbearable, that I can guarantee. I do believe it was Carl Jung who explained, “There is no visiting awareness without discomfort,” which means this is a transformative experience for certain. Also, remind yourself the polish should come off no different way—it’s not going to melt off under warm-water in the event you adjust the mind. There’s spray, or no numbing cream, or OTC pill that may dull the sensation, either, so don’t spend your cash. But hey, when you’re all done, this will only heighten your sense of accomplishment. One of the most challenging regions, I find, would be the most sensitive—so, those who have the best during sex. The least affects. Repeat measures 7 and 8 for as long as you'll be able to endure it. Remember, the back affects the least , so it’s all downhill when you de-fuzz across the labia. Tweeze any stray Locks. Yep, that part sucks, also. Remove wax residue. Whenever you finish, You’ll probably still have little bits of wax stuck inside your cracks. GiGi’s Feel Off Wax Removal lotion over a cottonball will take Treatment of the. I take advantage of the in- by exfoliating the waxed areas, shower mittens to stop ingrown hairs. And that I wear large -cut leotards, also-tight trousers, and stand on glass-floored observation units around possible on the subsequent three weeks to help make the terrible experience useful. Since, although copious levels of physical discomfort are A factor waxes are suitable up there with adjusting the oil in my own automobile and my fees as points I am totally pleased to accomplish for myself.

[vegancookbooks0]

Vegan Cream of Mushroom Soup

You will not miss the dairy in this luscious vegan cream of mushroom soup! Made with savory herbs, cremini mushrooms and white wine in a silky coconut milk base, this soup is pure comfort in a bowl.

As a kid who hated meat from an early age, cream of mushroom soup was always my jam.

As an adult, I’m still a big fan of creamy mushroom soups. This vegan mushroom barley soup and this mushroom wild rice soup are two of my favorites. But I’ve yet to recreate that classic cream of mushroom soup I loved so much growing up. Until today!

Coconut-Milk Soup

Coconut milk is my favorite ingredient for making creamy vegan soups these days. Yes, I still love cashews, but coconut milk has the advantage of being ready to go. No soaking or blending required!

But does it make the soup taste like coconut? Nope! At least not as far as I can tell. The savory seasonings disguise the coconut flavor pretty well, so all you’re left with is silky smooth soup that you’d never know was dairy-free.

How to Prep and Cook Mushrooms

The first step to making amazing mushroom soup is properly prepping and cooking your mushrooms. This makes such a big difference! Part of me is convinced that all the mushroom haters in the world just never had mushrooms done right. So listen up!

First, let’s talk cleaning. Don’t immerse your mushrooms in water, and if you can help it, skip rinsing them. Mushrooms are super porous, so they’ll suck up water like crazy. This means when you cook them they’ll get soggy instead of tender and browned, which is what we want. Instead, wipe your mushrooms down with a damp cloth.

When it comes to saut��ing mushrooms, there are a few things to keep in mind.

Don’t crowd your mushrooms. You want them in an even layer in your cooking vessel. This often means cooking your mushrooms in batches.

Use plenty of fat. Mushrooms suck up oil when they cook. If you don’t use enough of it your pan will dry out and they can burn.

Leave them be. Don’t stir them around like you might with an onion. In order for mushrooms to brown, they need to sit still in the pan for a few minutes.

How to Make Vegan Cream of Mushroom Soup

Start by cooking up those mushrooms. You’ll need a large nonstick cooking surface. If the pot you’re planning on cooking your soup in has this, feel free to use it for the mushrooms. I’m using a cast iron skillet because it’s got a bit more cooking surface than my Dutch oven.

Heat up some olive oil in your cooking vessel and add the mushrooms in an even layer. You’ll probably need to cook the mushrooms in batches in order to avoid crowding the pan.

Once the mushrooms are done cooking heat up a bit more oil in a large pot. Add an onion and cook it for about 5 minutes, just until it softens up a bit. Now add some garlic and let it cook for a minute or so.

Next, add some white wine. Heat it up, bring it to a boil, and let it simmer until almost all of the liquid has dried up.

Now start sprinkling in some flour. Add just a bit at a time and stir it in to coat the onions. Once you’ve got the onions evenly coated with flour, start whisking in broth, a bit at a time.

When all of the broth has been added you can add your coconut milk, thyme, and mushrooms.

Bring the mixture to a boil and let it simmer for about 15 minutes. The mushrooms should be very tender and the broth should have thickened up a bit during this time.

Finally, ladle about half of the soup into a food processor or blender and blend it up until smooth and creamy.

Grab a spoon!

Vegan Cream of Mushroom Soup Tips & FAQ

Does this soup taste like coconut? Not to me, and not to my husband. You might be able to detect some coconut if you’re very sensitive to the taste.

Can I substitute another type of non-dairy milk? You could probably get away with any unsweetened and unflavored variety of non-dairy milk, although the soup won’t be quite as rich and creamy as with coconut milk.

Is there a substitute for the wine? You can simply leave it out and skip step 10 of recipe if you prefer.

If you do use the wine, check with Barnivore to ensure the brand you buy is vegan.

Can this soup be made gluten-free? I haven’t tried making a gluten-free version, but my best advice for those seeking to try would be to use cornstarch instead of flour. Simply whisk a few tablespoons into a small cup of ice-cold water. After blending the soup (step 16), return it to the pot, place it back over heat, and bring it back to a simmer. Slowly whisk in the cornstarch mixture. Be sure to add just a bit at a time as the thickening effect can take a minute. Continue adding it until the soup is as thick as you’d like it.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Vegan Cream of Mushroom Soup

You will not miss the dairy in this luscious vegan cream of mushroom soup! Made with savory herbs, cremini mushrooms and white wine in a silky coconut milk base, this soup is pure comfort in a bowl.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Calories 527 kcal

Author Alissa Saenz

Ingredients

5 tablespoons olive oil, divided

24 ounces fresh cremini mushrooms, cleaned and sliced

1 medium onion, diced

3 garlic cloves, minced

1/2 cup dry white wine

3 tablespoons all-purpose flour

3 cups vegetable broth

1 (14 ounce) can full fat coconut milk

1 teaspoon dried thyme

Salt and pepper to taste

Instructions

Coat the bottom of a large nonstick skillet with 2 tablespoons of olive oil.

Give the oil a minute to heat up, and then add some of the mushrooms to the skillet. Add only as many as you can fit without crowding, arranging them in an even layer.

Let the mushrooms cook for about 5 minutes, flip them, and cook them for about 5 minutes more, until tender and browned on both sides.

Remove the mushrooms from the skillet and transfer them to a plate.

Cook the remaining mushrooms in batches in the same manner, adding oil to the skillet as needed between batches, using up to 4 tablespoons total.

Coat the bottom of a large pot with the remaining tablespoon of oil and place it over medium heat.

Give the oil a minute to heat up, then add the onion.

Sweat the onion for about 5 minutes, until it becomes soft and translucent.

Add the garlic and continue cooking and stirring for about 1 minute, until very fragrant.

Stir in the wine, raise the heat, and bring it to a boil. Lower the heat and allow the wine to simmer until most of the liquid has cooked off, about 5 minutes.

Begin adding the flour, a bit at a time. Stir the flour in between each addition to form a paste that coats the onions and garlic. Cook everything for about a minute, stirring constantly.

Begin whisking in the broth, a bit at a time, until all of the broth has been added and the flour is blended in.

Stir in the coconut milk, thyme, and mushrooms.

Raise the heat and bring the liquid to a boil. Lower the heat and allow the soup to simmer for about 15 minutes, until the liquid thickens up a bit.

Remove the pot from the heat.

Transfer about half of the soup to a food processor or blender and blend it until smooth. Return it to the pot.

Reheat the soup if needed, then season it with salt and pepper to taste.

Ladle into bowls and serve.

Nutrition Facts

Vegan Cream of Mushroom Soup

Amount Per Serving (1.5 cups)

Calories 527 Calories from Fat 395

% Daily Value*

Fat 43.9g68%

Saturated Fat 25g125%

Sodium 602mg25%

Potassium 1280mg37%

Carbohydrates 22.3g7%

Fiber 4.2g17%

Sugar 8.4g9%

Protein 11.4g23%

Calcium 6mg1%

Iron 20mg111%

* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

from http://easyveganrecipes.info/vegan-cream-of-mushroom-soup/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-cream-of-mushroom-soup from http://easyveganbreakfasts.blogspot.com/2020/05/vegan-cream-of-mushroom-soup.html

[easyveganbreakfasts]

Vegan Cream of Mushroom Soup

You will not miss the dairy in this luscious vegan cream of mushroom soup! Made with savory herbs, cremini mushrooms and white wine in a silky coconut milk base, this soup is pure comfort in a bowl.

As a kid who hated meat from an early age, cream of mushroom soup was always my jam.

As an adult, I’m still a big fan of creamy mushroom soups. This vegan mushroom barley soup and this mushroom wild rice soup are two of my favorites. But I’ve yet to recreate that classic cream of mushroom soup I loved so much growing up. Until today!

Coconut-Milk Soup

Coconut milk is my favorite ingredient for making creamy vegan soups these days. Yes, I still love cashews, but coconut milk has the advantage of being ready to go. No soaking or blending required!

But does it make the soup taste like coconut? Nope! At least not as far as I can tell. The savory seasonings disguise the coconut flavor pretty well, so all you’re left with is silky smooth soup that you’d never know was dairy-free.

How to Prep and Cook Mushrooms

The first step to making amazing mushroom soup is properly prepping and cooking your mushrooms. This makes such a big difference! Part of me is convinced that all the mushroom haters in the world just never had mushrooms done right. So listen up!

First, let’s talk cleaning. Don’t immerse your mushrooms in water, and if you can help it, skip rinsing them. Mushrooms are super porous, so they’ll suck up water like crazy. This means when you cook them they’ll get soggy instead of tender and browned, which is what we want. Instead, wipe your mushrooms down with a damp cloth.

When it comes to sautéing mushrooms, there are a few things to keep in mind.

Don’t crowd your mushrooms. You want them in an even layer in your cooking vessel. This often means cooking your mushrooms in batches.

Use plenty of fat. Mushrooms suck up oil when they cook. If you don’t use enough of it your pan will dry out and they can burn.

Leave them be. Don’t stir them around like you might with an onion. In order for mushrooms to brown, they need to sit still in the pan for a few minutes.

How to Make Vegan Cream of Mushroom Soup

Start by cooking up those mushrooms. You’ll need a large nonstick cooking surface. If the pot you’re planning on cooking your soup in has this, feel free to use it for the mushrooms. I’m using a cast iron skillet because it’s got a bit more cooking surface than my Dutch oven.

Heat up some olive oil in your cooking vessel and add the mushrooms in an even layer. You’ll probably need to cook the mushrooms in batches in order to avoid crowding the pan.

Once the mushrooms are done cooking heat up a bit more oil in a large pot. Add an onion and cook it for about 5 minutes, just until it softens up a bit. Now add some garlic and let it cook for a minute or so.

Next, add some white wine. Heat it up, bring it to a boil, and let it simmer until almost all of the liquid has dried up.

Now start sprinkling in some flour. Add just a bit at a time and stir it in to coat the onions. Once you’ve got the onions evenly coated with flour, start whisking in broth, a bit at a time.

When all of the broth has been added you can add your coconut milk, thyme, and mushrooms.

Bring the mixture to a boil and let it simmer for about 15 minutes. The mushrooms should be very tender and the broth should have thickened up a bit during this time.

Finally, ladle about half of the soup into a food processor or blender and blend it up until smooth and creamy.

Grab a spoon!

Vegan Cream of Mushroom Soup Tips & FAQ

Does this soup taste like coconut? Not to me, and not to my husband. You might be able to detect some coconut if you’re very sensitive to the taste.

Can I substitute another type of non-dairy milk? You could probably get away with any unsweetened and unflavored variety of non-dairy milk, although the soup won’t be quite as rich and creamy as with coconut milk.

Is there a substitute for the wine? You can simply leave it out and skip step 10 of recipe if you prefer.

If you do use the wine, check with Barnivore to ensure the brand you buy is vegan.

Can this soup be made gluten-free? I haven’t tried making a gluten-free version, but my best advice for those seeking to try would be to use cornstarch instead of flour. Simply whisk a few tablespoons into a small cup of ice-cold water. After blending the soup (step 16), return it to the pot, place it back over heat, and bring it back to a simmer. Slowly whisk in the cornstarch mixture. Be sure to add just a bit at a time as the thickening effect can take a minute. Continue adding it until the soup is as thick as you’d like it.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Vegan Cream of Mushroom Soup

You will not miss the dairy in this luscious vegan cream of mushroom soup! Made with savory herbs, cremini mushrooms and white wine in a silky coconut milk base, this soup is pure comfort in a bowl.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Calories 527 kcal

Author Alissa Saenz

Ingredients

5 tablespoons olive oil, divided

24 ounces fresh cremini mushrooms, cleaned and sliced

1 medium onion, diced

3 garlic cloves, minced

1/2 cup dry white wine

3 tablespoons all-purpose flour

3 cups vegetable broth

1 (14 ounce) can full fat coconut milk

1 teaspoon dried thyme

Salt and pepper to taste

Instructions

Coat the bottom of a large nonstick skillet with 2 tablespoons of olive oil.

Give the oil a minute to heat up, and then add some of the mushrooms to the skillet. Add only as many as you can fit without crowding, arranging them in an even layer.

Let the mushrooms cook for about 5 minutes, flip them, and cook them for about 5 minutes more, until tender and browned on both sides.

Remove the mushrooms from the skillet and transfer them to a plate.

Cook the remaining mushrooms in batches in the same manner, adding oil to the skillet as needed between batches, using up to 4 tablespoons total.

Coat the bottom of a large pot with the remaining tablespoon of oil and place it over medium heat.

Give the oil a minute to heat up, then add the onion.

Sweat the onion for about 5 minutes, until it becomes soft and translucent.

Add the garlic and continue cooking and stirring for about 1 minute, until very fragrant.

Stir in the wine, raise the heat, and bring it to a boil. Lower the heat and allow the wine to simmer until most of the liquid has cooked off, about 5 minutes.

Begin adding the flour, a bit at a time. Stir the flour in between each addition to form a paste that coats the onions and garlic. Cook everything for about a minute, stirring constantly.

Begin whisking in the broth, a bit at a time, until all of the broth has been added and the flour is blended in.

Stir in the coconut milk, thyme, and mushrooms.

Raise the heat and bring the liquid to a boil. Lower the heat and allow the soup to simmer for about 15 minutes, until the liquid thickens up a bit.

Remove the pot from the heat.

Transfer about half of the soup to a food processor or blender and blend it until smooth. Return it to the pot.

Reheat the soup if needed, then season it with salt and pepper to taste.

Ladle into bowls and serve.

Nutrition Facts

Vegan Cream of Mushroom Soup

Amount Per Serving (1.5 cups)

Calories 527 Calories from Fat 395

% Daily Value*

Fat 43.9g68%

Saturated Fat 25g125%

Sodium 602mg25%

Potassium 1280mg37%

Carbohydrates 22.3g7%

Fiber 4.2g17%

Sugar 8.4g9%

Protein 11.4g23%

Calcium 6mg1%

Iron 20mg111%

* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!

from http://easyveganrecipes.info/vegan-cream-of-mushroom-soup/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-cream-of-mushroom-soup

[causesquishyandwet-blog]

Cook Like A Pro In No Time

Learning how to cook healthy, delicious meals is easier than you might think, and can be quite relaxing and rewarding. A kitchen filled with with aroma and fresh ingredients is a great mood enhancer for most people. It might be a bit difficult for you to find some good tips to use when cooking, however. Here are some great tips that will support you in learning to cook excellent meals. If you are baking crusts for a pie or tart, you will probably need to bake them for a while longer than you thought. It will help if you achieve a darker, more delicious golden caramel color, rather than stopping when the crust is still pale. This color means that the sugar has caramelized within the pie crust and will have a crunchy and sweet flavor. If burgers get stuck to the grill, it will be difficult to flip them without mangling them in the process. Brushing vegetable oil on the grill will help keep your food from sticking. Cook your veggies in chicken broth! Try cooking your veggies in chicken broth. It adds a nice flavor, and the veggies will not stick to the pan. Chicken broth can be found at almost all local grocery stores at a very cheap price. If you wish to eat more protein, try one of the many varieties of beans or tofu available. You can find these ingredients easily and incorporate them to many different recipes. Try frying tofu and adding seasoning to replace meat. Likewise, beans cooked with herbs can also be a flavorful dish. Leave the bone in your roast if you are pressed for time. It will cook faster because the bone will evenly distribute the heat inside your roaster. After the roast is cooked, just slice around the bone to serve. Replace your spices twice a year. The flavors of spices fade just a few months after opening the container. If you find yourself buying a spice that you aren't going to finish, split it and give half away to a friend. When unpacking your groceries, place any unripened fruits in perforated bags. As a fruit becomes ripe, it puts off ethylene gasses. Putting them in a perforated bag will allow circulation of the air and keep the gas retained, thus allowing the fruit to keep it's delicious taste. When preparing a salsa that won't be used immediately, rinse any raw onions you are using in cold water and dry them well. Onions from the store have gas that smells like sulfur. This can end up ruining your batch of salsa. You can remove this gas by rinsing and drying the onions when they are raw. Trussing is the method of using string to bind the wings and legs of the turkey. Doing so helps the bird to cook more evenly. In an un-trussed turkey, the legs and wings can get overdone and the tips can burn by the time the body is fully cooked. Always use fresh seasonings and herbs whenever you cook something simple. For more complex recipes, it is fine to use a variety of dried herbs such as basil, rosemary or oregano. However, herbs that are fresh are superior and provide a more flavorful, stronger taste overall. An excellent method of ensuring you constantly have fresh herbs handy is to have your own herb garden. Give new ways to prepare oysters a shot. Oysters do not have to be eaten raw with a little lemon juice, there are many other ways you can make them. Place halved oysters, still in their shells, onto a broiler pan, then cover them with a dollop of cream. Try putting a little Parmesan cheese and pepper on them until they are bubbling. You can also saute the oysters. Lightly coat the oysters in seasoned flour, and then fry them in melted butter for two minutes, or until they are a light golden brown. Try baking the oysters within their shells. Put them in a baking dish, add fresh breadcrumbs and a small dab of butter on each oyster, then bake four or five minutes at 425 degrees. Once the butter begins to bubble, enjoy them hot alongside some crusty bread. Consider adding cooling racks that stack t your baking supplies. If you bake large batches, the cooling baked goods often take up every spare inch of space in your kitchen. Therefore, stackable cooling racks allow you to capitalize on your limited counter space. making use of the vertical cooling space allows your counters to stay clear for your other work. A great way to boost the flavor of dishes from stews to potatoes is to use beef or poultry stock instead of water. Alternatively, you can stir in bouillon cubes with the water. Each of these suggestions provides the proper amount of moisture for your food while still giving it a bit of extra flavor.

Fried rice can be an excellent way to use up some of the leftovers in your fridge. Leftover rice works best for fried rice, but you can use fresh if you make it with slightly less liquid than the package calls for. Try cooking the veggies and meat in some oil, the add your rice and put some soy sauce, ginger, garlic, and spices in. Do some of your prep work the day before to avoid being too busy to enjoy yourself or causing stress. Put together a lasagna that you can refrigerate or freeze, or chop some vegetables for stir frying, and you shave precious time off of a stressful day and still put a tasty warm meal on the table for your family. If you have odors from the food that you are cooking with, stuck on your hands, use stainless steal and rub them for about one minute, and then wash with soap. You can use your stainless steel sink or a spoon to quickly remove the odor from your hands. As this article has discussed, cooking is revered by many as an excellent and enjoyable hobby. However, some people don't know where to start, in terms of picking the right recipes or using the proper techniques. Follow this article's advice and you will be on your way to cooking great food.

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Cooking Advice You Cannot Find Anywhere Else

The process of becoming a chef is something that lots of people want to do, but it can be very tiring. The thing with cooking is that progress can be charted in baby steps, and if you follow the advice below, you will be convinced that you have what it takes to be the next top chef. If you would like to start cooking more food on your own, take a trip to a local library or bookstore where you can find many cookbooks with recipes you can enjoy making at home. Try some recipes and be patient as you develop your skills. It is extremely important to prepare your ingredients before you begin cooking your meal for a group. Make sure you have all the ingredients ready. Get everything set to cook the next day. Determine if you have you got the right utensils, etc. This can seriously reduce stress and anxiety levels. There is a way to save this sauce, and you will be able to utilize it right away. Combine a tablespoon of starch with two tablespoons of water. Continually stir the sauce while adding corn starch slowly. To prevent the sauce from getting overly thick, pour the corn starch and water mixture into the sauce very slowly and be sure that you are stirring it constantly. Apples are a popular ingredient for cooking during the cool autumn and winter months. However, if they are not stored correctly, apples can spoil very quickly. Apples keep best when they are stored in a cool location where there is plenty of air circulation. Watch them, because it will only take one rotten apple to ruin the others. These seasonings work equally well on other foods. Sprinkle the seasoning on top of roasted pumpkin seeds and make a tasty snack, or sprinkle it on scrambled eggs. Everyone will wonder what you're doing to make things taste so delicious! If you have little time to cook each day, you can partially prepare certain foods to break up the cooking process into several steps. Look through any recipes you make before you begin and prep accordingly, this can save you time before you cook letting you concentrate on your task when the time comes. Much of the preparation can be done the day before it is needed. This can make it even easier to cook complicated dishes and make them more enjoyable. Mushrooms will absorb the water like a sponge. To avoid this problem, use a damp cloth to wipe the mushroom clean.

If you make sauce, freeze it into ice cubs to use later on. This makes it easier for you to make a quick meal which you can reheat at a later time. No worries, because the sauce is still quite edible after being frozen in ice cube trays.

Spices should be replaced every six months. When spices sit around for too long, they tend to lose flavor. If you purchase a specific spice, knowing that you probably won't use it all, split it with someone.

Store unripened fruits in a plastic container that has holes in it. As fruits ripen, ethylene gas is released. By using the plastic bag with small holes, you are circulating the air in the bag which allows the fruit the retain its taste.

It is essential to remain organized when cooking, so that you do not burn food or make other blunders. Just like with anything you do, the more organized you are, the more productive you will be. Get organized to cut back on unnecessary food waste.

If you want your dishes to be more flavorful, try preparing your own stock. Make a lot at once, so that you can divide it into batches and store it in the freezer. By doing this, you'll always have great tasting homemade stock when you desire to create soups or other types of dishes. Creating your own stock can reduce preservatives in the concoction that you cook.

Having the prep work done a day in advance will make the cooking process less stressful. Make sure you have every ingredient you need, and measure out spices or herbs. Cut veggies as necessary. When you are ready to start cooking, all you have to do is combine the ingredients and cook them.

If you make salsa with raw onions and you will not be eating it within 20 minutes of preparation, you should rinse the onion pieces first, then blot them dry completely. A sulferous gas is contained in fresh onions. After about twenty minutes, the gas can have an effect on the taste of your salsa. By rinsing and drying your raw onions, the gas is released.

When planning to barbecue, don't forget the lead time necessary to get the grill hot when you are ready to use it. You should try to have everything ready 30 minutes prior to your cook time. You should keep the coals at a medium heat and covered with ashes. This is the optimal temperature for grilling.

There are two good ways to warm tortillas. One way is place the tortilla on a rack in a 350-degree preheated oven. Let it cook until the tortilla is at the level of crispiness you prefer. Alternatively, eating tortillas directly on the top of your gas stove makes them delicious while leaving gorgeous grill marks. These are some ways to prepare a delicious tortilla.

Take the temperature of cooking meats with a thermometer. There is a recommended minimum temperature for every type of meat; this ensures that meat is cooked well enough to be safe to eat. If the meat is not properly cooked, bacteria that exists on meat will not be eliminated, and you can get very sick as a result.

No matter who you are cooking for, being able to cook well is a valuable tool. Sharing meals is a common tradition among cultures across the globe. If you use the above tips, you will become an awesome cook and everyone will ask you to cook for the next big family event.

[gelasssoek]

Old fashioned kettle corn. Starting today you can pick up all of our kettle corn flavors daily. Check out their wonderful lineup on produce and meat, some of the best prices you'll find! Take a trip back in time to the county fair with a bowl of this kettle corn, your family may never want plain popcorn again!

Whether you are the first customer of the day, or the last. This old-fashioned kettle corn recipe made with salt and sugar sounds simple, but it's addictive. It makes a great snack for a party.

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, old fashioned kettle corn. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Old fashioned kettle corn is one of the most favored of recent trending meals in the world. It's simple, it is quick, it tastes yummy. It is appreciated by millions daily. Old fashioned kettle corn is something which I've loved my whole life. They are nice and they look fantastic.

Starting today you can pick up all of our kettle corn flavors daily. Check out their wonderful lineup on produce and meat, some of the best prices you'll find! Take a trip back in time to the county fair with a bowl of this kettle corn, your family may never want plain popcorn again!

To get started with this particular recipe, we must first prepare a few ingredients. You can cook old fashioned kettle corn using 4 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Old fashioned kettle corn:

{Prepare 1/2 cup of corn kernels.

{Make ready 1/4 cup of granulated sugar.

{Prepare 1/4 cup of cooking oil.

{Take dash of salt.

Try the best homemade kettle corn recipe you can make right in your own kitchen! The perfect blend of sweet & salty popcorn! Make crisp, delicious bacon in your microwave! old-fashioned kettle corn, and cheesy popcorn too! Includes Expand your recipe repertoire and experience the diversity and convenience of electric skillet.

Steps to make Old fashioned kettle corn:

Place the oil in the bottom of a large pot along with 3 corn kernels. On a medium flame. When the 3 kernels pop the temp is just right..

Add in the unpopped popcorn kernels and sugar. Give it a quick stir and put the lid back on..

.

Over a medium heat start popping the popcorn, constantly shaking the pot to ensure that the popcorn kernels and oil do not burn..

Once the popping has slowed down remove the pot from the heat and pour into a large bowl..

Sprinkle a touch of salt..

Everyone knows popcorn's a good diet snack—but homemade kettle corn? This recipe will work with any type of popcorn, but air-popped has the fewest calories. Make your own kettle corn at home! This popcorn is sweet and addictive and won't last long. We give our sellers a limited amount of calendar days to ship old fashioned kettle corn out.

So that's going to wrap this up for this exceptional food old fashioned kettle corn recipe. Thanks so much for your time. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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Cooking Could Not Be An Easier When Using These Tips

Without food, humans could never survive for long. But, is survival all you really want out of your meals? However, what's better than eating a delicious new food is to cook a delicious new food. Read these tips to find how to improve your cooking skills. Don't throw away that runny sauce, as there is an easy fix available. Put a small amount of corn starch in a bowl and mix thoroughly with two tablespoons of water to add to your sauce. Then, stir the resulting solution with the sauce to thicken it. To keep from over-thickening the sauce, stir it constantly and add the starch mixture gradually. Slicing meat into thin even strips is easier when the meat is partially frozen. Certain dishes require thin strips of beef, chicken or pork. It's easier to slice meat that has been partially frozen because the fibers don't tear and stretch, so you can make clean cuts. Then don't forget to let the meat strips completely thaw, so it will cook evenly. Sharp knives are essential in any kitchen. Dull knives are not only difficult to cut things with, but they are also very dangerous to use. You could easily cut yourself if you are trying to cut something up with a dull knife. Certain types of cooking such as boiling, can strip vegetables of their valuable nutrients. You can keep all those healthy nutrients by using a quick method of cooking like steaming or by eating the vegetables raw. Before frying raw potatoes, allow them to soak for half an hour in a bowl of cold water; this will result in crispier fries. The soaking process will reinforce the vegetable fibers, and they will be better able to withstand heat when you fry them. Complete as much of the preparatory work as possible for your meals ahead of time to speed up the process of cooking. Complete as many steps in advance as you can without risking spoilage. Do the prep work the day before. This makes preparing even more complex recipes fun and fast.

If you want to make chicken stock, you might as well make a lot of it. When you prepare stock, make a large amount, so it can be frozen for later use. You can use your homemade chicken stock for soups, casseroles and stews. Allow the stock to cool before freezing it in durable, Ziploc bags. If you are serious about losing weight and getting healthy, you need to cut back on cooking oils. These products contain a lot of unnecessary fat. Replace them with a nonstick cooking spray and you won't notice the difference. When you plan on using wooden skewers for cooking, soak them in water for 30 minutes prior to cooking. This helps them avoid burning when you cook. To ensure that the food doesn't fall off the skewer, use two skewers for each item. When purchasing the ingredients to make a recipe, take the time to read the nutritional information on the food packaging. Ordinary cooking staples can contain polysyllabic artificial ingredients that are bad for you. Over-consumption of sugars and salts can cause you health issues so be aware of them in your ingredients. To prepare a pumpkin for baking, you should first prop up the pumpkin so that it is upright. Next, use a large knife to bisect it evenly. Place the two halves on baking sheets. Sprinkle a little water on to your baking sheets, then you can bake your pumpkins for an hour in a 350 degree oven. Do not use a random amount of cooking oil. If you measure the amount of cooking oil you use instead of just dumping some into a pan, you are far less likely to overdo it. By doing this, you can keep a close eye on the amount of oil you use in cooking. When you purchase garlic for cooking, find the freshest head possible. Fresh garlic has a sweeter taste. Check the freshness of garlic cloves by inspecting the skin. If it is bruised, soft, or shriveled, it is not fresh. It is a good idea to store unripened fruits in perforated plastic bags. As they ripen, they will create ethylene gas. In the perforated plastic bag, the ethylene gas will stay trapped, allowing the fruit to ripen deliciously. Homemade stock can add flavor to many dishes. Make a large batch, and then store it in your freezer. Then when you make a soup or other dish that calls for stock, you always have some right at your fingertips. Preparing your own stock in advance will reduce your need to use cheap over-salted options instead. A tip to keeping your salsa tasting fresh is to rinse the onions in cold water after dicing, then use a paper towel to blot them dry before adding them to the other ingredients. Onions that are fresh have a great deal of sulfurous gas. Salsa will not taste good with the aura of sulfur. Rinsing the onions in cold water will get rid of the gas. Good quality knives are an excellent investment for your kitchen. In addition to the practical benefits, you will also improve your safety when cutting foods with sharp utensils. Dull knives cause more cuts and accidents than sharp ones. You can properly heat up tortillas in a couple of ways. Preheat the oven to 350 and place your tortilla in the oven until it is crisp. If you have a stove with gas burners, you can tweak your tortillas by crisping them quickly right over the flame. Any of these methods will reward you with tastier, fresher tortillas. Don't try out a new recipe on important guests or a special occasion. Whether it may be a boss, new in-laws or a love interest, you want to make a good impression with them by the way you cook. Impress them by cooking a meal you already know you can prepare well. Learning to cook can be as much fun as eating. Use this tips as part of your cooking regimen, adding your own touch to them if you would like. You will become a better cook, and this will get noticed by friends and family alike.

[easyveganbreakfasts]

Vegan Cream of Mushroom Soup

You will not miss the dairy in this luscious vegan cream of mushroom soup! Made with savory herbs, cremini mushrooms and white wine in a silky coconut milk base, this soup is pure comfort in a bowl.

As a kid who hated meat from an early age, cream of mushroom soup was always my jam.

As an adult, I’m still a big fan of creamy mushroom soups. This vegan mushroom barley soup and this mushroom wild rice soup are two of my favorites. But I’ve yet to recreate that classic cream of mushroom soup I loved so much growing up. Until today!

Coconut-Milk Soup

Coconut milk is my favorite ingredient for making creamy vegan soups these days. Yes, I still love cashews, but coconut milk has the advantage of being ready to go. No soaking or blending required!

But does it make the soup taste like coconut? Nope! At least not as far as I can tell. The savory seasonings disguise the coconut flavor pretty well, so all you’re left with is silky smooth soup that you’d never know was dairy-free.

How to Prep and Cook Mushrooms

The first step to making amazing mushroom soup is properly prepping and cooking your mushrooms. This makes such a big difference! Part of me is convinced that all the mushroom haters in the world just never had mushrooms done right. So listen up!

First, let’s talk cleaning. Don’t immerse your mushrooms in water, and if you can help it, skip rinsing them. Mushrooms are super porous, so they’ll suck up water like crazy. This means when you cook them they’ll get soggy instead of tender and browned, which is what we want. Instead, wipe your mushrooms down with a damp cloth.

When it comes to sautéing mushrooms, there are a few things to keep in mind.

Don’t crowd your mushrooms. You want them in an even layer in your cooking vessel. This often means cooking your mushrooms in batches.

Use plenty of fat. Mushrooms suck up oil when they cook. If you don’t use enough of it your pan will dry out and they can burn.

Leave them be. Don’t stir them around like you might with an onion. In order for mushrooms to brown, they need to sit still in the pan for a few minutes.

How to Make Vegan Cream of Mushroom Soup

Start by cooking up those mushrooms. You’ll need a large nonstick cooking surface. If the pot you’re planning on cooking your soup in has this, feel free to use it for the mushrooms. I’m using a cast iron skillet because it’s got a bit more cooking surface than my Dutch oven.

Heat up some olive oil in your cooking vessel and add the mushrooms in an even layer. You’ll probably need to cook the mushrooms in batches in order to avoid crowding the pan.

Once the mushrooms are done cooking heat up a bit more oil in a large pot. Add an onion and cook it for about 5 minutes, just until it softens up a bit. Now add some garlic and let it cook for a minute or so.

Next, add some white wine. Heat it up, bring it to a boil, and let it simmer until almost all of the liquid has dried up.

Now start sprinkling in some flour. Add just a bit at a time and stir it in to coat the onions. Once you’ve got the onions evenly coated with flour, start whisking in broth, a bit at a time.

When all of the broth has been added you can add your coconut milk, thyme, and mushrooms.

Bring the mixture to a boil and let it simmer for about 15 minutes. The mushrooms should be very tender and the broth should have thickened up a bit during this time.

Finally, ladle about half of the soup into a food processor or blender and blend it up until smooth and creamy.

Grab a spoon!

Vegan Cream of Mushroom Soup Tips & FAQ

Does this soup taste like coconut? Not to me, and not to my husband. You might be able to detect some coconut if you’re very sensitive to the taste.

Can I substitute another type of non-dairy milk? You could probably get away with any unsweetened and unflavored variety of non-dairy milk, although the soup won’t be quite as rich and creamy as with coconut milk.

Is there a substitute for the wine? You can simply leave it out and skip step 10 of recipe if you prefer.

If you do use the wine, check with Barnivore to ensure the brand you buy is vegan.

Can this soup be made gluten-free? I haven’t tried making a gluten-free version, but my best advice for those seeking to try would be to use cornstarch instead of flour. Simply whisk a few tablespoons into a small cup of ice-cold water. After blending the soup (step 16), return it to the pot, place it back over heat, and bring it back to a simmer. Slowly whisk in the cornstarch mixture. Be sure to add just a bit at a time as the thickening effect can take a minute. Continue adding it until the soup is as thick as you’d like it.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Vegan Cream of Mushroom Soup

You will not miss the dairy in this luscious vegan cream of mushroom soup! Made with savory herbs, cremini mushrooms and white wine in a silky coconut milk base, this soup is pure comfort in a bowl.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Calories 527 kcal

Author Alissa Saenz

Ingredients

5 tablespoons olive oil, divided

24 ounces fresh cremini mushrooms, cleaned and sliced

1 medium onion, diced

3 garlic cloves, minced

1/2 cup dry white wine

3 tablespoons all-purpose flour

3 cups vegetable broth

1 (14 ounce) can full fat coconut milk

1 teaspoon dried thyme

Salt and pepper to taste

Instructions

Coat the bottom of a large nonstick skillet with 2 tablespoons of olive oil.

Give the oil a minute to heat up, and then add some of the mushrooms to the skillet. Add only as many as you can fit without crowding, arranging them in an even layer.

Let the mushrooms cook for about 5 minutes, flip them, and cook them for about 5 minutes more, until tender and browned on both sides.

Remove the mushrooms from the skillet and transfer them to a plate.

Cook the remaining mushrooms in batches in the same manner, adding oil to the skillet as needed between batches, using up to 4 tablespoons total.

Coat the bottom of a large pot with the remaining tablespoon of oil and place it over medium heat.

Give the oil a minute to heat up, then add the onion.

Sweat the onion for about 5 minutes, until it becomes soft and translucent.

Add the garlic and continue cooking and stirring for about 1 minute, until very fragrant.

Stir in the wine, raise the heat, and bring it to a boil. Lower the heat and allow the wine to simmer until most of the liquid has cooked off, about 5 minutes.

Begin adding the flour, a bit at a time. Stir the flour in between each addition to form a paste that coats the onions and garlic. Cook everything for about a minute, stirring constantly.

Begin whisking in the broth, a bit at a time, until all of the broth has been added and the flour is blended in.

Stir in the coconut milk, thyme, and mushrooms.

Raise the heat and bring the liquid to a boil. Lower the heat and allow the soup to simmer for about 15 minutes, until the liquid thickens up a bit.

Remove the pot from the heat.

Transfer about half of the soup to a food processor or blender and blend it until smooth. Return it to the pot.

Reheat the soup if needed, then season it with salt and pepper to taste.

Ladle into bowls and serve.

Nutrition Facts

Vegan Cream of Mushroom Soup

Amount Per Serving (1.5 cups)

Calories 527 Calories from Fat 395

% Daily Value*

Fat 43.9g68%

Saturated Fat 25g125%

Sodium 602mg25%

Potassium 1280mg37%

Carbohydrates 22.3g7%

Fiber 4.2g17%

Sugar 8.4g9%

Protein 11.4g23%

Calcium 6mg1%

Iron 20mg111%

* Percent Daily Values are based on a 2000 calorie diet.

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