#torta vegan

[veggiechannel]

L’autunno ci regala frutti deliziosi che ci permettono di realizzare delle torte naturalmente dolci e nutrienti. È il caso di pere e mele, carrube e castagne, ma anche di cachi ed uva. Oggi realizziamo insieme la torta vegan pere e carruba, una ricetta senza glutine e senza zucchero adatta per la colazione.

[morethansalad]

Vegan Torta Pasqualina (Spinach Pie with Ricotta)

[anyroads]

OK you know what, if we're gonna talk about Bake Off then fuck it, let's do this.

It used to be this wholesome, lovely show! We used to watch it for the bakers! And the learning! And the light banter and occasional bit of coy innuendo! What happened?

Channel 4 happened. When they bought the show they made a number of changes, most of them Not Good™️. Not just in the sense of them resulting in a lot of 😬 and 🫠 moments, but in the sense of how they changed the show's purpose, atmosphere, and brand.

Look, I know most people are just like, "whatever, it's just a baking show," and yeah, sure. But it's one of the UK's most successful TV exports, and where it once shifted the tone of reality competition to being wholesome and supportive of contestants, it's since moved towards creating tension at the contestants' cost. So aside from the fact that most people watching it signed up to watch a nice show, it has also shifted the goalposts of what that even means. And that, lovelies and gentlefolk, is some bullshit.

I decided to break my rant analysis into four main parts: theme weeks, the hosts, the judges, and the bakers. Let's get to it!

Theme Weeks:

If you watch Bake Off, you know the show's always had a specific theme for each week. The staples that come up in most seasons are:

cake

biscuit

bread

pudding/dessert

pastry

patisserie

Less common but consistent are things like caramel and chocolate week.

Then there are the fun episodes! When GBBO was on the BBC, this started out with things tea week, tarts, pies, tray bakes, basically little tangents still focused on emphasizing specific baking skills. In Series 6 (still on the BBC) they had their first nation-focused theme week with French week -- fairly innocuous given that a lot of patisserie is French, France and England share much more culture than either cares to admit [Norman Flag dot gif], and it was a nice change from watching Paul make the bakers do recipes that involved boiling things while talking about how wonderful boiled doughs are (are they, Paul? Are they?).

The show kept mixing it up with innocuous themes like advanced dough and alternative ingredients weeks, European cakes, Victorian week, batter week, and botanical week. And while it was frustrating to watch Paul Hollywood mispronounce things like the Hungarian Dobos Torta and lecture bakers on babka when he clearly knew nothing about it (or about Jewish baking in general, go off Past Me), the show's general attitude was that the judges had their own opinions, which were separate from the immutable facts around the chemistry of baking (more on this later) and shouldn't affect how bakers are judged.

After the show moved to Channel 4, the number of themed weeks increased and more of them focused on specific countries. In 6 seasons on the BBC, there were only two country-focused theme weeks, and in 5 seasons on Channel 4 there have been five. And while they've also had themes like vegan baking, roaring 20s, the 1980s, spice week, etc. the show has really started to go hard on exoticizing other cultures in outright disrespectful and racist ways. There's been Italian and Danish week, German, Japanese (it wasn't, it was East Asian week), and now Mexican week (which doesn't touch on interspersed Jewish bakes that didn't get a theme week, like versions of bagels and babka set as technical challenges that were borderline hate crimes and mansplained by a guy who has no idea how to make either and once wrote in a cookbook that challah was traditionally eaten during Passover). Each time the hosts played up the theme with racist bits and jokes that can be used as evidence in court if your case is "why should shows with scripted content have a professional writing staff."

Which touches on other issues the show has now...

The Hosts:

When GBBO was on the BBC, the show was hosted by ✨Mel Giedroyc✨ and ✨Sue Perkins✨. They encouraged the bakers! They'd hold stuff for them sometimes! They were interested in them! If a baker had a breakdown, they would start singing copyrighted material to render the footage unusable! When the show moved to Channel 4, they left, though I'm not unconvinced that Channel 4 offered them impossible to accept contracts to force them out so they could rebrand the show. They replaced them with Sandy Toksvig and Noel Fielding. Sandy was a lovely host in the vein of Mel and Sue, and she and Noel had a relatively sweet rapport, but she left a few seasons ago and was replaced by Matt Lucas.

Noel Fielding is mostly known for his quirky brand of comedy, a sort of British Zooey Deschanel who's goth from the neck up, an upperclass British gay divorcee from the neck down, and basically an early 60s Beatle re: trousers. Matt Lucas has almost definitely never watched a single episode of GBBO and his most redeeming quality is his thinly veiled contempt for Paul Hollywood.

The two treat the baking tent as their personal playground. Far from the supportive attitude of Mel and Sue, they tend to get in the bakers' way during the most stressful moments, especially when they try to do hilarious "comedy" bits (I can't not put that in quotes) like Noel's talking wooden spoon thing, or Matt talking over Noel to do time calls. During theme weeks like Japanese and Mexican week, they do culture-specific bits that are both racist ("just Juan joke" and "is Mexico a real place?") and unsurprising, given that both Matt and Noel did blackface on their respective sketch shows and absolutely could and should have known better because it was already the current fucking century.

All this to say, there's now a separation between the bakers and the hosts, as if they're on different shows. The hosts are doing their own thing and the bakers are doing GBBO. The show has gotten meaner to the bakers, and the hosts aren't there to support them anymore, they're just there to be comic relief. Because when you refocus your show on stressing the bakers the fuck out, you need a forced laugh I guess ¯\_(ツ)_/¯.

The Judges:

First of all, a sincere congratulations to Paul Hollywood who managed to squeeze I jUsT cAmE bAcK fRoM mExIcO aNd YeT sTiLL pRoNoUnCe PiCo De GaLLo As 'PiKa De KaLLa' and I aM aN eXpErT oN s'MoReS wHiCh aRe MaDe WiTh DiGeStiVe BiScUiTs AcCoRdiNg tO mE, aN eXpErT oN s'MoReS, just two in a giant pile of astoundingly wrong hot takes, into a short enough time span that they all aired within Liz Truss's term as Prime Minister. A true man of accomplishments.

In the interest of fairness, I need to preface this with a disclaimer that, due to the fact that I've been watching Bake Off for most of its run, I'm biased. Specifically, I can't stand Paul Hollywood's smarmy, classist, egomaniac ass because he's proven time and again he's more interested in looking smart than actually knowing what he's talking about. Since the show moved to Channel 4, they've changed the occasional handshake Paul would give bakers to the HoLlYwOoD hAnDsHaKe™️. It's gone from being an emphasis of someone's skill to a goal, a reward, and one that emphasizes the judges' place above the bakers.

The judges used to function as teachers, imparting their skills and insights to the bakers. When the show was on the BBC, the voiceover leading to a judging would focus on the bakers' work being finished, saying how it will now be evaluated based on their skill and how well they met the brief. The voiceovers now, on Channel 4, focus on the judging (literally saying something along the lines of, "the bakers will now be judged by Prue and Paul"). There is a clear distinction Channel 4's producers have made, to mark that the show is now about whether or not the judges approve, not whether the brief was understood and executed well. On the BBC, it was irrelevant whether the judges liked a particular flavor, as long as the bake was well-made. Now, the bakers are expected to know the judges tastes and cater to them, which is frankly bullshit. A judge doesn't have to like a flavor to know whether or not it was executed well, ie. is it carrying a bake and was it meant to etc.

The judges have been turned into a brand. Cynically, Channel 4 knows that by building them up and focusing the show more on them, they can exploit their image more for profit. In the process, they've become much more biased and their own biases have come out as well. Most recently in the flaming dumpster fire that was Mexican Week, Paul Hollywood tried to intimidate a baker by telling them he had just gotten back from Mexico (which must have been a fruitful learning trip if he couldn't even learn how to pronounce pico de gallo correctly). Where do I even start with this? Here's an amateur baker from England (the show specifically casts middle and lower middle class bakers for the most part??) who likely can't afford trips to Mexico, who lives in a country with incredibly limited access to Mexican cuisine, who is expected not only to understand the cooking and baking traditions of a completely different culture but to do so well enough to play with it and do something creative with it. On top of which, one of the judges is now using his privilege of traveling halfway around the world as some kind of leverage, as if this were a bar that any amateur British baker could clear.

Prue, meanwhile, has openly asserted her biases against cultural flavors and textures, prioritizing her own personal preferences over them, as if they were in any way relevant to the skills and knowledge necessary to execute the tasks she sets to the bakers. She has also been consistently elitist, criticizing bakers for choices they made that were clearly informed by their experiences within income brackets that are too low and foreign for Prue to comprehend. She once had a go at a baker on a Christmas special because his Christmas dinner themed bake didn't have a turkey, even though it was clear from the stories he shared of his own Christmases that his family likely couldn't afford one. "It's not really Christmas dinner without a turkey," Prue said into the camera angrily while sitting on a chair made of live orphans and telling the ghost of Christmas Future to come back when he had another museum gift shop necklace for her to round out her collection.

The show is no longer about which baker has the best skills. It's become about which mortal can appease the gods of Mount Olympus, ie. the judges.

The Bakers:

Remember when the show was about them? Channel 4 doesn't! Because this is a reality competition show, the bakers are chosen both based on their skills, as well as cast-ability. They're cast as characters, distinct from each other, from different areas, age groups, ethnicities. All of them are amateurs. All of them are middle or lower middle class. They've ranged from college students to supermarket cashiers to prison wardens to scientists.

Something I noticed when the show moved to Channel 4 is that the baker who goes home in the first week is always wildly behind the rest in skills. I have no proof of this other than my eyeballs and deductive reasoning skills, but I think that Channel 4 deliberately casts a ringer each season who they think will be an easy send-off in the first week, just to get the audience's feet wet.

Anyway, like I said, this show used to be about the bakers - about them building skills and learning, and having walked into the tent with a self-taught foundation and understanding of the processes and chemical reactions involved in baking. When the show was on the BBC, the end of each round had some (often brief) moments of tension - will they finish in time? Will they get their bakes on the plate before time is up? Did they forget to add sugar to their batter and only remember at the last minute? In the end, they usually managed to finish and we'd all breathe a sigh of relief and think, yeah! You go, Bakers Who I'm Rooting For!

Now, on Channel 4, the end of round drama has been stretched to be so much longer that they've composed extra music for it. The bakers often seem out of their depth, whether because the instructions for the technical challenge are too vague (bake a lemon meringue pie??? As if anyone in the UK under the age of 60 has had one in the last decade???), or because they were expected to bake something that required a more than a basic foundation they weren't told of. Often it seems like they just aren't given enough time, a tactic used by reality competition shows to manipulate contestants into giving the cameras more dramatic content. On top of all this, the hosts get in their way, instead of helping them plate their bakes. As has been pointed out before, when everyone fails the challenge, the real failure lies with whoever set it.

In conclusion:

The show no longer exists to teach the bakers - and the audience - skills or knowledge. It now manipulates contestants for dramatic effect and prioritizes showing conflict over wholesome content. Channel 4 sees the bakers as social media content they can churn out season after season, and don't care about them because in a few months there'll be a new batch to exploit. Meanwhile, the judges are also out of their depth, co-opting recipes from other cultures and butchering them horrendously, while the camera gives them nothing but status as they hold bakers to the expectation that they learn how to make things very much the wrong way. If you saw any of the tweets about Mexican or Japanese week, or read my post on how Paul Hollywood isn't allowed to go near babka ever again, you'll understand.

So what would fix all this? Scrap the current judges and the hosts altogether. Bring back Mel and Sue, and replace the judges with expert bakers who have a love of their craft and want to share it with others. The draw of GBBO used to be its warmth and comfort - if Channel 4 isn't going to start its own version of Master Chef For Bakers, then it needs to stop trying to find a balance of how it can insert that vibe into GBBO. It can't. That's not a thing. Stop trying.

[ifattinews]

Vegan attractions. " Tortina di grano Saraceno  Uva nera e Pere " By Silvy

Vegan attractions Rubrica di cucina vegana a cura di Silvana Salvatori Tortina di grano Saraceno  Uva nera e Pere Tortina alla frutta e senza  glutine, soffice, ideale da offrire a fine pasto. Un dolce con ingredienti che mettono in risalto tutta la Dieta Vegana, in più si può approfittare portando a tavola  dolce e frutta insieme. I dolci Vegani sono leggeri e salutari, non sono serviti in…

[turuin]

Disfatto, stanco, fisicamente inguardabile, mai fermo nell'ultima settimana e mezza, ma quando si livella bisogna festeggiare, costi quel che costi. E stavolta ho fregato Jojo sul tempo, ché voleva soffiarmele lui, come sempre; ritenta, chico, sarai più fortunato. E' stata una giornata ordinariamente incasinata, per vari motivi, e mi sembra d'aver fatto mille cose, ma almeno ho trovato questo momento per fermarmi e mangiare quella buonissima torta (vegan, tra l'altro, perché lo Zavlab è una garanzia e fa cose talmente tanto buone che il lattosio me lo risparmio volentieri). Ed è stato bello che molti di voi abbiano trovato un momento del loro tempo per farmi gli auguri: dear mutuals, state diventando una piccola famiglia per me. Vi s'apprezza moltissimo. E ora, vediamo cosa ha in serbo per me il mio quarantaquattresimo anno di vita.

[menefie]

So...

My homemade fried fish torta with vegan queso chips and guava strawberry coconut juice I mixed up was immaculate.

Just thanking me for that lol

Now I'm just wishing I had some sort of tropical fruit dulce

[formeryelpers]

El Charro Café, 7725 N. Oracle, Tucson, AZ 85704

Established in 1922, “El Charro Café of Tucson, Arizona is The Nation’s Oldest Mexican Restaurant in continuous operation by the same family.” We did not visit the original location on Court Avenue. El Charro specializes in Northern Mexican and Tucson-style Mexican dishes. Nation’s Restaurant News named it one of America’s 50 most iconic restaurants. They even have a location at Tucson International Airport.

The menu includes house specials, tacos, burgers, tortas, combination plates, burros, chimichangas, desserts, and a full bar. I think a burro is a burrito? Meat options: carne asada, mojo de ajo shrimp, quesabirria, chicken pastor, carnitas, calabacitas. They had vegan options too.

Carlotta’s chicken mole ($18.95): all-natural chicken on a bed of white rice with mole sauce, grilled vegetables, calabacitas, charro beans, and corn tortillas. I believe the chicken was chicken breast (boneless, skinless, sliced) covered in lots of dark mole sauce. The veggies were diced into small cubes with beans in a separate cup and rice under the chicken. The rice and beans were decent but pretty plain. I did not love the mole (too salty, spices not distinct). The chicken was tender though.

Plant-based jackfruit taquitos ($15.95) with avocado-corn salsa, pickled red onion, vegan queso, arroz blanco, frijoles charro. There was a lot piled on top of the taquitos. Mr. Froyo said that the taquitos were crispy but said there wasn’t much jackfruit. He said it was decent.

Portions were generous and service was attentive. They started us off with complimentary crispy thin tortilla chips and one salsa. My friend raved about their vegan tamales. They might be famous for tamales because they so ship them.

The location was spacious and included a large outdoor patio. I liked the décor – lots of character with Mexican flair: hanging pendant lights, colorful paintings, colorful walls, old family pictures, and even a colorful ceiling.

They ship their food nationwide with Goldbelly.

3 out of 5 stars

By Lolia S.

[lavenderlaverne]

🍔 - What kind of food does your muse usually eat? Do they have a favorite food, or favorite style of food? Do they have allergies? Are they vegan, vegetarian, etc.?

Sem querer seguir muito o esteriótipo de filha de Perséfone, mas provavelmente caindo de cabeça nele Lav é bastante fã de doces e sabores florais. A sua comida favorita é uma receita de torta que aprendeu a fazer enquanto fazia alguns experimentos com xaropes de flores comestíveis, e soa como a coisa mais pretensiosa do mundo: torta de limão-siciliano com xarope de lavanda e violetas. Ela tem um paladar de formiga, e tudo o que costuma cozinhar quando está e casa geralmente tem algum tipo de calda, e Laverne é geralmente a pessoa responsável pela cozinha, já que possui algumas alergias severas e tenta evitar a contaminação cruzada dos alimentos. Fora isso, ela come de tudo!

[veggiechannel]

Una semplice pasta brisé con farina di grano saraceno e un ripieno a base di verdure di stagione, prepariamo insieme le mini quiche vegane e senza glutine ai piselli.

[metromercados]

BUY ONLINE /// COMPRE EN LÍNEA

https://wa.me/c/50660268558

QUE RICO!!.. UNAS TORTAS 1/4 DE LIBRA VEGANAS #meatlessburgers #soy #cuartodelibra #soypatties #patties

#metromercados #emarket #onlinemarket #veggie #veggiemarket #veggieshop #vegan #veganmarket #veganshop #plantbased #meatless

[morethansalad]

Vegan Mexican Torta (Authentic Taste)

[miniatyrer]

Celebrating Swedish 🇸🇪 NationalDay with Aunt Maja's Almond Torta made Vegan! Yay!

[southcoastdeli]

Satisfy Your Cravings: Finding the Best Sandwiches in Your Area

Sandwiches are the quintessential comfort food, offering a satisfying combination of flavors and textures that never fail to delight the taste buds. Whether you're craving a classic deli-style sandwich, a gourmet creation piled high with premium ingredients, or a plant-based option bursting with fresh produce, there are countless options to explore in your area. Join us as we embark on a culinary journey to discover the "best sandwiches near me", guaranteed to satisfy your cravings and leave you coming back for more.

1. Classic Deli Fare: Timeless Favorites

When it comes to sandwiches, sometimes you just can't beat the classics. Delis and sandwich shops in your area likely offer a selection of timeless favorites, such as the classic BLT, turkey and Swiss, or the iconic Reuben. These sandwiches are beloved for their simplicity and familiar flavors, often featuring freshly sliced meats, crisp lettuce, juicy tomatoes, and tangy condiments nestled between slices of freshly baked bread. Whether you prefer yours toasted or cold, classic deli fare is sure to hit the spot.

2. Gourmet Creations: Elevated Sandwiches

For those seeking a more elevated sandwich experience, look no further than the gourmet options available in your area. Local eateries and artisanal sandwich shops often specialize in crafting unique and innovative creations that take sandwich-making to new heights. Indulge in sandwiches featuring premium ingredients like artisanal cheeses, house-made sauces, and gourmet spreads, all artfully layered between slices of freshly baked artisan bread. From decadent grilled cheese sandwiches to gourmet paninis and artisanal subs, these gourmet creations are sure to satisfy even the most discerning palate.

3. Plant-Based Options: Deliciously Vegan

With the growing popularity of plant-based diets, many sandwich shops now offer delicious vegan options that cater to those seeking meat-free alternatives. Explore menus featuring hearty veggie sandwiches loaded with fresh vegetables, flavorful spreads, and plant-based proteins such as tofu, tempeh, or chickpea salad. Whether you're a committed vegan or simply looking to incorporate more plant-based meals into your diet, these deliciously satisfying sandwiches are sure to please.

4. Ethnic Inspirations: Global Flavors

Expand your sandwich horizons by exploring the diverse array of ethnic-inspired options available in your area. From Vietnamese banh mi to Mexican tortas, Middle Eastern falafel wraps to Italian-style subs, the world is full of delicious sandwich variations just waiting to be discovered. Embark on a culinary adventure and savor the bold flavors and unique ingredients that define each cultural cuisine, all conveniently nestled between two slices of bread.

5. Specialty Shops: Hidden Gems

In addition to the more well-known sandwich chains and eateries, don't overlook the hidden gems and specialty shops in your area that may offer truly exceptional sandwiches. These local favorites often pride themselves on using high-quality, locally sourced ingredients and may specialize in a particular style of sandwich or cuisine. Keep an eye out for neighborhood delis, artisanal bakeries, and family-owned sandwich shops that have earned a reputation for serving up delicious delights that keep customers coming back for more.

Conclusion: A World of Sandwiches Awaits

In your area, a world of sandwiches awaits, with countless options to satisfy your cravings and tantalize your taste buds. Whether you're in the mood for a classic deli sandwich, a gourmet creation, a plant-based option, or an ethnic-inspired delight, there's something for everyone to enjoy. So, don't hesitate to explore the diverse array of sandwich offerings nearby and embark on a delicious culinary journey that celebrates the humble yet beloved sandwich in all its delicious glory.

In summary, finding the best sandwiches in your area is an adventure worth undertaking, with a multitude of options to suit every taste and preference. From classic deli fare to gourmet creations, plant-based options, ethnic inspirations, and hidden gems, the world of sandwiches is vast and varied, offering endless opportunities for culinary exploration and enjoyment. So, go ahead and satisfy your cravings by seeking out the best sandwiches in your area—you won't be disappointed.

[bookgirl22hhn]

Night2! September 2 2023

Arrival 9pm

Dr. Oddfellow’s Collection of Horrors

Vamp ’69: Summer of Blood

Chucky: Ultimate Kill Count (90 minute wait, 9:30-11)

Day of the dead: Walking Taco(Fritos topped with taco beef, shredded mozzarella, black beans, queso fresco, pico de gallo, shredded lettuce, sour cream and cilantro), Vegan Walking Taco(Fritos chips topped with vegan chorizo, shredded mozzarella, black beans, roasted corn salsa, pico de gallo, vegan sour cream, shredded lettuce and cilantro), Al Pastor Torta(Al Pastor pork, black bean spread, smashed avocados, tomato, shredded lettuce, pickled onions, queso fresco, torta bread and pickled jalapeños), Feliz Muerte (El Jimador tequila and Gran Gala orange liqueur with pineapple, lime, and passion fruit juice with vanilla bean, topped with a dried blood orange)

The Exorcist: Believer (30 minute wait, 11:30-12)

Stranger thing (65 minute wait, 12:10-1:15)

Bloodmoon: Dark Offerings (20 minute wait, 1:15-1:35)

Vamp ’69: Summer of Blood

Shipyard 32: Horrors Unhinged

The Darkest Deal (10 Minute wait (walk on) 1:45-1:55)

The Last of Us (10 Minute wait 1:55-2:05)

Out 2:40!

Coins: 1 quarter, 3 dimes, 2 pennies

Money count: 0.82

[dolcivegani-scuola-online]

Hai sempre amato cucinare ma non hai mai avuto il coraggio di trasformare questa passione in qualcosa di più? Approvi la scelta di uno stile di vita vegan ma non sai come introdurre il cambiamento nella tua vita professionale? Possono essere molti i motivi per cui scegliere di iscriversi al Corso Vegan Pastry Chef, ma non c’è motivo per cui non scegliere di dare una svolta alla propria vita cominciando proprio con una bella fetta di torta! Ecco l’unico percorso on-demand professionalizzante e certificato VeganOK di pasticceria vegan in Italia con personal coach > https://bit.ly/3MbeZFW

[unanglicismos]

Continuando a série onde se demonstra que pessoas menos recomendáveis são as que mais anglicismos usam, eis uma resposta torta do proprietário do restaurante de nome inglês Early, onde se encontram uma rajada de anglicismos desnecessários: reviews, experts,vegan, glúten-free, dai[r]y-free, know-how, cuting-edge.

Uma possível escolha de palavras em português poderia ser: resenhas, peritos, vegano, sem glúten, sem lacticínios, saber-fazer, vanguardista.

Um negócio que em Portugal escreva em inglês para se comunicar com os seus clientes exclui os portugueses. Neste caso, isso parece ser um bom efeito secundário.