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replaycamera2 · 8 months

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Midnight Snacks with Redacted Characters

• For all the grief he gives Angel for it, David does keep a single pack of instant ramen on standby in a location he refuses to disclose. He’ll dress it up a bit with a soft boiled egg, some frozen veggies, tofu, leftover meat, whatever he can find.

• Asher isn’t much of a cook, but if Baaabe is hungry in the middle of the night he loves to make some Nutella on toast.

• Milo doesn’t like waking up in the middle of the night as he’s super groggy, but if he and Sweetheart are hungry he’ll throw together some yogurt, berries, and granola before flopping back down.

• Vincent and Lovely don’t need sleep or human food anymore, but occasionally they both get a hankering for a midnight McDonald’s run. They always get it to go and eat outside.

• Sam constantly has to deal with Darlin’ rummaging through the pantry in the middle of the night like a damn raccoon. He won’t let them gorge themselves on chips, instead making them a packet of instant oatmeal before dragging their nocturnal ass back to bed.

• Gavin will never say no to a late-night 7/11 run, though in the interest of keeping Freelancer alive during the day, he’ll rift there himself and come back with whatever snacks they want (provided they’re not too caffeine/sugar laced).

• Avior loves cuddling Starlight throughout the night, content to stay awake and watch them sleep. If they wake up hungry, he’ll magic up some scrambled eggs on toast before cuddling them back down and using just the tiniest bit of dreamwalking magic to help them get back to sleep.

• Lasko tries to make sure he’s not hungry before bed but if he or his partner wake up hungry he’ll make a big mug of hot chocolate (or chocolate milk).

• Hux has a seemingly bottomless supply of granola bars that he keeps for snacks. He keeps a box in his nightstand as well, “Just in case.”

• Damien has a horrific habit of making a protein shake if he’s hungry in the middle of the night. Hux is trying to help him break it.

• Ollie has an undying love for leftover midnight pizza. He swears up and down midnight pizza hits different in a Michelin star way; Babe is convinced it’s the sleep deprived delirium talking.

• Aaron hates getting woken up by Smartass in the middle of the night so they go ninja-mode lifting themselves off his chest. They’ll usually just munch on some dry cereal right out the box before heading back to bed. Aaron secretly does the same thing and has yet to be caught drinking milk straight from the carton.

• Ivan likes having chai and cookies if he and Baby are hungry in the middle of the night. He’s a firm believer that warm drinks and cuddles make a happy, sleepy Baby.

• Elliott is that bitch who makes an entire box poptarts at 1AM. He’s not sorry and he is sharing.

• James likes to have apples and peanut butter for a late night snack. He tries not to eat anything too heavy that’ll slow him down in the morning.

• Anton loves some warm pumpkin soup for a midnight snack. It’s always homemade and he always keeps a little on standby just in case his partner needs it.

• Guy will gorge himself on candy in the middle of the night. Honey keeps finding his stashes but Guy just keeps finding new places to hide his Sour Patch Kids. Honey’d check for secret compartments in the drawers if they thought Guy had the handyman-ness for it.

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honeytonedhottie · 8 months

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healthy foods and recipes that i use on a daily basis(>•<)💭🍣

these r just some recipes for foods that i eat every single day, and they r healthy and easy to make. they r also great if u have a busy lifestyle bcuz they're super easy and quick to make <3

remember to eat yummy food that fuels u 💗

SALADS -

carrot salad - carrots! carrots r an amazing source of vitamin A and isn't only beneficial for ur skin, but also ur eyesight, and ur immune system; for the recipe i'd wash a carrot and shave it, then add one cap of apple cider vinegar and olive oil, with salt and pepper and i'll eat that as a side dish along with my meal

cucumber salad - cucumbers r also an amazing source of hydration and is great for ur skin. just slice a couple cucumbers and add olive oil, salt, pepper, and chili flakes

meditteranean salad - dice cucumbers, tomatoes, red onion, and make a vinaigrette using lemon, olive oil, and salt and pepper and add those all together with some basil for a hydrating delicious salad

SNACKS -

pan con tómate - its simply toasted bread with oil, grated tomatoes, garlic, salt and pepper

apple slices and peanut butter

frozen grapes with lime juice on top

literally any assortment of veggies with lime juice and salt

sliced fruit bowls with lemon juice

DINNERS -

how i make tofu - so i always use firm tofu and i'll dry it with a paper towel just to make sure that its dry (make sure to drain the excess water) and on a separate plate i'd add some flour, and seasonings of my choice. then coat the tofu in the flour and put it on a hot pan (approximately 5 min per side of tofu) or until its crispy, and then i'll make a sauce, usually with soy sauce, ginger and honey.

cucumber sushi - i'd wash and shave cucumbers, then take the shavings and lay them out as though it was wrapping paper (if that makes sense) then dry it with a paper towel so that the ingredients can stick onto it. then i'd fill it with sticky rice, sauces, tuna sometimes, or literally anything u wanna fill it with and then roll it up like u would do with sushi and cut it into pieces.

SANDWICHES -

sandwich one - take a hard boiled egg and break it down in a bowl, and add some mayo and mustard (trust) to create a paste like mixture. spread all that onto some bread. then add some lettuce, tomato, and cucumber.

BREAKFASTS -

overnight oats - in a container, add some oats, greek yogurt, chia seeds, honey, fruits of choice (i often use strawberries or blueberries) and almond milk and then shake that up and let it stay in the fridge overnight for an easy breakfast in the morning.

chia seed pudding - add three tablespoons of chia seeds into a container, half a cup of almond milk, one teaspoon of vanilla extract, and some honey (add coco powder if u like chocolate) and then put that in the fridge overnight.

#self care #it girl #becoming that girl #self love #that girl #dream girl #it girl energy #girl blog #recipe #cooking #healthy #lifestyle

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lancabbage · 2 months

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Someone in response to apparently enjoying JCs character for what he really is: "I just like him for the knife-mouth, tofu-heart asshole he is."

Is that the super-firm tofu? Is it burnt? Like, to a crisp?

How is this JC at all? Yes, he does have a sharp tongue, but a soft heart? No.

Would someone with a soft heart not give a flying toss he was leading a literal army of bloodthirsty cultivators up to the burial mounds when he knew it was occupied by the weak, the old and a small child?

Would a soft hearted person want to kill the boy he had grew up alongside since they were 8/9 years old?

Would a soft hearted person deliberately ignore their sister's final act of love and bravery when she sacrificed herself for said boy?

Would a soft hearted person hunt down and torture innocent people just because they are using a harmless cultivation path in the hopes they might possibly be his old subordinate back from the dead - just so he can kill him himself this time?

Would a soft hearted person poison his dead sister's son with lies regarding her sacrifice and the boy she deemed a brother? Filling his heart with hatred and a strong need for revenge.

Would a soft hearted person never hug his own nephew, who feels so lonely and unloved in this world.

Would a soft hearted person violently slap his only nephew to the ground on numerous occasions for no good reason? Abusing him both physically and mentally to the point he no longer values his life if it obtains his uncle's approval.

No. A soft hearted person would not do any of those things.

#mdzs #mo dao zu shi #canon jiang cheng #mdzs novel

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thecarnivorousmuffinmeta · 16 days

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Tumblr needs more soup discourse! For some reason I'm way more certain Vinelle has a soup recipe than I am that you do (do you even soup, bro?) but that's nonsense because I don't actually know either of you and I *probably* don't have a psychic gift for detecting good soup recipes (recruit me Volturi!)

Anyways do you have a favorite soup? I'm partial to tom yum soup, but I always look up the recipe online. The best soup I ever made was from stinging nettles, but sadly that recipe is lost to us.

Hope you're having a soup-er day,

Anon.

@therealvinelle has discussed soup here.

I do soup with the caveat that I don't have any super secret ancient grandmother's soup and I'm not good enough of a cook to come up with shit entirely from scratch.

But here's one of my favorite soups that I've made recently (recipe from magazine).

Per the recipe:

Hot and Sour Soup with Shrimp

Time: 35 minutes

Serves: 4

Ingredients

3 cups chicken broth

1/2 cup sliced mushrooms

1 tablespoon soy sauce (don't cheap out, get the good kind)

1 8oz can of sliced bamboo shoots, drained

2.5 tablespoons fresh lemon juice

1 tsp white pepper

1.5 lbs medium raw shrimp peeled and deveined

8oz firm tofu, drained and cut into 1 inch cubes

1 tablespoon corn starch (or xanthum gum/other thickening agent)

2 tablespoons water

1 large egg white, beaten

2 tablespoons chopped scallions

2 tablespoon chili oil

Steps

Combine broth, mushrooms, soy sauce, and bamboo shoots in a large sauce pan and bring to a boil

Reduce heat and simmer 5 minutes

Add lemon juice, white pepper, shrimp, and tofu to pan

Bring to a boil

Cook 2 minutes or until shrimp is almost done

Combine corn starch/thickening agent with water in a small bowl stirring until smooth

Add thickening mixture to pan

Cook 1 minute stirring constantly with a whisk

Slowly drizzle egg white into pan, stirring constantly

Remove from heat

Stir in scallions and chili oil

#about this blog #soup #vinelle #therealvinelle

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theoldaeroplane · 9 months

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HEY. hey. listen. get a block of tofu. EXTRA FIRM. SUPER FIRM. make sure it's FIRM. put it in your freezer. DONT take it out of the package first. wait. take it out of the freezer. put it in the fridge. wait.

when it's thawed you gotta squish it. for a while. you have to get the liquid out. i use a tofu press with rubber bands and stuff. you can use whatever though. as long as it can go back in the fridge.

put it back in the fridge. wait. wait like at least a day. maybe three. you can forget about it for a little while.

remember the tofu. get excited. take it out of its press. put it on a cutting board and marvel at how much smaller and denser it is now. remember how you froze it. think about how the water in the block crystalized and tore up the inside of the tofu in a way that will let it absorb as much flavor as possible. it's a honeycomb in there now. it's different.

cut the block into cubes. heat up a pan. i use coconut oil. put in the tofu. add a splash of soy sauce, a splash of sesame oil. use a wooden spoon. move it around. let it sit for a while. add another splash of sauce, of oil. layer the flavors. let it set. let it crisp. maybe add another dash of sauce at the end.

kill the heat. put the tofu into a tupperware you kept from chinese takeout a million years ago. spoon some of the tofu over whatever you want. noodles. rice. vegetables. i don't know. maybe add some red pepper flakes. more soy sauce. whatever you want.

eat it. think about how you wish you'd learned tofu could be this good years ago. revel in the delight that you can get five or six servings out of a single block of tofu, a block that costs less than $5. think about other things you can do with tofu now that you know. think about how many other things you'll love that you just haven't learned about yet. remind yourself there are things in the world worth sticking around for.

go on the internet and write a long post about how to cook tofu. hope it lets someone learn it earlier than you did. be well.

#tofu #corgiwrites!#this went from instructional to meditative somewhere

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tonytonwy · 11 months

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Answers from the Past

synopsis: where you see your ex, Ushijima Wakatoshi after two years and remember bittersweet memories.

tags: bit angsty (I'm sorry, I recommend listening to a sad song), past memories are a bit horny, good ending (maybe? depends on the reader muahaha)

You look at the two tofu’s that you’ve just bought, stuck between which one would make a better hamburger. Mhm, spicy firm or herby super-firm, I suppose super-firm would be tastier but then Shi-

“Y/N,” you widen your eyes and turn to see your ex-boyfriend, Ushijima standing there, face still as stoic as ever and a bag full of green vegetables. You suddenly remember those late nights, learning so many recipes that ‘maximised muscle growth’, perfecting ‘Hayashi Rice’ along the way. You ignore how he still uses your re-usable bag that has small cows all over it.

21st birthday, you remember that night, you had planned a surprise birthday party; everyone from Shiratorizawa and Schweiden Alders came, confetti and alcoholic air filling up the apartment. You could never forget Ushijima’s face, it was like giving 20 puppies to a spoilt child: shocked, secretly so happy, and unbelievably still stoic all at once.

“Wakatoshi oh my god,” you’ve always shown your emotions through your face and voice, something Ushijima bitterly cherished. Your voice is surprised, your cheeks slightly flushed, and you’re glad you dressed up a bit at least. “What are you doing here in Hyōgo?”

“I-”

“Wait, let me guess, ‘I am practicing for the national’s game that is in 3 months’?” You say while giving that cheeky smile and eyes shining, and Ushijima’s chest suddenly feels heavy. The last time he had seen that smile was almost two years ago, but he still felt his heart stir up the same way.

“Correct,” he gives a soft smile, and he remembers the ‘telepathy game’ you two would set up randomly where you would stare into his olive expressionless eyes and try to guess what he would be thinking.

To be fair, you got it right about 99% of the time, and the 1% percent you never got was because Ushijima would, weirdly, sometimes get sappy.

You stare into his intense eyes, slowly going closer to his face, lips millimeters away, your smile growing. You were teasing him.

“I bet…” you see how his eyes perk up a bit, interested in your answer. You’re in his bed, sheets messily covering some parts on your body, however Ushijima’s muscular chest is out, shining with the early sun. “Right now, you’re thinking about how you can improve your serve reception.”

You see how his eyebrows slightly twitch and you think you’ve got him again. However, Ushijima shakes his head, a smile peeping through. It’s almost weird how you can read his mind, because he was literally thinking about his serve reception about 2 minutes ago.

“Incorrect.”

“You’re lying.” You look dramatically shocked, and you’ve pulled your face and body away much to Ushijima’s distaste.

“Incorrect as well,” he gives a deep laugh as you punch his chest playfully. “I was thinking about my serve reception a few minutes ago, yes, but now,”

His strong arms cage you in and you’re suddenly being pulled towards him, face to face with this beast, lips once again dangerously close, your eyes are shining with the soft sunlight and your cheeks are unapologetically pink.

“I’m thinking about you.” He swiftly kisses you, hands roaming all over your body, giving random squeezes. You give a pleased hum, letting yourself be loved by this man who, years ago, would never say such a thing.

“That was such a dirty move, Wakatoshi,” you get on top of him, straddling his waist while giving a small glare but he’s immune to such childish things. You get down and kiss him all over; neck, collarbone, cheeks being attacked by your overflowing affection.

“I learnt from the best.”

“I guess I’m still pretty good at the telepathy game, huh?” You laugh and hope he doesn’t hear the bitter-sweetness in your voice or how you’re fiddling with the plastic packaging of the tofu. Your shoulders feel heavy and despite how calm you appear, you feel a hurricane of butterflies in your stomach, it’s almost nauseating.

This feeling reminds you of the lonely nights when he would stay late training, dinner getting cold and ending up in the fridge for him to warm up, the endless trips and the helpless agony of loving someone who didn’t love you as much as you thought they did.

It was exhausting, loving Ushijima. You gave everything you had, and you loved it, but, one day, it just all came down.

“I want to apologize,” Ushijima looks at the floor, embarrassment in his tone. “What I did yesterday was incredibly selfish and disappointing.”

“I understand that you’re sorry, but,” you sigh, a headache coming through. It’s hard to breathe, it feels like a knife going in and out of your throat and you want your mum to hold you, tell you it’s okay like when you were a child.

“It was my birthday, Wakatoshi. I just,” you have no words to express how used you feel, how stupid you must’ve look, how absolutely foolish you must be. “I booked the dinner, I invited my friends, I thought you were in an accident because, of course you didn’t go on your phone at all at practice!”

Ushijima winces, not having enough shameless pride to look at you.

“I will try harder to pay attention to your needs,” you know he just speaks like that, it’s his way of communicating that is 'efficient' and it’s usually endearing but right now, it’s annoying, its fatiguing and most of all, it’s not enough.

“My needs?” You feel your voice raise up slightly, “forgetting your partner’s birthday is a basic human thing. I have never once, forgotten your birthday, your mother and grandma’s birthday, our anniversary but it appears to you that, that ‘need’ is a chore.”

“It’s not a chore.”

“Let me finish, please,” you can’t help but let tears stream down your cheeks and your face feels hot with anger, embarrassment, and sadness. You feel so insecure, the fat on your body feels more gross, more heavy, more disgusting, your eyes feel puffy and hurt already from crying last night and your hair feels dry yet oily at the same time.

“I know that volleyball is your life, and I love that aspect of you, but,” you choke a sob and feel Ushijima’s hand on your shoulder but you swat it away.

“I can’t do this, I’m sorry but,” you see his pained look, his eyes still stoic but you see the tinges of sadness, anger, and disappointment. Your fists are white with anger, “I don’t want to be a second priority anymore, Wakatoshi.”

His breath is staggered, as if he’s just played nationals and is on the last point to lose.

“You’re feeling a lot of emotions, I understand that, but can we talk this through?” He puts his hand out, hoping you’ll take it. He needs this, he knows how much he’s messed up.

“What is there to talk about?” You say, your shoulders that were so tense before, falling in tiredness. “You will never love me as much as you love volleyball, you never will love me as much as I have loved you, that’s it. You’re too busy for me, that’s fine, but what else is there to talk about?”

“I,” Ushijima stays quiet. You want him to deny it, to profess his undying love for you, that he’ll train less, but what would that do? He would just resent you for limiting his chances to be the best. Really, you want him to cry and suffer but you’re pretty sure that’s due to the anger.

But he doesn’t, he’s quiet, stoic, and calm and you hate it. The air is thick and suffocating with silence.

“I’m going to my place for today, I’ll pick my stuff tomorrow, or Monday. I’ll see.”

“Is this it?” His voice slightly wavers.

“I think so. I think, we shouldn’t together.” You sigh, more tears coming out. “I need time, to heal and love myself because I’ve used up all my love and energy on you. I’m sorry, Wakatoshi.”

You get your phone, keys and shoes and walk out, those sad, quiet, olive eyes following. You remember the walk back to your house, realizing that fresh air has never felt so cold, revolting, and lonely.

You wince as you remember that moment, looking back, you felt a bit bad for how harsh you were with him. Despite your friends saying that you ‘should’ve broken his heart more’, or ‘hurt him the way he hurt you’, or even, ‘why do you feel sorry for putting yourself first?’.

Ushijima feels the regret and guilt on the back of his neck, like an uncomfortable sweat, the break-up affected him, of course, but he had no idea how much he missed your jokes, your smile, and your accurate guesses. You look healthy at least, for some reason, you have this radiating aura about you. He feels the need to apologize, to redeem himself, anything at this point.

He wants another chance.

“Are you busy now?”

“Are you excited for Nationals?”

You both stare at each other before you laugh a bit, awkwardly but its endearing in Ushijima’s eyes. He’s always found you endearing, even when he told you it was annoying; your loud singing in the shower, the way you had to stop to pet each dog in the park and even when you would tickle him despite his immense hatred for it.

“Sorry, I’ll answer your question, I am very excited for Nationals, I think we will win.” You laugh at his confidence, hands going through your hair and that’s when Ushijima feels his heart drop.

The gold ring shining through your hair.

“You’ve always been so confident.” You say but drop your smile as you see how his face has contorted in a way you can’t really read.

��You’re married.” You’re shocked and confused by his accusation but then your shoulders jump, and you realize what he means.

“Oh yes, well, no, I’m engaged.” You smile as you look at your ring, a small tear-drop diamond. You remember your fiancé's face as you both had breakfast, his big eyes staring at you with such an intensity, you thought you had done something wrong. Only for him to propose. “I’ve been engaged for about, 3 days now. Still not used to it.”

Ushijima, for maybe once in his life, wants a hole to swallow him up. He was about to ask you out, only to find out you’re engaged with a man who, he hopes, is a good one, or better than him at least.

“Did you move on fast?” Ushijima’s says the question quickly, his face serious yet you can see that he’s hoping you say ‘no’, and you give a small smile, his honesty was always one of your favorite things about him. You also think about your fiancé's sense of honesty and realize you might have a type.

“No, after we ended things, it took me a while to start dating again. I couldn’t see a couple and not cry.” You laugh at your pitiful past. “But he became my friend, and I told him, well, about us, and he patiently waited for me,” Ushijima ignores the painful thumping in his chest and how your face flushes a bit, it reminds him of when you two first started going out. Sure, Ushijima has gone out with a few girls but he would mentally compare them to you and break it off before it would get too serious.

“I see, are you his main priority?” He wants to know everything about you guys, for some reason, he wants to see how good this guy is.

“Please don’t compare yourself to him, Wakatoshi.” You say, again reading his mind perfectly without him even knowing. “You were amazing in your own way, but I think it was just bad timing between us, you were so busy with volleyball, and I was so enamored by you, I neglected myself.”

“I-”

“Y/N!” Ushijima sees how a small girl, with grey hair and big yellow eyes comes up to you. “Uncle Shin is wondering what present we should get Mummy and he wants your input!”

His heart shatters harder as you squat down to the girl’s height, giving a big smile. Your motherly instinct coming out as you fix her dress and tie her shoelaces while talking.

“Well honey, I think we should get her that expensive perfume she loves, what do you think?” The little girl’s eyes shine and nods enthusiastically. You get your wallet out, and hand her some coins. Ushijima can’t help but wonder what you’ll be like if you were a mum, and how you would've deal motherhood with him always away if you had stayed with him.

Perhaps it is good you ended things before things got too serious, he thinks bitterly.

“Get yourself some chocolate,” before the little girl takes it, you pull back, “share with Shinsuke, okay?”

“Of course!” The girl seems to finally notice Ushijima and makes a scared face, hiding behind you and whispering, “who’s the scary man?”

Ushijima hears this clearly, but his face doesn’t change, just staring at the girl. He’s in shock, from seeing his ex-girlfriend, finding out she’s engaged and now, an evil little girl appearing out of thin air.

“That man is my friend I haven’t seen in a long time, I’ll meet up with you guys in a few minutes, okay?” The girl hugs you tightly, while giving Ushijima a big glare. Brat, he thinks as she runs off, her pigtails flowing through.

“Sorry, she’s a bit attached to me,” you give a small smile, not sure what else to say.

“I want to say sorry again, y/n, for how I behaved in our relationship. I’ve realized I never quite apologized for how I acted, and I never thanked you for your endless patience. You said that I was amazing in my own way but that’s not true at all. I messed up, a lot, and each time you forgave me and taught me how to be a better partner.” He bows and you try to ignore other customers’ stares.

However, at the same time, you feel this bittersweet jab in your chest, despite it being two years ago, you finally feel some sense of closure as he says those words.

“It’s okay, Wakatoshi. Thank you for your words, wow, uhm, our brains are wired differently I guess, please don't put all the blame on yourself.” You want him to stop apologizing, you appreciate his sweet words but where was this two years ago, you sourly think.

“No, that’s no excuse for my behavior and how I treated you.” You feel your breath hitch, this wasn’t what you were expecting at all. “I hope your partner treasures you forever, in the way I should’ve done so. I also would like you to know that, despite the fact we are no longer together, I still have pieces of you with me, forever. I sometimes sing in the shower, I pet dogs that approach me in the park, I remember all my friends’ and acquaintances’ birthdays. You’ve taught me these things and I will always cherish these bits of you that have now become me.”

You’re not sure what to feel, but you definitely want to cry, it’s a painful nostalgic feeling in your stomach. You’ve learnt so much from him as well. You now watch volleyball matches unironically, you love eating Hayashi rice and read all the stupid ads in a magazine.

“Wakatoshi...”

“I’m not done,” you see how his face is flushed a bit, “I’m trying to amend for the things I should’ve said two years ago. I also want to apologize if I embarrass you now.”

He takes a deep breath, his chest feels so tight and tries to not think about you in a wedding dress, married to someone else, giving that big smile.

“Thank you!” Your eyes widen as he shouts it out, people now fully staring. You see how his cheeks and ears are very red now, “for loving me and giving me an opportunity to be loved!”

He stands up, straight as always, his face still slightly red but those eyes are still stoic as ever. You give a big smile, bowing back.

“Thank you as well!” You shout, not caring about people’s stares as tears threaten to come out. “For letting me love you, unapologetically and shamelessly. And, I hope you find someone who will love you the way I did, or more.”

Impossible, you loved me so much, I didn't know what to do with it.

You look up, still bowing to see Ushijima’s soft smile and a pained look in his eyes, and smile back.

“You should go, the chocolate might all be eaten by now.” Ushijima turns, he had practice in two hours anyways. He feels lighter, perhaps he'll be able to jump better.

"Thank you, Ushijima!" You walk the other way, waving to him as he gives a small wave.

fin.

authors note: break-ups are hard HAHAHA

also feel like ushijima was a bit ooc?? idk idc I wrote this last night sobbing for some reason. anyways thanks for reading:))

#haikyuu #fanfic #haikyuu!!#x reader #fluff #ushijima #ushijima wakatoshi #ushijima x reader

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ovaruling · 1 month

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my Vegan White Chik’n Tofu Recipe :3

yields: a lot idk. enough to feed 5 people for several days if my household is any indication

Ingredients

14-16oz of super firm or extra firm tofu, thawed for 5 min in the microwave (previously frozen overnight) and then diced into small cubes

2 cans (15oz each) of any kind of white beans. if you don’t have any canned beans, cook up some dry beans beforehand, and use at least 1lb (i usually use 25oz of dry beans)

2 cubes of Not-Chik’n bouillon dissolved in 1 quart of hot water OR 1 carton of your choice of vegan chik’n broth (32oz) OR vegetable broth (32oz)

10-15oz can of diced tomatoes (i like the fire-roasted kind for this or the Rotel brand with chiles or lime juice etc)

4oz can of hatch diced green chiles (mild or hot—up to you)

8oz vegan cream cheese

8oz vegan sour cream, to make it even more indulgent. if you don’t have this, just omit. it’ll still be delicious.

1 tbsp apple cider vinegar

3 cups of plain water (or less—i just like to stretch the chili size-wise by adding more water)

1 whole recipe of vegan ranch dip mix (listed below) OR 1-2 cups of bottled vegan ranch dressing (depending on your taste preference)

1 whole recipe of vegan copycat white chili mix (listed below)

optional: a can of corn, 10oz bag of frozen veggies, a chopped onion, whatever you want

also also optional: a few dashes of liquid smoke

Instructions

1. Open tofu package and drain. Set in an airtight glass or plastic freezer-safe container (or if you need to, just set it on a plate that you can microwave later) and place in freezer for at least 8 hours or preferably overnight.

2. Remove tofu from the freezer. It should look fairly golden brown. Place on microwave safe plate and thaw in the microwave for 5 or more minutes (keep checking it at 1-2 minute increments—you don’t want it screaming hot, but you want it thawed enough to be able to cut through easily).

3. If you have a tofu press, press the tofu for a few minutes. If not, skip this step, it’s not a huge deal.

4. Dice the tofu into tiny cubed pieces. Add to the pot.

5. Add all other ingredients to the pot.

6. If using a traditional stovetop pot, bring all ingredients to a boil on high heat and allow to cook for about 5 minutes minimum, depending on your stove’s heat consistency. Once you’re confident things have reached a solid boil for a few minutes, reduce heat and allow to simmer for at least 15 minutes, ideally 30 minutes or more if you have the time to stick around—or until the chili reaches your desired consistency. If you only have 15 minutes, that’ll still be fine. Taste often and adjust any seasoning as needed.

7. If using an Instant Pot, close the lid and cook on manual, High Pressure, for 20 minutes, and then allow 10 minutes natural release. After 10 minutes, do a manual release and open the lid.

Vegan Ranch Dip Mix

1/3 cup powdered soy milk (or powdered coconut milk) (i did have to order this in but it was worth it to be able to make my own ranch seasoning)

2 tbsp dried parsley

2 tsp dried chives

2 tsp garlic powder

2 tsp onion powder

1 tsp dried onion flakes

1 tsp dried dill

1 tsp black pepper

1 tsp salt

Vegan White Chili Mix

2 teaspoons dried oregano

2 teaspoons onion powder

3 teaspoons cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon chipotle chili powder or ancho chili powder (depending on your taste preference)

1 tsp salt

½ teaspoon pepper

¼ to ½ teaspoon cayenne pepper (adjust to your liking)

1 teaspoon sugar or sugar substitute (use a sweetener with a 1:1 equivalent to sugar)

thickener: ½ teaspoon xanthan gum or 2 teaspoons cornstarch

#vegan recipes

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purplemuskrat · 6 months

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Hey don't cry, one box (2 packets) Lipton onion soup mix, 2 jars pineapple preserves, 2 bottles red russian dressing (catalina in a pinch). Pour over 10ish chicken thighs (bone-in skin-on) and/or a bunch of super firm tofu; marinate for minimum 8 hours but preferably up to 3 days (tofu needs less time but don't skimp). Bake at 350F for 1.5 hours or until any skin poking up out of the sauce looks crispy. Serve with an extra-large scoop of rice. Okay?

#this is my family's sweet n sour chicken it's our favorite recipe #and the world should know it #recipes #hey don't cry

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sillyassdisease · 2 years

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Crispy fried tofu is the only tofu I get down with. It's super easy!

1. Press your extra firm tofu for at least 30 minutes

2. Cube, and toss in cornstarch

3. Shallow fry each side for a few minutes. Tofu doesn't get much color, but you'll notice the hard crispy shell and that's when it's time to pull

4. The most important part!!! Toss in your favorite sauce. Tofu has zero flavor so make sure your sauce has a lot of it.

I made my sauce with passion fruit syrup (brought home from Hawaii), spicy minced peppers, gochuang miso, and soy sauce. Spicy and sweet 🌶️🔥💅

#tofu #fried tofu #gluten free tofu #gluten free #celiac disease #celiac #dairy free #wheat free #coeliac #gluten allergy #autoimmune disease #gluten #sushi bowls #vegetarian #vegan

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autisticandroids · 1 year

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best meatless chicken salad

btw if you skip the meat part and are not as gung ho about letting it sit in the fridge it will also work for normal fish or chicken salads.

the meat:

ok this is the simply part. go to the freezer of your local store-that-sells-fake-meat and pick up some gardein teriyaki chik'n strips. they have to be those ones because of the texture. but also if you experiment with substitutes please tell me how it works out. the important part is to find a meatless chik'n with

- no breading

- a nice texture (on the tender side)

good flavor is always preferred (and i do like the way the gardein things taste) but is entirely optional because this shit is gonna be flavor blasted. actually now i think about it like. a Whole Tofurkey like you might get for roasting might do the job. but you would have to roast it first. also if you try it and it sucks know that you could have used gardein like i said.

anyway assuming you're using the gardein, open up your packages (to feed three people for several days i usually get three packages) and fry up those chicken strips in olive oil.

DO NOT ADD THE SAUCE.

DO NOT.

you can put the sauce aside for later if you think you'll use it or just toss it. but you do NOT want your chicken strips sauced.

anyway. fry them until they are tender but minimally crispy, then set aside to cool.

the fixings:

these are the things you will add to your chicken salad that complement the meat. between one third and one half of your bowl should be fixings. like, they should be way more emphasized than in your average chicken salad.

there are two types: big fixings and small fixings. the big fixings are things that are good to have taking up a lot of space volume-wise. by volume, most of your fixings should be big fixings. small fixings should be more like a garnish. you aren't necessarily getting them in every bite. also, all fixings should be diced quite small, not longer than a half inch in any direction and that's an absolute maximum. this goes double for small fixings, which should be sliced almost as though they are spices.

anyway here's a list of possible fixings. obviously don't put all of them in one salad, and add your own as you see fit, but these are fixings that i have added to salads in the past or plan to add in the future. generally speaking my recommendation is like, maybe 2-5 big fixings, and as many small fixings as you think build a nice flavor profile. one thing you should NOT do is omit all pickles. pickles are essential. there are many types of pickles here but you need at least one. your big fixings should also include at least one fresh fruit/vegetable or the final salad will be absolutely overbearing. anyway.

potential big fixings: celery, apples (something with crunchy crisp flesh that will stand up to a bit of abuse. i use honeycrisp. i wouldn't use, say, a macintosh because i like them but the texture will quickly become gross in this context because they will get smashed up from the mixing), shredded carrots, shredded cabbage would probably be good but i have never tried it in this recipe and it might be too tough, heart of palm, pickles (i always use spicy pickles because i love them but regular or sweet pickles would work too), sweet pickled beets (i prefer safie's but any are fine as long as they're something you would willingly eat plain with a fork), fried tofu (firm or extra firm. cut into smaller than half inch cubes, marinate in soy sauce for fifteen minutes, then fry in a half inch of olive oil until crispy enough on the outside to have a slight crunch but still quite soft on the inside) (i know i know don't deep fry in olive oil it will burn. well, this is only a half inch, and the tofu should fry quickly and not require a super high temperature).

potential small fixings: pickled jalapeños, pickled cherry peppers, really any pickled peppers, roasted beets, olives (i tend to use castelvetranos because i'm a wuss but if you're braver than me you could use like, kalamata), dried cranberries/cherries, raisins, pickled ginger, i don't really like the texture of nuts in my chicken salad but flavor profile-wise i bet pecans would kill in this, walnuts would be okay too, pickled radishes, giardiniera, basically any pickled item you have that's crispy (no pickled eggplant), canned artichoke hearts, sweet relish, fresh mango, fresh avocado (IF you are planning to eat the whole bowl today), fresh herbs (i personally opt for dill (LOTS of dill) and chives and parsley, but i bet cilantro would also work, or lemon balm, or green onion, and someone very brave could add some fresh basil or rosemary or mint if they wanted to see what would happen), lemongrass paste (i've never managed to get my hands on fresh lemongrass so i don't know how to work with it but i encourage experimentation!), ginger paste (JUST a little), lime flesh (as in: the innermost flesh that you would have to peel out of the clear filmy skin), grapefruit flesh or canned grapefruit chunks, roasted salted seaweed (NOT too much, and make sure it's in small pieces, because it will get soggy), spicy chilli crisp, chunky cherry jam, you could definitely add roasted garlic here but although i am ordinarily a garlic forward person this particular recipe demands a light, tart flavor that too much garlic would interfere with.

anyway. shred the chicken a bit with two forks, and mix in the fixings as you cut them so you can maintain a reasonable ratio.

do NOT add mayonnaise at this stage.

the spices:

anyway, your next task is to raid your spice cabinet and get everything out including the weird stuff in the back that you never use. when you are adding spices, always remember to taste. when i'm adding a spice i haven't tried in this recipe before i get a spoonful of the chicken and fixings and put some of that spice on top and if it's good i add it in. anyway one important thing to remember when spicing is that a lot of spice mix type things have salt in them, so be careful not to accidentally oversalt your chicken salad.

anyway, the most mandatory spices in this recipe are old bay seasoning (enough that you can taste it in each bite but not enough that it makes everything salty), and paprika (if it's not smoked, turn the whole bowl orange. if it's smoked, be gentler, but not too gentle).

anyway here's a list of other potential spices: cayenne pepper, basically any pepper powder (i have a friend who has some smoked ancho powder that i'm DYING to use for this recipe), msg, i would be a lot more gung ho about dried basil than fresh, all the herbs i mentioned above in the fixings would also be good dried, basically any herb in your cabinet actually, caraway seeds would be interesting but be sparing, celery seeds (do NOT be sparing), celery salt, mustard powder, basically anything that can reasonably be considered a pickling spice (as long as it's not too big so e.g. no whole mustard seeds or peppercorns), sesame seeds, black pepper, furikake, almost any spice mix that is intended to be added to a finished dish would probably work (e.g. trader joe's everything but the bagel), powdered ginger, garlic powder but again be sparing and i wouldn't use course crystalline garlic powder i would get the fine stuff, lemon zest, orange zest, you could definitely experiment with garam masala though i haven't tried it on this yet, ditto with cumin, really anything in the spice cabinet is fair game as long as you taste first. the only thing i regularly use that i absolutely would not add is mushroom powder.

anyway now you're spiced. mix it all up and taste to see if you need to add more.

you have now completed the big bowl of stuff you're gonna be putting in the fridge to eat out of later. do NOT put mayo on until immediately before eating, as this will help it keep.

the mayo:

okay now here we are. the final step. this one is pretty simple. grab a serving from the big bowl (or several servings, if you're about to eat with others). into this smaller bowl you are going to add mayonnaise (just plain ol' regular mayo is perfect, but i like to use olive oil mayo instead sometimes instead because it makes the chicken (which was fried in olive oil) pop) and mustard. it doesn't matter what kind of mustard: french's, dijon, spicy brown, it's all fine, but you NEED the mustard to make the salad get up and go.

anyway there's lots of other stuff you could add here if you wanted, but it's all optional and you shouldn't go crazy with it: hot sauce, lemon juice, rice vinegar, plain yogurt, liquid smoke, vegan worcestershire sauce, vegan fish sauce, sriracha mayo, any aioli you have kicking around your fridge.

anyway. you're done. congratulations and bon appetit

#recipe

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welcometomykitchen · 2 years

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My new favorite way to make tofu (ADHD-friendly)

First recipe on this blog! Today I tried a scrambled tofu recipe that i found and modified to fit my needs, so I thought I’d share it here! It’s based on this recipe, but with less ingredients because 1. I didn’t have some of them, and 2. recipes with too many ingredients are a bit overwhelming for me. So here’s what I did!

Makes 1-2 servings

Ingredients:

half an onion, chopped

2-3 tsps minced garlic (if you can mince fresh garlic, use 2-3 cloves)

3-ish tablespoons of olive oil (i eyeballed it)

half a block of extra firm tofu, cut into small cubes or crumbled into pieces

soy sauce to taste

spices to taste (I used paprika and salt because it’s all I had, you can use whatever spice blend you like)

optional: extra vegetables (such as bell peppers and mushrooms, like the original recipe suggests)

Steps:

Gather the ingredients

Chop the onion half into small pieces and mince the garlic if you’re using fresh

Add the olive oil, onion, and minced garlic to the frying pan and turn it on to medium high heat, letting it all heat together gradually instead of adding the vegetables directly to hot oil (I don’t remember where I learned this trick but it helps preserve the flavor)

Cook for 3-5 minutes, stirring occasionally, until the onions are slightly soft

Add the tofu, followed by as much soy sauce as you like and your choice of spices, as well as any extra veggies you want to add

Cook for 6-8 minutes, stirring frequently. If you get bored while cooking for more than like 2 minutes like I do, listening to music or a video or podcast helps a lot. Do whatever you need to do just don’t get too distracted and let the food burn!

Once the vegetables are fully cooked and the tofu lightly fried, taste it and adjust the seasoning as needed, then turn off the heat, plate it and enjoy!

This is what mine looked like:

This recipe is pretty easy by my standards but super flavorful and nutritious! It makes a great breakfast especially if you take ADHD meds in the morning (meds like adderall and vyvanse work better when you take them with protein), but you can eat it at any mealtime really. If you have any questions, don’t hesitate to comment, and if you try this recipe, I’d love to know what you think! Thanks for reading :-)

#recipes #vegan recipes #vegetarian recipes #adhd #actually adhd #living with adhd #cooking with adhd

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lickingyellowpaint · 3 days

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P om phone: hey what kind of tofu did you want?

me stoned: like... a block of it?

P: no, there's different kinds, soft, firm, extra firm, five spice, seasoned, super-firm-

me: i feel like i'm being shot repeatedly

#personal shiz #TOO STONED FOR OPTIONS MAN JUST GRAB A BRICK

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helperhome · 9 months

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Dinner: Orang Tofu w/Basmati Rice and Hosta Greens

Tea: Lemon Ginger Turmeric Tea w/ Black Pepper & Yarrow

Recipes!!(:

Dinner:

Ingredients:

1 block of drained super firm tofu

Panda Express Orange Sauce: ~2 tbsp

Corn Starch: 1/3c

Basmati Rice: 3c dried

Water: 3.5c

Hosta: (quantity varies by portion, for the portion pictured 1/4c chopped in 1/2c rice )

How To:

Start by preparing your rice and seasoning it in your preferred way ( I like to use rice vinegar, salt, and pepper, while some also add oil in as well), rinsing the rice and draining it before adding the 1:1.5 ratio of rice to water and seasonings. If you have a rice cooker it will take a lot of the work out of making rice, but you can also use a covered pot on the stove. Typically once you bring it to a boil and reduce it to a simmer, the rice should be done in about 20 minutes. Stove cooking requires you to know how to balance the heat you use in an efficient way so that you reduce the amount of scorching. You'll also want to have a tight-fitting lid for the pot since the steam is the most crucial part of the rice cooking process. Once the rice has been reduced to a simmer you're going to want to avoid removing the lid until it's done cooking. After the 20-25 minutes have passed, you'll see that all of the water has cooked away and it is time to remove the pot from the heat. Allow the rice to rest in the pot for a few minutes before removing the lid and fluffing it to have a fluffier result.

Once your rice is cooking, then you can start cooking your tofu. You'll want it to be pressed and drained before you cut it into your desired-sized pieces. Once it's cut, you'll toss it in some corn starch, rice starch, or perhaps arrowroot powder (if you have that) for extra benefits. A light coating that covers all sides is plenty for this process, but if you want a crunchier outer shell on the tofu, you can simply increase the amount of starch/powder coating the tofu. To do this, just cover it in the powder and allow it to rest for a couple minutes. Once the water has moistened the existing layer of powder, you can toss them back into the dry powder to coat again, repeating as many times as desired.

From there, you can take your coated tofu over to a pan of heated oil, just high enough to cook your tofu halfway - this is referred to as shallow frying. The pieces shouldn't be fully submerged in the oil in this process, but any pieces that are will cook in half the time so keep that in mind. Tofu can get quite hard if it's overcooked - sometimes almost inedibly hard - so keep that in mind as well. If kept on medium heat, the tofu should take only a few minutes to cook before turning a beautiful golden color. If you want a harder crunch, allowing the sides to cook a bit longer will turn them a darker color - signifying to you that you have an uber-crunchy piece of tofu on your hands (or, rather, in your chopsticks...) Just simply flip a piece or two over to check the color before flipping all of them and repeat on the other side. Sometimes you may need to rotate the sides that are down on the pan in order to get an even crunch on the entire piece (this will vary with the cut sizes). After every side is cooked, remove from the oil, placing on a clean towel to absorb any excess oil. From there you can toss it in any sauce of your choice! Tofu takes any flavor quite well so feel free to experiment with your sauces.

After your rice and tofu are finished cooking, chop up some hosta greens (portions will vary by preference) or add in any other fresh greens and enjoy!! I often enjoy making a large salad and then adding a cup of hot rice and some tofu on top to increase the amount of fiber in my diet, so try that out as well!!! Play around with the ratios to find what works best for you. (: Always make sure you enjoy your creation and thank God for the blessings in your life, asking for His blessing before enjoying your meal.

To make the tea, simply boil some water and add in some turmeric, ginger, black pepper, lemon juice, and yarrow. You can play with the ratios here to suit your taste as well as your needs. If you're in a significant amount of pain, adding extra yarrow would likely help. I usually just swallow the pieces of yarrow as if they were pills or chew it up before swallowing. Straining it seems like an unnecessary waste to me, as you can always benefit from a little extra fiber. Also by ingesting the spices and herbs with the tea it seems to me that you'd get more benefits that way, but to each their own!(:

I hope yall share this with your loved ones and have a wonderful bonding experience in enjoying sustenance together. Remember to be loving to all of those who love you, and try to extend an olive branch to those who don't - because you never know what is going on inside a person.

#foraged recipes #foraging #medicinal plants #god is love #dinner

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