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boanerges20 · 8 months
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Vyrus by Vtopia
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v5playlist · 2 years
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weownthenitenyc · 1 year
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Alessio Cristiano Releases 'Minds' EP on VTOPIA
Neapolitan, London-based producer Alessio Cristiano has been on a rapid rise over the past few years, making a massive impact with his futuristic and progressive sensibilities. Landing on VTOPIΛ with his Minds EP, the long-awaited two-track offering is out now. Entering the depths of his sonic realm, the title track is composed of a diversity of sounds that captivate the listener from the very…
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glikozi · 3 months
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ένα αγαπημένο σου κομμάτι ;
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formlab · 2 years
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Vtopia Design
https://www.vtopiadesign.xyz/?fbclid=IwAR2lgEbli3WGh2NCKg7jJkevWZufgP6xOG-N-v5lcb0P7UHqcktdR19Cdxg
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ghost-whistle · 1 year
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lobatokarz · 1 year
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AL044 - KAS:ST - VTOPIA (Official video)
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mariatheoldertwin · 2 years
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Vtopia (at Sydney, Australia) https://www.instagram.com/p/CeibkkmJLpg/?igshid=NGJjMDIxMWI=
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sarandsaffitz · 2 years
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Salty Nut Tart with Rosemary, p. 87, Dessert Person by Claire Saffitz
Made on 1/21/22
I’ve been working on this one for the past couple weeks and I’m happy to have finally made it out of the nuttart (pronounced nu’tart, as Matt has been saying any time we talk about it) mindset that I’ve been stuck in. This thing is a trust fall and then once I tasted it… I couldn’t say it felt entirely worth all my effort, but I’m glad to have made it because it does look impressive.
First: Make the Sweet Tart Dough, p. 338
I made the dough two times (the above pictures are from the second batch) because the dough calls for 4 teaspoons of water and one egg yolk … we’re vegan over here. I first tried weighing my flax egg to be equivalent to the egg yolk weight and then adding all the water, but the dough was way too wet. Flax eggs are mostly water, so I decided on my next batch to just use the whole flax egg and add one teaspoon of water. I might even say don’t add any more water, but it worked just fine with one teaspoon added.
Parbake the crust (partially bake the crust) and use leftover scraps of dough to fill in cracks. And OMG there were so many huge cracks. I was seriously contemplating starting over a third time, but I went for it and filled EVERY crack I saw (real or imagined) and you know what, it didn’t leak so I’m glad I spent an hour staring at a tart case.
Finally: Make the Nu’tart
Make it vegan!
I swapped honey for agave nectar and heavy cream for coconut cream (you can find coconut cream where you find coconut milk in a can).
So, I used pine nuts and walnuts, as suggested in the book, but I found I didn’t really care for the pine nut flavor. Perhaps this is because I didn’t have Italian pine nuts like Claire suggests (I may have had Chinese pine nuts, but I bought these from the bulk bins and they made no declaration of their origins). If I were to make this again, I might try a different, less expensive nut, like a cashew or an almond, or even just a ton of walnuts.
I also did not have fresh rosemary. By the time I got to this part of the recipe, I remembered my original plan to go for a walk in my neighborhood and clip some free stuff off a neighbor’s lawn, but it was 9pm and that was just not going to happen. We had old, dry rosemary left, so that’s what I used. If you make this, please, GET FRESH ROSEMARY. I think it would have tasted a lot more interesting if I had remembered this step. As it was, it tasted… meh.
Honestly, the most fun part of this was making the sugar mixture, which turns into a caramel in the oven. Just remember, you’re not supposed to stir anymore once the sugar melts, you’re just supposed to swirl it gently.
All in all, Matt rated this a 2 out of 5 and I have to agree, at least for flavor. Maybe it was the pine nuts, or maybe the lack of fresh rosemary, or maybe I should have put more flaky salt on top. Not sure it was entirely the recipe’s fault as far as flavor goes. This was a good challenge and fun to make when I finally decided to chance it on the tart case.
Last but not least! You may have noticed the little piece of vegan cheddar cheese on my plate. Claire says that this nu’tart is great with cheese, so I went down to Vtopia, a vegan cheese shop and restaurant, and bought myself a little hunk of cheese to pair with the tart. I actually really like their cheddar! It had that tang that you get from it’s dairy counterpart, which I find to be lacking in most vegan cheeses you can buy in the store. Thanks Vtopia! Make sure to give them a follow on Instagram @ vtopiashop
UPDATE: When I brought the rest of this nut tart as party favors for Matt's birthday, everyone said they really liked it. Either they're just being nice, or some people really would like this a lot. So, don't take my overly critical word for it and just try it yourself :)
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rodanmusic · 3 years
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KAS:ST - VTOPIA (Original Mix)
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boanerges20 · 10 months
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Vyrus by Vtopia Design
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yn-96 · 3 years
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A magic world
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wearefreetogo · 4 years
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AL044 - KAS:ST - VTOPIA (Official video)
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escapismxx · 3 years
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singularity #GESICHT #voices #vtopia #singularity #blackandwhite #nature #moor #woods #schwarzweiss #fröhlich #ekelhaft #dark #lostandfound #cutout #moments #ambient #rhön #trees #bäumesinddiebesserenmenschen #backtothewoods #reflections #sunlight https://www.instagram.com/p/CTfbz0fsIx2/?utm_medium=tumblr
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ddarkxx · 3 years
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Been craving a classic sammie lately and luckily our hotel is walking distance from @vtopiashop, a vegan deli - had to order a Vegan Club Sandwich and a Puff Pastry filled Reuben... and of course as I was done deciding what to eat, I saw the cookies 🙈 the Almond Poppyseed @siftbakeryph looked too good to pass up Cheers to the start of this vegan food-venture! 🎉 . . . . . #vegan #veganfoodshare #vegancheese #sandwich #vegansandwich #vtopia #reuben #club #platypus21stbirthdayadventure #adventures #portlandvegan #portland #travel #explore #dinner #birthday #21stbirthday #cookie #vegancookie #dessert (at Vtopia Restaurant & Cheese Shop)
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