bowl of red peppers on white

Magical correspondences of food

abundance and fertility: apples, bananas, barbecued foods, basil, beef, berries, cabbage, carrots, coconut, corn, figs, fish, grapes, honey, kiwis, lettuce, milk, mustard, oats, olives, oranges, peaches, pork, rice, tropical fruit, walnuts

cleansing: barbecued foods, bay leaves, beer, chicken, cinnamon, coconut, fennel, garlic, grapefruit, honey, horseradish, hot peppers, hot sauce, lemons, limes, mint, mustard, onions, oranges, peppers (all kinds), red foods, rosemary, sage, thyme, vinegar, water, whiskey (or any distilled beverage), white foods

comeliness: apricots, avocados, basil, beets, cucumbers, eggs, ham, honey, oats, olive oil, peanut oil, pears, rose water, rosemary, tea, water

creativity: anything made in pot or served in a bowl or cup, allspice, carrots, celery, grapes, ham, honey, mead, milk products, mushrooms, mustard, pomegranates, pork, water, wine

decisions: brazil nuts, caraway seed, celery, coffee, dill, grapes, hazelnuts, honey, mustard, raisins, rosemary, tea, turkey, watercress

knowledge and education: apples, beans and seeds, caraway seed, celery, citrus fruits, coffee, dill, figs, grapes, greens, hot foods and spices, meat, mint, nutmeg, root vegetables, rosemary, savory, tea, walnuts, watercress

employment: alfalfa, almonds, basil, bay leaves, cashews, chamomile, cinnamon, cloves, dill, ginger, grapes, maple syrup, meat, mint, nutmeg, oats, oranges, pecans, pineapple, pomegranates, radishes, salt, wheat

luck: allspice, bamboo shoots, bananas, beer, black-eyed peas, cabbage, champagne, coconut, coleslaw, fish, hazelnuts, kumquats, mincemeat, noodles, nutmeg, oranges, pears, pineapple, pomegranates, red beans, rice, sugar, tea, wine

happiness: apples, apricots, barley, beer, bubbly beverages, celery, cherries, chocolate, cucumbers, cumin, honey, lemons, lettuce, marjoram, milk, mint, olives, oregano, peaches, quince, raspberries, saffron, wine

money: alfalfa, allspice, almonds, bananas, barley, basil, beans, berries, cabbage, cashews, chamomile, chocolate, cinnamon, cloves, dill, eggs, figs, ginger, grapes, lettuce, maple syrup, marjoram, milk, mint, oats, onions, oranges, parsley, peanuts, pears, peas, pecans, pine nuts, pineapple, pomegranates, rice, sesame seeds, spinach, tea, tomatoes, wheat

promises: bay leaves, cumin, figs, garlic, honey, lemons, licorice, mulberries, nutmeg, onions, oranges, peanut butter, plantains, rose water, rye, salt, sunflower seeds, tea, wine

psychic awareness: bamboo shoots, bay leaves, bean sprouts (all), carrots, cauliflower, celery, celery seed, cinnamon, citron, coconut, cucumbers, dill, fish, flowers (garnish), grapes, lemons, lettuce, mace, mint, mushrooms, nutmeg, onions, potatoes, rose water, thyme, tofu, vegetarian fare

relationships: apples, barley, basil, bay leaves, cabbage, catnip, cheese, cherries, chestnuts, chocolate, cinnamon, dill, ginger, honey, kiwis, lemons, marjoram, nutmeg, oranges, parsley, raspberries, strawberries, sugar, tomatoes, vanilla, wine

protection: almonds, artichokes, bananas, basil, bay leaves, birch beer, broccoli, Brussels sprouts, cayenne, chives, cloves, corn, cranberries, dill, eggs, garlic, horseradish, jalapeno peppers, leeks, marjoram, mustard, nettle, olive oil, onions, parsley, peppers, pineapple, prickly pear, radishes, raspberries, red rice, rhubarb, rosemary, rum, salsa, sesame seeds, sunflower seeds, tomatoes, vinegar

sex: beans (men), blackberries, brandy, caraway seed, cardamom, carrots, celery, cherries, chocolate, cinnamon, figs, fish, ginger, honey, mangoes, mint, mustard, nutmeg, olives, oysters (women), parsley, peaches, plum wine, raspberries, rice, rose water, sesame seeds, shellfish, strawberries, truffles, vanilla yams

changes: asparagus, beans, beets, beverages, celery, cheese, citrus fruits, fennel, fermented items, frappés, ginger, grapes, lavender, microwave foods, mint, mulberry, oregano, rosemary, saffron, tea, vanilla, vinegar

health: alfalfa, allspice, almonds, apples, bananas, barley, basil, beans, berries, bran, brandy, cabbage, chicken, cinnamon, cloves, cornmeal, cucumbers, dill, eggplant, eggs, figs, garlic, ginger, honey, kumquats, lemons, marjoram, milk, oats, onions, parsley, peanuts, pears, peas, pine nuts, pineapple, rice, sesame seeds, spinach, thyme, tomatoes, walnuts

Source: Bubble, Bubble, Toil &Trouble – Mystical Munchies, Prophetic Potions, Sexy Servings, and Other Witchy Dishes by Patricia Telesco  

anonymous asked:

do you have a recipe for this garlic rice? cos that sounds tasty

yep yep! here goes:

1. Cook some white rice. It can be jasmine rice, basmati rice…personally, i use kokuho rose Japanese rice. I have a rice cooker, which is a kitchen appliance blessed upon me by the food gods.
-If you have a rice cooker, use ½ cup of rice per person you’re making the rice for, and two times as much water (for example, i made some for three people, so i used 1.5 cups of rice and 3 cups water).
-If you don’t have a rice cooker, you can make it in a saucepan with the same rice-water ratio and cooking it 10-15 minutes on low heat covered with a lid.

2. Finely chop 1.5 tablespoons of garlic clove. Like, get as close to mincing it as you can with a knife.

3. Add 2 tablespoons of vegetable oil to a skillet pan. Put the stove on medium-low heat. 

4. Add the chopped garlic when you can smell the oil cooking. Cook the garlic until it’s a golden-brown color. Don’t cook it any longer or it will turn bitter.

5. Add the cooked white rice and stir for about 3 minutes until the garlic is mixed nicely with the rice.

6. Put that shit in a bowl and eat the hell out of it. have fun

While it still tastes delicious by itself, it’s also fantastic with a few other things. I always add:
-Chopped parsley
-Chopped scallion
(green onion…same thing)
-Finely-ground black pepper 
-Red chili flakes 
-A sunny-side-up egg 
-Some kind of chopped meat
(bacon is actually really good with it lol. although chicken, pork, and ham are also really good. if you can’t eat meat or don’t like meat, you can just leave it out)

Also here’s a photo of it to give you an idea of what it looks like:

By the way, this dish is called “sinangag” and is a common Filipino breakfast dish! my father taught me to make it after his travels in southeast Asia.

happy eatin’ yall


Breakfast was the usual bowl of oats and a cup of coffee with vanilla soy milk. I cooked the oats in soy milk with half a banana mashed and topped them with the rest of the banana, raspberries and almond butter. With a ton of cinnamon inside and more on top.
I couldn’t wait until lunch was ready so while preparing it, I snacked on red bell pepper and cucumber with hummus!
Lunch then was millet (mixed with turmeric hence the yellow colour) with broccoli, zucchini, tofu and white beans all roasted in coconut oil (protein 💪🏼) and sprinkled with gomasio. 
For dinner we ordered pizza. I asked for the vegetarian one with a whole spelt base and no cheese and instead topped it with fermented tofu feta ‘cheese’ myself.
Now I’m just going to have some dark chocolate- I will probably share a bar with my mom while playing card games as we do most nights :)

anonymous asked:

What recipes can I make in only a pot or pan with inexpensive ingredients? (Btw I love your blog)

Hey Anon! 
Thank you for the kind words :D

For inexpensive staples you should look into stocking:

Rice - one big bag can last usually 2 or more months but its worth the investment
Sugar - one bag can last a while
Beans - I’m looking at dried as they’re less expensive than canned, but you can buy a small bag a week if you want.
Vinegar - For most recipes I’d recommend Red wine or Apple Cider vinegar, but white can work as well. A large bottle isn’t too pricey and will last a while.

Inexpensive ingredients can range, but my usual go-to when I’m budgeting my meals more are these:
Lentils (dried is less expensive then cans)
Another type of beans (chickpea, Kidney, Black-eyed)
Cooking Onion (you can usually buy a bag for $2 and they last a month)
Soy sauce and or hot sauce


Using these ingredients you can make a few different recipes.

These are my own, and based on what I’ve made in the past. I don’t now your access to spices, and spices can be quite expensive so I’ll leave them as optional, however flavour will be better with spices.

Vegetable Stock
Veggie stock is super easy to make, and requires your veggie scraps, a pot and a freezer. For me, it saved me about $3 a week. Although seeming like a small amount, that’s ~$156 a year.

As you cook more, you can cut off the ends of the veggies (such as the tops of carrots, the ends of broccoli or mushrooms, the skins of garlic or onion). Rather than throwing them out, you can store these ends in a bag or container and collect them in the freezer. when your container is full, put them in a pot and cover with water. Add any herbs (oregano, Thyme, Bay) and salt and pepper to taste. Bring your pot to the boil and then reduce to a simmer. Cook for 25-35 minutes. 
Once done, drain the broth into a bowl, you can just try to pour it carefully or if you have a strainer to use, drain it through the strainer. Discard the boiled veggie scraps.
You can store the broth in the fridge for up to 4 days or the freezer for up to 5 months. 

Lentil Cabbage Soup
If you have been collecting veggie scraps or have some homemade veggie stock available to you you can easily make this dish. Its a quick, light meal that you can also add cooked rice to if you desire.

½ cup sliced Cabbage
1/3 cup lentils (or another bean) - pre-cooked
1 clove minced Garlic
Pepper and salt to taste
2 cups Vegetable stock
1 tsp soy sauce or hot sauce
½ cup cooked rice (optional)*

Bring your veggie stock to a boil with the pepper and garlic. Mix in the hot sauce or soy sauce. Taste and add salt to your preference. Add the lentils and if using rice, spoon the rice out into a bowl. Add your cabbage to the soup and cook for 1-2 minutes. 
Once the cabbage is cooked, pour into the bowl over rice(if using) and enjoy!

*You can use rice, pasta or quinoa for this recipe

Red beans and rice
Assuming you have invested in a large bag of rice to use for the month, this is a great protein packed starch to have along side veggies.

1 Cup rice 
1 ¾ cups water 
½ cup red beans or lentils
½ cup chopped tomato
Salt to taste

If using white rice and pre-cooked lentils/beans, add the rice and tomato to a pan with your salt. Add 1 ¾ cups of water and bring to the boil. once at the boil, reduce to medium heat and cook for 15-18 minutes. At the 13 - 15 minute mark, add your beans/lentils and continue cooking. Once the water has boiled away, fluff your rice.

If using brown rice pre-cooked lentils/beans, add the rice and tomato to a pan with your salt. Add 2 ½ cups of water and bring to the boil. reduce to medium heat and cook for 25 - 30 minutes. At the 23 - 25 minute mark, add your beans/lentils and continue cooking. Once the water has boiled away, fluff your rice.

You can also add Mexican chili spice or paprika to the rice to add flavour.

Cabbage Rolls
This recipe will use most of the ingredients listed above, and can be used to make lunches or dinners for a while. The lentil filling will last in the fridge for half a week to 5 days.

Cabbage - take off the leaves and use the largest outside leaves for this recipe
1 ½ Cup Lentils (cooked)
1 medium Tomato diced (or ½ large tomato)
2-3 Sliced Mushroom
½ diced Onion
2 cloves Garlic, minced
1 tsp soy sauce or hot sauce (different flavour depending on what you add)
1 cup water
Pepper and Salt to Taste
Recommended but not required - 1 tsp Mexican chili spice,  1/2 tsp ginger or ginger powder

Bring a pot of water to a boil, in this pot you will be blanching the cabbage leaves. This will help wrap the filling in the cabbage leaves without the rolls coming undone or being too bitter. Submerge a few leaves at a time and cook for 1 to 3 minutes. 
Set the cabbage leaves aside and begin working on the filling.

For the filling
Have the lentils cooked ahead of time or use a 400ml can of lentils for this. 
In your pan, add a few TBS of water or vegetable stock instead of oil to cook your Onion and mushroom. Add the onion and mushroom to the pan and cook on medium heat for 5 minutes or until soft. Add the garlic and any spices you’re using excluding Salt. This includes soy sauce or hot sauce(I’d recommend Sriracha). 
Add your tomato and ½ the extra water. After 7-10 minutes add the Lentils. If your pot is drying out, add more water to the pot as you cook. Since you’re not using oil, the risk of your dish sticking is higher so you want to keep a layer of water/sauce in the pot while cooking.
Cook for 10 -13 minutes, and keep adding water up to the 8 minute mark. Once the filling starts looking like a saucy ‘meat like’ filling you can take it off the heat. 

Spoon your filling into you cabbage leaves and roll them up. You can store the filling on its own and make up blanched leaves or store the full rolls for almost a week.

Cole Slaw
This is a simple oil and vinegar dressed coleslaw, 

1 cup Cabbage - Cut into thin strips
½ cup Carrot - cut into thin strips 

¼ cup vinegar
1tsp sugar
Salt and pepper to taste
1 clove diced Garlic
Optional (but reccomended) 2TBS Olive or peanut oil

Prepare the dressing first, using the Vinegar, Salt, pepper, sugar, garlic and Oil. (note: The oil makes this recipe more palatable, but its not required. This dressing is to wilt down the cabbage and carrot and add some acid to the recipe).
Cut up your carrot, and cabbage. Add to a bowl with your vinegar dressing and let rest for 15-20 minutes or until the cabbage wilts. This can be stored for 1 - 1 ½ week.

Lentil Slaw
This is a little off the beaten path, but a nice no-cook meal like the cole slaw above.

1 cup Cabbage - Cut into thin strips 
½ cup Carrot - cut into thin strips
½ cup lentils (cooked)
Optional -  1/2 cup Diced Tomato

¼ cup vinegar 
1tsp sugar
Salt and pepper to taste
1 clove diced Garlic
Optional (but reccomended) 2TBS Olive or peanut oil

Prepare the dressing first, using the Vinegar, Salt, pepper, sugar, garlic and Oil. (note: The oil makes this recipe more palatable, but its not required. This dressing is to wilt down the cabbage and carrot and add some acid to the recipe).
I highly recommend Apple Cider vinegar or Red Wine vinegar for this recipe but you can use white vinegar. 

Cut up your carrot, and cabbage. Add to a bowl with your vinegar dressing and let rest for 15-20 minutes. Prepare your lentils and diced tomato (if using). You can add an extra bulb of garlic to your lentil mix if wanted.

Once the Cabbage is wilted, mix in your lentils (and tomato if using). Once mixed you can serve.

One little note - Most of these recipes I do by sight, so I’ve never written them out until now. The ratios may need a little tweaking when you make them so taste as you go. I tend to eat low salt, low sugar so my taste is very different from the average westerner.

I hope these helped, and isn’t just a wall of text - Good luck!
Vegan and Vegetarian Recipes!


In the morning, I make myself a tofu scramble or peanut tofu.

Then, here are some (vegan) meal ideas for lunch, dinner & snacks

I always add one of the following proteins (all are vegan) to my buddha bowls:
- Tofu
- Seitan
- Beans
- Lentils
- Chickpeas
- Falafel 
- Tempeh

Buddah bowl 1:

Rice, TVP, squash, roasted potatoes, zucchini, roasted red peppers,  white onion (sauce: tahini + soy sauce + hot sauce +  agave)

Buddah bowl 2:

Quinoa, lentils, sweet potato, red peppers, asparagus, garlic  (sauce: peanut butter, vinegar, agave, soy sauce, water)

Buddah bowl 3:

Barley, olives, red onion, corn, eggplant (sauce: hot sauce, almond  milk, tahini)

Buddah bowl 4: 

Rice noodles, mushrooms, zucchini, eggplant, spinach, onion  (sauce: soy, hot sauce, water, tahini)

Pasta salad:

Corn pasta (cool), avocado cubes, red onion, shredded lettuce,  sundried tomatoes, red pepper (sauce: lemon juice, olive oil,  vinegar, agave, chili paste)

Mexican Quinoa:

Quinoa, olive oil, garlic, jalapeño, veggie broth, black beans, tomatoes, corn, chili flakes, cumin, lime, avocado

Falafel dippers:

Chickpeas, onion, garlic, cumin, parsley, basil, chickpea flour, olive oil (sauce: tahini, lemon juice, olive oil, agave, garlic, salt) 


Coconut potato curry:

potatoes, cashews, cherry tomatoes, tomato paste, cayenne pepper, cumin, garam masala, coconut milk, olive oil, basil

Vegan Roasted Red Pepper Pasta:

corn spaghetti, almond milk, shallots, red pepper, garlic,  olive oil, nutritional year, corn starch, pepper flakes

Potato “fries”:

Yellow potatoes, chill flakes, batter, lettuce (dipping sauce: chili  paste, mashed tomato, water)

Mushroom Polenta:

garlic, polenta, vegan butter, vegetable stock, rosemary,  mushrooms)

Vegan Pizza:

dough: gluten free blend, salt, baking powder, sugar  (coconut), yeast, olive oil  toppings: olives, pelati tomato  sauce, basil, red onion, mushrooms, spinach, zucchini 

Rapini Pasta:

Corn pasta, rapini, broccolini, olive oil, lemon juice, chill flakes

Thai curry noodles

Rice noodles, onion, cherry tomatoes, coconut oil, spinach (sauce:  coconut milk, tomatoes, tofu, soy sauce, ginger, red curry paste, sriracha, garlic, salt, lime juice) 

Spicy peanut butter tofu:

Firm tofu, peanut butter, sriracha, garlic, vegetable stock, green onions, rice vinegar, agave, soy sauce

Veggie burger:
Veggie patty, whole wheat bread, lettuce, tomato, mushrooms, avocado, olives (sauce: mustard or ketchup or vegan mayo or hot sauce)


Pistachio-stuffed dates:

pistacchios, salt, dates, shredded coconut 

Greek salad:

black olives, cucumber, tomato, chickpeas, red onion, bell pepper  (sauce: red wine vinegar, olive oil, oregano)

Rice rolls:

Rice paper, lettuce, onion, mushrooms, peppers (dipping sauce:  tahini, hot sauce, water, chili paste, soy sauce)  

Date balls:

Dates, shredded coconut, raw oats

Apple slices with sauce:

Green apple slices, cinnamon (sauce: soaked dates)

Sweet potato chips

Sweet potatoes, salt, vinegar 

Baba Ghanoush

lentils (beluga), eggplants, pomegranate, parsley, tahini, lemon  juice, salt)

Most recipes can be found on my pinterest /deelsian, or I’ve made them myself! 

I will be updating this list frequently, adding things (probably will add a dessert category).

Things I buy that are pre-made for when I’m lazy! (it happens!)
- Vegan pizza
- Burritos 
- Veggie sushi
- Quinoa salads
- Veggie burgers
- Veggie nuggets
- Vegan hot dogs
- Oreos
- Sorbet frozen yogurt
- Pre-seasoned tofu (terriyaki) 

Recipe: Radish Salad

Description: The radishes are so crisp!

Game ingredients: Radish, Oil, Vinegar

This recipe restores 200 energy and 90 health. It can be obtained from the Cooking Channel and sells for 300g. 

Difficulty: Easy, 1 hour, 20 minutes. Serves 4.

I wanted to make this two days ago but the radiator in my car died so I couldn’t go grocery shopping. Sorry about that. 

-2 bundles of radishes (about 12 or 13 radishes)
-Half a cucumber
-¼ of a large red onion
-½ teaspoon salt
-½ cup olive oil
-2 tablespoons white wine vinegar
-½ teaspoon white sugar
-1 clove garlic, minced
-2 teaspoons dill
-½ teaspoon pepper

Remove the stems and roots from the radishes and discard them. Scrub down the radishes to remove any dirt, and then slice them up. 

Place the slices in a colander. Add the ½ teaspoon of salt and toss, and then let them sit for 10 minutes to drain any excess water. 

While the radishes are draining, combine the olive oil, vinegar, sugar, garlic, dill, and pepper in a bowl. Whisk together until smooth. 

Slice the cucumber up, and then cut the red onion into medium-sized pieces. I found the best way to get a decent size was to cut two thick slices off the onion, and then cut them as shown below. Then simply pull apart the pieces and cut any chunks that are too large in half. 

In a bowl, combine the radishes, cucumber, and onion. Whisk the oil mixture again before pouring over the vegetables, and stir to combine. Cover the bowl with a teatowel and place in the fridge for 1 hour. 

Serve as a side-dish. 

The sharpness of the radishes and the onions are balanced well by the coolness of the dill and the cucumber. It’s a light, summery dish with hearty flavours. 


check em out

blink 182
sum 41
green day
the killers
the strokes
tokyo police club
twenty one pilots
father john misty
twenty one pilots
lady gaga
franz ferdinand
catfish and the bottlemen
cage the elephant
bowling for soup
the maine
the white stripes
the hunna
beach fossils
the struts
the wombats
joy division
the 1975
the arctic monkeys
all time low
red hot chili peppers
the smashing pumpkins
vampire weekend
noel gallagers high flying birds
the streets
the cure
boys like girls
k. flay
arctic monkeys
jimmy eat world
nothing but thieves
the sex pistols
we are scientists
mc lars
van damsel
beach weather
the kooks
father john misty
midnight to monaco
the vaccines
vinyl theatres
x ambassadors
the arctic monkeys
green day
vampire weekend
the neighbourhood
walk this way

Fried Egg and Rice

I love how they say bird egg, like there might be the slight chance that you might use a dinosaur egg.

Difficulty: Easy-ish, it’s easier if you’ve made fried rice before, 20-ish minutes, serves 1


  • 1 cup White Rice
  • 1 green onion
  • 1 egg
  • Salt
  • ¼ tsp. Crushed Red Pepper flakes, more or less depending on your spice level
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • ½ tsp sesame oil
  • oil for frying

Prepare your rice. I’m using a rice cooker, so wash your rice, measure the right amount of water, and set it to cook. Cool completely before using. Leftover rice also works for this.

Thinly slice up your green onion. Set aside. In a separate bowl, mix the soy sauce, rice wine vinegar, sesame oil, salt, and red pepper flakes. 

In a pan, heat about a tablespoon of oil on medium low. Crack your egg in the pan, and cover. Cook until it’s done how you like it.

While that’s cooking, heat another tablespoon of oil in another pan. Put your rice and fry for about 1 minute. Mix in the soy sauce mixture, and stir. When everything is incoperated, turn off the heat and mix in the green onion.

Put rice into a bowl. Place fried egg on top. If you want to add a protein to your fried rice, you can. Just fry it up before adding rice. It’s a super filling breakfast that’s easy (enough) to make and tastes great.


request: “ can you write a scenario where changkyun and wonho are staying over at kihyuns and his wife house, and they have to babysit their child” -anon <3

characters: wonho x changkyun 

word count: 2,359

a/n: hey guys im so sorry if its kinda meh ;-; the gif is not mine


Originally posted by precioussekai

A high pitched scream roared throughout the whole building. Two grown men chasing after a little girl was a sight to see. Kihyun and his wife had decided to ask Wonho and Changkyun to babysit their daughter, Kira, for the whole day which they were already obliged to do so after being saved by the couple from being kicked out from the nearby arcade.

The whole house was a total mess. Bottles, blankets, and clothes were all over the place, not to mention the toys that Kira has been playing with. Wonho and Changkyun were now busy looking for the missing Kira. Tiptoeing their way to every corner in the room, Wonho was finally able to see the tiny toes sticking out under the curtains. 

A cheeky grin crossed Wonho’s face and pointed at the curtain right in front of them, making Changkyun burst out laughing. “Omo, where could she go?” Changkyun acted distressed as if he haven’t found her. “Is she in….here!” Wonho pulls the curtain open and meets the twinkling eyes of Kira. “You found me, you found me!”

The sound of Kira’s giggles filled the room. Kira was about to run away again when Changkyun got a hold of her, throwing her up in the air and catching her right on time. “Aigoo, you’re really mischievous aren’t you?” Changkyun teased and tickled Kira on the armpits, making her squirm while laughing really hard.

Wonho couldn’t help but smile at the sight. Glancing up at the clock, his eyes widen and before they knew it, they were rushing towards the kitchen with Kira in their arms. “We’ll be dead if Kihyun finds out that we didn’t feed her on time.” Wonho rattled and quickly prepped the pot on the stove while Changkyun placed Kira on her high chair. 

“What are you going to cook, Hyung?” Changkyun asked and frantically paced fro and to behind Wonho. “I’ll just cook some ramen and we’ll be fine.” Changkyun was then brought to a stop. “Hyung! Are you even sure that Kihyun feeds her those junk?!”

“Well, if he hasn’t then it’s totally fine!” Wonho shrugs and was about to pour the noodles into the boiling pot when his phone rang. It was Kihyun. Nervously answering the phone, clearing their throats before they could even speak was something that Kihyun didn’t catch.

(Hey guys, did you feed Kira?)

“Yeah, we did and she loved it.” Wonho lied, only to receive a look from Changkyun. “I’ve got to go now, Ki. I have to go cook some food for us.” Before Kihyun could even utter a reply, Changkyun immediately turned the phone call off and proceeded in pouring the seasoning and noodles on the pot.

The sound of tummy rumbling caught the grown men's’ attention. It was from Kira and she was starving. When the ramen was almost cooked, Kira starts to whine and let out a cry, making Changkyun panic as Wonho immediately grabbed a character designed bowl and pours the ramen after giving it ten seconds.

Carefully placing the bowl in front of Kira, Changkyun hands her some trainer chopsticks and spoon. Wonho yelps as he remembered that Kira doesn’t like it when the food’s too hot, making him grab a fan and start cooling down the ramen. 

Wonho’s arms were practically gonna fall off from the continuous flapping of arms in order to cool down her meal, however, in just an instant the ramen was cooled down for Kira to dig in. Grabbing a bowl of rice and some watered down kimchi, Changkyun places it beside Kira’s bowl and watches her eat it with slowly.

“Do you think we’ll be dead when she tells Kihyun that we fed her that?” Changkyun asked once more. “Nah.” Wonho carefreely shrugs and proceeds to the fridge, looking for some side dishes that he can mix with their rice. “Yah Changkyun, get some metal bowl and some red pepper paste.”

Mouths munching on something crunchy filled the kitchen. “Have some of the white kimchi.” Wonho places a piece of kimchi onto Changkyun’s spoonful of bibimbap before returning his attention to his own spoon. It was almost normal for the two men to feed each other. “Thanks.” Changkyun couldn’t help but groan at how delicious it was to pair the bibimbap they’ve made with some kimchi.

“Hyung, have you tried wrapping the bibimbap on some greens?” Changkyun queries as he places a spoonful of bibimbap on a lettuce and wraps it up. Wonho shakes his head in response, and this was the only response that Changkyun needs in order for him to put the wrap up to his mouth. Wonho takes the wrap with his mouth in one go before groaning in delight.

It was utterly delicious. The two of them stared at each other’s eyes while enjoying the taste of bibimbap hovering their taste buds. You can say that they were in foodie heaven until they heard someone clear their throat. And it was no other than, Kira, who has been staring at them with a pout.

“Can I have some?” 

Kira’s puppy dog eyes melted the boy’s heart, making them let out an ‘aww’ before feeding her some wraps. An hour has finally passed and their lunch time was finally over. Changkyun lifts Kira off her high chair and carefully sets her down on the floor. 

Dashing out of the kitchen then into the living room, Changkyun didn’t bother chasing after her as Wonho has already wiped off her face and hands. “Hyung, I’ll go play with Kira, okay?” Wonho responds with a ‘mm’, allowing Changkyun to leave the room with just one go.

Kira was already sitting down on the floor with her colored papers, pens and glue sprawled all over the coffee table. “Hm, what are you doing Kira?” Changkyun asks as he settles down beside her. “I’m gonna draw umma and appa!” 

“Really? Alright, then… can I draw with you?” Changkyun cutely asked with his voice slightly raised into a high pitch, making Kira burst into giggles. Kira nods her head in response and immediately transfers her attention to the paper and colored pen right in front of her.

Her tiny littler fingers were tightly wrapped around the pen and she was in a complete trance in her own little world. Red, green, blue and yellow lines inked the thin paper.  Various colored caps were scattered around the whole living room, may it be under Changkyun’s thighs, behind Kira, on top of the coffee table, meters away from the table and much more.

Changkyun was also lost in his own tiny world as he lets out everything that was on his mind on the pink colored paper underneath his palms. Starting with a black pen, he drew the outline and slowly filled the blank spaces with different colors, adding life to it.

Wonho, who was busy wiping the newly washed dishes, was surprised to only hear the sound of the tv. Carefully placing the last bowl on the rack, Wonho dries his hands off with some towel before trudging towards the living room. Wonho was surely surprised to see Changkyun having pen marks on his face.

“Oh no, I think our Changkyun needs some mustache, Kira.” Wonho schemingly suggested with a pout. A gleeful squeal left Kira’s lips as she tackled Changkyun down on the floor with a pen on her hand. Before Changkyun could even stop and let out a protest, the tip of the pen has already grazed themselves over his upper lip and tinted it with black ink.

Wonho didn’t think twice and joined Kira, placing Changkyun’s head on his lap as he write’s his name all over his forehead, receiving a lot of approval from Kira. Fits of giggles and laughter filled the air. Wonho and Changkyun had never felt this warm feeling on their tummies again after leaving the kindergarten way back during their X-Ray days.

Changkyun was now finally free and all of them were busy doodling random things on every colored paper. Wonho couldn’t help but draw a picture of him, Kira and Changkyun happily eating some bibimbap wraps to commemorate the event that happened hours ago. 

“Kira,” Wonho called out without ripping his eyes off the colored paper. “Yes, uncle?” Kira softly replied and was also focused on her paper. “Who do you like more, Uncle Changkyun and Uncle Wonho or appa?” Wonho’s eyes twinkled with mischief and waited for Kira to answer.

This was also something that has caught the ever silent Changkyun’s attention. Kira seemed to be unbothered by the thought but there was a knowing smile plastered on her face and it had an uncanny resemblance of Kihyun’s smile The dimples on her cheeks were deep that she almost looked like a cute little kitten. 

Her eyes twinkled as she looked up to meet the gaze of her uncles. “I like you guys more!” There was a hint of sincerity in her voice and the boys just couldn’t get enough of it. “C’mere!” Wonho throws his arms widely before wrapping them completely on Kira’s tiny body. 

“Do you want to hang out with us tomorrow?” Changkyun peered over Kira’s smiley face and ran his fingers through her brown locks. “Where will we go tomorrow?” Kira’s already hyped up by the thought of having a lot of fun with the best uncles in the whole wide word.

Wonho pulls her away from the hug and sits her down on his lap. “Do you want to go to the amusement park?” 

“Ooohhh! I do, I do! Appa never takes me there since he’s too busy.” Kira sadly says with her shoulders slightly slumped in sadness. “Aww, don’t worry. We’ll ask permission from your appa when he comes home, okay?” Changkyun reassures the toddler and bloops her nose with his finger.

Suddenly the sound the door opening made everyone turn around, only to see Kihyun and his wife smiling widely at them. Kira didn’t think twice and ran towards her parents, giving them a tight hug.

“How was your day with the uncles, sweetie?” Kihyun’s wife asked and only received a smile from her daughter.” Aye, is my daughter being cheeky again?” Kihyun teased, making Kira burst out laughing.

“Uncles was really fun!” Kira beamed and squirmed out from her mother’s hold, going down to rush back to Changkyun and Wonho. “Aigoo, look at the time. I guess we have to go now, Kira.” Changkyun sadly announced and stands up to get his things when he felt a small pair of arms being wrapped around his leg.

“Oh, what’s wrong Kira?” Wonho asked with his bag and Changkyun’s bag in his hands. “Don’t leave..” Kira’s happy smile was long gone as it was now replaced with a sad pout. Tears were welling up on the corner of her eyes and even tightening her grip around Changkyun’s leg.

“Aigoo, does our Kira want us to stay over for the night and play with her a little bit more?” Changkyun picks her up and looks at her in the eyes. “Yes…” her response came out as a whisper as she fiddled on the hem of her dress. “Baby, your uncles still has work to do..” Kihyun apologetically reasoned out and caressed his baby girl’s head, only to make her burst out crying. 

She threw her arms around Changkyun’s neck and buried her face on his shoulder. It was no use in denying that she has grown attached to her uncles in just a small amount of time. “Do you love your uncles?” Kihyun softly queries and only earns a nod from her.

“Do you want your uncles to be tired that they can’t play with you anymore?”

A soft ‘no’ was heard and everyone was startled when Kira makes Changkyun set her down on the floor, her head lowered as tears continued to brim down her cheeks. “Ey, don’t be sad now, kiddo. We still have to go to the amusement park tomorrow, silly.”  

“You are?” Kihyun confusingly asked, taken aback by the sudden announcement. ”Yes, we are!” Changkyun beamed and finally lets out a sigh of relief when they saw the smile on Kira’s face.”And we’ll be going tomorrow morning!” Wonho glances over Kihyun’s wife then to Kihyun. 

“Now, if you want to go to the amusement park with your uncles, they have to go home and rest up, baby.” Kira’s mother coos as she pickes her daughter up. “Okay..”

“Alrightie then, we better get going since [y/n]’s gonna treat us to dinner.” Changkyun remarks and was about to head out when Kira stopped them. “Wait! I have something for uncles.”

She waddled her way towards the coffee table and grabbed the colored paper that she had been working on since a while ago.

“Here.” She offers the colored paper to Changkyun and Wonho, who was tearing up at the thought. “Thank you, baby.” Wonho utters and gives her a pat on the head.

Kihyun and his wife couldn’t help but soften at the sight. Never has she really opened up to others but they were glad that it was Wonho and Changkyun being the first persons whom she opened up to first.

“Why don’t you give your uncles one last hug before they leave?”

Kira didn’t need to be told twice as she already wrapped her arms around Wonho’s neck then pulls away immediately to give Changkyun a hug. “We really need to go now.” Wonho chuckles as they were already ushered to the front door.

“Thank you for watching Kira for us.” The couple cooed and received only a smile from the two. “Take care now and don’t forget about the amusement park tomorrow, alright?” 

“Don’t worry, we’ll be back tomorrow and we’ll probably bring [y/n] and Hyungwon with us.” Changkyun says and gives Kihyun and his wife a hug, only to be followed by Wonho.

“Bye guys.” The two unisons and slowly headed out to their car when they heard a high pitched scream from behind, only to make them burst into a wide smile and leave the place with their hearts beating in joy.

“See you tomorrow uncles!!” 


It’s been a while since I’ve posted any recipes. I was looking down at my dinner and I said to myself, “This is tasty. I should tell people about it.” So, gothy homemakers and spooky foodies, enjoy!

Dragon’s Fire Soup
(aka Spicy Sweet Potato and Red Pepper Bisque)

This is a simple and low calorie recipe for the health goths of the world. It serves one, with some leftovers. If you have a partner in crime or a family of gothic ducklings, scale it up. I have a hell of a time finding recipes for one so I’m leaving it as is.


  • 1 medium sweet potato or yam
  • ¼ medium red bell pepper
  • 2 tsp. sesame oil (you can use olive oil for this too)
  • 1 fresh jalapeno pepper
  • 1 tsp. finely grated ginger root (get the tubes of pre-grated stuff, it is awesome!)
  • 1 ½ tsp, extra virgin olive oil
  • 2 tsp. mild white miso paste
  • 1 cup low sodium vegetable broth
  • Salt and Pepper to taste


  1. Peel and cube the sweet potato. Bring a small sauce pan of water to a boil over medium heat, enough to cover the sweet potato. Place the sweet potato cubes in the boiling water and cook for 5-7 minutes until tender. Drain and set aside.
  2. Remove seeds from the ¼ red bell pepper. Roast bell pepper on grill or gas stovetop. This is the fun part. Turn frequently until skin is evenly charred. Place in a medium bowl and cover with a kitchen towel for 10 minutes. If you desire, you can peel the skin under running water or leave it on for extra charred goodness. Chop into ½ cubes.
  3. If you don’t like spice, you can skip this step. Remove the seeds from the jalapeno pepper. Dice and fry in sesame oil over medium heat until lightly browned. Remove from oil and set aside.
  4. Place sweet potato, bell pepper, jalapeno peppers, ginger, olive oil, miso and broth in a blender. Blend until smooth. If the consistency is too thick, add water.
  5. Place blended soup in pot and heat. Season with salt and pepper to taste.

Veggie and tempeh stir fry with soba noodles

Ingredients for two servings: 

300g tempeh, 2 tablespoons of soy sauce, 1 tablespoon of white vinegar, 1 tablespoon of maple syrup, 1 teaspoon of fresh garlic, 1 ½ tablespoon of sesame oil or coconut oil, 1 onion, 1 glove of garlic, 1 small carrot, 1 small zucchini, ½ red bell pepper, 1 large handful of broccoli, 1 tablespoon of soy sauce, 200g soba noodles, salt to taste, cashews


1. In a bowl mix together soy sauce, white vinegar, maple syrup and ginger. Cut tempeh into cubes, add it to the bowl and cover with the marinade.

2. Wash (and peel) all your veggies and chop them into small pieces. Chop the onion and mince the garlic. 

3. Preheat a large pan with sesame/coconut oil. Sauté the onion for a few minutes. Then add in garlic, broccoli and carrot. Sauté for another ~4 minutes and add zucchini, red bell pepper and tempeh (including the marinade). Stir well.

4. Cook soba noodles according to the instructions on the package.

5. Add one tablespoon of soy sauce to the veggies and stir. Cook for another 5-8 minutes, until soba noodles are done. 

6. Drain the soba noodles, add them to the pan and mix them with tempeh and veggies. Add salt if you need to.

7. Transfer to two bowls, top with (roasted) cashews (and sprouts) and enjoy!

Recipe Roundup: Savory Deviate Delight

By Constance Riverton

As a chef, I have spent my life gathering unique and rare recipes from across Azeroth. The challenge to find the originator is part of the thrill. I hope to share with you some of my findings along with a tasty treat you might make as a result of my journey.

Savory Deviate Delight was the result of a pirate’s work. He shared his recipe with other ship’s crews and it slowly made its way to society. Rumors abound of the dish having some unexpected side effects in some of its iterations. Stories of changing into a pirate or a Defias rogue make the rounds of campfires around Azeroth. But these fantastical recountings always say the dish itself was delicious. This combination intrigued me and I began my search for the origin.

In the lower half of the Eastern Kingdoms, the Southsea pirates make their home. Ranging far across the oceans, they capture unwary travelers and plunder treasures large and small as their way of life. Life aboard ship can be dreary at times, the food bland as supplies begin to run sparse the longer the ship is at sea. Research led me to the pirate Stinkbraid, he decided this lack of tasty food was unacceptable. He began to experiment until he found the right blend of spices to make a dish that would survive for extended journeys but would also taste good.

Now served at some of Azeroth’s finest restaurants, albeit altered slightly, the dish is one that all can enjoy.

Presented here in its un-altering form, I give you Savory Deviate Delight you can make in your own kitchen. Enjoy!

Savory Deviate Delight


  • Vegetable oil for frying
  • 3 tilapia fillets, cut in half
  • Salt
  • Pepper
  • 2 cups yellow corn
  • ½ cup red bell pepper, diced
  • Splash of white wine vinegar
  • 6 flour tortillas
  • ½ cup tartar sauce
  • About 1 cup red cabbage, finely shredded


  • 1 ½ cups flour
  • ¼ cup cornstarch
  • 1 ½ cups buttermilk
  • Cayenne pepper
  1. Pour about an inch of oil into a small frying pan and begin heating over medium heat, to about 300 degrees F. Combine all the ingredients for the batter in a small mixing bowl, whisking together until you have a thick smooth mixture. Pat dry the fish fillets, and dip into the batter, then gently lower into the hot oil. Let the strips of battered fish cook for a minute or two on each side until a nice golden color, then remove to a plate lined with paper towel to drain.
  2. In a separate pan, add a dash of oil, then roast the corn and red pepper for a few minutes until they begin to brown, then add the splash of vinegar. Stir for another 30 seconds, and remove from heat, sprinkle with salt and pepper.
  3. To put together the tacos, spread a dollop of tartar sauce down the middle of a tortilla. Lay one piece of fried fish over that, then top with the corn mixture and cabbage. Serve immediately.

Constance Riverton is a freelance chef and writer. She has published such cooking influenced novels as “Dine, Revere, Admire” and “Troll Treats: One human’s guide on what not to eat when with trolls.” She’s on a mission to bring the stories behind the recipes we know and love.

(OOC: This recipe is from the World of Warcraft Cookbook, enjoy!)

Tonight’s dinner: Vegan burrito bowl

- Chipotle fried veg: onions, garlic, peppers and mushrooms fried with chipotle paste, cumin, paprika and cayenne pepper

- Avocado pieces: with lime & coriander

- Chunky homemade salsa: chopped tomatoes with olive oil, white wine vinegar, parsley, and chopped red chilli pepper

- Salad: cherry tomatoes & shredded lettuce

- Brown rice

It was really delicious and filling!

Bean Salad

Serves 1


¼ red onion (white are way too powerful and not as sweet)

1 and a half vine ripened tomatoes, you can use about 6 cherry tomatoes or baby plum, but ive found vine taste the best

½ of a 400g tin of mixed beans, drained

½ of a bell pepper

A glug of cider vinegar (any fruit based vinegar will do, I’ve used red wine vinegar before, just not malt)

A little olive oil

a pinch of salt and pepper.


Simply cut up all the ingredients to your liking and mix in a bowl with the vinegar, olive oil and seasoning.

This is a very quick and easy recipe but it is definitely filling. and also suitable for vegans. I eat it regularly.

Mars Celestial Fire Surround

Originally posted by eternal-sailormoon

[Disclaimer: This is more of an outline, less of a recipe. If you are unable to use something for any reason please feel free to remove or substitute as you see fit. Scented candles and incense can be substituted with LED candles and oil diffusers or wax melts. Don’t feel like you can’t do this spell if you don’t have every ingredient! Also if you have something else you think would be good, feel free to add it in!]

[Also for this particular spell, if you don’t like the smell of a spice/herb, don’t use it! You may have to smell it for a while!]

Protection Spell: A spell to protect a space from harmful energies/entities

Ingredients & Tools:
mortar & pestle [or bowl and back of spoon/wooden handle or coffee grinder]
any combination of the following, dried [acacia (aka arabic gum), basil, black pepper, calamus*, chives, coriander, cumin, garlic, nettle, onion, thistle]
salt [black salt or fire salts ideally, sea salt, pink salt, table salt, etc.]
container to hold salt and herbs/spices
gemstone(s) [garnet, red jasper, red tourmaline, ruby]
candle [black, red, brown or white]
incense [dragon’s blood or other protection incense]
feather [or fan or whatever you can find to waft smoke]
broom or vacuum

[*calamus is considered to be poisonous, handle with care]

Mars Celestial Fire Surround!
Make this area protected ground
For all those whom I hold dear
Evil nor negativity is welcome here
Protect us from any that cause harm
That is the power of this charm

If you wish you may call upon any elements (especially fire!), spirits or god/desses of choice before beginning
Light candle and incense. If you wish you may carve the symbol of Mars into the candle.
Give any non-powdered herbs and spices a good smashing with your tool of choice
Combine herbs and spices with salt, mix well
Sprinkle the salt mixture around the space you wish to protect while reciting the incantation. You may make a circle, sprinkle in the four directions or five corners of the pentagram or cover the entire area if you so choose. (If protecting a whole house focus on any entry points such as doors, windows, fireplaces and vents.)
If you feel comfortable doing so, pick up your incense and walk around the space, wafting it with your tool of choice into the entire space.
If you have more than one gemstone you may arrange them however you like such as in a circle, the four directions or five points of the pentagram. If you only have one simply hold it in your hand.
Sit in the area and imagine a barrier of fiery energy encasing the space, keeping out all unwanted energies and entities. Sit for as long as you like.
Once your feel the space is sufficiently protected you may blow out/snuff your candle if it is still lit and sweep or vacuum up the salt mixture (which may or may not have picked up any negative energy for you to dispose of).

Special thank you to @paganmovedex for the inspiration, @cosmic-witch for the compilation of resources and @mychemicalpanic00 for their room cleansing idea.

Other spells I’ve done:
Moon Tiara Magic

Other spells I plan on doing:
Shine Aqua Illusion- invisibility glamour
Sparkling Wide Pressure- favor charm
Venus Love Chain Encircle- love binding
Silence Glaive Surprise- word binding
Uranus World Shaking- disruption hex
Neptune Deep Submerge- divination enchant
Pluto Deadly Scream- crisis hex

Packed into a soft whole-wheat pita, this nutty, ginger-infused chicken salad makes a satisfying meal – and it only takes 20 minutes to put together!


2 tbsp natural unsalted cashew butter
2 tbsp low-sodium chicken broth
1 tbsp apple cider vinegar
1 tbsp fresh grated ginger
2 tsp low-sodium soy sauce
¼ tsp red pepper flakes
12 oz cooked chicken breast, shredded or roughly chopped
2 scallions, thinly sliced
1 carrot, peeled and grated
½ cup diced cucumber
2 tbsp chopped fresh cilantro leaves
4 whole-wheat pitas, halved and split


In a small bowl, whisk cashew butter, broth, vinegar, ginger, soy sauce and pepper flakes until smooth; set aside.
In a large bowl, combine chicken, scallions, carrot, cucumber and cilantro. Add cashew mixture and stir to coat. Fill each pita half with chicken mixture, dividing evenly.

Wounds - Part Three

You can find the other parts of this story and my Masterlist HERE!

Synopsis: You and Negan sit down and chat about one another’s situations and things heat up

Ships: Negan x Reader
Words: 1,881
Warnings: Curses, smutty stuff

You were sat at the small circular table which was covered with a red and white patterned tablecloth which was peppered with holes, curtsy of the mice that now infested the lodge. Before you sat a can of warmed soup, you hadn’t bothered too put it in a chipped, dusty bowl.

You had boarded up all the windows so no orange light from the small, sweetly scented candle would attract the dead.

Opposite you with a matching can of soup was the man you had saved; his greased back hair wasn’t as precise as you had seen it as a few wayward strands of hair fell in front of his face. He licked his lips as he looked at the canned soup that you had so kindly prepared for him.

Keep reading


Unsurprisingly, the texture of the soufflé omelette is the most appealing, bizarre, unexpected .. the kind of thing you could keep shovelling into your mouth until the girth of your waist rivalled the size of Jupiter. I’ve made a practice several days before, marvelling, perplexing at its texture. But it is the sauce.. the sauce, that elevates this dish into god realm delicious. Am I sponsored? Nope? I just have a proclivity for the for the ridiculous of metaphors or hyperboles. The electric beaters are not supposed to be for hire before 12 yet this recipe.. this recipe.. and bear witness to the deflate! Alright, I may willingly make this if a friend happens to crash over, and allows me to consume all of it. Possibly. It’s springy, it’s bouncy.. it’s magic! Doesn’t it have Superman’s level of ring to it? I don’t care how early you have to get up to make this do it. Doooo iiiitttt. Oh and seasoning generously is key here!

Yukihira Souma’s Mini Souffle Omelette Recipe

Serves 1

2 eggs, 1-2 tblsp of cream, 1 tblsp olive oil, 1 tblsp of butter

For the tomato sauce: clove of garlic, 1 tomato, pinch of chicken consomme, 1 ½ tblsp red wine, pinch of salt and pepper

Dice garlic and tomatoes

Add tomato, you could strain the seeds or used canned diced tomatoes but eh.. it’s morning, it’s breakfast, you shouldn’t manhandle your food. Simmer for 2 minutes. 

Add pinch of chicken consomme, 1 ½ tblsp red wine and pinch of salt and pepper. Cook until thickened, remove from heat. Strain if you want that lusciously smooth sauce but who’s awake enough for that? In the same vein, yes you could caramelise onions and garlic together but perhaps when you’re remaking this again for dinner. It’s that good. 

Separate egg yolk and whites. Mix yolks with cream and season liberally. Very. Cream dilutes flavour so whatever you think is enough, add another pinch. And pepper.

Ensure that bowl and beaters are clean before beating on high until stiff peaks form. Yes it’s possible without sugar as I’ve learned. Everything is a lie.

Add egg yolks and VERYYYYY gently, mix with whisk or spatula until close to incorporated.

Melt butter in a pan ad pour over souffle mix. Smooth over with a palette knife, cook for 1 minute.

Cover with lid and steam for 1 ½ minutes.

Fold and press against side of the pan to form its shape. Work quickly! It shrinks like Ron Weasley faced with spiders. 

Sprinkle with minced (? I swear there was a proper term for finely chopped parsley) and spoon over tomato sauce.

Enjoy. You will.

Recipe for Vegan Triple D

Welcome to the Commoners’ Conclave in the City of Singing Trees in the middle of a magical pine forest. Buckthorn Snapdragon, ratfolk proprietor, gets all his food from the local druids. Join him and the badgerfolk drink specialist, Listerblossom, as they make you a fine feast!

Snapdragon Salad


  • 3 Red Potatoes, cubed
  • 1 Avocado
  • ½ White onion, diced
  • 1 Lime
  • Olive Oil
  • Black Pepper, Red Pepper, Cilantro, Garlic
  • A few tostadas


Combine potatoes and onions in bowl, spice up to taste, drizzle over the olive oil, and stir it all together. Roast in oven for 30 minutes at 425. Cut the avocado in half and remove the pit, roasting in the oven for the last 10. Pour potatoes in bowl, scoop out avocado into bowl and mix well. Squeeze 1 lime over it all and give it a final stir. Place on top of tostadas to serve!

Goddess’ Grace


  • ½ Head of Cauliflower, Chopped Small
  • 2 apples, cut into small cubes
  • 1 cup of crushed walnuts
  • 1 TSP of Honey (Honey is acceptable for some vegans, and not for others. Can be substituted for same amount of cane sugar.)
  • Salt,Pepper, Rosemary
  • Olive Oil


Combine all ingredients, Drizzling with Olive Oil. Bake for 30 Minutes at 425. Delicious!

SweetnSour Pink Surprise


  • half a carton of strawberries
  • 3 kiwis
  • 2 bananas
  • 2 cups strawberry lemonade (less if you want a thicker smoothie)
  • 12 cubes of ice (less if you want a thicker smoothie)


Peel kiwis and bananas, get rid of the greenery on the strawberries, and throw all ingredients in a blender. Blend until smooth (or chunky, if that’s what floats your boat). Enjoy! Also, a note, most smoothies have milk in them to help them thicken up. If you want to use milk instead of lemonade, I suggest almond milk or soy milk as a vegan alternative!

vegan foods at the store
Breakfast (Dry)

Apple Jacks
Cap’n Crunch Peanut Butter Crunch
Cinnamon Crunch Crispix
Cinnamon Krunchers
Cinnamon Life
Cocoa Rice Krispies
Complete Oat Bran
Complete Wheat Bran
Corn Flakes
Corn Pops
Frosted Flakes
Fruit Harvest
Just Right
Life Cereal
Nature’s Valley Granola Bars (Brown Sugar)
Quaker Apples and Cinnamon
Quaker Cinnamon and Spice
Quaker Date and Walnut
Quaker Oatmeal (Raisin)
Quaker Raisins and Spice
Raisin Bran
Reese’s Puffs
Rice Krispies


Alpine Spiced Cider
Ghirardelli Hot Chocolate (Chocolate Hazelnut)
Ghirardelli Hot Chocolate (Chocolate Mocha)
Ghirardelli Hot Chocolate (Double Chocolate)
Ghirardelli Hot Chocolate (White Mocha)
Ghirardelli Sweet Ground Chocolate (Baking Cocoa)
Hershey Syrup (Chocolate)
Hershey Syrup (Strawberry)
Kool-Aid Drink Mix
Nescafe Ice Java Iced Coffee Syrup
Nestlé Nesquik Syrup (Chocolate)
Nestlé Nesquik Syrup (Strawberry)
Nestlé Nesquik Syrup (Very Vanilla)


Airheads taffy
Blow Pops
Brach’s Cinnamon Hard Candy
Brach’s Root Beer Barrels
Brach’s Star Brites
Chocolove Dark Chocolate bar
Chocolove Cherries and Almonds Dark Chocolate Bar
Chocolove Crystallized Ginger Dark Chocolate Bar
Chocolove Orange Peel Dark Chocolate Bar
Chocolove Raspberry Dark Chocolate bar
Cry Babies
Fruit By the Foot
Hubba Bubba bubblegum
Jolly Ranchers (lollipops and hard candy)
Laffy Taffy
Mary Janes (regular and peanut butter kisses)
Panda Licorice
Smarties (U.S. Brand)
Sour Patch Kids
Super Bubble
Swedish Fish
Sweet Tarts


Bremner Wafers
Cracker Jacks
Famous Amos Sandwich Cookies (Peanut Butter)
Ferrara Wafer Swirls With Chocolate
Grandma’s Peanut Butter Sandwich Cremes
Hain Apple Cinnamon Rice Cakes
Herr’s Salsa and Lime Tortilla Chips
Keebler Animal Crackers
Keebler Club Crackers
Keebler Vienna Fingers
Kettle White Popcorn
Kool-Aid Gels
Krispy Kreme Fruit Pies
Lance Capitain’s Wafers
Lance Choc-O Cookies
Lance Peanut Bar
Lance Sugar Wafers (Strawberry Creme)
Lance Sugar Wafers (Vanilla Creme)
Lay’s Blue Corn Chips
Lay’s Potato Chips (Natural Country Barbecue)
Lay’s Potato Chips (Thick Cut Sea Salt)
Lay’s Stax
Lay’s WOW! Potato Chips
Lay’s Yellow Corn Chips
Lundberg Brown Rice Cakes
Manischewitz Whole Wheat Matzo, Unsalted Matzo, and Savory Garlic Matzo
Melba Toast (Rye)
Melba Toast (Sesame)
Melba Toast (Wheat)
Microwave popcorn (minus the real butter flavor)
Mission Foods Pre-Cut Unfried Tortilla Chips and Strips
Mission Foods Pre-Fried Tortilla Chips and Strips
Murray Southern Kitchen Iced Oatmeal Cookies
Nabisco Ginger Snaps
Nabisco Original Graham Crackers
Nabisco Spiced Cinnamon Cookies
Nabisco Teddy Grahams (Chocolate and Cinnamon)
New York Flatbreads (Everything and Garlic)
Nutter Butter Bites
Peanuts, sunflower seeds, almonds, cashews, and Pistachios
Quaker Apple Cinnamon Rice Cakes
Ritz Regular Crackers
Ritz Roasted Vegetable Crackers
Snyder’s Pretzel Chips (Garden Veggie)
Snyder’s Pretzel Sticks (Pumpernickel/Onion)
Soy Crisps (Barbecue, Deep Sea Salt, Garlic Onion, Salt and Vinegar, and Apple Cinnamon Crunch flavor)
Spicy Sweet Chili Doritos
Stacy’s Pita Chips (Baked, Cinnamon Sugar, Pesto and Sundried Tomato, Taxarkana Hot, and Tuscan Herb)
Sun Chips Original flavor
SunSpire Organic Dark Chocolate Almonds
Toasteds Crackers (Sesame and Wheat)
Tostitos Bite Size Rounds Tortilla Chips
Tostitos Blue Corn Restaurant Style Tortilla Chips
Tostitos Crispy Rounds Tortilla Chips
Tostitos Dipping Strips! Tortilla Chips
Tostitos Restaurant Style Tortilla Chips
Tostitos Scoops Tortilla Chips
Baked Tostitos Scoops Tortilla Chips
Tostitos Multigrain Tortilla Chips
Tostitos Natural Blue Corn Restaurant Style Tortilla Chips
Tostitos Natural Yellow Corn Restaurant Style Tortilla Chips
Town House Original Crackers
Trail mix
Triscuits Wasa Crispbread (Multi-Grain)
Wheat Thins (Original, Multi-Grain, Reduced Fat, and Sundried Tomato and Basil)
Zesta Original Crackers


Arnold Premium Seasoned Stuffing
Betty Crocker Bac-o’s Bacon Flavor Bits
Brianna’s French Dressing
Brianna’s Poppy Seed Dressing
Brianna’s Santa Fe Blend Dressing
Campbell’s Franco-American Mushroom Gravy
Classico Pasta Sauces (Roasted Garlic)
Classico Pasta Sauces (Spicy Red Pepper)
Dona Maria Mole
El Paso Enchilada Sauce
Girard’s Champagne Dressing
Girard’s Italian Dressing
Girard’s Original French Dressing
Girard’s Raspberry Dressing
Hunt’s Manwich Sauce
Kame Marinades (Red Chili)
Kame Marinades (Sweet Teriyaki)
Kame Marinades (Thai Coconut)
Kame Marinades (Wasabi With Ginger)
Kellogg’s Corn Flakes Crumbs
Knorr Red Bell Pepper Pesto Sauce Mix
Kraft Balsamic Dressing
Kraft Catalina Dressing
Kraft Classic Italian Vinaigrette Dressing
Kraft Creamy Italian Dressing
Kraft Fat-Free Italian Dressing
Kraft French Dressing
Kraft French Fries Seasoning
Lipton Recipe Soup and Dip Mix (Onion)
Lipton Recipe Soup and Dip Mix (Onion Mushroom)
Lipton Recipe Soup and Dip Mix (Vegetable)
McCormick Bac’n Pieces
McCormick Spaghetti Sauce Mix
Newman’s Light Balsamic Dressing
Newman’s Light Italian Dressing
Newman’s Light Raspberry and Walnut Dressing
Newman’s Olive Oil and Vinegar Dressing
Newman’s Red Wine Vinaigrette and Olive Oil Dressing
Newman’s Regular Balsamic Dressing
Old El Paso Taco Seasoning Mix
Peanut Butter & Co. White Chocolate Wonderful
Pepperidge Farms Cubed Herb Seasoned Stuffing
Prego Mushroom Pasta Sauce
Ragu Pizza Sauce

Baked Goods

Arnold’s Carb-Counting Multi-Grain Bread
Arnold’s Jewish Rye Bread
Arnold’s Potato Sandwich Rolls
Arnold’s Sesame Sandwich Rolls
Arnold’s Stone Ground Whole Wheat Bread
Arnold’s Wheat Sandwich Rolls
Cobblestone Mill Hoagie Rolls
Cobblestone Mill Jewish Rye Bread
Cobblestone Mill Kaiser Rolls
Cobblestone Mill Onion Rolls
Cobblestone Mill Party Rolls
Cobblestone Mill Pumpernickel Bread
Cobblestone Mill White Sub Rolls
Cobblestone Mill Whole Wheat Bread
Dutch Country Soft Potato
Dutch Country Whole Wheat
Krispy Kreme Fruit Pies (Apple)
Krispy Kreme Fruit Pies (Cherry)
Krispy Kreme Fruit Pies (Peach)
Kroger Bread
Little Debbie Cake Donuts
Pepperidge Farm Dark Pumpernickel Bread
Pepperidge Farm Rye and Pumpernickel Swirl Bread
Thomas New York Style Bagels (Blueberry)
Thomas New York Style Bagels (Cinnamon Swirl)
Thomas New York Style Bagels (Everything)
Thomas New York Style Bagels (Plain)
Thomas Toaster Bagels (Cinnamon Raisin)
Thomas Toaster Bagels (Plain)

Refrigerated and Frozen Foods

Anne’s Flat Dumplings
Athens Phyllo Dough
Athens Phyllo Mini Shells
Calaro Guacamole
Edy’s No-Sugar Bars
Edy’s Whole Fruit Bars
Fleischmann’s Light Margarine
Food Lion French Fries
Food Lion Hash Browns
Food Lion Restaurant Fries
Food Lion Seasoned Curly Fries
Food Lion Shoe String Fries
Food Lion Steak Fries
General Mills Italian-Style Vegetables
General Mills Roasted Potatoes With Garlic and Herbs
Luigi’s Italian Ice
Minute Maid Frozen Lemonade Bars
Mrs. Smith’s Deep Dish Pie Crust
Pepperidge Farm Puff Pastry Sheets
Pepperidge Farm Puff Pastry Shells
Pillsbury Cornbread Twists
Pillsbury Turnover (Apple)
Pillsbury Turnover (Cherry)
Piñata Flour Tortillas
Safeway Whipped Cream (Canned)
Simply Potatoes Diced Potato With Onion
Simply Potatoes New Potato Wedges
Simply Potatoes Shredded Hash Browns
Smart Squeeze Fat-Free Margarine
Smuckers Uncrustables Peanut Butter and Grape Jelly
Smuckers Uncrustables Peanut Butter and Strawberry Jam
SuperPretzel Baked Soft Pretzels


Aunt Jemima Coffee Cake Mix
Aunt Jemima Whole Wheat Pancake/Waffle Mix
Betty Crocker Bisquick
Fred Meyer Semi-Sweet Chocolate Chips
Ghirardelli Chocolate Chip Cookie Mix
Green Giant Cream Style Sweet Corn
Hodgson Mill Bran Muffin Mix
Hodgson Mill Caraway Rye Bread Mix
Hodgson Mill White Bread Mix
Hodgson Mill Whole Wheat Gingerbread Mix
Jello-O Instant Pudding (Banana Creme)
Jello-O Instant Pudding (Chocolate)
Jello-O Instant Pudding (Lemon)
Jello-O Instant Pudding (Vanilla)
Kraft Baker’s Angel Flake Coconut
Martha White Pizza Crust Mix
Old El Paso Taco Shells
Thai Kitchen Noodle Bowls (Pad Thai)
Thai Kitchen Noodle Bowls (Roasted Garlic)
Thai Kitchen Noodle Bowls (Thai Peanut)
Tropical Source Dark Chocolate Chips
Uncle Ben’s Cinnamon and Raisin Rice Pudding Mix


Betty Crocker Hash Brown
Campbell’s Franco-American Mushroom Gravy
Campbell’s Tomato Soup
Del Monte White Corn Cream Style
Healthy Choice Country Vegetable Soup
Hormel Chili
Hunt’s Manwich Sauce
Knorr Red Bell Pepper Pesto Sauce Mix
Kraft “It’s Pasta Anytime” Spaghetti With Marinara
Kraft French Fries Seasoning
Kraft Snake ‘N Bake (Hot/Spicy Coating Mix)
Kraft Snake ‘N Bake (Original Chicken Coating Mix)
Kraft Snake ‘N Bake (Original Pork Coating Mix)
Kraft Taco Bell Taco Dinner
Lipton Beefy Onion Soup
Lipton Recipe Soup and Dip Mix (Onion)
Lipton Recipe Soup and Dip Mix (Onion Mushroom)
Lipton Recipe Soup and Dip Mix (Vegetable)
Manischewitz Sweet Potato Pancake Mix
McCormick Fajitas Seasoning Mix
McCormick Hot Seasoning Mix
McCormick Mild Chili Seasoning Mix
McCormick Original Seasoning Mix
McCormick Pasta Salad Vinaigrette Dressing Blend
McCormick Sloppy Joe Seasoning
McCormick Spaghetti Sauce Mix
Mission Foods Corn Tortillas
Mission Foods Flour Tortillas
Mission Foods Taco Shells
Mission Foods Tostadas
Near East Roasted Garlic & Olive Oil Cousous
Near East Spanish Rice Pilaf
Near East Toasted Almond Rice Pilaf
Near East Toasted Pine Nut Couscous
Old El Paso Enchilada Sauce
Old El Paso Fat-Free Refried Beans
Old El Paso No-Fuss Fajita Dinner Kit
Old El Paso Taco Seasoning Mix
Progresso Soup (Hearty Tomato)
Progresso Soup (Lentil)
Progresso Soup (Tomato Basil)
San Giorgio Pastas (Angel Hair)
San Giorgio Pastas (Elbow Macaroni)
San Giorgio Pastas (Rigatoni)
San Giorgio Pastas (Rotelle)
San Giorgio Pastas (Spaghetti)
Simply Asia Sesame Teriyaki Noodle Bowl
Swanson Vegetable Broth
Top Ramen (Oriental)
Uncle Ben’s Lemon & Herb Rice
Uncle Ben’s Long-Grain Rice
Uncle Ben’s Mexican Fiesta
Uncle Ben’s Oriental Fried Rice
Uncle Ben’s Spanish Rice
Uncle Ben’s Wild Rice
Zatarain’s Black Beans & Rice
Zatarain’s Black-Eyed Peas & Rice
Zatarain’s Dirty Rice Mix
Zatarain’s Gumbo Mix With Rice
Zatarain’s Jambalaya
Zatarain’s Red Beans & Rice