extra firm

🍃✨ Earth in Magick ✨🍃

Earth is the starting point of all magick, the centre of the elements, the Mother of everything - but, you probably already knew this! In terms of magick, think of the element Earth as a foundation. Much like the physical planet itself, the element of Earth is grounding, and its usage in witchcraft is based around growth, strength, and prosperity. The existence of Earth is what gives life to all other elements. It is the home of our flowing waters, the soil which provides us with growth, and the oxygen that allows us to breathe. 

♡ Earth in Magick  ♡

Here is a mini guide to the use of earth and its correspondences in witchcraft practices!

GODDESSES: Rhea, Demeter, Rhiannon, Gaea, Nephthys, Ceres, Persephone.

GODS: Pan, Tammuz, Adonis, Arawn, Dionysus, Marduk, Athos.

DIRECTION: North.

COLOR: Green.

USAGE IN RITUALS: Stability, grounding, money, knowledge, prosperity, fertility.

SENSE: Touch.

HERBS: Moss, roots, patchouli, nuts. 

STONES: Opaque // heavy // green stones/crystals (coal, jade, emerald, etc).

MAGICK TOOLS/OBJECTS: Pentagrams, salt, rocks, shield, hammer.

♡ The Earth Signs ♡

The earth signs - Taurus, Virgo, and Capricorn - are all about grounding and stability. This translates into having very dependable, trustworthy, and practical personas. Earth signs are definitely the ones you can depend on for a measured approach. This may in turn cause them to neglect the emotions of their peers, as they can become quite caught up in their own objectives. This occasional desire for material objects in helping lead to a happier life often deems them to be materialistic; however, these signs are really just extra firm in their ideals and passionate about their goals. (That being said, it is still healthy for such signs to try and maintain a healthy balance of possessions and self).Much like the planet Earth itself, earth signs are simply strong in their desires to obtain a comfortable environment through a stable, grounded life.

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Vegan Spring Potato Waffles with crispy baked Tofu

Ingredients:

  • 500 grams potatoes
  • 3 scallions chopped
  • 1 tbsp vegan butter
  • cooking spray
  • 200 grams extra firm tofu
  • 1 tbsp cayenne 
  • 1 tsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 cup soy milk
  • 1 tbsp tomato paste
  • 1 tsp sriracha
  • ¾ cup bread crumbs
  • 1 cup flour
  • 2 tbsp oats

Directions:

  1. Cook potatoes in cold water for 20-30 minutes until tender. 
  2. Pat the tofu dry to remove excess liquid. Slice tofu into equal sizes then into “steaks”. In a shallow dish combine soy milk, salt, sriracha, tomato paste, garlic and onion powder, apple cider vinegar and cayenne pepper. Mix well then lay the tofu steaks into the mixture and let it marinate for 10 minutes. 
  3. Preheat the oven to 200°C and lay a baking pan with parchment paper. Prepare two more shallow dishes and fill one with the breadcrumbs, nutritional yeast and the oats and the other with flour. Take the tofu slices dip each into the flour then back to the batter then coat with the breadcrumbs. Then place the tofu steaks on the baking pan and bake for 10-15 minutes. 
  4. Preheat a waffle iron and spray with cooking spray. Drain potatoes and season with butter salt, scallions and some freshly cracked black pepper. Mash the potatoes until they are smooth and creamy. Add 2 tbsp of the mashed potatoes onto the waffle iron and cook for 5 minutes. Continue until mashed potatoes have been used. 
  5. Serve the waffles with the tofu and drizzle some hot sauce on top (recommended). Enjoy!

I have this theory that we tend to gravitate toward recreating our favorite non-vegan meals into vegan versions. I personally really liked egg salad sandwiches growing up because in all honesty I loved eggs. I choose to not eat them for reasons I don’t think I have to explain here (but will gladly do so if you ask). The Starch Solution has a great recipe. I modified it ever so slightly. It’s absolutely delicious.

Eggless Egg Salad

½ block of extra firm tofu
3 tbsp. vegenaise
2 stalks celery, finely chopped
1 tsp. apple cider vinegar
½ tsp. turmeric
¼ tsp. onion powder
¼ tsp. garlic powder
½ tsp. dried dill weed
¼ tsp. salt
¼ tsp. pepper

I love using the high-protein tofu from Wildwood because you don’t need to drain it. But if you choose another extra firm tofu be sure to drain it to remove any excess moisture. Then, crumble the tofu in a large bowl, add the rest of the ingredients and mix well. Best served chilled.

Didn’t feel like anything too fussy today but wanted something warm as it’s raining outside ☔️
Crispy baked tofu
Gut firm/extra firm tofu and cut into rectangles (about 1-2 cm thick)
Rub them very lightly on both sides in oil (you won’t need more than a teaspoon for the entire block)
Lightly dredge in cornflour and bake at about 180 for 20-30 mins. Flip them over half way.

Sauce
2 tbsp gochujang
2 tbsp syrup (I used sweet freedom)
1 tsp toasted sesame oil
1 tsp light soy
1 tsp garlic powder
Mix together (add a tiny amount of water if it’s too thick

Garnish with spring onion and sesame seeds

When all the trees have been cut down, when all the animals have been hunted, when all the waters are polluted, when all the air is unsafe to breathe, only then will you discover you cannot eat money.

This morning’s plantiful breakfast:
Tofu scramble with oil-free roasted potatoes.


Tofu Scramble

¼ cup vegetable broth (plus a little extra)
4 scallions, thinly sliced
1 block extra firm tofu, drained and crumbled
1 jalapeño, seeded and diced
½ tsp. salt
1 tsp. GF low sodium tamari
½ tsp. turmeric
¼ tsp. black pepper
¼ tsp. garlic powder

Heat up a medium pot and add vegetable broth. Once it begins to sizzle add scallions and cook for about 4 minutes or until most of the vegetable broth has cooked off. Next, add the jalapeño, tofu, tamari, and spices. Cook for another 2 minutes or so.


Oil-Free Roasted Potatoes

1-2 medium sized russet potatoes, rinsed, dried and cut into cubes
¼ cup vegetable broth
2 tbsp. brown rice bread crumbs
½ tsp. garlic powder
½ tsp. smoked paprika
½ tsp. salt

Preheat oven to 400 degrees Fahrenheit. If you don’t have a non-stick baking sheet, lightly spray a baking sheet with a canola oil spray.
Place potatoes in a medium sized bowl and toss with remaining ingredients. Mix to coat potatoes then place on baking sheet and roast for 40 minutes (turning wedges once halfway).

Vegan Tofu Feta and Spinach Pastry

Happy Wednesday, everyone! I can’t believe it’s been so long since I last posted a recipe! I have a really good one for you today. It’s a Greek spanakopita inspired tofu feta and spinach pastry. I don’t really feel comfortable calling it spanakopita because I used some untraditional ingredients. Feel free to used this tofu feta on any other dishes you’re making! It would go great on a salad or on a charcuterie spread!

For the tofu feta:
Ingredients:
- 1 block extra firm tofu, diced into cubes
- ½ cup almond milk
- ½ cup water
- ¼ cup white wine vinegar
- juice from 1 lemon
- 3 tsp salt
- 3 tsp basil

Instructions:
1) Simply combine all the ingredients in a deep tupperware and store in the fridge over night to marinate!

For the rest of the dish:
Ingredients:
- 1 pack of Ternderflake puff pastry, thawed (or any other vegan puff pastry)
- 1 pack of spinach (roughly 11 oz)
- 1 tsp salt
- Flour for rolling out pastry

Instructions:
1) In a large saucepan or frying pan, cook down your spinach on medium, low heat. Add salt and 1-2 tbsp of the tofu feta marinade. This shouldn’t take long. 3-5 min max.
2) Add spinach to a large mixing bowl. Crumble tofu feta into the bowl as well. For good measure, add 2-3 tbsp of the marinade and 1 tsp of salt.
3) On a well floured surface, roll out your pastry. The tender flake comes in two rolls. Roll each one out into a square, about 15 x 15 inches (or as thin as you can without it ripping). Cut each into three strips that are 15 x 5 inches.
4) Add filling to each strip of pastry and roll into a log. Then spiral the pastry onto a baking sheet lined with parchment paper. Don’t spiral it too tight. But not too spaced out that it’ll leave gaps once it’s done baking.
5) Continue with the rest of the pastry, and then bake at 400 degrees F for 20 minutes, or until golden.
6) ENJOY!!!

Quick, low-oil method of making crispy tofu:

1. While pressing a block of extra-firm tofu, preheat oven to 400 degrees (F).

2. After tofu is pressed, slice it into cubes (about 1/2″-1″ cubes).

3. Toss the tofu cubes in about 1/3 cup cornstarch or flour until well-coated.

4. Spray a baking/cookie sheet with PAM or another cooking spray

5. Place tofu cubes on the baking sheet and spray a second time with cooking spray.

6. Bake for 10-15 minutes at 400 degrees (F).

Presto! Great for quick stir-fries and ramen!

Southwest Rainbow Salad ✨

This is one of my faaaavorite salads to make. It has so much good flavor and I always feel so satisfied after I eat it. But I’ll let you be the judge. 😉


Southwest Rainbow Salad

4-6 romaine leaves, chopped
¼ cup shredded red cabbage
½ orange bell pepper, chopped
½ cup black beans, canned or fresh
6-8 cherry tomatoes, halved
½ cup baked tofu (recipe follows)
¼ avocado, diced
Few sprigs of cilantro, chopped
Southwest sauce (recipe follows)

Combine all ingredients in a medium sized bowl and toss with southwest sauce.


Baked Tofu

½ block extra firm tofu, drained and cubed
1 tbsp. gluten free low sodium tamari
Preheat oven to 375 degrees Fahrenheit. Lightly grease a baking sheet with cooking spray or use a non-stick baking pan. Toss the cubed tofu with the tamari then place marinated tofu on baking sheet and bake for 45, flipping tofu once halfway. Remove from oven and allow tofu to cool.


Southwest Sauce

3 tbsp. veganaise or vegan mayo
2 tsp. lemon juice
2 tsp. chipotle powder or adobo sauce
½ tsp. rice vinegar
½ tsp. smoked paprika
½ tsp. garlic powder
¼ tsp. salt

Combine all the ingredients and mix until smooth. Any leftover sauce can be kept in refrigerator for up to a week in an airtight container.

Sunday brunchin’: Tofu rancheros with a dollop of a homemade creamy cashew cheese. This week’s Milk and Eggs - Farm & Food Delivery top picks: tofu, avo, cilantro, lines, tomatoes and these fabulous little locally made corn tortillas. What’s for brunch?!

Tofu Rancheros

¼ cup vegetable broth (plus a little extra)
4 scallions, thinly sliced
1 block extra firm tofu, drained and crumbled
1 jalapeño, seeded and diced
½ tsp. salt
1 tsp. GF low sodium tamari
½ tsp. turmeric
¼ tsp. black pepper
¼ tsp. garlic powder
1 can pinto beans, drained, rinsed and mashed
2-4 corn tortillas
pico de gallo (recipe follows)
cashew cream (recipe follows)

Heat up a medium pot and add vegetable broth. Once it begins to sizzle add scallions and cook for about 4 minutes or until most of the vegetable broth has cooked off. Next, add the jalapeño, tofu, tamari, and spices. Cook for another 2 minutes or so.

Heat up corn tortillas, place on a plate and top with pinto beans, tofu rancheros, pico de gallo and a dollop of cashew cheese.

Pico de gallo

1 large tomato, diced
½ onion, finely diced
2 tbsp. chopped cilantro
1 jalapeño, seeded and minced
¼ tsp. garlic powder
juice of ½ lime
¼-½ tsp. salt

Combine ingredients in a bowl.

Cashew Cream

1 cup raw cashews soaked for at least 8 hours
½ cup water
juice of ½ lime
½ tsp. salt
pinch of paprika

Place ingredients in a blender or food processor until smooth. Cashew cream will keep in an airtight container for up to 1 week.

Use special code ME20OFF for $20 off your first purchase on milkandeggs.com

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Fried rice is honestly my favorite thing to make idk why. Also I found this recipe on Pinterest for homemade wonton wraps so next time I think I’m gonna try those out and bake them with cream cheese that’d be fun.
•white rice
•broccoli
•kale
•garlic
•white onions
•green onions
•extra firm tofu
•low sodium sow sauce
•sesame oil
•chili powder
•turmeric

Teriyaki Tofu Bowl
🌱🍚🥑
1 cup brown rice
½ cup salad greens
½ cup teriyaki tofu cubes
Bean sprouts
Sliced avocado

TERIYAKI TOFU CUBES
1 package extra firm tofu
½ cup Coconut Aminos Teriyaki Sauce
1 tbsp sesame oil
Begin by cutting tofu into even 1" cubes. Places tofu in a large baggies with the teriyaki sauce. Remove as much as as possible from bag as if creating a vacuum seal so that the tofu is evenly covered with teriyaki sauce. Let marinate at least 8 hours. In a frying pan, over medium heat add sesame oil and marinated tofu. Sauté for about 5-10 minutes or until tofu develops a brown crisp on the outside.

Salad-in-a-jar

Here’s a neat idea: packing your salad in a jar for a quick meal.

It’s easy enough, but keep these tips in mind:

  • Most important rule: dressing at the bottom, greens at the top. Keep them as far away from one another as possible. If you do that, your greens will stay crispy and fresh, no problem.
  • Use the resting time to your advantage. Place items that’ll soak up and marinade in the dressing as the next layer for the best salad flavor. Cooked grains, tofu, meats, mushrooms—anything that is spongy and will suck up that yumminess as the jar sits in the fridge.
  • To make the salads a little more hearty and filling, try adding a protein like chicken, quinoa, beans or cubed tofu.
  • We’ve had these salads last as long as 10 days in the fridge without getting soggy, yucky or anything but delicious.
  • I try to keep the ratio of each jar about half-and-half—half toppings, dressing, grains, proteins and half greens.
  • For a few more tips, see the source: http://backtoherroots.com/2013/04/09/salad-in-a-jar-101/

Here are some nice combinations:

Strawberry Spinach Salad with Strawberry-Lime Vinaigrette

  • Strawberry-Lime Vinaigrette (I use about two tablespoons of dressing per pint-sized jar)
  • Cooked Quinoa
  • Sliced Strawberries
  • Sunflower Seeds
  • Sliced Green Onions
  • Crumbled Feta
  • Baby Spinach

Mexican Chickpea Salad with Chile-Lime Dressing

  • Chile-Lime Dressing (I use about two tablespoons of dressing per pint-sized jar)
  • Cooked Brown Rice
  • Cooked Chickpeas
  • Salsa
  • Red Onions
  • Halved Grape Tomatoes
  • Chopped Cilantro
  • Chopped Romaine

Tofu Living Salad with Sesame-Lemon Dressing

  • Sesame-Lemon Dressing (I use about two tablespoons of dressing per pint-sized jar)
  • Drained, Pressed and Cubed Extra Firm Tofu
  • Sliced Red Bell Pepper
  • Chopped Cucumbers
  • Sprouted Lentils
  • Sunflower Seeds
  • Chopped Parsley
  • Chopped Romaine

Sunshine Salad with Orange Marmalade Vinaigrette

  • Orange Marmalade Vinaigrette (I use about two tablespoons of dressing per pint-sized jar)
  • Cooked Quinoa
  • Clementine Wedges
  • Sliced Red Onions
  • Sprouted Lentils
  • Pine Nuts
  • Chopped Romaine
  • Baby Spinach
Some vegan food life hacks

1. Raw cashews + water = creamy sauce. Cashew cream + vegetable stock = perfect stroganoff or pasta sauce. Cashew cream + tomato pasta sauce = pure epic
2. Blend tehini with fresh parsley, lemon, garlic, a little water and salt and pepper for a delicious sandwich filler
3. When baking sweet potato fries - don’t wash your potato first. Any moisture makes them soggy - they’ll be 10x nicer if the potato is dry
4. Bake vegetable sticks with rosemary and eat them with hummus. Yum
5. Make your own basil pesto - it’s so easy and so tasty. Basil+pine nuts+ olive oil+ garlic + salt n pepper+ nutritional yeast = the most delicious pesto
6. Freeze your tofu before you use it. It changes the texture dramatically. Extra firm tofu frozen + defrosted + pressed + marinated + baked or fried = an amazing sandwich filler, stir-fry or curry addition (or just eat with veg coz its yum)
7. Add coriander to everything because coriander is a gift to this earth
8. Add nutritional yeast and a little veggie butter to your risotto for extra creaminess
9. When cooking with coconut milk (eg curry) add plenty of spices and let it cook for a while on a low heat. It’ll thicken up nicely and absorb the flavour better!
10. fry cashews briefly in a little oil on a pan for an amazing addition to a stirfry

Hope these are useful to someone!
🍅🍆🍉🍎🍓🍚🍞🍵🍲🍇

Do you ever look at a minor character and want to call bullshit?

Take Free!, for example-

Momo:

A character that’s just joined the team at Samezuka but is extremely talented. He easily overtakes the team’s backstroke record on his first real attempt to “swim seriously”. Given his skill, he could take the opportunity to be really arrogant, but that’s not what we see:

When Momo finds out that he’s replaced Uozumi in the relay, he’s humble about it and promises to win on Uozumi’s behalf. Similarly, when Nitori says, “You have to win the relay so you can go to nationals because I’ll definitely be in that one,” (while he thinks Momo’s asleep), Momo goes out of his way to assure Nitori that he’ll win the next day.

Momo is not only talented and upbeat- he’s also encouraging and thoughtful, particularly to Nitori, who seems to be easily discouraged.

There was a lot more to Momo’s character than comic relief, and I think he deserved more than that.

Nitori:

Keep reading

Day Two: Bite

Nalu Love Fest

Prompt: Bite

Rating: M+ (NSFW)

Words: 3,702.


Natsu watched his fiance hum happily, walking around their kitchen in what Happy, had nicknamed ‘the happy outfit.’ Which happened to be sweats, Natsu’s shirt and a pair of bright pink socks.

He leaned against the door jamb, not fighting the urge to smile at Lucy, who was now licking the spoon clean from the batter of muffins she just finished cooking. Natsu hadn’t had the chance to watch her for the last week, off on a job with Gray, of all frosted douche-pants, leaving Happy here to ‘watch’ Lucy for him.

When he arrived late last night, he was wracked with exhaustion from the job, the train and Gray’s annoying presence and pestering of about a million questions.

All concerning Lucy and her pregnancy.

Of course, at first Natsu was happy to brag all about how beautiful his wife to be looked, and how well she adapted to growing one of his soldiers — despite Lucy telling him countless times, not to call the baby that — but he soon realized that Gray was just being overly annoying to get on his nerves.

Once he figured that out, he almost threw the stripper off the train.

He stifled a chuckle when Lucy opted to use her fingers to clean the bowl instead of the spoon, creeping over to her silently. She remained oblivious, or so he thought, until she stated, “Natsu, don’t you dare try and scare me.”

Keep reading

It’s lunch time baby bears!

Make sure you eat something today! It’s very important for your health! I’m not sure what you’re to munch on but I have a recipe for the future you can enjoy! (If you’d like of course!)

It issss… Vegan Fried Rice!

I’m a lover of Chinese food so I hope this recipe taste as delicious as it looks! ❤️😋

Ingredients


RICE + VEGETABLES

1 cup (~250 g | 8 ounces) extra-firm tofu*
1 cup (185 g) long- or short-grain brown rice*, rinsed thoroughly in a fine mesh strainer
4 cloves (12 g) garlic, minced
1 cup (100 g) chopped green onion
½ cup (72 g) peas
½ cup (64 g) carrots, finely diced

SAUCE

3 Tbsp (45 ml) tamari or soy sauce, plus more for veggies + to tastes
1 Tbsp (16 g) peanut butter
2 -3 Tbsp (27-41 g) organic brown sugar, muscovado sugar, or maple syrup
1 clove (3 g) garlic, minced
1-2 tsp chili garlic sauce (more or less depending on preferred spice)
optional: 1 tsp toasted sesame oil (or sub peanut or grape seed oil)


Instructions in 10 Steps!

1.) Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray)

2.) In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.

3.) Once the oven is preheated, dice tofu into ¼-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re looking for golden brown edges and a texture that’s firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you’re looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.

4.) While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.

5.) While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.

6.) Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.

7.) Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.

8.) To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce.

9.) Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.

10.) Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.

I hope you enjoyyyy 😊I’m sorry the recipe is so long that it takes so much space and I’m sorry it isn’t very neatly done!

I’m just trying to see if I can continue to provide something for you honey bears or not since I’ve been gone for an eternity! ❤️

I still love you guys though

- Mod Dia

3

Vegan Tofu Scramble

Ingredients:

  • ½ tbsp nutritional yeast
  • ½ tsp turmeric
  • ½ tbsp kala namak salt
  • black pepper
  • 100 grams of extra firm silken tofu
  • Bread of choice
  • Pomegranate seeds
  • 1 tbsp olive oil

Directions:

  1. Heat oil in a pan. When oil is hot add tofu and break it apart with your spatula.
  2. Add the spices and stir it around to combine. Cook for about 5-10 minutes stirring the tofu around on medium high heat.
  3. Place tofu scramble on top of some toast or another bread of choice. Sprinkle with some fresh parsley and some pomegranate seeds (Yes it’s gooooood).
  4. Eat up and enjoy!