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.


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.


Vegan Spring Potato Waffles with crispy baked Tofu


  • 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


  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.

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!

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).

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.

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!


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
•white onions
•green onions
•extra firm tofu
•low sodium sow sauce
•sesame oil
•chili powder


Ita bag is more or less finalized!!!! (Wish I had enough space for those last three!!)
Also wish they’d stop moving around. Might have to add extra firm fabric to hold it down
(Patamon and Tentomon were given as gifts which is why they’re missing, that and I have no room for them, or Salamon/Plotmon)

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


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

I wanted to share a quick recipe for fried tofu even though it’s not totally necessary because tofu is one of my favorite things. 👌👌
I didn’t do anything fancy but, hey, that makes it pretty simple and easy to use in any recipe you want. (Here I am having Literally Just Tofu TM -I did add some soysauce and red pepper flakes but.)
Extra firm tofu
Sesame seed oil
Soy sauce
Rice vinegar
Finely minced garlic, about two cloves
You’ll also need:
Cooking oil
A refrigeratable marinade container
A spatula
Some kind of mixing instrument
1. Press the tofu
-remove the tofu from the packaging and drain
-put the tofu on a plate, wrapped loosely in a towel (put napkins or paper towels between the tofu and towel if you’re worried about lint)
-balance something heavy on top; I usually use a large pot/pan and multiple heavy cans. make sure that the weight is even and not too excessive or the tofu may split open and fall apart while frying
2. Marinade
-mix sesame seed oil, soy sauce and rice vinegar in a small container in approximately even portions (I usually go kind of light on the sesame seed oil because it’s pretty strong) and the garlic and stir
-cut the tofu into cubes after about half an hour of pressing. you’ll want about twelve cubes to keep them a good size for frying, or adjust for whatever recipe you’re using it for
-soak the tofu in the marinade for about fifteen minutes while refrigerating, or longer to let it absorb more if you’re not as impatient as I am
3. Fry
-heat a frying pan on medium to medium-high heat with about a tablespoon of oil. it’s good to be a bit liberal to prevent the from sticking but be careful and monitor the heat as you go as this can increase splattering
-add the tofu (I like to use a small pan and just a few cubes of tofu at a time) being extra, extra careful of the hot oil (you can use the spatula to keep your hands further from the pan) and stir/flip the tofu until it’s golden brown on all sides. add a bit more oil as you go, especially if you cook the tofu in multiple batches, to keep it from sticking, but again, be very careful! you may need to turn the heat down a bit as you go.
4. Have it with noodles or in a stir fry, or in any recipe you like 😊
(Turn the stove off and be careful when transferring to a dish.)
This may not seem like much of a little space food but it makes a really good snack which is always fun, and it’s super fun to make! The marinade is just my favorite way of doing it but you can use whatever sounds good to you. Be safe!!! Remember that the stove is dangerous for littles so get some help if you need it. Cooking is always more fun with company. ❤❤❤

Lunch should be our biggest meal of the day but not so big that we feel stuffed. Like all meals, lunch should include a little protein, a little fat and some carbs. I find that when I balance these three nutritional elements I feel my best and when I don’t I begin having weird cravings or eating in between meals. How about you? Is there something that triggers unhealthy eating/cravings?
Today we’re having toasted sourdough with tofu mushroom scramble, salsa + avo. Delicious.

Tofu Mushroom & Spinach Scramble

¼ cup plus extra vegetable broth (for cooking)
½ yellow onion, chopped
1 green or red bell pepper, chopped
1 jalapeño, diced
8 button or shiitake mushrooms, sliced
2 handfuls spinach
1 block extra firm tofu, drained and crumbled
½ tsp. cumin
½ tsp. coriander
1½ tsp. turmeric
½ tsp. salt
½ tsp. pepper

Drain tofu and wrap it in a kitchen towel. Place the tofu on a plate and top it with something heavy like a cutting board. (I use my marble pastry board since it is very heavy thus squeezing out as much of the water from the tofu.) Allow at least 15 minutes. Once drained, place tofu in a mixing bowl and using the back of a fork crumble the tofu until broken up into pieces. Set aside. (I love using Wildwood Super Firm Tofu because I don’t need to drain it.)

Heat a large pot for a minute then add vegetable broth (broth should sizzle). Add onion, bell peppers and jalapeño and sauté for a few minutes or until most of the vegetable broth has cooked off (about 4 minutes). Add mushrooms and cook until softened, about 2 minutes. If pot begins to look and sound dry add a bit more broth but just enough to keep the vegetables from sticking to the pot. Add spices (except turmeric) and give the vegetables a quick mix then add spinach and cook just until leaves begin to wilt. Finally, add tofu and turmeric and mix until incorporated.

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


Vegan Tofu Scramble


  • 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


  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!

It’s not too late for an end-of-summer road trip. Put your hair up in a Twisted Summer Bun and roll those windows down!

1. Scrunch dry hair with TRES Two Extra Firm Control Mousse and blow dry upside-down for body. Create center part.

2. From your right side, twist a 1" piece of hair towards the back of your head, gathering hair as you go. Clip in place. Switch sides and repeat.

3. In prep for creating the knot, unclip and separate the 2 sides,  Knot the two twists around each other pulling into a low bun. Twist remaining hair around the bun and pin in place.

4. Finish with TRES Two Extra Firm Control Hairspray. Add a hair clip or headband for a fancy touch!