garlic cream


About this sensitive content stuff… I requested a review from the Tumblr staff for at least ten posts in the last two weeks - got a response for one (not the first I reported), so this looks like a slow process (no wonder since more and more blogs get the undeserved NSFW tag lately, I don’t know what’s happening.)

Anyway, you don’t have to message me anymore about that; I’ll check it out in the app (since it’s not visible on the web ffs) now and then - and request reviews. Thank you for your help 😘

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Healing Onion Stew

Serves one person.

  • 1 onion
  • 1 clove of garlic (or 1 tsp garlic powder)
  • ½ dl cream (or a vegan alternative)
  • 1 tbsp fresh chives (or 1 tsp dried)
  • ½ tsp sage
  • ½ tsp thyme
  • salt to taste
  • olive oil
  • a sigil for healing (optional)

Charge the ingredients and tools and cleanse your workspace as you please.

Chop the onion, garlic, and any fresh herbs and throw them on the pan with some olive oil. 
If you have a sigil, form it out of the ingredients (I recommend drawing it on the pan with oil). To charge it, heat until the onions start to look translucent.
Pour in the cream, add a pinch of salt, and stir clockwise, imagining your healing process. 
The stew is done in 5-10 minutes. .

Serve on bread with some tomato slices or as a side dish.

I made this recipe to combat a cold, but I imagine it can work for other illnesses as well. You could switch out sage and/or thyme for something more specific though.

Quick and Easy Vegan Snacks

Apples and Peanut butter

This is something people either seem to have known about forever, or they find the concept so weird that when you mention it they just look at you funny and back away slowly.

Slice up some apples, grab some peanut butter, and use the apple wedges to scoop up the peanut butter. There’s a bit of an art to manipulating the peanut butter, but it’s one worth mastering because omnomnomnomnom.

‘Baked’ Potatoes

Grab a potato, wash it if you need to. Stab a bunch of holes in the top or slice a cross halfway through it. Microwave on high for a few minutes then stab it with a knife to see if it’s soft inside, it’s different depending on the size of the potato and the power of the microwave. Once you know the rough time, you can just do that.

Toppings - vegan butter/marg, hummus, crushed garlic or garlic salt, cashew cream cheese, brewers/nutritional yeast, chopped fresh chives or spring onion, the list goes on


Instant couscous like you can get in most supermarkets is super quick and easy to make. It tastes like pasta (because it’s made of the same stuff), and you can flavour it however you want.

Boil water, pour a cup of boiled water for every half cup of couscous, leave it for a couple of minutes, add a pinch of salt if you want, and fluff it up with a fork.

For flavourings (if you want them) you could just add a dab of vegan butter or margaraine, a teaspoon of mustard, or a splash of whatever stirfry, curry, or pasta sauce you have in the cupboard.


Instant noodles are awesome. The instant noodle cups are rough on the environment, so I try to avoid the ones with the styrofoam cups at least, or use noodles you can cook on the stove or in the microwave instead.

Sometimes finding your preferred noodles that don’t use animal unfriendly oil can be a bit of a challenge, but they’re out there! And there’s a whole range of noodles to choose from that cook almost as quickly as the instant variety (my favourite are these awesome ones made from sweet potato starch that are so springy you could use them for slingshots if you weren’t busy nomming them because they’re AMAZING with peanut sauce).

The flavour options can vary too. I’ve come across a fair few ‘chicken’ noodle packets that were accidentally vegan. If you just got plain noodles, or you’re mixing it up a little, here’s some of the easy sauces I like to use.

Sweet chilli sauce - make sure you drain the noodles for this one

Soy sauce - combined with sweet chilli sauce it’s really frickin’ good. You can drain the noodles or keep the water, either’s good.

Veggie stock - one cube to a cup of noodles (with water)

Barbecue sauce - just a little bit sweetens the noodles up nicely. Drain the noodles.

Peanut butter and soy sauce - A tablespoon of peanut butter, a splash of soy sauce, heat in the microwave (to melt the peanut butter) or stir straight through hot drained noodles, nommy. Add a bit of chilli if you like it spicy.

Optional extras

Frozen mixed veggies will also cook in roughly the same time as the noodles so long as they’re small, if they’re bigger, just put them in a few minutes earlier and then add the noodles to the boiling water.

You might find you like nuts and seeds in noodles, I prefer them in noodle dishes with thicker, more complex sauces, but that’s a personal preference.

Small TVP chunks will cook in roughly the same time as the noodles, and they flavour easily.

Sandwich type constructions

The humble sandwich. Cultures all around the world have developed technology to wrap some kind of delicious bread type scaffolding around other types of deliciousness. Pita pockets, Tortillas, Bagels, Burgers, Subs, the list goes on.

Some easy things to stuff in your bread type scaffolding:

  • Fresh tomato slices, fresh Basil (optional), and hummus. It’s super simple and it’s delicious. Also great toasted.
  • Banana sandwiches. I don’t know if this is a New Zealand thing only or what, but seriously, dry bread, or margaraine, or whatever, and banana slices. That’s all. It’s divine.
  • Avocado and tomato. With a sprinkle of salt and a splash of lemon juice if you’ve got it. Also fabulous toasted.
  • Tabbouleh. If you can get it easily ready made from the supermarket, this goes great on any kind of bread related construct. Also goes fabulously with hummus.
  • Falafel. Microwave a few spoonfuls for a minute or two, add to bread, add tomato sauce, barbecue sauce, mustard, hummus, whatever. Devour.

Cracker type things

There’s all kinds of crunchy crispy nommy things out there - rice or corn cakes, rice crackers, water crackers, the list goes on.

Stuff to put on them or dip them in

  • Peanut butter - surprisingly nommy on corn/rice cakes
  • Hummus - unsurprisingly nommy on everything
  • Fresh tomato (awesome with fresh basil)
  • Avocado
  • Olives - There’s two kinds of people in this world. The ones who love olives, and the unlucky ones who don’t have the joy of olives in their lives.
  • Sliced banana - especially good on rice/corn cakes

Sticks, chips and dips

Stuff to dip with -

  • Carrot sticks
  • Celery sticks
  • Corn chips
  • Tortilla chips
  • Toasted pita bread
  • Mini spring rolls (raw or cooked)

Stuff to dip in -

  • Hummus - it comes in a million flavours
  • Pesto (just need to find a vegan one, or make your own :) )
  • Mustard
  • Salsa - home made or store bought
  • Sweet chilli sauce


Much like the humble sandwich, perhaps even pre dating it, we like to put stuff on bread, all kinds of bread.

  • Peanut butter - seriously. Just go buy some peanut butter and eat it
  • Bananas - yep, sliced bananas on toast is amazing.
  • Fresh tomato - Add salt, pepper (if you like it), and it’s divine
  • Avocado - mashed on toast with a fork, a pinch of salt, and some lemon juice, it’s divine.
  • Marmite - So about half the western world will know what I’m talking about. The rest will be dazed and confused. Google it. It’s awesome. Half of you will instantly hate it. Half of you will become helpless addicted to the magnificent mountain of b vitamins that is marmite. Also related to vegemite.
  • Baked beans - Heat em up, pile em on.


They’re cheap, they’re crunchy (cept for the giant soft ones, which are awesome in their own right), and they’re little edible bows. what more could you want? They’re usually vegan friendly, but it’s worth checking the bag just in case.


Yep. Grab some veggies, I quite like cauliflower and broccoli, put them in a covered microwave safe bowl and heat on high power for a couple of minutes. Then add whatever sauces you like (there’s a whole bunch listed here)

If you don’t have a microwave or don’t want to use one, just add about two cm (just under an inch) of water to a pot, add the veggies and cover. Bring to the boil on high heat, let it boil for a couple of minutes, then drain the water and the veggies should be cooked and nicely crisp.

Tofu Cream Cheese w/ Summer Veggie Hash: My challenge this week was no eggs! I always have them! It’s almost that time of year where the bounty of summer is fast approaching. This hash offers a variety of micronutrients and beautiful colors while still providing the mouthfeel you’d enjoy from the more traditionally used potato. Tofurky is also utilized here to pack it with protein and spicy flavors!

The tofu cream cheese is not really designed to fool anyone, but rather be a delicious spread that can very much stand as a pleasing option to bagel and toast lovers who have to skip the dairy. If I were being super legit I would have probably wanted to add nutritional yeast, and I probably will try it at some point–but, I’m very pleased with the initial results! 

Green Onion & Garlic Tofu Cream Cheese

  • 14-16 oz of firm tofu
  • ⅓-½ cup plant-based milk
  • juice of half a lemon
  • 1 TBSP apple cider vinegar
  • salt, to taste
  • 1-3 small cloves garlic (depending on how garlic-y you like it; I like vampire immunity)
  • 3-4 green onion sprigs, greens only
  • Optional: If you would like an undeniably cheesy flavor, try 1-2 TBSP of nutritional yeast

Directions: Roughly chop the green onions and garlic. Combine the tofu (drained and pressed), lemon juice, apple cider vinegar, salt, garlic, and green onions into a food processor and run on high until it is snowy and fluffy. Run on high again and slowly feed your milk substitute through the feeder until you have a smooth and whipped texture. You may not need all of it. Ideally, you should allow it to refrigerate before serving. 

Summer Veggie Hash

  • 1 package Tofurky Italian Sausages, cut into coins
  • 1-2 TBSP oil of choice (preferably one with a high smoke point)
  • 1 medium zucchini, diced
  • 1 medium summer squash, diced
  • 1 red bell pepper, diced
  • 4 oz white mushrooms, diced
  • ½ large yellow onion, diced
  • 2-3 cloves of garlic, minced
  • salt, to taste
  • Black pepper, to taste
  • ¼ tsp red pepper flake
  • 1 tsp dried Italian seasoning
  • 2 oz dry sherry
  • 1 TBSP white wine

Directions: Prepare all vegetables. In a large frying pan, heat up oil on high heat and sear the coined sausages for 2-3 minutes. Remove temporarily onto a plate, and add all of the vegetables. Toss and stir until al dente. Add the salt, pepper, red chili flake, and the Italian seasoning. Stir to coat and warm up spices. Hit it with the sherry, add back the sausages, and finish it off with a dash of the vinegar. Allow to cook off until vegetables are desired texture.

anonymous asked:

What's the white stuff vilde and chris had on their pizza?? and who's jamille??? Thanks Ingrid! 💗

It was sour cream dressing, made with sour cream, garlic, mayonnaise and different spices. Very usual pizza topping here in Norway! 

This is Jamilla Bikarim 

Last we heard she was engaged to Sanas brother (most likely Elias unless Sana has more brothers) she’s same age as Sana or the year above. She’s in a squad commonly referred to as the Hijab Police

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This garlic cream sauce is so easy and is very versatile! You can use it on pasta, sandwiches, as chip or veggie dip.. or try it on potatoes with some dill. YUM! Let me know what you think.

ya know…. if youd ask me w/ no context if a sauce made with cream, garlic, onion, & common herbs would be tasty id probably say yes, but unfortunately somehow ranch dressing defies logic to manifest as a nasty smiting force of nature and i guess thats just the devils alchemy that holds our world together to blame