Ok, I’ll be honest with you. I wasn’t planning on posting this picture on my tumblr, but then I realized: This is actually a REALLY good recipe and I use it SO OFTEN. And so here you go; an extremely delicious way to cook your tofu or seitan!
the free marches are the crossroads of thedas, and thus they adopt & improve cuisine from all over the continent. styles and traditions vary wildly between city states, but in general, marcher cuisine marries the practicality of ferelden with the inventiveness of antiva. street vendors can be found on every corner, selling a variety of finger foods: cold meats, cheeses, olives, as well as various pickles, chutneys, and preserves. the marches are also the bread central of thedas, turning baking into an art form and boasting baguettes, ciabattas, and pretzels, among others. traditional dishes include pasties, focaccia, samosas, and spanakopitakia.
Headcanon for the chocobros' favorite kinds of pizza?
A/N: I only ever eat like the same three types of pizza, I’m such a picky eater rip me so guess who had to actually research different pizzas ╭( ･ㅂ･)و also for Noctis’s, it’s sorta biased since I live in New York (not city, more like corn field) and it’s one of my favorite types of pizza
Chocobro’s favorite kind of pizza:
New York Styled Pizza, yeah, I know, it’s kinda basic, just (usually) cheese, sometimes pepperoni, but it’s easy to eat and made for on the go, it’s probably the type of pizza Noctis use to get delivered on gaming nights with Prompto, it’s sorta like a comfort food
French Bread or Bagel Pizza with just pepperoni and cheese since those are pretty easy to make and that’s good for Prompto because of his limited cooking skills
Gladio is a big buff dude and has to eat a lot of food to keep weight (not a bad thing, you need a lot of weight to have a lot of muscle) so he probably eats Greek Pizza, which has toppings like cheese, tomatoes, olives, peppers, spinach, herbs, etc.
Ignis being a chef, he makes gourmet pizzas like Balsamic Chicken Pizza, it doesn’t sound too fancy and only has a few toppings like chicken, spinach, and blue cheese, but that’s just how he likes it
- Mod Lucis
Like my writing and want to support me? Click here to go to my Ko-fi page!
Daniel made the most delicious dinner with fresh veggies and herbs: spinach, avocado, red onions, tomatoes, courgettes, carrots, green olives stuffed with black olive tapenade, olive oil and lemon balm. And pasta!
Have you ever made crepes? They aren’t particularly hard to make but I wouldn’t label them “easy”, either. I can always count on the first several to be less than perfect due to searching for the ideal heat on my stove. Immediately after the batter is poured into your preheated pan, you need a deft hand to swirl the cooking batter around – if the pan’s too hot, the batter will cook too soon and the crepe will become uneven. Too cool, and you end up with a product that
has the look and feel of rubber. If you use too much butter in your pan they
will have holes - alternatively, too little and they’ll stick.
These ethereal, tender pancakes are the perfect wrap for
both sweet and savory foods. Blintzes are buttery crepes folded around ricotta
cheese and fruit and sprinkled with powdered sugar. You can doll them up by
filling them with chocolate hazelnut spread, dust with powdered sugar and serve
with a scoop of vanilla bean ice cream on the side. Yesterday I smeared a bit of raspberry jam on a warm crepe and it was delicious while sipping my espresso.
I made a savory rendition yesterday and filled them
with sautéed mushrooms, shredded chicken, and a wine-infused béchamel. It was a
A few more noteworthy remarks about crepes:
If wrapped well, crepes store for days in the refrigerator
and months in the freezer. They can be the vehicle for an easy and elegant meal
at a moment’s notice.
Most recipes recommend a non-stick skillet. I have one, but
found that my seasoned, stainless steel (10-inch) All Clad fry pan produced the
thinnest, prettiest crepes.
After you make the batter it needs to rest for at least an
hour (and up to two days) in the refrigerator. This allows the bubbles to
subside so the crepes will be less likely to tear during cooking. Keep in mind that the longer the batter rests, the thicker it may become. Thin with a tablespoon or two of water if needed.
French crepes – a recipe modified from Alton Brown
2 large eggs
¾ cup milk
½ cup water
1 cup flour
3 tablespoons melted butter
¼ teaspoon salt (for savory crepes)
Additional butter for coating the pan
for sweet crepes, below)
In a blender, combine all of the ingredients and mix for 10
seconds. Place the crepe batter in the refrigerator for one hour and up to two
Clear off a place on your counter and spread out a clean
Heat a small non-stick pan. (See my notes about type of
pan.) Brush the pan with a little melted butter. Pour a scant ¼ cup batter
(about 3 tablespoons) into the center of the pan and swirl to spread evenly.
Cook until the bottom is golden, 1 to 2 minutes, and carefully turn. (I used my
fingers.) Cook for another 30 seconds or so and remove to dishcloth. Lay crepes
out flat so they can cool. As crepes cool, stack them. Continue until all
batter is gone.
Use crepes immediately in a recipe or store in sealable
plastic bags in the refrigerator for several days or in the freezer for up to
two months. When using frozen crepes, thaw on a rack before gently peeling
*Savory Variation Add ¼ teaspoon salt to batter. You can
also add ¼ cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg
*Sweet Variation Add 2-½ tablespoons sugar, 1 teaspoon
vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
hey umm do you have any vegetarian recipes for wolfkin? Preferably light meals or snacks (sweets work too!). I'm looking for stuff with foresty or earthy type ingredients (like berries, nuts, bark, that sort of thing), and minimal processing.
My friend wrote a great article called “How my kid didn’t ruin my life”. It’s something I think I had to read in these days. I am mom for over 6 months now. And it seems I’m mostly mom. I love my child and I love to spend time with her, but… of course there’s “but”… I had to fight with myself for quite some time. Why? Because there was no time for Marta. I still get up, do some gymnastic (I try at least), put on make up (yep yep) and cook. But there’s no much time left for creative stuff. I have pictures from Japan, where I spent a month in 2014 and I didn’t go through them yet. I have so many things to do, that I made a list. But list doesn’t go shorter unfortunately. So it’s good to read that with few months my internal fight will be over. Does each mother go through it? I wrote it so many times - I knew that my life will change but I didn’t get how much of it will. It did completely. No more quiet creative mornings over a coffee in an empty cafe, no more random walks and stops to read a book on a grass, no more waking up Tomasz with a basket full of goodies and telling him that we have a photo shoot in 10 minutes because I had a dream. No more no more. What do I get? Cool gal, her attemps to talk, her smile, her hugs. Everything that matters. But I still sometimes miss Marta and her crazy ideas. Now thanks to my friend and her article I know that Marta didn’t go away. She’s still here, struggling a bit, because she’s in a totally new world. But she’ll be back soon. And I can’t wait.
Hope your day is going well!! I adore your blog and love looking through the suggestions! Could I request preserved/smoked foods for a dragonkin, ideally without red meat, i'm also not able to handle much spice so ideally bland things, but also recpies where you could always leave out spices would work as well i'd prefer crunchy and chewy foods as well if possible! Thank you so much and keep up the amazing work!!
Thank you so much! I don’t have too many smoked foods or preserved ones either, but I’ll certainly try and find more! Here’s a few things I think you’ll like though.
My vegan spinach, mushroom, sun dried tomato and tofu quiche:
I can honestly say this quiche is so good. It’s completely healthy, vegan, cruelty free, dairy, egg and gluten free. It’s creamy and filling (without the cream of course) and can be eaten at any time of the day, breakfast, lunch or dinner!
- 1 cup /240 ml gluten free rolled oats - ½ cup / 70 g ground almond flour - 2 tbsp corn starch - Pinch of sea salt - 3-4 tbsp coconut oil
- 400g firm tofu - 1 tablespoon coconut oil or olive oil - 1 yellow onion, thinly sliced - 3 large garlic cloves, minced - 3 cups (8-oz) sliced cremini or button mushrooms - ½ cup fresh chives, finely chopped - Red pepper flakes, to taste (Optional) - ½ cup fresh basil leaves, finely chopped - 1/3 cup sun-dried tomatoes, finely chopped| - 1 cup baby spinach - 2 tbsp nutritional yeast - 1 teaspoon dried oregano - Sea salt, to taste - Black pepper, to taste
FOR THE PASTRY:
1. Combine the oat with almond flour, corn starch and sea salt in a bowl. Add the coconut oil. With your hands, or a food processor, work the dry ingredients towards the centre until a dough forms. Chill in the refrigerator for about 30 minutes.
2. Roll out the dough and press it evenly into an 8 inch / 20 cm tart pan. Trim the dough flush with the edge of the pan, or leave the edges uneven for a more rustic look.
4. Prick the bottom with a fork and pre-bake for about 10-15 minutes. Remove from the oven and add the filling.
FOR THE FILLING:
1. Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust.
2. Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy.
3. In a pan, add oil and saute onion and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.
4. Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.
5. Bake quiche, uncovered, at 190c for 33-35 minutes, until the quiche is firm to the touch. (You may need less time depending on your oven and the size of you pan) For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice.
hello, can I request some snacks/sweets for a rabbit kin? I was hoping for any snack that's very crunchy and easy to make, I love veggies but I cant eat spicy things also chewy stuff is the best so if there are any chewy sweets you can think of that are maybe fruit flavored that would be rad!! and if you can find anything that is mini or can be made in very tiny sizes that would be awesome!! also no meat please! tysm <3
Hi there, dear!
Here’s some recipes for you. I don’t have very many crunchy snacks but maybe these will be okay. ^^