steps of a vegetarian

Undertale Butterscotch Cinnamon Pie


Yields 8-10 servings

The things you’ll need

Ingredients
Dough
  • 2 ½ cups all purpose flour
  • 2 tablespoons sugar
  • ½ vanilla bean
  • 1 teaspoon salt
  • ½ cup salted butter, ice cold
  • ½ cup butter flavor shortening, cubed and ice cold
  • 6 tablespoons buttermilk, chilled
  • Egg wash
Filling
  • 6 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 4 egg yolks
  • ¼ cup salted butter
  • ½ cup dark brown sugar
  • 1 cup heavy cream
  • 2 ½ cups whole milk
  • ½ cup butterscotch chips
Equipment
  • Large mixing bowl
  • Pie plate
  • Rolling pin
  • Plastic wrap
  • Dry uncooked beans
  • Small bowl
  • Small square cookie cutter

Let’s get started!

Dough
  1. Preheat oven to 350°F.
  2. In a large bowl combine flour, sugar, vanilla bean, and salt.
  3. Add butter and shortening and then work between fingers until the mixture resembles coarse meal.
  4. Drizzle in ice-cold buttermilk and continue working to form dough.
  5. Form the dough into a disc and wrap tightly in plastic wrap and then chill for 2 to 24 hours.
  6. When dough is set, roll it out to ¼ inch thick and place into pie pan and remove the excess.
  7. Roll out dough excess and cut out small squares using the square cookie cutter.
  8. Brush egg wash along the edges and then arrange the dough squares in a pixelated design.
  9. Prick the bottom and inside edges of the pie crust with a fork.
  10. 10. Cover the pie with plastic wrap and then fill it with uncooked beans. Wrap the beans with the excess plastic.Egg wash edges of the crust.
  11. 11. Bake for 35 minutes until golden brown around the edges.
  12. 12. Remove beans and allow it to bake another 10 to 15 minutes. Remove and let cool.
Filling
  1. In medium bowl whisk cornstarch, salt and egg yolks until smooth. Add the milk.
  2. In a saucepan, melt butter over medium high heat and add dark brown sugar, and bring to a boil, whisking constantly. Cook 3 minutes.
  3. Whisk in cream to the sugar mixture and then slowly whisk in egg mixture.
  4. Add salt and cinnamon and then bring to a boil, whisking constantly.
  5. Once thickened remove from heat and then whisk in butterscotch chips.

Time to decorate!

  1. Pour the filling into the pie shell and then smooth the top.
  2. Place the pie on a cooling rack for 1 hour and then place pie in the fridge to completely cooled.
  3. Remove Pie from fridge and cut a slice, serve with whipped cream and cinnamon stick garnish.

anonymous asked:

I feel conflicted and I do not know if it is bad. I am seriously probably going to become a vegetarian. I just do not see myself vegan now. However I then get panicked that I should be vegan because its better.What should I do ?

Hey! Please don’t panic. It sounds like you’re incredibly conscious and compassionate. Don’t let yourself be overwhelmed into not making a great decision. Once you make the step to vegetarian, which is still so beneficial to animals and our world, you will be more comfortable and inclined to make the next step to veganism. You only have to make choices you are comfortable with. Good luck :)

Hearthstone Cherry Pie


Yields 1 quarter sheet pie

The things you’ll need

Ingredients

Doughx2
  • 2 ½ cups all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ cup butter flavored shortening, chilled
  • ½ cup salted butter, chilled
  • 6 tablespoons butterfmilk, chilled
  • 1 ½ teaspoons vanilla extract
Filling
  • 3 cups pitted red tart cherries, fresh or canned
  • 6 + 2 tablespoons cherry juice
  • 1 cup sugar
  • ½ teaspoon salt
  • ¼ cup all purpose flour
  • 1 teaspoon vanilla extract
Topping
  • Whipped cream in decorating bag fitted with #829 tip
  • Whipped cream in decorating fitted with #4B tip
  • Egg wash
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • 2 rubber spatulas
  • Plastic Wrap
  • Rolling pin
  • Bench flour
  • Fork for docking
  • 2 quarter sheet trays lind with parchment paper
  • Baking spray
  • Pastry cutter
  • Medium sauce pan
  • Whisk
  • 2 round cookie cutters
  • Small sharp knife
  • Pastry brush

Let’s get started!

Dough(Make twice)
  1. In a large bowl, combine flour, sugar, and salt and then add cubed butter and shortening. Work between fingers until the mixture no longer has large chunks of butter.
  2. Drizzle in ice cold buttermilk and vanilla. Work in the buttermilk to form a dough.
  3. Form the dough into a disc and wrap tightly in plastic wrap. Refrigerate for 2 to 24 hours to set.
Filling
  1. In a small bowl whisk flour and 6 tablespoons of cherry liquid until smooth. Set aside.
  2. In a medium saucepan, stir together cherries, 2 tablespoons cherry liquid, sugar, and salt. Place over medium heat and continue to stir and cook until sugar dissolves, about 2 to 3 minutes.
  3. Stir slurry into cherries and increase heat to medium high. Cook until mixture starts to thicken, another 3 to 5 minutes.
  4. Remove from heat, stir in vanilla and then allow to cool at room temperature.
  5. Preheat oven to 375ºF.

Time to decorate!

  1. Preheat oven to 350ºF.
  2. Roll dough out to ¼ inch thick and place into a greased baking sheet lined with parchment paper. Dock the dough with a fork then spread cherry filling evenly along the bottom of the sheet. Save a little bit of filling for the handpie.
  3. Roll out second dough and cut out long strips using a pastry cutter or a paring knife.
  4. Arrange strips of dough in a lattice pattern. Crip the overhanging dough into a rope border.
  5. With the excess dough, cut out 2 circles using a cookie cutter. Use a small knife to cut a hearthstone swirl into the center of one of the circles
  6. Roll out the dough that remains and cut out a hearthstone sun.
  7. Assemble handpie with remaining cherry filling and the smaller hearthstone rounds. Place handpie on center of sun design.
  8. Egg wash and bake at lattice pie for 60 to 70 minutes.
  9. Egg wash and bake hearthstone handpie for 15 to 20 minutes.
3 step taco soup
  • 2 15oz cans of any sort of beans you want
  • 1 can non sweet corn kernals, or a small bag of frozen corn
  • 1 can stewed tomatoes
  • 1 lb (or less) of ground beef or a protein of your choice. Could also be substituted for other sort of beans or possibly a firm tofu? (I don’t cook with tofu a lot nut this could fit any diet) I don’t know how well veggies would take to this soup but I assume you could use them.
  • 1 packet of taco seasoning
  • optional: box of liquid soup stock of choice.

1. Brown meat in skillet and drain fat.

2. In a fairly large pot dump entire contents of the beans and stewed tomatoes. Drain corn according to preference (I drained half the can) and add it to the pot. Add protein and taco seasoning and stir to combine.

2.5. If you picked up the soup stock drain beans, tomatoes, and corn. But for fewer spoons skip step.

3. Set at second to lowest heat (enough to keep it simmering) and let cook for one hour.

makes ~5 meals depending how much you eat

Have more available spoons? Add a garnish topping like sour cream, cilantro, cheese, or avocado. Also makes a good recipe for chili but replace taco seasoning with other seasoning.

Holiday Stuffing


Yields one 3 quart casserole

The things you’ll need

Ingredients
  • 1 large loaf French bread
  • 8 tablespoons butter
  • ¼ cup minced fresh thyme
  • ¼ cup minced fresh rosemary
  • ½ cup minced fresh parsley
  • 2 cups onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • Salt and pepper to taste
  • 2 cups vegetable stock
  • 2 small granny smith apples, chopped
  • ½ cup sliced almonds
Equipment
  • Bread knife
  • Cutting board
  • Large pan
  • Large mixing bowl
  • Small mixing bowl
  • Wooden spoon
  • 3 quart baking dish

Let’s get started!

  1. Preheat oven to 300ºF.
  2. In a large bowl combine flour, sugar, vanilla bean, and salt.
  3. Cut a loaf of bread into cubes and then place them onto a baking sheet lined with parchment paper.
  4. Bake for 8 to 10 minutes until dried out and then transfer them into a large bowl.
  5. Turn oven up to 325ºF.
  6. In a large pan, melt butter over medium heat. Stir in onion, celery, carrots, rosemary, thyme, parsley, and salt and pepper. Cook for 10 to 15 minutes until soft.
  7. Add aromatics to bowl of bread cubes and stir in stock, apples, and almonds.
  8. Transfer stuffing to a buttered casserole dish. Bake for 30 to 40 minutes until top is slightly crispy and golden brown.

19days and 5lbs to go to hit my goal of losing 100lbs in a year. I still can’t believe that I’ve made it this far.

Left: 8/6/14. Size XXL(guys shirts)/22(pants)

Right: 7/18/15. Size S/10.

-95lbs.

I stopped drinking. I walk anywhere from 10-25k steps/day. I’m a vegetarian and I try to eat raw fruits/veggies as much as possible. That’s it. A healthy diet, exercise, and a lot of determination are the big “weight loss secrets”.

yo why are vegans so fucking invested in their lifestyle it’s like all of their usernames are like vegan-amy or something like why????????? why are they so invested? like i’m gay but my username isn’t gay-leo?????? well i mean that was the option but like vegans chill?????????

if you dare tell me that ‘we aren’t the ones murdering innocent animals’ you can step the fuck off because i am a vegetarian 

sweaty :)))))