And today, a bit of Scottish cuisine.
Boyfriend, because he’s really quite Scottish underneath that Obxridge, craves one dessert above all others: cranachan. Luckily for everyone involved, this one’s pretty easy.
It’s pretty much just heavy cream (I’ve used both soy and almond in place of dairy, and they both get the job done) mixed in with honey (preferably heather - but for stricter vegans than I, use maple syrup) and whisky (because they be Scottish, you see), with a smattering of crushed raspberries and toasted pinhead (steel cut) oats.
You just whip your cream to the soft-peak stage, then mix in your honey and whiskey. Lightly crush your raspberries, and gently fold in the cream. Toast your oats, and fold them in as well. Top with more berries and oats, and done. Alternatively, you can layer the ingredients as in a trifle (cream, raspberries, oats, repeat as necessary), but we just like everything mixed up.
You can serve in a big bowl (picture 1), which is what Mark prefers, because he’ll eat everything anyway. Or serve in pretty clear glasses (picture 2), better if you want to get fancy with the layering. ‘S Math sin.
Well, this can’t hurt.
MASSSIVE GIVE AWAYYYY!!!!
included:
- macbook air UNUSED
- nikon SLR D5100 camera UNUSED
- blackberry smartphone 8250 UNUSED
- ipod classic
- Eternity purfume- Calvin Klein UNOPENED
- Chloe purfume- UNUSED
- silk shorts- boutique in Italy
- skirt boho brint- urban outfitters
- infinity red knit muffler- urban outfitters
- jewelry- i dont remember haha
my father’s company gave us all these electronics so I decided to give them away :)
ALL of these items will be given to ONE lucky follower from notes of the photo THAT I DO NOT PERSONALLY KNOW
You may reblog this picture up to FIVE times
i will pay for good quality national/ international shipment
YOU MUST KEEP THIS ON YOUR BLOG TILL MARCH 30th (the day the winner is decided)
for proof- the winner will upload a photo of them with all the items!
i will decide the winner in the last week of march
message me for any questions!!
MUST BE FOLLOWING: lac-e
this is not a joke
Tomato and Basil Tart, by What The Hell Does A Vegan Eat Anyway?
A simple tart — a puff pastry sheet with a base of pureed tofu, vegan sour cream, salt, pepper, nutritional yeast, parsley & Daiya layered on top with the last of the tomatoes, salt & pepper.
After baking for about 20-25 minutes in a 425F oven, the tart was gently removed from the pan and the basil was spread on top.
You will give me all of this please?
Like any girl born and raised in the Philippines, I have a soft spot for the local sausages, especially the ones my abuelita makes. And since she’s from Vigan, way up in the north, I’ve grown partial to the intensely garlicky, slightly sour, incredibly savory chunks of porky goodness.
But since going vegan, I haven’t had a longganisa. And no one sells a vegetarian version. So to satisfy my craving, I knew I would have to make some myself.
This uses TVP, some wheat gluten, and is steamed, baked, and fried. Sounds like a lot of work, but it really isn’t. Plus after the initial labor investment, you can freeze these babies for another day. Also, like the omni version, this is definitely not diet food. Still, I think for any vegan Filipino, the occasional indulgence is worth it.
Ingredients:
4 cups TVP granules
1 tbsp spanish paprika
1/2 tablespoon black pepper
1 tbsp oregano
1 tbsp cumin (may use less)
1 tbsp salt
1/3 cup apple cider vinegar
2 1/2 garlic bulbs, crushed and minced
1/2 to 1 tbsp additional garlic powder, if you’re like me, and really go for the garlic
1/4-1/3 cup vital wheat gluten
5 tbsp Seasoning Liquid (I use Knorr - but check the ingredients, because they actually do differ from country to country.)
3 1/2 cups of water
Oil for frying
Rehdyrate TVP:
1.) Saute 1/2 garlic bulb and TVP in a hot pan with oil.
2.) Pour water in, cup by cup.
3.) Pour in Knorr. [I also use a little red wine, but the vino is totally not necessary.]
4.) Saute, and let TVP absorb the liquid.
5.) Set aside to cool.
Assemble sausage:
1.) Put cooled TVP in a bowl. Add the rest of the garlic, garlic powder, paprika, salt, pepper, oregano, and cumin. Mix well. Add the vinegar. Mix. Add the vital wheat gluten. Mix very well. May use your hands. Set aside for 10 minutes to let flavors meld.
2.) Get strips of tin foil. Make thin sausage shapes out of the mixture, and wrap in foil. Seal edges.
3.) Steam the sausages for 40 minutes.
*** You may stop here. Let the sausages cool and put in the freezer for at least an hour. It will be easier to fry without it losing its shape this way. Alternatively, you may go to step 4.
4.) Put sausages in a preheated oven, at 350 degrees. Bake for about 30 minutes.
5.) Remove from oven and unwrap. Fry carefully. Remaining sausages may be frozen.
