Pumpkin pancakes! Yum yum yumm! (Taken with Instagram)

thatkittycatcunt:

lamoreeunacreatura:

this would be my perfect ideal relationship.

he’s so serioussss lmfaooooooo 

sweettreatsforfoodbabies:

Chocolate Brownie Cookies.

nosebear:

Thai Chicken Soup

If you have any leftover satay sauce from the previous recipe this is a great way to use it up. A nice earthy soup, it is not at all hot like most Asian soups. Instead the turmeric and peanuts create a much more mellow flavour.

• 1 clove garlic, finely chopped
• 2 chicken breasts, cubed
• 1/2 tsp turmeric
• 1/4 tsp chilli powder
• 75g creamed coconut
• 900ml chicken stock
• 2 tbsp lemon juice
• 2 tbsp peanut butter or peanut satay sauce
• 1 tbsp chopped spring onion
• 1 tbsp chopped coriander leaf

Heat some oil in a wok and fry the garlic for 1 minute, then add the chicken, turmeric and chilli powder and fry for 3-4 minutes.

Crumble the coconut into the chicken stock and stir till dissolved. Pour into the wok and add the lemon juice and peanut butter.

Cover and simmer for 15 minutes, add the spring onion and coriander and simmer for another 5 minutes.

hipsterfood:

wrap-up of some quick and easy meals we made over the last week!

tofu breakfast sandwich

press an extra-firm block of tofu for at least 30 minutes. slice into patties, about 1/4 inch thick each. fry them up with low-sodium soy sauce, garlic, rosemary, and salt & pepper until crispy-ish. slice up an apple sage field roast link into little medallions, and fry with the tofu until crispy. pile them on a sandwich, and eat. (field roast is one of those “buy once every few months” kind of foods.)

savory chickpeas

toss a few cups chickpeas in a pan with a small chopped onion and 1 cup chopped mushrooms. cook on medium heat with some soy sauce, salsa, sriracha, and chana masala spices. (sounds all over the place, but it works!) serve with rice or bread.

10-minute (raw!) tart

blend together 1 cup each walnuts and pecans. form them into a flat crust. blend together 2 avocados, 1/2 cup cocoa powder, 1/2 cup agave, a small handful brown sugar, and a little vanilla extract. (add sugar/cocoa to taste.) pour on top of crust and gently spoon it around. top with fresh berries. eat this as soon as possible, it won’t keep overnight because of the avocado.

cheezy chili

in a sautee pan on medium heat, cook black beans, corn, and peppers in a mixture of salsa, nutritional yeast (at least 2 tbsp), onion powder, sriracha, salt, and pepper. the sauce will thicken up after about 10 minutes, which is an indicator that it’s done. serve piping hot with crusty bread.

linguine with cream sauce, veggies, and almond parmesan

use this recipe for the sauce, and be sure to include some broccoli, which really soaks up the sauce well. the ‘parmesan’ as always is just almonds crushed in a bag, with onion powder and salt added to taste.

happy eating!

omega—kitten:

Beef and Lettuce Fried Rice

 Ingredients:
6 oz. ground beef or turkey
½ a head of lettuce, shredded (about 2 cups)
3-4 cups cooked rice (leftover works best)
1 egg
1 T green onion, chopped
1 t white pepper
2 T soy sauce
1 T sesame oil
1 t grated fresh ginger
1 T Xiao Hsing wine (or sherry wine)
2 T Canola oil
salt for seasoning

I ABSOLUTELY LOVE LETTUCE FRIED RICE HNG I am going to make some right now because I haven’t had real food in over two days…

NOMMMMMM. 

Delicious Steak Pho! (Taken with instagram)

hipsterfood:

vegan nutella pancakes

there’s no food that says “sunday morning” to me than a tall stack of pancakes. these are moist and sweetened by some from-scratch vegan nutella. we altered this recipe from the original in the joy of vegan baking, one of our favorite cook books.

1. make some vegan nutella (page 12)! or use a close commercial version, like justin’s chocolate hazelnut butter or peanut butter & co’s dark chocolate dreams
2. mix together 1/2 cup pure maple syrup and 3 tbsp vegan nutella
3. stir in a mixing bowl until just combined: 1 cup flour, 1 tbsp baking powder, 1/4 tsp salt, 1 cup non-dairy milk, 2 tbsp oil, and 3 tbsp of the nutella/syrup mixture. if the batter is too thin add in some flour, if it’s too thick add in some milk.
4. spoon the batter out onto a hot flat pan, 2-3 tbsp for each pancake. cook on medium-low, and when the pancake starts to bubble, flip it over. give it another couple of minutes and check the other side to see if it’s done.

serve with the rest of the nutella/syrup mixture, or just maple syrup, or fresh fruit, or whatever else you like with pancakes. one recipe makes enough for about two-three people, depending on how hungry you are! enjoy :)

jeffreestar:

yummy.

So my mom is in the kitchen all

and I’m in my room all

because I smell this heavenly smell that is making me think

Finally she finishes and I put the food on my plate and I’m all

Then I take my first bite and I’m like

Then I continue to eat and its all

and 

and 

and well…

That’s all i have to say about that. 

karlitamarie:

oh, oatmeal c: