Cimetière de Bagnères-de-Luchon, Occitanie, France.

Cimetière de Bagnères-de-Luchon, Occitanie, France.

Art by Felurya.

Fudgy chocolate cake


• Ingredients:

250g flour
100g cocoa powder
5g baking powder
½ tsp cinnamon
½ tsp ground vanilla
2 pinches of salt
150g sugar
4 tbsp neutral vegetable oil
1 tbsp apple cider vinegar
50 cL soy milk
200g chocolate


• Instructions:

Pre-heat your oven at 190°C.

Put all the dry ingredients except the chocolate in a big bowl. Whisk gently until you obtain a homogenous powder.

Add the wet ingredients (oil, apple cider vinegar, soy milk) and whisk until you get a smooth batter.
Transfer to a slightly oiled cake mold.

Cut your 200g of chocolate into bits of about 2cm of diameter, and add to the batter evenly.
Make sure the choccy bits are at least superficially covered in batter but not sinking too much at the bottom of the mold.

Put in the oven for 40 mins.
You can do 5 mins more or less depending on whether you prefer your cakes more molten or a bit more cooked.
Let it cool, and eat either warm or cold after a couple hours in the fridge.

Tofu limonello


Ingredients:

• ~300g tofu
• oil
• 1 tsp cayenne pepper flakes
• salt
• 250g pasta
• 1 tbsp veggie fond
• 25 cL oat cream
• 4 cloves garlic
• 1 ½ tsp turmeric
• 1 tsp ground ginger
• 1 lemon
• 1 ½ tbsp agave syrup
• 20 cL yogurt
• fresh parsley (optional)


Instructions:

Press the tofu, then dice it.
Season with cayenne and a pinch of salt, and fry on medium heat in a bit of oil until golden.

Add the fond and cream. Mix gently until the fond has completely diluted. Lower the heat.

Finely chop the garlic and press the juice out of your lemon.
Add them to the sauce alongside the turmeric, ginger, and syrup. Mix until even, add the yogurt.

Boil your pasta according to packaging recommendations.

Add the tofu and sauce to the pasta, and done!
You can garnish with fresh parsley, but that's optional.


Link to the OG recipe (I changed the ratio of some ingredients to make it more to my taste)

Spinach and walnuts pesto


Ingredients:

• 1 handful walnuts
• 4~5 garlic cloves
• 3 tbsp nutritional yeast
• ½ tsp cayenne flakes
• ⅓ tsp ginger
• 1 tsp salt
• 2 chunky handfuls fresh spinach
• 3 tbsp olive oil
• the juice of 1 lemon
• 250g pasta of your choice


Instructions:

Cook your pasta according to packaging recommendations.

Put all the other ingredients in a food processor and mix until smooth.
If your food processor is smol, you can mix in 2 times : first with all the ingredients but only half the spinach, and then again with the second handful.

Transfer your sauce to your cooked pasta, and done!

You can top it with tomatoes like I did, or simply eat as is.

I usually keep some sauce aside in a closed recipient (before adding to the pasta) to top pizzas.


#pasta #maincourse

Have a revolutionary new year.

Be kind and respectful to others and yourself, never stop questioning things around you.
Stay curious, stay critical, stay informed, stay humble, and stay antifa. Keep the fight going until we put an end to all forms of oppression and exploitation.
Make sure to engage in your community through mutual aid and direct action if you can. Society won't change if we don't act.

Trump's attack on Venezuela is crafted to project strength at a time when he appears weak. Like Vladimir Putin, he aims to assert dominance over "his" region and to intimidate domestic adversaries.

This brings to mind the US invasion of Panama in 1989, but also the toppling of Saddam Hussein, both of which took place under Bush presidencies.

The latter destabilized Iraq, enabling the Islamic State to rise to power. Likewise, this attack will only intensify violence in Latin America.

We stand with Latin American anarchists in opposing the attack:

"In the face of imperialism, neutrality is not possible. Either you are on the side of domination, plunder, and war, or you are on the side of the oppressed."

-Coordinación Anarquista LatinoAmerica

https://www.blackrosefed.org/cala-statement-12-25/

Source : Aotearoa Liberation League.

Lemon cake × chocolate ganache


Ingredients:
—cake:
• 250g flour
• 2 tbsp cornstarch
• 5g baking powder
• ⅓ tsp ground ginger
• ⅓ tsp cardamom
• ½ tsp turmeric
• 1 tsp ground vanilla
• 2 pinches salt
• 150g sugar
• 2 big lemons juiced
• 4 tbsp neutral vegetable oil
• 1 tbsp apple cider vinegar
• 45 cL soy milk
—ganache:
• 300g chocolate
• 15 cL soy milk
• 1 pinch salt

Instructions:

Cake:
Pre-heat the oven at 190°C.
Put all dry ingredients in a big bowl and whisk until homogenous.

Add all the wet ingredients and whisk until you obtain a smooth batter.

Oil a cake dish, and pour your batter in.
Put in the oven for 40mins.

Ganache:
In a pot put your choccy, salt, and ⅓ of the milk. Melt on medium-low heat, stir constantly.

Once the choccy has mostly melted, reduce heat to low and add a 2nd ⅓, keep stirring.

Turn off the heat completely and add the last ⅓.
Pour on top of the cooked cake.

Once the cake is at room temperature, put in the fridge for 1~2 hours.


#cake #chocolate #lemon #dessert