I wish I wasn't anxious all the time.
It feels like my heart is super heavy and i'm sinking, and as if I was constantly holding my breath underwater.
I just want it to stop and not feel anything for once
It feels like my heart is super heavy and i'm sinking, and as if I was constantly holding my breath underwater.
I just want it to stop and not feel anything for once
😢11❤🔥2
Forwarded from The Veganarchist Cookbook 𓎩
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.
• 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.
💘2❤🔥1
Forwarded from The Veganarchist Cookbook 𓎩
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)
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)
🔥3💘1
Forwarded from The Veganarchist Cookbook 𓎩
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
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
❤🔥4