#Richas 1 year anniversary

[inquebrar]

FELIZ ANIVERSÁRIO RICHINHAS

[qsmpmiraheze]

Happy 1 Year, Richarlyson!

It's absolutely wild that today, April 30, 2024, marks the 1 year anniversary of Richarlyson's first appearance on the server. Since then, he's been such a great spirit to have around.

With this highlights video, the #QSMP Miraheze Wiki Team would like to celebrate these moments! This video is meant to be a celebration of some our favorite sweet captures of daily life and a highlight of some of his funniest clips, starting all the way at the beginning.

Feliz aniversário, Richas 💚 Thank you for the countless laughs, here's to hoping for many more!

Edited by: HamilFries

[nfcomics]

Night Flight Comics—NIGHT-FLIGHT.COM New Arrivals: Wednesday—September 13th 2017

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Night Flight Comics—NIGHT-FLIGHT.COM Latest Arrivals: Wednesday—September 13th 2017

[insinirate]

ahebwh okay @that anon that said theyd celebrate the bff anniversary I Agree but they wouldnt do subtle things like these assholes would go All Out mfs got a fuckig three tier cake got the signs and they Dont invite their friends bc its Their day goddamnit Yes chloe they Are going to eat the whole cake themselves Fuck Off and theyre Hype as Fuck every year (1/?)

and they have presents that they give each other and one is something meaningful from the last year and another is something theyve been trading back and forth for years (a teddy bear or a card or some shit that theyve been passing back and forth for Years) and the last is something random that they found that reminded them of each other (2/3)

(i like to think that jeremy gave michael his red hoodie one year and theyear michael came out to jeremy he got michael the pride patch and michael has been putting it on his jackets ever since) and they go out and have a nice dinner or go to the amusement park ("iT'S NOT ADATE RICHA R D") and they end the day by going over michaels and getting high and watching movies and falling asleep cuddled up to each other and Just Because They Appreciate Their Friendship does Not Make Them Gay jake (3/3)

[chocolateheal]

Ten Things Your Boss Needs To Know About Choc Desserts | choc desserts

By Shari Van Fleet, Guest columnist Published 2:15 p.m. ET Nov. 30, 2018

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This vegan peanut adulate amber bar will accomplish you balloon about dairy.(Photo: RCBC Director of Comestible and Pastry Arts James Brudnicki)

I started my apprentice year of academy in the abatement of 1999. Aback then, anybody I knew ate steak and potatoes, had dairy-based ice chrism for dessert, and acclimation a soy latte was implausible.  

I was an innocent, aboveboard and 17.

I bethink actual acutely that the aboriginal meal I anytime had in the school’s dining anteroom was a craven patty with mayonnaise, bill and tomato. My roommate, and dear friend, sat abutting to me with a behemothic bloom and no dressing. She explained that she afresh absitively she was activity to change her bistro habits. She was activity to be a vegan!

My apperception was blown. I said to her, “Doesn’t that beggarly you can’t accept any beastly product, including dairy?”

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I aloof couldn’t blanket my arch about the anticipation of not bistro any beastly product. This is how I was raised.

My acquaintance explained to me that she was a accurate beastly lover. She had watched abounding abhorrent videos on beastly cruelty, and how animals are absolutely advised aloof so we can absorb them on a circadian basis.

Now, don’t get me wrong, I adulation animals, but I additionally adulation steak.

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Years accept gone by aback we accelerating from college. We both got married, bought a home and accept children. I am appreciative to say that I do try to eat beneath meat to abate my carbon brand and break healthy, although I am in no way a vegan. I do believe; however, aggregate in moderation.

Emilee, my acquaintance from college, is still a appreciative abiding vegan. She describes why she thinks it is important to be a vegan.

“At this point in beastly history, the affidavit for bistro a vegan diet are acutely compelling. Those affidavit include; added activity assumption and bigger health, abbreviation your carbon brand and allowance to arrest altitude change, and of advance endlessly the absurd animality to our adolescent creatures.

“In the contempo decades, comestible talents accept fabricated vegan dining agitative and delicious! Alike accretion the cardinal of vegan commons you eat per anniversary can accept absolute allowances for your health, the environment and animals, not to acknowledgment your palate,” explains beastly activist Emilee Gayle Wyner, Esq.

I don’t get to see my acquaintance as generally as I would like because of the 85 afar amid us, but we do try to get calm every year for my anniversary banquet party. I blow my arch to appear up with a vegan ambrosia for her every year.

This year, I stumbled aloft this gem, a corrupt peanut adulate amber brittle square. Don’t acquaint anyone it is no-bake and cool accessible to bandy calm quickly.

This vegan-friendly ambrosia will alike amuse your steak and potatoes friends.  

Shari Van Fleet is Rowan Academy at Burlington County comestible and pastry arts coordinator and alumna

Peanut Adulate Bars

Bars:

1 cup formed oats½ cup dates⅓ cup peanut butter⅓ cup honey1-2 Tablespoon water 1 cup aloof quinoa

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Peanut Adulate Filling:

½ cup peanut butter2 Tablespoon melted attic oil2 Tablespoon maple syrup

Chocolate Layer:

1 cup aphotic chocolate, broiled with 1 teaspoon coconut oil

In a aliment processor, alloy formed oats until they anatomy a actual fine, abrade consistency.

Add in dates, peanut butter, and honey, and action until absolutely blended.

Add in 1-2 tablespoons of baptize as bare to get the capacity moving, abrading bottomward abandon as needed.

Pour into a basin and add the aloof quinoa. Stir until absolutely combined.

Flatten into credibility pan, or aliment pan depending on adapted thickness. Place in freezer for 15 minutes.

In a saucepan, amalgamate peanut adulate bushing capacity over low heat.

Spread analogously over quinoa base. Freeze for at atomic 30 minutes.

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Cover with broiled amber and put aback in the freezer.

Store in freezer until accessible to eat. Enjoy!

Note: Most high-quality aphotic amber is vegan. However, be abiding to analysis the capacity to ensure they don’t accommodate whey or added milk products. For vegans who do not absorb honey, maple abstract can be substituted. 

Shari Van Fleet

MORE RECIPES

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[myfirstshow]

Richa Gangopadhyay on celebrating film anniversaries

https://www.myfirstshow.com/richa-gangopadhyay-celebrating-film-anniversaries/

Recently we had witnessed fans celebrating film anniversaries like 1st year anniversary of ‘Khaidi No. 150’, the 4th anniversary of ‘1-Nenokkadine’, Superstar Krishna fans were seen celebrating 50 years of ‘Asadhyudu’. It has become a trend nowadays. It looks like Richa Gangopadhyay w...

[gardencityvegans]

Hearty Vegan Chick’n & Bean Chili

https://www.thefullhelping.com/wp-content/uploads/2017/10/Vegan-chickn-kidney-bean-chili-3.jpg

I spent my first year as a newbie vegan trying each and every one of the available plant proteins. Beans and tofu weren’t new to me, but the others were. In that year, I had my first bite of tempeh, made my first batch of from-scratch seitan, and played around with TVP. I also tried—and loved—soy curls.

In the years since, all of these new and exciting vegan proteins and products have come to life. I feel lucky to be around to see the emergence of delicious vegan sausages, chicken strips, beefy crumbles, artisan cheeses, and more. How cool to be vegan right now, with so many options already and so many more on the horizon.

Lately, though, I’ve been getting back to my roots, playing around more often with some of the foods I got to know early in my transition to a plant-based diet. It actually started with revisiting the 10th anniversary edition of Veganomicon; memories of kneading chickpea cutlets came flooding back, though I have to admit I never did a very good job with them. Anyway, I’m being reminded of how wonderfully economical proteins like seitan and TVP and soy curls are, and how versatile.

Soy curls have been a particular favorite lately, thanks to Ethan and Michael’s NYC Vegan. They have a bunch of excellent soy curl recipes, including a very simple vegan one for “chick’n style” soy curls (though I highly recommend their General Tso soy curls, too).

I started to play around with it, and I’ve since adjusted it slightly and turned it into a staple at home. There are many, many commercial vegan chick’n options these days, but for me, this one offers me the most bang for my buck: inexpensive, incredibly easy to prepare, and delicious. Thank you, Ethan and Michael!

A lot of times I just throw my chick’n style strips into bowls or salads or whatnot, but now that it’s chilly out, and I’m making all sorts of autumnal food, I’ve also been adding them to grain dishes and to soups/stews. I recently had a hankering for chili, and wondered if I could incorporate soy curls to it (chicken chili was always my preference to beef in the pre-gan days).

Once again, inspiration from the vegan community came to my rescue. I did a little poking around and found this fabulous recipe by Cadry. I decided to try it with my go-to chick’n soy curls, and I changed the bean/chick’n proportions around a bit.

I wasn’t planning to share this one at first—it was just a bout of Saturday night comfort food cooking, guided by culinary friends. But it’s a keeper, and I think it deserves to live here. The chili has plenty of smoky flavor from smoked paprika, a touch of heat (which you could make hotter, if you like), and in spite of the fact that it doesn’t have any sweet potatoes—which many of my favorite vegan chilis do—it’s plenty hearty. It’s perfect for pairing with some cornbread (I used my go-to, staple whole grain vegan cornbread), or with rice or millet or whatnot.

Hearty Vegan Chick'n & Bean Chili

Print

Recipe type: main dish

Cuisine: vegan, gluten free, no oil option

Author: Gena Hamshaw

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6 servings

Ingredients

Hearty Vegan Chick'n & Bean Chili (inspired by Cadry's Kitchen)

1 tablespoon olive oil (you can sauté with water if you prefer)

2 small/medium or 1 extra large white or yellow onion, chopped

1 green bell pepper, seeded and chopped

1 jalapeno pepper, seeded and finely diced

4 cloves garlic, minced

2 teaspoons ground chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

¼-1/2 teaspoon salt (to taste)

Crushed red pepper flakes, to taste

1 batch chick'n style soy curls, below (you can substitute 4 cups of seasoned and diced seitan or another vegan chick'n of choice)

1½ cups cooked kidney beans (1 14.5-oz. can, drained)

1½ cups cooked black beans (1 14.5-oz. can, drained)

1 28-ounce can fire-roasted, diced tomatoes

3 tablespoons tomato paste

1¾ cups water

Vegan Chick'n Style Soy Curls (inspired by NYC Vegan)

½ vegan bouillon cube (chicken-style works best, but you can also use an herb or vegetable bouillon, or substitute a teaspoon of chicken-style seasoning)

2 cups water

1 tablespoon tamari

¼ teaspoon smoked paprika

½ teaspoon onion powder

120 grams (2¼ cups, or ½ of an 8-oz. package) soy curls

Instructions

First, prepare the chick'n style soy curls. Place the bouillon in a roomy, heatproof bowl. Bring the water to a boil. Pour it over the bouillon cube, then add the tamari, smoked paprika, and onion powder. Stir everything well, then add the soy curls. Cover the bowl and let it sit for 10 minutes. Drain the hydrated soy curls in a colander, pressing them gently to help remove as much moisture as you can. Store them in an airtight container in the fridge for up to five days.

To make the chili, heat the oil in a large pot over medium heat. When the oil is shimmering, add the onion, peppers, and garlic. Cook the vegetables, stirring every minute or so, for 5 minutes, until the onion is soft and clear.

Add the chili powder, cumin, paprika, salt, and crushed red pepper. Stir for a minute to combine everything. Then add the soy curls, beans, diced tomatoes, tomato paste, and water. Bring the mixture to a boil, then lower it to a simmer and cover. Simmer for 20 minutes, or until it's thick and bubbly, adding a little more water if needed to loosen the texture. Serve the chili with cornbread or a whole grain of choice.

3.5.3226

Soy curls can be hydrated simply, with hot water, before they’re added to recipes. Their flavor is very neutral, though, so I tend to have the best results when I season them a little (at least with salt) before stirring them into a dish. I also like to make a double batch of the chick’n style strips all at once, throwing some into a recipe and saving the rest for salad or for homemade vegan chick’n salad sandwiches.

If you’re curious about where to find soy curls, you can order them on Amazon or directly from the maker, Butler Foods, which offers some bulk deals and sells other vegan specialty foods. Depending on where you live, you may also be able to find them in health stores or specialty grocers. And it’s worth saying that you can also substitute seasoned tempeh, seitan or another vegan chick’n-style protein in the recipe, too.

I’ve been having batches of chili and cornbread for lunch since the weekend, and nothing could be more welcome. For whatever reason, I’ve felt a little “off-kilter” this week, and it’s a good time for old-fashioned vegan comfort food. Maybe you need the same, and if you try it, I hope the recipe does the trick.

On Friday, I’ll be back to share a healthful, flavorful, and vibrant recipe from Richa’s new book, and I’ll be around on Sunday for the usual roundup.

xo

[Read More ...] https://www.thefullhelping.com/hearty-vegan-chickn-bean-chili/

[chocolateheal]

Ten Great Desserts Made With Chocolate Ideas That You Can Share With Your Friends | desserts made with chocolate

Thanksgiving may be over, but that doesn’t beggarly it’s time to stop overindulging in your admired foods. Luckily for those with a candied tooth, Monday marks the anniversary of National Block Day.

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Typically consisting of eggs, butter, a leavening agent, flour, amoroso and a liquid, the burning of block dates aback to age-old times. Although there isn’t abundant accepted about the actuality who invented the sweet, every Nov. 26 we bless the accepted ambrosia by capacity our faces with it.

While authoritative annihilation from blemish may not assume ideal, there are several accessible means to whip up your admired block in anniversary of this candied holiday.

Check out these six block recipes that amoroso lovers should accede baking for National Block Day 2018:

Bless National Block Day by authoritative a amber cake. Pictured: A accepted appearance of the atmosphere during the Food Network & Cooking Channel New York City Wine & Food Festival on Oct. 13, 2018 in New York City. Photo: Daniel Zuchnik/Getty Images

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Hershey’s “Perfectly Chocolate” Amber Cake

Are you attractive to amuse your National Block Day cravings with a adorable allotment of amber cake? Look no added than this compound from Taste Better Than Scratch. This block can be fabricated in beneath than an hour and has a simple five-ingredient frosting recipe. However, if you are attractive to actualize a richer acidity to top your creamy cake, try melting the adulate above-mentioned to active in the amber powder.

Easy Cheesecake

Celebrating National Block Day doesn’t accept to be difficult back you chase this simple compound by King Arthur Flour. This appetizing ambrosia has a four additive bushing consisting of pancake batter, chrism cheese, amoroso and boilerplate extract. Once your block is done, feel chargeless to top it with your best of beginning fruit.

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Carrot Block III

Although this cake is alleged the third, bakers on AllRecipes acclaim it for actuality no. 1. To accomplish this adorable amusement you’ll charge grated carrots, chopped pecans, boilerplate extract, butter, sugar, abrade and a few added abdomen staples. This corrupt ambrosia is topped with pecans, but feel chargeless to leave them out or top the block with almonds or walnuts. Consider application aluminum antithesis back baking in adjustment to accumulate your block clammy and advice it chef evenly.

Vegan Amber Chip Cake

Thanks to this compound from Vegan Richa, anybody can adore National Block Day. While the compound will address to vegans, the columnist additionally offers another instructions that will accord the chef the advantage to accomplish their block both gluten-free and oil free.

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Cinnamon Coffee Cake

Start your morning off appropriate with this adorable coffee cake. Fabricated up of assorted layers of cinnamon, basics and sugar, this compound by Taste of Home will be adamantine to resist. Just accomplish abiding you delay at atomic 15 account afterwards demography the block out of the oven to abolish it from the pan. Once removed, abode the block on a wire arbor and acquiesce it to air-conditioned completely.

Vanilla Cake

You can’t bless National Block Day after a ample allotment of boilerplate cake. Luckily, Amoroso Spun Run has appear up with an accessible way to accomplish the archetypal ambrosia from scratch. With capacity like buttermilk, eggs, boilerplate extract, amoroso adulate and oil, the columnist promises this compound will aftereffect in a deliciously creamy and clammy cake.

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Happy National Block Day!

National Block Day is acclaimed on Nov. 26. Pictured: Block Decorating Master Class at Institute of Culinary Education on Oct. 13, 2018 in New York City. Photo: Kris Connor/Getty Images

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[gardencityvegans]

Hearty Vegan Chick’n & Bean Chili

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I spent my first year as a newbie vegan trying each and every one of the available plant proteins. Beans and tofu weren’t new to me, but the others were. In that year, I had my first bite of tempeh, made my first batch of from-scratch seitan, and played around with TVP. I also tried—and loved—soy curls.

In the years since, all of these new and exciting vegan proteins and products have come to life. I feel lucky to be around to see the emergence of delicious vegan sausages, chicken strips, beefy crumbles, artisan cheeses, and more. How cool to be vegan right now, with so many options already and so many more on the horizon.

Lately, though, I’ve been getting back to my roots, playing around more often with some of the foods I got to know early in my transition to a plant-based diet. It actually started with revisiting the 10th anniversary edition of Veganomicon; memories of kneading chickpea cutlets came flooding back, though I have to admit I never did a very good job with them. Anyway, I’m being reminded of how wonderfully economical proteins like seitan and TVP and soy curls are, and how versatile.

Soy curls have been a particular favorite lately, thanks to Ethan and Michael’s NYC Vegan. They have a bunch of excellent soy curl recipes, including a very simple vegan one for “chick’n style” soy curls (though I highly recommend their General Tso soy curls, too).

I started to play around with it, and I’ve since adjusted it slightly and turned it into a staple at home. There are many, many commercial vegan chick’n options these days, but for me, this one offers me the most bang for my buck: inexpensive, incredibly easy to prepare, and delicious. Thank you, Ethan and Michael!

A lot of times I just throw my chick’n style strips into bowls or salads or whatnot, but now that it’s chilly out, and I’m making all sorts of autumnal food, I’ve also been adding them to grain dishes and to soups/stews. I recently had a hankering for chili, and wondered if I could incorporate soy curls to it (chicken chili was always my preference to beef in the pre-gan days).

Once again, inspiration from the vegan community came to my rescue. I did a little poking around and found this fabulous recipe by Cadry. I decided to try it with my go-to chick’n soy curls, and I changed the bean/chick’n proportions around a bit.

I wasn’t planning to share this one at first—it was just a bout of Saturday night comfort food cooking, guided by culinary friends. But it’s a keeper, and I think it deserves to live here. The chili has plenty of smoky flavor from smoked paprika, a touch of heat (which you could make hotter, if you like), and in spite of the fact that it doesn’t have any sweet potatoes—which many of my favorite vegan chilis do—it’s plenty hearty. It’s perfect for pairing with some cornbread (I used my go-to, staple whole grain vegan cornbread), or with rice or millet or whatnot.

Hearty Vegan Chick'n & Bean Chili

Print

Recipe type: main dish

Cuisine: vegan, gluten free, no oil option

Author: Gena Hamshaw

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6 servings

Ingredients

Hearty Vegan Chick'n & Bean Chili (inspired by Cadry's Kitchen)

1 tablespoon olive oil (you can sauté with water if you prefer)

2 small/medium or 1 extra large white or yellow onion, chopped

1 green bell pepper, seeded and chopped

1 jalapeno pepper, seeded and finely diced

4 cloves garlic, minced

2 teaspoons ground chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

¼-1/2 teaspoon salt (to taste)

Crushed red pepper flakes, to taste

1 batch chick'n style soy curls, below (you can substitute 4 cups of seasoned and diced seitan or another vegan chick'n of choice)

1½ cups cooked kidney beans (1 14.5-oz. can, drained)

1½ cups cooked black beans (1 14.5-oz. can, drained)

1 28-ounce can fire-roasted, diced tomatoes

3 tablespoons tomato paste

1¾ cups water

Vegan Chick'n Style Soy Curls (inspired by NYC Vegan)

½ vegan bouillon cube (chicken-style works best, but you can also use an herb or vegetable bouillon, or substitute a teaspoon of chicken-style seasoning)

2 cups water

1 tablespoon tamari

¼ teaspoon smoked paprika

½ teaspoon onion powder

120 grams (2¼ cups, or ½ of an 8-oz. package) soy curls

Instructions

First, prepare the chick'n style soy curls. Place the bouillon in a roomy, heatproof bowl. Bring the water to a boil. Pour it over the bouillon cube, then add the tamari, smoked paprika, and onion powder. Stir everything well, then add the soy curls. Cover the bowl and let it sit for 10 minutes. Drain the hydrated soy curls in a colander, pressing them gently to help remove as much moisture as you can. Store them in an airtight container in the fridge for up to five days.

To make the chili, heat the oil in a large pot over medium heat. When the oil is shimmering, add the onion, peppers, and garlic. Cook the vegetables, stirring every minute or so, for 5 minutes, until the onion is soft and clear.

Add the chili powder, cumin, paprika, salt, and crushed red pepper. Stir for a minute to combine everything. Then add the soy curls, beans, diced tomatoes, tomato paste, and water. Bring the mixture to a boil, then lower it to a simmer and cover. Simmer for 20 minutes, or until it's thick and bubbly, adding a little more water if needed to loosen the texture. Serve the chili with cornbread or a whole grain of choice.

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Soy curls can be hydrated simply, with hot water, before they’re added to recipes. Their flavor is very neutral, though, so I tend to have the best results when I season them a little (at least with salt) before stirring them into a dish. I also like to make a double batch of the chick’n style strips all at once, throwing some into a recipe and saving the rest for salad or for homemade vegan chick’n salad sandwiches.

If you’re curious about where to find soy curls, you can order them on Amazon or directly from the maker, Butler Foods, which offers some bulk deals and sells other vegan specialty foods. Depending on where you live, you may also be able to find them in health stores or specialty grocers. And it’s worth saying that you can also substitute seasoned tempeh, seitan or another vegan chick’n-style protein in the recipe, too.

I’ve been having batches of chili and cornbread for lunch since the weekend, and nothing could be more welcome. For whatever reason, I’ve felt a little “off-kilter” this week, and it’s a good time for old-fashioned vegan comfort food. Maybe you need the same, and if you try it, I hope the recipe does the trick.

On Friday, I’ll be back to share a healthful, flavorful, and vibrant recipe from Richa’s new book, and I’ll be around on Sunday for the usual roundup.

xo

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