#cashew butter cups recipe

[brunchbinch]

Cashew butter cups

[themaddfeminist]

Recipe for Cashew Nut Cookies This is a wonderful recipe I got from my mom when I was a child.

[najia-cooks]

[ID: Buttermilk being poured from a Moroccan ceramic cup with orange and black geometric designs into a glass. End ID]

لبن نباتي / Lbn nabati (Vegan traditional buttermilk)

Lbn (لْبْنْ or لْبَنْ; also transliterated "lban") is a Moroccan buttermilk drink. It is not to be confused with standard Arabic لَبَن‎ ("laban"), meaning "milk"; with Levantine لَبَن‎ ("laban"), also called لَبَن رَائِب ("laban ra'ib"), which is curdled milk (a.k.a., yoghurt); or with Levantine لَبْنَة‎ ("labna"), which is yoghurt that has been strained and thickened.

Instead, lbn is a traditional buttermilk. It is historically made the same way Western traditional buttermilk is: by leaving raw milk to sit at room temperature while the cream separates and rises to the top, allowing the cream to ferment, and then churning the cream until it separates further into milk solids (cultured butter) and a cultured liquid byproduct (traditional buttermilk). Commercial Western buttermilk, and some Moroccan lbn, is now no longer traditional buttermilk but instead cultured buttermilk, which is produced by fermenting low-fat milk; this produces a thicker, more acidic liquid than traditional buttermilk. Lbn is usually made with goat's milk, though cow's milk is also often used.

Lbn—very sour and tangy, slightly sweet, and about the consistency of milk—is consumed as a refreshing after-dinner drink during the summer. It is also used to soak كُسْكُس ("couscous") (made from durum, barley, or corn flour). Couscous with lbn is called سَيْكُوك ("saykouk") in Darija (Moroccan Arabic), or أزَيْكُوك ("azaykouk") in Tamazight.

Saykouk is a cold dish, commonly eaten in the desert and in rural areas during the summertime; but it is also sold from food carts and by vendors on bicycles year-round in cities. On Fridays, Moroccans often eat couscous dishes with lbn on the side, and may make some on-the-fly saykouk by pouring lbn into their bowls to soak the couscous that remains after the vegetables or meat in the dish have been eaten.

This recipe resembles cultured buttermilk, in that it ferments non-dairy milk with live cultures to achieve a sour taste. However, it more resembles traditional dairy buttermilk in taste and texture. Note that this lbn is intended for drinking and for recipes that call for Moroccan traditional buttermilk, and not for replacing Western cultured buttermilk in pastries or pancakes.

Recipe under the cut!

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Ingredients:

2 cups full-fat oat milk

1-3 vegetarian probiotic capsules (containing at least 10 billion cultures total)

A few pinches salt

A few pinches granulated sugar

Make sure your probiotic capsules contain no prebiotics, as they can interfere with the culture. The probiotic may be multi-strain, but should contain some of: Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidus, Lactobacillus acidophilus. The number of capsules you need will depend on how many cultures each capsule is guaranteed to contain.

Instead of probiotic capsules, you can use a specialty starter culture pack intended for use in culturing vegan dairy, many of which are available online. Note that starter cultures may be packaged with small amounts of powdered milk for the bacteria to feed on, and may not be truly vegan.

Other types of non-dairy milk may work. My trial with soy milk did not succeed (it never became notably tangy). Soaked and blended cashews will thicken substantially, so be sure to blend cashews with at least twice their volume in (just-boiled, filtered) water if you want to use cashews as your base. I found that oat milk, as well as being more convenient and cheaper than cashews, more closely mimicked the taste of lbn. I have not tested anything else.

Instructions:

1. Boil several cups of water and use the just-boiled water to rinse your measuring cup, the container you will ferment your lbn in, and a wooden spoon or rubber spatula to stir. Your bowl and stirring implement should be in a non-reactive material such as wood, clay, glass, or silicone.

2. Measure oat milk into a container and open probiotic capsules into it. Stir the powder from the capsules in until well combined.

3. Cover the opening of the container with a cheesecloth or tea towel. Ferment for 24 hours: on the countertop in temperate weather, or in an oven with the light on in cold weather.

Taste the lbn with a clean implement (avoid double-dipping!) to see if it is ready. If it still tastes 'oaty,' continue fermenting for another 1-3 days, tasting every 12 hours, until it is notably tangy.

4. Blend lbn with large pinches of salt and sugar; or put lbn, salt, and sugar in a jar with a lid and shake to combine. Taste and adjust salt and sugar.

5. Store in an airtight container in the refrigerator for up to a week. This lbn will continue to culture slowly in the fridge and will eventually (like dairy lbn) become too sour to drink.

Serve chilled.

[acti-veg]

16 Plant-Based Protein Sources

Protein is often raised as a concern for people considering adopting a plant-based diet, and considering the fact that we've all been taught to associate protein primarily with red meat, this is not surprising.

It is estimated that most adults require 56 grams of protein per day, and you're probably hitting that number if you're not in a calorie deficit. If you're trying to lose weight and so are cutting calories then you may need to track your protein a little more closely, but 56 grams is pretty easy to hit without having to really think about it.

It gets a bit more difficult if you're very physically active, particularly if you're engaged in regular endurance training or are trying to build muscle. There is a great deal of disagreement about precisely how much protein is ideal if you're training intensely, but it is very achievable to hit even the upper end of protein requirement estimates using only plant-based foods. Listed below are particularly good options.

1) Lentils - Lentils are a cheap nutritional powerhouse, and provides about 17 grams of protein per cup. They're also very flexible, you can have them as your main protein source of a meal, use them to substitute mince in a pasta dish, make burgers out of them, or put them in a stir fry or with rice and veg with some seasonings. They are cheap and convenient if you buy them canned, since they're ready to eat, though I would recommend at least warming them up.

2) Chickpeas - Chickpeas are a popular vegan staple, and it's not hard to see why. At approximately 14.5 grams of protein per cup, they're nutrient dense and very flexible. Use them to make hummus or falafel, as the main protein source of a curry, on their own with rice or worked into a salad. You can also just air fry/grill them with some oil and spices for a convenient, crunchy snack.

3) Oats - A cup of dry oats is around 11 grams of protein by itself. Making it with a cup of oat milk brings that up to 14 grams, throw in a tablespoon of peanut butter and you're up to about 17.5 grams at breakfast, and all those ingredients are pretty cheap and very filling. You could add something like nuts or chia seeds as a topping to stretch that to well over 20 grams.

4) Nuts - Peanuts are 9.5 grams per 1/4 cup, almonds are 7g, pistachios 6g, cashews 5g, hazelnuts 5g, brazil nuts 4.75g, walnuts 4.5g and pine nuts are 4.5g. You can buy 1kg bags of mixed nuts for a little bit cheaper and keep them in a jar for a healthy snack. I find it better to buy a bag that doesn't have peanuts in then add the peanuts later, as mixes that include peanuts tend to be less for your money. Peanut butter is also a cost effective way to add protein to many snacks and meals.

5) Beans - Depending on the type, beans are anything from around 10-15 grams of protein per cup. Some are better than others, like kidney beans, but even your standard baked beans are high protein and good for you. Turn them into a chilli, have them on toast, on a jacket potato, turn them into a bean burger or make them the protein base of a salad or soup. Kidney , soy and edamame beans are particularly good options.

6) Seitan - When cooked, seitan closely resembles to look and feel of red meat. It is made of wheat gluten and has 25 grams of protein per 100 gram serving. It is not very widely available in supermarkets, but try your local Asian market, where it will usually be cheaper as well. It's a bit of a hassle, but you can also make your own at home, which is extremely cheap as it's just wheat gluten, yeast, plant milk, miso and spices.

7) Tofu/Tempeh - A staple in Asian cooking, don't be afraid to try this one. Think of it as doing all the same things chicken does in terms of recipes, it soaks up the flavour around it. It needs to be pressed before use, or you can avoid that by just draining the liquid and freezing it, then thawing over night when you want to use it. 100 grams of tofu (less than half a small block) contains 8 grams of protein. Some tofu, like Naked TooFoo, is pre-pressed for you.

8) Faux Meats - Faux meats are an easy way to add a protein base to your meal, and has the advantage of serving the same function on a plate as the foods you were used to before you went vegan. A Beyond burger, for example, has 19g of protien per patty, though you can get much cheaper options that have a similar nutritional profile. Pair that with a wholemeal bun and something like brown rice/quinoa and vegetables and you can create a very high protein meal.

9) Grains - All grains are good for protein, these include quinoa, spelt, brown/wild rice, teff, amaranth and sorghum. They can range anywhere between 5 and 8 grams per 100 grams, and you'll usually be serving them with some sort of protein source. They're also an excellent source of fibre and carbohydrates, which are also important for training and general health. Quinoa in particular provides all 22 essential amino acids.

10) Peas - Green peas are not mentioned much when it comes to high protein options, but a cup of cooked peas is a respectable 9 grams of protein, and it's worth mentioning here because they tend to be used more as a side than main, so can be paired with other high protein options. They're also very cheap, freeze well and are easy to prepare.

11) Seeds - Just a tablespoon of chia seeds is nearly 3 grams of protein, and the seeds are so small and tasteless that you don't actually notice them in anything you put them in, making them an easy way to add protein to just about any meal. They're pretty cheap to buy in large quantities, particularly good to replace eggs in baking, to add to bread flour, salads and oatmeal. Other high protein seeds include pumpkin, sunflower, linseed, hempseeds and buckwheat.

12) Bread - Bread may not immediately come to mind when you're thinking about protein, but wholegrain/rye/spelt breads can be very high in protein, anywhere from 3 all the way up to around 10 grams per slice, particularly for seeded loaves. If you really want to turn bread into a high protein food, invest in a bread maker or bake it yourself, that way you can add nuts, seeds and oats yourself to up the nutritional value. That's just the bread too, a hummus and falafel sandwich with a high protein bread can be very nutrionally dense.

13) Fruit and veg - Worth mentioning here, as they're something you'll need to consume to maintain a healthy diet anyway, and some options have moderate protein. The higher protein options include broccoli, spinach, asparagus, artichokes, potatoes, sweet potatoes and Brussels sprouts, which all contain 4–5 grams of protein per cooked cup. Likewise, blueberries, guava, bananas and nectarines contain about 2-4 grams of protein per cup, as well as many other vitamins important for training.

14) Nutritional Yeast - No vegan list is complete without mentioning it, it's a vegan staple for its nutty, cheesy flavour, as well as being an easy source of vitamin B12. It's a complete protein that has 8 grams of protein per 16 grams serving, making it an easy way to add more protein to things like pizza, pasta dishes or a jacket potato. Use it to make cheesy sauces, or just sprinkle it on anything you'd have previousy added parmesan cheese to.

15) Protein Bars - They tend to be  on the expensive side, but there are a few plant-based options. I'd recommend Misfit bars if you can get them online, they're low sugar, 15g of protein per bar, and you can buy them in variety packs of 40 which works out cheaper. Trek also have protein flapjack bars, less protein (8-9g) but are much cheaper in packs of 3 and frequently available at a discount (as little at 85p for three in Heron here in the UK).

Most brands won’t be suitable as a daily option for many people given the price, but great for when you're need a protein boost on the go. You can also just make your own protein bars using nothing but oats, cinnamon, baking soda, a little maple/golden syrup and a scoop of plant-based protein powder.

16) Protein/Meal Powders- Even the cheaper powders are around 18g of protein per scoop, so a shake is an easy way to add more protein to your diet, or you can stir it into oatmeal to get most of your daily requirements over breakfast. Some meal replacement shakes, like Huel Black, are around 40 grams of protein per serving (2 scoops) even when made with just water, providing a cheap and easy way to have a high protein and nutritious meal without any prep or fuss. Add some peanut butter and plant milk to make them tastier and even higher in protein. (I don't accept sponsorship or commissions from any brand and I don't have any affiliate links. Any product recommendations are based solely on my own experience.)

[jetstargenderfuckery]

ok while cleaning out my backpack i found a recipe that a church teacher gave me for butter chicken. he supposedly makes the second best butter chicken in utah county (and it is very good) but he was also kind of transphobic and an asshole so heres his secret recipe if anyone wants to steal it and make delicious chicken out of spite:

seminary butter chicken

chicken:

1 lb boneless skinless chicken (thigh is best)

1/2 cup plain yogurt

2 tbsp lemon juice

1 tbsp ginger (paste or minced)

1 tbsp garlic (paste or minced)

1 tbsp red chili powder

1 tbsp salt

oil to pan fry

gravy:

2-3 tbsp oil

1 medium-large onion, roughly cut

2-3 medium tomatoes, roughly cut (or 1 28 oz can stewed tomatoes)

1/3 cup cashew nuts

1 tbsp garlic (paste or minced)

1 tbsp garam masala powder

4 tbsp granulated sugar

2 tbsp white vinegar

2 tsp chili powder (optional)

5 tbsp butter

3 tbsp heavy cream

salt to taste

2 tsp kasoori methi or fenugreek leaves (optional)

* if cooking on cast iron or skillet - cut chicken into bite size pieces. if cooking on bbq grill, leave chicken in large breast or thigh

* marinate chicken with yogurt, lemon juice, ginger paste, garlic paste, red chili powder and salt. set aside, overnight if possible.

* pan fry onions on high heat until caramelized, add tomatoes and cashews

* add garlic, garam masala powder, sugar, vinegar, and chili powder. mix evenly and let it simmer on medium-low heat for 10-15 minutes, stirring every few minutes until cashews are soft.

* blend onion/tomato/cashew into a fine puree

* cook the marinated chicken pieces until no pink appears. if using a skillet, cook in batches so meat does not boil in its own juices. otherwise, cook on bbq grill, let rest 5 minutes, then cut to small pieces

* add blended puree back into pan (strain to remove tomato seeds)

* combine puree, cooked chicken, butter, cream, and kasoori methi in large pan and let simmer for 8-12 minutes

* garnish with cilantro if desired

* serve with basmati rice and/or naan bread

[contrappostoes]

sophia do u have any vegetarian/vegan holiday recipes 🤲🏼

I'm so glad you asked, of course I do!

Some of these things are from my cookbooks, so anything with a book emoji will be shown below the read more just to save space

Starting with desserts:

Vegan chocolate pie (Nora Cooks) - my favorite one to make for thanksgiving, my family (all meat eaters) loves it so much that I end up making two every year! It's really important to use the tofu that comes in aseptic packaging (the kind that's shelf stable) because the refrigerated kind WILL taste like tofu and you don't want that lol...works great in an Oreo crust or just as a mousse too!

Chocolate pecan pie (Isa Chandra Moskowitz)

Cranberry Spice Oatmeal Cookies (Isa Chandra Moskowitz) - these have great flavor but I recommend subbing butter for coconut oil so they don't spread super thin

Vegan Coffee Cake (Vegan Richa) - great for breakfasts! You could easily make them into coffee cake muffins too

📚 Pastry Crust (Isa Chandra Moskowitz's The Superfun Times Vegan Holiday Cookbook) - great staple pie crust that gets its flakiness from a mix of olive and coconut oils! I use this for savory stuff like quiches and pot pies too. Highly recommend the cookbook, it covers everything from Valentine's Day to Passover to Halloween!

📚 Chocolate Gingerbread Cookies (Isa Chandra Moskowitz's Isa Does It cookbook)

📚 Chai Spice Snickerdoodles (Isa Chandra Moskowitz's Isa Does It cookbook)

Savory Thanksgiving & Christmas things:

Easy Vegan Gravy (Nora Cooks) - really simple & much better than the store bought stuff

Easy Vegan Quiche (Jessica in the Kitchen) - more for lunch/brunch than anything, but I like to make a couple these around the holidays because they're so easy to customize & put together

Vegan Alfredo Sauce (Purely Kaylie) - you can put this on pasta of course but I like to use this to fold into mashed potatoes or make a gratin with during the holidays!

Green Bean Casserole (Isa Chandra Moskowitz) - made this one year at the request of a family member, it came out great!

📚 Maple-Mustard Brussels Sprouts with Radicchio and Pecans (Isa Chandra Moskowitz's I Can Cook Vegan cookbook)

Creamy Polenta and Mushroom Ragout (Good Food) - just comfort food tbh!

📚 Glazed Tofu Ham (Isa Chandra Moskowitz's The Superfuntimes Vegan Holiday Cookbook) - I swear by this and make several before thanksgiving because I inhale them - imo works better as a filling for sandwiches or on the side for breakfast, but could be used as a main dish as well!

📚 Winter Squash Cups with Wild Rice, Hazelnuts, and Cherries (Isa Chandra Moskowitz's The Superfuntimes Vegan Holiday Cookbook) - made this once and used cranberries instead of cherries!

Some Hanukkah stuff! which I highly recommend trying even if you don't celebrate Hanukkah, my family does a mixed holiday celebration so I keep these in my rotation for those occasions:

Latkes and Vegan Sour Cream (Isa Chandra Moskowitz) - can also dip in applesauce or top with caramelized onions if you prefer sweet!

📚 Raspberry Rugelach (Isa Chandra Moskowitz) - classic, chocolate, and raisin variations from her holiday cookbook

📚 Matzoh Ball Soup (Isa CHandra Moskowitz)

And I have to include a couple heavy hitters, these are for if you're serious about spending a lot of time in the kitchen and maybe want to show off a little lol - well worth the effort, but not for everyone!

Succulent Roast Turky (The Gentle Chef) - I haven't tried a seitan turkey that's come close to being as good as this one. Lots of time & ingredients, but well worth the effort

Anything from Miyoko's Artisan Vegan Cheese cookbook - the best vegan cheese you will ever eat. Requires a couple weeks prep because you have to allow time to ferment the base liquid and culture the cheese - I'm starting mine today! I made a detailed post about my experience trying this out here, and there's images with instructions for making the rejuvelac, cashew base, and a Boursin-style cheese in it as well! Of course if you don't want to do all that you can buy the Miyoko's cheese that's sold in stores, those are great too 😅

Peter Reinhart's Bagels (Smitten Kitchen) - if you suffer from lack of good bagels in your area, this is one way to fix that! Bagels are essential to any holiday celebration in my family so I figured I'd include this lol

Here's the stuff from the cookbooks!

Pastry Crust:

Chocolate Gingerbread Cookies:

Chai Spice Snickerdoodles:

Maple-Mustard Brussels Sprouts with Radicchio and Pecans:

Glazed Tofu Ham:

Winter Squash Cups With Wild Rice, Hazelnuts, and Cherries:

Vegan Sour Cream:

Rugelach (Classic, Chocolate, and Raisin variations highlighted):

Matzoh Ball Soup:

[tisorridalamor]

I almost forgot to ask: do you want to tell us about your overnight oats?

Boy do I ever!!! Please continue under the cut if you want to hear me talk about breakfast for way too long

I've posted my overnight oats recipe before but generally speaking:

1/3 cup steel cut oats*

1/3 cup milk of choice**

1/3 cup yogurt of choice***

An Amount of peanut/almond/whatever butter, honey, maple syrup, granola, nuts, fruit, jam, seeds, etc. Go crazy go stupid

*Generally the rule should be 1 part oats to 2 parts liquid, so if you want all yogurt or all milk that's fine, and increasing to 1/2 cup oats would mean 1 cup liquid, etc. Also you can play fast and loose with this rule, it doesn't have to be exact

**my favorite milk rn is oat milk! It has kind of a natural sweetness that is nice, I don't really like milk in general so I have kind of just been buying stuff at random but I think this is what I'll stick with going forward

***I'm also obsessed with plain greek yogurt (this post is making me sound like a health nut??) so I add that but any kind works. I genuinely love the taste of plain greek yogurt but getting a good vanilla or other flavored greek / non-greek yogurt is a good way to add flavor without a ton of effort or adding other things :)

Add-ins I'm fond of:

BANANAS❗ super mild so they go good with anything

sesame seeds

cashews

replacing part of the yogurt or milk with spiced apple sauce is REALLY good

cookie butter is so so so good in it if you have that. I assume any sweet spread like nutella would be great too. I got my dad these fancy peanut butters for xmas and used some in my overnight oats and they were fantastic

chocolate chips, cocoa powder

Vanilla Extract...

Dried fruit like cranberries, raisins, mango, etc.

There's also lots of ideas out there, I tried to keep the above pretty straightforward but if you web search it people are making brownie overnight oats, tiramisu overnight oats, creamsicle, carrot cake, pina colada, the list is endless. At work, my old boss had learned about my obsession and gave me a ton of these packets from an overnight oats subscription service (??? they'll make anything these days) that his wife had gotten and didn't like. I'm not interested in buying it but it gave me some fun flavor ideas that you can see on their site if you click the link!

When I get some time I want to make bubble tea overnight oats by making some good milk tea for the liquid and topping it with tapioca pearls and brown sugar syrup :) I like that if you want to make something complicated out of oats you can but it's also very easy to just mix some oats and yogurt and be done with it. I've tried multiple times to make oats on the stove top and I'm gonna be real with you I think they're better cold, idk I've gotten in friendly arguments about this irl

I'm a big breakfast person and I know it's a meal a lot of people skip or substitute with caffeine but I do think getting some real calories in your system helps as much as good sleep does. It's unfortunate that we all have to work a ton and something as simple as "making breakfast in the morning" feels like a luxury on a workday. I like that I can prep something like this a few days in advance and enjoy it at work at my leisure <3 I'm lucky I work an office job that allows me to do that lol!

[dreaminginthedeepsouth]

Green Beans with Pine Nuts

Green Beans with Pine Nuts is an easy and healthy recipe that will make a great side dish for any main course!  It's a perfect and delicious way to add something green and healthy for your dinner!

VARIATIONS AND SUBSTITUTIONS

This is a GREAT base recipe for simple green beans.  It comes together quickly, the recipe steps are easy, and many ingredients can be omitted altogether or replaced with something else similar.  The recipe is versatile and easily adjustable to what you have available on hand.

Nuts.  While pine nuts is an excellent choice here, you can easily use many other types of nuts, including pecans, cashews, or slivered almonds.  Make sure to lightly toast the nuts for the best flavor.  You can also omit the nuts altogether!

Don't like nuts?  Not a problem!  Use pumpkin seeds or sunflower seeds instead.  I also prefer to lightly toast them before adding to the green beans.

Cheese.  While grated Parmesan cheese provides amazing flavor, saltiness, and texture to this recipe, you can easily replace it with other cheeses.  Use Asiago, Pecorino Romano, goat cheese, or feta cheese.  If you prefer not to use the cheese, omit it altogether.

Olive oil.  This is THE RECIPE to use high-quality olive oil.  The simplicity of these green beans will showcase the flavor of high-quality olive oil.   If you don't like or don't have olive oil, use butter instead.

How to cook green beans

Boil. If you like softer green beans, bring a large pot of water to boil, add salt and green beans and boil them (on medium heat) for 5 minutes.  Drain.

Blanch.  If you prefer crunchier green beans, bring a large pot of water to boil, and boil green beans for about 1 or 2 minutes until a little tender but still crunchy.  Drain.

INGREDIENTS

1 pound green beans fresh, rinsed, ends trimmed

¼ teaspoon salt

2 tablespoons olive oil

6 cloves garlic minced

1 tablespoon lemon juice freshly squeezed

½ cup Parmesan cheese grated

⅓ cup pine nuts lightly toasted

¼ teaspoon black pepper coarsely ground

INSTRUCTIONS

Bring a large pot of water to boil, add green beans and ¼ teaspoon salt. Cook on medium heat for 5 minutes. Drain the beans.

Heat olive oil in a large skillet on medium heat. Add minced garlic and cooked green beans.

Saute on medium heat for about 2 minutes, stirring.

Remove from heat. Add freshly squeezed lemon juice and stir.  Add grated Parmesan cheese and stir. Top with lightly toasted pine nuts. Season with more salt, if needed. Season with coarsely ground black pepper.

[thanks to "Julia's Album"]

[spooniechef]

Peanut Butter Cookies (1 spoon)

We’re back on treats again, because gods know those of us who are low on spoons most of the time need a few of those. This one comes courtesy B Dylan Hollis’ hilarious and informative TikTok. You’ll probably be able to find it in Baking Yesteryear, which you can preorder basically everywhere that sells books. But since it’s not coming out until 25 July, and rewatching a TikTok five or six times is a little samey even if it’s one as good as Dylan’s, here’s the basic recipe, plus a few notes on how to make an easy recipe even easier, or at least tastier.

Here’s what you’ll need:

1 cup peanut butter

1/2 cup sugar

1 egg

That’s ... really it. The reason it works is because the humble peanut is a starchy little legume and binds a lot like flour does. Plus you’ve also got your oil, your salt, and half your sugar as well as the starch. Peanut butter does a lot of the heavy lifting here. Great for those of us with gluten issues, problematic for those with peanut allergies. (More on that later.)

Here’s what you do:

Mix ingredients

Roll into balls and place on baking sheet

Cross with fork

Bake at 350F for 10 minutes (or 175C for 12-15 minutes)

Again, that’s really it. Only thing that might cause issues is if the peanut butter’s too sticky to stir well at first. So, notes:

This is one of those recipes like the fudge where you honestly want the cheaper brand of peanut butter. You might have noticed that the fancier nut butters tend to separate a bit, and that alters the texture of the cookie somewhat. Of course, the reason that happens is that the fancier and more expensive nut butters tend to try to avoid palm oil for environmental and sustainability reasons, so your mileage may vary on this one. Cashew butter will probably come out more floury because it’s higher on carbs and lower on protein than peanut butter, and almond butter might have some binding issues because it’s lower in fat, which is part of the oil that we’d generally add for a cookie dough. If you’ve got a peanut allergy, maybe experiment a bit. For instance, try adding a tablespoon of softened butter to bring the oil balance up to what it needs to be.

If the peanut butter you’re using is a bit stiff (for instance, if you’re storing it in the fridge, or if you’re like me and have some issues with the heating), try microwaving it for like ten seconds or so before mixing in the egg and sugar. Not enough to really melt the peanut butter; just enough to soften it a bit so it’s easier to stir.

For the sugar, white sugar’s fine but brown is better. Both give the dough the approximate consistency of chocolate chip cookie dough, so if you want to mix in some chocolate chips before baking, feel free to do that too.

There you have it - it really is that easy to make peanut butter cookies. Easy, tasty, and a good source of protein and fiber. ...And you should go watch B Dylan Hollis make these anyway; his incredulity at how they turned out is adorable.

[cassiefisherdrake]

Via Lance Reddick's twitter, from Stephanie Reddick:

Lance was taken from us far too soon. Thank you for all your overwhelming love, support, and beautiful stories shared on these platforms over the last day. I see your messages and I can't begin to express how grateful I am to have them. And to the thousands of Destiny players who played in special tribute go Lance, thank you. Lance loved you as much as he loved the game. Donations may be made to momcares.org in Baltimore, his hometown.

Since they were Zavala's favourite and may be a comfort to you, here also is the Gjallardoodles recipe from the official Destiny cookbook, provided below the cut.

GJALLARDOODLES Difficulty: easy Prep time: 1 hour Cook time: 20 minutes Yield: 20 cookies Dietary notes: dairy, tree nuts, vegetarian

From Eva Levante: You most likely know how stern and cold Zavala presents himself. It wasn't until I celebrated my first Dawning at the Tower that I learned how kind-hearted he can be. I was making a batch of these cookies when he stopped by to tell me a joke. It was quite an awkward retelling, and frankly I can't remember the punchline, but he seemed so much more... relaxed after that. Since then, I make sure to whip up a batch of these for him every year.

0.75 cup plus 0.33 cup whole cashews, divided

2.5 cups all-purpose flour

0.5 teaspoon salt

1.5 teaspoons baking powder

1 cup unsalted butter, room temperature

0.75 cup sugar

2 teaspoons vanilla extract

1 egg white

Place 0.75 cup of the whole cashews on a baking sheet. Bake for 10 to 15 minutes, or until nuts have browned. Transfer to a food processor and grind until fine.

Combine the ground cashews, flour, salt, and baking powder in a small bowl. Cream the butter in a large bowl and mix until smooth. Add the sugar and mix until well-incorporated. Add the vanilla extract and egg white.

Add the flour mixture in two batches, until just combined. Placed a sheet of plastic wrap on the counter and transfer the dough on top. Lightly press the dough into a square shape and then wrap. Use a rolling pin to flatten the dough. Place in the freezer for 10 minutes.

Prepare a baking sheet with parchment paper. Remove the dough from the freezer and plastic wrap onto a lightly floured counter. Lightly place the plastic wrap on top of the dough and roll out the dough until it is 1/2 inch thick. Use a 2-inch round cookie cutter and cut out cookies. Transfer the cut cookies onto the baking sheet. Split the remaining 1/3 cup whole cashews in half. Press a cashew into the center of the cookies. Place the baking sheet in the freezer for 10 minutes.

Preheat the oven to 350. Place in the oven and bake for 15 to 18 minutes or until golden brown.

Eat warm and remember the good times we shared in the past. Remember also the good times ahead of us.

[lowrescryptid]

For Veganuary, some of my favorite vegan foods!

As a general rule, I use canned or frozen veggies in all of these. They’re cheaper, they last longer, and you don’t have to do any chopping (which is especially convenient when it comes to onions). The only exceptions are mushrooms and potatoes.

Rice!

I cook it with veggie broth (or a vegan chicken flavored broth), garlic powder, onion powder, salt and pepper.

Before I set it to simmer, I dump in a bag of frozen veggies (I like mixed veggies or spinach) or fresh veggies (I like mushrooms) and throw in a can of chickpeas for good measure

Right after it’s done, I stir in some vegan cheese if I have it. I usually do about a cup of cheese when I make a big pot and that’s plenty.

Dirty Rice

Pasta!

To stretch mac and cheese, melt some vegan butter in the pot, add your unsweet dairy free milk, then add garlic powder, onion powder, salt, and whatever seasonings you want. Bring it to a boil and then whisk in enough flour to get it to a gravy-like consistency. then add your dairy free cheese--you’ll only need half as much.

Garlic Butter Pasta

Chickpea “Tuna” Casserole 

Alfredo

I like to add red bell pepper or spinach to a mozzarella mac and cheese; peas or meatless crumbles to a cheddar mac and cheese. 

For tomato sauce, I just use a can of crushed tomato with salt, garlic and onion powder, italian seasoning, and a bit of balsamic vinegar. Spinach and mushrooms go well with this, too.

Some of my top recipes

Biscuit Topped Chickpea Pot Pie (takes a while but so worth it!)

Tabbouleh (I usually add chickpeas to make it heartier)

Corn Fritters (I just throw in whatever veggies I have on hand)

Biscuits and Gravy (I usually add some fake sausage to the gravy to make it more filling)

Split Pea Soup

Hummus and Pita (This isn’t real pita, but it’s close and much easier. Of course you can always just buy it at the store, too.)

Potato Wedges

Refried Bean Burgers

Burritos (No recipe, but I fill mine with refried beans, spanish rice--the little knorr packets are vegan!--taco sauce, and mexican style dairy free cheese)

Nachos (No recipe, but I top mine with black beans, a vegan cheese sauce, salsa, and black olives)

Pancakes

Desserts are easy--just sub out dairy-free milk and dairy-free butter. Or search for vegan versions of your favorites! 

Cinnamon Rolls

Banana Bread Cinnamon Rolls

Orange Rolls

Sprinkle Sugar Cookies

Rolled Sugar Cookies

Double Chocolate Chip Cookies

Chocolate Chip Cookies

Vanilla Pudding

Chocolate Pudding

Lots of stovetop pudding mixes are vegan--just use non-dairy milk!

Vanilla Cake

Chocolate Cake

Coffee Cake

Reese’s Peanut Butter Cups

Banana Nice Cream

Frozen Pineapple Whip 

Vegan Egg Substitutes for Baking

Cheese - I buy raw cashews in bulk from foodtolive--shipping is free, tax is included, and the price is very reasonable. I eat cashew cheese every day so I usually get the 7lb bag and keep it in the bottom of my fridge.

Easy Cheese Sauce (no cashews)

Go-to Cashew Cheese (This is a great base! Sometimes I add tomato paste and hot sauce for a buffalo cheese, or sometimes I go heavy on the lemon juice and add dried dill and parsley).

Pimento Cheese

Sundried Tomato Cheese

[quintessentialflavour]

Vegan Butter Tofu

Ingredients:

200 g tofu, in cubes

2 tsp freshly grated ginger

250 ml light coconut milk (1 cup)

1 red bell pepper

100 g cherry tomatoes, halved

1/2 tbsp curry powder

1 tbsp garam masala

1 tsp turmeric

1 tsp paprika powder

1 1/2 tomato puree

1/2 lime

1 tbsp coconut oil

1 tbsp cornstarch (or arrowroot - FODMAP friendly)

150 g basmati rice

2 tbsp (salted) cashew nuts (as topping)

2 tsp parsley or coriander (as topping)

Instructions:

Preheat the oven to 180c. (356f)

Put the tofu cubes in a bowl, drizzle with olive oil, and spread the cornstarch on top. Mix and place the tofu cubes on the baking tray and bake for 25 minutes in the preheated oven. Toss halfway through.

Cook the rice according to the instructions on the packet. Drain, add 50 ml of coconut milk and 1 tablespoon of olive oil and leave to stand.

Heat some oil in a frying pan over medium-high heat and add coconut milk and fresh ginger with all the spices and tomato puree. Stir through and add the red pepper and pumpkin.

Simmer on low heat for 20 minutes. In the last 5 minutes, add halved cherry tomatoes.

Remove the tofu from the oven and add it to the curry in the pan. Stir it well. If necessary, add salt and pepper to taste.

Serve with the rice, fresh lime, cashew nuts and garnish with fresh parsley or coriander. Enjoy!

Recipe and photo from: Ieke Booij

[mutantenfisch]

Veggie lasagna with kohlrabi pesto and kohlrabi carrot salad

These are basically 2 and a half recipes in one, so I try to group the respective ingredients together to make it more comprehensible.

You need: for the salad: - 1 big or 2 smaller kohlrabi - 2-3 carrots - 1 cup of yoghurt or crème fraiche - 2-3 table spoons of honey or molasses - 1-2 table spoons of white balsam vinegar - salt and pepper

for the lasagna and the pesto: - 10 lasagna sheets - cheese for covering - ca 50 g of hard cheese (pecorino, parmigiano or mountain cheese), grated - 1 can of chopped tomatoes - 1 package of tomato puree - 2 onions - garlic (the amount is YES, so at least 3 cloves) - cooking oil for the bolognese - 2 big carrots or 3 smaller ones - 2 table spoons of tomato paste - the leaves of the kohlrabi plus some more leaves if you can get them - ca 50 g of butter or cooking oil - 200 ml milk or plant-based cooking cream - 50-100g white flour - 150 g cashews - salt, pepper, Italian dried herb mix For the salad 1. remove the leaves from the kohlrabi, rinse both under cool water, put aside leaves. 2. peel the kohlrabi and grate it roughly. Repeat procedure with the carrots. Put both in a salad bowl. 3. mix remaining ingredients in a cup until evenly combined, add to bowl, mix vigorously and cover with a lid to let it sit in the fridge until you're done with the lasagna and the flavour has intensified. Continue with the lasagna and pesto 1. remove stems from the leaves an put aside (you can sautee and fry them but the taste is not to everyone's liking), chop leaves into strips. 2. fill water in a kettle and bring it to a boil, pour into pot and add leaves, let them sautee for 2-3 minutes until they change colour and you can smell them. Pour water away or pour it in a bucket for watering your plants when cooled down (our keep it to make stock), but empty the pot because you'll need it but we'll get to that. 3. peel 2 garlic cloves and crush them. Put sauteed leaves, garlic cloves, 1-2 table spoons of cooking oil, hard cheese and cashews into a blender. Blend until homogenous, add water if too thick. Add twice as much salt as you think is good and as much pepper. Pesto is done! 4. peel and chop the onions and 2 more cloves of garlic, cut the remaining carrots into very fine cubes or just into bite sized pieces (5mm-1cm cubes) if you're not willing to spend 15 minutes cutting carrots. I was, so they are very fine. 5. heat some oil in pan on low to medium heat, add the veggies you just chopped and let them brown very slightly, also add 2 table spoons of tomato paste. Grease a casserole in the meantime. 6. melt some butter in the pot from the pesto procedure. When it has liquefied, add flour little by little while stirring continuously until it has become pasty. Continue stirring until flour begins to change colour, stir in the milk and keep stirring until it has become slightly viscous and begins bubbling a little bit. I know this is not the real Bechamel sauce, but it's good enough and doesn't take long to make. If you want, you can add a little nutmeg. Take away from heat and add pesto from the blender, mixing it evenly. 7. the pan with the veggies should be beginning to brown now, pour in a can of chopped tomatoes and tomato puree and stir to get any stuff sticking to the pan off. Add salt, pepper and a generous sprinkle of dried herbs. Let simmer until liquid has reduced a little bit. 8. time to assemble the lasagna! Take your casserole and a ladle, and ladle one portion of the red sauce into the casserole. Cover with lasagna sheets and don't be afraid to break them into pieces to make them fit! Continue with green sauce, which you cover with more red sauce. Then another layer of lasagna sheets and so on until your sheets are used up or you run out of sauce. The final layer should be of sauce, regardless, which you cover with the non-hard cheese. 9. put lasagna into oven at 180°C/356°F and let it bake for ca 30-35 minutes on the middle rack. If your casserole is very full, I advise you to put a baking tray under it to prevent sauce or cheese from dripping down while the lasagna sheets expand during baking. While it is baking, you can use the time to clean your kitchen or at least put all the stuff you've used into the dishwasher and wipe the surfaces. :D Then, you're good to go to enjoy a hearty and filling meal that serves 3-4 people. Tip: you can add sunflower seeds to the tomato sauce for some extra crunch. You can also fill any remainders of sauce (depending on how much it turns out to be) into airtight containers and keep in the fridge for up to 4 days for some ready-made sauce that only needs heating.

[sootyships]

Rutabaga casserole

c. 1.2 kg rutabaga (2.2 lbs)

c. 5 dl water (2.1 cups)

salt

3 dl half and half (1.3 cup)

1 dl breadcrumbs (0.42 cup)

1-2 eggs

½ dl of syrup (0.2 cup OR 3 tbsp+1tsp)

a pinch of nutmeg (~1/16 tsp)

~ 1 tsp ginger

~ ½ tsp black pepper or ¼ tsp white pepper

(~ ½ tsp cardamom and/or cinnamon)

more breadcrumbs

3 tbsp butter/margarine/oil

Peel the rutabaga and chop into small cubes. Boil in the salted water until cooked through and soft when tested with a fork.

In a bowl, mix the half-and-half and the breadcrumbs and let sit for 10 minutes.

Mash the rutabaga with the cooking water. Add the mixture of half-and-half and breadcrumbs, then the egg(s), syrup and spices. Beware of over-seasoning. The taste of nutmeg in particular intensifies during cooking. Check the amount of salt.

Put into a well-greased baking dish. Sprinkle breadcrumbs on the surface. Press patterns on the surface with a spoon. Sprinkle some small clumps of butter on the surface.  

Bake at 150-170° on the lowest shelf of the oven for circa 2 hours.

For a dairy free version, replace the half-and-half with cashew cream.

Cashew cream: 50% nuts 50% water. For the full recipe, 150g (5.3 oz) nuts, 1,5 dl (0.6 cup) water. soak the nuts beforehand for the smoothest "cream". they may be soaked overnight in cold, salted water, in 1-2 h using hot, boiled water, or in 15 minutes by boiling on the stove. discard the soaking water, add the measured water and use a blender or immersion blender to puree.

the cashews probably may be replaced with any other nut or seed with the same or higher fat content. the fat content appears important to ensure a casserole free of bitterness!

[useoftoysforchildsdevelop]

Delicious and Nutrient-Packed: 5 Healthy Breakfast Recipes for Weight Loss

 Certainly! Here are five healthy breakfast recipes that can support weight loss by providing essential nutrients and helping you feel full throughout the morning:

1. Greek Yogurt Parfait:

Ingredients:

1 cup Greek yogurt (unsweetened)

1/2 cup mixed berries (strawberries, blueberries, raspberries)

1 tablespoon chia seeds

1 tablespoon honey or maple syrup (optional)

1/4 cup granola (choose a low-sugar option)

Instructions:

In a glass or bowl, layer Greek yogurt, mixed berries, chia seeds, and granola.

Drizzle honey or maple syrup on top if desired.

Enjoy a protein-packed and fiber-rich breakfast.

2. Oatmeal with Nut Butter and Banana:

Ingredients:

1/2 cup rolled oats

1 cup almond milk (unsweetened)

1 tablespoon nut butter (almond, peanut, or cashew)

1 banana, sliced

1 teaspoon chia seeds (optional)

Instructions:

Cook rolled oats with almond milk according to package instructions.

Top with nut butter, banana slices, and chia seeds.

The combination of fiber, protein, and healthy fats will keep you satisfied.

3. Egg and Vegetable Omelette:

Ingredients:

2 large eggs

1/2 cup diced vegetables (spinach, tomatoes, bell peppers, mushrooms)

1 tablespoon olive oil

Salt and pepper to taste

Instructions:

Whisk eggs and season with salt and pepper.

Heat olive oil in a pan, add diced vegetables, and sauté until tender.

Pour whisked eggs over the vegetables and cook until the omelette is set.

Fold the omelette in half and serve with a side of fresh fruit.

4. Chia Seed Pudding:

Ingredients:

2 tablespoons chia seeds

1 cup almond milk (unsweetened)

1/2 teaspoon vanilla extract

Fresh berries for topping

1 tablespoon sliced almonds or coconut flakes (optional)

Instructions:

Mix chia seeds, almond milk, and vanilla extract in a bowl.

Refrigerate for at least 4 hours or overnight, stirring occasionally.

Top with fresh berries and sliced almonds or coconut flakes before serving.

5. Smoothie Bowl:

Ingredients:

1 frozen banana

1/2 cup frozen berries (blueberries, raspberries, or strawberries)

1/2 cup spinach or kale (fresh or frozen)

1/2 cup almond milk (unsweetened)

Toppings: sliced fruits, nuts, seeds, granola

Instructions:

Blend frozen banana, berries, spinach or kale, and almond milk until smooth.

Pour the smoothie into a bowl and add your favorite toppings for texture and nutrients.

Remember to adjust portion sizes based on your individual nutritional needs and consult with a healthcare professional or nutritionist for personalized advice.

In our ongoing commitment to holistic well-being, another dedicated team at BBwelbox has recently concluded research on natural health for parents. Recognizing the profound influence of parental well-being on the health of their children, our experts delved into a comprehensive exploration. The recently published report, available through our provided source, unravels valuable insights into fostering natural health practices among parents. By empowering parents with knowledge and promoting a healthy lifestyle, we strive to contribute to the creation of a nurturing environment that ultimately benefits both parents and their precious little ones ( Avocado Toast with Poached Egg )

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[octoagentmiles]

i love ur octonauts safe foods post but that also brings the question: what are the octo-agents safe foods?

wonderful question my anonymous friend- apologies for the delay, please enjoy post 🤲:

Paani’s patties have nuts, seeds, and bugs in them, which all have kind of similar tastes—hear me out—they all taste nutty (yes, bugs have a nutty flavour, if you didn’t know), and possibly a little roasty or smokey depending on how they’re prepared. Paani’s safe foods probably consist of a lot of other grains, nuts, or butters (peanut butter, sunflower butter, almond/cashew butter, etc). He probably unironically enjoys pistachio ice cream. Can’t go wrong with a giant jug of straight up rainwater, either.

Tracker grew up the same way Barnacles did: In the Arctic with very little variety. So, their tastes are probably the same, or very similar. He enjoys simple flavours, and dishes with non-complicated seasoning. I also imagine he’s an extremely picky eater, despite being taught in the Polar Scouts to be prepared to “eat what you have to” in an emergency. He might like a couple obscure or odd things here and there, but other than that his palate is pretty limited. He likes knowing what to expect when he eats something (and in general), so he basically just eats the same foods over and over. He’s an EXPERT at cooking these foods.

Googled native Russian and Siberian cuisines for Natquik, and I’m seeing a lot of dough, pastry, soup, and salt (and a lot of other things, but they’re mostly meat and I’m going to pretend he’s vegetarian and so is everyone else, with the exceptions of Mr. Paani “The Bug Eater”, and Ms. Pearl “Eats Living Urchins Whole”). He loves savoury foods, as well as “earthy” flavours (below-ground vegetables, such as beets, potatoes, carrots (he might bond with Tweak over that one), or mushrooms) but can NOT tolerate spiciness at all; he’s worse than Barnacles in this regard. If he eats something too hot he will spit it out instantly, and be very dramatic about it. He also enjoys a cup of tea now and then, and he’s not picky about what kind; if it’s warm and got leaves in it, he’ll drink it.

I like to think that Calico Jack and Kwazii are alike in more ways than one thousand—and they probably have IDENTICAL tastes/safe foods. So, Jack loves sweets and sugars, but hates bitters. He hates citrus too (because he’s a cat), but has learned to tolerate it in all his years as a pirate. He chugs lemon juice like it’s milk, and he just ate a whole ghost pepper. You won’t catch him anywhere near a tangerine, though. (Disclaimer: Citrus is actually poisonous to cats in real life, which is why they hate it so much. This cat however, is fictional, and just thinks they’re icky.) CJ also canonically loves to cook and bake his own food, based on how many recipes he invented and passed down to Kwazii; such as pirate pie (real pie, see GBR for ingredients), pirate stew (main ingredient = kelp), and “pirate pie” (kelp and lima beans on toast), to name a few.

Ranger Marsh LOVES the Octonauts’ hot cocoa specifically, I don’t know if it’s the way the Vegimals make it, or what, but I’m taking this to mean the man is fan of chocolate. Dark chocolate. Meaning, he probably enjoys bitter things. Do not let him cook for Kwazii or Jack. I bet most of what he eats is foraged directly out of the Everglades’ thicket, so that would likely include weird and bitter berries, plants, and wild vegetables. I also headcanon that he taught Tweak how to make her famous chili, she just perfected it. Chili can taste like pretty much anything depending on how you season it, so you can bet he likes his extra bitter as well.

Okay now Pearl is probably the opposite of Shellington. I said that Shellington would enjoy intense or odd flavours (like extra hot sauce on cake), but dislike salty-anything because it reminds him of red urchin. He learned to like strange foods, as a result of being allergic to his species’ main source of nourishment (shellfish). Since Pearl didn’t have this problem, she didn’t need to branch out her plate; and thus would love salty things because it’s what she’s used to. She might dislike overly sour or sweet things, or generally “unnatural” or artificial foods. She’s probably not much of a chef, considering most of what she eats is stuff she literally picks off the seafloor.

Apparently a red panda’s diet is 95% bamboo, soooooooooooooooo... I guess that answers Min. She probably eats a ton of those bamboo biscuits, and that might literally be all. Bamboo tastes earthy, nutty, and slightly sweet, so if she were to expand her menu, she’d probably eat foods with similar tastes, or anything that has a good crunch to it. Y’know what? I bet she’d love a Paani Patty.

Ryla literally ate bat droppings covered in moss. Granted, the “droppings” were berries, but still. I don’t think she’s very picky. She doesn’t have any “safe foods”, because she’s a hardcore survivalist—she’ll eat ANYTHING (unless it’s poisonous then she’ll only eat it once). Wombats are strict herbivores, so she probably enjoys a good salad when she's not fighting for her life in a cave.

I think Koshi and Pinto are both stereotypical kids, who'll gladly inhale anything with sugar in it. Pinto specifically might have similar tastes to Peso, in which he'll also just eat... literally anything. Especially if it's weird looking. Koshi is a bit more sensitive to strong smells, so she'll only eat what she likes the smell of. She doesn't seem like someone who likes trying new foods, either. She likes sweet, or bland simple tastes.