#vegan patisserie

[rh5h]

new (fancy) kid on the block [mariahilfer straße, 6.7.2024].

[cruella-devegan]

Moono / Hong Kong

Pistachio and strawberry cream roll 🍓

[hyperlightqueer]

breakfast

keelan, 2024

[amritlounge]

Taste Traditional Flavors and Amazing Delights!

contact:  02085 776859

In our Restaurant, we use only the fresh and best products to create each meal and dessert. Reserve your table today!

https://amritlounge.co.uk/

[serapsevens]

🇬🇧⬇️ Yeni bir deneyime var mısınız? Bugün sizlere vereceğim yeni tarifim #vegan Bu leziz kurabiyeleri ister kahve yanına, isterseniz de çayınızın yanına! Ne ile olursa olsun ama illa da en güzel sohbetlerinizin yanında lezzetli bir eşlikçi olsun🙏🏼 O kadar güzel ki tadı ve dokusu var ki bu kurabiyelerin, emin olun lezzetinden dolayı müptelası olacağınızın garantisini şimdiden verebilirim. Bu yüzden kesinlikle arşivinize kaydetmenizi öneririm 😉 Yapılış aşamalarını videodan izleyeceğiniz vegan #cookies tarifini aşağıya bırakıyorum. Deneyecek olan herkese şimdiden afiyetler olsun 🙏🏼😍 VEGAN LİMONLU COOKIES 📝MALZEMELER (Bardak ölçüsü 250ml) •2 ⅔ su bardağı çok ince çekilmiş kabuksuz badem •2 çay kaşığı limon kabuğu rendesi •¼ çay kaşığı kabartma tozu •¼ çay kaşığı tuz •¼ su bardağı eritilmiş hindistan cevizi yağı •3 yemek kaşığı akçaağaç şurubu •4 yemek kaşığı limon suyu taze veya şişelenmiş •1 çay kaşığı vanilya özütü 📝LİMON SOS •½ su bardağı pudra şekeri •1-2 yemek kaşığı limon suyu 🥣YAPILIŞI Fırını önceden 175 C’ ısıtın ve fırın tepsisine yağlı kağıdı yerleştirin. Tüm malzemeyi derin bir karıştırma kabına alıp; Kalın, yapışkan bir hamur oluşana kadar karıştırın. Küçük bir kurabiye kaşığı veya dondurma kaşığı kullanarak eşit büyüklükte kurabiye hamuru topları yapıp, aralıklarla fırın tepsisine yerleştirin. Pişirirken yayılmalarını teşvik etmek için parmaklarınızla hafifçe düzleştirin. Kurabiyeleri 14-16 dakika veya kenarları sertleşip hafif altın rengi olana kadar pişirin. Pişirdikten sonra fırın tepsisinde 5-10 dakika soğumaya bırakın. Ardından, tamamen soğuması için bir soğutma teline aktarın. 🥣LİMON SOS Orta boy bir kapta pudra şekeri ve limon suyunu birer birer istenen kıvama gelene kadar karıştırın. Kurabiyelerin üzerine dökülecek kadar ince olmalı. Ama asla çok akışkan olmamalı. Limonlu sosu, soğuyan kurabiyelerin üzerine gezdirmek için küçük uçlu bir kaşık veya krema poşeti kullanın. İstenirse, krema henüz ıslakken kurabiyelerin üzerine taze limon kabuğu rendesi serpin.! Afiyetler olsun 🙏🏼🍀 • @serapsevens 👩🏻‍🍳📸 • #cookies #serapsevenstarifleri #serapsevens #patisserie #veganrecipes #veganerezepte #veganfood (Vienna, Austria) https://www.instagram.com/p/ClTPKbcNkV7/?igshid=NGJjMDIxMWI=

[zebreacadabra]

La Pâtisserie du bonheur . . .

Formation en pâtisserie Végétale et crue by "Les Crawquantes"

[dolcevalletta]

Taste the Difference of Artisanal Baked Goods at Dolce Valletta in Georgia

Welcome to Dolce Valletta, your gateway to a world of exquisite artisanal baked goods in Georgia. With a focus on quality, craftsmanship, and exceptional flavors, Dolce Valletta's Valletta patisserie offers a unique experience that will leave your taste buds longing for more.

Indulge in Sicilian Eggplant Caponata:

One of the standout delicacies at Dolce Valletta is the Sicilian Eggplant Caponata. This traditional Sicilian dish features roasted eggplants, tomatoes, onions, and a medley of spices, resulting in a rich and savory flavor profile. It's the perfect accompaniment to Dolce Valletta's freshly baked bread, adding a delightful Mediterranean twist to your dining experience.

Gluten-Free Almond Cookies:

Dolce Valletta also caters to those with dietary restrictions. Their gluten-free almond cookies are a treat for anyone seeking a delicious gluten-free option. These delicate and nutty cookies are made with high-quality almond flour, ensuring a delightful texture and taste that will leave you wanting more.

Craftsmanship and Quality:

At Dolce Valletta, every baked good is made with the utmost attention to detail and a commitment to using only the finest ingredients. Each item is meticulously crafted by skilled bakers who are passionate about their craft. Whether you're indulging in a flaky croissant, a delectable tart, or a mouthwatering cake, you can be assured of the highest quality and exceptional taste. When it comes to artisanal baked goods, Dolce Valletta in Georgia stands out as a haven for food lovers. With their Valletta patisserie, Sicilian Eggplant Caponata, and gluten-free almond cookies, they offer a delightful array of flavors that are sure to satisfy even the most discerning palate. Visit Dolce Valletta today and let your taste buds embark on a journey of culinary delight. For more information, visit their website at https://dolcevalletta.com.

[veganinparisincovid]

Tip: Cloud Cakes is a delightful all-vegan bakery with breakfast and lunch options. Their Cloud Breakfast gets you a basket with a fresh baguette and croissant accompanied by jams, a flavorful butter, and a creamy hazelnut spread along with fresh juice. We also opted for lattes and a tarts citron for round two. They have two outdoor tables at the Mandar location.

Bonus: brEAThe is right across the street (also with outdoor tables under an awning) if you want to go directly from breakfast to lunch!

[believing-is-seeing]

Passion Flour Patisserie

Salt Lake City, Utah, USA

December 2022

[anyroads]

OK you know what, if we're gonna talk about Bake Off then fuck it, let's do this.

It used to be this wholesome, lovely show! We used to watch it for the bakers! And the learning! And the light banter and occasional bit of coy innuendo! What happened?

Channel 4 happened. When they bought the show they made a number of changes, most of them Not Good™️. Not just in the sense of them resulting in a lot of 😬 and 🫠 moments, but in the sense of how they changed the show's purpose, atmosphere, and brand.

Look, I know most people are just like, "whatever, it's just a baking show," and yeah, sure. But it's one of the UK's most successful TV exports, and where it once shifted the tone of reality competition to being wholesome and supportive of contestants, it's since moved towards creating tension at the contestants' cost. So aside from the fact that most people watching it signed up to watch a nice show, it has also shifted the goalposts of what that even means. And that, lovelies and gentlefolk, is some bullshit.

I decided to break my rant analysis into four main parts: theme weeks, the hosts, the judges, and the bakers. Let's get to it!

Theme Weeks:

If you watch Bake Off, you know the show's always had a specific theme for each week. The staples that come up in most seasons are:

cake

biscuit

bread

pudding/dessert

pastry

patisserie

Less common but consistent are things like caramel and chocolate week.

Then there are the fun episodes! When GBBO was on the BBC, this started out with things tea week, tarts, pies, tray bakes, basically little tangents still focused on emphasizing specific baking skills. In Series 6 (still on the BBC) they had their first nation-focused theme week with French week -- fairly innocuous given that a lot of patisserie is French, France and England share much more culture than either cares to admit [Norman Flag dot gif], and it was a nice change from watching Paul make the bakers do recipes that involved boiling things while talking about how wonderful boiled doughs are (are they, Paul? Are they?).

The show kept mixing it up with innocuous themes like advanced dough and alternative ingredients weeks, European cakes, Victorian week, batter week, and botanical week. And while it was frustrating to watch Paul Hollywood mispronounce things like the Hungarian Dobos Torta and lecture bakers on babka when he clearly knew nothing about it (or about Jewish baking in general, go off Past Me), the show's general attitude was that the judges had their own opinions, which were separate from the immutable facts around the chemistry of baking (more on this later) and shouldn't affect how bakers are judged.

After the show moved to Channel 4, the number of themed weeks increased and more of them focused on specific countries. In 6 seasons on the BBC, there were only two country-focused theme weeks, and in 5 seasons on Channel 4 there have been five. And while they've also had themes like vegan baking, roaring 20s, the 1980s, spice week, etc. the show has really started to go hard on exoticizing other cultures in outright disrespectful and racist ways. There's been Italian and Danish week, German, Japanese (it wasn't, it was East Asian week), and now Mexican week (which doesn't touch on interspersed Jewish bakes that didn't get a theme week, like versions of bagels and babka set as technical challenges that were borderline hate crimes and mansplained by a guy who has no idea how to make either and once wrote in a cookbook that challah was traditionally eaten during Passover). Each time the hosts played up the theme with racist bits and jokes that can be used as evidence in court if your case is "why should shows with scripted content have a professional writing staff."

Which touches on other issues the show has now...

The Hosts:

When GBBO was on the BBC, the show was hosted by ✨Mel Giedroyc✨ and ✨Sue Perkins✨. They encouraged the bakers! They'd hold stuff for them sometimes! They were interested in them! If a baker had a breakdown, they would start singing copyrighted material to render the footage unusable! When the show moved to Channel 4, they left, though I'm not unconvinced that Channel 4 offered them impossible to accept contracts to force them out so they could rebrand the show. They replaced them with Sandy Toksvig and Noel Fielding. Sandy was a lovely host in the vein of Mel and Sue, and she and Noel had a relatively sweet rapport, but she left a few seasons ago and was replaced by Matt Lucas.

Noel Fielding is mostly known for his quirky brand of comedy, a sort of British Zooey Deschanel who's goth from the neck up, an upperclass British gay divorcee from the neck down, and basically an early 60s Beatle re: trousers. Matt Lucas has almost definitely never watched a single episode of GBBO and his most redeeming quality is his thinly veiled contempt for Paul Hollywood.

The two treat the baking tent as their personal playground. Far from the supportive attitude of Mel and Sue, they tend to get in the bakers' way during the most stressful moments, especially when they try to do hilarious "comedy" bits (I can't not put that in quotes) like Noel's talking wooden spoon thing, or Matt talking over Noel to do time calls. During theme weeks like Japanese and Mexican week, they do culture-specific bits that are both racist ("just Juan joke" and "is Mexico a real place?") and unsurprising, given that both Matt and Noel did blackface on their respective sketch shows and absolutely could and should have known better because it was already the current fucking century.

All this to say, there's now a separation between the bakers and the hosts, as if they're on different shows. The hosts are doing their own thing and the bakers are doing GBBO. The show has gotten meaner to the bakers, and the hosts aren't there to support them anymore, they're just there to be comic relief. Because when you refocus your show on stressing the bakers the fuck out, you need a forced laugh I guess ¯\_(ツ)_/¯.

The Judges:

First of all, a sincere congratulations to Paul Hollywood who managed to squeeze I jUsT cAmE bAcK fRoM mExIcO aNd YeT sTiLL pRoNoUnCe PiCo De GaLLo As 'PiKa De KaLLa' and I aM aN eXpErT oN s'MoReS wHiCh aRe MaDe WiTh DiGeStiVe BiScUiTs AcCoRdiNg tO mE, aN eXpErT oN s'MoReS, just two in a giant pile of astoundingly wrong hot takes, into a short enough time span that they all aired within Liz Truss's term as Prime Minister. A true man of accomplishments.

In the interest of fairness, I need to preface this with a disclaimer that, due to the fact that I've been watching Bake Off for most of its run, I'm biased. Specifically, I can't stand Paul Hollywood's smarmy, classist, egomaniac ass because he's proven time and again he's more interested in looking smart than actually knowing what he's talking about. Since the show moved to Channel 4, they've changed the occasional handshake Paul would give bakers to the HoLlYwOoD hAnDsHaKe™️. It's gone from being an emphasis of someone's skill to a goal, a reward, and one that emphasizes the judges' place above the bakers.

The judges used to function as teachers, imparting their skills and insights to the bakers. When the show was on the BBC, the voiceover leading to a judging would focus on the bakers' work being finished, saying how it will now be evaluated based on their skill and how well they met the brief. The voiceovers now, on Channel 4, focus on the judging (literally saying something along the lines of, "the bakers will now be judged by Prue and Paul"). There is a clear distinction Channel 4's producers have made, to mark that the show is now about whether or not the judges approve, not whether the brief was understood and executed well. On the BBC, it was irrelevant whether the judges liked a particular flavor, as long as the bake was well-made. Now, the bakers are expected to know the judges tastes and cater to them, which is frankly bullshit. A judge doesn't have to like a flavor to know whether or not it was executed well, ie. is it carrying a bake and was it meant to etc.

The judges have been turned into a brand. Cynically, Channel 4 knows that by building them up and focusing the show more on them, they can exploit their image more for profit. In the process, they've become much more biased and their own biases have come out as well. Most recently in the flaming dumpster fire that was Mexican Week, Paul Hollywood tried to intimidate a baker by telling them he had just gotten back from Mexico (which must have been a fruitful learning trip if he couldn't even learn how to pronounce pico de gallo correctly). Where do I even start with this? Here's an amateur baker from England (the show specifically casts middle and lower middle class bakers for the most part??) who likely can't afford trips to Mexico, who lives in a country with incredibly limited access to Mexican cuisine, who is expected not only to understand the cooking and baking traditions of a completely different culture but to do so well enough to play with it and do something creative with it. On top of which, one of the judges is now using his privilege of traveling halfway around the world as some kind of leverage, as if this were a bar that any amateur British baker could clear.

Prue, meanwhile, has openly asserted her biases against cultural flavors and textures, prioritizing her own personal preferences over them, as if they were in any way relevant to the skills and knowledge necessary to execute the tasks she sets to the bakers. She has also been consistently elitist, criticizing bakers for choices they made that were clearly informed by their experiences within income brackets that are too low and foreign for Prue to comprehend. She once had a go at a baker on a Christmas special because his Christmas dinner themed bake didn't have a turkey, even though it was clear from the stories he shared of his own Christmases that his family likely couldn't afford one. "It's not really Christmas dinner without a turkey," Prue said into the camera angrily while sitting on a chair made of live orphans and telling the ghost of Christmas Future to come back when he had another museum gift shop necklace for her to round out her collection.

The show is no longer about which baker has the best skills. It's become about which mortal can appease the gods of Mount Olympus, ie. the judges.

The Bakers:

Remember when the show was about them? Channel 4 doesn't! Because this is a reality competition show, the bakers are chosen both based on their skills, as well as cast-ability. They're cast as characters, distinct from each other, from different areas, age groups, ethnicities. All of them are amateurs. All of them are middle or lower middle class. They've ranged from college students to supermarket cashiers to prison wardens to scientists.

Something I noticed when the show moved to Channel 4 is that the baker who goes home in the first week is always wildly behind the rest in skills. I have no proof of this other than my eyeballs and deductive reasoning skills, but I think that Channel 4 deliberately casts a ringer each season who they think will be an easy send-off in the first week, just to get the audience's feet wet.

Anyway, like I said, this show used to be about the bakers - about them building skills and learning, and having walked into the tent with a self-taught foundation and understanding of the processes and chemical reactions involved in baking. When the show was on the BBC, the end of each round had some (often brief) moments of tension - will they finish in time? Will they get their bakes on the plate before time is up? Did they forget to add sugar to their batter and only remember at the last minute? In the end, they usually managed to finish and we'd all breathe a sigh of relief and think, yeah! You go, Bakers Who I'm Rooting For!

Now, on Channel 4, the end of round drama has been stretched to be so much longer that they've composed extra music for it. The bakers often seem out of their depth, whether because the instructions for the technical challenge are too vague (bake a lemon meringue pie??? As if anyone in the UK under the age of 60 has had one in the last decade???), or because they were expected to bake something that required a more than a basic foundation they weren't told of. Often it seems like they just aren't given enough time, a tactic used by reality competition shows to manipulate contestants into giving the cameras more dramatic content. On top of all this, the hosts get in their way, instead of helping them plate their bakes. As has been pointed out before, when everyone fails the challenge, the real failure lies with whoever set it.

In conclusion:

The show no longer exists to teach the bakers - and the audience - skills or knowledge. It now manipulates contestants for dramatic effect and prioritizes showing conflict over wholesome content. Channel 4 sees the bakers as social media content they can churn out season after season, and don't care about them because in a few months there'll be a new batch to exploit. Meanwhile, the judges are also out of their depth, co-opting recipes from other cultures and butchering them horrendously, while the camera gives them nothing but status as they hold bakers to the expectation that they learn how to make things very much the wrong way. If you saw any of the tweets about Mexican or Japanese week, or read my post on how Paul Hollywood isn't allowed to go near babka ever again, you'll understand.

So what would fix all this? Scrap the current judges and the hosts altogether. Bring back Mel and Sue, and replace the judges with expert bakers who have a love of their craft and want to share it with others. The draw of GBBO used to be its warmth and comfort - if Channel 4 isn't going to start its own version of Master Chef For Bakers, then it needs to stop trying to find a balance of how it can insert that vibe into GBBO. It can't. That's not a thing. Stop trying.

[dasbrummli]

Types of People: Humans I love(d).

The Little Sister: Flared pants and platform Doc Martens. Delicate gold earrings, perfect skin and bright eyes. Flat white coffee or matcha latte. Bagels. Techno music and poetic folk songs. Paris. Polaroids. Quick witted and humorous. Dachshund. Shabby sweatpants and runway fashion. Floppy ears. Massages. Banana bread.

The Little Brother: Street smarts. Perfect driving. Anything but resentful. Stained sweatshirt and Burberry Trenchcoat. Photography. Basketball. Chill. Humorous. Infuriating but so so lovable. Teacher. Surprisingly insightful. Advisor. Confident and cocky. Beer and Barbecue sauce. Coffee mugs. South Africa. Spontaneity. Arrogant.

The Father: Golden morning light. Expensive camera equipment and cheap gas station coffee. Model trains. Thick wool sweaters. Cologne and scratchy cheek kisses. Blankets of snow. Hares. Holly Cole and The Boss. Hilarious. Anything but an experimental eater. Spaghetti Bolognese and Stollen. Vibrant forest. Red wine and milk chocolate. The Musician.

The Mother: Crime novels. Warm soft hugs. Silent laughter, red cheeks, tears in eyes. Surprises. Book smarts. Perseverance. Organised and focused. Strong black tea and dark seedy bread. Elephant whisperer. Insomnia. Open mindedness and indignation. So supportive. Manners. Nice porcelain. Hydrangeas and roses. Plum jam. Perfect pedicures.

The Older Sister: Long walks. Forests. Fantasy worlds. Diving head first into a swimming pool. Daydreaming. Curly hair. Everyday magic. Books. Tiny handwriting. Long wool coats. Mind all over the place. Excitement. Cold hands and warm sweaters. Hopeless romantic. Owls. Greek mythology. Trivia. Ink. Details. Cappuccino with cinnamon and cocoa.

The Musician: Delicate fingers plucking at Cello Strings. White chocolate. Knitting. Sarcasm, emotionally distant. Squirrels. Autumn walks, rain, graveyards. Audiobooks. Norway. Engineering, technical drawings, ballpoint pens. Morbid curiosity.

The Fighter: Clean and crisp white sheets. Determined. Cold brew coffee. Fragrant white Hyacinths blooming on a windowsill. Toned shoulders. Emotional intelligence. Brutal honesty. Philosophical books. Lab coats. Excellent listener. Pep talks and feminism. Triathlon. Anything to achieve your goals. Knowing smirks. Moscow mules. Reading not for pleasure but learning (or the pleasure of learning?)

The Scientist: Obscure inside jokes. Freckles. Dancer. Questionable cook, decent baker. Physics. The Smartest. Elegant movements. Thrifted knitted jumpers. Multicoloured nail polish. Poetry. Eccentric. Debating society. Entire page covered in the tiniest notes. Funky coffee mugs. Books picked off the street.

The Scout: Strong moral compass. Scouts honour. Massive Fantasy novels. Guffawing. Tie dye T-shirts and shining blue eyes. Ships. Camping. Adventure. Overwhelmingly talkative, but not in a bad way. Carefree. Trinkets and bonfires. Dunes and seafoam. Orange.

The Travel Companion: Political. Volunteering. Singing flatly but passionately. French patisserie. Colourful felt. Opinionated. Exuding coolness on the dancefloor. Dark green. Finland, pine forests and smoked salmon. Tents. Virology. Hypochondriac. Experimental cooking. Mushrooms. Aromatic black tea.

The Oldest Friend: Books over books over books. Deep talks. Old friends. Yoga. Peppermint tea. Sky blue. Memories. Therapy. Snowboarding. Pixie cut. Relaxation, taking it easy. Veganism. Dog person. Gender Studies. Runner. Coming back stronger and gentler than ever. Gift exchange. Solo holidays. Empathy.

The Exchange Student: Fast talking, Aussie accent. Oversized sweatshirts. Oat milk. Glowing skin. Sea foam. Pearls and silver. Fresh tulips. Warm summer days. Sunny side up eggs, drizzled with golden honey. Pool balls clicking. Hot chocolate. Belgian beer. Dog person. Silver rings, one on each finger. Tan lines.

The Designer: Linocut. Wide pants, black turtleneck. Oat milk. Creativity. Graphic design. Nose ring. Mullet. Enjoying and celebrating the beautiful things in life. Analogue photography. Coffee is a science. Patient. An artist. Berlin. Tortoiseshell glasses.

The Certified Badass: Bouldering. Fine line tattoos and silver ear piercings, too many to count. Black velvet. Remote island. Catto content. Road trips, lush forests, sea waves. Platinum hair. Strong. Blue eyes, white liner. Island. Thick knitwear and combat boots. Tarnished silver jewellery. Dune grass.

[morethansalad]

Spring Thaw - Coffee Crunch Fennel Cake with Lemon Granita (Vegan)

"It’s not quite molecular gastronomy, far more humble than fine patisserie, but a genuine, passionate ode to the spirit of the season."

[cruella-devegan]

Pâtisserie Zébulon / Montreal, Canada

Passion-Choco - Crispy puffed sorghum, cocoa dacquoise, passion fruit confit, chocolate mousse

[thornychairman]

Analysis of @aetherceuse/Lusamine's dietary restrictions + suggested meal plan

Okay since I have actual experience concerning meal plans and special dietary needs and Lusamine here basically has unlimited resources, it's actually rather easy to make meals for Lusamine. A lot of you will look at this list and think either an ED or be all this is really difficult, but honestly it's actually very easy to cook for Lusamine once you eliminate what she won't have.

The no meat rule is easy; it rules out one food type but we can easily get protein from mother sources. So this means her diet will be primarily plant based. Not hard, vegans exist after all!

No alcohol just means it's been eliminated as a drink, but if it's used as a cooking element it will get rid of the one thing she takes issue with -- getting her drunk. When cooked or baked into something, the distinct taste will remain, but the actual mind altering content will have been cooked out! So Lusamine can still have a nice red wine, just not as a drink. It can most likely be used to help flavor something as part of a stew -- she's Kalosian after all, so while as an adult she would refuse meat and alcohol, she would have had tasted some Kalosian stews before.

Nothing overly sweet? That does not eliminate sweet things entirely. Honestly as a patisserie, I do hate the factory made sweets sometimes because the amount of sugar in them can hurt your mouth on first bite a lot of the time, cavities or not. It's like an unpleasant electric shock. But anyways this means she CAN have something sweet, it just needs to be more mellow. Subtle. Also just because on kind of flavor is taken off the table, it doesn't mean the others are. People!!!! Look!!! There are spicy flavors. Sour flavors. Bitter foods. Savory!!! Good umami!!! If you concentrate too much on what flavor she doesn't like you are ignoring the fact she CAN eat others.

Shelf stable foods, canned goods and frozen foods means she doesn't like processed foods, which is fair! While it's not financially stable to not buy foods like these as the main stays of our grocery list, for a woman like Lusamine she can afford getting things fresh or have it freshly made, especially since she has a hired chef to do all the cooking. And if you say she can't have peanut butter or jam, I will tell you now, fresh nut butters and jams/jellies are great. They're a pain to make and you gotta eat it all quick but if have hired someone to do all the prep work well she can still enjoy them! Not that she would it may be too pedestrian for her anyways, but artisanal versions of certain shelf foods are not entirely out of the question for her. And before any of you ask, pectin and agar agar exist as plant based gelatins so she can totally have jam or 'jell-o' if she wanted (probably not unless it was very bougie). This ties into the no preservatives or dyes kind of thing. Basically no processed foods in general. We going with a farm to table kind of gal. She probably has her own farm/direct source, especially if you factor in how this woman is worried someone would try to poison her. She'd control all factors and have her food grown to her specifications. Probably bioengineered fruits and veggies for optimal nutrition.

No black tea or coffee? That's fine! Everyone can have drink preferences (see the no alcohol either portion). And anyways, caffeine not only if addictive and can give you heart problems if you drink too much, did you know it's a diuretic? That stuff makes you pee. Like...a lot. And as a busy, busy woman she'd probably want to keep the bathroom breaks to a minimum. This links to the no caffeine rule. This rules out energy drinks but that stuff is so chemical nobody should drink those.

And we get to the no oily foods, which to me means no fries foods. However this leaves out other methods such as roasting, saute, stir fry (small amount of oil just so nothing sticks) boiling and stewing! Also steaming and a variety of other methods. Honestly, people should be avoiding too much fried food, it's nice as a treat, but you shouldn't be balling at someone else not eating fried food or any food that has too much oil. Most likely things like curry would be out, unless it's Japanese curry, as I know some styles of curry give you some pretty oily results.

So now that I have analyzed Lusamine's restrictions, here's a sample meal plan she might have during an average day. :)))

LUSAMINE'S MEAL PLAN

BREAKFAST

Vegan eggs, sunny side up; vegan honeyed ham; baguette slices with fresh made rawst berry jam; one serving of fresh fruit. Water as a drink and palette cleanser.

Vegan eggs are made from mung bean protein (white yolk) and yellow tomatoes (yellow yolk). The yolks can be prepared in advance and kept in the fridge before they are needed so prepping them is needed every day. An example of an egg yolk recipe: [HERE]

Vegan ham is made from tofu and wheat gluten. The honey glaze can be actual honey if Lusamine will allow it or a honey-alternative, such as maple syrup. Otherwise, the ham itself can be just made to be a savory flavor, instead. Example of vegan ham recipe: [HERE]

Baguette by default has no elements that need to be changed as traditional French baguette does not need anything besides basic ingredients. However, sugar needed for yeast to rise is exchanged with honey. Here an example baguette recipe: [HERE]

Jam from stores is full of refined sugar and other nasty chemical ingredients. So something fresher is a must! It can be kept well in the fridge when sealed, so preparing it once every few days depending on the initial amount made is only needed. An example recipe for jam: [HERE]

One portion of fruit can be anything, but considering the sweet (but not too sweet) contents earlier, it'd be best to balance it all out with some refreshing and sour, like sitrus berry.

LUNCH

Soy sauce tofu-veggie stir fry; one serving of brown rice; one glass of fresh juice with a little bit of carbonated water.

The stir fry meets the requirements of protein and vegetables with minerals and fiber with something flavorful; this can be adjusted to make it a bit spicy as well for something with the occasional kick. Example of recipe: [HERE]

Brown rice is healthier than white rice, giving it a bit more fiber and giving Lusamine a needed portion of carbohydrates.

Due to not liking things that are too sweet, but making it watered down alone is just boring, a bit of carbonated water can make any juice more interesting! 2 parts juice to 1 part carbonated water is the recipe you're looking for! Perrier works best for this.

DINNER

Vegan spaghetti with marinara and chickpea meatballs; water or juice with carbonated water as a drink depending on Lusamine's taste for the day.

The spaghetti noodles! This is where the carbs come in for the evening meal. They can be made without eggs if you want to keep going vegan. Here is a recipe for them: [HERE]

A classic marinara is needed for this meal and can satisfy some need for vegetables and fruit, but you can turn it into a vegetable sauce by adding small chopped veggies such as carrots, celery, mushrooms for added flavour and fiber! Here is a recipe for a classic marinara that you can add to as needed: [HERE] In Lusamine's case, the can of tomatoes would be replaced with fresh tomatoes.

Chickpeas are a great source of plant based protein! In order to fulfill this classic meal, this is the best way to have non-meat meatballs! Recipe for them is [HERE].

If Lusamine decides on a carbonated drink, remember to go for the 2:1 ratio!

DESSERT

II Lusamine deigns to have a dessert or serve up a dessert that she is able to partake in, this is the best one, especially considering the heated climate of Alola: TOFU ICE CREAM! The taste is subtler, not as sweet as it can be adjusted according to the natural sweetness of the fruits used. Of course, instead of refined sugars it would be natural sugars used to sweeten the recipe. Here is a recipe for six different flavours: [HERE]

[b33t-r00t]

what would your ocs pick if asked their favorite food/meal?

Oof, his was a tough one.

Addison: Can’t go wrong with a well made focaccia.

Junwei: I mean, depends on the day.

City: Ugh, I think it’s pasta for me. A decent carbonara would suit me any day~

Beltran: The juiciest pulled pork burger you can find. Generally, the sloppier the better. Generally.

Cai: So there was this one vegan restaurant I went to about ten years ago. I don’t remember the name, or exactly what I had. All I remember is how badly I wanted to keep eating once I’d finished my meal.

Farisha: I like a variety, so tapas, or a sharing platter, or one of those sushi places where the dishes are on a conveyor belt and you accidentally end up spending way too much money? Yeah, those are good.

Edith: Eh, I’m not very adventurous with food. Whatever’s around the house I suppose.

Emile: Oh, there’s a patisserie near my office building that has the nicest cakes and pastries in the window. I’ve never tried them myself, but they look so good…

[theroamingvegan]

Enjoyed a vegan pumpkin (tikvenik) banista in the Rila Mountains. Banistas are traditional Bulgarian pastries and oh so yummy♥️

Got mine from the Patisserie de Provence bakery in Sofia, Bulgaria 🇧🇬