Install Theme

Your web-browser is very outdated, and as such, this website may not display properly. Please consider upgrading to a modern, faster and more secure browser. Click here to do so.

Obviously This Whole Blog is Socially Constructed

Emily: sloppily femme American lesbian. Part time retail worker. Has vaguely defined aesthetic values. Science fiction, Hindi film, media criticism, leftism, the culture of industrialism, pretty-ass pictures.

Posts tagged recipes

Aug 27 '14
whizzbees:


Currently drinking: The best Butterbeer I have ever tasted.

whizzbees:

Currently drinking: The best Butterbeer I have ever tasted.

image

Aug 25 '14
Aug 20 '14
garden-of-vegan:

fuji apple, grilled avocado, green bell pepper, and onion sandwich on whole wheat, vegetable tofu noodle broth soup (vegetable broth, zucchini, carrot, nori, whole wheat penne noodles, and soft tofu)

garden-of-vegan:

fuji apple, grilled avocado, green bell pepper, and onion sandwich on whole wheat, vegetable tofu noodle broth soup (vegetable broth, zucchini, carrot, nori, whole wheat penne noodles, and soft tofu)

Aug 2 '14
Jun 29 '14
Jun 19 '14
Jun 18 '14

theeverydayveggie:

NEW RECIPE: #Vegan Faux-Tuna and Avocado Collard Greens Wrap

So you’ve been looking for a perfect summer lunch recipe. No fear; that recipe is here!

Nori and chickpeas make this recipe so fishy that you’ll actually feel guilty for hours after eating it. It’s packed full o nutritional goodness and wrapped into beautiful collard greens. In short: It’s wonderful.

http://theeverydayveggie.com/vegan-faux-tuna-and-avocado-collard-greens-wraps/

Jun 13 '14
dailysqueezeblog:

Rosemary Shortbread Cookies with Red Grapefruit Buttercream Filling  These cookies combine the sweet and tangy flavors of red grapefruit and buttery shortbread with a savory touch of fresh rosemary. They are filled with a smooth red grapefruit buttercream for a creamy and crumbly combination in each bite. SERVINGS: 14TIME TO TABLE:30 minutes prep, 20 minutes baking.INGREDIENTS:1 cup unsalted butter, softened½ cup confectioner’s sugar1 tablespoon Paramount Citrus red grapefruit zest1 teaspoon finely chopped fresh rosemary ½ teaspoon salt¼ teaspoon pure vanilla extract2 cups unbleached all-purpose flourFilling1 ½ cups confectioner’s sugar½ cup unsalted butter, softened2 teaspoons Paramount Citrus red grapefruit juice2 teaspoons milk or cream1 teaspoon Paramount Citrus red grapefruit zestPinch of saltPREPARATION1. Add the 1 cup of butter and ½ cup of confectioner’s sugar to the bowl of a mixer fitted with the paddle attachment. Mix on low until combined and then increase the speed to medium-high. Cream for 3 minutes, scraping the sides of the bowl as needed. 2. Mix in the tablespoon of grapefruit zest, rosemary, salt and vanilla. 3. With the mixer on medium, mix in the flour, about ½ cup at a time, until all ingredients are combined. 4. Shape the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.5. Preheat the oven to 350 degrees F. Roll the dough on a floured surface to ¼-inch thickness. Cut the cookies in 2-inch circles. Place on an ungreased baking sheet. 6. Bake for 20 minutes, until the cookies are firm. Let cool for one minute and then transfer the cookies to a rack to cool completely. 7. To make the filling, add the 1 ½ cups of confectioner’s sugar and ½ cup of butter to the bowl of a mixer fitted with the paddle attachment. Turn to low and mix for 1 minute. Turn to high and beat for 3 minutes until light and smooth, scraping the sides of the bowl as needed.8. Turn the mixer to medium and add the grapefruit juice and milk. Turn to high and beat until combined. Mix in the grapefruit zest and salt. 9. Transfer the filling to a pastry bag. Flip 14 of the cooled cookies upside down on a flat surface. Pipe an equal about of filling (about 1 tablespoon) over each of the cookies. Top each with a second cookie to create a cookie sandwich and serve.

dailysqueezeblog:

Rosemary Shortbread Cookies with Red Grapefruit Buttercream Filling  

These cookies combine the sweet and tangy flavors of red grapefruit and buttery shortbread with a savory touch of fresh rosemary. They are filled with a smooth red grapefruit buttercream for a creamy and crumbly combination in each bite.

SERVINGS: 14

TIME TO TABLE:
30 minutes prep, 20 minutes baking.

INGREDIENTS:
1 cup unsalted butter, softened
½ cup confectioner’s sugar
1 tablespoon Paramount Citrus red grapefruit zest
1 teaspoon finely chopped fresh rosemary
½ teaspoon salt
¼ teaspoon pure vanilla extract
2 cups unbleached all-purpose flour

Filling
1 ½ cups confectioner’s sugar
½ cup unsalted butter, softened
2 teaspoons Paramount Citrus red grapefruit juice
2 teaspoons milk or cream
1 teaspoon Paramount Citrus red grapefruit zest
Pinch of salt

PREPARATION

1. Add the 1 cup of butter and ½ cup of confectioner’s sugar to the bowl of a mixer fitted with the paddle attachment. Mix on low until combined and then increase the speed to medium-high. Cream for 3 minutes, scraping the sides of the bowl as needed.

2. Mix in the tablespoon of grapefruit zest, rosemary, salt and vanilla.

3. With the mixer on medium, mix in the flour, about ½ cup at a time, until all ingredients are combined.

4. Shape the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.

5. Preheat the oven to 350 degrees F. Roll the dough on a floured surface to ¼-inch thickness. Cut the cookies in 2-inch circles. Place on an ungreased baking sheet.

6. Bake for 20 minutes, until the cookies are firm. Let cool for one minute and then transfer the cookies to a rack to cool completely.

7. To make the filling, add the 1 ½ cups of confectioner’s sugar and ½ cup of butter to the bowl of a mixer fitted with the paddle attachment. Turn to low and mix for 1 minute. Turn to high and beat for 3 minutes until light and smooth, scraping the sides of the bowl as needed.

8. Turn the mixer to medium and add the grapefruit juice and milk. Turn to high and beat until combined. Mix in the grapefruit zest and salt.

9. Transfer the filling to a pastry bag. Flip 14 of the cooled cookies upside down on a flat surface. Pipe an equal about of filling (about 1 tablespoon) over each of the cookies. Top each with a second cookie to create a cookie sandwich and serve.

Jun 8 '14
delta-breezes:

Grapefruit Bars | Savory Simple

delta-breezes:

Grapefruit Bars | Savory Simple

Jun 5 '14
nouveau-brut:

nouveau-brut:

Raw Kale Salad
with Lemon Vinaigrette and Parmesan

Ingredients:
for salad:
Two large bunches of kale (Lacinato or green kale is best)
1/2 cup grated parmesan, or to taste
1/4 cup dried sweetened cranberries
2 slices sourdough bread, lightly toasted 
for vinaigrette:
1/3 cup extra virgin olive oil
juice of one lemon
1 clove of garlic, minced
1 tsp. dijon mustard
2 tsp. agave nectar
salt and pepper to taste

Method:
Remove center ribs from kale leaves and chop into 1/2 inch wide strips. 
Combine vinaigrette ingredients in a small bowl and whisk vigorously.
Cut toasted bread slices into small croutons.
Toss kale with vinaigrette, add croutons, grated cheese, and dried cranberries, and toss well again. Taste and adjust seasonings if desired. Refrigerating the salad for a few hours allows the kale to marinate and tenderize.


Here’s another good summer recipe for y’all <3

nouveau-brut:

nouveau-brut:

Raw Kale Salad

with Lemon Vinaigrette and Parmesan

Ingredients:

for salad:

Two large bunches of kale (Lacinato or green kale is best)

1/2 cup grated parmesan, or to taste

1/4 cup dried sweetened cranberries

2 slices sourdough bread, lightly toasted 

for vinaigrette:

1/3 cup extra virgin olive oil

juice of one lemon

1 clove of garlic, minced

1 tsp. dijon mustard

2 tsp. agave nectar

salt and pepper to taste

Method:

Remove center ribs from kale leaves and chop into 1/2 inch wide strips. 

Combine vinaigrette ingredients in a small bowl and whisk vigorously.

Cut toasted bread slices into small croutons.

Toss kale with vinaigrette, add croutons, grated cheese, and dried cranberries, and toss well again. Taste and adjust seasonings if desired. Refrigerating the salad for a few hours allows the kale to marinate and tenderize.

Here’s another good summer recipe for y’all <3