Vegan Home Cooks hamid • Now • 97%

White beans and veggies over ditalini

can of white beans, can of petite diced tomato, wine, then I used the chopper for mushrooms, peppers, carrots and added red wine, nutritional yeast, hempseed flour, soy milk, bay leaf, thyme, basil, oregano, rosemary and simmered

Vegan hamid • Now • 88%

But what about the yeast you are killing


Book Club hamid • Now • 100%

Book Club Relaunch!

Let's restart the book club! I think instead of picking one book and sticking with it we should post what we are currently reading and do book report threads. The goal is to create recommendations on what to read and hopefully one of the other members will read and add to the thread. I have a few ideas but nothing firm, please add some more ideas 1. Biweekly Short Story Club - Pick a short story and read it and post discussion in the threads 2. Monthly themes? 3. A standard book club report template? 4. Don't change anything and just restart? Let me know what you think!

Art hamid • Now • 100%

The Old Maids - Leonora Carrington, 1947

https://www.arthistoryproject.com/artists/leonora-carrington/the-old-maids/

Vegan Recipes hamid • Now • 100%

Sheer Khurma

no-dairy Sheer Khurma recipe Preparation time: 10 mins |Cooking Time: 30 mins |Serves: 2 modified to remove ghee from: https://www.myweekendkitchen.in/sheer-khurma-lactose-and-sugar-free-recipe/ * 200 ml almond milk * 400 ml soy milk (you can use 600 ml of either if you don't have both) * 15 dried dates, soaked overnight in water * ½ cup wheat vermicelli/ seviyan * 8-10 raisins * 2 tsp cardamom powder (freshly made) * 2 tbsp chopped almonds and pistachios * a pinch of saffron * 1 tbsp earth balance 1. Drain the dates, cut them into small pieces and remove the seeds. In a small pot, put the dates and almond milk on medium heat. Let the milk simmer and reduce till it is just enough to coat the dates. 2. In another bigger and thick bottom pot, put the soy milk for boiling. Keep stirring in between so the milk doesn’t stick to the pot. I always use a wooden spoon when cooking milk. Once it boils, reduce the heat to medium-low and let it simmer. Take out about 2 tbsp milk in a small bowl. 3. Add the saffron strands to the bowl and mix well to dissolve the saffron. 4. In a frying pan, heat earth balance and roast the vermicelli for just about a minute. Sprinkle ½ tsp cardamom powder while roasting. You will love the aroma. Even if you start with roasted vermicelli, I would suggest you roast them again in ghee for just about 10-20 seconds for the beautiful aroma. You can just toast vermicelli without oil. 5. Add the roasted vermicelli, raisins and dates with the almond milk to the simmering soy milk. Mix well and cook for about 10 mins till the vermicelli is soft and cooked through. At this point you may want to taste the Sheer Khurma for its sweetness. If it is less, you can add a little sugar at this stage. 6. Add the saffron milk, half the dry fruits and cardamom powder. Mix well. 7. Remove into a serving bowl and garnish with remaining dry fruits and cardamoms.

Vegan Home Cooks hamid • Now • 97%

Beans and rice

I slam chopped some carrots, bell pepper, cabbage, ginger paste and mixed it with a can of tomatoes and a can of black beans and simmered it for a while. I added a spice mix with cumin, coriander, fenugreek, turmeric, pepper corns, mustard seeds and flax seeds to thicken a bit. Served with rice

Art hamid • Now • 85%

Frida Kahlo (Mexican, 1907–1954). Self-Portrait as a Tehuana, 1943. Oil on hardboard, 30 x 24 in. (76 x 61 cm)

Frida Kahlo (Mexican, 1907–1954). Self-Portrait as a Tehuana, 1943. Oil on hardboard, 30 x 24 in. (76 x 61 cm). The Jacques and Natasha Gelman Collection of 20th Century Mexican Art and the Vergel Foundation. ~~© 2019 Banco de México Diego Rivera Frida Kahlo Museums Trust, Mexico, D.F. / Artists Rights Society (ARS), New York~~ Fuck you ARS and Fuck you Banco de México for holding "copyright" on shit you didn't fucking create. Capitalists will never own art.

Vegan Recipes hamid • Now • 100%

Vegan Chocolate Chip Cookies (recipe, Shoshanna Cohen)

Vegan Chocolate Chip Cookies (recipe, Shoshanna Cohen) Introduction In the intro to his zine Please Don’t Feed the Bears, author Brad Misanthropic says copyrights are for fascists, and asks readers not to even credit him if they reprint his recipes. Oops, just did. Misanthropic calls these Depression Cookies, because you eat them when you’re depressed, but I call them Pancake Cookies, because you make them with maple syrup and they flatten out in the oven, like pancakes. Ingredients * 1 stick soy margarine * 2 cups flour (any kind) * 1 Tbsp. baking powder * 1 tsp. vanilla extract * ½ cup (or less) rice or soy milk * ¾ cup cane syrup or maple syrup * ¾ cup vegan chocolate chips (see Note) Steps 1. Put on music: Codeine's '"Frigid LP. 2. Preheat your oven to 350 degrees. Melt the stick of margarine in a pan, but don’t let it burn. In a big bowl, mix together everything else but the chocolate chips. Pour in the margarine and keep mixing. Let it cool a bit before you mix in the chips, or the mixture will melt them. 3. Drop spoonfuls of the mixture onto a lightly greased cookie sheet. Put them in the oven for 10 to 20 minutes. 4. All right, you have a few minutes here. Sit back. Hear the Codeine. Why did you allow yourself to be treated like that? What could you have done differently? Is there a different way you could view the situation? Maybe things aren’t that bad? Ding . . . time’s up. 5. Reinforce that last thought with a hot, sticky cookie right off the tray. Let the rest cool on a rack. Note These are also good with carob chips, and with bits of crystallized ginger added.

Vegan Home Cooks hamid • Now • 91%

Pizza night! Whole wheat crust and mashed tofu topping

 

Gardening hamid • Now • 100%

I found a volunteer agave

So I dug them up and put them in a pot