Vegan Blood Orange And White Chocolate Tart

Vegan Chocolate Mousse Torte

Animal Crossing Switch Dock Faceplates made by LaughingDragon

Lighting up.

“Dont be afraid little one ,above it all behind the vale the only quest for reclaim the real power.Not to be serve but to serve those who needs to feed their inner spirit the essence of your true nature.Flesh is flesh you are more then that,your  soul is precious more then a mountain of gold. Your force is my endless love beyond human comprehension.you are a part of the cosmos a living shining being who need to come back to his true origin.Time don’t exist says the voice.” 

- you are not alone.

16h49…

#FallforCostume Day 6: Ruffles

I haven't made any ruffly cosplays, so instead I thought I'd share this 18th century Robe a la française draping project I did in college! It's based on an extant yellow gown from the MET museum. I referenced period drafting plates to make sure my base had accurate seam placement and silhouette, and then mocked up all the ruffle trim and pinned it on for size and placement reference. The Watteau pleats in the back were especially challenging to drape 😅

Except for a few sewn seams, everything is just pinned onto the dress form. This was really an exercise in creating a very clean and finished draping to show, for example, a costume designer.

I still have the pattern from this since I figured I could eventually use it for a historically accurate Rose of Versailles cosplay gown for a few different characters.

Best perk of working from home. (via golden_huck_fin)

VEGAN BROCCOLI CHEDDAR SOUP🧡🧡🧡 

💚 Please Follow Our Page to have such a mouth-watering 🍅 Recipes on Daily Basi

Serves 4

INGREDIENTS

2 tbs vegan butter

1 cup chopped yellow onion

2 cloves garlic, minced

4 cups broccoli, cut into bite-sized pieces

1 carrot, peeled and diced

1 cup vegan cheddar, shredded, plus extra for topping if desired!

3/4 cup vegan cream cheese (a neutral tasting one)

1 tbs mellow white miso

2 tbs nutritional yeast

¼ cup all-purpose flour

Salt

3 cups veggie stock

½ tsp dry mustard powder (optional)

1 tbs lemon juice

Extra equipment needed:

Immersion blender

DIRECTIONS

Heat a pot with 1 inch water, covered, over high heat until boiling. Add carrots to a steamer basket and place inside the pot. Steam for 3 minutes. Add broccoli and steam for another 7-8 minutes until the broccoli and carrots are tender. Set 1 cup of the broccoli aside.

Heat a large pot over medium heat, once heated add butter, onion, and a pinch of salt. Saute until translucent, about 5 minutes. Make some space in the center of the pot and add garlic, cooking for 30 seconds until fragrant. Add flour, and cook for another 2 minutes stirring constantly. Add carrots, 3 cups of broccoli, paprika, dry mustard powder, 2 ½ cups of broth, cream cheese, miso, nutritional yeast, and cheddar shreds.

Using an immersion blender or you can carefully pour it into your blender, blend until mostly smooth.

Lower the heat to medium-low, partially cover, and cook for another 5 minutes or so, until its nice and thick, stirring occasionally to prevent the bottom from burning. Add lemon juice, stir to combine and top with equal amounts of leftover broccoli florets.

Serve in a bread bowl if desired! .

by @vegantraveleats

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