Mirnr - Artspective

It has been too long since i last painted something.. My painting style isn’t very consistent, but I’ve gotta kick it up a notch with drawing EVERY day, or I’ll be in the...DANGER ZOOOOONE!!! :]

This is some random chick I found on Pinterest, just to use as a little practice, that turned into me spending way too much time on it. 

I’m currently catching up with Archer Season 6, which might I add is quite fantasmic. But really, when is the show not funny? 

🌱😍 The softest Vegan Garlic Knots! 

🌱😍 The softest Vegan Garlic Knots! 

Recipe: For the Knots

230 ml soy milk (or your favourite plant milk)

2 tbsp caster sugar

1½ tsp instant yeast

200 g plain white flour

160 g strong white bread flour

1 tsp fine sea salt

30 ml olive oil

1 tbsp plain white flour

2 tsp garlic powder

For the Garlic & Parsley Butter

110 g vegan butter

5 cloves garlic (finely minced garlic)

2 tbsp fresh parsley (finely chopped)

1/2 tsp flaky sea salt

Instructions

To Make the Knots

Place the soy milk in a small saucepan and place over a low heat. Bring the milk to around 30c (drop a tiny bit on the back of your hand. It should just feel very slightly warm).

Remove from the heat and pour the milk into a small bowl. Add the sugar and yeast and mix well. Set aside and leave the yeast to bloom for around 5 minutes.

In a large bowl, mix together the flours and sea salt.

Once the milk and yeast mixture has bloomed and is very frothy on top, add 20ml of the olive oil and mix well. Add the milk mix to the flour mixture and mix together until you have a sticky messy dough. Cover with a damp tea-towel and leave to hydrate fully for 10 minutes.

Credit: @schoolnightvegan

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