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introduction 

Quick introduction for the purposes of a new account.

I'm The Leviathan, a law student who finds cooking to be therapeutic when law school hasn't made me particularly busy or stressed beyond reason. Vegetarian with a fondness of vegan recipes and international cuisine. I lived in Japan for university and thus have gained an appreciation for Japanese cuisine. Yes, kewpie mayo goes on just about anything.

I grew up in a very poor, single parent home and reliant on food stamps, which made my first lesson on cooking at age fifteen with a humble Google search: "how to fry an egg".

I love baking desserts since I have an insatiable sweet tooth. Nearly nothing I cook is "complicated" because, well, law school keeps me too busy for that.

Tea aficionado and maccha latte lover. Best served hot with a book of your choosing.

Languages: ENG, very rarely 日本語

Those horrible-wonderful peanut butter and flourescent orange cheese cracker sandwich six-packs, share if you agree

Pizza night! I made everything, included the dough. Lots of cheese, broccoli, spinach, and garlic.

a call for submissions from those with food-based texture sensitivities 

Are you autistic? Simply have texture sensitivities? Find it difficult to just find one fruit or vegetable prepared in a manner that doesn't make you gag?

Respond with (1) your sensitivities, be it smell/texture/etc., (2) whether you are an omnivore/vegetarian/vegan/gluten free/etc., and (3) if you want a breakfast/lunch/dinner/snack recipe, and I'll do my best to come up with one recipe that will suit your sensitivities (hopefully) and that is tasty.

I have my own texture issues but I am not autistic. But! My boyfriend of 9 years *is* and I have been cooking great things for him and getting him to try many things he swore off for, well, his entire life.

Please boost so that others may see. I believe I cannot see toots from mastodon.social people, sorry.

strawberry rhubarb cobbler (vegan friendly) 

Cobbler? Cobbler! Cobbler.

A good friend of mine told me that xir favorite pie was rhubarb. Being from the Mid-Atlantic, I had never had it. Sampled some from a bakery and fell in love... and went on a mission to make it myself.

This is a strawberry and rhubarb cobbler. Since rhubarb can be hard to find fresh, I used frozen rhubarb that was thawed a bit. Fresh strawberries were used and I chopped them up.

I used a recipe, but I made substitutions that are vegan. Swap dairy milk for oat milk (Oatly is what I recommend the most) and swap butter for Earth Balance.

Serve hot with a nice scoop of vanilla ice cream (soy, oat, or dairy). 🖤

The recipe is so easy and painless that you’ll be impressed. I implore you to give it—and rhubarb—a try!

Recipe: 3yummytummies.com/strawberry-r

Remember when I said kewpie mayo goes on everything? Indeed it does.

First day at work (I work in helping wrongfully convicted individuals get justice) means I want something fast and tasty.

Calrose rice is perfect for dishes like this, with the right amount of stickiness to give you a similar taste to Chinese takeaway.

Frozen broccoli is steamed using an inch or two of water, a small pot, and a metal steamer basket. Drizzle sesame oil on top, and add black pepper and garlic powder.

Gardein’s mandarin orange chik’n is a faux meat substitute that I’m a big fan of. I cook it in the air fryer and when done, combine the provided sauce with the broccoli on high heat. The high heat helps the sauce caramelize due to the sugar content, and it thickens and coats everything.

Topped with sesame seeds. Scallions would go well, as well as red and yellow bell peppers thinly sliced.

Aglio e olio is incredibly easy to make. I recommend a thin pasta like angel hair. Otherwise, you simply need garlic, olive oil (a fair amount), and crushed red pepper. I added parmesan (vegetarian with microbial rennet) and toasted bread crumbs but these are optional. Topped with some leftover mozzarella to avoid food waste.

Served with roasted broccoli (from frozen, cooked in the air fryer at 350F for 8 minutes) and a caprese salad.

I guarantee that you will love this pasta and it will become your favorite thing to make when you’re low on energy and hungry. Vegans, try it with some nutritional yeast or vegan parmesan (I recommend Violife).

introduction 

Quick introduction for the purposes of a new account.

I'm The Leviathan, a law student who finds cooking to be therapeutic when law school hasn't made me particularly busy or stressed beyond reason. Vegetarian with a fondness of vegan recipes and international cuisine. I lived in Japan for university and thus have gained an appreciation for Japanese cuisine. Yes, kewpie mayo goes on just about anything.

I grew up in a very poor, single parent home and reliant on food stamps, which made my first lesson on cooking at age fifteen with a humble Google search: "how to fry an egg".

I love baking desserts since I have an insatiable sweet tooth. Nearly nothing I cook is "complicated" because, well, law school keeps me too busy for that.

Tea aficionado and maccha latte lover. Best served hot with a book of your choosing.

Languages: ENG, very rarely 日本語

Too Many Cooks

Too Many Cooks - An instance for cooking and eating!