Vegan French Madeleines

local hylian literally too shy to revisit zora's domain

The big-headed African mole-rat, (Tachyoryctes macrocephalus), also known as the giant root-rat, Ethiopian African mole-rat, or giant mole-rat is not related to those other mole rats little b. it is more like a prairie dog popping up to eat it green around its tunnel. when it eats all the plants around its tunnel it blocks the opening from inside and digs to a new place to feed.

M'hanncha (Snake Cake)

In Morocco every meal is a special occasion, and almond-paste sweets are always part of the menu. M'hanncha (snake) is made from rolled phyllo pastry coiled to look like a serpent. The orange-flower water and cinnamon flavorings are very North African, revealing the Persian influences in the region.

INGREDIENTS

3 cups almonds

¾ cup confectioners’ sugar

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

¾ cup (1 ½ sticks) unsalted butter, melted

2 egg yolks, beaten

1 tablespoon orange-flower water

1 tablespoon orange juice

1 tablespoon grated orange zest

1 teaspoon vanilla extract

12 (12- by 17-inch) sheets phyllo dough

¾ cup (1 ½ sticks) unsalted butter, melted

2 egg yolks, beaten

1 tablespoon water

½ teaspoon cinnamon

¼ cup confectioners’ sugar

4 teaspoons ground cinnamon

¼ cup sliced almonds

PREPARATION

Combine the almonds, confectioners’ sugar, cinnamon, and cardamom in a food processor or blender and pulse to grind into a coarse meal. Add the butter and egg yolks and pulse until blended. Scrape the paste into a bowl, and stir in the orange-flower water, orange juice, orange zest, and vanilla. Divide the paste into 12 balls, and refrigerate for 30 minutes.

Set the balls on a work surface dusted with confectioners’ sugar. Roll each one into a 3 ½-inch-long log. Refrigerate for 30 minutes.

Preheat the oven to 350°F. Butter a large baking sheet. Dust a work surface with confectioners’ sugar. Place a sheet of phyllo pastry on the sugared work surface, and fold it in thirds to form a 4- by 17-inch rectangle. Brush the sheet with melted butter. Add another folded phyllo sheet, brush with butter, and repeat, until you have four buttered sheets.

Set four orange-almond paste logs in a row down one long end of the phyllo, and roll the pastry up over them into a cylinder. Fold over the ends and brush on some melted butter to seal the seams. Shape the cylinder into a small, tight coil and place on the baking sheet, seam side down.

Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil.

Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.

Bake for 15 to 20 minutes, or until golden. Remove the cake from the oven, and let cool on the baking sheet.

Stir together the confectioners’ sugar and cinnamon. Sprinkle on the cake, and top with sliced almonds.

Variations:Date-Lime Snake Cake

For the paste, reduce the almonds to 1 ½ cups, add 1 ½ cups chopped dates, and replace the orange juice and zest with lime juice and zest. Individual Snake Cakes

Cut the folded phyllo sheets into 4- by 10-inch pieces, and stack and butter as directed. Place one almond paste log on top of each stack, roll into a cylinder, and shape into a small coil. Walnut-Lemon Snake Cake

For the paste, replace the almonds with walnuts, replace the orange juice and zest with lemon juice and zest, and add ¼ teaspoon ground cardamom.

Here you go anon!! top row are lineart brushes (but can  be used for other things too) i also included a few of my favorite texture brushes. all of these are collected off other sai brush posts people make, and the PS brush is one ty put together to emulate one of their photoshop brushes!  feel free to name these something else haha i have like five billion “pen/ink/sketch/pencil” brushes

i need to use some of these more often….

Vegan Blood Orange And White Chocolate Tart

Tibetan Vegetable Momos 🧡 

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(Yield: 32 momos) 

INGREDIENTS

DOUGH

2 cups all purpose flour, more as needed

1/2 tsp salt

1 tbsp oil

3/4 cup water

FILLING

2 cups (180g) shredded green cabbage

3/4 cup (70g) shredded carrot

1/2 cup (45g) thinly sliced scallions, white and green parts

2 tsp salt, more to taste

1 tbsp minced ginger

3-4 cloves garlic, minced

1/4 cup minced cilantro

4 oz extra firm tofu, crumbled

1 tsp ground black pepper

2 tsp oil

INSTRUCTIONS

Make the dumpling dough: In a mixing bowl whisk together the flour and salt. Add the water and oil and mix the dough until it comes together. Turn out onto a floured counter and knead the dough, adding more flour as necessary, until you have a smooth and barely tacky dough. Put the dough back in the mixing bowl and cover with a damp towel. Let the dough rest for 30 minutes while you prepare the filling.

Add the shredded cabbage, shredded carrot, and sliced scallions in a large mixing bowl. Add the salt and toss to combine. Let the mixture sit for 5-10 minutes, then squeeze out extra water from the cabbage. You can do it easily in a thin tea towel, nut milk bag, muslin or layered cheese cloth.

Dump out the water and add the vegetables back into the mixing bowl. Toss with the ginger, garlic, cilantro tofu, black pepper, and oil. Taste and add salt if needed.

When the dough has rested for a half an hour, divide it in half. Leave one half under the damp towel, and roll the second half out on a lightly floured counter until it is very thin, basically as thin as you can roll it. Lift the dough and rotate, flip and dust with more flour as you roll to keep it from sticking

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