you'll never die, and you'll never grow old.

Corn and coconut curry soup with faro and ‘chicken.’ 
I wish you guys could smell this.  I love curry in almost anything and the smell in gives off in a kitchen is just one of my favorite things.  Coupled with the creamy sweetness of coconut and the rich flavor of corn, this soup is good for the tummy and the soul.  After a kind of shitty week, I found this recipe and had to try my hand at making it vegan and boy-oh-boy did it pay off.  You will need a blender or food processor for this recipe. 
Adapted from: http://www.saffronlane.com/blog/?p=1457
What you’ll need:
3 ears corn, husked.  Cut away the kernels and break the cobs in half.
1 medium onion, chopped.
i clove garlic, minced.
1T curry powder
1t garam masala
2-4 small knobs ginger
1/8t chili flakes
2 13.5oz cans of coconut milk
3c veggie broth (make your own!)
1T vegan butter ( i used earth balance)
1/2c farro
juice of 1 lime
salt and peper to taste
(optional) parsley for garnish
(optional) Beyond Meat Chickenless Chicken
What to do:
In a heavy stock pot (my Calphalon is the bees knees for creamy soups) heat a T of olive oil on med-high heat.  When hot, add onion and garlic and sauté until translucent and fragrant, about 3-4min.  Add the corn cobs, corn kernels, curry powder, garam masala, and a little more olive oil and stir to coat; cooking for another minute. 
Add the coconut milk, broth, and chili flakes and stir to combine, scraping the bottom of the pot with a wooden spoon to get anything that stuck to the bottom.  Bring to a boil. At this point i would add a teaspoon of salt and pepper.  Cover partially and lower heat to low.  Let simmer for 20min. 
After 20 minutes, remove the corn cobs and knobs of ginger from the pot.  Get your blender ready and in small batches ladle your mix into the blender.  blend until smooth and transfer into another pot.  When all is blended, put it back in the original pot.  Add the Earth Balance butter and faro.  Simmer for an additional 20min.
Add the lime juice and additional salt and pepper to taste.  
Serve in bowls and garnish with parsley.  
I additionally pan fried some Beyond Meat ‘Chicken’ as well, but the soup is insanely good with or without it.   Adding fresh cut tomatoes or even a little mango would give additional brightness.  
Enjoy!

Corn and coconut curry soup with faro and ‘chicken.’ 

I wish you guys could smell this.  I love curry in almost anything and the smell in gives off in a kitchen is just one of my favorite things.  Coupled with the creamy sweetness of coconut and the rich flavor of corn, this soup is good for the tummy and the soul.  After a kind of shitty week, I found this recipe and had to try my hand at making it vegan and boy-oh-boy did it pay off.  You will need a blender or food processor for this recipe. 

Adapted from: http://www.saffronlane.com/blog/?p=1457

What you’ll need:

  • 3 ears corn, husked.  Cut away the kernels and break the cobs in half.
  • 1 medium onion, chopped.
  • i clove garlic, minced.
  • 1T curry powder
  • 1t garam masala
  • 2-4 small knobs ginger
  • 1/8t chili flakes
  • 2 13.5oz cans of coconut milk
  • 3c veggie broth (make your own!)
  • 1T vegan butter ( i used earth balance)
  • 1/2c farro
  • juice of 1 lime
  • salt and peper to taste
  • (optional) parsley for garnish
  • (optional) Beyond Meat Chickenless Chicken

What to do:

  1. In a heavy stock pot (my Calphalon is the bees knees for creamy soups) heat a T of olive oil on med-high heat.  When hot, add onion and garlic and sauté until translucent and fragrant, about 3-4min.  Add the corn cobs, corn kernels, curry powder, garam masala, and a little more olive oil and stir to coat; cooking for another minute. 
  2. Add the coconut milk, broth, and chili flakes and stir to combine, scraping the bottom of the pot with a wooden spoon to get anything that stuck to the bottom.  Bring to a boil. At this point i would add a teaspoon of salt and pepper.  Cover partially and lower heat to low.  Let simmer for 20min. 
  3. After 20 minutes, remove the corn cobs and knobs of ginger from the pot.  Get your blender ready and in small batches ladle your mix into the blender.  blend until smooth and transfer into another pot.  When all is blended, put it back in the original pot.  Add the Earth Balance butter and faro.  Simmer for an additional 20min.
  4. Add the lime juice and additional salt and pepper to taste.  
  5. Serve in bowls and garnish with parsley.  

I additionally pan fried some Beyond Meat ‘Chicken’ as well, but the soup is insanely good with or without it.   Adding fresh cut tomatoes or even a little mango would give additional brightness.  

Enjoy!

— 4 days ago with 1 note
#veganathlete  #vegetarian  #curry  #vegan  #vegan food  #veganism  #vegetables  #veg  #nomeatathlete  #healthy  #fit  #soup  #recipe  #reference  #coconut  #corn  #faro  #cooking  #cook  #diy  #home cooking  #cookin  #food  #cleanfood  #healthy food 

Dear Leader

Pen & Ink finished in Photoshop

Alex Carlson, 2014

www.alexcarlsondesign.com

I hadn’t drawn robots in a very long time.  In an effort to break away from my usual more relaxed and cartoony style, I wanted to draw something robotic full of wires and hinges and texture.  I also hadn’t used photoshop to paint in awhile, I always forget how fun it is.  8x10 prints will be available of this sometime late next week.  Please credit me when reblogging!

— 6 days ago with 2 notes
#catlife  #cat  #robot  #illustration  #illustrator  #alex carlson  #kitten  #photoshop  #metal  #texture  #bones  #skeleton  #gun  #alien  #spaceship  #space  #cartoon 
I’ve been listening to a lot of Wu-Tang today.

I’ve been listening to a lot of Wu-Tang today.

— 1 week ago with 2 notes
#catlife  #cream  #wu-tang  #wu-tan clan  #illustration  #art  #alex carlson  #sketch  #pen  #ink  #cartoon 

gailsimone:

thetygre:

kaijucast:

boomerstarkiller67:

Ray Harryhausen creatures

Wow - that’s an incredible photo set.

He was an incredible man.


Wow.

Oh man, i just made the connection that the Sushi Restaurant in Monsters, Inc. was named after him.  What an amazing easter egg.

(via goddamnitkate)

— 2 weeks ago with 7076 notes
Another take on a kitty-skull! I’m having fun with these. 5”x7” $40 first bid takes him. Will ship. 
Edit: this guy is taken!

Another take on a kitty-skull! I’m having fun with these. 5”x7” $40 first bid takes him. Will ship.
Edit: this guy is taken!

— 2 weeks ago with 4 notes
#tattoo  #art  #alexcarlsondesign  #illustration  #catlife  #artists on tumblr  #watercolor  #tattoo flash  #cat  #skull  #skeleton  #bones  #painting  #illustrator 
$40 kitty skull! First one to call dibs gets him. Will ship if I need to. roughly 6”x 7” watercolor on cold press 
This guy is taken!

$40 kitty skull! First one to call dibs gets him. Will ship if I need to. roughly 6”x 7” watercolor on cold press

This guy is taken!
— 3 weeks ago with 3 notes
#tattoo  #art  #alexcarlsondesign  #illustration  #watercolor  #drawing  #illustrator  #cat  #catlife  #skull 
Shiitake, Bok Choy, Edamame Ramen.
Remember that Veggie Broth I detailed how to make last week?  This is a perfect place to use it.  This Ramen recipe serves two people well. 
What you’ll need:
6-8 Shitake mushrooms, stems trimmed and sliced thinly.  I also threw in some Crimini’s I had for a difference in texture.  
Half bunch baby Boy Choy, cleaned
1/2 c frozen edamame, shelled
1/4 red onion
clove of garlic
chopped scallion for garnish
1 package instant Ramen noodles
3 c veggie broth
1T rice wine vinegar
1t yellow miso paste
1T white cooking wine
(optional) 1/8t chili flake, if you like a little kick.
sesame seed for garnish
olive oil
Begin by sautéing chopped garlic and onion on high heat in about a T of olive oil until translucent and fragrant. Turn down the heat to medium and add in the sliced mushrooms.  Sauté until most of the moisture is out of the mushrooms, about 5 minutes.  If desired, add chili flakes.  
Add your veggie broth, soy sauce, rice vinegar, cooking wine and miso paste.  Stir to incorporate.  Crank heat on high and wait for the broth to boil.  
While you wait for the broth to boil, cut away the white stems of the bok choy and slice evenly against the grain.  Set aside.  Chiffonade the leafy green tops of the bok choy and set aside.
As the broth begins to boil, add the stems of the bok choy, edamame, and packaged ramen noodles.  Stir and bring back to a boil.  
When the noodles are tender, turn off the heat.  Add in the bok choy leaves and stir to wilt.  
Ladle your soup into bowls and garnish with scallion and sesame seeds.  
Notes:  The salt content for this recipe will depend on how your broth turned out.  You can also obviously use store bought broth.  As your broth boils, taste before adding the boy choy stems.  If you find it to be underwhelming, add a dash of soy sauce or a little more miso.  If you find it to be TOO salty, add a little more cooking wine, or if handy, a squeeze of lemon.  
Enjoy!

Shiitake, Bok Choy, Edamame Ramen.

Remember that Veggie Broth I detailed how to make last week?  This is a perfect place to use it.  This Ramen recipe serves two people well. 

What you’ll need:

  • 6-8 Shitake mushrooms, stems trimmed and sliced thinly.  I also threw in some Crimini’s I had for a difference in texture.  
  • Half bunch baby Boy Choy, cleaned
  • 1/2 c frozen edamame, shelled
  • 1/4 red onion
  • clove of garlic
  • chopped scallion for garnish
  • 1 package instant Ramen noodles
  • 3 c veggie broth
  • 1T rice wine vinegar
  • 1t yellow miso paste
  • 1T white cooking wine
  • (optional) 1/8t chili flake, if you like a little kick.
  • sesame seed for garnish
  • olive oil
  1. Begin by sautéing chopped garlic and onion on high heat in about a T of olive oil until translucent and fragrant. Turn down the heat to medium and add in the sliced mushrooms.  Sauté until most of the moisture is out of the mushrooms, about 5 minutes.  If desired, add chili flakes.  
  2. Add your veggie broth, soy sauce, rice vinegar, cooking wine and miso paste.  Stir to incorporate.  Crank heat on high and wait for the broth to boil.  
  3. While you wait for the broth to boil, cut away the white stems of the bok choy and slice evenly against the grain.  Set aside.  Chiffonade the leafy green tops of the bok choy and set aside.
  4. As the broth begins to boil, add the stems of the bok choy, edamame, and packaged ramen noodles.  Stir and bring back to a boil.  
  5. When the noodles are tender, turn off the heat.  Add in the bok choy leaves and stir to wilt.  
  6. Ladle your soup into bowls and garnish with scallion and sesame seeds.  

Notes:  The salt content for this recipe will depend on how your broth turned out.  You can also obviously use store bought broth.  As your broth boils, taste before adding the boy choy stems.  If you find it to be underwhelming, add a dash of soy sauce or a little more miso.  If you find it to be TOO salty, add a little more cooking wine, or if handy, a squeeze of lemon.  

Enjoy!

— 3 weeks ago with 32 notes
#vegan  #veganism  #vegan food  #cleaneating  #cleanfood  #soup  #ramen  #ramen noodles  #edamame  #mushrooms  #vegitarian  #vegetables  #vegansofig  #vegiehead  #cooking  #home cooking  #homemade  #kitchen  #diy  #cook  #miso  #bok choy  #omnomnom 
Cycling nutrition. 

Cycling nutrition. 

(Source: natelife, via funeralformyfat)

— 3 weeks ago with 21714 notes
Vegtable Stock Makes Itself.
I cook A LOT of vegetables throughout the month. I also use broth and stock in a fair amount of my cooking. The beautiful symbiotic cycle of these two things, is something I love.  When I cook anything that required trimming veggies, I keep a plastic bag in the freezer where those trimmings go to live. Carrot ends, celery hearts, onion and garlic skins, mushroom stems, all get put into my freezer bag. At the end of the month, what I otherwise would have put in the trash, goes into a pot and becomes stock which I I use for the next month to flavor soups, rice, beans, ect.  It’s SO easy, I want to share:
1. Collect all your trimming over the course of a few weeks, stashing them in a plastic bag in the freezer.  2. In a large stock pot, sauté garlic and herbs (I use rosemary and thyme) in olive oil until fragrant.  3. Take your frozen veggie trimmings and put into the pot, stirring to break up anything frozen together.  4. Add enough warm water to cover your veggies by about an inch. Add a bay leaf if you have one. I add a teaspoon of salt and a teaspoon of pepper at this time. 5. Bring to a boil and then lower to a simmer. Put a lid on the pot and let simmer for 1 hour.  6. Strain the stock into another pot through a fine mesh sieve. If you feel there’s a lot of stuff floating in it still, strain it again through cheese cloth. Add additional salt and pepper to taste.  7. Wait for the stock to cool and then transfer the stock into individual containers. I use quart mason jars. You can store in the freezer and take it out as you need it.
So much better than throwing all that stuff out!
A few notes: Good things to use: Carrots, celery stalk, mushroom stems, garlic ends and skins, onion ends and skin, lemon peels, herb stalks, parsnip. Chili stems.
Mushrooms give a wonderful meaty flavor. Onion and garlic skins give a beautiful gold color.
Not so good vegetables: Potatoes, leafy greens, broccoli stems.
Leafy greens will give a blackness to your broth and will give it a sour tang. Potatoes will make it cloudy.
Have fun and make delicious things!

Vegtable Stock Makes Itself.

I cook A LOT of vegetables throughout the month. I also use broth and stock in a fair amount of my cooking. The beautiful symbiotic cycle of these two things, is something I love.
When I cook anything that required trimming veggies, I keep a plastic bag in the freezer where those trimmings go to live. Carrot ends, celery hearts, onion and garlic skins, mushroom stems, all get put into my freezer bag. At the end of the month, what I otherwise would have put in the trash, goes into a pot and becomes stock which I I use for the next month to flavor soups, rice, beans, ect.
It’s SO easy, I want to share:

1. Collect all your trimming over the course of a few weeks, stashing them in a plastic bag in the freezer.
2. In a large stock pot, sauté garlic and herbs (I use rosemary and thyme) in olive oil until fragrant.
3. Take your frozen veggie trimmings and put into the pot, stirring to break up anything frozen together.
4. Add enough warm water to cover your veggies by about an inch. Add a bay leaf if you have one. I add a teaspoon of salt and a teaspoon of pepper at this time.
5. Bring to a boil and then lower to a simmer. Put a lid on the pot and let simmer for 1 hour.
6. Strain the stock into another pot through a fine mesh sieve. If you feel there’s a lot of stuff floating in it still, strain it again through cheese cloth. Add additional salt and pepper to taste.
7. Wait for the stock to cool and then transfer the stock into individual containers. I use quart mason jars. You can store in the freezer and take it out as you need it.

So much better than throwing all that stuff out!

A few notes:
Good things to use:
Carrots, celery stalk, mushroom stems, garlic ends and skins, onion ends and skin, lemon peels, herb stalks, parsnip. Chili stems.

Mushrooms give a wonderful meaty flavor. Onion and garlic skins give a beautiful gold color.

Not so good vegetables:
Potatoes, leafy greens, broccoli stems.

Leafy greens will give a blackness to your broth and will give it a sour tang. Potatoes will make it cloudy.

Have fun and make delicious things!

— 4 weeks ago with 41 notes
#vegan  #vegitarian  #cooking  #vegetables  #diy  #kitchen  #broth  #stock  #soup  #healthy  #nomeatathlete  #food  #foodporn  #home cooking  #homemade  #handmade  #gourmet  #omnomnom  #recycle  #cleaneating  #cleanfood  #snack  #summer snack  #clean food  #clean eating  #recipe  #reference  #gluten free 
Click on it twice. These are your two super powers. →

cupkaykie:

dollyswitch:

nsfwjynx:

mirahxox:

littleoakfairy:

twentyoneflightlesbirds:

thewomanfromitaly:

kurumayu:

Peak Human Ability and Animal Telepathy. Fuck yeah.

…..i only clicked once. subatomic manipulation?? like what else could you ever fucking need????? “applications: COSMOLOGICAL FORCE MANIPULATION”

Plains Adaptation and Dermal Armor
AKA I’m a fuckin rock

i got health manipulation and transcendent science holy shit yes, that is so perfect

Energy Assimilation and Lust Manipulation.
ahahahah

Telepathic language instruction and divine sight.

Unicorn Physiology and Sonic Combustion 

I can transform into a unicorn

Planetary parasitism and telekinetic electrical web shooting.

I drain planets of their life force and leave them to die when I abandon them, and I can shoot electrical webs with my miiiiiiind…
AKA: Don’t fucking mess with me.

I got Numerical Precision and Contagion Embodiment.  I’ll give everyone a disease and do their taxes?

(Source: karthus)

— 1 month ago with 104295 notes