[AustrianAce]

Res <3

[revvington]

Username --
Name --
Gender --
Meal Idea -- (vegetarian; see list of things for stuff I like/don't like. You're free to go about this anyway you want, from just explaining it to making pictures and whatnot. Please note that you can have more than one recipe, but those recipes must make one meal [ex - mashed potato recipe + mac-n-cheese]. Be sure to include measurements and whatnot!)

Color palette -- (note that I will chose the design, please don't ask for certain markings)
Edits you'd like to see -- (up to uncommon, not all edits you ask for are guaranteed)

Res

[shibeboi]

~username~
shibeboi
~name~
TBA
~gender~
TBA
~meal idea~

breakfast pizza and a raspberry mango peach smoothie!

Ingrediants for the breakfast pizza:
• one prepared thin pizza crust
• 3 tablespoons of extra virgin olive oil
• 8 large eggs
• 1 (10 ounces) package of frozen chopped spinach, frozen and squeezed dry, reserving one tablespoon of the liquid
• 1 cup of chopped onion
• kosher salt
• freshly ground black pepper
• 1/2 cup of shredded cheddar

Preparation:
• preheat the oven to 450 degrees Fahrenheit
• brush the pizza crust on both sides with 1 tablespoon of olive oil. Place crust on middle rack and bake for 10 minutes.
• While the crust is cooking, break the eggs into a bowl and add the spinach liquid. Whisk well

Color palette -- (note that I will chose the design, please don't ask for certain markings)
Edits you'd like to see -- (up to uncommon, not all edits you ask for are guaranteed)
Marking!

[.Ginger.]

Username -- .Ginger.
Name -- Mira
Gender -- Female
Meal Idea --

Ingredients
1 cup of breadcrumbs
1/4 cup of grated Parmesan cheese
3 tablespoons of olive oil, divided
1 teaspoon of pepper
12 ounces of penne pasta (4 cups)
1 (14.5-oz) can of diced tomatoes, undrained
1 cup roasted of red peppers, drained and coarsely chopped
1/2 teaspoon of kosher salt
1 teaspoon of minced garlic
1 cup of prediced onion, chopped
1/4 teaspoon of crushed red pepper
1 (10-oz) bag of frozen chopped kale (or spinach!)
2 tablespoons of balsamic vinegar
1/4 cup of fresh basil leaves, torn

Directions
1. Preheat oven to 375ºF. In a small bowl, stir together bread crumbs, cheese, 2 tablespoons oil and pepper. Spread evenly on shallow baking sheet. Bake 6-8 minutes or until golden and crisp, stirring halfway. Set aside.
2. Bring a large pot of water to boil for pasta. Combine in a blender or food processor; tomatoes, peppers and salt. Blend or process until almost smooth; set aside.
3. Preheat large saute pan on medium 1-2 minutes. Place remaining 1 tablespoon oil, garlic, onions and crushed red pepper; cook 1 minutes, stirring often. Stir in pasta sauce and kale; reduce heat to low and simmer, uncovered, 12–15 minutes or until slightly thickened, stirring occasionally.
4. Cook pasta following package instructions; drain well and transfer to large bowl. Stir balsamic vinegar and basil into pasta sauce.
5. Add pasta to sauce mixture; stir to coat. Transfer to a platter and top with toasted bread crumbs. Serve immediately.

Source: http://www.publix.com

(I highly recommend this dish and I hope you enjoy it.
I wish you the best with your recovery.)

Color palette --


+ ●●
(You are most definitely welcome to toy around with this palette! It doesn't have to be exact!)

Edits you'd like to see --
♡ Common Hair Edit (Long please!)
♡ Custom Tail
♡ Custom Shine
♡ Ear Edits

(Specifics/ideal custom traits are below!)

Preferably, a cherry blossom or butterfly shaped shine, a wavy tail made of hair, floppy or cat-like ears, and long wavy hair please!

I understand if you can't do all of these and I thank you for the efforts that you've put forth ❤


(P.S. Just wanted to decorate some, with some festive springish stuff! The design doesn't have to be directly based off of this at all. I just wanted to spice things up!)

[Peyto1217]

Mark

[LivingLethal]

welp, i was going to enter, but i'm not too great at cooking. either way, a good recipe is spanakopita - it's a greek spinach pie that isn't really that much of a pie. i have your same eating requirements + issues so i wish you the best in utilizing these recipes !

[liquordogg]

Username --
liquordogg

Name --
Murphy

Gender --
male

Meal Idea --

Full meal!

Raw Kale and Brussels Sprouts Salad with Tahini-Maple Dressing!

INGREDIENTS

1 bunch of curly green kale
12 brussels sprouts (about 2 big handfuls’ worth)
3 tablespoons sliced almonds
¼ cup shaved Parmesan (use a vegetable peeler to shave the cheese into little strips)
dash of sea salt

Tahini-maple dressing

¼ cup tahini
2 tablespoons white wine vinegar
2 teaspoons white miso
2 teaspoons maple syrup
Pinch of red pepper flakes
¼ cup water

INSTRUCTIONS

1.Use a chef’s knife to cut out the ribs of the kale leaves. Chop the kale into small, bite-sized pieces. Sprinkle a dash of sea salt over the kale and use your hands to massage the kale by lightly scrunching handfuls of kale in your hands. Release and repeat until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.
2. Chop off and discard the stem end of the brussels sprouts and any discolored outer leaves. Either use your knife to slice the sprouts as thin as possible, or shred the sprouts in your food processor using the slicing disk. Add the sprouts to the bowl and use your fingers break up any clumps.
3. In a small mixing bowl, whisk together the tahini, vinegar, miso, maple syrup and red pepper flakes. Whisk in the water until the mixture is smooth and creamy. Some brands of tahini are thicker than others, so if your dressing is too thick, add a bit more water and/or vinegar, to taste. Pour the dressing over the kale and sprouts and mix well.
4. In a small pan over medium heat, toast the almond slivers, stirring frequently, until fragrant and turning golden (this will take less than five minutes so watch carefully). Add the toasted almonds and parmesan shavings to the salad and toss. Serve immediately.

Spicy Black Bean Soup!

INGREDIENTS

2 tablespoons olive oil
2 medium yellow onions, chopped
3 celery ribs, chopped fine
1 large carrot, peeled and sliced into thin rounds
6 garlic cloves, pressed or minced
4 ½ teaspoons ground cumin
½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
4 (15-ounce) cans of black beans, rinsed and drained
4 cups low-sodium vegetable broth
¼ cup chopped fresh cilantro (optional)
1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
Sea salt and freshly ground black pepper, to taste
Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips…

INSTRUCTIONS

1. Heat the olive oil in a soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
2. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
3. Puree about 4 cups of the soup in a blender until smooth (beware the steam that escapes from the top of the blender, it’s very hot). Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.

a Spicy Kale and Coconut Stir Fry!

INGREDIENTS

2 tablespoons coconut oil or quality vegetable oil
2 eggs, beaten with a dash of salt
2 big cloves garlic, pressed or minced
¾ cup chopped green onions (about ½ bunch)
Optional: 1 cup thinly sliced vegetables, like bell pepper, carrot or Brussels sprouts
1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves finely shredded
¼ teaspoon fine grain sea salt
¾ cup large, unsweetened coconut flakes* (not shredded coconut)
2 cups cooked and chilled brown rice**
2 teaspoons reduced-sodium tamari or soy sauce
2 teaspoons chili garlic sauce or sriracha
1 lime, halved
Handful fresh cilantro, for garnish

INSTRUCTIONS

1.Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
2. Add 1 tablespoon oil to the pan and add the garlic, green onions and optional additional vegetables. Cook until fragrant or until the vegetables are tender, stirring frequently, for 30 seconds or longer. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, about 2 minutes. Transfer the contents of the pan to your bowl of eggs.
3. Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
4. Pour the contents of the bowl back into the pan. Add the tamari, chili garlic sauce and juice of ½ lime. Stir to combine and set aside.
5. Slice the remaining ½ lime into wedges, then divide the stir-fry into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves, with jars of tamari, chili garlic sauce and/or red pepper flakes on the side, for those who might want more.

Color palette --

a vintage palette!

Edits you'd like to see --
hair edit, tail edit, custom shine

[Yeens]

mark

[Soll]

Username -- Soll
Name -- Liefde
Gender -- Female

Meal Idea --
Vegan Pancakes!

Ingredients --
1 - flax egg (1 tbsp ground flax seed + 3 tbsp water)
½ cup - whole wheat flour
½ cup - kamut flour (or all-purpose)
1 tsp - brown sugar
¼ tsp - baking soda
1 tsp - baking powder
¼ tsp - salt
1 cup - non-dairy milk (I used almond milk)
½ tsp - vanilla
1 tsp - apple cider vinegar
1 tbsp - coconut oil, not melted

Instructions --
Make your flax egg and set aside to allow it to thicken up.
In a large bowl, whisk together flours, brown sugar, baking soda, baking powder and salt. Add in the non-dairy milk, vanilla, apple cider vinegar, coconut oil and flax egg. Mix everything well, but do not over-mix.
Warm your pan over medium heat for about 5 minutes. Spray with olive oil and scoop ¼ cup of the pancake mix (per pancake) onto the hot pan. Cook for about 2 minutes or until bubbles start to form, then flip and cook for another 1-2 minutes, until cooked through.
Repeat until all batter is gone. Serve with fruit, maple syrup, coconut whipped cream, or whatever else your heart desires!

Color palette -- xxx
Edits you'd like to see -- Hair edit, tail edit, shine edit.

[Catskitten]

Username-Catskitten
Name-Clemency Mory
Gender-Male

-Meal idea-


-Ingridients-
4 large collard leaves
1 red bell pepper
You may leave that out since you dont like it
1 avocado
2-3 ounces alfalfa sprouts
1/2 lime
1 cup raw pecans
1 tablespoon tamari (Whats that?)
1/2 teaspoon minced garlic
1/2 teaspoon grated ginger
1 teaspoon extra virgin olive oil

-Preparing-
To prepare collard leaves wash leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it easier to bend the leaves for wrapping).
Slice avocado and pepper.
In a food processor combine pecans, tamari, cumin (or garlic ginger mix) and olive oil. Pulse until combined and mixture clumps together.
Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.

(Whats good is you can subsitute or add different ingredients that are to your tastes.)
<Recommend a side of either quinoa or rice to go with this meal>

-Color Palette-
< 3

-Edits you'd like to see -
Custom ears/custom tail/custom shine/hair edit