Fuck the imperialists, may their empire shrink to nothing

seeing those 2 haiti goals made me so happy, it was a great day for latin america

Hexbear and truth social are the last two bastions of real reporting, he’s lurking here in just waiting for him to post to catch him

i like to use it as egg a lot so i’ll either make a plain scramble and eat it over a bowl of rice with some sriracha, and a veg if i’m feeling healthy or motivated. my favorite egg recipe with it though is like a mexican style scramble, so onions and pepper in a pan, followed by tomato then the tofu. either way i season the tofu with salt, black pepper, onion powder, garlic powder and black salt/kala namak

I am begging you to watch sinners, it is one of my favorite movies ever

i just can’t believe that a government would kill their citizens for protesting, if that’s happening then the people must take up arms and fight back and kill their oppressors. as trump highlights the people must arm themselves to strike at the heart of their overlords. uhh are we still talking about iran?

Im about to finish out (get caught up? don’t know if its still going) and i’ve been liking it a lot, the fashion in it is amazing and the writing is pretty good although lately the pacing has been kind of meh but still entertaining.

I’m about a quarter of the way through one piece and it’s been fun but it’s not my favorite manga, i definitely see some of the pro revolutionary elements but sometimes it can be pretty lib but overall a fun read

venezuela also whooped israel 11-3 i believe

I wouldn’t be to surprised if they throw AI under the bus for this, but it’s not like the us ever needed an ai to tell them to bomb children

Recent exposures have been linked to large school events in January and February — including state wrestling championships at Utah Valley University

Charlie kirks neck spewed out measles as part of RFKs masterplan

so uhh, what we doing?

I almost caught up but fell behind last week, hope i can participate in the next one!

add me please i wish to read

you can sub spinach for this and i prefer it with spinach but it works well with any dark leafy green

Kale Moochim

Ingredients

• 2 cups chopped kale
• 1 tablespoon doenjang
• ½ teaspoon freshly ground black pepper
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds

Directions

1. Set up a large bowl of ice and water. In a large pot, bring 4 cups of water to a boil. Drop the kale into the boiling water for 2 minutes. Transfer the kale to the ice bath to stop the cooking.

2. Drain the kale, wrap it in a large kitchen towel, and squeeze out the excess liquid (this is the hardest and most annoying part of the recipe, but it’s necessary).

3. Place the kale in a bowl, add the doenjang, black pepper, sesame oil, and sesame seeds and mix everything together, preferably by hand

Bulgogi

Ingredients

• 1 cup Soy Curls
• 3 to 4 dried shiitake mushrooms
• ½ cup Omma’s Korean
• BBQ Sauce (page 45)
• 1 scallion, cut into
• 2- to 3-inch lengths
• ¼ red onion, julienned
• ¼ cup chopped green bell pepper
• Oil for grilling
• ½ tablespoon sesame oil
• 1 teaspoon toasted sesame seeds

Directions

1. Soak the Soy Curls in water for at least 1 hour. Drain and squeeze out any excess liquid. At the same time, soak the shiitake mushrooms to rehydrate, then chop.

2. In a large zip-top plastic bag or reusable silicone bag, place the Soy Curls, shiitakes, barbecue sauce, scallions, red onion, and bell pepper. Make sure all the Soy Curls are submerged in the sauce. Place the bag in the refrigerator and marinate for at least 4 hours or up to 24 hours.

3. Preheat a grill or a grill pan (or a cast-iron skillet). Slightly oil the grates or pan. When the grill is hot, place the marinated Soy Curls, mushrooms, scallions, onions, and bell pepper on the grill pan or grill topper, basting with the remaining marinade. Cook until the Soy Curls are slightly charred, about 3 to 4 minutes.

4. Drizzle with the sesame oil and garnish with the sesame seeds before serving.

i’ll add the banchan under this recipe

Bibimbap

Recipe Book: All

Ingredients

• ½ tablespoon sesame oil
• 1 carrot, julienned
• ½ teaspoon salt
• 1 cup cooked rice
• 2 to 3 pieces braised tofu
• 1 sweet potato, baked, peeled, and cut into bite-size pieces
• 4 or 5 Pickled Perilla Leaves
• 1 cup Bulgogi
• 2 tablespoons Spicy Soy Sauce Dressing or Spicy Gochujang Dressing

Directions

1. In a medium skillet, heat the sesame oil over medium heat. Add the carrot pieces and cook until they start to get soft (not mushy), about 2 minutes. Sprinkle on the salt.

2. Add the rice to a bowl and top with the sautéed carrot, tofu, sweet potato, perilla leaves, and bulgogi. Drizzle with the dressing

SOONDOOBOO CHIGAE

Recipe Book: All

Ingredients

• I tablespoon sesame oil
• 2 tablespoons gochugaru
• ¼ onion, diced
• 3 cloves garlic, minced
• 1 small potato, diced
• ½ cup hobak or regular zucchini half-moon discs (¼ inch thick)
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper
• I tablespoon soup (light) soy sauce
• 2 cups Vegetable Broth
• 2 (16-ounce) blocks silken tofu
• 2 scallions, chopped

Directions

1. In a medium ddukbaegi or Dutch oven, heat the sesame oil over medium heat. Immediately add the gochugaru and stir with a wooden spoon. Make sure the gochugaru does not burn (turn dark), as it will get bitter.

2. When the gochugaru starts to bubble and froth, add the onion, garlic, potato, zucchini, salt, and pepper. Continue to cook until the onions begin to turn translucent, 2 to 3 minutes.

3. Add the soy sauce to deglaze the pot. Pour in the vegetable broth. Add the silken tofu, breaking it up gently with your spoon into large chunks (you do not want it to look curdled). Reduce the heat and simmer until the potatoes are tender, about 20 minutes.

4. Add the scallions and cook for 1 to 2 more minutes before serving

Yes sorry about that, i’ll send them as i format them i’ll preface this one by saying i don’t add black beans neither does her mom but beans are always good to eat KIMCHI CHIGAE

Ingredients

• 1 tablespoon sesame oil
• 1 tablespoon extra-virgin olive oil
• 4 scallions, white parts chopped, green parts cut into 1-inch lengths
• ½ cup diced onion
• 1 teaspoon minced fresh ginger
• 2 to 3 cloves garlic, minced
• 1 small potato, diced
• 2 to 3 cups sour Baechu Kimchi
• 1 tablespoon gochujang
• 2 teaspoons brown rice syrup
• 2 tablespoons soup (light) soy sauce
• 2 cups Vegetable Broth
• 1 (16-ounce) block medium or firm totu, cut into 1/2-inch cubes
• ¼ cup black beans

Directions

1. In a medium ddukbaegi or Dutch oven, heat the sesame oil and olive oil over medium-high heat. When the oil is hot, add the scallion whites, onion, ginger, garlic, and potato. Sauté the vegetables until the onions turn translucent, about 3 minutes.

2. Add the kimchi and continue to cook until it begins to caramelize, about 1 minute. Add the gochujang and brown rice syrup and stir the vegetables to evenly coat.

3. Add the soy sauce to deglaze the bottom of the pot. Add the vegetable broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.

4. Add the tofu, black beans, and the scallion greens and cook for an additional 2 minutes before serving

We got a couple jigae recipes we use from it but i’ll look for the other ones and send them later

the book is called the korean vegan and it’s by joanne lee molinaro, if you want i can send some recipes later if you can think of anything you wsnt