DPM*Social

Flying Into the Sun

The Shuttle Carrier Aircraft transporting space shuttle Discovery to its new home heads into the sunrise as it departs from NASA’s Kennedy Space Center in Florida at 7 a.m. EDT. The duo headed south to fly over Brevard County’s beach communities, offering residents the opportunity to see the shuttle before it leaves the Space Coast for the last time. Photo credit: NASA/Lorne Mathre

Pretend you’re writing on a type writer. Commit. Learn to crave the flow. Not the words.

— M. Night Shyamalan (@MNightShyamalan) March 1, 2012

DIY project du jour: Turn jars into speakers

Sarah Pease, a furniture design student at the Rhode Island School of Design, made these super-cool “AudioJars.” 

To make your own jar-speakers, you could use David Mellis’s open-source speaker information / tutorial, like Sarah did.

(via Dude Craft)

For other jar reuse ideas, check the Unconsumption archive here.

Banksy on Advertising

Click the link for a bodacious album by my excellent friend, creative collaborator and supremely Irish brother from another mother, Michael Mahoney aka Glass Animal.

Genesee Sun gives local news to residents of Western New York. For someone who has long since moved from the area back to his home in NYC and then finally half way around the world to India. It is channels like these as opposed to anything else that grabs my attention. Local is the key to social media.

theeconomist:

An ambitious gesture-recognition system aims to let you use your body instead of a range of portable electronic devices.

Queens!

Living alone and proud. It’s the age of social media where 1 in 2 people in Manhattan are occupying homes alone.

Learn how to empower the individual using your brand. The link is directly to our e-mail address. We’ll send you a 3 paragraph note about how you can personally empower your brand so that it speaks directly to the individualistic mindset of a social media user today.

Was it Worth Our Life? is an animal cruelty prevention & awareness campaign that will be posted worldwide throughout 2012. It needs the help of animal lovers and good slogan writers right now.

We want to get at least 50 submissions before the end of day that are usable. Please help by submitting your contributions NOW.

lionskeleton:

Spoiled Milk, Gemma Correll

theartofanimation:

Pascal Campion

Creep - The chorus version from the Simpsons episode where they recreate The Social Network. Apparently the song is also in the Social Network but I don’t recall hearing it.

That look when you know you’ve done something wrong. Psycho.

Nice TYPE!

lowbroweye:

I figured it was about time I updated my answer ‘phone message.

Who can identify the drum machine?

Sigur Rós: Ekki múkk (moving art)

Trust in God, as opposed to human exertions - Rumi

Rain

Underwater

Taara Diva Thi - with your diva (jyot/candle), i see my Self.

Jump in with heart & soul. The ocean is you.

The Lord Will Fight For Us / Exodus 14:14

Hare Krishna Maha Mantra

ganges.

Vegan Raw Macaroons

Ingredients:

• 1 ½ cups almond flour, (raw almonds ground in a food processor for 15 – 20 seconds)
• 3 cups coconut flakes, dried, unsweetened
• ½ maple syrup
• ⅓ cup coconut oil, (found in most health food sections)
• 1 tablespoon vanilla
• ½ teaspoon sea salt

Chocolate Coating:

• 1 cup chocolate chips, dairy-free
• 1 tablespoon coconut oil

Directions:

1. First of all, do not preheat your oven. Isn’t that nice for a change?
2. Second, place the almonds in a food processor for several seconds until you’re left with a fine consistency. Matthew recommends straining the mixture through a strainer to separate out the courser pieces, but I happen to like the course pieces in this recipe so I just use it all.
3. In a large bowl, combine the almond flour and remaining ingredients and stir well to combine.
4. Use a small ice cream scoop or your hands, spoon out rounded balls of the coconut mixture onto a tray or plate. Place the plate in the refrigerator for an hour or two.
5. Mix together one cup of dairy-free chocolate chips and 1 tablespoon of coconut oil and warm over very low heat.
6. Dip the refrigerated macaroons in the chocolate and set them out on waxed paper until the chocolate hardens. I speed up this process by putting the waxed paper on a tray and sticking the chocolate-dipped macaroons in the fridge.
7. Once the chocolate is firm, place the macaroons in an air-tight container and keep in the fridge or freezer.
8. Enjoy them while they last!

Note: If you’d like to make a chocolate version of these macaroons, simply replace the almond flour with 1 1/2 cups cocoa powder.

Photo & Recipe courtesy: namelymarly.com

Easy breezy tofu scramble. Tofu, turmeric, salt, olive oil. Black pepper optional. Vegan breakfast of champions.

Vegan Coconut Milk, & Roasted Chili Ravioli

yield: approximately 2 dozen large ravioli

Dough

• 2 cups of semolina flour
• 2 cups of all-purpose flour
• a little over 1 cup of water
• a dash of salt

Filling

• 3 small to medium cooking bananas
• around 6 oz. of coconut milk
• 2 chili peppers (red serranos or similar)

Preheat the oven to 450°. Rub the peppers with a little bit of olive oil, then place the bananas and peppers together in the oven. Roast for about 15 minutes, or until the pepper skin begins to blister and blacken. Remove the peppers and place them in a paper bag (an air-tight container also works if you don’t happen to have a paper bag). Close and let peppers rest for at least 10 minutes (they will steam in the bag, making the skins easier to remove). Peel the skin away from the pepper, then remove the seeds from the inside. Mince the pepper and set aside.

While you’re waiting for the bananas to finish roasting, combine the flours and salt in a large bowl and make a well in the center. Pour water in the well and stir to combine. Turn out on a floured surface and knead until a smooth dough forms. Divide into two, then cover in plastic wrap or a damp tea towel and let rest.

When the bananas are soft, remove them from the oven. Once they’ve cooled, remove them from their skins and mash in a large bowl. Add the minced pepper and the coconut milk, and stir until well combined.

Roll one round of pasta dough into a rectangular shape on a well-floured surface, until thin but not in danger of tearing (about 1/16 of an inch thick). Place evenly-spaced spoonfuls of filling along the surface of the dough. Roll the second half of the dough out, replicating the size and shape of the first. Brush a little bit of water in between the spoonfuls of filling, then place the second rectangle on top and press to seal.

Cut out ravioli with a sharp knife or a pasta wheel. To make extra-sure they are sealed, press all around the edges with a fork. Freeze any ravioli that you won’t eat immediately.

Bring a pot of water to a boil, then add the ravioli. Cook until they begin to float (this should only take a few minutes). If you like your ravioli a little crispy (I know I do!), heat a little olive oil in a pan, then add the cooked ravioli and pan-fry over medium heat for a few minutes on each side, or until lightly browned. Top with a little bit of fresh rosemary and sage if you happen to have it, then serve!

Recipe & photo adapted via petitekitchenesse.com

Spicy Red Pepper Soup Ingredients:

• 2 large red peppers
• 4 vine tomatoes
• 1/4 to 1/2 avocado (depending on how thick you want it)
• 2 tablespoons fresh cilantro, chopped
• 1/2 large organic cucumber, peeled
• 1-2 teaspoons chili powder (or cayenne to make it hot)

Directions:

1. Add all ingredients into your Blender and blend until smooth and creamy.
2. Optional - have a side of plain quinoa and use “soup” as gravy. It’ll be a textural party in your mouth.

Vegan French Toast with raspberry coulis. Photo via veganmenu.blogspot. Unfortunately, no recipe. If you have one, submit it & i’ll post via edit.

<3

Happy Cinco De Mayo. Here’s a vegan gordita for all you lovers of the mexican food.

1 C Enriched Yellow corn flour

1/4 C Whole Wheat flour

2 tsp oil to knead the dough

Baked Vegan Doughnuts
Dry Ingredients:
1 cup all-purpose flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. (scant) nutmeg
1 dash cinnamon

Wet Ingredients:
1/2 cup soy milk
1/2 tsp. apple cider vinegar
1/2 tsp. vanilla extract
2 Tbsp. cinnamon apple sauce
¼ cup vegan margarine

• Preheat the oven to 350ºF.
• In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Combine the wet ingredients in a small sauce pan over medium-low heat and mix until the margarine is just melted. This mixture should be just slightly warm to the touch.
• Add the wet mixture to the dry and mix until just combined. It should form a very soft dough.
• Using a tablespoon, scoop dough into an ungreased nonstick doughnut pan. Smooth out the top of each dough with your fingers―this will make for more even, prettier doughnuts but isn’t crucial.
• Bake for 12 minutes. They should not be browned on top, but a toothpick will come out clean. Invert the hot pan over a cutting board or cooling rack to release the doughnuts. Allow to cool completely before decorating.
• Top with a glaze, melted chocolate, and/or sprinkles if desired.

Make 20 mini-doughnuts or 10 regular-sized doughnuts

Recipe & Photo courtesy PETA

To all those who liked the post on vegan compassion and went out and committed one of those acts, thank you. You’re the reason I post this blog. You’re who I want to reach out to.

To all the other thousands who just care about ogling at food. I may shut down this blog as of today.

Do one today. Any one. Today is Akhatrij, one of the holiest days of the year according to Hindu and Jain traditions. It is an auspicious day which is ideal for giving and donating. One act of kindness will come back tenfold to you today.

1. Feed the poor.
2. Donate a coat.
3. Save an animal’s life by donating to organizations that prevent them from going to slaughterhouses.
4. Donate clothing.
5. Pay for the medical treatment of someone in need.
6. Help build a shelter for someone who has lost a home.

And as a bonus do one of the following to connect with your loved ones:

1. Go and listen to your elderly relatives about their problems. Just listen.
2. Play with someone younger than 5. Give them your full attention.

Berry Creme Tart with Cocoa Olive Oil Crust. Get the recipe at the Post Punk Kitchen blog. The recipe calls for frozen berries, I’d go with fresh berries. Just sayin.

Mango & Vegan Cream Cheese Danish

Serving Size: 2

Ingredients:

• 2 sheets frozen puff pastry, thawed
• 1/2 mango, peeled and thinly sliced
• 1/2 cup plain soy yogurt
• 1 generous Tbs. cashew butter
• 1 Tbs. powdered sugar
• 1 tsp. sugar for dusting (optional)

Directions:

To make the soy cream cheese:

1. Put the 1/2 cup soy yogurt in a cheese cloth and drain for 10 minutes (or squeeze out the water if you are short on time).
2. Put the drained soy yogurt in a small bowl.
3. Add the cashew butter and stir well.
4. Add the powdered sugar and again mix well.

1. Preheat the oven to 220 (C) or as indicated on the puff pastry package.
2. Remove 2 sheets of puff pastry and allow to thaw.
3. Meanwhile, slice the mango in half, peel and slice the half into thin slices.
4. Place the thawed puff pastries on a cooky sheet with parchment baking paper.
5. Place 1 tablespoon of the soy yogurt cheese diagonally along the middle of each sheet.
6. Carefully lay the mango slices on top of the soy cheese.
7. Using a bit of water….fold each of the other diagonal points over and secure with a bit of water.
8. Brush the tops of the pastries with water and dust with a bit granulated sugar.
9. Bake for 15-20 minutes or until puffed and golden brown.
10. Allow to cool slightly off and enjoy.

via vegalicious.org

Wasabi-Roasted Asparagus

Ingredients

Vegan Espresso Cheesecake

Citrus Collard Greens

Ingredients

Coarse sea salt

2 large bunches collard greens, ribs removed,

cut into a chiffonade*, rinsed and drained

1 tablespoon extra-virgin olive oil

2/3 cup raisins

1/3 cup freshly squeezed orange juice

In a large pot over high heat, bring 3 cups water to a boil and add 1 tablespoon salt. Add the collard greens and cook, uncovered, for 8 to 10 minutes, until softened. Prepare large ice water to cool the greens when done.

Remove the greens, drain, plunge into ice water to stop cooking and set the color. Drain gently in colander.

Add the greens, the raisins, and 1/2 teaspoon salt, and sauté for 3 minutes, stirring frequently. Stir in orange juice, and cook for an additional 15 seconds. Do not overcook (collards should remain bright green). Season with salt to taste and serve immediately.

Would also make a nice quesadilla filling. Photo courtesy http://www.blistree.com

vegan quesadillas. beans + follow your heart vegan cheese + black pepper + chipotle plain powder + bit of salt + vegan butter when putting the tortilla on a flat pan.

Vegan Cinnamon Rolls with Walnut and Orange

(via kblog)