Kin Food

Hello!  I’m not a faekin or pixiekin, but do play a faerie persona often and a food I love is the greek food Baklava.  Its a pastry with nuts and honey so I imagine beekin or squirrelkin might also like it!

Baklava

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Directions

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Source
Ingredients: 
1/2 cup low-sodium vegetable broth
1 white onion, finely chopped
1 cup unsweetened soy milk or other nondairy milk
1/4 cup raw cashews
2 tablespoons nutritional yeast (optional)
1 teaspoon onion powder
1 teaspoon mellow white miso
Pinch of freshly grated nutmeg
Pinch of red pepper flakes
4 cups chopped kale or other dark, leafy green
Method: 
Heat broth in a large skillet over medium heat. Add white onion and cook until softened, 5 to 7 minutes. Transfer to a blender or food processor, add soy milk, cashews, nutritional yeast, onion powder, miso, nutmeg and pepper flakes and purée until smooth. 
Transfer blended mixture back to skillet and bring to a simmer over medium heat. Stir in kale and continue simmering, tossing often until kale is just tender, about 5 minutes.

Source

Ingredients: 

  • 1/2 cup low-sodium vegetable broth
  • 1 white onion, finely chopped
  • 1 cup unsweetened soy milk or other nondairy milk
  • 1/4 cup raw cashews
  • 2 tablespoons nutritional yeast (optional)
  • 1 teaspoon onion powder
  • 1 teaspoon mellow white miso
  • Pinch of freshly grated nutmeg
  • Pinch of red pepper flakes
  • 4 cups chopped kale or other dark, leafy green

Method: 

  1. Heat broth in a large skillet over medium heat. Add white onion and cook until softened, 5 to 7 minutes. Transfer to a blender or food processor, add soy milk, cashews, nutritional yeast, onion powder, miso, nutmeg and pepper flakes and purée until smooth. 
  2. Transfer blended mixture back to skillet and bring to a simmer over medium heat. Stir in kale and continue simmering, tossing often until kale is just tender, about 5 minutes.
kinfood:

(via Italian lentil and chestnut stew — Mostly Eating)
kind of icky, but for anyone who wants to eat eyeballs for some reason or another, lychees are a very good substitute! The feel and kind of look like them! On the other hand, both the fruit and juice would make wonderful smoothies for angels and faekin!
  • 1 (7 ounce) jar marshmallow creme
  •  1 1/2 cups white sugar
  •  2/3 cup evaporated milk
  •  1/4 cup butter
  •  1/4 teaspoon salt
  •  2 cups milk chocolate chips
  •  1 cup semisweet chocolate chips
  •  1/2 cup chopped nuts
  •  1 teaspoon vanilla extract

Directions

  1. Line an 8x8 inch pan with aluminum foil. Set aside.
  2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
  3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
(via Blackberry Almond Bread Pudding | Driscoll’s)
(via Buttermilk Snack Cake with Blackberries and Caramel Walnut Drizzle | Driscoll’s)
(via Blackberry Almond Tart | Driscoll’s)
(via Raw Pad Thai Recipe by Out To Lunch Creations - Peanut Free, GF)
(via Vanilla Honey-Nut Smoothie Recipe | Yummly)