To know me is to know that I eat a shit load of lentils. And not just one kind, I eat them all, in all the ways, all day, everyday. Vegetables and lentils. That is my truth.
Lentil flour. One more way to consume the mighty legume. Blended while dry into a fine powder, it takes the lentil to a whole other level. You can use the flour in all sorts of things like bread, soup, even in baked goods. it really is a great flour to have on hand, especially if you are hungry and want to toss something quick and easy, heathy, and delicious together like these here pancakes.
These pancakes. All they are made of is lentil flour and pureed up zucchini and onion. Now that might sound a little on the dull side, but trust me here, they are far from dull. They are freaking delicious. And better for it that they take like 10 minutes from start to finish to make. And no oven which is necessary these days with all the stupid hot weather.
Anyway. lentil zucchini pancakes. Give them a try. They will probably become your favorite.
To the lentil flour and zucchini pancakes!
The stuff. Dry green lentils, a zucchini, and onion, salt and pepper, and a splash of oil.
Te make lentil flour. Place dried lentils into a high speed blender and blend until it turns into a fine flour.
Once you have the flour made, cut up the zucchini and onion into chunks.
Drop into the blender and blend until pretty smooth.
Dump puree into bowl and top with some lentil flour.
Mix until completely combined. The batter should be kind of thic but still spoonable. Also, season with salt was pepper here.
Heat up a skillet with a splash of oil. Once hot, scoop spoonfuls of batter into pan and spread it evenly about 1/4 inch thick. Cook first side fr 4-6 minutes or until nice and brown then flip and cook the other side until done. Repeat until batter is gone.
Now eat your amazing delicious lentil zucchini pancakes. I served with fresh salsa, and I have also made tahini dip and used hummus to smear on them which was also freaking amazing, but you can serve with whatever floats your boat.
-C
1 pound dry green lentils
1 large zucchini
1 onion
salt and pepper
splash of oil
Start with the by making the lentil flour. Place lentils into a high speed blender and blend until it has turned into a fine flour. You might need to stop the blender ever once in a while to move things around with a spoon (when it is turned off!). It should only take about a minute or so in a Vitamix, but maybe a few extra minutes if using a less powerful blender.
Once flour is achieved, dump into a jar with a lid. You probably won%u2019t be using it all right now.
Now grab the zucchini and onion and cut into chunks. Place the chunks into the blender and blend until smooth.
Dump puree into a bowl. Add about 1 cup of lentil flour and stir. IF the batter is really loss, add in another 1/4 cup or more to get the batter to a thick but spreadable consistency (kind of like hummus). Season with salt and pepper.
Grab a skillet and place on medium heat with a splash of oil. Once skillet is heated place spoonfuls of the batter in and spread around until between 1/2-1/4 inch thick. Cook fist side for 4-6 minutes or until a nice golden brown then flip and cook the other for a few minutes until browed. Repeat until batter is gone.
Place cooked pancakes on a plate, grab a fork and some savory type condiment (hummus, salsa, tahini, cashew cream) and eat.
I am freaking hot. We are currently in a heat wave right this very minute and I am not happy about it. This is my problem with summer, the heat. Or better yet, the heat with humidity. It turns me sour and I can%u2019t deal with anything, including myself. It is not a good look on me.
But a redeeming quality summer does have is all the fresh produce. The farm share is really starting to pick up and we are getting a good amount of fresh goody goods and that is something I can%u2019t not be happy about. But it is still to hot and when it%u2019s to hot, no one (I think) wants to cook. So don%u2019t cook, just compile. A big ass bowl of veggies, some lentil (or use beans if you want) , and creamy peanut sauce. Thrown together within minutes, hardy and satisfying without being heavy and hot, and tasted really freaking good. A meal on it%u2019s own or a fantastic side dish or snack dish or you know, anytime eating time food dish.
It is just a good dish to make and even better to eat. Heatwave or not.
Now to the cauliflower, kale, and lentil bowl with all the peanut sauce!
The stuff. Half a head of cauliflower, a few big kale leaves, half an onion, cooked lentils, peanut butter, apple cider vinegar, hot water, soy sauce, ginger, garlic powder, red pepper flakes, and black pepper.
Cut up cauliflower. Just go at it with a knife until it is a pile of small little pieces. Then dice up the onion into small pieces and cut up kale into small pieces as well.
Toss all of that into a bowl and top with the lentils.
Peanut sauce. Mix together the peanut butter, vinegar, soy, ginger, garlic, and red pepper flakes. Stir and add in enough hot water to make it creamy, smooth, and pourable.
Dump the peanut sauce into the bowl with everything else.
Toss until everything is evenly coated. And don%u2019t forget to add a good amount of black pepper.
And that is it. Now grab a bowl and a fork and eat. It is really really good.
-C
Serves 1-2 as a big salad or 3-4 as a side
1/2 head of cauliflower
1 1/2 cup cooked lentils
2-3 large kale leaves
1/2 a small onion
Peanut Sauce
1/4 heaping cup of peanut butter
2 tablespoons soy or liquid aminos
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon chili flakes
4-5 tablespoons hot water
black pepper
Start by chopping up cauliflower into little pieces. Some pieces will be like crumble and that is good. Also dice up onion into small pieces and chop kale into small pieces. Place it all into a bowl and top with the cooked lentils.
Make peanut sauce. Place peanut butter, soy ,vinegar, the ginger, garlic and red pepper flakes, and 4 tablespoons hot water into a jar or bowl and mix until incorporated. It should be smooth and thick, but pourable. If to thick, add in another tablespoon or two of hot water.
Once sauce is made, dump into bowl with the rest of the stuff and toss until everything is coated and combined. Top with lots of black pepper and then, well, eat. Or set aside until meal time. Then eat.
Is it just me or can you also stuff an entire pound of fresh spring greens into your mouth by the fist full and be nothing but happy about it?
Spring greens are on point right now. So tender and sweet and just, agh, I just love greens. I picked up our last winter farm share a few days ago (3 weeks til summer share begins.. will I survive?) and I got a huge bag of baby kale which made me really freaking happy because I love me some kale but baby kale, I loooooovee it. Yay for me!
Then we have rhubarb. I get so excited every year when my patch starts to peek out from under all the rotten leave. The stalks I used for the salad were the first ones that I harvested from my patch! So I know that some people might think ruhabrb in any other form other then in a pie seems strange, but stop, don%u2019t think that. Rhubarb is everything. You can use it and love it in all sorts of ways, sweet and savory, and in all sorts of things, like this salad.
Fresh greens tossed with tart and gingery warm rhubarb and onions, topped with a creamy almond dressing. There is not much more you can ask for in a spring time salad. Sure, I guess you can ask for a fork, but really, I ate more of it with my fingers because well, that%u2019s just how I roll.
Now to the rhubarb and kale salad.
The stuff. Fresh rhubarb, baby kale, half an onion, a chunk of fresh ginger, a couple cloves garlic, almond butter, some roasted almonds, soy, vinegar, water, oil, and black pepper.
Start by mincing garlic and ginger and choping onion up into smallish pieces.
Add the stuff to a hot skillet with a little oil. Once it starts to sizzle, add in a couple splashes of water and let cook until soft.
While that%u2019s cooking make the almond dressing. Mix the almond butter, soy, vinegar, and a little warm water together until smooth and creamy. Taste and add more soy or vinegar if you feel it necessary. More water too if it%u2019s too thick.
Grab rhubarb ad cut into 1/2 inch pieces.
Toss it into skillet with the other stuff. Add in another splash or so of water and keep on cooking.
Once rhubarb starts to soften, turn the heat off of the skillet. Grab kale and toss it around in the skillet to mix around with the good stuff.
Immediately dump it all into a big bowl and top with almond dressing. Toss it around to evenly coat. Oh and throw in some chopped almonds. And black pepper. Add lots (as much as you like) of black pepper.
Now it%u2019s fork(or fingers) to bowl to face.
What a salad. What. A Salad.
Get at it!
-C
makes an entree salad for one or a side salad for a few
2-3 stalks fresh rhubarb (about 2 cups chopped)
3 large handfuls (about 6 oz) baby kale (you can really use any greens)
1/2 a yellow or sweet onion
1tablespoon freshly grated ginger
2 cloves garlic
olive oil
black pepper
2 tablespoons almond butter
1 tablespoon red wine vinegar
1 tablespoons soy sauce
1-2 tablespoons warm water
smal handful of chopped toasted almonds
Start by mincing the ginger and garlic and chop onion into small pieces. Place it all into a skillet with a drizzle of olive oil and place on medium heat. Once it starts to sizzle, add in a tablespoon or so of water to help soften and cook. Should take about 5 minutes.
In the meantime make the almond dressing. Mix almond butter, soy, vinegar, and a tablespoon of warm water together in a small bowl until completely incorporated. Taste. Add a little more soy if not salty enough, a splash more vinegar if not acidic enough, or bit more water if to thick.
Now chop up rhubarb into about 1/2 inch pieces and toss into skillet along with the other stuff. Cook for a few more minutes until the rhubarb becomes slightly soft. If the plan seems to get dry, add in another few splashed of water. Once rhubarb starts to get tender, take skillet off heat. Add in the baby kale and toss around then immediately transfer to a big bowl or plate. Drizzle almond dressing all over, toss, then top with chopped toasted almonds and lots of black pepper.
Eat.
Pudding is comfort. Pudding is simple. Pudding is just that, nothing but pudding. And if you add some graham cracker crumble, well you got yourself a pudding parfait. And a pudding party of sorts, if you need one.
Now do you, like me, think about grade school when you see pudding? Or how about Billy Madison. Oh hell yeah, definitely watching Billy Madison, in grade school, with a snack pack. HA. Those were some days right there. And with all the littles being homeschooled these crazy days, I figured why not bring in a bit of the grade school feeling into the routine and make some pudding for an after lunch or after %u201cschool%u201d snack. For the routine purposes and also as a form of a bribe. Yes. You can bribe your children with pudding. Or your partner. The mr got his pudding too, just after he dealt with the recycling on the porch.
And plus. Oat milk. You got a stash? Yeah? Well use it in this pudding. It will make you glad you panicked bought 10 cartons and hid them under your mattress. Right next to all the canned beans of course.
Now to the pudding!
The stuff. Oat milk (use any milk you want or have), cocoa powder, brown sugar, corn starch, brewed coffee (optional), vanilla extract, graham crackers, coconut oil, and a little salt.
Start with a pot. Mix in the cocoa powder, brown sugar, and corn starch, and pinch of salt. Add in a little milk and coffee if using and mix around until its a thick paste and everything is incorporated.
Now add in the rest of the milk and place on medium heat on the stove. Heat up for about 3ish minutes and once it starts get hot and you see a bubble or two, start whiskingand don%u2019t stop. Whisk all around pot, all over the bottom, so no spot start to burn. Whisk whisk whisk, until it thickens to pudding consistency. Should take 3-5 minutes.
Once thick and pudding like turn heat off and add in the vanilla and chocolate chips. Whisk until completely melted and incorporated.
Silky and smooth. Hot pudding.
Pour the pudding into a jar or bowl and place into the fridge to set. 1- 2 hours.
In the meantime, graham cracker crumble. Smash up the crackers into a bowl, (big chunks are good) and add in the melted coconut oil and a tablespoon of brown sugar.
Mix around until evenly incorporated
Dump the crumbs onto a baking sheet and stick into the oven to toast up for about 10 minutes.
And now you assemble. Graham crumble on a vessel, topped with pudding, more crumble, and whatever whipped cream, yogurt, ice cream situation you might want to top it with.
Pudding. All for you to eat.
-C
make 4-6 serving
2 cups oat milk (can use any milk you have on hand)
1/3 packed cup brown sugar
2 tablespoon brewed coffee (optional but makes it a little more deep and chocolatey)
3 tablespoon cocoa powder
1/3 cup chocolate chips
2 tablespoons cornstarch
pinch of salt
1 teaspoon vanilla extract
For Graham Cracker Crumble
6 full sheets of package of graham crackers
2 tablespoon melted coconut oil or vegan butter
1 tablespoon brown sugar
In a medium size pot mix together the cocoa powder, brown sugar, corn starch, and a pinch of salt. Add in the coffee if using, and about 1/2 cup of milk. Mix until all the ingredients are evenly incorporated and the mixture is kind of pasty. Place pot on stove on medium heat and add in the rest of the milk . Let mixture heat up for a few minutes and once it starts to warm, start whisking. Whisk consistency until the mixture heats up and thickens to a pretty thick pudding consistency. Remove from heat, add in the chocolate chips and vanilla and keep whisking until the chocolate completely melts it.
Pour pudding into a jar or bowl and place into the fridge. 1-2 hours to cool and set.
In the meantime make the graham cracker crumble. Preheat oven to 350. Crush up crackers into a bowl (some big chunks are good) and mix in the brown sugar and melted coconut oil. Mix around until the crumbs are evenly moisten. Dump the crumble onto a baking sheet and place into oven for about 10 minutes or until the crumble is a nice deep golden brown. Remove from oven and let cool.
Once the pudding is set and the crumble is toasted, it is time to assemble. Scoop some crumble into a bowl or jar, add in some pudding, then top with more crumble. If you want, top with a dollop of something creamy like whipped cream, yogurt, or even ice cream.
Eat.
IF there is pudding and crumble left over, store the pudding I the fridge (will last a few days) and the crumble separately at room temperature in a airtight container.
It was a toss up this week. Share this recipe or share home remedies for%u00a0flatulence!!!! Mah haha! (But honestly, should I share some home remedies for bloating and the toots?)
Ok, so we all know what is going on in the world at the moment and jeezm fuck. I%u2019ll leave it at that.
Word on the streets (or in the news) is that everyone and their mom went out the past few weeks and stock piled a shit ton of food, especially beans. And you know what, that%u2019s cool because beans are amazing and sometimes the silver lining behind bad shit is that you discover something magical. Like beans.
But there is also the issue of all the food people stocked up on in a slight frenzy and might not have had exact intentions for it. Maybe some greens? Did you buy greens? Are they, right now, sitting in your fridge, maybe a little sad, getting neglected because you have been binge eating up the rest of the girl scout cookies like what?
Well maybe this is a good time to use those greens before they go completely bad and you end up tossing them.%u00a0Even though shit is mad crazy right now, we need to get perspective, especially on food. Waste is preventable. You don%u2019t need to be that person. If you bought it, you for sure better be eating it.
But let me be clear. This is not just a recipe to use up greens and beans because you have to. No no no. These beans and greens are so freaking delicious. It is spring after all and greens are so bountiful and amazing right now. All I want to do is stuff handfuls of the tender green things into my mouth. After months of roots on top of roots, I could gladly eat nothing but greens for the next month. (Until all the other spring veggies start growing!)
This dish is quick and easy and tasty as AF. You can use any type of bean that you have, pretty much any greens you have, and any bread you have. As for the tahini sauce that gets drizzled on top, if you don%u2019t have tahini, you can make it with another nut butter or just use some other dressing situation. It really is that simple and adaptable. And delicious and nutritious. All the boxes are checked!%u2714%ufe0f
Now to the beans and greens on toast!
The stuff. Beans, greens. bread, tahini, an onion, a lemon, a little garlic powder, salt and pepper, and olive oil.
Onions into a skillet with a touch of oil. Cook until soft.
Once onions are soft, toss in the beans! Keep on heat and cook for a few minutes.
And lastly the greens. Right on in, just mix then around and let them wilt down to your preferable wiltedness.
Tahini sauce. All you do is mix the thin with lemon, garlic, a little pinch of salt and pepper, and water until it is creamy.
Lastly, toast the bread. I used a skillet but use the toaster or oven. Whatever you want to do.
And that is it. Toast on plate, pile on the beans and greens and get that tahini sauce drizzled also over!
Now eat. And revel in the greatness of all the good that is now in your mouth!
Stay safe and healthy and aware!
-C
Serves 1
2 cups cooked or canned beans (I used navy but any bean will work)
2-3 large handfuls of greens (I used a mixture of spinach, kale, and chard, but again, any green will do, even romaine or spring mix)
1 small onion
2 pieces of bread
a lemon (you can sub a tablespoon vinegar if you don%u2019t have a lemon)
a tablespoon or so water
a clove of garlic minced or a pinch of garlic powder
olive oil
salt and pepper
First dice up the onion and toss into a medium sized skillet with a drizzle of olive oil and a pinch of salt. Place on medium heat and cook until soft which should take about 5-6 minutes. Once cooked, add in the beans and stir around.
Let those hang out for a few minutes and start the toast. I think you can figure out how to make toast so I will let you do that. Also make the tahini sauce. Mix the tahini, the juice of the lemon, garlic, and a pinch of salt and pepper together until completely incorporated. Drizzle in enough water to thin it out to a drizzle-able consistency.
After beans and onions have had the past few minutes to warm and cook, toss in all the greens and a splash of water. Cook for another minutes to 2 or until greens have wilted.
Grab a plate, place toast on plate, pile the beans and greens on toast then drizzle all the tahini sauce on top. Season with salt and pepper if needed.
Smile and then eat.
We have officially kicked off our summer camping adventures. And with camping comes all the greatness of all the things, including camping food.
Recently a friend asked me what it is that we do for camp food. So I told her. Camp food is basically aways the same and consists of a big pot of spiced warm lentils or split peas (both cook really fast and have lots of protein), a shredded summer squash in the summer, or pumpkin in the colder months, maybe fresh tomatoes or a bunch of kale to chop and mix in, and a side of cut up carrots, cucumbers, green beens or whatever else I have.. Then I’ll bring a hunk of bread for the mr to eat and me, usually a small head of cabbage to squirt mustard on and crunch into. (Always have the mustard on hand.) And I bring apples to snack on too, but that usually it. (Sometime I%u2019ll back a desert for the mr. If I am feeling nice.)
She was a little taken aback. Said when she (and basically everyone in the world, which I disagreed with) goes camping it is bags of chips, cookies, meat, and everything and anything that she (they) wanted. Basically that camp food was junk food and that she though we were weirdos. But cool weirdos so you know.
So our camp food%u2026 not like many others. But honestly it is everything that I want to eat and I love it so whatever whatever. As for the mr, he is happy with the food and when he is not, he brings along something else, but that rarely happens because my lentils be so good. HA!
But she got me thinking that I should have a few more snack options beside cut up carrots and apples. So that is why I made crackers. These chickpea chili lime, freaking amazing crackers. Because crackers are a very appropriate snack food, and these crackers in particular are even greater because they are made with the goodness of chickpea flour which is packed full of protein and is well received after a day of hiking or other fun outdoor camping activities. And how can you go wrong with chili lime? Well i%u2019ll tell you, you really can%u2019t
So the plan was to make a batch, eat a few, save the rest for this camping weekend. But guess what? I have to make another batch. They didn%u2019t make it. We ate them all. (not sorry) At least I know we will be liking our new camping snack addition well and right.
So if you like crackers, camping or elsewhere, you should really gives these a go. They will not disappoint.
Now to the crackers!
The stuff. Chickpea flour, chili powder, a lime, a little baking powder, olive oil, salt and pepper, and water.
Combine the flour, zest of the lime, half the chili powder and half the salt, and the baking powder and some pepper in a bowl. Mix until completely combined then add in the oil, water and the juice of the lime.
Mix until dough forms. It might feel a little sticky, if that is the case, just mix other tablespoon of chickpea flour.
Knead dough on a well chickpea floured surface for a good minute until the dough is a even consistency then let it sit for a few minutes to rest. Once rested, cut dough into 2-3 pieces because working smaller is easier.
Roll out your first piece of dough about 1/8 inch thick. (Again, make sure to really flour your work surface and rolling pin.) Mix salt and chili powder together and sprinkle on top. Cut out your crackers (squares are nice but triangles would be nice too) then poke each cracker with a fork.
Crackers on a baking sheet before baking and after baking looking all crackery and delicious. And yeah, they shrink a bit.
And lastly, cool the crackers on a cooling rack. They will crisp up a even more. Then it%u2019s all you.
Ready to eat whenever you make the move. You can pack them away for later or place these delicious crackers in a very pretty bowl and eat them away. Or both.
A cracker win!
-C
make 75 crackers
1 1/2 cups chick pea flour plus about 1/3 more for dusting and rolling
1/2 teaspoon baking powder
1 tablespoon olive oil
1/3 cup room temp water
1 teaspoon chili powder split in half
1 lime
1 teaspoon salt split in half
1/2 teaspoon fresh crackers pepper
Preheat oven to 350.
In a bowl combine the chick pea flour, baking soda, pepper, 1/2 teaspoon chili powder, and half a 1/2 teaspoon salt. Mix until evenly incorporated. Add in oil, the juice of the lime, and and water and mix until a dough forms. Dump dough onto counter and knead until completely uniform in texture. Add more flour if the dough is really sticky. Set dough aside for a few minutes to rest.
To make the crackers, really dust the counter with chickpea flour. Cut the dough into 2-3 pieces and roll1 piece out at a time to about an1/8 inch thin. Again, really flour the surface and rolling pin or else the dough will stick Once rolled, combine the remaining chili powder and salt and sprinkle the top with it. And then cut the crackers. Take a knife of bench scrapper or pizza cattier and cut the dough into inch long strips vertically, then diagonally. Poke each cracker with a fork then gently place them onto a baking sheet. Repeat with remaining dough.
Bake crackers for 15-20 minutes or until a nice deep golden brown. Remove from oven and let cool on a wire rack.
And then eat.
Store uneaten crackers in an airtight container for about a week.
Peaches are here. YAY!!! Peaches are for sure one of those fleeting fruits, one that once in season, you need to eat as many fresh as you can because once they are out of season, they are not good. Not good at all. And me being me, I see peaches, I buy a shit load, and now I have a fridge drawer full. Not complaining in the slightest, but peaches cannot sit around all summer waiting to be eaten. So if you are going to buy a shit load, know what you are going to do with them all.
My peaches, well they haven%u2019t had to wait long. I have been eating at least a peach a day and%u2026 I made these bars with a few. Sharing my peaches, thats what I do. HA.
These almond peach shortbread bars. Fantastic A+ on all fronts. Easy to make, not a whole heck of a lot of ingredients, make the house smell amazing, and really kick off the peach, summer vibe thing that goes on around here.
‘%u201cMillions of peaches, peaches for me. Millions of Peaches, peaches for free%u201d %ud83c%udfb6 (Peaches by The Presidents of the United States of America. If you have%u2019t head the song, look it up. I don%u2019t think I can even look at a peach without hearing the song in my head.)
Now to the peach almond shortbread bars!
The stuff. Peaches, almonds, vegan butter, brown sugar, flour, cinnamon, salt, and baking powder.
Easy peasy. Almonds go in to food processor first. Blend and pulse for a minute or two until they turn into a medium fine almond meal. (Don%u2019t over blend or you will end up with almond butter.) When almonds are ground, add in the flour, baking powder, salt, cinnamon, and sugar. Pulse until combined. Then add in the butter in chunks and pulse until dough just starts to come together.
Half the dough goes into a 9×9 baking pan. Smooshed evenly all over the bottom poke it with a fork. Then it just needs to go into the oven to bake. 15-18 minutes or so, just until it starts to brown a bit.
Peaches need to be cut so cut them up. !/2 inch thick slices, after the pits be removed of course.
Blinded baked bottom. Looks good yeah? Let it cool for a few minutes and then it gets peaches. Three rows, all over lapping and nestled together.
The top gets the remaining half of dough and is now it%u2019s ready for the oven. Another 40-ish minutes or so to really seal the deal.
Taken from the oven when golden brown, cooled, cut up, and placed on a pretty plate because pretty is nice.
I am pretty sure you figured out what to do next%u2026. EAT IT!
-C
makes a 9×9 pan which can be cut Into the sizes of your choice
1 cup vegan butter
1 cup packed brown sugar
2 cup cup all purpose flour
1 cups raw almonds
1 teaspoon baking powder
1 teaspoon salt
3 large firm peaches
1 heaping teaspoon cinnamon
Preheat oven 350
Place almonds into a food processor and pulse and blend until a fine meal has formed. It should take only a minute or two and stop half way and scrape the edges and sides do the almonds don%u2019t start to form a paste. Add in the flour, salt, baking powder, cinnamon,and sugar and pulse until combined. Add in the vegan butter in a few chunks and pulse until the mixture turns into a crumbly dough. Stop pulsing and dump mixture into big bowl.
Take half of the mixture and place into a 9×9 baking pan. Evenly distribute and press the dough into the bottom. Take a fork and poke the dough all over then place the pan in the oven. Bake for 15-17 minutes or until the dough just starts to lighly brown. Remove from oven.
While the bottom crust is cooling off for a few minutes, slice peaches into 1/2 inch slices. Obviously make sure to remove pit.
Now take your half baked crust and layer peaches evenly on top. It is easies to start at the top, make three rows across and then layer the peaches down (like in the picture above). Once peaches are layered, grab the remaining half of dough and evenly distribute on top. Place back into oven and bake for another 40-45 minutes or until the crumble on top is a nice deep golden brown.
Remove from oven, let coo completely (or as completely as you can) cut into pieces, and then you eat it.
Left over pieces should be placed in an airtight container in the fridge for up to 5 days. They freeze well individually wrapped too.
blind back for about 15 minutes of until the crust is starting to brown around the edges
bake for another 30 minutes
Fritters are no joke. You can just about turn anything into a fritter and almost all of the time it will taste pretty good. Parsnips are no exception. Tasting the way parsnips do, straight up without any extra spices, these fritters will hit the spot if you are on the lookout for a fritter for your fritter seeking self.
And what if you are not sure you like parsnips or fritters for that matter. Stop right here. You probably do and just don%u2019t know it yet. I guess the only way you will really know is to make a batch. Then you can tell me all about how you love parsnips and will now be making fritters for every meal every day for the next week.
To the frittering.
The stuff. Parsnips (I only needed one because mine are humongous) a carrot, an onion,. some garlic powder. a little oat flour, a flax egg, and some olive oil. Also if you want to serve with avocado mash (which tastes great together), well grab one and a lemon too.
Start being shredding the parsnip, carrot, and half the onion into a big bow. Chop up the other half of onion into small bits. I do this because grating onion only turns the onion into a juice and I like the little bits if onion in my fritter.
Shredded and mixed. And pretty too.
Add in the garlic powder, a little salt and pepper, the flax egg, and the oat flour.
Mixed and ready for the cooking.
A medium hot frying pan with a little olive oil is what you need. Make medium sized flattish patties and cook until nice and golden brown.
Flip and cook the other side just the same.
Fritters are done and could be eaten now too, but I like to stick them on a baking sheet and into the oven for 10 minutes or so to really crisp them up.
If you want to serve with avocado, just mash half of one up with a pinch of salt and juice of lemon.
And that is that. Out of the oven, onto a plate, and into the mouth.
Enjoy
-C
makes about 9 fritters
1-3 parsnips, depending on size (about 2 1/2 cups shredded)
1 carrot
a medium sized onion
1/3 cup oat flour
1 flax egg (3 tablespoons warm water and 1 tablespoon ground flax seed)
1 teaspoon graduated or powdered garlic
salt and pepper
oil (any kind you like)
An avocado and a lemon (optional)
Preheat oven to 400
Shred the parsnips, carrot and half the onion into a large bowl. Mince the second half of onion and mix into the shredded. Add a pinch of salt and pepper, the flax egg, and the oat flour and mix until evenly incorporated. Grab a flying pan, add a little olive oil, and place on medium high heat. Once pan is hot, scoop about 1/4 cup of the mixture into pan, trying o keep it compacted. Let it cook for a few minutes then with a spatulaf gently tamp it down. Flip and let the other side cook until golden brown. Once they are cooked, they can be eaten, but I like to place them into the oven for about 10 minutes to cook and crisp up a little more.
Once done, serve anyway you like, but mashed up avocado with lemon is fantastic. Tahini would also rock.
Eat and if you by chance have any left over (but you wont) they can be placed in fridge and reheated later (or eaten cold)
You know when you eat something that you haven%u2019t had or haven%u2019t had in a long time and it%u2019s all you want to eat?
I am having a moment with apples and onions. Roasted and raw, it%u2019s on my mind every time I am making food. Weird? I don%u2019t know, but it%u2019s sweet and savory and all fall like and comforting. It%u2019s a good moment.
So now I am passing on my moment in the form of cornbread. Why cornbread? Well I think cornbread is a fine fine vessel for things that could be perceived sweet of savory. This cornbread is in fact not sweet, but not not sweet. It is a little both and suits the the apple and onion moment quite well.
People ate it, at first somewhat suspect that it was not going to be good, but after a bite or two they too appreciated the apple onion combination. And the cornbread. Even got a lady that doesn’t even like cornbread to like this so that is something right?
Embrace the moments.. To the cornbread!
The stuff. A couple apples, an onion, cornmeal, flour, salt, and baking soda. Also soy milk, oil, apple cider vinegar, maple syrup, pepper, Sansa little earth balance.
Start by thinly slicing the onions. Toss them into a oven safe skillet with about a tablespoon of earth balance and place on a medium heat.
Once the onions are cooking, thinly slice the apples too.
Toss the apples in with the onions and stir around wait a few minutes and stir around some more until the stuff all looks like%u2026
This. The apples ans onions are super tender sans soft and amazing and do not eat them all, but maybe have bite or two.
Scoop the mixture out of the skillet ans melt another tablespoon of earth balance into the skillet, trying to evenly coat the bottom.
Now to the cornbread. Mix together all of the dry ingredients.
Then add in all the wet and gently mix until completely incorporated.
Pour the batter into the greased skillet
Top with the apple union mixture then pop into the oven for about 40-45 minutes to bake.
Golden crisp and amazing smelling. Check for donees with a tester stuck in the middle and when its done, its done.
Now the hard part. Let it cool. You can go right at it, but it will crumble and fall apart. This bread really needs a little time to chill.
Then it%u2019s time. Eat what you need. Careful, it might be all of it.
-C
Dinner for when you have maybe too many (although I never think I have too many… just sometime I end up with a lot at once and that it can get a little chaotic)%u00a0 squash and tomatoes,%u00a0which may be bound to happen this time of year.
Nothing fancy, and is quick and easy,%u00a0filling, and full of all those summertime things that need to be eaten before they are gone and we are back to eating beets and potatoes for months at a time.%u00a0
Savor all of the good stuff the summer is giving us.%u00a0
The stuff. A couple of squashed ( I used a crookneck and a patty pan), cherry tomatoes, an onion, some spaghetti, salt and pepper, and olive oil.%u00a0
Preheat the oven and chop up your squash and onion. Not tiny pieces, but not really bug chinches either.
Toss all that chopped stuff into a skillet along with the cherry tomatoes. Drizzle it all with olive oil, sprinkle with salt and pepper, then stick it into the hot oven.%u00a0
While the stuff is roasting, cook up the pasta, but cook it a little al dente, it will cook a bit more once mixed with the veggies.
Roasted and ready for noodles.
Add the cooked spaghetti to the skillet, along along with about 1/2 of cup of the pasta water (it helps bind the flavors all together). Toss it all around and %u00a0then let it chill in the hot skillet for a minute or two then taste it. So good right? And if you need to, season with more salt and pepper, and drizzle with more oil if needed.%u00a0
That is all you need to do, besides you know, sticking it into a bowl, getting all the good big chunks, and eating it.
-C
2 small summer squash (I used a crook neck and a patty pan… but whatever kind you have on hand works)
1 mild onion (vidalia or walla walls)
1 pint cherry %u00a0tomatoes
2-3 %u00a0tablespoons olive oil
salt and pepper%u00a0
1/2 pound spaghetti and water to boil it in
Preheat the oven to 425.
Chop up squashes into inch-ish sized chunks then chop the onion into medium sized slices and toss into a large oven safe skillet. Add in the tomatoes and drizzle the whole lot with olive oil and sprinkle with salt and pepper and toss around to make sure everything is evenly coasted. Place in oven and roast for 30-40 minutes or until the squash and tomatoes are nice and soft and ready to eat.%u00a0
While the stuff is roasting, boil the pasta per the instructions on the box, but cook it a little al dente (still with a bite to it). Drain the pasta when done, reserving a cup full of the starchy pasta water.
When the pasta is done and the veggies are roasted, dump the pasta into the skillet along with 1/2 a cup of the starchy pasta water. Mix around and let sit for a minute or two. Sprinkle with more salt and pepper and drizzle a tiny more olive oil on top (optional).%u00a0
Serve and eat.%u00a0
Basil goes extremely well with this dish, if you just so happen to have some.
I sometime struggle with certain veggies, not like in a eating way (I have no snuggle eating any veggie)%u00a0but in a making something with that certain veggie kind of way,%u00a0like I don’t make anything out of them, I just eat them raw as they are. (That was terribly long winded and does it even make sense?)%u00a0I don’t find this to be a problem most of the time, but sometime I think I need to be less lazy about eating and maybe prepare a dish for a meal rather then just eating raw beans out of the garden for lunch…..I mean, I am not going to stop doing that but I am going to start being a little more creative and planning meals with a little more substance. Adding nuts is more substance right?
These beans were freaking fantastic. %u00a0Blistered and charred, and not soggy and soft. They were perfect.%u00a0(I like my veggies either raw or burnt)%u00a0I made them late morning and was going to save them for dinner but the mr, Barb, and I ate them all just on snacking on them. %u00a0Just a really good, A+%u00a0veggies situation here. Highly recommended, hot or cold. Almost beats a bean lunch in the garden. Almost.%u00a0
The stuff. Green beans, almonds, garlic, ginger, soy, and a little oil.%u00a0
Quick fast, rough chop the almonds and give them a toast in a dry skillet (you can skip this part if you have already toasted almonds)%u00a0
And here would be the time to trim the beans if you are a person that does that. I am however, not a bean trimmer. But you must wash them, so give them a good rinse , and keep them a little wet. The moisture will help them cook.%u00a0
Just washed beans go into a medium high hot skillet (add in a tablespoon of oil) and get a nice little cover to start the cooking process. %u00a0Leave them alone for a few minutes, then remove lid and toss them around. Do that ever few minutes.%u00a0
While the beans start cooking, mince the garlic and the ginger and add to the soy sauce.
Smells so good!
Beans have cooked for about 10 minutes here and are all nice and blistered and just about done so now add in the ginger garlic soy mixture and toss around. Keep cooking for a minute or two.
And now don’t forget those almonds, mix those in too. Then it’s into a bowl they go.%u00a0
Green beans so good. Can’t go wrong with these.
Have a marvelous weekend, maybe go pick some green beans!
-C
About a pound of green beans (trimmed if you want to trim them)
2-3 cloves garlic
2 tablespoons freshly grated ginger%u00a0
1/4 cup almonds
3 teaspoons soy sauce
tablespoon oil
Rough chop almonds into small pieces and place in a dry skillet (meaning no oil). Turn heat on to medium high heat to toast for about 5 minutes or until you can start to smell the almonds and they are slightly browning. (you can skip the tasting %u00a0part if your almonds are already toasted, jus chop them into small pieces)
Dump the almonds into bowl and set aside. Keep skillet on heat and add in the oil. Rinse beans off, keeping them damp,%u00a0and very carefully, dump the damp beans into the hot skillet. Place a lid on beans and let cook about 4-5 minutes. In the meantime, mince garlic and ginger and combine with the soy sauce. After a few minutes, remove the lid from beans and toss the bean around. Keep doing this for another 8-10 minutes or until the beans are cooked though and blistered in places. Once the beans are cooked,%u00a0%u00a0dump the garlic ginger soy mixture into pan. Toss around and leave in pan for another minutes then stir the toasted almonds in. Transfer the whole bit of it into a big bowl or plate.%u00a0
Eat right away or.. They taste freaking fanatic cold too.%u00a0
Easy quick dinners are no joke because sometimes life happens and then you are hungry, then hangry, %u00a0then maybe yelling and or tears start and nothing is ever going to be good again. And then you eat and everything is A OK, but that time between tears and food can be long, especially when you just can’t think so one should have a least a good 2 or 3 good dinners up there sleeve (besides pasta) that can be made quick and easily to avoid the fallout of food deprivation.%u00a0This bowl of goodness here is one of those. And sure some people might not always have a sweet potato,%u00a0tahini, or chickpeas is the house %u00a0(I ALWAYS have a sweet potato or some type of winter squash and tahini and chickpeas…%u00a0they are staples here)%u00a0but with a tiny it of foresight, you can make these things happen too. And then you will make it and realize that you must have these ingredients on hand at all times because yeah, a good go to meal that will prevent the tears.
Admittedly I have made this for the mr but he is not that into it. Says he is not a huge fan of sweet potatoes. (what the fuck is wrong with him?) But me, I eat is and I eat it all.. The sweet potato/chickpea/tahini combination is classic fantastic. This hash is sweet potato sweet, a little chickpea crunchy, salty, savory,%u00a0and creamy citrusy. %u00a0It’s all sorts of goodness. I tossed this hash on a big bed of kale (any sturdy green would be good) and only good things happen in my mouth. So the mr.%u00a0might not like it but I am starting to realize (after 15 years) that my taste is far superior to his. Haha. (but really) %u00a0Quick and easy (and healthy) and good. %u00a0Make it once and it will turn into on of your go to dinners, unless you don’t like sweet potatoes. In that case there is pasta.%u00a0
The stuff. Chick peas (I had just made a batch but if you don’t have any made already, grab a can) a sweet potato, an onion, a lemon, some tahini, and garlic Also some cumin and chili powder, olive oil, and salt and pepper.%u00a0
Preheat your oven and chop up the onion and sweet potato into mouth sized pieces.%u00a0
Toss the chopped stuff onto a baking sheet with the chickpeas.
Drizzle the whole shebang with olive oil and toss with cumin, chili powder, and salt and pepper. %u00a0
Into the oven it goes.
Half hour later it is all roasted and ready.
Oh quick, make this before the stuff is out of the oven. Tahini, minced garlic, a dash of salt, a bit of the liquid from the chickpeas and the juice of a lemon. Just stick it all in a cup or bowl and mix it around. Then it’s done.
Scoop the hash into a bowl (I like a large pile of greens underneath) and cover with the tahini sauce.%u00a0
Eat is all to your face.
-C
dinner for one, a side for two.%u00a0Very easily doubled or tripled.%u00a0
1 sweet potato
2 cups or 1 can cooked chickpeas drained but liquid reserved%u00a0
1 medium yellow onion
1 tablespoon cumin
1 teaspoon chili powder
salt and pepper
2-3 tablespoons olive oil
3 tablespoon tahini
1 lemon
1/4- 1/2 cup of aquafaba (chickpea liquid)
2-3 cloves garlic
Preheat oven to 425
Chop sweet potato and onion into mouth sized cubes and place on a baking sheet. Add the drained chickpeas and drizzle with olive oil and toss around. Sprinkle on the cumin, chili powder,%u00a0salt and pepper, and toss that around again. When the oven is preheated, slide the baking sheet on in.%u00a0
While the stuff is baking, mince the garlic and place it in a bowl with the tahini, the juice of a lemon, and a pinch or two of salt to taste. Add in 1/4 cup of aquafaba and mix it all around.%u00a0If to thick for your liking, add a little more of the aqaufaba until its a good consistency.%u00a0
Check the stuff in the oven after 20 minutes and give it a toss.%u00a0%u00a0Keep baking for another 5-10 minutes or until the sweet potato is cooked and starting to brown. Remove from oven and dump into a bowl (maybe on a bed of greens or rice) and drizzle all over with the tahini sauce.
THE LOVELY CRAZY
November 5, 2020 by maximios • Blog
To know me is to know that I eat a shit load of lentils. And not just one kind, I eat them all, in all the ways, all day, everyday. Vegetables and lentils. That is my truth.
Lentil flour. One more way to consume the mighty legume. Blended while dry into a fine powder, it takes the lentil to a whole other level. You can use the flour in all sorts of things like bread, soup, even in baked goods. it really is a great flour to have on hand, especially if you are hungry and want to toss something quick and easy, heathy, and delicious together like these here pancakes.
These pancakes. All they are made of is lentil flour and pureed up zucchini and onion. Now that might sound a little on the dull side, but trust me here, they are far from dull. They are freaking delicious. And better for it that they take like 10 minutes from start to finish to make. And no oven which is necessary these days with all the stupid hot weather.
Anyway. lentil zucchini pancakes. Give them a try. They will probably become your favorite.
To the lentil flour and zucchini pancakes!
The stuff. Dry green lentils, a zucchini, and onion, salt and pepper, and a splash of oil.
Te make lentil flour. Place dried lentils into a high speed blender and blend until it turns into a fine flour.
Once you have the flour made, cut up the zucchini and onion into chunks.
Drop into the blender and blend until pretty smooth.
Dump puree into bowl and top with some lentil flour.
Mix until completely combined. The batter should be kind of thic but still spoonable. Also, season with salt was pepper here.
Heat up a skillet with a splash of oil. Once hot, scoop spoonfuls of batter into pan and spread it evenly about 1/4 inch thick. Cook first side fr 4-6 minutes or until nice and brown then flip and cook the other side until done. Repeat until batter is gone.
Now eat your amazing delicious lentil zucchini pancakes. I served with fresh salsa, and I have also made tahini dip and used hummus to smear on them which was also freaking amazing, but you can serve with whatever floats your boat.
-C
1 pound dry green lentils
1 large zucchini
1 onion
salt and pepper
splash of oil
Start with the by making the lentil flour. Place lentils into a high speed blender and blend until it has turned into a fine flour. You might need to stop the blender ever once in a while to move things around with a spoon (when it is turned off!). It should only take about a minute or so in a Vitamix, but maybe a few extra minutes if using a less powerful blender.
Once flour is achieved, dump into a jar with a lid. You probably won%u2019t be using it all right now.
Now grab the zucchini and onion and cut into chunks. Place the chunks into the blender and blend until smooth.
Dump puree into a bowl. Add about 1 cup of lentil flour and stir. IF the batter is really loss, add in another 1/4 cup or more to get the batter to a thick but spreadable consistency (kind of like hummus). Season with salt and pepper.
Grab a skillet and place on medium heat with a splash of oil. Once skillet is heated place spoonfuls of the batter in and spread around until between 1/2-1/4 inch thick. Cook fist side for 4-6 minutes or until a nice golden brown then flip and cook the other for a few minutes until browed. Repeat until batter is gone.
Place cooked pancakes on a plate, grab a fork and some savory type condiment (hummus, salsa, tahini, cashew cream) and eat.
I am freaking hot. We are currently in a heat wave right this very minute and I am not happy about it. This is my problem with summer, the heat. Or better yet, the heat with humidity. It turns me sour and I can%u2019t deal with anything, including myself. It is not a good look on me.
But a redeeming quality summer does have is all the fresh produce. The farm share is really starting to pick up and we are getting a good amount of fresh goody goods and that is something I can%u2019t not be happy about. But it is still to hot and when it%u2019s to hot, no one (I think) wants to cook. So don%u2019t cook, just compile. A big ass bowl of veggies, some lentil (or use beans if you want) , and creamy peanut sauce. Thrown together within minutes, hardy and satisfying without being heavy and hot, and tasted really freaking good. A meal on it%u2019s own or a fantastic side dish or snack dish or you know, anytime eating time food dish.
It is just a good dish to make and even better to eat. Heatwave or not.
Now to the cauliflower, kale, and lentil bowl with all the peanut sauce!
The stuff. Half a head of cauliflower, a few big kale leaves, half an onion, cooked lentils, peanut butter, apple cider vinegar, hot water, soy sauce, ginger, garlic powder, red pepper flakes, and black pepper.
Cut up cauliflower. Just go at it with a knife until it is a pile of small little pieces. Then dice up the onion into small pieces and cut up kale into small pieces as well.
Toss all of that into a bowl and top with the lentils.
Peanut sauce. Mix together the peanut butter, vinegar, soy, ginger, garlic, and red pepper flakes. Stir and add in enough hot water to make it creamy, smooth, and pourable.
Dump the peanut sauce into the bowl with everything else.
Toss until everything is evenly coated. And don%u2019t forget to add a good amount of black pepper.
And that is it. Now grab a bowl and a fork and eat. It is really really good.
-C
Serves 1-2 as a big salad or 3-4 as a side
1/2 head of cauliflower
1 1/2 cup cooked lentils
2-3 large kale leaves
1/2 a small onion
Peanut Sauce
1/4 heaping cup of peanut butter
2 tablespoons soy or liquid aminos
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon chili flakes
4-5 tablespoons hot water
black pepper
Start by chopping up cauliflower into little pieces. Some pieces will be like crumble and that is good. Also dice up onion into small pieces and chop kale into small pieces. Place it all into a bowl and top with the cooked lentils.
Make peanut sauce. Place peanut butter, soy ,vinegar, the ginger, garlic and red pepper flakes, and 4 tablespoons hot water into a jar or bowl and mix until incorporated. It should be smooth and thick, but pourable. If to thick, add in another tablespoon or two of hot water.
Once sauce is made, dump into bowl with the rest of the stuff and toss until everything is coated and combined. Top with lots of black pepper and then, well, eat. Or set aside until meal time. Then eat.
Is it just me or can you also stuff an entire pound of fresh spring greens into your mouth by the fist full and be nothing but happy about it?
Spring greens are on point right now. So tender and sweet and just, agh, I just love greens. I picked up our last winter farm share a few days ago (3 weeks til summer share begins.. will I survive?) and I got a huge bag of baby kale which made me really freaking happy because I love me some kale but baby kale, I loooooovee it. Yay for me!
Then we have rhubarb. I get so excited every year when my patch starts to peek out from under all the rotten leave. The stalks I used for the salad were the first ones that I harvested from my patch! So I know that some people might think ruhabrb in any other form other then in a pie seems strange, but stop, don%u2019t think that. Rhubarb is everything. You can use it and love it in all sorts of ways, sweet and savory, and in all sorts of things, like this salad.
Fresh greens tossed with tart and gingery warm rhubarb and onions, topped with a creamy almond dressing. There is not much more you can ask for in a spring time salad. Sure, I guess you can ask for a fork, but really, I ate more of it with my fingers because well, that%u2019s just how I roll.
Now to the rhubarb and kale salad.
The stuff. Fresh rhubarb, baby kale, half an onion, a chunk of fresh ginger, a couple cloves garlic, almond butter, some roasted almonds, soy, vinegar, water, oil, and black pepper.
Start by mincing garlic and ginger and choping onion up into smallish pieces.
Add the stuff to a hot skillet with a little oil. Once it starts to sizzle, add in a couple splashes of water and let cook until soft.
While that%u2019s cooking make the almond dressing. Mix the almond butter, soy, vinegar, and a little warm water together until smooth and creamy. Taste and add more soy or vinegar if you feel it necessary. More water too if it%u2019s too thick.
Grab rhubarb ad cut into 1/2 inch pieces.
Toss it into skillet with the other stuff. Add in another splash or so of water and keep on cooking.
Once rhubarb starts to soften, turn the heat off of the skillet. Grab kale and toss it around in the skillet to mix around with the good stuff.
Immediately dump it all into a big bowl and top with almond dressing. Toss it around to evenly coat. Oh and throw in some chopped almonds. And black pepper. Add lots (as much as you like) of black pepper.
Now it%u2019s fork(or fingers) to bowl to face.
What a salad. What. A Salad.
Get at it!
-C
makes an entree salad for one or a side salad for a few
2-3 stalks fresh rhubarb (about 2 cups chopped)
3 large handfuls (about 6 oz) baby kale (you can really use any greens)
1/2 a yellow or sweet onion
1tablespoon freshly grated ginger
2 cloves garlic
olive oil
black pepper
2 tablespoons almond butter
1 tablespoon red wine vinegar
1 tablespoons soy sauce
1-2 tablespoons warm water
smal handful of chopped toasted almonds
Start by mincing the ginger and garlic and chop onion into small pieces. Place it all into a skillet with a drizzle of olive oil and place on medium heat. Once it starts to sizzle, add in a tablespoon or so of water to help soften and cook. Should take about 5 minutes.
In the meantime make the almond dressing. Mix almond butter, soy, vinegar, and a tablespoon of warm water together in a small bowl until completely incorporated. Taste. Add a little more soy if not salty enough, a splash more vinegar if not acidic enough, or bit more water if to thick.
Now chop up rhubarb into about 1/2 inch pieces and toss into skillet along with the other stuff. Cook for a few more minutes until the rhubarb becomes slightly soft. If the plan seems to get dry, add in another few splashed of water. Once rhubarb starts to get tender, take skillet off heat. Add in the baby kale and toss around then immediately transfer to a big bowl or plate. Drizzle almond dressing all over, toss, then top with chopped toasted almonds and lots of black pepper.
Eat.
Pudding is comfort. Pudding is simple. Pudding is just that, nothing but pudding. And if you add some graham cracker crumble, well you got yourself a pudding parfait. And a pudding party of sorts, if you need one.
Now do you, like me, think about grade school when you see pudding? Or how about Billy Madison. Oh hell yeah, definitely watching Billy Madison, in grade school, with a snack pack. HA. Those were some days right there. And with all the littles being homeschooled these crazy days, I figured why not bring in a bit of the grade school feeling into the routine and make some pudding for an after lunch or after %u201cschool%u201d snack. For the routine purposes and also as a form of a bribe. Yes. You can bribe your children with pudding. Or your partner. The mr got his pudding too, just after he dealt with the recycling on the porch.
And plus. Oat milk. You got a stash? Yeah? Well use it in this pudding. It will make you glad you panicked bought 10 cartons and hid them under your mattress. Right next to all the canned beans of course.
Now to the pudding!
The stuff. Oat milk (use any milk you want or have), cocoa powder, brown sugar, corn starch, brewed coffee (optional), vanilla extract, graham crackers, coconut oil, and a little salt.
Start with a pot. Mix in the cocoa powder, brown sugar, and corn starch, and pinch of salt. Add in a little milk and coffee if using and mix around until its a thick paste and everything is incorporated.
Now add in the rest of the milk and place on medium heat on the stove. Heat up for about 3ish minutes and once it starts get hot and you see a bubble or two, start whiskingand don%u2019t stop. Whisk all around pot, all over the bottom, so no spot start to burn. Whisk whisk whisk, until it thickens to pudding consistency. Should take 3-5 minutes.
Once thick and pudding like turn heat off and add in the vanilla and chocolate chips. Whisk until completely melted and incorporated.
Silky and smooth. Hot pudding.
Pour the pudding into a jar or bowl and place into the fridge to set. 1- 2 hours.
In the meantime, graham cracker crumble. Smash up the crackers into a bowl, (big chunks are good) and add in the melted coconut oil and a tablespoon of brown sugar.
Mix around until evenly incorporated
Dump the crumbs onto a baking sheet and stick into the oven to toast up for about 10 minutes.
And now you assemble. Graham crumble on a vessel, topped with pudding, more crumble, and whatever whipped cream, yogurt, ice cream situation you might want to top it with.
Pudding. All for you to eat.
-C
make 4-6 serving
2 cups oat milk (can use any milk you have on hand)
1/3 packed cup brown sugar
2 tablespoon brewed coffee (optional but makes it a little more deep and chocolatey)
3 tablespoon cocoa powder
1/3 cup chocolate chips
2 tablespoons cornstarch
pinch of salt
1 teaspoon vanilla extract
For Graham Cracker Crumble
6 full sheets of package of graham crackers
2 tablespoon melted coconut oil or vegan butter
1 tablespoon brown sugar
In a medium size pot mix together the cocoa powder, brown sugar, corn starch, and a pinch of salt. Add in the coffee if using, and about 1/2 cup of milk. Mix until all the ingredients are evenly incorporated and the mixture is kind of pasty. Place pot on stove on medium heat and add in the rest of the milk . Let mixture heat up for a few minutes and once it starts to warm, start whisking. Whisk consistency until the mixture heats up and thickens to a pretty thick pudding consistency. Remove from heat, add in the chocolate chips and vanilla and keep whisking until the chocolate completely melts it.
Pour pudding into a jar or bowl and place into the fridge. 1-2 hours to cool and set.
In the meantime make the graham cracker crumble. Preheat oven to 350. Crush up crackers into a bowl (some big chunks are good) and mix in the brown sugar and melted coconut oil. Mix around until the crumbs are evenly moisten. Dump the crumble onto a baking sheet and place into oven for about 10 minutes or until the crumble is a nice deep golden brown. Remove from oven and let cool.
Once the pudding is set and the crumble is toasted, it is time to assemble. Scoop some crumble into a bowl or jar, add in some pudding, then top with more crumble. If you want, top with a dollop of something creamy like whipped cream, yogurt, or even ice cream.
Eat.
IF there is pudding and crumble left over, store the pudding I the fridge (will last a few days) and the crumble separately at room temperature in a airtight container.
It was a toss up this week. Share this recipe or share home remedies for%u00a0flatulence!!!! Mah haha! (But honestly, should I share some home remedies for bloating and the toots?)
Ok, so we all know what is going on in the world at the moment and jeezm fuck. I%u2019ll leave it at that.
Word on the streets (or in the news) is that everyone and their mom went out the past few weeks and stock piled a shit ton of food, especially beans. And you know what, that%u2019s cool because beans are amazing and sometimes the silver lining behind bad shit is that you discover something magical. Like beans.
But there is also the issue of all the food people stocked up on in a slight frenzy and might not have had exact intentions for it. Maybe some greens? Did you buy greens? Are they, right now, sitting in your fridge, maybe a little sad, getting neglected because you have been binge eating up the rest of the girl scout cookies like what?
Well maybe this is a good time to use those greens before they go completely bad and you end up tossing them.%u00a0Even though shit is mad crazy right now, we need to get perspective, especially on food. Waste is preventable. You don%u2019t need to be that person. If you bought it, you for sure better be eating it.
But let me be clear. This is not just a recipe to use up greens and beans because you have to. No no no. These beans and greens are so freaking delicious. It is spring after all and greens are so bountiful and amazing right now. All I want to do is stuff handfuls of the tender green things into my mouth. After months of roots on top of roots, I could gladly eat nothing but greens for the next month. (Until all the other spring veggies start growing!)
This dish is quick and easy and tasty as AF. You can use any type of bean that you have, pretty much any greens you have, and any bread you have. As for the tahini sauce that gets drizzled on top, if you don%u2019t have tahini, you can make it with another nut butter or just use some other dressing situation. It really is that simple and adaptable. And delicious and nutritious. All the boxes are checked!%u2714%ufe0f
Now to the beans and greens on toast!
The stuff. Beans, greens. bread, tahini, an onion, a lemon, a little garlic powder, salt and pepper, and olive oil.
Onions into a skillet with a touch of oil. Cook until soft.
Once onions are soft, toss in the beans! Keep on heat and cook for a few minutes.
And lastly the greens. Right on in, just mix then around and let them wilt down to your preferable wiltedness.
Tahini sauce. All you do is mix the thin with lemon, garlic, a little pinch of salt and pepper, and water until it is creamy.
Lastly, toast the bread. I used a skillet but use the toaster or oven. Whatever you want to do.
And that is it. Toast on plate, pile on the beans and greens and get that tahini sauce drizzled also over!
Now eat. And revel in the greatness of all the good that is now in your mouth!
Stay safe and healthy and aware!
-C
Serves 1
2 cups cooked or canned beans (I used navy but any bean will work)
2-3 large handfuls of greens (I used a mixture of spinach, kale, and chard, but again, any green will do, even romaine or spring mix)
1 small onion
2 pieces of bread
a lemon (you can sub a tablespoon vinegar if you don%u2019t have a lemon)
a tablespoon or so water
a clove of garlic minced or a pinch of garlic powder
olive oil
salt and pepper
First dice up the onion and toss into a medium sized skillet with a drizzle of olive oil and a pinch of salt. Place on medium heat and cook until soft which should take about 5-6 minutes. Once cooked, add in the beans and stir around.
Let those hang out for a few minutes and start the toast. I think you can figure out how to make toast so I will let you do that. Also make the tahini sauce. Mix the tahini, the juice of the lemon, garlic, and a pinch of salt and pepper together until completely incorporated. Drizzle in enough water to thin it out to a drizzle-able consistency.
After beans and onions have had the past few minutes to warm and cook, toss in all the greens and a splash of water. Cook for another minutes to 2 or until greens have wilted.
Grab a plate, place toast on plate, pile the beans and greens on toast then drizzle all the tahini sauce on top. Season with salt and pepper if needed.
Smile and then eat.
We have officially kicked off our summer camping adventures. And with camping comes all the greatness of all the things, including camping food.
Recently a friend asked me what it is that we do for camp food. So I told her. Camp food is basically aways the same and consists of a big pot of spiced warm lentils or split peas (both cook really fast and have lots of protein), a shredded summer squash in the summer, or pumpkin in the colder months, maybe fresh tomatoes or a bunch of kale to chop and mix in, and a side of cut up carrots, cucumbers, green beens or whatever else I have.. Then I’ll bring a hunk of bread for the mr to eat and me, usually a small head of cabbage to squirt mustard on and crunch into. (Always have the mustard on hand.) And I bring apples to snack on too, but that usually it. (Sometime I%u2019ll back a desert for the mr. If I am feeling nice.)
She was a little taken aback. Said when she (and basically everyone in the world, which I disagreed with) goes camping it is bags of chips, cookies, meat, and everything and anything that she (they) wanted. Basically that camp food was junk food and that she though we were weirdos. But cool weirdos so you know.
So our camp food%u2026 not like many others. But honestly it is everything that I want to eat and I love it so whatever whatever. As for the mr, he is happy with the food and when he is not, he brings along something else, but that rarely happens because my lentils be so good. HA!
But she got me thinking that I should have a few more snack options beside cut up carrots and apples. So that is why I made crackers. These chickpea chili lime, freaking amazing crackers. Because crackers are a very appropriate snack food, and these crackers in particular are even greater because they are made with the goodness of chickpea flour which is packed full of protein and is well received after a day of hiking or other fun outdoor camping activities. And how can you go wrong with chili lime? Well i%u2019ll tell you, you really can%u2019t
So the plan was to make a batch, eat a few, save the rest for this camping weekend. But guess what? I have to make another batch. They didn%u2019t make it. We ate them all. (not sorry) At least I know we will be liking our new camping snack addition well and right.
So if you like crackers, camping or elsewhere, you should really gives these a go. They will not disappoint.
Now to the crackers!
The stuff. Chickpea flour, chili powder, a lime, a little baking powder, olive oil, salt and pepper, and water.
Combine the flour, zest of the lime, half the chili powder and half the salt, and the baking powder and some pepper in a bowl. Mix until completely combined then add in the oil, water and the juice of the lime.
Mix until dough forms. It might feel a little sticky, if that is the case, just mix other tablespoon of chickpea flour.
Knead dough on a well chickpea floured surface for a good minute until the dough is a even consistency then let it sit for a few minutes to rest. Once rested, cut dough into 2-3 pieces because working smaller is easier.
Roll out your first piece of dough about 1/8 inch thick. (Again, make sure to really flour your work surface and rolling pin.) Mix salt and chili powder together and sprinkle on top. Cut out your crackers (squares are nice but triangles would be nice too) then poke each cracker with a fork.
Crackers on a baking sheet before baking and after baking looking all crackery and delicious. And yeah, they shrink a bit.
And lastly, cool the crackers on a cooling rack. They will crisp up a even more. Then it%u2019s all you.
Ready to eat whenever you make the move. You can pack them away for later or place these delicious crackers in a very pretty bowl and eat them away. Or both.
A cracker win!
-C
make 75 crackers
1 1/2 cups chick pea flour plus about 1/3 more for dusting and rolling
1/2 teaspoon baking powder
1 tablespoon olive oil
1/3 cup room temp water
1 teaspoon chili powder split in half
1 lime
1 teaspoon salt split in half
1/2 teaspoon fresh crackers pepper
Preheat oven to 350.
In a bowl combine the chick pea flour, baking soda, pepper, 1/2 teaspoon chili powder, and half a 1/2 teaspoon salt. Mix until evenly incorporated. Add in oil, the juice of the lime, and and water and mix until a dough forms. Dump dough onto counter and knead until completely uniform in texture. Add more flour if the dough is really sticky. Set dough aside for a few minutes to rest.
To make the crackers, really dust the counter with chickpea flour. Cut the dough into 2-3 pieces and roll1 piece out at a time to about an1/8 inch thin. Again, really flour the surface and rolling pin or else the dough will stick Once rolled, combine the remaining chili powder and salt and sprinkle the top with it. And then cut the crackers. Take a knife of bench scrapper or pizza cattier and cut the dough into inch long strips vertically, then diagonally. Poke each cracker with a fork then gently place them onto a baking sheet. Repeat with remaining dough.
Bake crackers for 15-20 minutes or until a nice deep golden brown. Remove from oven and let cool on a wire rack.
And then eat.
Store uneaten crackers in an airtight container for about a week.
Peaches are here. YAY!!! Peaches are for sure one of those fleeting fruits, one that once in season, you need to eat as many fresh as you can because once they are out of season, they are not good. Not good at all. And me being me, I see peaches, I buy a shit load, and now I have a fridge drawer full. Not complaining in the slightest, but peaches cannot sit around all summer waiting to be eaten. So if you are going to buy a shit load, know what you are going to do with them all.
My peaches, well they haven%u2019t had to wait long. I have been eating at least a peach a day and%u2026 I made these bars with a few. Sharing my peaches, thats what I do. HA.
These almond peach shortbread bars. Fantastic A+ on all fronts. Easy to make, not a whole heck of a lot of ingredients, make the house smell amazing, and really kick off the peach, summer vibe thing that goes on around here.
‘%u201cMillions of peaches, peaches for me. Millions of Peaches, peaches for free%u201d %ud83c%udfb6 (Peaches by The Presidents of the United States of America. If you have%u2019t head the song, look it up. I don%u2019t think I can even look at a peach without hearing the song in my head.)
Now to the peach almond shortbread bars!
The stuff. Peaches, almonds, vegan butter, brown sugar, flour, cinnamon, salt, and baking powder.
Easy peasy. Almonds go in to food processor first. Blend and pulse for a minute or two until they turn into a medium fine almond meal. (Don%u2019t over blend or you will end up with almond butter.) When almonds are ground, add in the flour, baking powder, salt, cinnamon, and sugar. Pulse until combined. Then add in the butter in chunks and pulse until dough just starts to come together.
Half the dough goes into a 9×9 baking pan. Smooshed evenly all over the bottom poke it with a fork. Then it just needs to go into the oven to bake. 15-18 minutes or so, just until it starts to brown a bit.
Peaches need to be cut so cut them up. !/2 inch thick slices, after the pits be removed of course.
Blinded baked bottom. Looks good yeah? Let it cool for a few minutes and then it gets peaches. Three rows, all over lapping and nestled together.
The top gets the remaining half of dough and is now it%u2019s ready for the oven. Another 40-ish minutes or so to really seal the deal.
Taken from the oven when golden brown, cooled, cut up, and placed on a pretty plate because pretty is nice.
I am pretty sure you figured out what to do next%u2026. EAT IT!
-C
makes a 9×9 pan which can be cut Into the sizes of your choice
1 cup vegan butter
1 cup packed brown sugar
2 cup cup all purpose flour
1 cups raw almonds
1 teaspoon baking powder
1 teaspoon salt
3 large firm peaches
1 heaping teaspoon cinnamon
Preheat oven 350
Place almonds into a food processor and pulse and blend until a fine meal has formed. It should take only a minute or two and stop half way and scrape the edges and sides do the almonds don%u2019t start to form a paste. Add in the flour, salt, baking powder, cinnamon,and sugar and pulse until combined. Add in the vegan butter in a few chunks and pulse until the mixture turns into a crumbly dough. Stop pulsing and dump mixture into big bowl.
Take half of the mixture and place into a 9×9 baking pan. Evenly distribute and press the dough into the bottom. Take a fork and poke the dough all over then place the pan in the oven. Bake for 15-17 minutes or until the dough just starts to lighly brown. Remove from oven.
While the bottom crust is cooling off for a few minutes, slice peaches into 1/2 inch slices. Obviously make sure to remove pit.
Now take your half baked crust and layer peaches evenly on top. It is easies to start at the top, make three rows across and then layer the peaches down (like in the picture above). Once peaches are layered, grab the remaining half of dough and evenly distribute on top. Place back into oven and bake for another 40-45 minutes or until the crumble on top is a nice deep golden brown.
Remove from oven, let coo completely (or as completely as you can) cut into pieces, and then you eat it.
Left over pieces should be placed in an airtight container in the fridge for up to 5 days. They freeze well individually wrapped too.
blind back for about 15 minutes of until the crust is starting to brown around the edges
bake for another 30 minutes
Fritters are no joke. You can just about turn anything into a fritter and almost all of the time it will taste pretty good. Parsnips are no exception. Tasting the way parsnips do, straight up without any extra spices, these fritters will hit the spot if you are on the lookout for a fritter for your fritter seeking self.
And what if you are not sure you like parsnips or fritters for that matter. Stop right here. You probably do and just don%u2019t know it yet. I guess the only way you will really know is to make a batch. Then you can tell me all about how you love parsnips and will now be making fritters for every meal every day for the next week.
To the frittering.
The stuff. Parsnips (I only needed one because mine are humongous) a carrot, an onion,. some garlic powder. a little oat flour, a flax egg, and some olive oil. Also if you want to serve with avocado mash (which tastes great together), well grab one and a lemon too.
Start being shredding the parsnip, carrot, and half the onion into a big bow. Chop up the other half of onion into small bits. I do this because grating onion only turns the onion into a juice and I like the little bits if onion in my fritter.
Shredded and mixed. And pretty too.
Add in the garlic powder, a little salt and pepper, the flax egg, and the oat flour.
Mixed and ready for the cooking.
A medium hot frying pan with a little olive oil is what you need. Make medium sized flattish patties and cook until nice and golden brown.
Flip and cook the other side just the same.
Fritters are done and could be eaten now too, but I like to stick them on a baking sheet and into the oven for 10 minutes or so to really crisp them up.
If you want to serve with avocado, just mash half of one up with a pinch of salt and juice of lemon.
And that is that. Out of the oven, onto a plate, and into the mouth.
Enjoy
-C
makes about 9 fritters
1-3 parsnips, depending on size (about 2 1/2 cups shredded)
1 carrot
a medium sized onion
1/3 cup oat flour
1 flax egg (3 tablespoons warm water and 1 tablespoon ground flax seed)
1 teaspoon graduated or powdered garlic
salt and pepper
oil (any kind you like)
An avocado and a lemon (optional)
Preheat oven to 400
Shred the parsnips, carrot and half the onion into a large bowl. Mince the second half of onion and mix into the shredded. Add a pinch of salt and pepper, the flax egg, and the oat flour and mix until evenly incorporated. Grab a flying pan, add a little olive oil, and place on medium high heat. Once pan is hot, scoop about 1/4 cup of the mixture into pan, trying o keep it compacted. Let it cook for a few minutes then with a spatulaf gently tamp it down. Flip and let the other side cook until golden brown. Once they are cooked, they can be eaten, but I like to place them into the oven for about 10 minutes to cook and crisp up a little more.
Once done, serve anyway you like, but mashed up avocado with lemon is fantastic. Tahini would also rock.
Eat and if you by chance have any left over (but you wont) they can be placed in fridge and reheated later (or eaten cold)
You know when you eat something that you haven%u2019t had or haven%u2019t had in a long time and it%u2019s all you want to eat?
I am having a moment with apples and onions. Roasted and raw, it%u2019s on my mind every time I am making food. Weird? I don%u2019t know, but it%u2019s sweet and savory and all fall like and comforting. It%u2019s a good moment.
So now I am passing on my moment in the form of cornbread. Why cornbread? Well I think cornbread is a fine fine vessel for things that could be perceived sweet of savory. This cornbread is in fact not sweet, but not not sweet. It is a little both and suits the the apple and onion moment quite well.
People ate it, at first somewhat suspect that it was not going to be good, but after a bite or two they too appreciated the apple onion combination. And the cornbread. Even got a lady that doesn’t even like cornbread to like this so that is something right?
Embrace the moments.. To the cornbread!
The stuff. A couple apples, an onion, cornmeal, flour, salt, and baking soda. Also soy milk, oil, apple cider vinegar, maple syrup, pepper, Sansa little earth balance.
Start by thinly slicing the onions. Toss them into a oven safe skillet with about a tablespoon of earth balance and place on a medium heat.
Once the onions are cooking, thinly slice the apples too.
Toss the apples in with the onions and stir around wait a few minutes and stir around some more until the stuff all looks like%u2026
This. The apples ans onions are super tender sans soft and amazing and do not eat them all, but maybe have bite or two.
Scoop the mixture out of the skillet ans melt another tablespoon of earth balance into the skillet, trying to evenly coat the bottom.
Now to the cornbread. Mix together all of the dry ingredients.
Then add in all the wet and gently mix until completely incorporated.
Pour the batter into the greased skillet
Top with the apple union mixture then pop into the oven for about 40-45 minutes to bake.
Golden crisp and amazing smelling. Check for donees with a tester stuck in the middle and when its done, its done.
Now the hard part. Let it cool. You can go right at it, but it will crumble and fall apart. This bread really needs a little time to chill.
Then it%u2019s time. Eat what you need. Careful, it might be all of it.
-C
Dinner for when you have maybe too many (although I never think I have too many… just sometime I end up with a lot at once and that it can get a little chaotic)%u00a0 squash and tomatoes,%u00a0which may be bound to happen this time of year.
Nothing fancy, and is quick and easy,%u00a0filling, and full of all those summertime things that need to be eaten before they are gone and we are back to eating beets and potatoes for months at a time.%u00a0
Savor all of the good stuff the summer is giving us.%u00a0
The stuff. A couple of squashed ( I used a crookneck and a patty pan), cherry tomatoes, an onion, some spaghetti, salt and pepper, and olive oil.%u00a0
Preheat the oven and chop up your squash and onion. Not tiny pieces, but not really bug chinches either.
Toss all that chopped stuff into a skillet along with the cherry tomatoes. Drizzle it all with olive oil, sprinkle with salt and pepper, then stick it into the hot oven.%u00a0
While the stuff is roasting, cook up the pasta, but cook it a little al dente, it will cook a bit more once mixed with the veggies.
Roasted and ready for noodles.
Add the cooked spaghetti to the skillet, along along with about 1/2 of cup of the pasta water (it helps bind the flavors all together). Toss it all around and %u00a0then let it chill in the hot skillet for a minute or two then taste it. So good right? And if you need to, season with more salt and pepper, and drizzle with more oil if needed.%u00a0
That is all you need to do, besides you know, sticking it into a bowl, getting all the good big chunks, and eating it.
-C
Preheat the oven to 425.
Chop up squashes into inch-ish sized chunks then chop the onion into medium sized slices and toss into a large oven safe skillet. Add in the tomatoes and drizzle the whole lot with olive oil and sprinkle with salt and pepper and toss around to make sure everything is evenly coasted. Place in oven and roast for 30-40 minutes or until the squash and tomatoes are nice and soft and ready to eat.%u00a0
While the stuff is roasting, boil the pasta per the instructions on the box, but cook it a little al dente (still with a bite to it). Drain the pasta when done, reserving a cup full of the starchy pasta water.
When the pasta is done and the veggies are roasted, dump the pasta into the skillet along with 1/2 a cup of the starchy pasta water. Mix around and let sit for a minute or two. Sprinkle with more salt and pepper and drizzle a tiny more olive oil on top (optional).%u00a0
Serve and eat.%u00a0
Basil goes extremely well with this dish, if you just so happen to have some.
I sometime struggle with certain veggies, not like in a eating way (I have no snuggle eating any veggie)%u00a0but in a making something with that certain veggie kind of way,%u00a0like I don’t make anything out of them, I just eat them raw as they are. (That was terribly long winded and does it even make sense?)%u00a0I don’t find this to be a problem most of the time, but sometime I think I need to be less lazy about eating and maybe prepare a dish for a meal rather then just eating raw beans out of the garden for lunch…..I mean, I am not going to stop doing that but I am going to start being a little more creative and planning meals with a little more substance. Adding nuts is more substance right?
These beans were freaking fantastic. %u00a0Blistered and charred, and not soggy and soft. They were perfect.%u00a0(I like my veggies either raw or burnt)%u00a0I made them late morning and was going to save them for dinner but the mr, Barb, and I ate them all just on snacking on them. %u00a0Just a really good, A+%u00a0veggies situation here. Highly recommended, hot or cold. Almost beats a bean lunch in the garden. Almost.%u00a0
The stuff. Green beans, almonds, garlic, ginger, soy, and a little oil.%u00a0
Quick fast, rough chop the almonds and give them a toast in a dry skillet (you can skip this part if you have already toasted almonds)%u00a0
And here would be the time to trim the beans if you are a person that does that. I am however, not a bean trimmer. But you must wash them, so give them a good rinse , and keep them a little wet. The moisture will help them cook.%u00a0
Just washed beans go into a medium high hot skillet (add in a tablespoon of oil) and get a nice little cover to start the cooking process. %u00a0Leave them alone for a few minutes, then remove lid and toss them around. Do that ever few minutes.%u00a0
While the beans start cooking, mince the garlic and the ginger and add to the soy sauce.
Smells so good!
Beans have cooked for about 10 minutes here and are all nice and blistered and just about done so now add in the ginger garlic soy mixture and toss around. Keep cooking for a minute or two.
And now don’t forget those almonds, mix those in too. Then it’s into a bowl they go.%u00a0
Green beans so good. Can’t go wrong with these.
Have a marvelous weekend, maybe go pick some green beans!
-C
Rough chop almonds into small pieces and place in a dry skillet (meaning no oil). Turn heat on to medium high heat to toast for about 5 minutes or until you can start to smell the almonds and they are slightly browning. (you can skip the tasting %u00a0part if your almonds are already toasted, jus chop them into small pieces)
Dump the almonds into bowl and set aside. Keep skillet on heat and add in the oil. Rinse beans off, keeping them damp,%u00a0and very carefully, dump the damp beans into the hot skillet. Place a lid on beans and let cook about 4-5 minutes. In the meantime, mince garlic and ginger and combine with the soy sauce. After a few minutes, remove the lid from beans and toss the bean around. Keep doing this for another 8-10 minutes or until the beans are cooked though and blistered in places. Once the beans are cooked,%u00a0%u00a0dump the garlic ginger soy mixture into pan. Toss around and leave in pan for another minutes then stir the toasted almonds in. Transfer the whole bit of it into a big bowl or plate.%u00a0
Eat right away or.. They taste freaking fanatic cold too.%u00a0
Easy quick dinners are no joke because sometimes life happens and then you are hungry, then hangry, %u00a0then maybe yelling and or tears start and nothing is ever going to be good again. And then you eat and everything is A OK, but that time between tears and food can be long, especially when you just can’t think so one should have a least a good 2 or 3 good dinners up there sleeve (besides pasta) that can be made quick and easily to avoid the fallout of food deprivation.%u00a0This bowl of goodness here is one of those. And sure some people might not always have a sweet potato,%u00a0tahini, or chickpeas is the house %u00a0(I ALWAYS have a sweet potato or some type of winter squash and tahini and chickpeas…%u00a0they are staples here)%u00a0but with a tiny it of foresight, you can make these things happen too. And then you will make it and realize that you must have these ingredients on hand at all times because yeah, a good go to meal that will prevent the tears.
Admittedly I have made this for the mr but he is not that into it. Says he is not a huge fan of sweet potatoes. (what the fuck is wrong with him?) But me, I eat is and I eat it all.. The sweet potato/chickpea/tahini combination is classic fantastic. This hash is sweet potato sweet, a little chickpea crunchy, salty, savory,%u00a0and creamy citrusy. %u00a0It’s all sorts of goodness. I tossed this hash on a big bed of kale (any sturdy green would be good) and only good things happen in my mouth. So the mr.%u00a0might not like it but I am starting to realize (after 15 years) that my taste is far superior to his. Haha. (but really) %u00a0Quick and easy (and healthy) and good. %u00a0Make it once and it will turn into on of your go to dinners, unless you don’t like sweet potatoes. In that case there is pasta.%u00a0
The stuff. Chick peas (I had just made a batch but if you don’t have any made already, grab a can) a sweet potato, an onion, a lemon, some tahini, and garlic Also some cumin and chili powder, olive oil, and salt and pepper.%u00a0
Preheat your oven and chop up the onion and sweet potato into mouth sized pieces.%u00a0
Toss the chopped stuff onto a baking sheet with the chickpeas.
Drizzle the whole shebang with olive oil and toss with cumin, chili powder, and salt and pepper. %u00a0
Into the oven it goes.
Half hour later it is all roasted and ready.
Oh quick, make this before the stuff is out of the oven. Tahini, minced garlic, a dash of salt, a bit of the liquid from the chickpeas and the juice of a lemon. Just stick it all in a cup or bowl and mix it around. Then it’s done.
Scoop the hash into a bowl (I like a large pile of greens underneath) and cover with the tahini sauce.%u00a0
Eat is all to your face.
-C
dinner for one, a side for two.%u00a0Very easily doubled or tripled.%u00a0
Preheat oven to 425
Chop sweet potato and onion into mouth sized cubes and place on a baking sheet. Add the drained chickpeas and drizzle with olive oil and toss around. Sprinkle on the cumin, chili powder,%u00a0salt and pepper, and toss that around again. When the oven is preheated, slide the baking sheet on in.%u00a0
While the stuff is baking, mince the garlic and place it in a bowl with the tahini, the juice of a lemon, and a pinch or two of salt to taste. Add in 1/4 cup of aquafaba and mix it all around.%u00a0If to thick for your liking, add a little more of the aqaufaba until its a good consistency.%u00a0
Check the stuff in the oven after 20 minutes and give it a toss.%u00a0%u00a0Keep baking for another 5-10 minutes or until the sweet potato is cooked and starting to brown. Remove from oven and dump into a bowl (maybe on a bed of greens or rice) and drizzle all over with the tahini sauce.
Eat