Los Thunderlads
Baba Ganoush
eggplant
garlic
tahini
lemon/lime juice
cumin powder
sea salt
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Pierce eggplant and roast for 45 minutes. Let cool slightly, cut open, and scoop pulp into a blender. Whir with remaining ingredients. Eat while watching MXC or whatever.
Strawberry Blondes
1 can cooked garbanzo beans, drained
1/2 cup brown sugar
1/2 cup 100% fruit strawberry topping
1/4 cup unsweetened peanut butter
2 teaspoons vanilla extract
1/4 cup plus 2 tablespoons flax meal
2 tablespoons brown rice flour
1/2 teaspoon baking powder
vegetable oil
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Heat oven to 350. Lightly coat a baking pan with oil. Blend rest of ingredients in a food processor until smooth. Pour batter into prepared pan. Bake approximately 25 minutes. Cool completely and slice.
Crunchy Green Beans with Ginger and Garlic
1 pound produce green beans, trimmed
2 tablespoons toasted sesame oil, divided
1 tablespoon finely minced ginger
1 tablespoon finely minced garlic
1/8 cup soy-type sauce
1/8 cup water
toasted sesame seeds
crushed red pepper flakes
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Combine 1 tablespoon oil plus the ginger and garlic in small bowl and set aside.
Heat the other tablespoon of oil in a skillet over medium-low until just smoking. Add beans and cook, stirring occasionally, until spotty, about 7 minutes.
Add soy-type sauce, water, and oil mixture and cook, covered, about 2 minutes. Remove cover, increase heat to medium-high, and cook, stirring constantly, until almost all of the water evaporates. Remove from heat.
Sprinkle with seeds and flakes. Serve immediately.
Winter Warmer
1 1/2 cups soy, oat, or hemp milk (unflavored/unsweetened)
2 tablespoons 100% cocoa powder
2 tablespoon brown sugar
Kahlúa
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Pour milk into a wide-bottomed pan and set to medium heat. Add cocoa and sugar, and stir thoroughly and frequently with a whisk until steaming. Turn off heat and immediately pour into a mug. Top with Kahlúa heated from the still-hot pan.
Baked Apples
tart apples
vegan butter substitute (such as Earth Balance Natural Spread)
brown sugar
chopped nuts
cinnamon
nutmeg
allspice
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Carve an inverted cone into each apple, then twist a spoon into the apples to core them without going through the bottoms. Mix remaining ingredients and pack the mixture into the apples util nearly full. Bake at 350 for 20 - 30 minutes.
Flat Bread
whole wheat flour
water
scant amount of sea salt/seaweed blend
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Mix ingredients until a ball with the consistency of Play-Doh is formed. Sprinkle a large, flat work area with more flour. Roll or press pieces of the dough, one at a time, to 1/8 inch thinness, flipping pieces and adding more four as necessary. Heat dry skillet to medium, or heat oven to roast. Dry-fry pieces the the skillet, one at a time, or roast pieces in the oven for a couple minutes until they puff or turn golden brown. Serve with agave syrup or whatever.
Winter Miso
miso paste or powder
bok choy, thinly sliced, room temperature
mushrooms, thinly sliced, room temperature
tofu, thinly sliced, room temperature
water
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Place all ingredients except water in a large bowl. Boil water and immediately pour over ingredients. Stir thoroughly.
Potomoni
1 canful of cubed potatoes
1 can of diced tomatoes
1 diced onion
water
olive oil
salt
crushed, mixed peppercorns
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Simmer salted potatoes until soft. In the meantime, salt and sauté onions in olive oil until golden. Heat tomatoes, including the juice, over medium-low. Drain potatoes and mix all, including pepper.
Beet Soup
1 can of cut beets
1/4 purple onion
2 cloves garlic
1 medium-sized starchy potato
olive oil
crushed black peppercorns
water
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Chop onion and sauté in oil until soft. Mince garlic, add to pan, stir, and remove from heat. Cube potato and simmer in water in a pot until soft. Add beets, including the juice, to the pot. Scrape onions, garlic, and oil into the pot, stir, and simmer 20 minutes. Mash. Add pepper and stir.
Easy Pickled Veggies
veggies (such as cucumbers, peppers, and carrots)
sea salt
1 cup of apple cider vinegar
1 cup of rice wine
2 pinches stevia powder
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Thinly slice veggies, salt both sides of slices, and let sit for 1 hour in a single layer. In the meantime, combine rest of ingredients and simmer briefly. Dry slices with a towel, pour simmered liquid into a jar, add veggies, and refridgerate overnight.
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