Hominy Tortillas

Like nori rolls, tortillas are surprisingly easy to make.  Take the time; spend it with your family preparing this simple food.  I hope y’all have fun with this one! Ingredients 1 32oz. can hominySalt to taste Method Strain hominy and pour kernels into food processorUse food processor to grind hominy into dough consistencyIt should easily… Continue reading Hominy Tortillas

Chocolate Banana Oat Cookies

Sometimes, you just need some chocolate.  Also, these cookies can be a portable breakfast because it’s basically bananas and oats.  In summary, you’re welcome.  Ingredients 2 cups rolled oats2 ripe bananas, mashed2 Tbsp. flax seeds, ground2 Tbsp. cacao powder½ cup raisins (optional)½ cup chopped nuts (optional)¼ cup cacao nibs (optional)Dash of cinnamon Method Preheat the… Continue reading Chocolate Banana Oat Cookies

Cannellini Bean Balls

Cannellini beans are a white bean developed first in Argentina, but it is popular in central and southern Italy, hence the Italian name.  They are most similar to the kidney bean, and they are popularly used in minestrone soup.  I felt they needed nothing but fresh herbs and a bit of salt to bring out… Continue reading Cannellini Bean Balls

Blueberry Cinnamon Smoothie Bowl

This recipe is the product of the modern world, for it would never had existed prior to the Columbian Exchange (and the invention of freezers for that matter).  Old World spice, cinnamon, was first known in Egypt around 2000 BCE and was also grown in India, Bangladesh, Sri Lanka, and Myanmar.  New World food, cacao,… Continue reading Blueberry Cinnamon Smoothie Bowl

Tahini Salad Dressing

I am genuinely surprised that after all this time, I have never posted this ridiculously simple recipe.  Perhaps it was so simple that I never bothered.  Anyway, I’ve been using this recipe a lot lately, and it will be incorporated in many other recipes to come (stay tuned!).  Tahini is most common in the Eastern… Continue reading Tahini Salad Dressing

Misir Wat Nuggets with Sunflower Seed Dipping Sauce

This is by far the best nugget recipe I have had yet.  The lentils mixed with the farro make the texture chewy and sticky, so they don’t crumble when bit into.  They are fantastic, especially with the dipping sauce.  I would say this leftover recipe is better than my original Misir Wat.  Don’t take my… Continue reading Misir Wat Nuggets with Sunflower Seed Dipping Sauce