Chickpea Nuggets

Sometimes I want some chicken nuggets but can’t be bothered to get them at the store.  Instead, I make this overly-complicated recipe as a replacement and congratulate myself for being lazy and staying home.  I hope y’all enjoy. Ingredients 2 cups chickpeas, cooked¼ onion, roughly chopped3-5 cloves garlic, minced½ red bell pepper, chopped1 tsp. cumin,… Continue reading Chickpea Nuggets

Cold Brew Coffee

It’s been a hot summer.  As someone who enjoys drinking warm beverages, even I did not want to drink hot coffee in the morning.  With a little bit of planning ahead, you too can have cold coffee in the morning with virtually no effort.  I’ll tell you how. Ingredients ½ cup coffee, ground3 ½ cups… Continue reading Cold Brew Coffee

Mandarin Citrus Hummus

I did not always enjoy hummus.  With parents from the Midwest, it was not a staple growing up.  However, as I have explored the origins of the dish and experimented with making my own, I realize it is one of the best foods to keep in my kitchen.  The jury is out on the exact… Continue reading Mandarin Citrus Hummus

PB&J Cookies

If you enjoy reminiscing about simpler times, but you’re fancy now and don’t eat carbs, I completely understand.  This one is for you. Ingredients ½ cup rolled oats2 cups dates, chopped½ cup peanut butterPinch of saltAny jam or preserves of your choice Method Add oats into a food processor with the S bladePulse until oats… Continue reading PB&J Cookies

Chocolate Walnut Cookies

Sometimes, you just want some chocolate.  I got you. Ingredients 2 cups dates, chopped½ cup walnuts, whole3 Tbsp. cacao powder2-3 Tbsp. cacao nibs (optional)Pinch of cinnamon (optional) Method Add all ingredients into a food processor with the S bladeProcess until mixture is homogeneousRoll balls and refrigerate for approximately a half hourServe with coffee, milk, tea,… Continue reading Chocolate Walnut Cookies

Millet Bread

This recipe was inspired by my research in West African cuisine, in which I found a recipe for bread involving wheat, millet, and/or corn.  This recipe pairs well with my West African Peanut Curry recipe, found here.  My bread turned out a bit plumper than I expected, so do not be afraid of rolling out… Continue reading Millet Bread

Raita Sauce

I have used this sauce with about 90% of the dishes I make.  Therefore, I think it deserves its own post.  It’s a great flavor balance for savory, spicy dishes.  Ingredients 1 cup plain yogurt (I prefer Kite Hill brand)1 lemon, squeezed1 tsp. coriander¼ cucumber, chopped (optional)Cilantro and mint for garnish Method Add all ingredients… Continue reading Raita Sauce

West African Peanut Curry

I have never been to West Africa, and until recently, the wonder of harissa paste was unknown to me.  This spice blend is incredible.  I use it as a dipping sauce for bread, and I use it liberally in this recipe.  Especially in the winter, this is the perfect stew to warm you up after… Continue reading West African Peanut Curry

Chickpea Nori Wraps

If you need a lunch box option for work or school, this is a good one.  If your kids are super healthy and like green stuff, you can make it for them too! Note: this recipe uses an Instant Pot pressure cooker.  If one is not available for your use, the recipe can be created… Continue reading Chickpea Nori Wraps