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
So on my recent trip to California, I had a plate of vegan nachos that was fantastic! Unable to let that experience go, I recreated a version of it in my own kitchen. I hope you enjoy this one! I have made several batches already, and it keeps getting better! Let me know what you… Continue reading Nachos!
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
Another leftover recipe. After a couple days of reheating, I want to make something new. This would be the result. Since they’re nuggets, they can keep in the freezer, so the life span of your food has been lengthened! Let me know how you like this one. Ingredients 4 cups leftover black-eyed pea chili, found… Continue reading Black-Eyed Pea Nuggets
This recipe is so simple, but it is unbelievably delicious. I think it’s the vinegar. It takes it to the next level. This recipe is perfect on tostadas, which you can find here, or in tacos (which is basically the same thing but with a floppy tortilla). Let me know how you like it! … Continue reading Sweet Potato Mash