Peas are my new favourite obsession.
This week my body has clearly been trying to tell me something; I went to the green grocer and bought ALL THE GREEN THINGS.
kale
spinach
parsley
cilantro
snap peas
cress
green onions
spring mix
sprouts
cucumber
zucchini
...should have bought avocados. DAMNIT. ( should also add this all this came in for less that $20, thanks local green grocer!)
anyway. I literally had to pull myself away from the green things aisle.
So I've been having a great time with Interesting Salads.
Interesting Salads are not for the salad wussies. This is not your two-sad-pieces-of-tomato-in-a-flaccid-den-of-iceburg-lettuce salads. These are salads with hutzpah. Personality. Great conversational skills. It takes someone who likes them some flavour punch to eat a salad like the one I just finished for lunch:
Interesting Salad
1 whole head of parsley
1 whole head of cilantro
1 whole head of cress
2 cups snap peas
1 cup sprouts
2 T slivered almonds
lemon dressing
Served with a side of carrot sticks for extra munchings.
Or the one I had the other day:
Yet Another Interesting Salad
3 cups spinach
3 cups kale
1 apple
1 zucchini
1 cucumber
KFI cilantro chutney as dressing
...SEE?? So much green food. I usually put a ton of different vegetables in my salads but this week? No Ma'am. Just the greens, please.
I really wish I had some sprouted chickpeas to toss into these salads, it would literally make them the perfect food.
So, back to snap peas. These little guys became a snack staple for me back in January when I was doing the raw cleanse- and have been one of my top enduring habits (besides giant bowls of fruit salad). One cup of snap peas has 35 modest calories, 60-90% of your vitamin C, about a quarter of your vitamin A, 15-25% of your iron, 2g of protein (some websites say as much as 4-6g). All in a little cup of super crunchy, really sweet goodness.
I am a terrible addict. I regret nothing.
Saturday, March 16, 2013
Wednesday, March 6, 2013
Finding a Balance.
I have a tendency to throw myself into the new things I start; I'll assume it's because I'm a quadruple Aries (Chinese Fire Dragon). Probably having amazing and supportive parents growing up taught me to be fearless with taking chances. Whatever the source of this often fun, occasionally dangerous urge, I find that as I get older I strive more and more towards finding a balance within my self; my habits, my life and my goals. It's not that I don't throw myself into new things- of course I do! But I think about how I'm going to sustain those new things, and add them to the balance of my life.
OK, having long term goals is a pretty neat thing to have. I tend to be a bit of a grasshopper when it comes to planning. I do well in the now. Thinking 10, 20, 30 years in the future is pretty neat. I like it.
my physical health and nutrition play a big part in that. I have recently come to realise that I spend a lot of time thinking about what I eat, how I eat and why I eat things. I read about nutrition and health. I research amino acids and bioavailability of proteins and flavinoids. I also have discovered that I *love* to cook/prepare food- whether it is raw or cooked. Taking ingredients and turning it into building blocks for a healthy body is endlessly fascinating for me. Given my druthers I will talk about nutrition for much longer than a sane person should, likely boring folks around me to death.
There are challenges- spelt cupcakes? (delicious!) and frustrations (spelt flour has *how* many calories??) but I love working with food and my weirdness around food to create a healthy eating environment for myself, and healthy eating attitudes within myself.
I've found a happy balance between raw and cooked vegan food. I think I feel best when I can eat 75% -ish raw, with hot drinks and hot meals thrown in when I want those, too. I definitely eat a *lot* more fruit than I used to. For some reason, a few years ago I began to consider fruit to be basically a useless carb with a whole lotta sugars and not much use in my diet- boy, how THAT has changed!!
The fruit cravings I was getting in January I still get- this morning, all I wanted was a smoothie (almond milk, orange and banana with Amazing Grass- delicious!) and I kind of want a banana-spinach smoothie for dinner. The trick is not to think of smoothies as a 'drink' but as the actual meal, especially if there's things like avocado, banana, yoghurt (soy or other), honey, nuts etc.
I listen to my body more. Some days all I want is to eat light, lots of raw veggies and water. Other days, it's all about curry and tea and cupcakes and cocoa. It's easy for me to fall into the idea that I'm not doing it 'right', somehow, even after all this time. As if someone else has the right to dictate what I can eat! Ridiculous.
as an addendum to that- there has been quite a bit of a stir going around about the not-anymore-vegan woman blogging about eating meat, and how 'so many' of her supposedly vegan friends cheated by secretly eating meat, and how happy her body was eating meat. Sads.
I've been a happy healthy vegan for 5 years now and have never been tempted to eat something that goes counter to my ethics with the exception of wanting a marshmallow very much, but not being sure if the gelatin used was meat or vegetable gelatin (I didn't eat them. But I pouted.)
balance. After all, you are what you eat.
OK, having long term goals is a pretty neat thing to have. I tend to be a bit of a grasshopper when it comes to planning. I do well in the now. Thinking 10, 20, 30 years in the future is pretty neat. I like it.
my physical health and nutrition play a big part in that. I have recently come to realise that I spend a lot of time thinking about what I eat, how I eat and why I eat things. I read about nutrition and health. I research amino acids and bioavailability of proteins and flavinoids. I also have discovered that I *love* to cook/prepare food- whether it is raw or cooked. Taking ingredients and turning it into building blocks for a healthy body is endlessly fascinating for me. Given my druthers I will talk about nutrition for much longer than a sane person should, likely boring folks around me to death.
There are challenges- spelt cupcakes? (delicious!) and frustrations (spelt flour has *how* many calories??) but I love working with food and my weirdness around food to create a healthy eating environment for myself, and healthy eating attitudes within myself.
I've found a happy balance between raw and cooked vegan food. I think I feel best when I can eat 75% -ish raw, with hot drinks and hot meals thrown in when I want those, too. I definitely eat a *lot* more fruit than I used to. For some reason, a few years ago I began to consider fruit to be basically a useless carb with a whole lotta sugars and not much use in my diet- boy, how THAT has changed!!
The fruit cravings I was getting in January I still get- this morning, all I wanted was a smoothie (almond milk, orange and banana with Amazing Grass- delicious!) and I kind of want a banana-spinach smoothie for dinner. The trick is not to think of smoothies as a 'drink' but as the actual meal, especially if there's things like avocado, banana, yoghurt (soy or other), honey, nuts etc.
I listen to my body more. Some days all I want is to eat light, lots of raw veggies and water. Other days, it's all about curry and tea and cupcakes and cocoa. It's easy for me to fall into the idea that I'm not doing it 'right', somehow, even after all this time. As if someone else has the right to dictate what I can eat! Ridiculous.
as an addendum to that- there has been quite a bit of a stir going around about the not-anymore-vegan woman blogging about eating meat, and how 'so many' of her supposedly vegan friends cheated by secretly eating meat, and how happy her body was eating meat. Sads.
I've been a happy healthy vegan for 5 years now and have never been tempted to eat something that goes counter to my ethics with the exception of wanting a marshmallow very much, but not being sure if the gelatin used was meat or vegetable gelatin (I didn't eat them. But I pouted.)
balance. After all, you are what you eat.
Monday, February 25, 2013
Comfort Food Cookin'.
Apropos of nothing much, I decided to cook a huge mess of Southern US cooking last night.
Well, we were having some friends over for dinner, absolutely, so I was guaranteed to be cooking *something* good. And, sure, this has been the first February in a few years that I haven't gone away anywhere, so I was feeling a bit blue.
But really, I had been planning on making some curry and possibly some samosas- when the urge for red beans and cornbread snuck out from behind the Mardi Gras beads of yesteryear and planted a smooch on my kisser.
Jambalaya it had to be.
The thing I have found with cooking southern food is that it's hard to go wrong if you start with the Holy Trinity- onions, bell peppers and celery. But, jambalaya is traditionally a meat, seafood and fat heavy dish that relies on the fats to seduce the rich blend of flavours into co-mingling over hours in a heavy pot or slow cooker. What to do when one is a fat-consicous vegan foodie?
First, you're going to spend hours reading different jambalaya recipes- some meatie, some veggie. If I want to get a handle on making something, I always prefer to do a bunch of research and then make up my own recipe based on food science, rather than someone else's kitchen funtimes. I want my own kitchen funtimes!
So I can spare you the hours of squinting at pictures of food and contemplating cajun herb blends. Here's what I made. You'll need a 4 quart slow cooker, and heavy bottomed fry pan and patience.
Nicole's Slowcooker Sunday Jambalaya Jamboree Dinner.
1 large white onion chopped fine.
2 tofurkey sausages (optional).
2 stalks celery, chopped fine.
1 green pepper, chopped fine. (Sense the pattern?)
1/2 can tomato paste (one day I will make my own. One day.)
5 roma tomatoes...chopped fine
1 medium zucchini, chopped into half moon slices.
1 cup organic brown rice
2 cups kidney beans (you could add more if you're not using the tofurkey).
1/2 cup cheap port
6-8 cups veggie broth
1 T olive oil.
cajun seasoning. (I used 1T thyme, 1/2t black pepper, 1/2t white pepper, 1t oregano, 1T cayenne, a bay leaf, a spash of cumin, a pinch of sea salt,
Get into your time machine and put the beans on to soak the night before. You'll want two cups post-soaking, so use 2.5 cups pre-soaking because you'll want to use the rest to make red beans and rice with. If you don't have a time machine, simply rinse the beans really well, throw them in a large pot well covered in water. Bring to a boil and simmer for 1 hour. Drain and rinse again.
slice and saute the tofurkey sausage in 1/2 T olive oil until brown on all sides. Remove from the pan, replace the other 1/2 T of oil and saute the chopped onions, celery and green peppers until the onions are translucent. Add the tomato paste, stir through and saute for another minute or so until the paste starts to turn from red to brown. Add the cheap port and deglaze the pan, stir throroughly. Add the rice and once again, stir it through and cook for a minute or two. Add the whole mess to the slow cooker, along with the diced tomatoes, beans and tofurkey and The Herbs. Top up with veggie broth until you're about 2 inches below the rim of the slow cooker.
cook on high for 4+ hours, then turn to low for 2 hours. Stir once an hour, or every damn time you walk through the kitchen (like me.)
Serve with fresh homemade corn bread, green salad, red beans and rice and good company. The recipes for the corn bread and red beans will come tonight!!
Well, we were having some friends over for dinner, absolutely, so I was guaranteed to be cooking *something* good. And, sure, this has been the first February in a few years that I haven't gone away anywhere, so I was feeling a bit blue.
But really, I had been planning on making some curry and possibly some samosas- when the urge for red beans and cornbread snuck out from behind the Mardi Gras beads of yesteryear and planted a smooch on my kisser.
Jambalaya it had to be.
The thing I have found with cooking southern food is that it's hard to go wrong if you start with the Holy Trinity- onions, bell peppers and celery. But, jambalaya is traditionally a meat, seafood and fat heavy dish that relies on the fats to seduce the rich blend of flavours into co-mingling over hours in a heavy pot or slow cooker. What to do when one is a fat-consicous vegan foodie?
First, you're going to spend hours reading different jambalaya recipes- some meatie, some veggie. If I want to get a handle on making something, I always prefer to do a bunch of research and then make up my own recipe based on food science, rather than someone else's kitchen funtimes. I want my own kitchen funtimes!
So I can spare you the hours of squinting at pictures of food and contemplating cajun herb blends. Here's what I made. You'll need a 4 quart slow cooker, and heavy bottomed fry pan and patience.
Nicole's Slowcooker Sunday Jambalaya Jamboree Dinner.
1 large white onion chopped fine.
2 tofurkey sausages (optional).
2 stalks celery, chopped fine.
1 green pepper, chopped fine. (Sense the pattern?)
1/2 can tomato paste (one day I will make my own. One day.)
5 roma tomatoes...chopped fine
1 medium zucchini, chopped into half moon slices.
1 cup organic brown rice
2 cups kidney beans (you could add more if you're not using the tofurkey).
1/2 cup cheap port
6-8 cups veggie broth
1 T olive oil.
cajun seasoning. (I used 1T thyme, 1/2t black pepper, 1/2t white pepper, 1t oregano, 1T cayenne, a bay leaf, a spash of cumin, a pinch of sea salt,
Get into your time machine and put the beans on to soak the night before. You'll want two cups post-soaking, so use 2.5 cups pre-soaking because you'll want to use the rest to make red beans and rice with. If you don't have a time machine, simply rinse the beans really well, throw them in a large pot well covered in water. Bring to a boil and simmer for 1 hour. Drain and rinse again.
slice and saute the tofurkey sausage in 1/2 T olive oil until brown on all sides. Remove from the pan, replace the other 1/2 T of oil and saute the chopped onions, celery and green peppers until the onions are translucent. Add the tomato paste, stir through and saute for another minute or so until the paste starts to turn from red to brown. Add the cheap port and deglaze the pan, stir throroughly. Add the rice and once again, stir it through and cook for a minute or two. Add the whole mess to the slow cooker, along with the diced tomatoes, beans and tofurkey and The Herbs. Top up with veggie broth until you're about 2 inches below the rim of the slow cooker.
cook on high for 4+ hours, then turn to low for 2 hours. Stir once an hour, or every damn time you walk through the kitchen (like me.)
Serve with fresh homemade corn bread, green salad, red beans and rice and good company. The recipes for the corn bread and red beans will come tonight!!
Tuesday, February 12, 2013
Post Cleanse Thoughts-Retoxing, Decompressing.
So, it's been almost two weeks since we wrapped up our 30 day challenge to ourselves. In the past week, I feel like it's been personally a bit of a rollercoaster getting my system back onto 'normal' (hah!) food. Here's a check-in of the most noteworthy.
a) appetite. My appetite has been all over the place. A constant though has been a much higher sweet tooth and 'fat' tooth than usual. I almost never had a sweet tooth any more; turning vegan almost completely killed it years ago. When I was much younger I could eat an entire tray of fudge without blinking (also without gaining weight, thanks metabolism of yesteryear...*sob*) but somewhere along my adult life, I could take or leave sweets. With the exception of high quality chocolate around "that" time of the month. I feel like my body has gotten used to higher levels of sugar and would like more of that now pleasenowpleasenow. Now. Please. I have found myself fighting the urge to eat when I wasn't hungry, because my body had almost a mind of it's own. Pretty unnerving, I've been working on getting it under some kind of control by stocking the fridge with raw veggies and home made dips and fruit for snacking, but it's hard. I've been treating myself somewhat with personal 'cheat' foods, such as wheaty bread (ok, it's light rye but still. Terrible) and peanut butter and rice. Total cheat foods.
This morning I woke up and all I wanted was a day full of raw fruits and veggies. I've mostly succeeded, although I caved to temptation and had a Tofurkey dog with my two giant bowls of salad for dinner. (Tofurkey is a rare special treat for me, definitely not a dietary staple.) I'm about to have a pint of fresh juice, and I'm having a full body craving for it.
b) digestion. Don't even talk to me about what's been going on down there. My poor intestines just got used to all fruit and raw veggies all the time...and now this. Ok, I suppose making a lentil curry and home made baked beans in the same weekend was a tactical error, I will be the first to admit. It seemed like such a good idea...
c)skin tone. I've been breaking out like a mofo in some really odd places- either side of my neck, just below my jaw and in a couple places on my cheeks (ok, one on each cheek). To be fair, one of my co-workers has also been having this problem and we both think that it's where our scarves are rubbing our necks all the damned time; we also both wear our scarves wrapped over our faces and our hats pulled down low. The cheek-breakout and the one zit on my forehead are both on the rub-lines of my face scarf and hat, respectively. Seems odd, since I wash them regularly but, still. There it is.
d) mood I've been wondering if my period was going to come early, as I've had all the hallmarks of PMS (including bloating and breakouts, see above). Generally speaking I've been flustered, short tempered and feeling slightly unable to cope with the general day-to-days of life which usually only happens as a PMS symptom.
I feel like I've had some time to let go a little bit and treat myself, but it's time to get back to my routine of super healthy food. I think I'd like to settle at an optimum level of 80% raw. There are some cooked foods and hot foods like tea that contribute significantly to my quality of life that I'm not going to set aside, but I definitely like how my body operates with a huge increase of raw fruits and vegetables on a daily basis.
a) appetite. My appetite has been all over the place. A constant though has been a much higher sweet tooth and 'fat' tooth than usual. I almost never had a sweet tooth any more; turning vegan almost completely killed it years ago. When I was much younger I could eat an entire tray of fudge without blinking (also without gaining weight, thanks metabolism of yesteryear...*sob*) but somewhere along my adult life, I could take or leave sweets. With the exception of high quality chocolate around "that" time of the month. I feel like my body has gotten used to higher levels of sugar and would like more of that now pleasenowpleasenow. Now. Please. I have found myself fighting the urge to eat when I wasn't hungry, because my body had almost a mind of it's own. Pretty unnerving, I've been working on getting it under some kind of control by stocking the fridge with raw veggies and home made dips and fruit for snacking, but it's hard. I've been treating myself somewhat with personal 'cheat' foods, such as wheaty bread (ok, it's light rye but still. Terrible) and peanut butter and rice. Total cheat foods.
This morning I woke up and all I wanted was a day full of raw fruits and veggies. I've mostly succeeded, although I caved to temptation and had a Tofurkey dog with my two giant bowls of salad for dinner. (Tofurkey is a rare special treat for me, definitely not a dietary staple.) I'm about to have a pint of fresh juice, and I'm having a full body craving for it.
b) digestion. Don't even talk to me about what's been going on down there. My poor intestines just got used to all fruit and raw veggies all the time...and now this. Ok, I suppose making a lentil curry and home made baked beans in the same weekend was a tactical error, I will be the first to admit. It seemed like such a good idea...
c)skin tone. I've been breaking out like a mofo in some really odd places- either side of my neck, just below my jaw and in a couple places on my cheeks (ok, one on each cheek). To be fair, one of my co-workers has also been having this problem and we both think that it's where our scarves are rubbing our necks all the damned time; we also both wear our scarves wrapped over our faces and our hats pulled down low. The cheek-breakout and the one zit on my forehead are both on the rub-lines of my face scarf and hat, respectively. Seems odd, since I wash them regularly but, still. There it is.
d) mood I've been wondering if my period was going to come early, as I've had all the hallmarks of PMS (including bloating and breakouts, see above). Generally speaking I've been flustered, short tempered and feeling slightly unable to cope with the general day-to-days of life which usually only happens as a PMS symptom.
I feel like I've had some time to let go a little bit and treat myself, but it's time to get back to my routine of super healthy food. I think I'd like to settle at an optimum level of 80% raw. There are some cooked foods and hot foods like tea that contribute significantly to my quality of life that I'm not going to set aside, but I definitely like how my body operates with a huge increase of raw fruits and vegetables on a daily basis.
Amazing Grass review: day 05
I'm out of the Amazing Meal smoothie supplements and I've been up and out of the house sans smoothie the last few days- BUT Never Fear. I've had Green Superfood Energy Bars to keep me kicking!
I've previously tried the Chocolate flavour in the line; it's sold at the convenience store by my work which is shocking and awesome and they're a great grab-and-go hefty snack that keeps me going for a while at work.
They all seem to have a very similar base of Amazing Grass grasses blended with a great mix of nuts and dates and magic pixie dust. Or something. Here's the *actual* ingredients if you're going to be fussy.
stop looking at me like that.
Now, because of the high nut content, I find that 8-9 grams of fat is a little high if you're going for a low/curtailed fats diet, at least all in one go. But, again, it's the fats in the nuts and seeds that allow for this bar to stick-to-your-ribs for quite a while and keep you going; so, not a snack for sittin' around the house, more of a snack while hiking around or on your feet at work sorta-thing. I also get a bit of a kick on how long the ingredients list looks because of all the times to work organic is used. Makes my toes curl a bit in glee to the honest. I love that it's Real Food in convenient bar form.
Today, however, I had the Berry energy bar! So good! No chocolate coating (so 8 rather than 9 grams of fat) and you could really taste actual berries in the bar, along side the base of chewy dates and large chunks of nuts and seeds. Here's the stats for this bad berry boy. NOTE- cranberries is the *second ingredient*. In something berry flavoured. Crazy, right? Like I said, real food. Neat.
At work, we're divided into two equal camps- generally speaking, if you like dates, you'll like these bars. If you don't, based on the survey of the 4 of us at work, you won't enjoy the texture or taste of these bars either.
I think you're crazymad if you don't like dates, but then again I think olives taste like pure poison, so who am I to say, right?
 |
| that's some super food, there. |
They all seem to have a very similar base of Amazing Grass grasses blended with a great mix of nuts and dates and magic pixie dust. Or something. Here's the *actual* ingredients if you're going to be fussy.
stop looking at me like that.
Now, because of the high nut content, I find that 8-9 grams of fat is a little high if you're going for a low/curtailed fats diet, at least all in one go. But, again, it's the fats in the nuts and seeds that allow for this bar to stick-to-your-ribs for quite a while and keep you going; so, not a snack for sittin' around the house, more of a snack while hiking around or on your feet at work sorta-thing. I also get a bit of a kick on how long the ingredients list looks because of all the times to work organic is used. Makes my toes curl a bit in glee to the honest. I love that it's Real Food in convenient bar form.
Today, however, I had the Berry energy bar! So good! No chocolate coating (so 8 rather than 9 grams of fat) and you could really taste actual berries in the bar, along side the base of chewy dates and large chunks of nuts and seeds. Here's the stats for this bad berry boy. NOTE- cranberries is the *second ingredient*. In something berry flavoured. Crazy, right? Like I said, real food. Neat.
At work, we're divided into two equal camps- generally speaking, if you like dates, you'll like these bars. If you don't, based on the survey of the 4 of us at work, you won't enjoy the texture or taste of these bars either.
I think you're crazymad if you don't like dates, but then again I think olives taste like pure poison, so who am I to say, right?
Saturday, February 9, 2013
Amazing Grass review: day 4
This mornings smoothie was served to me in bed along with blueberry waffles and tea, because I have the greatest boyfriend ever. What a great start for the day.
FYI, these waffles are a godsend. Vegan AND gluten free AND super tasty!
I had the Amazing Meal Pomegranate Mango Infusion with my morning smoothie and it added a great berry blast to it. I found it slightly more grainy than the other ones, but still good. I think if I'd dissolved it in the almond milk first, then blended it, it would have taken care of that. A trap for young players, as my dad would say. (Hi dad! I love you!)
Here's the smoothie Johnny made for me cuz he's the best.
1 cup almond milk
1 banana
giant handful of strawberries
1 serving pomegranate mango infusion.
sweet and simple! If I'd had raspberries or something, I'd probably have added that too. I've never done raspberries in a smoothie, maybe the seeds would be weird but I bet it's pretty good.
I also had a KILLER juice for dinner. I woke up sniffly, and I wasn't sure if it was the dry air or the first incursion of the winter plague that's going around- but I'm having none of that!
Pep In Your Pants Juice
3 large carrots
2 tangelos
1 pear
3" of fresh raw ginger.
juice the heck out of it and enjoy. Spicy and frothy and amazing!
...I might have another one right now, you know. With a giant salad, because that's how I roll.
OH! I also made one of my favourite dips, baba ganouj today. I've just enjoyed puttering in the kitchen now that the renos are almost done, it's such a pleasure cooking in there. Most baba ganouj is crazy fatty due to huge amounts of olive oil and tahini, but I cut them down to the bare minimum and it's still way flavourful (and only 47 calories and 3g fat per 2T). Most commercial baba ganoujs have mayonnaise in them (barf) to make it 'creamier' but of course, it makes this traditional dip *so* not vegan.
here's the recipe!
FYI, these waffles are a godsend. Vegan AND gluten free AND super tasty!
 |
| good morning, pomegranates! |
Here's the smoothie Johnny made for me cuz he's the best.
1 cup almond milk
1 banana
giant handful of strawberries
1 serving pomegranate mango infusion.
sweet and simple! If I'd had raspberries or something, I'd probably have added that too. I've never done raspberries in a smoothie, maybe the seeds would be weird but I bet it's pretty good.
I also had a KILLER juice for dinner. I woke up sniffly, and I wasn't sure if it was the dry air or the first incursion of the winter plague that's going around- but I'm having none of that!
Pep In Your Pants Juice
3 large carrots
2 tangelos
1 pear
3" of fresh raw ginger.
juice the heck out of it and enjoy. Spicy and frothy and amazing!
...I might have another one right now, you know. With a giant salad, because that's how I roll.
OH! I also made one of my favourite dips, baba ganouj today. I've just enjoyed puttering in the kitchen now that the renos are almost done, it's such a pleasure cooking in there. Most baba ganouj is crazy fatty due to huge amounts of olive oil and tahini, but I cut them down to the bare minimum and it's still way flavourful (and only 47 calories and 3g fat per 2T). Most commercial baba ganoujs have mayonnaise in them (barf) to make it 'creamier' but of course, it makes this traditional dip *so* not vegan.
here's the recipe!
My Low Fat Baba Ganouj Recipe
2 eggplants
1 T olive oil (or less!)
2 T of tahini (you can cut this back to 1 T if your eggplants are smaller).
2 T minced garlic, ideally roasted
1.5 T lemon juice
1 T sriracha sauce (or more, to taste)
dash fresh black pepper
dash himalayan sea salt
dash smoked paprika
dash liquid smoke.
thoroughly wash and remove stickers from your two eggplants. Pierce repeatedly with a fork and roast at 400 for an hour, rotating once at 30 minutes. You want them to be really soft.
Cut the stems off and place in a food processor along with the rest of the ingredients, and puree well.
Vegan, Gluten Free, and low fat. Ta Daaah! (and not a trace of mayo. Why would you even do that.)
1 T olive oil (or less!)
2 T of tahini (you can cut this back to 1 T if your eggplants are smaller).
2 T minced garlic, ideally roasted
1.5 T lemon juice
1 T sriracha sauce (or more, to taste)
dash fresh black pepper
dash himalayan sea salt
dash smoked paprika
dash liquid smoke.
thoroughly wash and remove stickers from your two eggplants. Pierce repeatedly with a fork and roast at 400 for an hour, rotating once at 30 minutes. You want them to be really soft.
Cut the stems off and place in a food processor along with the rest of the ingredients, and puree well.
Vegan, Gluten Free, and low fat. Ta Daaah! (and not a trace of mayo. Why would you even do that.)
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