Cook rice with the water lightly salted with a pinch of salt in a small pot. Once the rice has finished cooking add the lime juice and the chopped cilantro and set aside.
Drain the beans and rinse, then set aside. In a large pan add 1 tbsp of oil and cook the vegan taco meat until it’s browned. Then add the beans and the corn. Cook for about 2 minutes on medium high. Then add the seasonings with ½ cup water. Let it cook on low with a lid on.
Slice the avocado and prepare your wraps. Start of with some mushed up avocado slices, taco meat and bean mixture, add the rice, the cheddar cheese and roll into a burrito.
Heat a pan with some vegan butter and once it’s melted place your burrito in the pan and let it brown on both sides to seal it.
Roasted shrimp, peppers, & onion in olive oil, chili powder, garlic, smoked paprika, salt & pep. All on a bed of brown rice & avocado 👏🏻🍤🥑 Meal prepped 5 bowls for dinner this week! Took about 10 min to prep & 10 min to cook - so easy 😉
A curse inspired by Butcher Babies’ “Igniter”, a spell for someone who can’t keep your name out of their mouth and likes to lie and rumor monger.
Now it rips me it fucks me it tears me apart
Just one push and I will ignite
This coiled up anger on you
So be my guest
Stand down, it’s my game and I say you’ll burn out
Your time is on loan
Silence your bullshit, your voice I despise
Don’t say another word, you hemorrhage lies
📌Gather: construction paper, black salt, red pepper flakes, chili powder, a burnt match, crushed glass, a pushpin, red or orange crayon, taglock
📌Perform on the waning moon if possible. I also recommend playing the song while you do this, but it’s not necessary.
📌Make a poppet using the construction paper, making sure to draw a face and mouth. Draw flames on the poppet with the crayon, pouring all your anger into the drawing, and then put the other ingredients inside the poppet.
📌Put the taglock in last, or, if you don’t have a taglock, write their name on a piece of paper and burn it, imagining that their foul words turn to ash in their mouths. Put the ashes into the poppet.
📌Close it up and stab the poppet in the mouth with the pushpin, saying “Speak ill of me no more, all your lies are needles and ash, to be kept behind your teeth”.
Bury the poppet, or store it in a dark spot. Cleanse yourself thoroughly afterwards and maybe have a nice little treat for yourself.
¾ cup tomato and chili 🌶 pasta sauce
1 tsp garlic
1 tsp lemon 🍋 juice
½ tsp lemon grass, finely chopped
1 Tbls oil
1 Tbls soya sauce
2 tsp chopped coriander
2 Tbls honey 🍯
2 tsp basil, chopped
2 tsp tamarind paste
Combine all the marinade ingredients together.
Place beef strips into marinade and chill for 2 hours.
Stir-fry drained beef in a wok until almost cooked.
Add the rest of the marinade, cook for 2 minutes.
Serve with vegetables 🥒
2 cups red peppers, julienned
1 cup snap peas
2 cups baby spinach
1 cup onion, wedges
150 g bamboo shoots, drained
3 tsp soya sauce
4 tsp sesame oil
1 Tbls toasted sesame seeds
Salt and pepper
Combine all the ingredients together.
Slow to marinate for an hour. Stir-fry veggies for 2-3 minutes.
Garnish with coriander.
Recipe Credit: Ma’m Dorah Sitole
This curse is inspired by the covered song from Sucker Punch, this curse is for someone who’s cursed you before but you don’t know who cursed them. I recommend you do this after you’ve cleansed yourself of their curse.
What You’ll Need
4 Crabs shells
“Have a taste of your own medicine and suffer.“
What To Do
Surround yourself in a circle of salt.
Draw the sigil on the crab shells.
Stuff your empty crab shells with mace, chicory, and chili powder, rub them with the onion and squeeze lime juice over them.
Have the crabs facing the candle for crabs walk backwards, so the this curse will be sent to the original sender. They’ll act as agents, the “search” in the “search and destroy.”
Say/Think “You’ve cursed me now it’s only fair that another curse comes to you, you’ll have a taste of your own medicine and you shall suffer.”
Drip black wax onto the crabs to activate the sigil and the curse.
Blow out your candle and bury the crabs north, south, east, and west on your property but have them facing your home because remember crabs walk backwards, thus sending back.
After you’re done mix your rosemary and agrimony with your salt while you’re still in the circle.
Salt the entrances of your space so they can’t send anything back.
The name of the game this week is to not fuss over food too much. I feel like that has been the trend lately anyway, but since I’m leaving Friday morning I want to make sure I only make a perfect amount of food so I’m not wasteful and leaving stuff in the fridge.
Breakfast: I’m doing some eggs and veggie sausages. I picked swiss chard out as a green because it just looks so, so pretty. I have some deli-made bruschetta again as I really love topping my eggs with it. I think the fresh note will be great with the sausages and sweated greens, too!
Lunches: I’m pretty sure you’re sick of it, but ha–just going to do my tofu salad sandwiches. There is absolutely zero reason for me to experiment and rock the boat this week so I’m just making this once again. I know I’ll happily eat it. I really never tire of it! Had to pick up tofu, avocados (had a coupon, YAS), pickles, and deli mustard. I already have the wine vinegar, salt, pepper, and oregano at home.
I’m serving that with spinach-mint soup. This soup is always really good to me, and ridiculously good for me! I had to pick up spinach, onion, garlic, mint,coconut milk, and stock. At home, I already have celery, olive oil, salt, and pepper.
Dinner: The piece de resistance for this week is turkey taco bowls with cauliflower rice and salsa. The salsa is pretty quick and easy. I usually do this with fresh tomatoes in summer, but store tomatoes are still depression this time of year so I picked up diced tomatoes. I also picked up garlic, cilantro, red onion, and jalapenos. At home, I already have salt, limes, and lemons.
The taco part of the bowl will use ground turkey, which I already have at home in the freezer. The package in the cart is for my fiance’s turkey burgers we make for his packed lunches. He’s weird about using the frozen Costco turkey. I won’t fight him on that. It’s not like I’m short on my own neuroticisms!
I had to pick up carrot,red onion, red + green bell pepper, jalapenos, and chili powder. At home, I already have cumin, paprika, cayenne, salt, pepper, apple cider vinegar, and cornstarch. Then I’m just going to take that head of cauliflower and rice it.
Snacks: Strawberries, bananas, chia seed pudding, protein shakes. Once again, just have to grab the fruit!
After coupons and bottle returns, the cart was $54. Very pleased!
1 (20 oz) can jackfruit in brine 1 tsp chili powder ½ tsp salt ½ tsp pepper ½ tsp cayenne pepper (optional) pinch of garlic powder 1 tsp coconut oil ½ c BBQ sauce ½ c water
Drain and rinse jackfruit and remove any tough pieces (if you miss a few, it’s not a big deal). Pat dry and toss with all of the dry spices. In a large skillet, heat coconut oil over medium high heat and add jackfruit pieces to the hot pan to brown on each side. This takes about 2-5 minutes, just to get some coloring on each side. Next, mix the BBQ sauce with water to thin it out into a sauce and add to the pan of jackfruit. Lightly toss each piece to coat it in the sauce mixture and cover with a lid. Simmer over low heat for 20-30 minutes. After cooking, transfer the jackfruit and remaining sauce left in the pan to a bowl and shred with a fork. At this point, the jackfruit should look like pulled pork. Try to restrain yourself from eating all of it with a fork. Add more BBQ sauce to your liking and put on top of a lightly toasted sandwich roll. Top with coleslaw, jalapeños, or whatever toppings you’d like. Makes enough for 2 sandwiches.
Tex Mexi Quinoa Soup: This soup. Hnnng. Mmm. Yes. I’d say it’s perfection in a bowl. We don’t need no side dishes! It’s a complete package! You have bursts of crunch and freshness from a colorful selection of vegetables. You have brightness from touches of apple cider vinegar and fresh squeezed citrus. We most certainly cannot forget our smoke from the chipotle and chilis. It has your complex carbohydrates, protein, and micronutrients all in one bowl. This recipe requires quite a few ingredients, but I need to stress that you’re about to make a metric ass ton of food out of this. Yes, that’s a very, very official unit of measurement
1 ½ - 2 lbs of ground turkey
2 cups of quinoa (cooked to the package’s instruction)
2 TBSP of oil, such as olive
½ large red onion, diced
2 carrots, peeled and diced
1 red bell pepper, diced
2 fresh anaheim chilies, diced (a single green bell pepper could substitute)
1 jalapeno pepper
2 canned chipotle peppers, diced, and with 2 TBSP of adobo sauce
3-5 cloves of garlic
¼ cup apple cider vinegar
1 28 oz can of crushed tomatoes (low sodium or no salt added)
1 32 oz carton of chicken stock (no salt added)
2 TBSP tomato paste
1 15 oz can of red kidney beans (no salt added)
1 ½ cups frozen corn
salt, to taste
¾ tsp black pepper
2-3 TBSP chili powder
1 TBSP paprika
1 TBSP cumin
1 tsp ground coriander
½ tsp cayenne pepper
juice of half a very ripe lemon
Directions: Prepare all the vegetables and set them aside. In, frankly, the largest pot you got; heat up 1 TBSP of your oil over a medium-high heat. Add your ground turkey, add a few pinches of salt, break it apart with your cooking spoon and keep stirring until it is done through. Once done, remove it from the pan with a slotted spoon and set it aside. Add the rest of your oil. Add the onion and garlic and cook it until it is soft and fragrant. Stir. Next, add the carrots, bell peppers, anaheim chilies, and chipotles with adobo. And another pinch of salt, stir, and cook these until soft and fragrant. Then, add the black pepper, chili powder, paprika, cumin, ground coriander, and cayenne pepper. Stir, and let them heat up to release their oils and fragrance.
Add your meat back in and stir to combine absolutely everything and get it coated very well. Once that’s smelling amazing, add the apple cider vinegar, stir, and let the contents simmer for a minute or two. While it’s simmering, off to the side start cooking your quinoa. It should take about 15 minutes. Time management, y’all. After that’s all set up add the crushed tomatoes, chicken stock, tomato paste, red kidney beans, and corn. Add a generous amount of your salt. Bring the heat up to high until the contents begin to boil.
Once boiling, bring it back down to low and allow it simmer. Let it simmer until the quinoa in the other pan is done, then add the quinoa, squeeze the lemon, and let the final mixture simmer for about another 15 minutes. This recipe yields 12 mega-sized portions.