smoked peppers

3

Here are the pieces I did for an LGBT art show! I wanted to portray famous drag mothers from Paris is Burning as patron saints of the queer community since they’ve done so much to help said community progress and develop. I also feel that gay men and trans women of color tend to be pushed to the wayside in terms of LGBT history, so this was my way of honoring them. Happy Pride, everyone!

I’ve been living off of a big batch of lentil rice for the last few days and it’s good and so easy - steamed rice with added canned lentils, cumin powder, garlic powder, cayenne pepper, a bit of ground cinnamon, bottled lime juice and black pepper. This time I had it with baked spicy chicken strips (coated with smoked paprika, cayenne pepper, oregano, garlic powder, salt, black pepper and Fry Light cooking oil spray), spinach, cucumber and a tomato.

the most important adult life-hack i can possibly share with you guys: roasting vegetables

so when i was a kid i hated vegetables because my parents used to boil them and boiled vegetables are disgusting but i recently discovered that roasting vegetables is the fuckin BOMB and i have a certain recipe that makes them even MORE bomb and it’s as follows

  1. get yer vegetables (i like to use brussles sprouts, broccoli, sweet potato, squash, beets, and lots and lots of KALE but you can use whatever tf you want, like carrots, bell peppers, cauliflower, etc)
  2. cut them into decently small pieces (like half an inch any which way at most. this will help them cook all the way through and become crispy af). also make sure you cut the broccoli or cauliflower (if you’re using it) into small florets. 
  3. spread them out on a baking sheet (which you should spread aluminum foil onto for easy clean-up) 
  4. make a mixture (depending on how many veggies you’re roasting) of coconut oil, smoked paprika, pepper, salt, and garlic powder. if you happen to have chipotle powder laying around, toss that in too. basically you want to stick it in the microwave and melt the coconut oil. you should have enough to lightly coat every single veggie. 
  5. now you’re gonna put your veggies in the oven on a rack decently close to the top at 375 for about 40 minutes. after this time, your veggies should be cooked, but you want them crispy, so you’re going to turn it up to about 450 for 15 more minutes. by this time you’ll have BEAUTIFUL CRISPY DELICIOUS ROASTED VEGGIES
  6. do not substitute the coconut oil. it’s the most important ingredient. unless you hate coconut then i guess you can. but trust me, it’s just… so fucking good. 
9

Peri Peri BBQ Wings

Ingredients for Wings

2 lb chicken wings, separated into drums and flats

Seasoning blend (you may or may not use all of it) - 5 tbsp of each: smoked paprika, cayenne pepper, black pepper, granulated garlic, granulated onion, Indian red pepper, hot paprika, cumin + 2 tbsp kosher salt, + 1 tbsp baking powder

Ingredients for Sauce

½ cup Honey Chipotle barbecue sauce (purchased from Williams-Sonoma)

¼ cup Peri Peri sauce

3 tbsp sweet chili 

2 tsp raw honey 

½ apple cider vinegar 

Dash salt 

Directions 

Preheat the oven  to 420 degrees Fahrenheit.

Clean and completely dry your chicken wings using paper towels. 

In a large bowl, toss your chicken wings into the coating mixture and ensure that each wing is evenly coated. 

Using a baking sheet (preferably with a wire rack), place the chicken wings in a single layer and cook for 20 minutes, flip and cook for an additional 15 minutes. 

After the last 15 minutes, remove the wings from the oven, turn on your oven’s broiler, brush the chicken wings with the sauce and broil for 1-2 minutes until caramelized. 

Repeat on the opposite side of the wings. 

NOTE: using a wire rack helps with the air circulation and ensures that the entire wing gets crispy. 

Remove from the oven, garnish with fresh cilantro, and serve. 

Enjoy!

Roasted sweet portobellos sandwiches 🍄

1 portobello (1 per sandwich) thinly sliced
2 tbsp. coconut sugar
½ tsp. salt
½ tsp. smoked paprika
½ tsp. black pepper
1 tbsp. refined coconut oil

Preheat oven to 375F. Coat a baking sheet with a bit of coconut oil. Slice mushrooms and toss with 1 tablespoon of coconut oil. Combine dry ingredients in a separate bowl then add to mushrooms and toss to coat.

Place seasoned mushroom slices on baking sheet and bake for about 15 minutes then flip and bake for another 10 minutes.

Spread a generous amount of cashew cream (recipe in previous post) or vegan mayo on toasted bread then top with fresh greens, fresh tomato slices, roasted portobellos and avocado.

6

Peanut Soba Noodles with Grilled Shrimp 

Ingredients 

½ lb small shrimp, peeled and deveined 

Seasoning blend: red pepper flakes, sea salt, pepper, smoked paprika, granulated garlic, granulated onion, and freshly ground black pepper 

Olive oil 

Soba noodles, cooked to package instructions 

Peanut sauce - recipe here 

Juice of ½ lime, optional 

Cilantro, for garnish 

Lime wedges for serving, optional 

Directions 

In a pan over medium heat, heat a few tbsp of olive oil and warm throughout.

Once warmed. bloom (heat) a pinch or two or red chili/pepper flakes, stirring them ensuring they don’t burn. 

Place shrimp seasoned side down into the pan and cook for a few minutes on each side – until cooked through. Set aside. 

In the same pan, add in a little bit more oil if needed (just a little) and add in your drained soba noodles. 

Add in the peanut sauce and lime juice, stirring constantly to incorporate. 

Add in the shrimp and toss. 

Remove from the heat once all ingredients are incorporated.

Plate and garnish.

Enjoy!