tomato paste

3

Vegan Lentil Curry

Ingredients:

  • 2 tbsp red curry paste
  • 1 yellow onion
  • 3 cloves of garlic
  • 1 tsp minced ginger
  • 1 tbsp olive oil
  • 1 large carrot
  • 1 large red bell pepper
  • 1 can coconut milk
  • 1 tsp turmeric
  • 1 tsp graham Marsala
  • 1 tbsp tomato paste
  • ¾ cup lentils
  • handful chopped fresh parsley
  • ½ cup basmati rice
  • pinch of salt
  • 1 tsp sugar

Optional:

  • Naan bread 

Directions:

  1. Mince garlic, onion and ginger. Dice the carrot and cut the bell pepper into thin slices then pan fry with olive oil for 5 minutes. Then add garlic, onion and ginger and cook until the onions become translucent. Stir in curry paste and tomato paste and cook for one minute stirring the ingredients around in the pan. Add 2 cup of water and lentils then bring to a boil. In the mean time cook the rice in 1 ½ cups of water. 
  2. Let the lentils soften for 10 minutes then add the remaining ingredients, stirring well to combine them. Cook with the lid for 15-20 on medium low heat. 
  3. Once the rice has cooked completely remove from the stove and serve some of it into a bowl. Add your lentil curry and serve with some delicious naan bread. Enjoy!
3

Vegan Quinoa Stew

Ingredients:

  • ½ cup uncooked quinoa
  • 1 tbsp tomato paste
  • 1 ½ cups vegetable stock
  • 1 large red pepper
  • 1 can crushed tomatoes
  • 1 tsp paprika
  • 2 cloves garlic
  • 1 small onion
  • 200 grams veggie ground
  • 1 baguette (optional)
  • pinch of salt and pepper to taste 
  • ½ tsp sugar
  • 1 tbsp olive oil

Directions:

  1. Mince the garlic, onion and dice the red pepper and set a side. Heat a large sauce pan with some oil and add the garlic and the onion and cook for about a minute. Then add the pepper, tomato paste, and the veggie ground. Cook on medium high heat for about 5 minutes. 
  2. Add the veggie stock, the canned tomatoes and quinoa to the pan and stir well to combine. Stir in the salt, pepper, sugar, and paprika and cover with a lid. Cook on medium low heat for about 20 minutes or until quinoa is to your desired consistency. 
  3. Serve in a bowl with some baguette (highly recommended) and enjoy your meal. 

Butternut Squash, Lentil and Spinach Curry

Ingredients:

  • 320 g butternut squash (just the flesh)
  • 60 g uncooked mixed lentils
  • ½ vegetable stock cube
  • 40 g white onion, chopped
  • 40 g thai red curry paste
  • 200 g full fat coconut milk (½ a can)
  • 200 g chopped tomatoes
  • 150 g young spinach
  • 1 naan bread to serve

Recipe:

  1. First, pre-heat the oven to gas mark 4/350F/180C and line a roasting tray with foil or parchment.
  2. Cut the butternut squash into bite-size chunks, then line up on the tray and spray with a little cooking spray. Roast for 30-40 minutes until tender, stirring halfway.
  3. Meanwhile, rinse the lentils before adding to a pot along with the stock cube and covering with cold water. Bring to the boil, then allow to simmer for 12 minutes.
  4. Heat some cooking spray on a non-stick pan and add the onions. Fry until soft, then add the curry paste, tomatoes and coconut milk. Stir every so often as the sauce thickens (about 10 minutes). Meanwhile, heat up the naan bread in the oven.
  5. Finally, add the squash, lentils and spinach to the curry and season to taste. Cook for another couple of minutes, then serve with the naan bread.

Notes: I adapted this (with little change) from a BBC recipe to cook for my mum on our vegan nights because we both LOVE curry and this was a hit!

Serves 3, 274 calories

10

Vegan Chili 

I am so happy to finally share this recipe! 

Ingredients 

1 medium yellow onion, diced 

6 cloves garlic, minced  

1 large red bell pepper, diced 

1 ½ large green bell pepper, diced 

1 large sweet potato, diced 

1 can red kidney beans, rinsed 

1 ¼ cup dry lentils, rinsed 

1 28 oz can crushed tomatoes 

2 cups vegetable broth

½ jar of tomato passata 

1 tbsp tomato paste 

Pinch of sugar [to cut the acidity just a little]

Seasoning blend (you will not use all of this unless you want to): 1 tbsp kosher salt, 1 tbsp kosher pepper, ½ tbsp cumin, ½ tbsp ancho chili powder, 1 tsp New Mexico chili powder, 1 tsp smoked paprika, 1 tsp hot paprika, ½ tsp dried oregano. 

Cilantro for garnish

Toppings of your choice 

Directions 

In a large pot or dutch oven, heat a few tbsp of olive oil over medium heat. 

Once the oil has come to temperature, add in the garlic, onions, and diced peppers.

Season with the seasoning blend and cook until the onions become translucent. 

Once the onions are translucent, add in the vegetable broth, crushed tomatoes, passata, and sweet potatoes. 

Season as desired. 

Bring the mixture to a boil.

Once boiling, add in the lentils and red kidney beans.

Cover with a lid, reduce the heat to a simmer, and allow the lentils to cook thoroughly, stirring occasionally for about 25 minutes. 

After 20-25 minutes, remove the lid, add in the tomato paste. Stir to incorporate. 

Taste and season according to your preference. 

Add in the pinch of sugar to balance the flavors. 

Let the chili thicken uncovered for a few minutes. 

Serve while hot, garnished with your favorite toppings. 

Enjoy! 

snowbell55  asked:

Thanks so much! I really appreciate it (especially the College Student's Cookbook), but I'm not so much looking for recipes as I am the processes and what things do, ie, how to cut up a chicken into pieces, what paprika does, how to fry things, which knife to use when you want to do "x", the difference between sauteing and frying, etc. Not so much "what to put together if you want to make X" but "if you do this then this will happen because of that". Do you have any resources for that?

Whoops, sorry I didn’t understand. I don’t have any resources for that, so I threw one together for you! My boyfriend has been a line cook for about seven years now, and he’s taught me so much about food. There are lots of simple things you can do to make food taste better- but let’s start with the basics.

College Cooking 101

Materials

Here is a list of materials that I believe are absolutely necessary to creating a quality product. Feel free to substitute anything based on your own personal preferences.

Cooking supplies:

  • Non-stick frying pan (cast iron pans are much more difficult to clean)
  • Pot (I would recommend a small pot that you can use to cook for just yourself, and a larger pot for cooking portions or for company)
  • Lid for said pot
  • Rubber spatula (much better than wooden spoons)
  • Tongs
  • Sheet tray
  • Strainer
  • Scissors (kitchen scissors)
  • A cutting board (I recommend plastic because they’re easier to wash)
  • Cutting knife
  • Bread knife (both knives should be sharpened every six months at least, you can take them to your local kitchen supplies shop)

Spices:

  • Salt
  • Pepper
  • Dried chives (or real chives if you can swing them. Throw them in your ramen, your tuna salad, sprinkle them on top of pasta, etc)
  • Thyme (dried or fresh… dried is 3x as potent, use to season soups or pastas)
  • Rosemary (dried or fresh, use to season meats and starches)
  • Cumin (use this spice to rub meat)
  • Cinnamon
  • Sugar
  • Garlic powder or onion powder (used for meat rubs and seasoning soups or sauces)
  • Paprika (I would recommend avoiding smoked paprika, it’s got a super aggressive flavor… use this in small amounts sprinkled over things like you would the chives)

Basic produce:

  • Parmesan cheese (for sprinkling over pastas, you can get it pre-grated)
  • Cheddar cheese (for making sandwiches and mac and cheese)
  • Tomatoes (whole, crushed, paste, whatever… just have some sort of tomato product in your pantry at all times)
  • Potatoes (you can’t buy them pre-cut because the oxidize and turn gray if not used immediately… you can still eat them, but they don’t look pretty)
  • Onions (you can get them pre-cut)
  • Garlic (use to make sauce or soup bases)
  • Romaine hearts (lettuce has a short shelf life, but romaine hearts literally last forever and are healthier than eating iceberg lettuce)
  • Protein of some sort (whatever you like- steak, chicken, tofu, etc)
  • Something salty (like pickles, black olives, anchovies, etc)
  • Your favorite veggies (I like carrots and squashes the best)
  • Pasta (whatever is cheapest or on sale at your store)
  • Bread (freeze half a loaf and leave the rest in your fridge)
  • Eggs (egg beaters or whole eggs, whatever you like)
  • Butter (or a butter substitute)
  • Oil (olive oil is the most expensive)
  • Chicken stock (or vegetable stock, in a carton or cubed)


Techniques

Basic (super duper duper basic) instructions on how to cook various items. I am not a trained professional- the information I’m providing is based off of personal experience only.

Meat

  • Steak (skirt steak or cube steak are easiest)
    • Cooking: Cook with oil. Outside of the steak should be grey. The inside should be light pink.
    • Seasoning: Create a simple spice blend and rub it all over the meat. Spice rubs always include salt and pepper, add whatever other spices you want.
    • Pair with: Starches or veggies.
  • Chicken (skinless and precut are easiest)
    • Cooking: Cook with oil. Outside should be starting to crisp, inside should be white and dry.
    • Seasoning: Salt and pepper work best. You can also coat chicken in panko bread crumbs.
    • Pair with: Starches, veggies, fruits, or pasta.
  • Pork (pork chops are easiest)
    • Cooking: Cook with butter or oil. Outside should be starting to crisp. Inside should be the same color as the outside, and should feel very dry and hard.
    • Seasoning: Create a simple spice blend and rub it all over the meat. Spice rubs always include salt and pepper, add whatever other spices you want. Meat should be completely coated in the spice rub, or it won’t taste like anything but the oil.
    • Pair with: Starches, veggies, or fruits.

Starches

  • Potatoes (little potatoes are easiest)
    • Cooking: Cook with oil. Outside should be starting to crisp, inside fork tender.
    • Seasoning: Rub (literally rub the potatoes with your hands) salt, pepper, oil and rosemary all over the potatoes.
  • Pasta (shapes are easiest)
    • Cooking: Boil water with a teaspoon of salt. Wait until the water is visibly boiling to add your pasta. I like my pasta al dente, so I always cook it for the shortest amount of time listed on the box.
    • Seasoning: Thoroughly coat pasta with whatever sauce you’re using, or it will taste dry. Good prepared sauce brands: Newman’s Own, Classico, and Barilla.
  • Orzo/Cous Cous/Pastina
    • Cooking: Cook in chicken or vegetable stock following package instructions. Stir every so often, and add additional stock as it is absorbed into the pasta.
    • Seasoning: I like to add dried herbs to the sauce as it reduces to add flavor. You can also add veggies early on and let them cook in the sauce.

Veggies

  • Carrots/parsnips/beets (chopped are easiest)
    • Cooking: These can be pan fried in oil, boiled, cooked in a sauce/stew, or put on a sheet tray to roast in the oven. The easiest way to cook them is to add them to a sauce that you are heating up, and allow them to soften until they can be pierced by a fork.
    • Seasoning: Rub the veggies with salt before cooking, unless you are adding them to a sauce or stew.
  • Green beans/asparagus/brussels sprouts
    • Cooking: These are best pan fried with butter. Cook them until they are slightly crisped and fork tender. If you want to be fancy you can blanch them before hand. How to blanch: Boil water, and throw the veggies in for literally thirty seconds. Pour them into a strainer and douse them immediately with cold water from your sink tap until they are cool to the touch.
    • Seasoning: Salt works best before cooking. Butter after cooking.
  • Squash/eggplant/sweet potato (chopped are easiest)
    • Yes I know that sweet potato is a starch, but it fits better here.
    • Cooking: These veggies are best roasted until fork tender. Time varies. These veggies should be cooked with their skin left on.
    • Seasoning: Rub these veggies with salt and cook in a little oil. Top with butter after they are cooked.


Resources

- My Pasta Sauce Post. Click here.

- College Student Cookbook. Click here.

- Broke College Kid Masterpost. Click here.

- Cooking on A Bootstrap. Click here.

- Good and Cheap. Click here.

- Budget Bytes. Click here.

- Meals On The Go. Click here. (Not a cookbook, but super helpful)


I hope this helps!

“Taste the Rainbow” Red Sauce

Whether you’re planning to make a pasta, pizza, or casserole; many of them are held together by the life force of a red sauce–exactly like blood as one of our many connective tissues. Jarred sauce certainly could get the job done but variety is the spice of life. This red sauce features a cornucopia of different vegetables; some that aren’t really standard fare. Whether you’re trying to sneak more vegetables into your own diet, or perhaps have little ones, this is an incognito approach. Well–unless you’re my sister, who is the only person I’ve met who doesn’t like red sauce! There have been countless family arguments over this.

There’s nothing’ wrong with a tomato going solo but what’s more awesome than a bowl of pasta? A bowl of pasta that delivers me several more vitamins and minerals completely unannounced to me.

  • 2 TBSP olive oil
  • ½ yellow onion, diced
  • 3-5 cloves of garlic, minced
  • 2 carrots, diced
  • 1 stalk of celery, diced
  • 1 bell pepper (yellow, orange, or red), diced
  • ½-1 TBSP dried basil
  • 1 tsp dried marjoram
  • ½ tsp dried oregano
  • ¼ tsp red chili flake
  • salt, to taste
  • black pepper to taste
  • 4 oz red wine (optional, could use another liquid)
  • 2, 28 oz cans of crushed tomatoes (preferably no salt added)
  • 2 TBSP tomato paste
  • 1-2 TBSP of table sugar
  • 3 oz baby spinach (optional, but it’s part of the rainbow and you won’t see or notice it)

Directions: Have your vegetables prepared. In a large pot, heat the olive oil over a medium-high heat. Add the onion and garlic, then saute until soft and fragrant. Next, add the carrot and celery and do the same. Give a pinch of salt, stir. Then, add the bell pepper and cook until soft. Add the basil, marjoram, oregano, red chili flake, and another dash of salt. Stir to coat vegetables and allow the spices to heat up. Hit it with the red wine; hopefully, you get that “szzzz” sound. We like that sound! Take the heat down to medium-low and add your crushed tomatoes and tomato paste. If your tomatoes are unsalted, give a generous lashing of salt now. If they’re salted, be modest here. Add black pepper as well. Stir well, then finish off with a bit of table sugar to take down the acidity (but we’re not making tomato candy), then finally add the spinach. Let the contents come up to a low bubble, then turn the heat down to low, and cover with a lid. Allow everything to simmer for at least 30 minutes before taking it off the heat and letting it cool down for a bit. Then, take an immersion blender and smooth everything out. See! No off colors or particles! Secret nutrition! 

One of my favorite quick/warming or to go meals is this lentil millet one pot stew. I just throw in a pot:
🌱red lentils
🌱millet
🌱onion, ginger, garlic
🌱carrots and veggies of choice
🌱tomato paste or fresh tomatoes
🌱Curry spices
🌱soy granulate
And cook everything together! When the red lentils and millet are ready i take the pot from the oven and add lemon juice, yeast flakes and top it with hummus :)

3

Vegan Spring Potato Waffles with crispy baked Tofu

Ingredients:

  • 500 grams potatoes
  • 3 scallions chopped
  • 1 tbsp vegan butter
  • cooking spray
  • 200 grams extra firm tofu
  • 1 tbsp cayenne 
  • 1 tsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 cup soy milk
  • 1 tbsp tomato paste
  • 1 tsp sriracha
  • ¾ cup bread crumbs
  • 1 cup flour
  • 2 tbsp oats

Directions:

  1. Cook potatoes in cold water for 20-30 minutes until tender. 
  2. Pat the tofu dry to remove excess liquid. Slice tofu into equal sizes then into “steaks”. In a shallow dish combine soy milk, salt, sriracha, tomato paste, garlic and onion powder, apple cider vinegar and cayenne pepper. Mix well then lay the tofu steaks into the mixture and let it marinate for 10 minutes. 
  3. Preheat the oven to 200°C and lay a baking pan with parchment paper. Prepare two more shallow dishes and fill one with the breadcrumbs, nutritional yeast and the oats and the other with flour. Take the tofu slices dip each into the flour then back to the batter then coat with the breadcrumbs. Then place the tofu steaks on the baking pan and bake for 10-15 minutes. 
  4. Preheat a waffle iron and spray with cooking spray. Drain potatoes and season with butter salt, scallions and some freshly cracked black pepper. Mash the potatoes until they are smooth and creamy. Add 2 tbsp of the mashed potatoes onto the waffle iron and cook for 5 minutes. Continue until mashed potatoes have been used. 
  5. Serve the waffles with the tofu and drizzle some hot sauce on top (recommended). Enjoy!
  • Sasuke: (barging into the kitchen) I swear he couldn't be more stupid! Who would do such an reckless mistake, especially on a top secret mission...
  • Sakura: Sasuke-kun...
  • Sasuke: Obviously, the Uzumaki idiot! The master of idiotic Uzumaki things!
  • Sakura: Darling, calm down, please and-
  • Sasuke: I know you want to defend him, Sakura, but a lecture about friendship and teamwork is the least thing I want to heat right now. We both could've died if I ha-
  • Sakura: Darling!
  • Sasuke: (sighs) What?
  • Sakura: You just poured breast milk into the coffee.
  • Sasuke: (spits the liquid, red from embarrassment)
  • Sakura: (lauging) Well Sarada won't be too pleased... welcome home, Sasuke-kun.
  • Sasuke: (still tomato faced) Hn.

anonymous asked:

Do you have any tips for using seasonings when cooking? Or tips to help cook in general for some one new to it.

College Cooking 101

Materials

Here is a list of materials that I believe are absolutely necessary to creating a quality product. Feel free to substitute anything based on your own personal preferences.

Cooking supplies:

  • Non-stick frying pan (cast iron pans are much more difficult to clean)
  • Pot (I would recommend a small pot that you can use to cook for just yourself, and a larger pot for cooking portions or for company)
  • Lid for said pot
  • Rubber spatula (much better than wooden spoons)
  • Tongs
  • Sheet tray
  • Strainer
  • Scissors (kitchen scissors)
  • A cutting board (I recommend plastic because they’re easier to wash)
  • Cutting knife
  • Bread knife (both knives should be sharpened every six months at least, you can take them to your local kitchen supplies shop)

Spices:

  • Salt
  • Pepper
  • Dried chives (or real chives if you can swing them. Throw them in your ramen, your tuna salad, sprinkle them on top of pasta, etc)
  • Thyme (dried or fresh… dried is 3x as potent, use to season soups or pastas)
  • Rosemary (dried or fresh, use to season meats and starches)
  • Cumin (use this spice to rub meat)
  • Cinnamon
  • Sugar
  • Garlic powder or onion powder (used for meat rubs and seasoning soups or sauces)
  • Paprika (I would recommend avoiding smoked paprika, it’s got a super aggressive flavor… use this in small amounts sprinkled over things like you would the chives)

Basic produce:

  • Parmesan cheese (for sprinkling over pastas, you can get it pre-grated)
  • Cheddar cheese (for making sandwiches and mac and cheese)
  • Tomatoes (whole, crushed, paste, whatever… just have some sort of tomato product in your pantry at all times)
  • Potatoes (you can’t buy them pre-cut because the oxidize and turn gray if not used immediately… you can still eat them, but they don’t look pretty)
  • Onions (you can get them pre-cut)
  • Garlic (use to make sauce or soup bases)
  • Romaine hearts (lettuce has a short shelf life, but romaine hearts literally last forever and are healthier than eating iceberg lettuce)
  • Protein of some sort (whatever you like- steak, chicken, tofu, etc)
  • Something salty (like pickles, black olives, anchovies, etc)
  • Your favorite veggies (I like carrots and squashes the best)
  • Pasta (whatever is cheapest or on sale at your store)
  • Bread (freeze half a loaf and leave the rest in your fridge)
  • Eggs (egg beaters or whole eggs, whatever you like)
  • Butter (or a butter substitute)
  • Oil (olive oil is the most expensive)
  • Chicken stock (or vegetable stock, in a carton or cubed)

Techniques

Basic (super duper duper basic) instructions on how to cook various items. I am not a trained professional- the information I’m providing is based off of personal experience only.

Meat

  • Cooking: Cook with oil. Outside of the steak should be grey. The inside should be light pink.
  • Seasoning: Create a simple spice blend and rub it all over the meat. Spice rubs always include salt and pepper, add whatever other spices you want.
  • Pair with: Starches or veggies.
  • Cooking: Cook with oil. Outside should be starting to crisp, inside should be white and dry.
  • Seasoning: Salt and pepper work best. You can also coat chicken in panko bread crumbs.
  • Pair with: Starches, veggies, fruits, or pasta.
  • Cooking: Cook with butter or oil. Outside should be starting to crisp. Inside should be the same color as the outside, and should feel very dry and hard.
  • Seasoning: Create a simple spice blend and rub it all over the meat. Spice rubs always include salt and pepper, add whatever other spices you want. Meat should be completely coated in the spice rub, or it won’t taste like anything but the oil.
  • Pair with: Starches, veggies, or fruits.

Starches

  • Cooking: Cook with oil. Outside should be starting to crisp, inside fork tender.
  • Seasoning: Rub (literally rub the potatoes with your hands) salt, pepper, oil and rosemary all over the potatoes.
  • Cooking: Boil water with a teaspoon of salt. Wait until the water is visibly boiling to add your pasta. I like my pasta al dente, so I always cook it for the shortest amount of time listed on the box.
  • Seasoning: Thoroughly coat pasta with whatever sauce you’re using, or it will taste dry. Good prepared sauce brands: Newman’s Own, Classico, and Barilla.
  • Cooking: Cook in chicken or vegetable stock following package instructions. Stir every so often, and add additional stock as it is absorbed into the pasta.
  • Seasoning: I like to add dried herbs to the sauce as it reduces to add flavor. You can also add veggies early on and let them cook in the sauce.

Veggies

  • Cooking: These can be pan fried in oil, boiled, cooked in a sauce/stew, or put on a sheet tray to roast in the oven. The easiest way to cook them is to add them to a sauce that you are heating up, and allow them to soften until they can be pierced by a fork.
  • Seasoning: Rub the veggies with salt before cooking, unless you are adding them to a sauce or stew.
  • Cooking: These are best pan fried with butter. Cook them until they are slightly crisped and fork tender. If you want to be fancy you can blanch them before hand. How to blanch: Boil water, and throw the veggies in for literally thirty seconds. Pour them into a strainer and douse them immediately with cold water from your sink tap until they are cool to the touch.
  • Seasoning: Salt works best before cooking. Butter after cooking.
  • Yes I know that sweet potato is a starch, but it fits better here.
  • Cooking: These veggies are best roasted until fork tender. Time varies. These veggies should be cooked with their skin left on.
  • Seasoning: Rub these veggies with salt and cook in a little oil. Top with butter after they are cooked.

Resources

- My Pasta Sauce Post. Click here.

- College Student Cookbook. Click here.

- Broke College Kid Masterpost. Click here.

- Cooking on A Bootstrap. Click here.

- Good and Cheap. Click here.

- Budget Bytes. Click here.

- Meals On The Go. Click here. (Not a cookbook, but super helpful)

I hope this helps!

Batman Pizza


The things you’ll need

Ingredients
Dough
  • 1 package active dry yeast
  • 1 ½ teaspoon sugar
  • 1 cup warm water
  • 3 cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
Pizza Sauce
  • 14 ounces tomato sauce
  • 6 ounces tomato paste
  • ½ cup water
  • ½ teaspoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • ½ teaspoon chopped fresh thyme
  • 1 head garlic
  • 2 tablespoons olive oil
Topping
  • Cheddar cheese
  • Mozzarella cheese
  • Whole black olives
Equipment
  • Stand mixer with hook attachment
  • Large glass bowl
  • Medium pot
  • Pizza pan
  • Small fork
  • Rolling pin
  • Rubber spatula
  • Knife and cutting board
  • Bench flour
  • Pastry brush
  • Batman cookie cutter

Let’s get started!

Dough
  1. Preheat oven to 450ºF.
  2. In a medium bowl, dissolve yeast and sugar in warm water. let stand until creamy, about 10 minutes.
  3. Stir in flour, salt and oil and then beat until smooth. Let rest for 5 minutes.
  4. Place dough onto a lightly floured surface and pat or roll into a ball.
  5. Transfer crust to a lightly greased pizza pan. Prick the dough all over with a fork and cover lightly with sauce. Bake at 450ºF for 5 minutes.
  6. Spread the remaining sauce over the pizza and bake again at 350ºF for 8 to 10 minutes.
Pizza Sauce
  1. Preheat oven to 350ºF.
  2. Cut the head off of a bulb of garlic, exposing the cloves and drizzle with olive oil. Wrap in foil like a package and bake on center rack in oven for 45 minutes to an hour.
  3. In a small saucepan, mix the sauce, paste and water with a whisk until smooth and then add all the cloves of roasted garlic, the fresh herbs, salt and pepper.
  4. Bring to a simmer and cook for 5 minutes or until thickened slightly.

Time to decorate!

  1. Generously spread grated mozzarella cheese over the pizza sauce. Spread grated cheddar cheese into an oval shape in the center of the pizza.
  2. Dice olives and then gently place a batman cookie cutter in the center of the melted cheddar. Carefully fill the cutter with diced olives and then slowly lift the cutter.
  3. TaDa! Time to save a hungry Gotham, one cheesey pizza slice at a time!

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.

Vegan Shepard’s pie Recipe! If you don’t have access to vegan butter you can use oil or margarine in place.

Ingredients:

  • 4 russet potatoes
  • 3 carrots
  • 3 celery stalks
  • ½ yellow onion
  • 2 cups chopped mushrooms (one package)
  • 1 Tbsp. flour
  • 1 tsp fresh thyme
  • 1 tsp fresh sage
  • 4 cloves garlic
  • 2 cups veggie broth
  • 1/3 cup red wine
  • salt
  • pepper
  • soy milk (or rice milk)
  • vegan butter

Directions:
Peel, chop, and boil the potatoes for 10-15 minutes until soft.
Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken. add the garlic, and season with salt and pepper. Add the tomato paste, flour, thyme, and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.
Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.
Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time, you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.
Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.

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