Be healthy lovely ! :)
or I could make soylent green from your entrails and feed it to you
lol go fuck yourself
Vegan Sweet Potato and Black Bean Tamales
- 1 – 8 oz. bag dried corn husks, soaked
- 2 poblano peppers, broiled, peeled, and chopped
- 4 large mushrooms, sliced
- 3-4 green onions, sliced
- 3 peppers (one yellow, red, and green), finely chopped
- 1 sweet potato, peeled and cubed
- 2 T. olive oil, divided
- 1 – 15.5 oz. can black beans, drained and rinsed
- 1 – 14 oz. can diced tomato, drained
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1⁄2 c. chopped cilantro
For the masa dough:
- 6 c. masa harina (I used Maseca instant masa mix.)
- 1 1/2 tsp. cumin
- 1 1/2 tsp. chili powder
- 3 3/4 – 5 cups vegetable broth
- 3/4 c. olive oil
- 1⁄2 tsp. sea salt
Prepare corn husks:
1. Soak corn husks overnight.
2. Take 3 large corn husks and tear them into 1⁄4 inch strips. Keep them in water until you are ready to use them to avoid breakage.
1. Cut poblano peppers in half and seed them. Brush with olive oil and broil until black spots form, 3-5 minutes. Flip and broil the other side for 3-5 more minutes. Peel skins off, and then chop the peppers.
2. Combine chopped poblanos, sweet potato cubes, 1-2 c. of the tri-colored peppers, mushrooms, and the green onions. Coat in 1 T. of olive oil and roast at 425 for 25-30 minutes on a foil-lined jelly roll pan.
3. In a large wok or skillet, warm 1 T. olive oil over medium heat and saute garlic until it begins to brown. Add black beans, tomatoes, roasted veggies, and cumin. Stir in cilantro and remove from heat.
1. Combine masa harina, salt, chili powder, cumin, and olive oil in an electric mixer on medium speed.
2. Reduce the speed to low and slowly add vegetable broth. After 3 3/4 cups, test the consistency of the dough and add more broth if needed.
1. Lay two corn husks on a flat surface. Place 1/4 c. of dough at the top of a husk and flatten it. Pressing down with a plastic bag will prevent your fingers from sticking to the dough.
2. Place a heaping tablespoon of filling down the center of the dough.
3. Roll the corn husk so it wraps snuggly around the dough and tie it with a corn husk strip.
4. Stand the tamales up in a steamer. Add 2 inches of water to the bottom of the pot and steam for an hour or until the dough pulls easily away from the husk.
5. Share with LOTS of friends!
Makes 25-30 tamales
Pomodori con scalogni
There’s nothing fancy about this tomato salad… but it’s a favorite snack in the warm months, so I thought I’d share.
I am incredibly lucky to live right next to the loveliest market on Campo de’ Fiori. I’ve become pretty loyal to this one vendor… even though every time I buy some vegetables he asks me what I’m planning to do with them, then insists that I have it all wrong, and proceeds to tell me what I really should be making with said vegetables. It’s a thing we go through every time… and I’m OK with it.
This recipe couldn’t be more simple: tomatoes, shallots, basil, olive oil, and salt. The special secret here is that instead of making an olive oil and vinegar dressing, I soak the Scalogni (shallots) in white wine vinegar for 20 minutes or so.* The shallots lose their oniony bite and soak up enough acid that all you need to do is drizzle the tomatoes with some olive oil, sprinkle on some salt, and voilà! Ecco, pomodori con scalogni.
*you can use any type of vinegar!
Brown Rice Veggie Soup - warming, comforting, cleansing
I I made a pretty
thin multigrain bagel sandwich with salsa, hummues, avocado, cucumber, spinach, salt, and pepper, celery and carrots with hummus, an ambrosia apple, and a mango-banana-soy milk smoothie
Rosemary sweet potato cannellini bean veggie burger with melted brie cheese, fresh avocado, tomato, and mixed greens all layered on a whole grain sesame seed bun. SO incredible!
Mushroom Melt Breakfast Sandwich + sweet home fries
For the compost heap…