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15 min. vegan avocado cream pasta.
delishizz.
best salad dressing ever :: tahini goddess dressing
- 2 tablespoons sesame oil (plain) or 2 tablespoons olive oil
- ¼ cup toasted sesame oil (Not plain sesame oil)
- ½ cup tahini
- 2 tablespoons red wine vinegar
- ¼ cup water
- 5 small green onions (white and green parts)
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce (shoyu if available)
- plus 1 teaspoon soy sauce
- 3 fresh garlic cloves
- 2 teaspoons sesame seeds (toast them first if desired)
- ½ teaspoon salt
- ¼ teaspoon pepper
Directions:
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1Combine everything in a blender, immersion blender, or food processor.
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2Taste, (dip a leaf or cracker) to adjust flavors. If too thick add water, a tablespoon at a time, until it’s the consistency you prefer.
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3Add a teaspoon more vinegar or soy for a stronger flavor.
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4A teaspoon more toasted sesame oil will add a “richer” flavor.
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5Store in the fridge in a jar with a tight fitting lid.
cereal muffins.
the perfect solution for what to do with the last bit of cereal that’s too small for a bowl in the morning, but too much to just throw away. we replaced the flour with white whole wheat flour, the milk with buttermilk, and the 1/4 cup oil with a mashed banana. they came out so well!
i mean to post this on thanksgiving, but still relevant.
Happy almost
MoopigTurkey Day!In reverence,
I post a video of Momofuku Milk Bar’s hallowed “Thanksgiving Croissant”:
celery butter, turkey, gravy, garlic and cranberry sauce.
mushroom, sweet potato, and smoked gouda chowder.
leave the bacon out for a vegetarian slant. this soup is the real deal.
spicy bean soup :: the only soup recipe you'll ever need.
best soup ever. we make it about once a month because it makes a ton, freezes well, and is full of vegetables, legumes, and spice!
carrot peanut soup!
i admit, the flavor combination sounds a bit weird, but it was surprisingly delicious. and if you have lots of carrots from the remains of your CSA, i bet you have all the ingredients on hand. i highly recommend sprinkling some chopped fresh parsley and cracked black pepper on top - amazing. tastes kind of like carrot soup with a hint of chex mix (that’s supposed to sound appetizing, and trust me, this soup is). we did use a hand immersion blender for this, and it absolutely worked as well as a standing blender to get a smooth, creamy texture. we let the carrots cook a bit longer than the recipe called for, and this definitely helped to get the right texture with the hand blender.
