This curry has everything! Scrimps, veggies, coconut milk!
Imagine a beautiful carrot cake, spongy and delicious, right out of a bundt pan with an orange glaze dripping down its sweet round sides, no icing but moist as all hell. That’s this cake. Imagine it, because I forgot to take a picture before we ripped into this b.
I love sweet potatoes and lime. One summer I spent months eating sweet potatoes covered in salsa and lime with grilled chicken and sometimes rice, all mixed together in a sloppy bowl. I gained a ton of weight, but it was all I wanted! And the flavors hit all the right spots–sour, spicy, fatty. This recipe is sort of like that, but, I guess, not really.
Sundays have become some kind of old woman pudding day, and I’m ok with that. Pudding is great. Here we go.
I recently discovered Earth Balance’s Organic Coconut Spread. We had a container of it at the office and it quickly became my go-to topping for my breakfast toast. The stuff is seriously good. It renewed my interest in toast. It’s perfect. It has a buttery salty flavor with just a hint of coconut, plus it’s (obviously) non dairy, and my acne prone skin loves that.
But I have a serious excess of time on my hands and I wanted to figure out if I could make it myself. Through a bunch of googling. I discovered several popular blogs talking about homemade coconut butter. People were raving about how delicious it was on everything from chocolate to toast to crackers to elbows, AND I WANTED TO MAKE IT.
Making chia pudding always feels like a cheat because it’s so easy, but I cheated even more and used a packet of hot chocolate for my “flavor base.” (“Flavor base” is not a thing.) Also these cherries were not something planned but a random occurrence, one that was just OH SO RIGHT.
WARNING: I gave up on measuring anything here so everything below is a rough estimate. WARNING: The pudding was just an excuse to eat these cherries.
It’s been cold here and I was craving something warm and delicious, yet that still had a fresh taste, when I came across a bag of beans in my pantry. I went online for a black bean soup recipe, but after some searching, determined that they all looked bland and watery, or like a plain pot of beans. I didn’t want any of those. Bland and watery also doesn’t make for delicious left overs or left over revamps, so I threw a bunch of stuff in my bean pot, and this is what came out.
It seems that every food blog I turn to has a post about roasting a whole cauliflower. People are really shitting their bricks over these babies! I even heard a woman in one of my classes mention it, to which another woman replied, Oooh I’ve heard when you cook it like that it tastes like steak!
Bitch please! Let’s settle down! Let’s settle way down!
Anyway, I’ve always been a (big) fan (of cauliflower) so I decided to pop one of these bros in the oven and see what this RAGE was all about. What I found was about what I expected–
We received a Magic Chef Food Dehydrator as a wedding gift and I’ve been wanting to make a variety of chewy dehydrated things but never had the time to try it out–that is until this rainy cold weekend. It was the perfect time to set the dehydrator up and watch a little tv, and I decided my first try at this chewy, hopefully crispy, world would be sweet potato chips.