politically subversive anarcho-mealtime.
A gluten free vegan recipe for using carrot greens, in addition to the root. :)
I have two pounds of these babies roasting!
1 - 10 ounce box of gluten free brown rice crispie cereal
1 - 10 ounce bag of marshmallows
1/2 cup butter (1 stick)
1 teaspoon vanilla extract
4 tablespoons cocoa
Preparation:
Butter a large sheet pan (jelly roll) pan In a large pan, melt butter over low heat. Whisk in cocoa. Stir until…
Oh, wow! Must make these with Earth Balance!
All about rice noodles…
I want to talk about noodles.
Pasta.
Complement to olive oil, garlic, and infinite sauces.
Something my family and I don’t eat.
At least, we don’t eat it in any conventional sense.
Spicy purple hull peas with hatch chiles
- .5 lb purple hull peas, fresh frozen
- 1 medium size hatch green chile, diced
- 5 or 6 organic brown mushrooms, sliced
- 3 organic roma tomatoes, chopped
- 1 cup water
- 1 TBSP refined coconut oil
spices to taste: black pepper, onion powder, garlic powder, kosher salt.
Preparation
Heat 1 TBSP oil in a heavy skillet (I use cast iron)
Chop vegetables, discard seeds and inner veins from the *Hatch Chile
saute vegetables briefly (1 minute or so) then add the peas and spices
pour the water over your mixture and stir lightly to combine
simmer covered on medium to low heat about 45 minutes, checking occasionally to see if peas are soft.
Once peas are soft, simmer uncovered until some water is absorbed.
Serve with white rice, DIG IN!
