'Librul Hash!

Its getting steamy in here. 

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Get your Bourgeois butt up off of the couch, and work towards solidarity!

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Hey Dude, Bro, make your significant other some food. They will really appreciate it. 

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This hash believes that everyone is equal. 

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(Inserting crappy political commentary into a food blog since 2013!)

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This Hash isn’t actually liberal. (It is actually straight up Marxist)

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So comrade, ask not what your country can do for you, but what you can do for your country. (How do them classical liberals love JFK so much? This quote is commie!, anti-individual and all that)

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Librul Hash 

3 medium potatoes (cubed)

1 red bell pepper (chopped)

1 onion (chopped)

a whole bunch of minced garlic (2 tbsp at least)

1/2-1 cup broccoli florets (I used frozen)

1/2-1 cup green beans (again frozen)

1/2 cup corn (the frozen trifecta)

1 tsp paprika 

1 tsp cumin

1.5 tbsp oregano

1.5 tbsp basil

olive oil

salt to taste

siracha

optional:

cheese, nutritional yeast (nooch), Margarine/butter

1. Boil Potatoes for 8 minutes (Cut them up before you do this

2. Fry up the garlic and onion in some oil until they smell really nice

3. Add all the vegetables into the pan. (Cook this all at high heat)

4. If using frozen vegetables, wait for them to de-thaw 

5. Add your spices up to siracha

6. Add Siracha

Optional!!

Heat oven to 300

If using Cast iron pan, you can keep it in there for this step, if not transfer over to a casserole dish. Top the food with nooch and (melted) margarine, or just cheese, or just margarine. Let it cook in the oven for 5-10 minutes. 

7-8. Eat that stuff. 

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This Bread: http://happyherbivore.com/2008/11/whole-wheat-beer-bread/

(With Basil, Oregano and Garlic)

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Solidarity now!

'Heathen' Vegan Fried Rice

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This bold bowl of rice is lean, heathen and vegan. 

Well…I’m not sure how it is heathen, but it is vegan. It is also delicious

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(Onions garlic and olive oil – a base to so much beautiful food)

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I had some sun dried tomatoes that I needed to use. Here they are all nice and chopped up. (with some chopped Kale in the background for a nice aesthetic)

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Here is the recipe before adding the tomato and kale.

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And after…

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'Heathen' Vegan Fried Rice

ingredients:

2 cups dried rice

4 cups water

handful of Kale (chopped up)

8-10 sun dried tomatoes (chopped up)

1/2 cup corn (I used frozen)

1/2-1 tbsp soy sauce

1 tbsp balsamic vinegar

2 tsp lemon juice

2-3 cloves garlic (minced)

onion (chopped up)

olive oil

Basil

Oregano

1. In a pot, cook the rice in the water. Follow the directions on the rice packaging. 

2. While the rice is cooking, fry up the onion and the garlic in some olive oil  (on medium/low)

3. Add rice to pan and turn the heat up.

4. Add the Corn

5. Add Kale and Sun dried Tomato’s

6. Add the soy sauce, balsamic vinegar, and lemon juice

7. Add a good chunk of basil and oregano.

8. Salt and Pepper to taste.image

And for Dessert…http://chocolatecoveredkatie.com/2013/06/20/make-chocolate-chip-cookies/image

Roots and Bean Soup

Your house will smell like thanksgiving…

It finally feels like fall, and that means two things: Soup and Tea!

I drank 7 cups of tea yesterday….

To make things better, there are an ample supply of butternut squash in season. So why not make something out of them?

Some pre-water goodness:

This recipe was quite time consuming, but it was delicious. Feel free to improvise with the spices and things. When I made the soup, I just threw in what I had (in terms of beans and veggies) so don’t be afraid if you have more beans or squash, I’m sure you’re soup will be equally delicious. 

Roots and beans soup

1/2 a butternut squash cut into chunks(get rid of the seeds and junk)

1 large sweet potato cut into chunks (about an equal amount to the squash)

~2-3 cups cooked beans

4 cups water

2 onions

2 tsp minced garlic

1 tbsp olive oil

1.5 tsp cumin

1/2 tsp oregano

1/4 tsp paprika

1/2 tsp curry powder

1/4 tsp chili powder 

(In terms of spices I really just threw things in

Salt to taste

Pepper to taste

How to make

1. In your pot, fry the onion and garlic in olive oil. (on medium heat)

2. While this is occurring, cut up the sweet potato and squash into chunks. The size doesn’t really matter. I cut them from the size of a bean to about 2 beans big, but the size is really about how chunky you want your soup. 

3. After you can start to really smell the garlic/onion recipe (and there is a touch of blackness to it) throw the sweet potato, squash and beans into the pot. At this point I also threw in all the spices (sans salt and pepper), and let the recipe fry for about 2 minutes

4. Add the four cups of water. I switched the pot to high until it reached a boil, and then let it sit at medium heat. Allow the soup to cook for about 30 minutes, or until the sweet potato is super soft. 

5. Now that the potato is soft, you get the fun part. You are going to want to take 2-3 cups of the vegetables out of the soup, and into a new container. (you want no liquid to go with these veggies). Now, if you have a immersion blender you want to use it on the remaining soup. If you don’t have an immersion blender, you will want to transfer the remaining soup into a blender, and blend it until it is a thick liquid. Pour this liquid back into the pot. Now add the veggies you removed back into the pot. 

6. The soup is now ready to eat. You can let it simmer for a little bit if you want. The soup gets better thicker if you keep it in the fridge overnight. 

I’m super excited about this, and you should be too!

Also: Stay tuned, I’ll be posting a new recipe tomorrow night!

Actual Caloric Intake

Also I made those cookies I posted a link to a few weeks ago:

Fire Roasted Potatoes

Well, I lied, these potatoes aren’t actually cooked by fire, and they are not actually roasted, but they are delicious. 

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Potatoes, boil em, mash em, stick em in a stew…

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I was given these potatoes for free, so I decided to use them for good. 

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them ‘taters

20 small potatoes. 

2 tbsp olive oil

1 small onion (I used white)

1/2 a pepper (I used a purple one) you can use more.

1 tsp or 1 clove garlic

2 cup broccoli florets

1/4 tsp cumin

1/4 tsp paprika

1/4 tsp chili powder

1/2 tsp oregano

1 tsp soy sauce

dash liquid smoke

salt to taste

1. Start by boiling the potatoes in water. You’ll want them to boil for about 8 minutes, or whenever you can easily poke a fork through them

2. Cut up your onion and pepper. 

3. Put the onion and pepper in a large frying pan with the garlic and olive oil. Fry on medium to low heat

4. When the potatoes are done, cut them in half and throw them into the pan as well. Fry on medium to high heat (closer to high)

5. Boil your broccoli in the pot the potatoes were in, just so that it gets cooked a little bit. I used frozen broccoli, and really just thawed it. 

6. Now put the heat on high, and add you broccoli, I wanted that nice smoky burnt flavour. 

7. Add in the spices. At the very end add in the liquid smoke. 

8. Serve with mayo/veganaise and siracha. 

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Fire roasted and fire brewed…

Maple Granola

This is a simple Granola recipe that I make for breakfast cereal

First you mix some oats, flax seed, chia, cinnamon and puffed rice together

Then add that Maple Syrup!

And then you cook it!

Maple Granola Recipe

3 Cups Rolled Oats (Not Quick Oats)

1 tbsp flax seed

1 tsp chia

1/2 tsp cinnamon

1/4 to 1/2 cup rice

1/4 to 1/2 cup almond slivers (optional)

1/2 cup maple syrup

Step 1: Set the oven to 300

Step 2: Mix everything, except the maple syrup and nuts, in a bowl.

Step 3: Add the maple syrup. Make sure everything is coated. 

Step 4: Mix in nuts if you are using them. Place everything onto a lightly greased baking sheet. 

Step 5: Bake for 15 minutes, flip everything around. Bake for another 10. 

Step 6: Let sit for a half hour to dry. 

At this point you can add in whatever you would like. I add in some chocolate chips when I eat it for breakfast, but you could do dry fruit as well.

Peanut Butter Apple Crumble

Making some unorthodox Peanut Butter Apple Crisp. 

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Peanut Butter Apple Crisp!

Filling

4-5 Apples (core and peel, and slice into peices)

~.5 tsp cinnamon

2 tbsp sugar

Dash lemon juice

1 tsp millet flour or cornstarch

Pinch of salt

Topping

¼ cup+2 tbsp oats

¼ cup brown sugar

¼ cup flour

¼ cup peanut butter

2 tbsp coconut oil

Pinch salt

2 tsp flax

1. Preheat the oven

2. Mix all of the ingredients for the filling.

3. Mix all of the ingredients for the topping except the coconut oil

3b. Heat coconut oil in a pan. Mix into the other topping ingredients.

4. Place the filling in a small caserole dish 

5. Place the topping on top of the filling

6. Bake for 45 min- 1 hour. 

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Brownie Time…

BROWNIES!!!! (With Zucchini!)

I made brownies following this recipe: http://www.dinner-mom.com/zucchini-brownies/

Substitutions that I made:

Sub 1/2 cup oil for 1/4 cup oil+1/4 cup apple sauce

Sub 2 cup White flour for 1 cup Whole Wheat Flour and 1 cup White Flour

These were absolutely delicious. I highly recommend them. 

CHILI!

So a couple of weeks ago, I got a whole bunch of tomatoes from the farmer’s market for super cheap. What better to make with tomatoes than Chili that will last an entire week. I’ll try to remember the recipe, and post up photo’s. 

This was really a pretty easy recipe. 

2 cups chopped carrots

4 cups chopped roma tomatoes

2 chopped bell peppers

1.5 cup uncooked quinoa

2 cup dry beans

10 cups water

2 green onions, chopped

4 cloves garlic, minced

2 tbsp olive oil

1 bottle tomato sauce

Spices! (I used Chili powder, cumin, oregano, and garlic powder)

1.Start by soaking the beans in 6 cups water for 8-12 hours. When ready, boil, and let simmer on low until the beans are soft. Then take the beans out of the pot, and rinse them. 

2. Start cooking quinoa, follow whatever instructions are on package. 

3. add olive oil, garlic and onions to your pot. 

4. Cook on medium until you can start to smell the onions and garlic. 

5. At this point I’m pretty lazy so I just added the rest of the ingredients (sans quinoa) to the pot. I let this simmer for a few hours. 

6. Add the quinoa. 

7. Put in your spices. 

This chili was my dinner for about a week, which was awesome, because I didn’t really need to worry about cooking every night.