I was craving lo mein a few days ago. I found a few recipes that I thought looked splendid so I got to cooking. I tried two recipes and then came up with my own version, taking bits and pieces from each recipe. I want to try it a few more times before posting the recipe, but I think you’ll be delighted!
I made a ton of food tonight after my jaunt on the elliptical machine. I like making a bunch of food at the beginning of the week so I don’t have to slave over the stove later in the week. I have other things I’d like to do besides cook!
Pasta with beans and peppers. Hawaiian chilli with pineapple. Jasmine rice.
I put my new copper dishes to good use.
I started to feel a little mopey tonight so forcing Juniper to have a photo shoot with me always makes me feel better.
She didn’t mind though. She had things to play with.
Cyndi Lauper can always make things right too.
Last night I was craving nachos. I got the idea in my head to make some sort of avocado topping for the nachos. And I had the idea to blend some avocados with cashews…because cashews seem to make most things better. I did some research and found a few recipes similar to the idea I had in my head. And I came up with my own avocado-cashew cream topping!
I caught sleepy Juniper yawning this afternoon. I like to image that she’s singing a song. Perhaps Erasure? Probably Oh L’amour.
- One avocado
- 1/2 raw cashews soaked for a few hours
- 1/4 cup water
- 3/4 teaspoon salt
- 1/2 teaspoon cayenne powder (if you don’t like spicy things, just leave this out)
- 1 teaspoon nutritional yeast
Blend the soaked cashews with the water until super smooth! Transfers to a food processor. My blender didn’t want to blend the avocados. If yours does…then no need to transfer. Add the avocado and spices. Blend and then serve! I left mine chill in the fridge for about 30 minutes, but it’s ok to use it right away!
Usually we top our nachos with tvp, refried beans and some melty gooey vegan cheese. I felt like being a little healthier so I chopped up some raw veggies. I also had some corn and pinto beans to add to the fun!
Bell pepper, avocado-cashew cream and tomatoes.
Also…everything is better with Tapatio sauce! Happy Nacho-ing!
Categories: Homemade, Juniper
Tags: avocado, avocado cashew cream, cashew, cat kitten, erasure, homemade, Juniper, nachos, Oh L'amour, vegan
Chickpeas! They’re super versatile AND tasty. On Monday I made some chickpea patties based on this recipe. I of course tweaked the recipe, but I think I found my perfect patty!
- 1/2 green bell pepper
- 4 white button mushrooms
- 1- 28 oz. can of chickpeas
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 tablespoon cayenne powder
- 1 teaspoon hot sauce ( I use Tapatio!)
- 2 tablespoons fresh parsley
- 3 tablespoons cornstarch
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
-Drain and rinse the chickpeas. Chop up the bell pepper and mushrooms and lightly pan fry them until tender. Use a food processor to chop up the chickpeas. I like my chickpeas chopped into really small pieces. Be careful not to process them too much though or you’ll have hummus! Put the bell pepper, mushrooms and parsley in the food processor and pulse until the pieces are very fine.
-Put chickpeas and veggie mix in a bowl and add the rest of your spices. Combine by hand and put in the refrigerator for at least 30 minutes.
-Form patties and fry over medium heat until evenly brown!
And there you have Vegan Krabby Patties!
Lightly fry the bell pepper and mushrooms.
Use a food processor to chop up the chickpeas and veggies. My parents are going to think I’m bad. They sent me this food processor for Christmas. I couldn’t wait to use it though! It arrived a few weeks ago and I had been good, but I couldn’t wait any longer! Thanks Mom and Dad!
Chopped up chickpeas and veggies ready for mixin’.
Hand mixed with the spices.
Form patties and lightly fry until brown.
I bought some of this try with the Krabby Patties. It tastes exactly like tartar sauce!
Vegan Krabby Patties!
Yesterday I decided to try this recipe for Sweet and Spicy Nuts. The recipe is pretty simple so it didn’t take too long to make.
Next time I think I’m going to use 1/2 cup of sugar instead of a whole cup.
The recipe also called for 1.5 teaspoons of cayenne powder. I decided to use 2 teaspoons. It was spicy without being too spicy. Next time I’d use more cayenne!
Bubble bubble sugar.
I used my Silpat to bake the nuts on. It’s so easy to clean! If you don’t have a Silpat you should really use parchment paper. The sugar of course is really sticky when it comes out of the oven. I’m not sure how you would clean off your baking sheet otherwise. I’m too lazy for all of that scrubbing!
We’ve been snacking on these all weekend! The Christmas feasting has begun!