Cold Sesame Peanut Noodle Salad

Loosely based on The Kitchn’s Cold Peanut Sesame Noodles with Chicken, this is one of our favorite warm weather meals. It keeps well in the fridge for a few days, and can easily be doubled or tripled for pot lucks. Ingredients For the noodles: 1/2 package rice noodles 2 cups shredded cabbage 1 cup shredded carrots 1 large cucumber, cut into match sticks 2 tbsp sesame seeds For the sauce: 1/4 cup sesame oil (or other light oil) 1/4 cup peanut butter 1/4 cup rice vinegar 1/4 cup tamari, gluten-free soy sauce, or Bragg’s liquid aminos 2 tbsp minced ginger 1 clove garlic, minced 1/8 tsp white pepper 1 tbsp sriracha, red chili paste, or red pepper flakes, to taste Instructions Cook the noodles according to the package directions (usually 5-10 minutes in boiling water), drain, and add cabbage and carrots. Use an immersion blender to mix the sauce ingredients …

Read the rest of this post.Cold Sesame Peanut Noodle Salad

Cold Brew Coffee… and Tea?

A few years ago, we discovered the deliciousness of cold brew coffee. It’s surprisingly simple to make, tends to be less bitter than drip coffee, and takes up far less of our precious counter space. Before we committed to buying gadgets specifically for cold brewing coffee, we tried it the low-tech way: adding 1/8 cup to 1/4 cup coarsely ground beans to a one-quart mason jar with filtered water, and letting it steep in the fridge for 8-24 hours. We filtered it using a standard coffee filter or cheese cloth, which took a little while, and could be messy, but it did the job. So we upped our game by buying the right tool for the job: a mason jar infuser for cold brew coffee. After steeping for 8-24 hours (depending on laziness and caffeine needs), we remove the filter and start a new jar, so at any given time, …

Read the rest of this post.Cold Brew Coffee… and Tea?

Sriracha Buffalo Cauliflower: Updated! Now with More Habanero!

(Updated October 13, 2019.) This is an easy way to cook a head of cauliflower on the grill, and the sauce is easy, too. We love this on the side with just about anything we’re grilling, or whenever we want a spicy snack. Ingredients For cauliflower: 1 head of cauliflower Oil (optional) Salt and pepper For buffalo sauce: 1/4 cup Earth Balance or other vegan butter substitute 1/4 cup sriracha or your favorite hot sauce (see notes below for our new fave!) Instructions Clean the cauliflower, remove extra leaves and the bulk of the core. Drizzle with oil if desired, add salt and pepper, and wrap with foil. Cook on hot grill for 30-35 minutes. In a small saucepan on low heat, melt the butter and whisk in sriracha, until blended. When the cauliflower is fork tender, cut off florets and cover with buffalo sauce. Serve with ranch dip or …

Read the rest of this post.Sriracha Buffalo Cauliflower: Updated! Now with More Habanero!

Chili Powder

Pre-mixed chili powder is easy to find at just about every grocery store, but it’s also pretty easy to make yourself. Plus you can give it your own custom flare based on preferences and needs. Mine has only a mild heat and the actual proportion of cumin in each batch varies depending on my mood. This will not quite fill an empty spice jar, but can easily be halved, doubled, or tripled and stored in a mason jar. Ingredients 4 tbsp ground ancho chile 2 tbsp cumin 1 tbsp cocoa powder 2 tsp oregano 1 tsp garlic powder 1/2 tsp ground coriander Instructions Mix in a small bowl or glass, and use a small funnel to pour into an empty spice jar. Notes If you like heat, replace any amount of ancho with chipotle or other ground chile. The ancho chili tends to be a pretty mild pepper, but you …

Read the rest of this post.Chili Powder

Black Bean and Sweet Potato Soup

This soup is vegan, gluten-free, allergy-friendly, and especially nice on cold days. It’s a one-pot meal, and can be cooked in a slow-cooker, pressure cooker, or on a stove. Makes 2-4 servings, and can easily be halved, doubled, or tripled. Ingredients 2 large sweet potatoes, peeled and diced in 1cm cubes 4 cups cooked black beans (cooked from dry, or 2 cans) 1 tbsp avocado, coconut, or other light oil for sauteeing (optional) 1-2 tbsp chili powder OR the following: 1 tbsp ground ancho chile, 1 tsp cumin, 1/2 tsp oregano, and 1/4 tsp garlic powder 2 vegetable bouillon cubes AND 2-4 cups water OR 2-4 cups vegetable broth 1 tbsp lime juice (optional) salt and pepper to taste Instructions In your soup-making vessel, sautee sweet potatoes and spices in oil for a few minutes until fragrant. Add bouillon-and-water or broth; potatoes should be covered or close to covered with …

Read the rest of this post.Black Bean and Sweet Potato Soup