Ingredients:

1 cup unsalted raw almonds

2 oz fresh basil

4 oz fresh spinach

8-14 cloves garlic 

¼ cup fresh lemon juice

½ cup nutritional yeast

1 teaspoon pepper

2 teaspoons salt

½ cup olive oil(plus more to adjust)

1) Blitz almonds by themselves in a food processor until fine.

2) Add remaining ingredients. Start with ½ cup of olive oil and drizzle in more as needed until a perfect thick-yet-spreadable texture is reached. Also since garlic cloves come in many sizes, start with 8 and see how it tastes before adding more.

3) Store for up to a week in the fridge.

fromdelish knowledge

ingredients

• 1 tbsp. olive oil
• 1 onion, diced
• 2 large carrots, halved lengthwise and finely sliced
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• ½ tsp. dried thyme
• 6 cups vegetable broth + 1 cup water
• 1 can chickpeas, rinsed and drained
• 1 small sprig rosemary
• 1 cup orzo
• 1 bay leaf
• juice of 1 lemon or 1/8 cup bottled citrus juice (you can add more than this if you want extra citrus flavor!)

1. Heat olive oil over medium heat. Add the onion, carrots, celery and garlic. 
2. Cook for 5 minutes until vegetables are soft. Add thyme and pinch of pepper; stir together.
3. Add vegetable broth and water and bring to a boil.
4. Add the chickpeas, rosemary, orzo and bay leaf. 
5. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through.
   
6. Turn off heat and squeeze in fresh lemon juice. 

This recipe is no chopping if you purchase the onion, carrot, and celery either pre-chopped from the produce section or from the frozen section (you can find frozen chopped onion, carrot, and celery soup starters). 

I’ve been cooking this recipe for a very long time. I learned it from a friend, who learned it from a friend, whose mom taught him. This is the sauce you bust out to impress someone, but it’s not hard at all. It’s full of veggies and it’s really chunky and looks as amazing as it tastes. This recipe calls for a lot of chopping of vegetables, so you should be able to handle a knife. It’s vegan, and if you water saute and buy the salt free versions of the canned tomatoes, it is SOS (salt, oil, sugar) free. And you can use a gluten free pasta, as well.

Ingredients:

• 1 tall pot for the sauce, 1 pot for the pasta, a strainer for the pasta, a sharp knife and cutting board
• 1 pound (0.5 kg) box pasta of your choice (you don’t have to cook all of it, depends on how many people are eating. About a quarter of the box per person)
• 1 29 ounce (822 grams) can of tomato sauce (you can get salt free versions of all of these)
• 1 15 ounce (425 grams) can of diced tomatoes
• 1 8 ounce (226 grams) can of tomato paste
• 2 tablespoons (10mL) oil for sauteing (or water saute)
• 1 medium to large yellow or white onion
• 2-3 cloves of garlic (I love garlic so feel free to add more)
• 1 green bell pepper (capsicum)
• 1 yellow or orange bell pepper
• 1 red bell pepper (some stores sell a package with all three colors together)
• 1 8 ounce (226 grams) box of mushrooms (sliced or whole)
• Seasoning: A jar of Italian herbs (or basil and oregano and rosemary and thyme)
• Salt to taste

Directions:

• Chop all your vegetables first! The French have this thing called “mise en place” which means get all your prepwork done first and things will go a million times faster. 
• The onion and garlic are going in first, so dice them and set those aside. Clean and chop the bell peppers into fairly large pieces (about an inch square). Clean and slice the mushrooms (if you bought them whole). Open up all your cans and set those aside.
• Turn the stove onto medium high (8) and heat the oil. When it’s hot, add the onion and garlic. Saute for a couple of minutes, then add the peppers and mushrooms (your pot is going to pretty full). Stir those around for a couple of minutes, getting them hot and softening them just a little. They’re going to cook in the sauce for a while and get soft anyway.
• Add the three cans of tomatoes. The paste is really thick and you’ll have to stir it to get it to mix in.
• Add the Italian seasonings, about 3 tablespoons of the blend or 1 tablespoon of each)
• Bring the sauce back up to a bubble and then lower the heat to about a (4) and simmer for a while. Twenty minutes is a good number. Keep an eye on it and stir it every few minutes so it doesn’t stick to the bottom.
• Once it’s simmering, start the pasta according to the directions on the box. When it’s done, drain the pasta and you can eat!

Required:

* 1 can baked beans (any size or brand)

* water

Optional:

* 1 can meat (go for meat in water, not in any kind of gravy or sauce)

* dried onions (if you have the spoons, diced onion are great and caramelized onions are even better!)

* minced garlic

* salt and pepper

* brown sugar, bouillon, bbq sauce

Basic recipe is to dump beans into a cooking vessel and then add just enough water to thin it out without losing too much flavor. Heat it until hot. Enjoy.

If you want caramelized onions, do that first. Everything else can go in at the same time as the beans. 

If you add too much water, you can just let it simmer off the extra water. I usually just add some bouillon and brown sugar or bbq sauce. No matter what you add, start slow. 

I like to keep the basic ingredients on hand because this is my go to on a slow spoon day. 

I got this recipe here on YouTube and it’s called five minute curry, because they timed it, lol. It’s definitely easy, but they made it look a little dangerous, too. Best to take your time. But it is simple and it’s really good. I gave you bare bones and I added some extras, too. This is vegan and you can make it SOS free (no salt, oil or sugar).

• 1 can chickpeas (drained and rinsed) (no/low salt if you prefer)
• 1 can diced tomatoes (no salt if you prefer)
• 1 can coconut milk (low fat if you prefer)
• 2 tablespoons oil to saute (or water saute if you’re oil free)
• 1 onion, diced
• 2-3 cloves of Garlic (or add 2 tsp powdered to the Cumin and Curry)
• 1 tablespoon Cumin powder
• 1 tablespoon Curry powder
• salt to taste (or omit and/or salt when serving)
• 1 teaspoon black pepper

Saute the diced onion and chopped garlic in the oil or water in a pan. Add the cumin and curry (and garlic powder) and black pepper to the pan and stir, to warm up the spices. Then add the three cans, and the salt and you’re done!

fBut! If you want to get fancy, add the following spices when you add the cumin and curry:

• 1 teaspoon ginger powder (or a thumb of chopped ginger when you saute the onion)
• 1 teaspoon Garam Masala
• 1 teaspoon cinnamon
• 1 teaspoon turmeric
• 1 teaspoon paprika

and then if you want:

• throw in a handful of greens (kale or spinach or parsley or cilantro)

This can be served with rice or couscous or quinoa, so get that going before you start this. If you measure out all your spices before you begin it’s super quick, but if you have time, let the whole thing simmer for about 20 minutes (or until your grain is done.)

Ingredients:

• 1 medium onion
  
• 1 green chilly (finely chopped)
  
• 2-3 medium tomatoes
  
• Ginger garlic paste (or 5 large cloves of garlic and a thumb sized piece of ginger minced)
  
• ¼ kg (½ lb) chicken cut into chunks
  
• 2 medium (1 large) potato
  
• 2 Tbsp oil
  
• Chilly powder
  
• Salt
  
• Tumeric
  
• Garam masala (optional)
  
• Cilantro (optional)
  

METHOD:
1. Dice the onion and tomatoes as fine as you can
2. Heat the oil in a pot on a medium flame and add the onion, ginger-garlic and green chilly. Stir till onions become translucent and the ginger and garlic no longer smell raw.
3. Add the tomato and stir for 2-5 minutes.
4. Add 1 tsp tumeric,½ tsp of garam masala, and salt and chilly powder to taste.
5. Add the chicken and cook until the outside turns white. Meanwhile wash, peel, and dice the potato.
6. When chicken is partially cooked add the potato, mix well.
7. Add one cup cup of water and let the whole thing simmer for 10 minutes. Garnish with cilantro.

Best served with rice and a little bit of yoghurt. If you accidentally make it to spicy you can add a bit of sugar to even it out.

I am not sure where I found this recipe but it is simple and has very few ingredients

Ingredients:

• 2 cans of chickpeas
  
• (Or two cans of tuna if thats more your speed)
  
• ¼ cup Mayo (Regular, vegan, and I’ve also used greek yogurt it works alright)
  
• ¼ Pesto (I’ve used regular and the red type both are good)
  
• Red onion to taste
  
• Lemon Juice to taste

How do I make it?

1. Drain and rinse chickpeas
2. Mash chickpeas (this is optional)
3. Dice onion if you’d like onion
4. Mix Mayo, pesto, and lemon juice
5. Mix in chickpeas and onion
6. Eat

This makes about four servings and is easy to adjust to your tastes. I found it keeps for about a week in my fridge and it does freeze relatively well (I’ve never had it frozen for more than a month). It is good on its own, and in wraps and, if mashed, on bread

instagram breakfast (or lunch)

this recipe is cheap and pretty (just like me). 

ingredients:

• 1 egg
• 1 half avocado
• 1 cup cherry tomatoes
• 2 cups raw spinach
• vinegar (white or rice wine - not apple cider)
• soy sauce (or liquid aminos to make this recipe gluten free)

directions:

1. cut the cherry tomatoes in half and throw in a bowl. add in two tablespoons white vinegar and two tablespoons soy sauce.
2. heat up 1 tablespoon oil (vegetable, olive, or coconut) on medium. toss raw spinach in and sautee for 2-3 minutes until wilted. place spinach on plate.
3. crack egg into pan. cook for two minutes until whites are solid. turn pan off, flip egg, and wait 10 seconds. scoop up egg with spatula and place on plate on top of spinach.
4. cut avocado in half and scoop out half with a spoon. place on plate next to egg and spinach.

salt to taste and enjoy! i always grew up eating filipino breakfast and my favorite part was the tomatoes in vinegar and soy sauce. they add the perfect salt, acid, and brightness!

if you want to make this more filling, add some white rice on the side. 

The Archivist’s auntie made this beautiful pear, pistachio and rose water cake with vegan chocolate caramels on top

Pork ribs, brisket, potato salad, collard greens, and pickles

Simple breakfast of a blueberry, oat and veggie muffin, almond horns, and banana

Sweet potato bacon hash

Cold pressed espresso coconut milk latte

Homemade white chocolate raspberry Italian sodas

Smoked brisket flavored chips

Making a gallon pitcher of iced decaf green tea with orange peel

Blackened Mahi tacos with refried black beans

Scrambled eggs with salsa, bacon, and banana

Gluten free grilled chicken wraps with Dijon, lettuce and shredded manchego

Coconut milk non-dairy Reddi Whip