(all this is vegan, and the measurements are intuitive: cook with a conscious and with creativity)
Sweet potato and chickpea chili
sweet potatoes pealed and chopped into bite sized pieces
several cans of chickpeas
bell peppers chopped into bite sized pieces
vegan bouillon cubes
red pepper powder
parsley flakes or fresh chopped
stir fry the onions, garlic, sweet potatoes, and red peppers in olive oil. then add the chick peas and other spices, and the extra water, put on a lid and simmer until the sweet potatoes can be pierced by a fork.
Poor man’s hummus (if you can’t afford the Tahini, but if you can afford it add the tahini because it’s delicious)
canned or soaked chickpeas
garlic (powdered or fresh)
Cholula hot sauce or siracha rooster sauce
lemon or lime juice
place all ingredients in blender and blend until smooth. add liquids as needed.
flour (any type, whole wheat, white, corn etc)
dash olive or canola oil
several spoonfuls sourdough starter (optional since this bread can be unleavened)
need ingredients together until they are of a workable consistency, let dough rest for 20 minutes or more, then break into balls that fit into your palm. Let rest again for at least 10 minutes. If the dough is sticky, dust your hands and the dough and surfaces with extra flour. Flatten the balls into the desired thickness and shape of the breads, then heat up a cast iron skillet, and place the breads into the dry pan, flipping as each side browns. Cool on a cooling rack to prevent sweating.