Recipes from dinner tonight

(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

onions chopped

garlic chopped

salt

curry powder

vegan bouillon cubes

red pepper powder

cinnamon

cumin powder

pepper

turmeric

olive oil

parsley flakes or fresh chopped

extra water

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

olive oil

garlic (powdered or fresh)

cilantro chopped

salt

pepper

cayenne pepper

Cholula hot sauce or siracha rooster sauce

cinnamon

lemon or lime juice

hot salsa

place all ingredients in blender and blend until smooth. add liquids as needed.

Flat bread

flour (any type, whole wheat, white, corn etc)

salt

water

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.


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