Mexican Chocolate Buckwheat Porridge

Mexican chocolate buckwheat porridge from Full of Plants topped with toasted Texas pecans, almonds, activated pepitas, and extra cinnamon of course. Find the original recipe here: https://fullofplants.com/mexican-chocolate-buckwheat-porridge/

Immune Boosting Hibiscus, Rose Hip, Ginger and Honey Infusion

The flu and other icky things have been running rampant in my area so I brewed up a tea to help:

Ginger, about one inch, sliced and roughed up with the spine of a good knife (no need to peel)
3 cups of water
1 T dried Hibiscus
1 T dried Rose Hips
Honey, good quality and raw, to taste

A pot to boil water
A small strainer or similar (cheesecloth, coffee filter, or just a patient pour from the top)

Add the ginger to a pot of water (about 3 cups) and boil for a few minutes. Take the pot off the heat and add a teaspoon each of dried hibiscus and rose hips. Let infuse in the water for a few minutes. Stir in a spoonful of good raw honey and strain into cups.

Baked Creamy "Caulifredo" Pasta with Artichoke and Kale

Crummy weather mandated something decadent and creamy for dinner. I whipped up a roasted garlic cauliflower alfredo sauce and tossed it with pasta, artichokes, and sautéed kale. Topped with a layer of breadcrumbs, it went into the oven until bubbly and golden brown.

Served with a side of steamed broccoli

Avocado Buckwheat Toast with Carrot Lox

Two very strong flavors (buckwheat and fishy carrot lox) are better together.  Above is a slice of toasted buckwheat bread with smashed avocado, carrot lox, scallion and black pepper.

Buckwheat sandwich loaf. Adapted from Vegan Richa's white sandwich bread recipe, find the original here

I really missed the rest of the trimmings so I picked up a red onion today and added capers- much more complete!

NDE Vegan Pepper Jack and Pumpkin Kale Enchilada Casserole

 Pepper Jack recipe from the Non-Dairy Evolution Cookbook

Pepper Jack cooling in a silicon mold

Pumpkin, kale, black bean and corn enchilada casserole with New Mexico Red chile sauce, fresh corn tortillas, and NDE pepper jack

End of the Season Watermelon Salad

Yellow watermelon, heirloom cherry tomatoes, avocado, broccoli sprouts, blue cheese, syrupy aged balsamic vinegar, basil flowers

Corned "Beef" Seitan and a Reuben

Reuben sandwich on rye with swiss cheese, thousand islands dressing, red caraway sauerkraut, and sliced vegan corned beef

Corned beef mixture shaped into a loaf before steaming

Steaming the corned beef

Cooked corned beef

Pink/red inside sliced corned beef

Sauerkraut (followed directions from Sandor Katz' "Wild Fermentation"

This one is a red caraway flavored sauerkraut. It's the perfect taste and beautiful color (without the nitrates) for a Reuben.

Assembled Reuben sandwich on the press

The end.

Carrot "Lox"

 Carrot lox (vegan) on a toasted everything bagel with cream cheese, red onion, dill, and capers

 Carrot lox marinating with kombu

Amaranth Bars

 Popped Amaranth, Flax Seeds, Sunflower Seeds, Chopped Almonds, Pumpkin Seeds, Currants, Golden Raisins, Coconut Oil, Brown Rice Syrup, Sorghum, Cinnamon, Salt

Popped Amaranth. A bit of a learning curve until I found that happy place between un-popped and burned.

Collards and Purple Hull Peas, Blue Cornbread

 Collards and Purple Hull Peas over Brown Rice

 Blue Cornbread

Orange Tofu with Fried Jalapeno

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