Toothache! @desertinnsmileslv to rescue this afternoon. No show until later tonight!
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By karel — 9 months ago
Well, I’m not sure why I made this. I’m not even sure how to begin with the recipe as it all just sort of … happened. But, here goes.
It all started with home made coconut milk yogurt. A yogurt maker is $20 on Amazon. Get one. Never buy yogurt again, dairy or non. It’s so easy to make. For the #Vegan kind, do this:
Coconut Milk Yogurt
3 cans full fat organic coconut milk
Probiotic yogurt starter or 1/2 cup store bought yogurt with cultures (dairy is OK, or non)
1/8 cup wildflower honey
2 tbs agar agar, gelatin or other thickener
Basically, heat the coconut milk to 180 degrees to remove pathogens. Remove from heat, add honey to feed the cultures and agar agar or thickener. Play around with consistency if you like. Cool mixture to 110 degrees. Take your room temperature store yogurt and mix it with one cup of mixture outside of the pot. Mix back in to main mixture when all incorporated; or add probiotic once 110 degrees or less. Put in yogurt maker for 8.5 hours. I recommend straining through cheese cloth or the strainer that comes with yogurt maker to make Greek style. SAVE the stuff you drain off for the pie.
1/2 cup almonds
1/2 cup cashews
1/2 cup pitted plums
1/2 cup pitted dates
1/2 cup rolled oats
Put all ingredients in a food processor and whirl in to a ball. Lay out wax paper on a cutting board and spread crust in to a circle. Press it down to about 1/8″ thickness. You can use wax paper on top to spread it out. Place in pie tin or glass pie pan and smoosh sides up beyond rim of pan for crust.
1 tbs cinnamon
1 tbs Nutmeg
1 tbs Pumpkin Pie Spice
15 oz pumpkin (canned is fine)
1 1/2 cup Bouley Coconut Milk Greek Yogurt (or the strained out coconut milk)
91 g (1 package) silken tofu
1/2 cup honey (or maple syrup if you’re that much a Vegan)
1 cup cashews
Shredded Coconut to Sprinkle on top
Take can of pumpkin and put in bowl. Add Yogurt, tofu, honey, and spices. Process cashews in food processor and mix them in. Then, process the entire mixture until smooth. Taste along the way, it’s delicious. Fill your pie shell with the filling and bake at 375 for 35 to 40 mins.
I liked it, it tasted just like the Holidays! I hope you like it too!
Kitchen Disaster Category: 3Post Views: 23
By karel — 4 months ago
He’s at it again. Karel and EmberDoes_Vegas are out on the Peccolle Ranch trail and he just couldn’t wait to do the show. So, live from a trail in Vegas, Karel lays some Trump Truths on ya, and more. Don’t miss this one of a kind entertainer out in the wild. Listen daily at reallykarel.com and togetherwith.mePost Views: 32
By karel — 10 months ago
By Charles Karel Bouley
OK, I was hungry so I made this recipe up. If you love it, great, if not, oh well, I adored it. Why did I make it, well, it was lunch on a Sunday. Ember and I could have walked, bussed, üBered, taxied or somehow gotten to lunch; or ordered delivery. But, I’m cheap. Or I’m broke. Or both, I can’t tell the difference any more.
So, in to the kitchen I went. First the rice had to start in the pressure cooker or one pot. If you don’t have one, you should. They are a must have kitchen gadget. I use the Cuisinart Pressure cooker.
Chipotle Arros con Tomato
1/2 cup brown rice
1 1/2 cups water (or vegetable stock)
1 can diced, low sodium or no salt added fire roasted tomatoes (or regular, your call)
2 Chipotle Peppers and their lusciously spicy adobo sauce
Combine in Pressure cooker, seal lid, set pressure release to hold and start on high for 18 minutes. When done, allow to release naturally.
It’s going to take it a minute to build up steam, and you’re going to use that time to chop. Yes, you could use a food processor, a Mandolin or some other device. Sure, but why? You’ve got the time, I’m hoping you’ve got the space, knife and cutting board and it never hurts to practice.
So, while that’s cooking, get chopping:
Vegan Sesame Stir Fry with Tempeh
Serves 2 Prep Time 30 Cook Time 15
2 oz Tempeh, sliced into 1/8″ slices
2 1/3 oz Monterey Mushrooms Whole Baby Bellas, sliced
6 1/2 oz sliced rainbow carrots (one purple, one orange, one yellow works well)
8 oz Sweet Sliced onion
10 spears of Aspargus (thinner the better)
3.7 oz broccoli
1/2 medium heirloom tomato (or regular)
4 pitted dates
1 tablespoon Sesame Oil
Tumeric, until you think you’ve put enough, then more.
2 tsp cumin
2 tsp corriander
1 tsp red chili powder, red pepper powder, crushed chilis (heat)
1/2 tsp garlic powder
Sesame Seeds to garnish
Dash cinnamon and nutmeg (yes, I said it)
Once everything is sliced and diced preheat an All Clad or Calphalon large skillet, or the like, and add in the Sesame Oil, careful not to get it too hot as it will smoke.
Add in Carrots, Onion, and Broccoli. Spice them up and sauté for about 10 minutes. Make a spot for the Tempeh and lay it down to grill. Add rest of veggies on the other half of pan and take your stovetop tea kettle and add in about 1/4 cup of water over the veggies. Cover the pan and let cook for about five minutes. Stir. You want veggies tender but firm. Turn Tempeh over Sprinkle with Soy Sauce. Recover pan. Cook four more minutes.
Remove cover of pressure cooker after all pressure released. Stir rice. Serve half the veggies and Tempeh with 1/2 cup of prepared rice. Sprinkle with Sesame Seeds and eat the hell out of it!Post Views: 39