Pics for memories sake, #2

Spicy sesame stir fry

Roasted cabbage and carrots with white gravy and toast 

Spicy greens, cherry jam, sautéed sweet potatoe and broccoli stem samich. 

A dinner of potato chips and cherry vanilla ice cream. Yeah, those days happen to me too ;)

Vegetarian Carbanara

Simple and delicious vegetarian carbanara. 

Recipe coming soon

Kidney bean and wheat salad

I made the salad up this morning to go along with the pictured sculptures above because we had critique at school today. An industrialized bean and a one sided wheat berry deserved to be accompanied by the real things in tastigoodnesses fashion. My classmates ended up liking what I made so I'm writing down a recipe for them :) Hi all!

These are the quantities I used, but truthfully suit it to your taste. Change up the beans, grain, veggies/fruit and oil and you can have endless possibilities :)

Recipe:

3/4 cup uncooked Wheat Berries (yields about 1 1/2-2 cups cooked) 

1 cup cooked Kidney Beans (I made them from dry beans in a crock pot the night before, but a can of rinsed beans would work too)

1 small Sweet Potato, thinly sliced then diced up

5 medium Radishes, thinly diced

1/2 medium Onion, 1/4" dice

1-2 cloves Garlic, minced

2 tbs Coconut Oil

1/4 cup Coconut Milk

2 tsp Dill

1 tsp Turmeric 

Salt and Pepper to taste 

Cook the wheat berries like pasta by boiling them in plenty of water, at least 1:3 ratio until they're your desired texture and translucent, meaning no cloudy spots in the center of the berry. It'll take 30-50minutes depending on the size you want them to be because they can absorb tons of water and still retain a good texture. Sometimes I put them in the rice cooker too, your choice. Once cooked rinse them in cool water before adding to other ingredients. 

In a medium sauté pan on medium high add the coconut oil, garlic, and sweet potato. Cook until sweet potato browned and then set aside to cool. (I did this step while the wheat was cooking)

Once all the cooking is done combine all the ingredients in a bowl and you're ready to eat. I guess it could be served as a warm salad or a cooler salad, you decide :)

My version of Fallafels

Friends invited me over for dinner last Sunday, they just had their fourth baby the week before so I wanted to try and make the main part of the meal and bring it with me. When they said they were planning on pita sandwiches, an image of Fallafels popped in my head and I knew I wanted to adventure in that realm. 

They were way more tasty than I imagined and were super filling. 

Servings: 6-8 adults 

Yellow Split Peas

Green Lentils 

Quinoa

Zucchini

Red Bell Pepper

Sweet Potato

Garlic

Coconut oil

Egg

Turmeric

Dill

Salt and Pepper to taste

Coconut sauce

Coconut Milk, whipped

Sour Cream

Dill