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Roasted Carrots and Chickpeas

Ingredients

  • 6 large carrots, sliced in half lengthwise
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  • Salt, to taste
  • 1 jar/can of chickpeas
  • 2 tbsp harissa sauce
  • 1 tbsp olive oil
  • Salt + pepper
  • 1/2 cup plain greek yogurt
  • 2-3 oz feta
  • 1 tbsp fresh parsley, chopped
  • 1-2 tbsp tahini
  • Chili-infused olive oil

Steps

  1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
  2. Add your carrots and toss with the olive oil, honey, garlic powder, smoked paprika, and a generous pinch of salt. Bake for 15 minutes.
  3. Meanwhile, drain and rinse your chickpeas. Pat dry with a clean kitchen towel, then toss in a bowl with the harissa, olive oil, and salt and pepper.
  4. After 15 minutes, flip all the carrots over and move to one side of the pan. Spread the chickpeas out on the other side. Bake for 20-25 minutes.
  5. Allow carrots and chickpeas to cool for 5-10 minutes.
  6. Spread yogurt out on serving dish, then add carrots, chickpeas, and remaining toppings. Serve and enjoy!

Hot Pockets

Ingredients

  • 400g flour
  • 2 tsp baking powder (10 grams)
  • 420 g yoghurt
  • condiments (salt, pepper, onions powder, garlic powder, etc.)
  • filling (egg, bacon, ground beef, cheese, etc.)

Steps

  1. Mix flour, baking powder, and condiments, then add yoghurt
  2. Turn into a dough
  3. Divide into 8 balls
  4. Flatten the dough balls
  5. Place filling on top (the filling can be anything you want)
  6. Seal the dough balls (kind of like bao or hot pocket)
  7. Cook on a stovetop on low-medium heat for 5 to 6 minutes each side (i would recommend covering the pan with a pot lid so that the heat gets trapped inside and cooks the sides)

Oven Potatoes

Ingredients

  • 1 lb baby yellow potatoes (Yukon Gold)
  • 2 tsp baking soda
  • 1 tsp Italian seasoning
  • 1 tsp oregano
  • 1 1/2 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tbsp garlic pepper
  • 2 sprigs rosemary
  • 3 cloves crushed garlic
  • 2 tbsp olive oil
  • 2 cloves minced garlic
  • 3 tbsp butter
  • 1 tsp red chili flakes
  • 1 tsp parsley
  • 1/4 cup mayo
  • 1 tsp mustard
  • 1 tbsp barbecue sauce
  • 1 tbsp honey

Steps

  1. Add baking soda and boil potatoes for 10-20 minutes until tender.
  2. Preheat oven to 400°F.
  3. Mix Italian seasoning, oregano, onion powder, smoked paprika, garlic pepper, rosemary, crushed garlic, and olive oil for seasoning.
  4. Toss boiled potatoes with seasoning mixture.
  5. On a sheet pan add oil and little of parmesan cheese, spread potatoes and bake for 30 min.
  6. For garlic butter sauce, melt butter and mix with minced garlic, red chili flakes, and parsley.
  7. Add sauce to potatoes and toss.
  8. For Chick-fil-A sauce, mix mayo, mustard, barbecue sauce, and honey.
  9. Serve potatoes with Chick-fil-A sauce.

Classic Mediterranean-Inspired Pasta Salad

Ingredients

  • 1 lb (about 450g) of your favorite short pasta (rotini, fusilli, penne, farfalle/bow-tie)
  • 1 can (15 oz / 425g) chickpeas (or any beans), rinsed and drained
  • 1 large cucumber, diced
  • 1 pint (about 2 cups) cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1/2 red onion, thinly sliced or finely diced (optional, for less bite)
  • 1/2 cup Kalamata olives, pitted and halved (optional)
  • 1 (16 oz / 473ml) bottle of Italian or Greek vinaigrette

Steps

  1. Cook pasta according to package directions until al dente. Drain well and rinse with cold water until completely cool. Toss lightly with a tiny bit of olive oil (optional, helps prevent sticking).
  2. Rinse and drain chickpeas.
  3. Dice cucumber, halve cherry tomatoes, dice red bell pepper, and slice/dice red onion (if using). Halve olives (if using).
  4. In a large bowl, combine the cooled pasta, chickpeas, cucumber, cherry tomatoes, red bell pepper, red onion, and olives.
  5. Divide into airtight containers or a large zip-top bag.
  6. When ready to eat, pour bottled sauce over the pasta mixture and toss to combine.

Fresh Salsa

Ingredients

  • 1 1/4 lbs ripe Roma tomatoes (about 5-6)
  • 1 (14.5 oz) can petite diced tomatoes
  • 2 green onions, ends trimmed, chopped into thirds
  • 1/3 cup chopped red onion (about 1/4 of a medium)
  • 1 jalapeno pepper, seeded and roughly chopped
  • 1/3 cup fresh cilantro (about a handful)
  • 1 large clove garlic, roughly chopped
  • 2 Tbsp fresh lime juice
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/2 tsp granulated sugar (optional)
  • Salt and pepper to taste

Steps

  1. Combine all ingredients in a food processor
  2. Pulse in 1 second bursts until all ingredients are finely chopped
  3. Refrigerate for a few hours to let flavors marinate (recommended)
  4. Serve with tortilla chips
Fresh Salsa

Tofu Bolognese

Ingredients

  • 250g extra firm tofu
  • 1.5 tbsp dark soy sauce (or tamari if gluten free)
  • 3 tbsp olive oil (or any neutral oil)
  • 1 onion, peeled and finely diced
  • 1 carrot, peeled and finely diced
  • 1 stick celery, finely diced
  • 1 clove garlic, finely minced or crushed
  • 2 tbsp tomato paste
  • 400g can chopped/diced/crushed tomatoes
  • 130ml red wine (optional)
  • 1 stock cube
  • 1 bay leaf
  • 2 tsp flaky sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp sugar
  • 100ml soy milk (or any milk)
  • 440g pasta (spaghetti recommended)
  • Fresh basil
  • Vegan Parmesan

Steps

  1. Drain and pat dry the tofu, then shred using the coarse holes of a box grater into a medium bowl.
  2. Heat 1 tbsp olive oil in a large non-stick frying pan over medium heat. Fry shredded tofu for 5 minutes until lightly browned, stirring often.
  3. Turn off heat, add dark soy sauce to tofu and stir through. Set aside.
  4. In a large saucepan over medium heat, add remaining olive oil and fry onion for two minutes until soft.
  5. Add carrot, celery and garlic, fry for another two minutes.
  6. Add shredded tofu, tomato puree, and red wine. Simmer for 2 minutes.
  7. Add chopped tomatoes and fill empty can with just boiled water, add to pan.
  8. Stir in stock cube, bay leaf, sea salt, black pepper, and sugar.
  9. Bring to simmer, reduce heat, cover and cook for 20 minutes, stirring occasionally.
  10. Cook pasta according to package instructions when sauce has 10 minutes remaining.
  11. When sauce is reduced and thick, gradually stir in soy milk until absorbed.
  12. Dress cooked pasta with some sauce, divide between plates and top with remaining sauce.
  13. Serve with extra black pepper, fresh basil, and vegan parmesan.

Traditional Bolognese sauce

Ingredients

  • 1lb ground beef
  • 150g sliced pancetta
  • 1/2 onion (60g), **finely chopped**
  • 1 medium carrot (60g), finely chopped
  • 1 celery stalk (60g), finely chopped
  • ½ cup of red or white wine
  • 200g Strained tomatoes
  • 1 tbsp Tomato paste (double-concentrated)
  • ½ cup (1 glass) of whole milk (optional)
  • Light meat or vegetable broth (or stock cubes)
  • 3 tbsp Extra virgin olive oil
  • Salt and pepper

Steps

  1. In a heavy non-stick 10-inch (24-26cm) casserole (aluminium or enamelled cast-iron (Dutch oven) or terracotta saucepans can be used), melt the ground or chopped pancetta with olive oil.
  2. Finely chop the onion, celery, and carrot (do not use a food processor); add the vegetables to the oil and pancetta and cook over low heat, stirring constantly with a wooden spoon until softened but not browned.
  3. Raise the heat to medium and add the meat, break it up, then cook for about ten minutes, always stirring, until it sizzles and browns.
  4. Add the wine; cook over medium heat until it has completely evaporated.
  5. Add the tomato paste and purée. Mix well; add a cup of boiling stock (or water) and simmer, covered, for about 2 hours (or 3 depending on preference and type of meat), adding hot broth (or water) as needed.
  6. Add any milk (traditionally used) half way through the cooking; allow to evaporate completely.
  7. Season with salt and pepper before serving. When ready the sauce will be a rich maroon hue, thick and glossy.

Tuna Patties

Ingredients

  • 2 (5 to 6-ounce) cans tuna
  • 2 teaspoons Dijon mustard
  • 1/2 cup white bread, torn into small pieces
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon water, or liquid from the cans of tuna
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives, green onions, or shallots
  • Salt and freshly ground black pepper, to taste
  • Crystal or Tabasco hot sauce, to taste
  • 1 raw egg
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon butter
  • Lemon wedges (optional)

Steps

  1. Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.
  2. In a medium bowl, combine the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on some salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.
  3. Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper-lined tray and chill for an hour. (You can skip the chilling if you are short on time. Chilling just helps the patties stay together when you cook them.)
  4. Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3 to 4 minutes on each side.
  5. Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.