mushroom stroganoff

I think I learned how to make this in 1st grade. My mom was obsessed with mushrooms like everyone in my family and this could be put together cheaply for a pile of people and fast

Slice 1 onion and 1 lb mushrooms....(if you eat meat you can braise 1/2 lb of meat here instead of half the mushrooms) any mushrooms will do but I usually use cremini here as they are cheaper than the wilder sorts and have more flavour than white button.
If you happen to have dried shitake on hand rehydrate a small handful. Cut them up and toss the water in too.
Sautee onion and mushrooms at medium heat with 1 tb butter and 1 tb olive oil until the onions become translucent and the mushrooms begin to give off fluid. If you have it add 6oz  of wine and 4 oz glass water, otherwise 10 oz of water will do just fine.Salt and pepper to taste. Do not lower the heat. Once the liquid is reduced by half turn off the heat. The add ins following will curdle if heated much. Add either 3/4 yogurt, 8oz sour cream or 8oz vegan sourcream. Stir and serve over brown rice or buttered (gf) broad noodles with something green or some sauerkraut.

falafel waffles- prep method

I got sick of burning myself deepfrying and panfrying these guys. It also lowers the fat, I guess.  Falafel is my friend. I eat it with chopped cucumber, onion,peppers and tomato. I also eat it dipped in hot sauce and maple syrup (Don't judge me.) or yogurt sauce which stays beautifully in the cups made by waffle irons.

Warm your waffle iron. Keep a thoroughly damp towel on a plate and another plate for your falafel waffles. Take about 10 oz quality falafel mix (check ingredients list for bulghur and modified food starch if you can't eat wheat) and mix as directed or as usual. If you are like me and add parsley, garlic and stuff. If you use homemade or doctored falafel dough run it through a food processor or stick blender first so it's not too chunky. Mix in two eggs thoroughly.You can also use flax goo instead of egg if desired (4 tb boiling water & 2 tb ground flax)  or commercial egg replacer. Brush or spray olive oil on your waffle iron. Glop in 1/2 cup of your mixture (please measure).  Allow to cook until steam stops pouring from the iron. The waffle should not begin to split ...If it does you need more time or to have less liquid. In any case removal of waffles sometimes requires assistance. Wood chopsticks make good unwedging tools. Place complete waffles on plate to cool. Repeat until batter is used up.  If iron gets smoky or too crumb covered, steam the towel in the iron for about 30 seconds and resume. In the event of batch cooking or excess waffles (likely as they are quite filling) allow to cool completely wrap in bags and store in freezer up to 1 month. These can be warmed in a toaster or toaster oven.

apple cheddar rice cooker risotto (veg,gf with dairy free / veganoptions)

I'm going to start out by saying that you shouldn't do this. Your rice cooker is not designed for it and you might set something on fire..Really.

I do it at least once a month but I don't leave the house when I do and I check it every 15 or so minutes. Even then it's really good but not quite risotto textured.

1.Take 1 cup rice (can be med or long grain) add 2 cups water with broth paste (or cubes) or broth
meanwhile sautee 1 chopped sweet onion (like a red or yellow) or one sliced clean leek.
5 cloves minced garlic
and one lb of clean and chopped mild or bitter greens (kale, collard, dandelion, chard,cress,broccoli leaves or spinach. Mustard and Turnip do not work well here)
if you want to add a chopped mushroom or a chopped apple feel free
add a bit of salt nutmeg and pepper
use olive or sunflower oil as your oil
add a handful of walnuts or pecans if you can afford to and want to


2.Cover and let sit until rice is cooked

with cheese 3.  Grate or mince up 1/2 cup very sharp cheddar. add this and 1 tb dijon to your rice and stir thoroughly.

dairy free   3. Take 1 tb dry mustard , 1 tb dijon,1 tb lemon juice, 1/3 cup nutritional yeast and 3 tb sesame paste, if you have almond or cashew butter add 3 tb. Mix all thoroughly. Now mix into rice.

4. Add 1/2 bottle gf hard cider to your pot. stir. The more you stir the more creamy.
5. Reset cooker and put back on cook cycle. allow to be used in keep warm cycle for up to 24 hours. garnish with cress or parsley if desired.

super easy macaroons and even easier macaroons

Mix together
2 cup coconut flakes
½ cup sugar
2 egg whites
¼ tsp salt or vanilla salt
1 tsp almond extract or 1tsp vanilla extract
1 tb  shortening
chill for ½ hr

pre heat oven to 325 F degrees

line a cookie sheet with parchment

drop 1 tb per cookie on cookie sheet

Bake 25 minutes until golden
allow to cool at least 5 minutes before eating
store in airtight container

Even easier vegan macaroons
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Mash 1 overripe banana until pudding textured.
add a pinch of salt and 2cups coconut flakes. Mix well.

pre heat oven to 325 F degrees

line a cookie sheet with parchment

drop 1 tb per cookie on cookie sheet

Bake 25 minutes until golden as your dwelling becomes banana scented
allow to cool at least 5 minutes before eating
store in airtight container.

Sucking Chest Wound Salad (simple and gf when made with gf stuff) 15 minutes max

10 or so years ago I thought I hated beets unless they were in borscht. Everyone else in my family loved beets including he tinny or syrupy pickled harvard beets that besmirch all beet kind. I still hate them. Then I had straight beet juice and recognised it's delicious and inherent borschty, earthy, sweet but not syrupy goodness. So I played it against sour stuff and I made borscht, and torschi and finally I discovered the best thing of all ....sliced raw beets. I couldn't be stopped. Sure it will look like a five year old used lip tint on you, but who cares...it's delicious.mmm beets.

Sucking Chest Wound Salad
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(So named because of the color of goat cheese when mixed with raw beets)
1 lb greens
I use what's around but soft buttery greens and peppery ones seem to work best. Sometimes it's little beet greens, arugula, some ' spring mix' , wrinkled cress and other I grab a dozen carrot tops and some dill from the garden; go at them with scissors and call it a day. Anyway, you need 1 lb of salad greens in a big bowl.
add 1/2 oz of sunflower seeds
and 1 oz goat cheese or other sharp flavoured soft white cheese like feta or farmer cheese. now you can be all presentation-y and slice it neatly with dental floss but I usually pinch off a bunch of little  pieces  and throw them in between layers of greenery
you could leave out the 1/4 of a thin sliced red onion but wheres the fun there?
and if it's needing to be used you could add sliced cucumbers or some leftover cooked quinoa or chickpeas
(and clearly, as usual, I digress)
The important part is that you have 2  or 3 well scrubbed raw beets at hand. Speaking of hands you can use some rubber gloves if you don't want to look like Lady Macbeth. Personally I don't bother unless I have an interview or something. Also don't wear anything you might care about getting stained,and um.. if you are squeamish about pink cutting boards either scrub immediately(no guarantees) or protect your board with a layer of wax paper (still no guarantees but a greater success rate) Slice thin or julienne...just remember the smaller the piece the more blood (um I mean juice). Add the beets and juices to your salad bowl. Now for dressing. Drizzle on some lemon or balsamic vinegar (really gory looking and complements your beets sweetness) and maybe some salt and or olive oil. I like pepper but Rabbit doesn't. Toss carefully. Eat.