Tuesday, May 3, 2016

Bike Presentation, Bookstore and Vegan Food Touring this June- West Coast!

The schedule is together for a June trip again, with my food,
bicycle presentation and traveling bookstore.
Check it out, once links are on there it is smart to buy advance
tix if you can because these tend to sell out...
Dinner & Bikes Tour Summer 2016

Wednesday, April 27, 2016

BLTrrito/ Chimichanga!

I have been lately making these and they go well with the carrot sauce from the last post...

fry up some tempeh bacon
prepare refried beans but make them a little smoky, maybe with a hint
of liquid smoke, smoked salt or hickory salt, smoked paprika or
something like that
make spanish rice, have some salsa at the ready
slice up avocado, tomato and have romaine leaves on hand
make potato salad but add chipotle to it (and maybe extra pickles
yum yum)
flame up some big ass tortillas and put this all together...
it's really good.

I like to make smothered chimichangas out of this... leave the romaine
out though because that is kinda gross fried and baked.
I do a couple Tbsp. oil in a hot pan and fry the burrito in there,
browning on all sides.
Then I put it in a baking dish and slather it with that carrot sauce
and some sharp uncheezy sauce and bake it at 400 degrees for 20
Sprinkle with more sauces, with the romaine leaf as garnish and eat
the shit out of it.
Anyway, it's a BLTrrito.
I would post up recipes for all of the components but I'm feeling
lazy and just want to do something I can actually accomplish today.

Saturday, April 9, 2016

Had a bit of an unintentional break there- well, will be attempting weekly recipes again, see how it goes, starting with one easy one today, and one coming tomorrow...


4 or 5 carrots
2 hot peppers- fresno or other red preferably, more to taste
1 peeled, halved onion
4-5 cloves garlic
2 tsp. chili powder
smoked paprika
salt and pepper to taste
1/2 tsp. crumbled oregano
1 tsp.cider vinegar
1/2 tsp. cumin
1 C. veggie broth (use only 1/4 C. if you're doing coarse/chop salsa)
2 Tbsp. tomato paste (for a coarse or chop salsa, use 1 or 2 tomatoes instead)
2-3 Tbsp. oil

Roast carrots, onions, garlic cloves and peppers with a little oil, salt and pepper at 375 degrees for 25 minutes.
Cool a bit, then peel the garlic and discard husks.
For a smooth sauce:
Puree garlic with other ingredients.
Heat in a saucepan until bubbling, adding more liquid or spices as needed, simmer, stirring for several minutes.
For a chunky salsa, chop the vegetables to your liking and add the seasonings.
It's great!