Category Archives: Recipes

Pizza of The GOAT

Another banger for your young tongues taste buddies. This is one of my favorite types of flat bread pizza. I’ll admit I didn’t intend this bread to be flat but I had this dough stashed in the fridge for a day or two. I plan on making some dough that shall rise in less than 7 days. I called this Pizza for the Goat (Greatest of All Time) because it holds my favorite cheese Goat cheese. Normally I stay away from pizza and cheese but every 3 months I indulge.

The recipe for this joint is quite easy to make. You will need Shiitake Mushrooms, Tomato sauce Habenro or Red peppers and Goat cheese. You can make your own dough or grab some from the store. Hopefully all the panic shoppers left you a little flour or pre made pizza dough.

Once you grab your ingredients. Make the dough, spread the sauce. Chop up piece of the goat cheese spread accordingly then add peppers and mushrooms. You can add some salt and pepper to top it off. Bake for about 10-15 minutes and walaaaa

Enjoy, I’ll take some more in depth photos in the future. Simple pizza simple pictures.

Salmon x Wild Rice x Creamy Kale Sauces

Now that I have less people and more food to shoot I can eat 2 fish with one fork. Up first on the menu was Salmon. I like to keep it simple with fish, steam, salt and pepper is all you really need anything else is extra in my book. Rarely do I whip up cream type sauces for my meals but a can of coconut milk caught my eye and the idea sparked. This was a delicious meal, the spicy lentil blend and cabbage really brought it all together. Baked yam for sweet delicious vibrancy on the plate and walaaaa

Ingredients | Recipe

Salmon | Steam x Salt x Pepper

Creamy Kale: sautéed onions and garlic first with sesame seed oil. Once that is to your liking add the butter let that sizzle and melt then add on the coconut milk. I seasoned with curry, salt and pepper. Then add Kale and cook down until it’s the consistency you would like it to be.

Spicy Lentils: Boil a pot of lentils. I like putting seasoning (Berbere, Salt, Pepper) in the water and in the second process before blending. I sautee onions. garlic, habanero pepper in coconut oil. Sometimes I let the garlic and onion charr a little bit before adding the oil. Once the oil is added I will add in the lentils then season with more Berbere. The lentils are done already so at this point cut the heat and take all of what is in the pan and put it in the blender. You can eat this blend cold or hot. I prefer it cold.

Baked Sweet Potatoe | Butter, Coconut Sugar, honey drizzle

Wild Rice and Steamed Cabbage



Reposted from @ betterfoodguru Do you like lentils?

I do, they are little nutritional powerhouses, they cook quickly and their flavor is very mild which makes them versatile as heck.

Today’s turmeric Tuesday post uses small black lentils which cook in a snap and have such a great texture!

👉COCONUT CURRY BLACK LENTIL AND POTATO STEW with  rice, cilantro and mint

🤘Coconut Curry and Black Lentil and Potato Stew Recipe

Prep: 10 mins

Cook time: 30 mins

Yield: 5-7

How to:

1. Put 1/2 lb cleaned small black lentils in a big pot to boil with water about 3 inches above lentil level. Boil for about 20 mins while you prep and cook the other ingredients. You may add in 4 cubed small size potatoes I used russetts but any will do around the 15 min mark to boil as well

2. Sauté in a separate pan with 2tsp olive oil 4 cloves chopped garlic, 2 inches fresh ginger chopped, 1 onion chopped small and 1/4 inch fresh turmeric chopped until all are caramelized well about 5 mins. Add 3 peeled and chopped carrots and 3 baby red bell peppers chopped and salt lightly then cook 3-4 mins

3. Push carrot, onion mix to the side to toast the dry spices. Add 2tsp turmeric, 1T garam masala, 1tsp cumin, 1/2 tsp ground coriander, 1 pinch crushed red pepper and black pepper and cook for 2 mins stirring constantly then add 3T tomato paste and 1 can unsweetened coconut milk and bring to a quick boil then turn off and put aside.

4. Check your lentils. If they are soft add the sauté mixture into the lentils and let simmer for 10 mins. Taste for salt

5. Serve with your fave sides or just a giant bowl and top with copious cilantro and fresh mint.


How to Make Mushroom Broth

Dashi, a flavorful, umami-packed broth, is a fundamental ingredient in many Japanese dishes. It’s usually made with a combination of kombu (dried kelp), dried bonito flakes and iriko (dried anchovies). Shiitake mushrooms can also be added to the mix, resulting in a stunningly clear, clean broth.

For this broth, we put our own TT spin on a dashi made only with dried shiitake mushrooms that have been soaked in cold water overnight. They’re then gently simmered with onions, leeks, garlic and herbs. What results is an umami-rich broth that is a tiny bit sweet with just the slightest touch of acidity coming from a strip of lemon.


40 dried shiitake mushrooms

½ medium yellow onion, peeled and quartered

1 cup roughly chopped leeks (white and pale green parts)

1 head garlic, split crosswise

4 sprigs thyme

4 sprigs parsley

1 bay leaf

1-inch strip of lemon, peeled using a vegetable peeler

1 teaspoon black peppercorns


1. In a large bowl, cover the shiitake mushrooms with 8 cups cold water. Place in the refrigerator for at least 4 hours or (preferably) overnight, making sure the mushrooms are completely submerged in the water.

2. Over a 4-quart saucepan, strain the shiitake mushrooms, reserving the liquid. Gently squeeze the mushrooms to drain any excess water. Remove the stems and reserve the mushrooms for another use.

3. Add the onions, leeks, garlic, thyme, parsley, bay leaf, lemon and peppercorns to the mushroom liquid and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the broth is reduced by half, 2 hours. Strain through a fine-mesh sieve into a large bowl. Cover and chill until ready to use.

Source – TastingTable 

Vegan Fluffy Pumpkin Pancakes

Fluffy Pumpkin Pancakes

What’s better than a hot stack of pumpkin pancakes on a cool fall morning? These guys are soft, fluffy & deliciously spiced. So easy, and so yummy!

Pumpkin Pancakes

Let’s make pumpkin pancakes!

I’ve been baking up a storm of pumpkin-ey things lately… mostly because when you open a can of pumpkin (or make your own pumpkin puree), there’s always some left over. I think that’s the true reason why people are so pumpkin-crazy in the fall. If you start with pumpkin pancakes, you might as well go ahead and make pumpkin cake… and then, well, maybe some pumpkin cookies. After all, you have to use it up! (She says while eating said cookie.)

Anyway, I’ve had so many requests for pumpkin pancakes, and this recipe is our favorite! They’re super simple to mix together, and they’re soft, fluffy, and deliciously spiced. What more could you want in a cozy fall breakfast? These are best the day they’re made, but I enjoyed the frozen leftovers as well 🙂

Pumpkin Pancake Recipe Ingredients

My Pumpkin Pancake Recipe Ingredients

Because this recipe is vegan, it’s totally egg-free. Pumpkin is the perfect natural egg-replacer, giving these pancakes moisture and lift, so they’re nice and fluffy! Here’s what else makes this pumpkin pancake recipe one of my fall favorites:

  • A little flax helps them bind. You could use egg if you don’t have flax.
  • A touch of cane sugar sweetens them up.
  • Baking powder and baking soda make them thick and fluffy.
  • Cinnamon gives them that essential warm “pumpkin spice” flavor.
  • Coconut oil adds richness.
  • Almond milk adds moisture and loosens the batter. While I use almond milk because it’s the type of milk that I keep on hand, regular milk will work just fine here too.
  • And vanilla gives them a deep, complex flavor.

Combine the wet & dry ingredients separately, and fold them together – careful not to overmix! At this point, the batter is ready to cook, so you’re on your way to pumpkin pancake breakfast heaven.

How to make vegan pumpkin pancakes

Have Fun with This Pumpkin Pancake Recipe!

Want to mix up your pancake game? Play with the spices here by adding a dash of pumpkin pie spice, cardamom, ginger, nutmeg, or allspice – anything “pumpkin spice” goes, so feel free to get creative in the spice department. If you do mix up the spices, I recommend keeping the cinnamon and adding a smaller amount of the second spice. I’d start with no more than 1/4 teaspoon for cardamom and nutmeg especially.

You could also fold 1/2 cup chocolate chips, blueberries, or toasted pecans right into the batter for extra texture and pops of flavor.

What to Serve with Pumpkin Pancakes

I love these pancakes as they are, served simply with maple syrup. You could make them fancier by topping them with a dollop of nut butter or yogurt (Stonyfield’s double cream plain yogurt was insanely delicious here). Or if you’re vegan, coconut yogurt would be heavenly too. Sprinkle a few pecans on top and pour the coffee!

If you’re making these as part of a bigger brunch, a frittata would be a great savory accompaniment.

Vegan Pumpkin Pancakes

If you love these pumpkin pancakes…

You have to try these banana pancakes next!

Getting Greens… Essential Minerals and Vitamins

Like everyone else, I’m trying to eat healthier. But it’s not always easy, especially this time of year. And while I love to eat vegetables, sometimes they aren’t the most convenient food to toss in my purse for an on-the-go snack. Like many health-conscious people, I struggle with ensuring I get enough vital nutrients in my diet, especially those found in greens like kale, chard, and collard greens. Or those in cruciferous veggies like broccoli, cauliflower, brussels sprouts, and cabbage. And trying to toss everything in a smoothie can make for one expensive (and potentially nasty tasting!) drink.

But I love the idea of powdered greens for a quick on the go nutritional boost. They are a tremendous addition to any nutrition regime, especially a vegan one. However, blending some dirt-like tasting green concoction with water often makes me gag. Minerals help the body function at optimal levels, and at the very least, add a mineral water a day to your regime.

Like vitamins, minerals are an essential component to help your body run smoothly. Without essential minerals such as calcium, chloride, magnesium, phosphorus, potassium, sodium, and sulfur, your body can not function properly and perform all of its cellular work such as exchanging oxygen and fuel from the blood stream to your cells. You may feel tired, hungry, a little “off” and not understand why. Minerals are found in the foods we eat, but also in the ground — dirt is one way that minerals get sucked up into the root systems of the plants and earth growers like carrots, turnips, onions and more. A balanced diet is critical to maintain optimal mineral health in our bodies. They perform a multitude of functions including regulate hormones, maintain a healthy nervous system and help your cells operate throughout the day.
Macro and micro minerals are both found in nutrient-dense foods such as leafy greens, vegetables, roots, legumes, and even whole grain. Higher doses of macro minerals (think sodium, potassium, calcium, magnesium, etc.) are needed than micro minerals such as selenium, iron, zinc, fluoride, iodine.
We found a helpful chart to help you identify what’s what.
Because of today’s grab-and-go culture of eating, many people are not getting a proper amount of these essential minerals, especially magnesium, iron and iodine.
You may want to consult with a nutritionist to help you asses which minerals you are lacking most and ensure your green supplement provides those. Also, trust your source. Here are three brands I’ve used in the past and vetted well.

This easy-to-make creamy drink masks that, well, green taste of a veggie-based mineral powder. ( A few of my favorite brands are HealthforceSunfood, and Dr. Schulze’s)

It’s easy to bring on your commute, or put in the fridge at work and sip throughout the day.These rich, sweet and creamy drinks almost make it feel like a drinkable dessert or even a light meal replacement for when you’ve had a big day of eating the day before or are trying to hold off for a celebratory evening dinner.

Try either of these two variations on the same drink for when you’re in the mood fo a chocolate drink or more inspired by a mint flavor! And pssst—don’t tell but you can even make these without the green powder for a protein-filled sip. 

Creamy Green Dream Mineral Drinks


Cashew Milk Base

¾ cup raw cashews soaked overnight
10 -12 oz. cold filtered water
2 tsp. Mineral Green powder 


Creamy Mint Dream – ADD:

1-2 drops peppermint essential oil
1 Tbsp. maple syrup OR 5-10 drops liquid stevia
Dash Himalayan Pink Sea Salt


Creamy Salted Caramel Chocolate Dream – ADD:

1 Tbsp. raw cacao powder
¼ tsp. Himalayan pink salt
5-10 drops English Toffee Stevia 

Store in a glass bottle and chill well before drinking. Keep in refrigerator for no more than three days.

Written By –

Read More of the Article Here: How to Eat Your Greens Without Having to Power Through the Spinach

Wasabi Crab Mac & Cheese with Meyhem Lauren – How To

Meyhem Lauren flexes his culinary talents by making wasabi crab mac and cheese in Munchies Test Kitchen. This recipe, inspired by a sushi craving, begins by whisking together wasabi paste, butter, flour, and milk in a pot. Meyhem then brings a large pot of water to boil and cooks the pasta shells. Next, he returns to the sauce base and whisks in Asiago and sharp white cheddar cheese. After draining the shells, Meyhem assembles the dish by layering the pasta and lump crab meat into a casserole dish and seasons it with Old Bay. Then, he evenly pours the cheese sauce over the pasta and crab and places the dish in the oven for 25 minutes. Meyhem adds another layer of cheese, both panko and regular bread crumbs, and returns the dish to the oven for a final 10 minutes. When finished, Meyhem admires his cheesy seafood creation, which he believes could end (or start) a war. Check out the recipe here:… Subscribe to Munchies here: All Munchies videos release a full week early on our site:… Hungry? Sign up here for the MUNCHIES Recipes newsletter.… Check out for more! Follow Munchies here: Facebook: Twitter: Tumblr: Instagram: Pinterest: Foursquare: More videos from the VICE network:

Jolllof Rice w. Yewande Komolafe

“We don’t say a dish is spicy — we say it has pepper.” Yewande Komolafe is a recipe writer who grew up in Lagos and found herself searching for the heat and flavor of Nigerian food in the U.S. She picked the 10 essential Nigerian recipes, and this jollof rice was No. 1. It’s smoky and has a spicy kick. Get the jollof rice recipe: Yewande’s 10 Essential Nigerian Recipes: Photo Credits: Photography by Johnny Miller Food styling by Rebecca Jurkevich Prop styling by Paige Hicks —————————————— SUBSCRIBE: INSTAGRAM: FACEBOOK: TWITTER: PINTEREST: About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).

Making Mushrooms Meaty

On my cooking show today I welcome my friend Chef Derek Sarno & what we create is simply INCREDIBLE 🌎 SUBSCRIBE –… 💬

All the ingredients you will need –…

🔔 Dereks youtube –…

📚 My New Plants Only Kitchen Cookbook –…

📚 Vegan 100 Cookbook – 📚 Vegan Christmas Cookbook –