Peanut butter and Veggie Sandwich

Why is it when I bring up anything that has to do with savory peanut butter, people get all wild and weird about it? There has been some misinformation that has seeped into peoples brains that told them that peanut butter cannot be savory, that it must be paired with something sweet and sugary.

Well I am here to tell you that that is bull shit and while peanut butter does go amazingly with all things sweet and or fruity, it is almost more fantastic with savory notes and veggies. Seriously, I eat peanut butter all the freaking time, and most of that time it is has garlic, vinegar, and some hot sauce mixed into it. To dip carrots and cabbage into of course.

This sandwich is basically that. Peanut butter mixed with a few spices and loaded with veggies. Sure ok, some of you might be a little skeptical, that is how you were raised. Peanut butter and jelly. Peanut butter and fluff. Peanut butter and banana. I get it, because that was me when I was a kid too. But then I grew up and my taste for great things grew up too, which lead me to this sandwich.

So trust me. It will probably be one of the best peanut butter sandwich situations that you will ever stick in your mouth. Plus what do you got to lose? It is a one sandwich, basically no time invested, easy as can be, adventure. One that will change your view of peanut butter and maybe even your life in all the good ways. For reals.

Now to the peanut butter and veggie sandwich!

The stuff. Peanut butter, soy, apple cider vinegar, garlic powder, black pepper, ginger, and red pepper flakes. Also bread and lots of sliced up or shredded veggies. I used red onion, shredded cabbage and carrot, cucumber, sliced fresh green beans, and spinach.

First you pile your veggies together and dump a little vinegar on to them. Also add a little pepper and toss a bit. I did it right on the cutting board. No need to dirty another bowl if you don’t have to.

Now for the peanut butter spread. Mix the soy, rest of vinegar, the garlic, ginger, and red pepper flakes all together with the peanut butter. Add a tiny splash of water to loosen it up if needed. Mix until completely incorporated. And then dip your finger and taste it. Add more soy or spices if you want.

And then you spread the peanut butter all over the bread.

Top with the veggies that have been sitting a good couple minutes in the vinegar.

Close up the sandwich, cut in half…

Eat.

I know, I know. Life is pretty swell, especially with a peanut butter and veggie sandwich.

You’re welcome.

-C

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Peanut butter and Veggie Sandwich

makes 1 sandwich

• 2 heaping tablespoons peanut butter

• 1/2 teaspoon each ground ginger and red chili flakes

• 1/2 teaspoon garlic powder

• 2 tablespoon apple cider or red wine vinegar

• 1 tablespoon soy

• splash of water

• Veggies. You can use any or all of the following . Red onion, shredded cabbage, shedded carrot, sliced cucumber, green beans, spinach.

• 2 slices of some good ass bread

Start by placing all the veggies you are adding to the sandwich into a little pile and drizzle about a tablespoon of vinegar. Add ground black pepper and toss around a little. You can do this in a bowl, but just on a cutting board works too.

Next mix the peanut butter, tablespoon of vinegar, ginger, garlic, red chili flakes, and soy together until completely incorporated. Add a splash of water if needed to loosen a bit if it gets to thick to stir. Then taste. If you think it needs more heat, add more chili flakes, or more saltness, add a splash more soy.

And now spread the peanut butter all over the two slices of bread. Each side get equal amounts. Grab the veggies and pile them on, close sides together, and cut in half.

Eat. And yes, feel free to make another.

Carrot Ginger Brown Rice Pilaf

Do you have a shit ton of rice? I know of at least a few people that might have gone overboard with their rice stock so I think it might be safe to assume that many more did too. And that’s cool, just as long as you eat it. No one like a food waster.

But are you bored with plan rice? Well I got you. Rice is so easy to jazz up. Add a little this, add a little that, and you’ve got yourself a rice dish among the greats. Even better, toast the rice a little before cooking it and you end up with a even better, flavorful rice. That is fact.

Carrot ginger is a classic flavor combination and can pair with just about any other flavors so you don’t have to think too hard about what else to serve with it. And really, you could just eat a big bowl of the rice. There is no need for anything else. It has it all. Grain, veggies, and seeds or nuts… All you need is a fork (or spoon if you are like that) and an open mouth and you are golden.

Now to the rice pilaf!

The stuff. Long grain brown rice, a couple carrots, some fresh ginger, garlic, an onion, soy sauce, olive oil, water, and pepper.

Grab onion and dice it up really small. Shredded or julienne the carrots.

Add a couple of tablespoons of olive oil to a pot. Add in the onions and start on medium heat and let them cook for a few minutes. Then add in the carrots and keep cooking for a few more minutes until they become slightly tender.

Mince the garlic and the ginger.

Add that freshly minced garlic and ginger to the pot and give it a good stir. Add in the rice now as well and cook for another few minutes , stirring it once or twice until you can smell the toasty-ness of the rice. Then add in the water and soy.

Bring the pot to a boil then turn heat down to the lowest simmer. Pop a top on the pot and let cook, undisturbed, for about 30ish minutes, or until all the liquid has absorbed into the rice.

Once rice is cooked, grab a fork and fluff then pop the lid back on and let it rest for 5-ish minutes. Trust, this makes the rice so just do it.

And then the rice is done, all fluffy and flavorful. Add some green something for a little pretty and yum. Also added a handful of toasted sunflower seeds because why the heck not.

-C

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Carrot Ginger Brown Rice Pilaf

makes 3-4 servings

• 3/4 cup long grain brown jasmine rice

• 1 1/2 cups water

• 1 small onion

• 2 carrots (about 2 cups shredded)

• 2 tablespoons minced fresh ginger

• 2 tablespoons soy sauce

• 2-3 cloves garlic

• 2 tablespoon olive oil

• pepper

• 1/2 cup toasted sunflower or any other seeds or nuts you have on hand (optional)

Start by dicing up the onion and shredding or julienning the carrot into small pieces. Place into medium pot along with olive oil and set on medium heat. Cook for a few minutes until the slightly tender.

Mince garlic and fresh ginger and add it to the pot with carrots and onions. Add in dried rice too and keep cooking on medium heat until the rice smells toasty. Add in the soy and the water. Bring pot to a boil then reduce to lowest simmer you got. Place a lid on top and cook for 30ish minutes or until the rice has absorbed all the liquid.

Once the rice has the liquid, remove the pot from the heat and fluff it with a fork. Place lid back on pot and let the rice rest for 5ish more minutes.

Then eat. I think adding a handful of some crunchy seeds or nut and maybe something green only adds to the rice so go for it if you have it around.

Pineapple Upside-down Cake

I don’t really understand the pineapple Easter correlation. I think it might have something to do with ham, but you know what, I really don’t care that much to figure it out. (Okay, I googled it and it is ham related.)

So no ham here but I am all about the pineapple. Last week when I did my grocery shop there were a shit ton of pineapples on sale, so I grab a few figuring that me and the mr would eat them for next week or so. Up until last week, I was positive that the mr really liked pineapple. Until I cut one up. Turns out the mr , for some reason, now doesn't like pineapple that much. What. the, HELL!? This was new news to me. I swear he just says these things to piss me off, but whatever, I guess he is not a fan anymore and it just means more pineapple for me.

But I also made a cake with some of the pineapple because I had so much and also I just wanted to bake a cake. And guess what, turns out the mr does like pineapple, just as long it is in cake form. I should have known.

To the upside down cake!

The stuff. A pineapple, flour, baking soda and power, salt, brown sugar, coconut oil, vanilla and apple cider vinegar.

Cut up pineapple. If you want to get fancy, garb a cookie cutter and cut out pineapple shapes for the upside down part. Or just cut up 1/2 inch slices or rings. however you want.

Get the pan ready. Grease a pan, add a parchment bottom. place about a tablespoon coconut oil into pan and coat bottom of pan then evenly sprinkle in about 1/2 cup brown sugar. Layer in your pineapple.

In a large bowl, whisk together the dry ingredients… (a bowl bigger then mine)

Place pineapple into blender (use scraps if you have them) and blend until smooth. Add in the brown sugar, coconut oil, vanilla, and vinegar and blend until combined.

Pour wet into dry and whisk until combined.

Pour batter over pineapple and into the oven it goes.

Oooooh. Cake. Are you just so excited! You should be, it is an exciting time.

Give it a few minute before flipping it.

Flipped and revealed. So pretty!

Now it’s cake time so get down on it.

-C

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Pineapple Upside-down Cake

makes a 12 round or 9x13 inch rectangle cake

• 2 1/4 cups all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 3/4 cup brown sugar plus 1/4 cup

• 1/2 cup warm coconut oil plus 1 tablespoon

• 1 1/2 cups pineapple pureed which Is about 1/2 a small pineapple

• About 1/4 pineapple for bottom

• 1/4 cup water

• I tablespoon apple cider vinegar

Preheat oven to 350 degrees.

First get the pineapple cut up any way you usually do it. If you want specific shapes for the pineapple bottom, keep that in mind and cut the pineapple accordingly. You are going to want the pieces (like the circles that I used) to be about 1/2 inch thick. And if you are using a cut out, my suggestion is to cut out all the pieces that you need to use and use the cut out scrapes to puree.

Grease and parchemnt line a 12 inch round or 9x13 inch rectangle cake pan. Evenly spread a tablespoon coconut oil on parchment then evenly coat with 1/4 cup of brown sugar. Place pineapple cut outs or pieces into pan. It is fine if pineapple pieced overlap a bit but make sure to not go much thicker then1/2 inch in places.

In a large bowl whisk together the flour, baking power and soda, and salt.

Place 1 1/2 cups of chopped pineapple into blender and blend until smooth. Make sure it equals 1 1/2 cup pureed. Add in 1/4 cup water, 3/4 cups brown sugar, 1/2 cup warm coconut oil, vanilla, and the vinegar and blend until completely smooth. Pour mixture into the bowl with the whisked dry ingredients and mix until combined. Pour cake batter gently over pineapple in pan.

Bake for 45-50 minutes or until the cake is a nice golden brown and a tester poke comes out clean.

Remove cake from oven and let cool for about 5 minutes, then invert pan onto a wire rack or plate and remove pan gently. The cake should pop out easily with the parchment attached. Peel parchment off and if any of the pineapple cokes loose, jus stick it back on.

And then cake. Eat it.

Beans and Greens on Toast

It was a toss up this week. Share this recipe or share home remedies for flatulence!!!! Mah haha! (But honestly, should I share some home remedies for bloating and the toots?)

Ok, so we all know what is going on in the world at the moment and jeezm fuck. I’ll leave it at that.

Word on the streets (or in the news) is that everyone and their mom went out the past few weeks and stock piled a shit ton of food, especially beans. And you know what, that’s cool because beans are amazing and sometimes the silver lining behind bad shit is that you discover something magical. Like beans.

But there is also the issue of all the food people stocked up on in a slight frenzy and might not have had exact intentions for it. Maybe some greens? Did you buy greens? Are they, right now, sitting in your fridge, maybe a little sad, getting neglected because you have been binge eating up the rest of the girl scout cookies like what?

Well maybe this is a good time to use those greens before they go completely bad and you end up tossing them. Even though shit is mad crazy right now, we need to get perspective, especially on food. Waste is preventable. You don’t need to be that person. If you bought it, you for sure better be eating it.

But let me be clear. This is not just a recipe to use up greens and beans because you have to. No no no. These beans and greens are so freaking delicious. It is spring after all and greens are so bountiful and amazing right now. All I want to do is stuff handfuls of the tender green things into my mouth. After months of roots on top of roots, I could gladly eat nothing but greens for the next month. (Until all the other spring veggies start growing!)

This dish is quick and easy and tasty as AF. You can use any type of bean that you have, pretty much any greens you have, and any bread you have. As for the tahini sauce that gets drizzled on top, if you don’t have tahini, you can make it with another nut butter or just use some other dressing situation. It really is that simple and adaptable. And delicious and nutritious. All the boxes are checked!✔️

Now to the beans and greens on toast!

The stuff. Beans, greens. bread, tahini, an onion, a lemon, a little garlic powder, salt and pepper, and olive oil.

Chop onion.

Onions into a skillet with a touch of oil. Cook until soft.

Once onions are soft, toss in the beans! Keep on heat and cook for a few minutes.

And lastly the greens. Right on in, just mix then around and let them wilt down to your preferable wiltedness.

Tahini sauce. All you do is mix the thin with lemon, garlic, a little pinch of salt and pepper, and water until it is creamy.

Lastly, toast the bread. I used a skillet but use the toaster or oven. Whatever you want to do.

And that is it. Toast on plate, pile on the beans and greens and get that tahini sauce drizzled also over!

Now eat. And revel in the greatness of all the good that is now in your mouth!

Stay safe and healthy and aware!

-C

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Beans and Greens on Toast

Serves 1

• 2 cups cooked or canned beans (I used navy but any bean will work)

• 2-3 large handfuls of greens (I used a mixture of spinach, kale, and chard, but again, any green will do, even romaine or spring mix)

• 1 small onion

• 2 pieces of bread

• a lemon (you can sub a tablespoon vinegar if you don’t have a lemon)

• a tablespoon or so water

• a clove of garlic minced or a pinch of garlic powder

• olive oil

• salt and pepper

First dice up the onion and toss into a medium sized skillet with a drizzle of olive oil and a pinch of salt. Place on medium heat and cook until soft which should take about 5-6 minutes. Once cooked, add in the beans and stir around.

Let those hang out for a few minutes and start the toast. I think you can figure out how to make toast so I will let you do that. Also make the tahini sauce. Mix the tahini, the juice of the lemon, garlic, and a pinch of salt and pepper together until completely incorporated. Drizzle in enough water to thin it out to a drizzle-able consistency.

After beans and onions have had the past few minutes to warm and cook, toss in all the greens and a splash of water. Cook for another minutes to 2 or until greens have wilted.

Grab a plate, place toast on plate, pile the beans and greens on toast then drizzle all the tahini sauce on top. Season with salt and pepper if needed.

Smile and then eat.

Cranberry Orange Soda Bread

One of my go to things to do when I am feeling feelings of stress and or anxiety (or angry , or happiness, or sad… all the emotions really) is to bake. I have a feeling that I am going to be baking quite a bit in the next few weeks. And due to the fact that when I went to go buy my usual 25 lb bag of flour the other day and all the flour, at multiple stores, was sold out, I think some of you might be planning on some baking soon too? I sure hope so because I am gonna be pissed if I find out that people are just hoarding all the flour and not using it. 😁

Anyway, soda bread. This bread is not like a soft and fluffy yeasted bread. It is thick and hearty and this one is full of orange zest and dried cranberries to give it just a little more flavor. Of course I was thinking of St Patricks Day next week when I made it because we all know that Irish soda bread is well, Irish, and St Patricks Day is an Irish celebration, but I was also thinking that the mr was coming home for lunch and my sourdough was only about an hour into it’s 8 hour ferment and I had no back up bread for lunch food. So soda bread is what I made. Quick to throw together, bakes within an hour, and is every bit as fantastic as any yeasted bread. The mr was very much pleased to have a nice sturdy, fragrant, hunk of a this bread situation when he came home for lunch and I was a little less crazy stressed because of it. Plus, as usual when baking nice things, the house smelled so good! I think I sometime just bake things just for the smell that lingers for the day. I love it when my hair smells like bread. HA!

Now go grab that flour your hoarding and get at this bread!

The stuff. All purpose and white whole wheat flour, some oats, baking soda and powder, salt, soy milk, brown sugar, oil, dried cranberries, a bit of apple cider vinegar, and an orange.

First add vinegar into milk and stir it up.

Zest the orange into the bowl with the dry stuff, add in the sugar, and give it a good stir to fully combine it all.

Add in the cranberries. Make sure they are not all stuck together and stir them in.

And lastly, add in the milk and oil and stir until a dough forms.

The beauty of unbaked bread dough.

Turn the dough out onto a well floured baking sheet and knead it a few times. Then shape into a big ball and score the top with a big X. Then you just pop it into the oven to bake.

There she is. A big, beautiful loaf of bread. And guess what, you don’t have to wait forever to cut into it. Just 15 minutes of so.

Now you got what you were waiting for. Warm fresh bread, maybe some buttery spread, and a plate (if you a civilized). You eat, you feel better.

Stay well folks!

-C

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Cranberry Orange Soda Bread

makes 1 loaf

• 1 1/2 cups all purpose flour

• 1 cups white whole wheat flour

• 1/2 cup old fashion oats

• 1/4 cup packed brown sugar

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 1 1/2 cups plant milk

• 1 tablespoons apple cider vinegar

• 1/3 cup neutral oil

• a large orange for zest

• 1/2 cup dried cranberries

preheat oven to 375

Mix together the apple cider vinegar with the milk and set aside.

In a large bowl, mix together both flours, the oats, the brown sugar, the baking soda and powder, the zest of the orange, and the salt, until full incorporated. Then toss in the cranberries (make sure they are not all stuck together) and mix them in. Lastly, add in the oil and milk and vinegar mixture and stir until completely combined.

Turn out dough onto a well floured surface and knead a few times, adding more flour to keep your hands from sticking then place on a well floured and parchment lined baking sheet. Form dough into a ball and then score the top with a big X that is about a third of the way deep. Place into oven to bake for 50-55 minutes or until bread is a deep golden brown and sounds hollow when tapped on the bottom.

Once bread is baked, allow to cool for at least 15 minutes or so on a wire rack before cutting into it, but you can cut while still slightly warm.

And then eat

Store uneaten bread in an airtight bag at room temperature for up to 3 days, but it is actually better to eat it within the first 2 days. It does great when sliced and frozen and then tossed back to life.