Recipes

Recipes

Vegan Corn Chowder

• 4-5 cups fresh sweet corn
• 4 cups potatoes (Yukon Golds ideally)
• 1 medium onion, chopped
• 1 poblano pepper (or other pepper)
• Fresh garlic to taste
• 1 can light coconut milk
• 2.5 cups stock

Saute the veg in some olive oil, add coconut milk & stock. Simmer until potatoes are cooked. Season with salt, pepper, thyme, paprika. Blend half until creamy. Serve sprinkled with cilantro and scallions.

Potato Leek Soup

• 3 big leeks
• Potatoes, probably 4 cups
• Optionally an onion, if you're short on leeks
• Stock or broth

Saute alliums in butter until soft. Add potatoes, cook a minute or two to coat. Add broth, enough to cover the veg. Simmer until potatoes are well cooked, about an hour. Blend about half until creamy.

Camp Slaw

• 1-3 cups red and/or green cabbage
• Up to half as much volume as cabbage in turnips, carrots, kohlrabi
• Apple cider or white vinegar
• lemon juice
• Olive or canola oil
• sumac
• salt, pepper
• pinch of white sugar, to taste to balance the sours.

Shred veggies and mix in bowl or gallon freezer bag. Mix dressing ingredients to taste in a mason jar. 10 minutes to 1 day before serving, mix in the dressing.

Weeknight Chicken Pasta by Obi & Salma ‘middleeats’ Turkish Style Fusion

Chicken wet rub:

• ~1.5 lb chicken breast
• 1 tsp salt
• 1 tsp paprika
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp garlic granules
• 1/2 - 1 tsp cumin
• 1/2 tsp black pepper
• 2 tbsp olive oil

Chop up chicken, roughly bite sized, mix into the above wet rub. Allow to sit, if you have time.

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Pasta and sauce:

• 250g / 1/2 lb pasta cooked to al dente with 1 chicken stock cube in water
• 1 medium onion (diced)
• 15g / 1 Tbsp butter
• 1 red pepper (diced)
• 2 padron peppers (thinly sliced)
• 4+ garlic cloves (minced)
• 15-30g / 1-2 Tbsp pepper paste [if you cannot find biber salcasi, you can use sriracha, doubanjiang (chinese spicy ben paste), sambal oelek, gochujang, or chili crisp]
• 15g / 1 Tbsp tomato paste
• 3 tsp oregano
• 1 tsp paprika
• 1 tsp sumac
• 1/2-2 tsp pul biber [aka aleppo pepper]
• 1/2 tsp black pepper
• 1/4 tsp salt (will vary depending on how salty pasta water is)
• 300-400 ml pasta water [added stock already in]
• 45g/3-4 Tbsp yogurt

Saute butter and onions for a few moments, then add half garlic. Then add chicken. After about 10 minutes, add peppers. After few moments, add the rest of garlic. After a few moments, add spicy pepper and tomato pastes. Add dry spices. Add pasta water, a bit at a time to deglaze. Aim to use about 300-400ml of pasta water (~1.5 cups). Then gently stir in yogurt. Serve with a dollop of yogurt on top.