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.

~

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.