From Scratch Hot Sauce

Getting used to having a "real job" is weird. I've been so used to being able to pull either 12 hour days working on websites, this blog and taking courses, or just vedging out that getting used to have to be doing a certain task 5 days a week that isn't working towards total independence is just odd.

BUT I havent wavered on my true passion, I've found that even after an 8 hour day of training on the phone and on the computer, I still look forward to making dinner. It's one of the bestparts of my day (although the dishes are a whole other story!) 

Making things like hot sauce and salsa from scratch is something that I picked up in Costa Rica, mostly because the ones available there we're both very expensive AND full of nasties. I've found that although I have a serious Sriracha food fetish, making my own hot sauce is just too awesome to stop doing.

I made two versions so far, one with jalapeños and one with habanero peppers, but in this recipe you can use whatever hot pepper you want or have access to. Don't be shy to whip out those scotch bonnets if you love heat!

I've found that hot sauce is one of those things that people LOVE and put on everything (me!) or something that is occasional or avoided at all costs. I made 2 liters of this stuff one week and it lasted about 2 weeks. I think we may have an addiction...

Use the freshest produce available to get the best results. You can also change up the vinegars you use. I only had access to regular white vinegar, but to make this even healthier you could use apple cider vinegar instead.

Basic Hot Sauce

Ingredients:

- 1 lb hot peppers of choice

- 1 large roasted tomato

- 3 large roasted red peppers

- 1 cup vinegar

- 1 tsp salt

To mellow the sauce a little, or create a more smokey flavor, you can roast the peppers. I roasted them for both the recipes pictured (jalapeño and habanero). Stem and seed them, unless you want an extra hot sauce in which case keep the seeds.

In a blender, combine all ingredients and blend until smooth. 

Can be used right away but it gets even better overnight.

Enjoy!

Kicking Off Vegan MoFo 2013: Sleepy Sunday Avo Mac

I seriously thought that Vegan MoFo started October 1st, so it was quite surprising this morning when I realized that it actually starts today!

Talk about last minute preparations.

But I got it down and thanks to some advance thinking on my part, I have a recipe ready for todays theme!

First, let me introduce you to Vegan Month of Food (MoFo), an awesome annual event for all vegan foodie blogs where everyone gets together and posts every day, or almost, based on daily themes. Unfortunately I missed the official signup so I wont be linked to directly on their website this year. There are official daily themes, which are not obligatory. I've chosen a few of them and also made up a few of my own! There are as follows:

Sleepy Sundays: Breakfast, Brunch and Lazy time snacks.
Metal Mondays: A recipe inspired by an awesome metal song.
TV Tuesdays: A dish inspired or pulled from a fave movie or TV show.
Web Wednesdays: Based on a random search.
Thirsty Thursdays: Some sort or drinkable concoction.
Fruity Fridays: All about the freshness.
Rawk'n Saturdays: A raw dish day.

I've got the first week planned out for the most part, and of course it so happens that my pantry and fridge are on the empty side, so it's going to be a creative week! I'm also going to challenge myself to keeping my recipes as affordable as [possible and will try to post exactly how mush the dish cost for our two big appetites.

Onto deliciousness!

This is something I just randomly came up with when I was 1. Craving comfort food 2. Not wanting to use any flour or non-dairy processed cheese and 3. Had tons of ripe avos. It seriously satisfied me, although it may seem odd at first, just try it.

Creamy Avo Pasta

Ingredients:

- 1-2 avocados

- 1/2-1 cup nutritional Yeast

- S/P to taste

- 1/2 small jar minced jalapenos

- 1/2 cup water

Blend all ingredients except jalapenos until smooth. Serve with whole package of pasta of choice. Top with jalapenos.

Enjoy!