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!

Vegan MoFo 2013: Sleepy Sunday's Buffalo Cauliflower

When I think of snack food, it's funny that the actual items that I crave and make now are completely different than what they used to be. Although I went through a thousand phases diet-wise before settling into (very comfortably) veganism, there were certain items that I always loved. The realization I come to today, is that those greasy oil-rich foods I was eating weren't loved for what they actually were, but really for the sauces and spices they were made with. Or the dip, I am a big big fan of dipping things.

When I went vegetarian, I discovered the amazing world of spices. I truly found out what it was to cook amazing food, whereas before I mostly relied on packages foods, or easy to make meals. I started discovering an amazing world where I could make even more amazing food! I used to be the person who couldn't even make boxed mac and cheese well haha.

I can only attribute my love of food and making it to changing my lifestyle and discovering the whole foods, plant based way of living.

This recipe is super simple and the flavors can really be adjusted to whatever you want. Want asian inspired bites? Go for a peanuty sauce, or a sticky sweet garlic concoction. Thinking indian? A yellow curry would be delish. Go wherever your imagination takes you.

Buffalo Cauliflower Bites

Ingredients:

- 1 head cauliflower, cut into florets

- 1/4-1/2 cup hot sauce of choice.

- 1 tbsp tamari

- 1/4 cup water

- 1 tbsp paprika

Pre-heat oven to 400F

Spread cauliflower florets onto parchment paper over a cookie sheet. Roast for about 25  minutes.

While the cauliflower is roasting, combine all other ingredient in a large bowl. (you need enough room to toss the cauliflower in as well)

Remove the cauliflower from the over, carefully putting them into the big bowl and toss well to coat all the pieces. Return the cauliflower to the baking sheet and roast another 15-20 minutes, until slightly crispy.

Serve alone or with a dipping sauce of choice!

(The dip pictured didn't turn out as good as I thought it would, so it still needs a few changes)

Enjoy!

Vegan MoFo 2013: Web Wednesday's: Spicy Peanut Sauce

Words for today's Web Wednesday's were peanut butter and broccoli. Mainly because the broccoli was needing to be used and I had a random craving for peanut butter, although I never usually buy the stuff I found an awesome new one at Veg Fest that I felt the need to test out. I might talk a bit more about when I've used it more.

Now broccolli and peanutd together automatically got me thinking something spicy and asian. So of course the simplest recipe came to mind, spicy peanut sauce served over broccoli and rice noodles. Off to the kitchen I went and with a few simple steps and less than 30 minutes, diner was served!

Quick and easy meals are somewhat of an essential in the society that we live in and making sure that they are healthy, plant based and whole really isn't complicated. Following KISS(keep is simple sweetheart) is a core foundation of how I eat and cook on a daily basis. I do love making a complex meal, but realistically it;s something thats done once in a while. I want good tasting nutritious awesome food without to much effort and within budget. Most of the recipes I post are exactly that!

Onto the sauce...

Spicy Peanut Sauce

Ingredients:

- 1 cup peanut butter.
- 1-2 cups water
- 1/3 cup tamari
- 1-3 tbsp hot sauce
- 2 tbsp rice vinegar
- 1tbsp minced ginger

In a large bowl, whisk all ingredients together. You want the consistency to be much more liquid han you want the final product to be, I used about 2 cups of water total.  Transfer to a pot or pan and heat on medium until thickened and ginger is fragrant, about 5-6 minutes.

Serve over steamed veggies and rice noodles or rice.

Enjoy!

Fiesta Burrito Bowl.

Sometimes, I just want a little fiesta sitting in my bowl, so that I can feast my eyes on it's prettiness, then demolish it by mixing all the ingredients into a not so good looking mess of deliciousness.

I also figured that since I had all the ingredients to truly make this one from scratch, I'd try my hand at making refried beans, which sound much less healthy than they actually are. I have no idea why I never made them before, so so easy and so so good. Plus, I get to know everything that's in them, no more preservatives for this chick.

There is just something awesome about grain bowls that has me coming back for more. Seriously, I could eat these every day, there are so many possibilities and every day could be totally different with the same basic concept in mind. Choose a grain, or a medley of grains, choose toppings and a sauce/dressing. Simple, quick and delicious.

Burrito Fiesta Bowl

Ingredients:

Makes 2 large bowls.

- 4 cups cooked rice.

- One recipe Refried Black Beans

Toppings:

- 3 medium tomatoes, diced.

- 1 romaine heart, shredded.

- 1 avocado diced. 

- Salsa (optional)

- Hot sauce. 

Assemble bowl in layers and enjoy!

Refried Black Beans

- About 2 cups Black beans, cooked.

- 1/4 cup minced onion.

- 1/2 cup water

- 1 tsp cumin

- 1 tsp paprika

- Pinch of cayenne

- S/P to taste

Throw all the ingredients into a medium pan on medium-high heat. Using a fork or potato masher, mash the beans until smooth and incorporated with the water. Cook down to desired consistency. Serve nice and hot! 

I might just go and make this again... Enjoy!!