Chocolate Mudballs.

 

So yum, and the kids love making these too. A cross between chia snowballs and chocolate balls.

1/2 cup natural peanut butter
1/2 cup brown rice syrup (honey or agave)
1 1/2 cups puffed millet or brown rice krispies
1/2 cup oats
1/4 cup wheat germ (or ground flax)
2 tablespoons powdered cocoa
1/4 cup chocolate chips, optional
unsweetened flaked coconut, optional

Heat the peanut butter and brown rice syrup until melted.  In a separate bowl mix cereal, oats, wheat germ, cocoa, and chocolate chips (if using).  Roll into balls using about a tablespoon of mixture.  Roll in coconut or sesame seeds if desired.  Store in refrigerator.*Or add the coconut into the mixture, then roll.

from Simply Real Food

Sweet Potato-Peanut Soup with Nutmeg-Molasses Cream.

Someday I'll get my family to love sweet potatoes as much as I do. Until then, this soup will have to be shelved. Bummer.

Beanballs.

I use these for beanball subs and beanballs with tomato-balsamic gravy but figured they needed a post of their own.

1 (20-ounce) can kidney beans, rinsed and drained (about 3 cups)
2 tablespoons soy sauce
2 tablespoons steak sauce or tomato paste
2 tablespoons olive oil, plus additional for frying or baking
2 garlic cloves, grated or minced finely
1/4 teaspoon grated lemon zest
1/2 cup plain bread crumbs
1/4 cup vital wheat gluten
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme

Preheat oven to 375*F.

Mash the kidney beans in a mixing bowl until no whole beans are left. You don't want them to be completely smooth, you should still be able to recognize that they are kidney beans. Add the soy sauce, steak sauce/tomato paste, 2 tablespoons of the olive oil, the garlic, lemon zest, bread crumbs, wheat gluten, and herbs, and use a fork to mix everything together. Use your hands to kneed the mixture for about a minute, until everything is really well combined and firm.

Roll the bean mixture into walnut-size balls (I use a cookie scoop so they're all uniform). But don't make them too big; smaller makes for the best texture.

Grease a rimmed baking sheet with olive oil {i spray}. Place the balls on the sheet and then drizzle them with a little more oil, to coat {i spray a liberal coat}. Bake for about 15 minutes, until lightly browned on the bottom, then flip them and bake for another 10 minutes. Remove them from the oven.

Blueberry Pie Pancakes with Glaze.

I drool over most of the stuff on Chocolate Covered Katie... including these. Though her suggestion to top with her "Glazy Doughnut Glaze" is what had me. The stuff rocks. Not even close to my own personal achilles heel that I call a blueberry donut... but it's good to be healthy.

Blueberry Pie Pancakes
(makes 12)
1 1/2 cup blueberries (I used frozen mixed berries)
1 cup flour (ww pastry, white, spelt, Bob’s gluten-free, etc.)
1/2 cup rolled oats
1 1/2 teaspoons cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
3 tablespoons agave/sugar (omit if you don’t want sweet pancakes)
1 cup nondairy milk

If you don’t like the taste of fat-free pancakes, add 2 tablespoon coconut oil or vegan butter, and reduce milk by that amount.

Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once.

Cover with G-lazy Glaze and serve.... yum!

G-lazy Glaze
2 tablespoons mashed banana
2 tablespoons unrefined coconut oil 

Combine the two ingredients, and melt. (I used a microwave for 14 seconds.) Then stir stir stir… keep stirring for at least a minute, until the watery mess turns thick and paste-y like frosting.

It seems so simple - so how could it taste so good? But trust me, it does!!

Black Bean Taco Salad With Lime Vinaigrette & Taco Bowls.

These yummy bowls is a recipe from my friend Brooke's blog, Simply Real Foods. I think I made them the day that I saw the recipe. Everyone loved them... and the only change I made was cutting the olive oil. Awesomeness Brooke, thanks!

If you can find a good whole wheat tortilla, when you toast them into bowls - the taste is nutty and totally adds to the overall flavors.

Vinaigrette
1/4 cup chopped tomato
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon grated lime peel
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled


Salad
1 cup chopped tomato
1 large zucchini, chopped (and/or 1 cup chopped green pepper)
1/2 cup finely diced red onion
1 cup frozen corn, partially cooked, rinsed with cold water and drained
1 (15 ounce) can black beans, rinsed and drained
1 avocado, diced
lettuce greens, torn into bite-sized pieces or shredded
crushed tortilla chips or Taco Bowls (directions below)

vinaigrette: combine first 11 ingredients in a blender or food processor, process until smooth.

salad: combine all chopped veggies except lettuce. Pour vinaigrette over top and toss well to coat.

Serve on a bed of lettuce greens. Top with crushed tortilla chips or inside a taco bowl.

Baked Taco Salad Bowls
Whole wheat flour tortillas
cooking spray
salt

Preheat oven to 425*.  Place up to 6 tortillas between damp paper towels on a microwave safe plate and microwave for 30-45 seconds, until steamed.  Arrange 6 empty metal cans or mold of your choice on a large sheet cake pan.  Drape steamed tortillas over molds and press sides down to form folds.  Spray with cooking spray and sprinkle with salt if desired.

Bake taco salad bowls in oven for 7 minutes.  Remove taco bowls from forms and turn right side up on baking sheet.  Place back in oven for about 3 minutes.  Let cool on rack.  Repeat until desired amount of bowls have been baked.

Roasted Eggplant and Spinach Muffuletta Sandwich.

When first flipping through Veganomicon, the picture of this sandwich made me totally want to try it. With it's 70's film and all (seriously needed better photography for this book!). It looked interesting. It looked good. And I really want to like eggplant. 

It wasn't the eggplant that ruined it... it was all the salty olives. I should have listened to their little forward when it said, "Only olive lovers need apply!" I like them. But I surely don't love them. And I even halved them. Still way, way too salty.

I'm tempted to try it again, without all the olives. But it may take me a year. But at least the mashed potatoes were good (they were suppose to be steak fries, but the smashed craving won over).

Veganomicon, page 100

Rainbow Tomatoes and White Beans.

I drooled over this one in Everyday with Rachael Ray magazine... I love tomatoes, white beans, capers and pine nuts - so this was a shoo-in for me. But I knew I'd be the only one eating it (sadly, no one likes tomatoes in my family except for Nolan-and I don't think he was there yet when I first made this) and so I halved it. BIG mistake. I could have eaten it all in 2 lunches. The picture had me hooked again. I swear, good food photography will get me every time. 

from the magazine... so enticing, huh!?!?

2/3 cup chopped parsley
2 tablespoons drained capers, chopped
2 teaspoons red wine vinegar
1 large clove garlic, finely chopped
Salt and pepper
1/4 cup olive oil
1 lb. multicolored tomatoes (orange, yellow, green, red), cut into thin wedges
1 can (15 oz.) cannellini beans, rinsed
1/4 cup pine nuts

In a large bowl, combine the parsley, capers, vinegar, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; whisk in the olive oil.

Add the tomatoes, cannellini beans and pine nuts and toss to coat. Let stand for 10 minutes before serving.

Vegan Berry Shortcakes with Lemon and Thyme Scones.

It was high time to veganize one of my favorite desserts... these yummy shortcakes. And I done gooooood! The combo of thyme and lemon with berries still floors me that it actually tastes good - but it does. And the crust the raw sugar makes on the scones is yummy!

berries
4 cups fresh berries (21 to 22 ounces), rinsed, drained well
1/3 cup maple syrup
2 tablespoons water

biscuits
1 cup old fashioned oats
1 1/4 cups whole wheat pastry flour
1 teaspoon agave nectar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups nondairy milk
1 tablespoon lemon juice
1 tablespoon finely grated lemon peel
1 teaspoon chopped fresh thyme
1 tablespoon raw sugar
whipped cashew cream

Berries: Combine all ingredients in large saucepan. Stir over medium heat until berries are slightly softened and syrup coats spoon, about 10 minutes. Transfer to medium glass bowl. DO AHEAD Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Biscuits: Preheat the oven to 400*F. Grind the oats to a fine meal in a dry blender. Pour into a medium bowl and add the flour, baking soda and salt. Mix well.

Mix the milk, agave, lemon juice, lemon zest and thyme in a small bowl. Pour into the dry mixture and stir briefly with a fork, until just combined. Drop by large spoonfuls onto 2 nonstick baking sheets (or baking sheets lined with parchment paper), making 12 mounds. Smooth the tops a bit with wet fingertips. Sprinkle with raw sugar. 

Bake for about 15 minutes. Transfer to rack; cool slightly. 

Using serrated knife, carefully cut scones horizontally in half. Place bottom half of each biscuit on each of 6 plates. Spoon berries syrup over, dividing equally. Cover with biscuit tops. Place scoop a dollop of whipped cashew cream ontop each and serve.

***A merge of the bon appetit shortcake recipe with the oatmeal drop scones from Reversing Diabetes.

Ultimate BBQ Burger with Chipotle-Ranch Sauce.

After Shayne ate these burgers, he said, "This is probably the best burger I have ever had. Ever." Not bad coming from a chick who's only cooked meat a handful of times in the last year and a half. On the other hand - you may say that Shayne's opinion is scewed because he's a plant-based man now... but I've got family and friends that will back these babies up too!

It's a Rachael Ray... I saw it on a rerun from her show... have made and tasted them in my mouth many, many times. And just waited for the perfect time to try them. Enter Memorial Day, 4th of July and for the first dinner guests in our new house (I'm typing this up in mid-September).

They get better and better each time... I've made them 6 times now. And each time I can't believe that I made something so good.

I get more convinced, each time, that I'm going to turn them into a bean burger the next time I try them - I've already veganized the sauce.... so stay tuned.

I've always entertained with them, so I always forget to get a picture. The picture above is when we had them a couple days later as leftovers. I cute them in half, side-to-side, and broiled them to warm them up and they were just as good. Yum.

1 tablespoon sugar

1 tablespoon steak seasoning

1 tablespoon chili powder

2 teaspoon smoked sweet paprika

1 teaspoon cumin
1/2 teaspoon allspice
2 pounds lean ground sirloin
2 tablespoons Extra Virgin Olive Oil
8 slices cheddar cheese
1/4 cup buttermilk
1/2 cup sour cream
1 chipotle in adobo, chopped, plus 1 tablespoon adobo sauce (eyeball it)

2 tablespoons chopped dill

2 tablespoons chopped parsley

2 tablespoons chopped chives
Salt and freshly ground black pepper
Lettuce
Tomato, sliced
Red onion, sliced into rings
Deli-size pickles, sliced lengthwise

In a mixing bowl, combine the sugar, steak seasoning, chili powder, smoked paprika, cumin and allspice. Add the ground meat to the bowl and give everything a good mix with your hands. Press the meat down in the bowl and score it into four portions using the side of your hand. Scoop out one of the portions and shape it into a burger that's about an inch thick. Press down into the center of it with your thumb while you're shaping it to keep the burger from expanding during cooking. Shape the remaining portions to give you a total of four burgers.

Grill them or place a large skillet over medium high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Cook the burgers in the pan for 3-4 minutes on one side. When you flip them over, lay 2 slices of cheese on each burger and let it melt while the other side cooks for another 3-4 minutes (if you want to cook these guys on a grill, go right ahead! Just preheat your grill on medium-high heat, cook the burgers for 3-4 minutes on one side, then flip them and cook them 3-4 minutes on the other side with 2 slices of cheese laid down over each burger).

While the burgers are cooking, combine the buttermilk, sour cream, chipotle, adobo sauce, dill, parsley and chives in a small mixing bowl. Season the sauce with salt and freshly ground black pepper, and reserve.

When the burgers are ready, load them up onto the toasted Kaiser buns with lettuce, tomato, red onion, pickles and a big dollop of the chipotle-ranch sauce.

Penne with Grilled Summer Squash and Sweet Corn.

I saw this beaut in my Everyday with Rachael Ray magazine... and the picture sold me. I seriously laid it on my nightstand and would just look at it before I went to bed. Did I really just disclose that!? Anyhow... then when I remembered the cashew ricotta recipe I saw on Crysta's blog - I had to make it. 

SO good!! The flavors worked so good together... and with the creaminess of the ricotta - I just felt naughty.

1 lb. penne pasta
4 yellow summer squash (about 1 1/2 lbs.) halved crosswise and each half cut lengthwise into 2 thick slabs
1/4 cup plus 2 tablespoons olive oil
salt and pepper
2 tomatoes, chopped
1 1/4 cups fresh corn kernels (from 2 ears of corn) or frozen
15 oz. cashew ricotta (almost 2 cups)
1 clove garlic, grated
2 teaspoons thyme

Preheat a grill to medium-high.

In a large pot of boiling, salted water, cook the pasta according to package directions. Drain, reserving 1 cup of cooking water. Return the pasta to the pot.

Meanwhile, brush the squash pieces with olive oil and season with salt. Grill, turning once, until nicely charred, about 10 minutes. When cool enough to handle, coarsely chop. 

In a large bowl, mix the tomatoes, corn and olive oil. Add the squash, ricotta, garlic and thyme' toss well. 

Add the pasta and stir in about 1/2 cup of the reserved cooking water. Season to taste with salt and pepper; add more cooking water as desired.

***I roasted my squash and corn because I didn't want to go out in the 100*+ weather. I lightly sprayed  them with olive oil and sprinkled the thyme on them and roasted at 450* for about 15 minutes.

Sidenote: Just now finding the link on the magazine's website to give credit where credit is due, I read the comments. Most were not in favor of this recipe... but I think with the cashew ricotta it adds SO much more flavor then just regular.

Cashew Ricotta.

I saw this cashew ricotta on my friend Crysta's blog... and totally wanted to try it - for 2 reasons. It looked good and was another new technique to making something animal based into plant based. I'm loving these little challenges. Plus, it's a Tal Ronnen recipe... so I knew it'd be good. And if it worked, it could open up the door to sooo many, now vegan, meals.

It worked. I had to wait to find the perfect recipe to try it on... and then I had to get some probiotic powder (which, I'm still needed to look for other uses for). And someday I'll work up the nerve to try the beet ravioli she used it in... the balsamic maple syrup vinaigrette looked so good.

Tal Ronnen's Cashew Ricotta Cheese
2 cups raw cashews
1 teaspoon probiotic powder (from 6 capsules - I use the All-Flora brand) dissolved in 1 cup of warm water.
2 tablespoons nutritional yeast flakes
1 1/2 teaspoons onion powder
1 1/2 tablespoons minced chives
2 tablespoons minced parsley
1 teaspoon sea salt
black pepper

Put cashews in a bowl, add cold water to cover them, and refrigerate 12-14 hours. Drain and rinse them under warm water.

Place nuts in a blender with the probiotic powder and water mixture, and blend until very smooth. Transfer to a clean, glass bowl, and let sit at warm room temperature (I leave the oven light on in the closed oven) for 14-16 hours to culture.

Transfer to a medium bowl, and stir in remaining ingredients. Cheese will keep for a week under refrigeration.

Now, I'm on the search for some good ricotta recipes...

Ranch Lentil Taco Salad.

 

I remember having taco salad growing up and my mom would mix everything in this big ole yellow Tupperware bowl to feed her family of 7. I loved to put ranch on mine... maybe that's weird, but I'm a ranch girl. So when I found the vegan ranch recipe, I knew I had to try it in the taco salad. Oh wow... SO yummy!

It's now Ava's favorite because she helps me make everything and then "plates" everyone's plate. She seriously says, "I'm ready to plate it now Mom." I love it. Maybe it's a bit too many Rachael Ray's, or Food Network Star or Master Chef's... but it's awesome. She also calls it her "birds nest" because of how she "plates" and lays out her lettuce.

romaine lettuce, chopped

tortilla chips

spiced lentil taco recipe

tomatoes

corn

avocado

vegan ranch dressing recipe

cilantro

Taco Seasoning.

Packets of Taco Seasoning have milk products in them (whey solids) and sugar - which is totally not needed. Pus some have MSG. No good. I got this recipe from Mandy, and it totally works. It's awesome. You know what everything is... and it's not loaded with salt. It's perfect. Especially when you don't have a taco seasoning packet, but always have these spices on hand... and have a hankering for lentil tacos. Yum.

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne
1/4 teaspoon oregano
1/2 teaspoon smoked paprika
2 teaspoons cumin
1 teaspoon kosher salt

This is the equivalent of 1/4 cup taco seasoning, or 1 packet, or 1 recipe of lentil tacos.

Vegan Ranch Dressing & Dip.

Ranch dressing was and will forever be one of my most favorite condiments. Plant-based living I had to say good-bye to Hidden Valley and was on the search for an awesome vegan one. I found it. And it's like magic. 

Magic because anything it's over, my kids eat. SO awesome. They dip all sorts of veggies in it, on baked potatoes, over lentil taco salad, regular salad... Magic, right? Mama thinks so.

1 cup vegenaise (if you haven't tried this stuff... you really should. Better then mayo and SO much better for you!)
1/4 - 1/2 cup unsweetened almond milk
1 tablespoon red wine vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1-2 tablespoon of parsley, dill and chives, chopped (or 1-2 teaspoons dried)

Whisk all ingredients together - except milk - until well combined.Then slowly add the milk until you get the consistency of dip or dressing you like. It will thicken some after it's chilled. (You can always add more milk too before using.) Chill and let flavors combine.

Veggie Spring Rolls with Peanut Dipping Sauce.

I've been meaning to try this for about forever. First dilemma, I couldn't find them - I'm blind. They're basically in every grocery store. Second dilemma, needed a good dipping sauce -- not from a jar. When I went to my friend Kelly's baby shower - her sister (Crysta) had this awesome spread of yummy food. And there were her spring rolls. I knew she'd have my back, since she's a crazy healthy eater, and so she posted it up where she got her recipe for the yummy peanut dipping sauce (lovesveggiesandyoga). These are so... sooo... sooo... SO good. 

Inside Veggies... whatever you like, I like...
carrots, julienned
cucumbers, julienned
peppers, sliced 
sprouts
avocado, sliced


Averie’s 2 Minute Peanut Sauce
1/3 cup peanut butter
1/4 cup maple syrup/agave nectar blend
1/4 cup sesame oil
1/4 cup apple cider vinegar 
1 teaspoon ginger powder (optional)

Whisk all together. (I try to chill it before I use it...just a preference.)

Soak rice paper wrappers in warm water for 15 seconds. Put on a flat surface like a cutting board. Fill with veggies and wrap up like a egg roll folding in the sides. And dip. Yum.

Vegan Reeses PB Cups. aka "Hockey Pucks"

This is another from Chef AJ in her book, Unprocessed. I totally agree with her on using dates as a sweetener... it's totally my favorite. The date paste makes the filling for these so creamy and sweet. SO yummy!! And with only 5 ingredients, can't beat it.

This recipe almost made 48 mini cups... I think it was a few shy of 2 full pans of them. The original recipe in the book she has you make the filling put it in a 24 piece silicone brownie pan, freeze, and then mold the filling around it. Hence the hockey puck name. My mom made them first and didn't like the 2 different steps and waiting time. So I changed it up. I think they're much cuter!

filling
1 cup date paste (below)
1 cup peanut butter, unsweetened and unsalted
1 tablespoon vanilla

crust
2 cups unsalted peanuts
1/2 cup raw cacao powder/cocoa powder (or to taste)
2 cups pitted dates
1 tablespoon vanilla

In a food processor fitted with the "S" blade, process crust ingredients until crumbly and all nuts are broken up. Fill mini muffin tins with liners and scoop 1 tablespoon of crust in and smoosh down and up the sides to form a crust. Kinda like a mini pie mold. Finish with the rest of the cups.

Wipe out the food processor and add the filling ingredients. Process until smooth and creamy. Put in a zip-lock and cut off the tip and fill each cup.

Freeze until firm or eat now... either way? Yum....

Unprocessed by Chef AJ

Date Paste

1 pound of pitted dates

1 cup of liquid (water, unsweetened non-dairy milk, unsweetened juice)

Soak dates in liquid overnight or for several hours until much of the liquid is absorbed. In food processor fitted with the "S" blade, process dates and liquid until completely smooth. Store date paste in the refrigerator.

Sweet Potato Fries with Basil-Garlic Mayonnaise.

I loooooove sweet potato fries. And these are good. And the mayo to dip 'em in are even better! SO good. It's a Giada de Laurentiis that I veganized. It wasn't hard... swap out the mayo for vegenaise and you're good. Although I'd like to think there was some more skill to it. 

I haven't gotten my family to love sweet potatoes the way I do... I blame it on their father's revulsion to them. So, I enjoy these all on my own. And I'm totally, and completely... okay with that.

5 sweet potatoes, cut into about 1 by 5-inch "fries"

drizzle of olive oil

2 tablespoons chopped fresh basil leaves, or 1 teaspoon dried

2 teaspoons kosher salt (I go way easy, maybe a 1/2 teaspoon)

1/2 teaspoon freshly ground black pepper

3/4 cup vegenaise

1 clove garlic, minced

1 tablespoon lemon juice

Preheat the oven to 400*F.

Place the sweet potato "fries" on a foil-lined baking sheet and toss with olive oil. Bake until golden, about 45 minutes.

Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine. **

When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic vegenaise alongside for dipping.

**I always go sooo light on the olive oil that the basil salt never really sticks to the fries. So, I just add it to the garlic vegenaise. 

Tamarind Lentils with Poppy Seed-Cornmeal Roti.

We're big fans of lentils around here... and these were a hit. The roti were really good too... a lot of work... and I'm still debating if they were worth all the work. I've realized that sometimes it's just fun to learn a new technique in cooking... doesn't mean I've got to make it again. Sometimes once is enough. The jury's still out.

Veganomicon

pg 123

pg 221

Cheezy Popcorn.

I loooooove this popcorn. In fact, after typing this up - I've decided I need to go make it now... Super simple, and healthy (minus the vegan butter).

air pop popcorn

melt some earth balance... drizzle over the top

sprinkle the nutritional yeast over top

and a little salt

shake it up

and dig in!

Black Beans in Chipotle Adobo Sauce Burritos.

These black beans were scrumpy with the chipotle adobo sauce. Total win, and totally easy. I served them in a tortilla with mexican millet and guacamole on top. I just mixed the beans and sauce all together... but the next time I'll do the drizzle thing so the kids won't get as much heat.

Beans:

2 (15-ounce) cans black beans, drained and rinsed (3 cups)

1 bay leaf

3 cups cold water

1 large onion, peeled and halved

salt and freshly ground pepper

Chipotle adobo sauce:

1 large onion, cut into small dice

4 cloves garlic, minced

3 tablespoons olive oil (i used like 1)

2 chipotle peppers in adobo, minced

2 tablespoons adobo sauce from the chipotles

Combine the beans, onion, bay leaf, and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half of the water has evaporated. Remove the bay leaf and onion before serving.

While the beans are cooking, prepare the chipotle adobo sauce: In a heavy-bottomed skillet over medium heat, saute the onion and garlic in the olive oil until the onion is soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from the heat.

Allow to cool a few minutes, empty the sauce into food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over the individual serving of beans.

{I used 2 tablespoons of my chipotle adobo puree from the freezer. A great tip from Rachael Ray... When you buy one of those 6 oz. cans (you're never going to use all of it in one meal... unless you've got taste buds of steal) take all of the ribs and seeds out of the peppers and then puree the peppers along with the remaining sauce. Scoop it into a zip lock, label it, and stick it in the freezer. It keeps for forever, is a great way to use all the can and when you need some just take a knife and cut off the amount you need. So sweet! I love the tip and have been doing it for years.}

Veganomicon, page 122

Serves 4

Time: about 50 minutes