Heat a large nonstick skillet over medium heat. Add the mushrooms to the dry pan, season with salt, and cook for 5 minutes or until some of the moisture cooks out and the mushrooms begin to caramelize. Add 2 teaspoons of oil along with the onion, season with salt and pepper, and cook until golden brown, 4 to 5 minutes. Stir in the garlic, cumin, and paprika, and cook for 1 to 2 minutes. Transfer to the bowl of a food processor along with the chipotles, to taste.

Place the skillet back over medium heat. Add the walnuts to toast for 1 to 2 minutes until nutty smelling, stirring frequently. Transfer to the food processor and pulse with the mushroom mixture until finely chopped. Scrape into a large bowl and set aside.

Add the black beans and rice to the food processor and pulse two to four times to coarsely chop and combine. Add to the mushroom mixture along with the egg, mustard, 1 tablespoon of breadcrumbs, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir well to evenly combine. If the mixture is a little loose or too sticky to handle, add the other tablespoon of breadcrumbs.

Place the nonstick skillet over medium-high heat and add the remaining 2 teaspoons of oil. Divide the mixture into six equal pieces, about 1/2 cup each, and shape into burgers roughly the size of your buns Flatter patties will be generally firmer and crispier. Thicker patties will have a nice crisp exterior with a more tender center.

Cook until golden brown, 3 to 4 minutes per side. If making cheese areers, add a slice of cheese to each paste cover the pan with lith and allow the cheese to melt for about 1 minute. Serve the patties on toasted buns with your favorite toppings.

Preheat your oven to 450°F and drizzle 1 tablespoon of the oil onto a sheet pan.
In a large bowl, combine the flour, cornstarch, garlic powder, smoked paprika, cayenne pepper, cumin, and salt and whisk to combine. Whisk in the soda water, then add the cauliflower florets and chickpeas. Stir well to evenly coat the cauliflower and chickpeas in the batter.

Add the breadcrumbs to a separate large bowl. Dump the cauliflower and chickpeas into the panko and toss very well to combine and evenly coat, then transfer the cauliflower and chickpeas to the prepared sheet pan. Spread into an even layer, leaving some room between each piece. Drizzle over the remaining tablespoon of oil and bake for 25 to 30 minutes until golden and crisp, tossing halfway through.

Meanwhile, make the buffalo sauce by whisking the hot sauce and butter together. Remove the cauliflower and chickpeas from the oven and toss with the buffalo sauce. Return to the oven for 5 minutes to allow the sauce to soak in.

While the cauliflower and chickpeas cook, whisk the mayonnaise sour cream, lemon juice, vinegar, mustard, and garlic powder together in large bowl. Stir in a the blue cheese and season with salt and pepper. Stir in the chives, carrot, and celery, reserving the leaves for garnish.

Stuff the pitas with the buffalo cauliflower and chickpeas and top with the blue cheese slaw. Scatter with the reserved celery leaves and serve.

Leftover cauliflower and chickpeas can be stored in the fridge for up to 3 days.
 

Pickle the iceberg: Combine the water, vinegar, salt, sugar, and garlic in a large bowl, and whisk until the sugar and salt dissolve. Add the dill and iceberg, and turn to coat the lettuce evenly. It will not be fully submerged in the vinegar mixture yet. Set it aside for 30 minutes, turning the pieces once or twice. In 30 minutes, the lettuce will become halfway softened and pickle-flavored. You can use it now; or you can cover and chill it for up to 1 week.

Meanwhile, make the spread: Combine all of the ingredients in a small bowl, adding the hot sauce to taste.

Assemble your sandwiches: Spread eight slices of toast with a slick of the dressing, and arrange the bacon and tomatoes on top of half the slices. Grab a tongful of iceberg, shaking off the extra vinegar, and pile it on each of the sandwiches. Close your sandwiches with the remaining slices of bread. Cut in half and eat right away.

Place the potatoes in a medium saucepan, and cover them with 1 inch of well-salted cold water. Bring to a boil, and cook for 20 minutes, or until a skewer or paring knife easily pierces a potato. Drain them and plunge them into ice water, letting the potatoes hang out there until they're cool. Drain again, and chill them until needed. The potatoes will keep in the fridge for up to 5 days.

Meanwhile, mix the onion, brine, and 1 teaspoon salt, and set this aside for 15 minutes, during which the onions will soften and mellow slightly. Whisk in the mustard, then the oil and nigella seeds, if using.

Season well with black pepper, and more salt as needed. Taste, and if it's not zippy enough-remember, we want this to season a whole bowl of very neutral, absorbent potatoes-add more pickle brine and/or spicy mustard to taste. Halve the cooled potatoes and add them to the dressing, along with the pickles and dill. Stir to coat.
You can eat this right away, let it harmonize at room temperature for an hour or two, or keep it in the fridge for up to 4 days. (But not if your pota- toes were already 5 days old, okay? Then eat it sooner.)

1. Mix all dry ingredients - Divide in half
2. Add 2 eggs and 1 cup of milk
3. add vanilla and baking powder
4. Bake 350c for 40 mins

1. Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary. However, I find the less scraping and interruptions, the better.
2. The peanuts will go through stages of: crushed, crushed into a fine powder, a paste, a thicker paste, a big “dough ball”, and then the ball will break down into runnier peanut butter. At the point the peanut butter is runny, continue processing for about 1 to 2 more minutes, making sure the peanut butter is as smooth as desired.
3. Add the vanilla, chocolate chips*, optional salt (I do not add salt; the salt from the peanuts I buy is enough for me) and process for 2 to 3 minutes, or until smooth and incorporated. I add the vanilla and chocolate chips all at once through the feed tube with the machine running, but if using a weaker or older food processor, sprinkling them in more slowly may prevent your machine from struggling.
4. Transfer peanut butter into a glass jar or other container with a lid. Store peanut butter in the refrigerator or at room temperature. At room temperature, it firms up some, but stays soft. In the refrigerator, because of the chocolate it hardens and solidifies, but softens up after ten minutes at room temperature. I estimate that it could be stored at room temperature for at least two weeks without issue, but with anything, let common sense be your guide. In the refrigerator, it keeps for months. The shelf life at either room temp or in the refrigerator will far exceed your willpower; making longterm storage issues moot.

1. Place almonds in a bowl and cover with water. It’s preferred to soak them overnight (for 8-12 hours) in the water, but you can get away with soaking for 1-2 hours in a pinch.
2. Rinse and drain the almonds and place into a blender along with filtered water, pitted dates, and chopped vanilla bean.
3. Blend on highest speed for 1 minute or so.
4. Place a nut milk bag over a large bowl and slowly pour the almond milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This took me about 3-5 minutes to get all the milk out.
5. Rinse out blender and pour the milk back in. Add the cinnamon and pinch of sea salt and blend on low to combine.
6. Pour into a glass jar to store in the fridge for up to 3-5 days. Shake jar very well before using as the mixture separates when sitting. Enjoy with Peanut Butter Chocolate Chip Cookies for a real treat. This milk is also lovely with cereal.
7. Notes: If your dates or vanilla bean are dry/stiff, soak in water to soften before use. You can also use another sweetener of your choice like maple syrup. Same goes for vanilla – feel free to use vanilla extract for a more subtle vanilla flavour.

oh She glows

Cover the prunes with hot water and leave to soak for one hour. Combine all ingredients in a small, heavy pan and bring to a slow simmer. Cook for 30 to 45 minutes until the sauce is as thick as ketchup. Add a little more water if it gets too thick. Puree with an immersion blender (or, transfer to a food processor) and let the sauce cool. Store, refrigerated, in tightly sealed jars for up to 1 month. Enjoy.

1. In a large, heavy saucepan, whisk together egg yolks, brown sugar, and pumpkin purée into a smooth paste. Slowly whisk in cream and then milk until fully combined.
2. Whisk in cinnamon, clove, nutmeg, and star anise, and cook over medium heat, whisking frequently, until a custard forms on the back of a spoon and a swiped finger leaves a clean line, 5 to 7 minutes.
3. Push custard through a fine mesh strainer with the back of a spoon or ladle into an airtight container. Stir in bourbon or rye and salt, cover, and refrigerate until completely chilled, at least 6 hours and up to over night. Churn in ice cream maker according to manufacturer's instructions. Transfer ice cream to airtight container, quickly stir in gingersnaps and candied ginger, and firm up in freezer for at least 3 hours before serving.

Put this all in a spice grinder and grind it pretty fine.