We had this at the Floyd's in our neighborhood recently and loved it, so we decided to learn to make it ourselves. We added meat to ours to make it a hearty main.
Recipe makes good serving for 4
Ingredients:
2 red onions, finely chopped
1/2 lb ground turkey
4-5 cloves garlic, minced
24 ounces of any mushroom medley mushrooms , sliced
4 tablespoons paprika
3 tablespoons chopped fresh dill
1 teaspoon salt
some freshly ground black pepper
4 tablespoon whole wheat flour
6 tbsp olive oil (for the roux)
2 cups whole milk
4 cups chicken broth
2 tablespoon tamari or soy sauce
chopped dill and parsley for garnish
extra sour cream , for serving
crusty bread for dipping
Recipe:
Sautee the onions and garlic in olive oil until browned. Add the turkey, break it up and brown. Meanwhile in a separate pan, sautee the mushrooms in olive oil until they release their juices and start to brown.
Once onions, garlic, and turkey are brown, remove from pan and make a roux with 4 tbsp whole wheat flour and 6 tbsp olive oil. Stir constantly until brown. Add milk, broth, and soy sauce, mix well. Add paprika, dill, salt, and pepper. Throw in a little parsley too. Add in the mushrooms.
Simmer sauce for 15 min, don't use high heat so milk doesn't curdle.
Serve with a dollop of sour cream on top and chopped dill and parsley, and some fresh ground pepper.
Serve with crusty buttered bread on the side.
In a blender, combine the following:
1 cup oats
1.5 cups whole wheat flour
1 cup pea protein
1 tbsp baking powder
A sprinkle of salt
Blend together until it's a uniform powder. Add crunchy element like sunflower seeds or chopped pecans or walnuts. Makes delicious crispy waffles with lots of protein:) To prepare waffles, combine a half cup of mix with a half cup of milk of choice for each waffle.
In a food processor, put in the following ingredients:
One scant cup dates
3 Tbsp cacao powder
6 tbsp water
1.5 cups shredded coconut, unsweetened
Pulse until combined. Shape into balls and roll in more coconut. Refrigerate for a few hours before serving. Benji likes these too:)
Serves 4 people
Ingredients:
Chicken thighs (3)
Chicken bouillon
Yellow onion diced (1)
Minced garlic (3 fat cloves ish)
6 large tomatoes roughly chopped
2 cans black beans
2 25oz cans of hominy
bottle of salsa verde (La Victoria brand)
Toppings:
Thinly sliced green cabbage
shredded cheese
sour cream
tortilla chips
Directions: Put chicken thighs in the bottom of a soup pot, cover with water and add some bullion. Add tomatoes, drained black beans, drained hominy, and whole bottle of salsa verde. Season soup with pepper, oregano, cumin, and red chile powder. Don't salt, since bullion is quite salty.
Meanwhile, sauté onion and garlic in a pan. Once chicken has been boiled for about 15 minutes, take out the chicken pieces, shred finely (don't be lazy PK this is important) and add back to soup. Let the soup boil a little more until it's thick ish. Meanwhile, finely chop the cabbage into thin shreds and sauté until a bit soft and brown.
Top soup with cabbage, shredded cheese, sour cream, and tortilla chips. Add fresh pepper on top.
Symplax original. Serves 2 (4-5 thick pancakes)
Mix 1 cup whole wheat flour with 1 cup sop milk. Throw in a few generous dashes of hot sauce of choice. Add a chopped bunch of scallions and salt. Batter will be thick.
In a hot oiled pan, put in a bit of batter and spread it a bit with a spoon. Cook a few min on medium, flip. Both sides should be golden brown. Serve with mayo and hot sauce.
