Quinoa with spicy lemon sauce- vegan
Ingredients:
- 1 c whole quinoa
1tsp apple cider vinegar
1/4 c almond milk
1 can great northern beans- 1/3 lemon or 3 tablespoons lemon juice (cubed or sliced)
- 1 can creamed corn
2 tsp chili powder
2 tsp white pepper
1 tsp cayenne pepper Optional (splash of sweet wine or 1 tsp brown sugar)
Cook quinoa separately. Combine other ingredients in saucepan and simmer. Serve over quinoa. Pictured with side of battered oyster mushrooms:
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Soba and spinach with peanut sauce (vegan)
A few of my friends have been doing the peanut sauce thing recently so I decided to try my hand, building from their original recipe of peanut butter, white wine, soy sauce, and Sriracha sauce. This post will be a bit weird because I’m doing it from my phone. As usual most of these ingredients are optional. The important things are peanut butter, soy/almond milk, apple cider vinegar, and Sriracha.
Ingredients for peanut sauce:
- 1 tablespoon Sriracha or to taste
- 1 tablespoon peanut butter
- 1/4 tsp garlic powder
- 1/4 tsp soy sauce
- 1/4 tsp Ginger if desired
- 1 tablespoon apple cider vinegar
- 1/4 cup soy or almond milk
In a medium saucepan simmer all ingredients together for ten mins then add to cooked soba noodles over fresh spinach. I garnish with flaxseed.
Tamarind Cooking Sauce Vegan
Ingredients:
1/4 to 1/2 tablespoon tamarind concentrate
one medium white onion
1 cup stewed whole tomatoes
1 cup chopped cilantro
1 clove garlic
1 cup water
I went to Original Hy-vee a few weeks ago and ended up impulse-buying some fancy tamarind and date cooking sauce from the health market. Fun Fact: Tamarind means Indian date, or tamar hind. Thanks wikipedia! It tasted great and I was able to make a really different tasting stir fry by adding it to whatever veggies I had on hand. I tried making my own in bulk so I could have a quick way to spice up steamed veggies or rice throughout the week.
Sweet n’ Creamy Vegetable Macaroni (Vegan)
Ingredients:
- Vegetable elbow macaroni
- 1 1/2 cup soy or almond milk
- 1 tomato
- 1 clove garlic
- 1/8th cup red onion
- 1 pearl onion (optional)
- 1 tablespoon flour
- 1 teaspoon vegan butter or olive oil (optional)
- 1/4 teaspoon oregano
- 1/2 to 1 teaspoon soysauce
- 1 teaspoon lemon juice
- two tablespoons apple cider vinegar
For the past few months, I’ve been slowly honing my vegan creamy pasta method. Mostly because after I discovered these adorable vegetable macaronis I don’t feel too bad eating pasta all the time.
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Spinach Dill Nachos (Vegan)
Ingredients:
- block of frozen spinach
- pearl onions or one white onion
- 1 clove garlic
- ½ cup cilantro (optional)
- 3 teaspoons cumin
- 1 ½ tablespoons dill
- 1 can sweet corn
- 1 can great northern beans
- ½ cup mushrooms (optional)
- blue corn chips
Props to my friend Casey for this recipe and for introducing dill to my cooking habits and abilities.
Strawberry Cream Cheese Fajitas (Vegan)
Ingredients:
- Red and/or Green bell pepper
- ½ red onion
- chopped mushrooms
- 1 clove garlic
- fajita seasoning
- vegan cream cheese
- ½ c frozen or fresh strawberries
- Spinach tortillas
We all that one recipe that totally encapsulates what it is that Lackadaisical Biscuit is all about. It happens to everyone. We come home from that great night out, needing to stuff something into our faces while we watch cartoons before passing out. Our intoxicated culinary brilliance, at least once, ends in the most absolute rapture this side of adding ranch to pizza.
For me, it was Strawberry Cream Cheese Fajita (cue choir of angels.)
It was a pretty logical thing to happen. I had fajita leftovers and no sour cream. And I would have eaten just about anything.
Two Faced Eastern Chili
Ingredients:
- 8 oz package of mushrooms
- 3 or 4 carrots
- 1 ½ cups of cilantro
- ½ red onion
- ½ green pepper
- ground ginger
- garlic
- olive oil
- tomatoes
- sea salt
- soy sauce
- apple cider vinegar
- almond milk
- brown sugar
I’ve been kinda feeling the Eastern taste lately. I don’t know if it’s because Baker was recently gifted a sack full of avocados and I thought about making sushi, or whether its because I have a shit ton of vegetables in the freezer and some random sweet and sour stir fry sauce from Hy-vee. Or because I read Fat-Free Vegan’s hot salad article and went out and bought some kale that I don’t know what to do with. Whatever the reason, I got home today and decided to smoke a bowl (fuck yeah on a Monday), create some noms and chill out because it is Monday and I deserve it.
I ended up with a chunky soup that satisfied my stoner cravings for both sweet and savory with the added benefit of not making me become another victim of the munchies.
Wassup
Hey there, we are the Chef and the Baker, two stoner girls who like to whip up delicious foodstuffs while chemically altered.
Chef- One of my favorite things to do is get stoned and cook. I generally skim recipes and enjoy my own trial and error process. I’m a bit proud to say that most of the time the result is not only edible but pretty tasty. I’m bad at making shopping lists, so I mostly come up with recipes that can work around my irresponsible grocery habits. I’m a vegetarian and am currently in the middle of a thoroughly enjoyable foray into vegan alternatives. I will always spell out tablespoon.
Baker- Hello there, I’m Baker. I enjoy the simple things in life like pretty dresses, birds, books, computers, and baking (both in the culinary sense and the stoner sense).I’ve been vegetarian since I was seven years old so you’ll never see me post a recipe on here using meat. I also love baking vegan when I have the proper ingredients to do so, so I’ll try and be sure to work some of those recipes in. I’m a bit of a mess concentration wise so I may jump from subject to subject easily, be sure you can keep up. My recipes will call for a few more ingredients than are probably around your house but they’ll always be cheap and easily accessible.
