The Annual Flush

Move Over Pumpkin Spice

"I'll have a large chocolate gingerbread spice coffee, please."

1. Grate enough fresh ginger into a 3-quart pot for 2-4 tablespoons worth.

2. Add 9 teaspoons of ground coffee, a cinnamon stick, 1-6 teaspoons of peppermint tea (or finely chopped fresh mint leaves), and 1-3 teaspoons of crushed red pepper.

3. Refrigerate overnight.
4. Boil ~5 minutes.
5. Strain through tea strainer.
6. Add chocolate Silk, 1:3 parts coffee.

Array of Potato

Valentine's Day Ember to Remember

Clouds Layered

Strain & Rinse No More

I don't follow pasta-package directions any more. By steaming pasta in triple its weight in water, I've stopped pouring expensive product down the drain:

3 x [ounces of dry pasta] = [ounces of water to boil].

For example, for two servings of gluten-free vegan pasta salad, I used half of an 8oz package of Banza Chickpea Rotini -- in other words, 4oz of dry pasta.

PASTA
In a 1 1/2 quart sauce pan, bring the following to boil:

• 12 ounces of water
• 1 tablespoon of gluten-free tamari
• 1 teaspoon of oil

Add 4oz of gluten-free pasta; cover the saucepan and gently shake.
Bring back to boil, and immediately lower heat.
Simmer for 5 minutes, stirring 2-3 times.
Remove from heat, and cover for 5 more minutes, stirring 2-3 more times.



Stir in ~3/4 cup of chopped cilantro, and the juice of 1/2 lime.


Fold in oven-roasted veggies*, and toss with Balsamic vinegar.


* OVEN-ROASTED VEGGIES

• Arrange bite-sized chunks of yellow squash, brussels sprouts, and red bell pepper in a baking dish (mine is 8"x 11.5" x 2") greased with Crisco stick shortening (not shown).
• Top with finely chopped onion and minced jalapeños.
• Spray with Pompeian Grapeseed Oil, and add salt and freshly ground black pepper.
  
  
• Roast in oven at 400° for 30 minutes.
  
  
• Add a layer of 6 mushrooms, sliced to 1/4 inch.
• Add a layer of two fresh tomatoes, cut into chunks.
  
  
• Roast another 15-20 minutes at 400°.
• Fold into cooked pasta.
• Serve hot or cold.