Filling and comforting, but, as a general rule, make sure you leave room for dessert after.
Soup:
1 onion - diced
2 TB olive oil
4 red peppers - pithed and chopped
2.5lbs sweet potatoes - peeled and cubed
1 16oz can tomato chunks
32oz soup stock - any kind you like
1 tsp each salt and pepper, plus more to your liking
2 tsp dried thyme
1 tsp chili flakes
Saute the onion in the olive oil until translucent. Add the peppers and saute for 2-3 minutes. Add the remaining ingredients and boil then simmer until the potatoes are fork tender. Let cool and puree with an immersion blender.
Roasted Chickpeas
1 12oz can chickpeas
1 TB olive oil
2 TB sriracha sauce
1 TB salt
1 tsp black pepper
Mix everything together and spread evenly on a lined baking tray. Bake in a 425 degree oven for 20-25 minutes, tossing halfway through.
Sriracha Tofu:
1 block extra firm tofu - drained, pressed + cut into cubes
1 TB olive oil
1 TB cornstarch
1 TB tamara
1 tsp chili flakes
2 TB sriracha sauce
Toss everything together and spread evenly on a lined baking tray. Bake in a 400 degree oven for 20-25 minutes, flipping the tofu halfway through, until crispy.
Spicy Peppers:
1lb medley of peppers (jalapenos, serrano, anaheim) - pithed and chopped
¼ cup sugar
½ cup boiling water
Vinegar to cover (about 2 cups)
Add the sugar and water together and stir to dissolve. Pour over the peppers. Add the vinegar to cover the peppers and press down so submerged. You can put a plate over them and then cover the container with plastic wrap or a towel. Let sit a few hours to pickle.
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