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Blackberry Soup

Ingredients

4 cups blackberries, fresh or frozen, thawed and drained 2 cups cold water 1/2 lemon, sliced 1/4 cup sugar 3 whole cloves 2-inch stick cinnamon 1/2 cup light cream

Instructions

Set aside a few berries to use as a garnish. Combine berries, water, lemon, sugar, cloves, and cinnamon in a soup pot. Simmer, mashing berries with a spoon, until fruit is soft. Strain through a fine sieve, pressing to remove as much juice as possible. Discard solids. Cool, chill well, and blend cream into berry juice. Garnish with berries.

Serve Blackberry Soup in small bowls as an appetizer on a hot summer night or as a dessert soup, garnished with whipped cream. You can also use black raspberries, if available.

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Tikka Masala Birria Tacos vegan Prep Time15 mins Cook Time35 mins Total Time50 mins Servings: 4

Ingredients

For the tikka masala sauce ½ cup (130 g) tomato paste (scant cup, not overly filled) 3 tablespoons non dairy yogurt or you can use non dairy cream such as coconut cream. 1-2 teaspoons garam masala 1 teaspoon ground coriander 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon salt ¼ teaspoon black pepper 1 teaspoon Kashmiri chili powder or paprika, Or use 1/2 teaspoon cayenne ½ teaspoon amchoor or dried mango powder, This is optional you can add in ½ -1 teaspoon of lime juice instead 1 ½ cups (350 ml) of water

For the taco filling 12 ounces (340 g) sliced mushrooms, fresh mushrooms like cremini, white, baby Portobello ½ green pepper thinly sliced ½ red pepper thinly sliced ½ red onion thinly sliced or 3/4 cup sliced onion ½ teaspoon of salt ¼ teaspoon black pepper 2 teaspoons or more taco spice blend 3-4 tablespoons of the tikka masala sauce from above

For serving 10 to 12 5 inch tortillas 1 cup vegan mozzarella cheese or other shredded cheese of choice a few teaspoons oil as needed to cook Chopped red or white onion, chopped cilantro, lime wedges and sliced jalapenos for garnish and serving.

Instructions

Make the tikka masala sauce; In a bowl, combine all the ingredients under tikka masala sauce and mix really well. Press the tomato paste into the water mixture on the side of the wall and mix in so that the paste is mixed in really well. Taste and adjust salt and flavor. If you’d like tangy add in some lime juice and mix in. Set aside For the filling, heat a skillet over medium high heat. Add 2 teaspoons of oil or add ¼ cup of broth. Add in the mushrooms, peppers onion and a generous pinch of salt and mix well. Cook until some are starting to turn golden (3-5 mins) then add in the black pepper, taco spice and remaining salt and mix in. Continue to cook for 2-3 minutes then add in 3 tablespoons of the mixed tikka masala sauce from above and mix in. If the mixture is drying too much add a few splashes of water and continue to cook until the mushrooms are cooked to preference, then remove from heat and set aside. Assemble the tacos. Heat up a skillet over medium high heat. Add a few drops of oil. Take 1 tortilla and dip it really well in the tikka masala sauce. Then place the tortilla on the hot skillet. On one half of the tortilla, add some of the filling then top with cheese and continue to cook until the tortilla starts to get golden brown at the bottom then fold it and press. Flip and press again for a few minutes so that it crisps up and the cheese melts then take off heat. Repeat for all tortillas and plate them. Top the tortillas with chopped onions, cilantro, lime wedges, jalapenos if using. Heat up the remaining tikka masala sauce in skillet or microwave until it comes to a boil. Taste and adjust salt and flavor. If you want it a little sweeter add in a little bit of maple syrup and mix in. Serve: Place this in a small bowl to serve with tacos. To eat you want to dip each of the taco into the tikka masala sauce then dig in.

Notes

To make this gluten free, use gluten free tortillas. This recipe is nut free and soy free. To amp up the protein in the recipe add in some shredded tofu along with the mushrooms or instead of the mushrooms or add in some crumbled up cooked chickpeas or beans. Or add seitan or soaked soycurls. Add more taco spice and salt and another 1-2 tablespoons of the tikka masala sauce and cook the filling or cook to preference and use that as the filling of the tacos.

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Spicy coconut basil chicken curry with garden vegetables. prep time 10 minutes cook time 20 minutes total time 30 minutes servings 4

INGREDIENTS

1 pound boneless skinless chicken thighs or breasts, thinly sliced 1 1/2 tablespoons yellow curry powder 1 teaspoon ground turmeric 1/4-1/2 teaspoon cayenne pepper using more or less to your taste Kosher salt and black pepper 3 tablespoons sesame oil or extra virgin olive oil 2 zucchini or summer squash, diced 2 ears sweet corn, kernels removed from the cob 2-3 medium shallots, chopped 2 cloves garlic, minced or grated 1 inch fresh ginger, grated 1 pinch crushed red pepper flakes 1 can (14 ounce) coconut milk Juice and zest from 1/2 a lemon 1/4 cup fresh cilantro, chopped 1/4 cup fresh basil, roughly torn 2 cups cooked basmati rice Toasted sesame seeds for serving

Metric

453.59 g boneless skinless chicken thighs or breasts, thinly sliced 1 1/2 tablespoons yellow curry powder 1 teaspoon ground turmeric 1/4-1/2 teaspoon cayenne pepper using more or less to your taste Kosher salt and black pepper 3 tablespoons sesame oil or extra virgin olive oil 2 zucchini or summer squash, diced 2 ears sweet corn, kernels removed from the cob 2-3 medium shallots, chopped 2 cloves garlic, minced or grated 1 inch fresh ginger, grated 1 pinch crushed red pepper flakes 1 14 ounce can coconut milk Juice and zest from 1/2 a lemon 4 g fresh cilantro, chopped 6 g fresh basil, roughly torn 316 g cooked basmati rice Toasted sesame seeds for serving

INSTRUCTIONS

In a medium bowl, toss together the chicken, curry powder, turmeric, cayenne, 1 tablespoon oil, and a pinch each of salt and pepper.

Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over, about 5 minutes. Add the zucchini, corn, shallots, garlic, and ginger. Season with crushed red pepper flakes, salt, and pepper. Cook the veggies another 5-10 minutes or until they just begin to soften.

Stir in the coconut milk and 1/3-1/2 cup water. Stir to combine, bring the mixture to a simmer over medium heat, cook 5-10 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lemon juice and zest, cilantro, and basil.

To serve, divide the rice among bowls and spoon the curry overtop. Top with sesame seeds and fresh herbs. Enjoy!

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Potatoes of the Caribbean Soup Time: 30 minutes Yield: 6 servings

Ingredients

    2 medium onions, chopped     2 teaspoons canola oil     3 cloves garlic, minced     2 teaspoons fresh gingerroot, minced     2 teaspoons ground coriander     1 teaspoon ground turmeric     1/2 teaspoon dried thyme     1/4 teaspoon ground allspice     5 cups vegetable broth     2 cups sweet potato, cubed and peeled     3 cups fresh kale, chopped     1 cup frozen sliced okra     1 cup coconut milk     1 cup canned diced tomatoes, drained     1 cup canned black-eyed peas, rinsed and drained     2 tablespoons lime juice

Directions

Step 1 -In a Dutch oven, sauté the onion in the oil over medium heat until tender, about 5 minutes. Step 2 -Add the garlic, the ginger, the coriander, the turmeric, the thyme, and the allspice to the onion and cook until fragrant, about 1 minute. Step 3 -Stir the broth and the potato into the onion mixture and bring to a boil. Step 4 -Reduce the heat, cover, and simmer the soup, about 5 minutes. Step 5 -Stir the kale and the okra into the soup. Step 6 -Return the soup to a boil, cover, and simmer until the potato is tender, about 10 minutes. Step 7 -Add the milk, the tomatoes, the peas, and the lime juice into the soup and heat through. Step 8 -Serve.

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Pickle de Gallo Prep Time 25 minutes Additional Time 30 minutes Total Time 55 minutes Servings 6 servings

Ingredients

    6 dill pickles finely diced     1 bell pepper finely diced (choose red, orange, or yellow)     1 small red onion finely diced     1 teaspoon sriracha sauce     3 tablespoons fresh cilantro chopped     1 tablespoon pickle brine     salt and pepper to taste (optional)

Instructions     Add the dill pickles, bell pepper, and red onion to a mixing bowl.     Stir in the sriracha. Start with 1 teaspoon and adjust to taste if you like more heat.     Add the chopped cilantro and pickle brine.     Gently mix everything together.     Cover and refrigerate for at least 30 minutes to let the flavors come together.     Serve chilled! Use it as a topping for grilled meats, a zesty taco companion, or enjoy it with tortilla chips.

Notes

    This Pickle de Gallo recipe makes 1½ to 2 cups     Serve it with chips, on burgers, tacos, wraps, or grilled meats     For a low-sodium version, rinse the pickles before chopping     Refrigerate any leftovers in an airtight container for up to 4 days. Do not freeze.

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Peach Wine Serves: 4 Prep Time: 20 Min

Ingredients

3 ripe peaches, or 15 ounce can of peaches 1 bottle pinot grigio 1 bottle peach sparkling wine 1 lime, cut into wedges

Directions Step-By-Step

1 Place peaches in blender. If using whole peaches remove pit, but leave skin on. 2 Pour in wine and blend until smooth. Can store up to this point overnight in the refrigerator. 3 To serve fill glass with ice. Fill about 2/3 full with wine mixture. Top off with sparkling wine. Squeeze lime wedge and serve.

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Aoshima, Japan-cat island

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Apollo 11-July 20 1969

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Shrimp and Avocado Salad with Corn and Tomatoes Total time: 30 mins Servings: 4 Storage: Refrigerate the shrimp for up to 2 days; the sauce for up to 4 days.

Ingredients

For the sauce 2 cups (2 1/2 ounces) packed fresh cilantro leaves and tender stems 2 scallions, coarsely chopped 2 serrano peppers, seeded and chopped 1/4 cup mayonnaise 2 tablespoons fresh lime juice 2 tablespoons olive oil 1 clove garlic, coarsely chopped 1 teaspoon white vinegar 1/4 teaspoon fine salt, plus more to taste Water, as needed

For the salad 2 ripe avocados (11 ounces total) 1 cup frozen corn kernels, defrosted and chilled 1 cup (6 ounces) grape tomatoes, quartered 2 tablespoons finely diced red onion 1 tablespoon fresh lime juice, plus more to taste 1/4 teaspoon fine salt, plus more to taste 1 pound peeled and deveined, cooked, chilled jumbo shrimp (16-20 count)

Steps

Make the sauce: In a blender, place the cilantro, scallions, serrano peppers, mayonnaise, lime juice, olive oil, garlic, vinegar and salt and blend on low to combine, then increase to high and blend until smooth. If the sauce is too thick, add water, 1 tablespoon at a time, until it reaches the desired consistency. Taste, and season with additional salt, if needed. You should have a scant 1 cup.

Make the salad: Halve, pit and peel the avocados, and place the flesh of 1/2 an avocado onto each of the 4 serving plates; mash it with a fork. Top each with 1/4 cup each corn and tomatoes, and some of the red onion, then drizzle with the lime juice and sprinkle with salt.

Place 4 to 5 shrimp on top of each mound, then spoon the sauce over and serve.

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Two-Ingredient Banana Chocolate Chip Ice Cream Bites Prep time 3 hours Total time 3 hours Serves: 24

Ingredients

6 very ripe bananas ¾ cup mini chocolate chips, divided

Instructions

Line a baking sheet with parchment paper. Slice the bananas into ½-inch slices and lay flat on the parchment-lined baking sheet. Cover with plastic wrap and place in the freezer for 1-1/2 hours.

Remove frozen bananas from the freezer and let set out for about 5 minutes while you set up your food processor or blender. You want the bananas to softened just a bit, but still be frozen.

Place the bananas in the food processor and pulse/blend until smooth and creamy. Stir in ½ cup mini chocolate chips.

Grease a mini muffin pan with non-stick cooking spray. Scoop the banana ice cream into each cup, filling each one almost full, then sprinkle the top of each cup with a few more mini chocolate chips. Place the muffin pan in the freezer for an hour.

Remove the pan from the freezer and pop each bite out with a knife. Stack the banana ice cream bites in a freezer safe container with a lid, placing parchment paper between each layer of bites to keep them from sticking together.

When ready to eat, remove however many bites you want from the freezer container and let set out for a few minutes before eating.

Notes Store bites in the freezer for 2-3 months.

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Disney’s Dole Whip Prep/Total Time: 10 min. Makes 2 servings

Ingredients

    2 cups frozen pineapple chunks     1 cup vanilla ice cream     1/2 cup unsweetened pineapple juice

Directions

    Place all ingredients in a blender; cover and process until thick, stopping and scraping sides as needed. Pipe into 2 bowls or glasses, topping each with a swirl.

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Spicy Potato Tacos Servings 6 tacos

US Customary

Ingredients

**For the Spicy Potatoes 2 pounds russet potatoes, scrubbed and cut into 1/2 inch pieces 2 tablespoons olive oil 1 tablespoon cornstarch 2 teaspoons cumin 1 teaspoon sweet paprika 1/2 teaspoon ancho chile powder Pinch cayenne pepper (or to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper

**For the Chipotle Sauce 1 cup raw cashews, soaked in water 4-8 hours, drained, and rinsed 1/3 cup water 2 tablespoons adobo sauce (from a can of chipotle peppers) 2 tablespoons red wine vinegar 1 teaspoon ground cumin 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/2 teaspoon salt

**For Serving 6 small flour tortillas, warmed Shredded lettuce Taco toppings of choice, such as diced tomato, salsa, hot sauce, or shredded vegan cheese

Metric

Ingredients

**For the Spicy Potatoes 0.91 kg russet potatoes, scrubbed and cut into 1/2 inch pieces 29.57 ml olive oil 14.79 g cornstarch 9.86 g cumin 4.93 g sweet paprika 2.46 g ancho chile powder Pinch cayenne pepper (or to taste) 2.46 g salt 1/4 teaspoon black pepper **For the Chipotle Sauce 129 g raw cashews, soaked in water 4-8 hours, drained, and rinsed 78.86 ml water 29.57 g adobo sauce (from a can of chipotle peppers) 29.57 ml red wine vinegar 4.93 g ground cumin 2.46 g onion powder 1.23 g garlic powder 2.46 g salt **For Serving 6 small flour tortillas, warmed Shredded lettuce Taco toppings of choice, such as diced tomato, salsa, hot sauce, or shredded vegan cheese

Instructions

*Make the Potatoes Preheat the oven to 400°F and line a baking sheet with parchment paper. *Place the potatoes in a large pot and cover them with salted water. Place the pot over high heat. *Bring the water to a boil, lower the heat, and boil the potatoes until slightly tenderized, about 5 minutes. They should be pierecable with a fork, but it should take a bit of effort. *Drain the potatoes into a colander and rinse them with cold water. *Transfer the potatoes to a large bowl and add the olive oil, cornstarch, cumin, paprika, ancho chile powder, cayenne pepper, salt, and pepper. Stir gently to evenly coat the potatoes. *Arrange the potatoes evenly on the baking sheet, then place it into the oven. Bake the potatoes until soft on the inside and crispy on the outside, 20-25 minutes. *Make the Chipotle Sauce Place all ingredients into the bowl of a food processor fitted with an s-blade, then blend until smooth. *Taste-test the sauce and adjust any seasonings to your liking. You can also thin it with extra water if you like. *Assemble the Tacos Stuff the tortillas with potatoes and chipotle sauce, then top with lettuce and your favorite taco toppings. *Serve.

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Little Starbursts Dishcloth

Hook size: 5.0 mm Yarn: Worsted Weight Cotton Gauge: Finished main body = approx. 18 cm x 18 cm

Abbreviations: Ch: chain Ss: slip stitch Sc: single crochet Dc: double crochet YO: yarn over

Special Stitches: Starburst: [Worked over 3 stitches] Draw up a loop in same stitch previously worked in. (Draw up a loop in next stitch) 2 times. YO and draw through all 4 loops on hook.

Main Body

To begin, ch 26.

Row 1: Sc in second ch from hook. Work starburst stitch. Ch 1. Work starburst stitch. repeat from * to * across. Sc in same ch.

Row 2-24: Ch 1. Turn. Sc in top of sc. Work starburst stitch. Ch 1. Work starburst stitch. repeat from * to * across. Sc in same sc.

Edging

Round 1: Ch 4 (counts as first dc and ch 1). Do not turn. Dc in same sc. Ch 1. Skip next row. Dc in next row. Ch 1. Repeat from * to * 10 times. Dc, ch 1, dc in first unused loop of foundation chain. Ch1. +Skip next stitch. Dc in next stitch. Ch 1.+ Repeat from + to + 10 times. Dc, ch 1, dc in last chain. Ch 1. Repeat from * to * 11 times. Dc, ch 1, dc in first sc. Ch 1. Repeat from + to + 11 times. Join with ss to top of first dc.

Round 2: Ch 1. +Sc in same dc. 3sc in next ch 1 space. Sc in next dc. Work starburst stitch. Ch. 1. Work starburst stitch. Repeat from * to * 11 times.+ Repeat from + to + around. Join with ss to first sc.

Round 3: Ch 1. +Sc in same stitch and in next sc. 3 sc in next sc. Sc in next 2 sc. Work starburst stitch. Ch 1. Work starburst stitch. Repeat from * to * 11 times.+ Repeat from + to + around. Join with ss to first sc. Finish off.

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Robin Williams as the American Flag

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Cucumber Gazpacho Prep Time 10 minutes Total Time 10 minutes Servings 3

Ingredients

    2 medium cucumbers, cut into approximately ½ inch slices     15 g (1/2 cup) fresh spinach     40 g (¼ cup) chopped white onion     2 garlic cloves     236.59 ml (1 cup) coconut milk     56 g (1/2 cup) unflavored and unsweetened vegan yogurt     29.57 ml (2 Tbsp) lemon juice     12 g (1/2 cup) fresh basil     15 g (1/4 cup) flat leaf parsley, roughly chopped     4.5 g (3/4 tsp) salt, plus more to taste

Instructions

    Place all ingredients into a blender and blend until smooth.     Taste-test the mixture and add more salt if desired. Adjust any other seasonings to suit your taste, then blend again.     Pour into bowls and serve.

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Honey Mustard Red Potato Salad Total Time Prep: 20 min. Cook: 20 min. Makes 16 servings

Ingredients

    3 pounds baby red potatoes, unpeeled     1/2 teaspoon sea salt     2 green onions     1 cup finely diced celery     1/2 cup diced red onion     1 medium carrot, grated

    DRESSING:     1/4 cup red wine vinegar     2 tablespoons honey     2 tablespoons Dijon mustard     2 teaspoons minced fresh thyme     1 teaspoon sea salt     1/2 teaspoon coarsely ground pepper     1/2 cup extra virgin olive oil

Directions

    Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool.     Mince white portions of green onions; slice green portions and reserve. Combine minced onions with celery, red onion and carrot. For dressing, whisk together vinegar, honey, mustard, thyme, sea salt and coarsely ground pepper. Gradually whisk in oil until blended.     Cut cooled potatoes into 1-inch pieces, preserving as much peel as possible. Combine potatoes with onion mixture. Drizzle dressing over salad; toss to coat. Top with reserved green onion slices.