PBJ Oatmeal

Jessie told me about this recipe. Add peanut butter, jelly, and a little salt to your oatmeal, as well as milk or something creamy. I raised my eyebrows at first but when I tasted it: pure satisfaction.

Peanut Butter and Saltines

There were only three or four saltines left last night when I discovered this snack lying about among party-goers. Brian said that this is what his Dad had for a snack in his office where he worked as a doctor.

This is a good example of a snack that is easy to always have around the house and also very easy to forget about.

Guacamole

This is a simple and delicious guacamole recipe that is flavorful and very fast to make.

Ingredients:
Hass avocados
Limes
Salt
Hot sauce (tapatio or valentino or crystal are all ideal) if available--if not, use red pepper flakes
Cilantro if available

Slice all avocados lengthwise and remove pits.
Scour the flesh of the avocado in a grid pattern.
Mash up the avocado with a fork while still in the skin (this helps mix it up later).
Scoop out the flesh with a spoon and then mash together in a bowl.
Add remaining ingredients to taste and mix well.

Fresh Tomatoes and Oil on Herb Bread

This is what I have been having for breakfast lately.

Halve some Rosemary bread (I used "Herb Slab" from acme bakery).

Toast or heat up slightly in microwave.

Slice tomatoes on top.

Drizzle some olive oil on them.

Add salt and pepper.

Eat with Peppermint Tea in a transparent glass mug.

Salsa

This recipe was given to me by my friend Peter. He is Mexican and is an excellent cook.

Put on a fry pan:

3 or 4 Tomatoes
A few cloves of garlic
2-4 Serrano chilies
1/2 onion

No need to chop or peel garlic or onions

Cook and turn till blackened on a few sides.

Put in blender or food processor and blend but don't let it be totally pureed.

Add a small pile of salt.

Spicy Tempeh with Sour Cream and Lime

1 Package Tempeh
Cayenne Pepper
1 Lime
Sour Cream (real or fake)

Fry Tempeh in oil
Shake in bay with Cayenne Pepper until well coated
Squeeze lots of lime juice on
Serve with the sour cream as a dip, and serve with lime wedges, cause you can never have enough lime juice in this one.

Tomato Topovers

Tomatoes
Bread
Olive Oil
Salt and Pepper

Slice tomatoes thickly and fry in oil.
Toast bread and top with fried tomatoes.
Top with salt, pepper, and a little more oil.

Recipe by Brian B of Pillowgoat.com.

Spring Rolls

Spring Roll Wrappers (Vietnamese)
Glass noodles (thin clear or white vermicelli), soaked in hot water to cook

Tofu or Tempeh, fried

Fresh herbs (basil, mint, and/or cilantro)

Raw Vegetables: Shredded carrots, bean sprouts, cabbage, celery strips, just whatever you've got...

Prepare all ingredients in separate piles so they're ready to be added into the rolls. Setting up a station where everything is ready and within reach is key to being able to get in a good rhythm making the rolls.

Lay out a clean, non-terrycloth dish towel on a half of a cutting board. This will be used to dry out the spring roll wrappers.

Heat up a skillet or pan of water. It can be boiling (then turned off) or just below a boil. You want it pretty hot but it's easier if the water is cool enough to touch. Place the stack of wrappers in an accessible place near the pan.

To make a roll, submerge a wrapper in the water for a minute or so, and remove carefully with a spatula. Place on a plate to transport it from the stove to the work area with minimal dripping. Place the next wrapper in right away so it can soften while you assemble the roll.

Spread the wrapper out on the towel and flip over to remove excess water.
Move the wrapper off of the towel and fill with ingredients. Keeping the noodles on the top will improve the look of the finished spring roll (this way, carrots or herbs will appear on the outside).

Fold in the sides and roll the wrapper as you'd roll a burrito. Roll it as tightly as possible and seal the last flap with a little water if it doesn't stick tight.

Serve with lots of peanut sauce (see recipe on this site).

Eat within a day or two.