Put Your Hand In The Hand
We are here to ruin ourselves and break our hearts and love the wrong people and die
~ Nicolas Cage in Moonstruck
With a playlist and recipes from Noël Morical
Recipes
FUNKY CAULI
Ingredients:
- 1 head cauliflower
- ⅓ cup EVO
- 2 tsp dijon mustard
- 2 tsp maple syrup
- 1 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp sea salt
- 1 tsp smoked paprika
- 1 tbsp white miso paste
- ½ tsp honey
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp black pepper
- ½ tsp red chili flakes
- 2 tbsp nutritional yeast
- Zest of 1 lemon
- ¼ cup chopped herbs of choice
Process:
Preheat the oven to 400 degrees. Trim off outer cauli leaves, and chop down stalk (cauli head should be able to sit flat) place in dutch oven with ¼ cup water inside (this will steam the cauli and make it tender) (click HERE for dutch oven sub options)
Mix together all remaining ingredients, aside from the nutritional yeast, lemon zest and fresh chopped herbs.
Using a pastry brush, or any sort of clean wide brush you have lying around, generously coat the cauli with maybe ½ the marinade. Once coated, pop that baby in the oven (lid on) for 35-40 minutes.
While that cooks, add ½ the lemon zest and ½ the fresh chopped herb to the remaining marinade
After the 35-40 minute cook period, take out cauli baby. Turn the oven up to 475 and let er’ roll. In the meantime, coat the cauli with the remaining marinade-that 2 tbsp of nutritional yeast should be sprinkled on top after the 2nd coat
Once the oven is up there ( at 475) pop the cauli back in-lid off this time. Cook for 10-15.
Pull out cauli, let sit for 5 and serve immediately :D
OLIVE OIL CAKE
Ingredients:
- 3 large eggs
- 1 1/2 cups extra-virgin olive oil
- 1 1/4 cups granulated sugar, plus a tablespoon to sprinkle on top
- 1 1/4 cup milk
- 1/4 cup cognac (optional)
- 1/4 cup fresh orange juice
- zest of 1 orange
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon yeast
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
Process:
Preheat the oven to 350 F. Lightly oil a 10-inch round cake pan and dust it with flour.
Whisk the eggs with the olive oil in a bowl until combined. Add the sugar and whisk well to incorporate. Add the milk, cognac, orange juice, and orange zest and whisk again.
In a separate bowl, mix the other dry ingredients (flour, baking soda, yeast, cinnamon, cloves, and salt). Make a well in the center.
Pour the olive oil mixture into the dry ingredients, and whisk, starting from the center and working outward until the batter is smooth.
Pour the batter into the prepared pan and sprinkle another tablespoon of sugar on top.
Bake for 50 to 60 minutes. The cake is ready when the top is crusty and dark brown and a skewer or knife inserted in the center comes out clean.
After the cake has cooled, dust the top with confectioners' sugar and cinnamon. Add 1 cup toasted and chopped walnuts to the batter for a nutty taste and texture.
STUPID EASY CHOCOLATE CAKE
Ingredients:
- 1 ½ cups unbleached white flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ½ cup vegetable oil
- 1 cup cold water
- 2 teaspoons pure vanilla extract
- 2 tablespoons cider vinegar
Process:
Preheat the oven to 375º.
Oil an 8-inch square cake pan
Sift together the flour, cocoa, soda, salt, and sugar directly in large bowl.
In the measuring cup, measure and mix together the oil, cold water, and vanilla.
Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk.
When the batter is smooth, add the vinegar and stir quickly until it is distributed evenly.
Bake for 25 to 30 minutes until toothpick comes out clean. Let cool before frosting with glaze of your choice.
WHITE BEAN FLUFF
Ingredients:
- 1 can white beans, drained and rinsed
- 6 cloves garlic, skinned & roasted
- 1 tbsp butter
- 1 tsp black pepper
- ¼ cup water
- Salt to taste
Process:
Add rinsed black beans, butter, and roasted garlic cloves to pot at medium-high heat-stirring continuously. Add salt and pepper around 3 minutes. Continue to stir until mixture is soft and mushy
Turn off heat and let sit for 1-2 minutes-add bean mixture and water in a food processor or blender and turn on high. Let it roll for 3-5 minutes
Turn off, and plate….also good for dipping
COLLEEN SPECIAL SALAD ∩｡• ᵕ •｡∩ ♡
Ingredients:
- Dark leafy greens
- Carrot, but a real one. Purple
- Olives, any kind
- Sharp cheddar cheese
- Green onions
- Heirloom tomato
- Cauliflower
- Baby corns
- Avocado
- Red bell pepper
- Sprouts
- Radishes
- Cannellini beans
Dressing:
- Olive oil
- Balsamic vinegar
- Half of a lemon
- Salt
- Pepper
- Red chili pepper flakes
Process:
I recommend using a big pretty bowl ~ I have a large vintage yellow Pyrex mixing bowl that I make salads in. You can put as much of any of these as you want into your salad, you can chop them in any way you want, and you can mix and match and substitute ! This combo is my favorite because all the textures feel so good together, it looks like a rainbow, and it fills you up for the whole day ~~~~
Put all the veggies in the big bowl after they are chopped and washed. Lightly squeeze a little of the lemon over them.
In a mason jar, pour 2 parts olive oil to 1 part balsamic vinegar and squeeze the rest of the lemon on top. Sprinkle with salt, pepper, and red chili pepper flakes (to your preference). Put the lid on the mason jar and shake.
Pour the dressing over your salad and toss. Eat out the bowl ! Store the rest of the dressing to use however you’d like !
INSTANT RAMEN
Boil water.
Open paper lid half way from bowl.
Pour water to the line, let sit for 4 minutes.
Pour contents into a bowl, or eat from container.
LITTLE TRUFFLE BABIES
Ingredients:
- 1 cup dark chocolate chips
- 1 mashed avocado
Coating:
I like to make 2-3 rolled truffle varieties per batch
2 tbsp:
- cinnamon
- cardamom
- cocoa powder
- matcha powder
- crushed dried fruit of your preference
Process:
Mash avocado with a fork until no lumps are visible
Melt chocolate in a double boiler, makeshift double boiler, or microwave until completely
smooth
(add ½ tsp coconut oil or butter if you are having issues)
Stir melted chocolate mixture into avocado-stir until nearly completely smooth. Place in fridge for 60 minutes, or until slightly firm to the touch
Scoop mixture into hands and roll into balls (dealer’s choice in size)
Then, roll balls in the coatings of your choice-making sure the ball is completely coated
Can be eaten immediately or refrigerated for a few days in an airtight container. Can also be frozen for a rainy day, but let's be serious- NOW is the time.
CHICKPEA STEW
Ingredients:
- 1 lb. dried chickpeas, soaked overnight, drained
- 1 medium onion, thinly sliced
- 6 garlic cloves, crushed
- 2 3x1" strips lemon zest
- ¼ cup extra-virgin olive oil
- Kosher salt, freshly ground pepper
- Italian parsley
Process:
Combine chickpeas, onion, garlic, lemon zest, oil, and a couple big pinches of salt in a large pot.
Add 2 quarts of water and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, replacing any water that evaporates, until chickpeas are tender (about 2 hours).
Taste and season generously with salt and pepper. Serve with another twirl of olive oil, a sprinkle of parsley, and a spoon of plain greek yogurt.
The leftover chickpeas make amaaaaaaazing homemade hummus !
PRINGLES
Remove plastic lid.
Open paper seal.
Get two Pringles.
Invert them and use them as a duck bill.