These brownies are a super simple single bowl recipe. I halved the original recipe to make a small batch (about 4-6 brownies depending how large you want to cut them). If you decide to make these for a special occasion you can top them with some melted chocolate and crushed dried raspberries but it’s completely optional as they’re great on their own. Make sure to let them cool completely before eating otherwise the texture will be a little gooey.
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Here’s my menu for this week. Just as a note I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see how I did on Friday’s when I post my weekly lunch compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.
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This is probably one of the more interesting recipes I’ve made in a while because it’s not only 100% vegan but it also uses coconut milk as the fat that you cook off the vegetables in. I supposed you can just use coconut oil if you want to make it even faster but since I already use green curry paste (because I don’t really have access to any of the fresh ingredients) this recipe is already pretty easy.
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Here’s my menu for this week. Just as a note I usually make all or almost all of everything listed on a given menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see how I did on Friday’s when I post my weekly lunch compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.
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This is one of those recipes that seems extremely fancy but it comes together with just a few minutes of work. It’s basically chicken and vegetables stewed in a white wine sauce, you can use bone in chicken which is traditional but if you’re in a hurry you can use chopped thigh meat and it’ll cut the cooking time down a little.
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I’m going to try and get back into the habit of posting menus every week. I usually make 95% of everything that’s on the menu though I tend to eat things out of order (sometimes you’re just not in the mood for something or you don’t want to cook a complex dish on the weekend like you thought you would). You can always see how I did on Friday’s when I post my weekly lunches compilation on @mabmadefood. As usual this menu only has lunches and dinners because we always eat the same breakfast.
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I wouldn’t say any of the food I make is authentic in any sense but I kind of feel like I’m sometimes stretching the idea of what some foods are. Either way this is undoubtedly a paella even if I made a small adjustment of not using fresh cod pieces but instead I was gifted minced fish and rolled those into balls. It’s practically the same to switch out the minced fish for fish pieces at the end and I’m sure both are great so feel free to play around with whatever you have on hand.
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Originally I was supposed to use white beans in this soup but I only had chickpeas on hand and those worked just fine. When I made this a second time I did use the white beans which were just as good but I also chopped the chard much finer which is my best suggestion otherwise this absolutely delicious soup is not to be missed. I wouldn’t skimp on the heavy cream it is what takes the soup over the top. I found this soup to be too filling for extras but no one would complain if you made a nice bread with it I’m sure.
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The recipe so nice I made it two weeks in a row. This is a really super simple tear and share style bread which is basically savory cinnamon rolls. If you weren’t in the mood to make your own roll dough you could probably substitute ready made pizza dough as well. The original recipe called for a spicy masala paste but all I had on hand was harissa, I imagine any fairly dry sauce or paste like pesto would do but even a savory jam would probably be nice.
I guess this is a recipe but it’s more of a vague idea I had when I accidentally ordered too many plums. I originally stored the plums in the fridge and when they got a little less enticing to eat I decided they could become a baked good instead. This is very much a throw together recipe, you can adjust it to make as much or little as you like. You can make the streusel style topping I used or make an oatmeal topping if you prefer and it’ll pretty much turn out nice either way. I would recommend it for a rainy day with too much fruit.