your goose is probably only half-baked at this point

Pros of this meal: - fast - full of healthy ingredients - tastes like heaven - made from things I have around the house - makes a good lunch OR dinner - no seriously it's delicious Cons of this meal: - i am not eating it RIGHT NOW - okay i am now, carry on ( Originally posted with a lot more hassle and ingredients, but I've since fixed it so it's easier, faster, and more likely to happen around here.  You're welcome).   TIE Fighter Spinach & Chickpeas with Peanut Sauce Ingredients 2/3 - 3/4 cup peanut butter (I eyeball this.  Don't work too hard.) 3 Tbsp honey 2 cloves garlic A few shakes red pepper flakes (and by a few I mean SET THE DISH AFLAME) 1/2 cup water 1 Tbsp lemon OR lime juice (I often don't have lime juice, so) 3 Tbsp soy sauce Some oil for the frying pan 1 lb frozen spinach 15-oz can chickpeas, drained Something to serve the spinach mix over.  I have successfully used: - soba noodles (one bundle for two serv...

I do love a good challenge, and making things that are a) vegan, b) gluten-free, and c) still delicious is one of my favorite  challenges out there.  I originally started adapting this recipe  so I could bake for a vegan colleague, but then I found out that he's allergic to both peanuts and chickpeas, so that's me back to the drawing board for him, but as a nice side-effect, I now have a recipe for AMAZING chocolate chip cookies that are approximately 200% less a pain in my ass than regular chocolate chip cookies. And they're full of chickpeas and peanut butter, so they're ... actually sort of good for you?  Will wonders never cease. The only real difference between these and the usual chocolate chip cookies of the world is that they're not at all improved by dipping them in milk (I personally like them better with a cup of unsweetened green tea than I do with a cup of milk) and they're better cooled than warm straight from the oven.  They're also irresi...

Omurice (omelette rice) is something of a staple comfort food in Japan, and Loco Moco is something of a comfort food in Hawaii, and since both traditionally contain meat, I've not gotten to enjoy either since I became a vegetarian in 2014.  Five years I've gone without my favorite comfort foods, and that is just not okay. Well, until now.  I've fixed it now. This meal's kind of a pain in the ass to read through, instruction-wise, but it's not all that hard to make, really.  You invest about an hour in it the first time you make it, but then you get leftovers sufficient for like 4 more meals-for-two, and making it after you've gone through the trouble the first time is easier than falling in love with Luke Skywalker again , ask me how I know any of these things. It's also really delicious and really impressive and goes unnecessarily well with green tea, beer, and butter mochi .  Ask me how I know that, too. Don't let the ingredient list or instruc...

Sand People are easily startled, but they'll be back soon enough if you make them some nice hummus, and they might not even beat you with sticks if you use this hummus to make them a sandwich. Also, good stars Ben, you can't just call them Sand People. Way to be a super old racist dude. This recipe was inspired by  Alton Brown's "Hummus for Real" recipe  on the Food Network, but recipes on the Food Network always have too many adjectives in them, so here's my version, which is tons easier and shorter and just better all around. It's also my go-to when I don't have the energy to cook something more substantial, and it makes a damn good centerpiece to a handful of good meals. More on that below. For now, go give this recipe a try. It's really very tasty. Sand(wich) People Hummus Ingredients 15 - 16 oz tinned chickpeas, drained but keep the liquid 2 cloves' garlic 2 tbsp lemon juice 1/4 cup chickpea liquid 1/3 cup tahini (peanut butt...

An argument could be made that Mark Bittman taught me how to cook. First there's his cookbook How to Cook Everything,  which doesn't just have recipes in it, it has methods in it. For like, normal stuff -- the first thing I learnt to cook using this book was French toast. "Who would need a recipe for making French toast?" you might say, and the answer would be me. ME. I didn't know how to do it, Mark Bittman taught me how to do it, and everyone was a little bit happier because of it. Then there was his Youtube series "The Minimalist." In it, he taught me how to make really fancy-tasting meals without fancy ingredients or methods that could go awry in the blink of an eye, and that  played a large part in my confidence in my cooking skills increasing and my knowledge of cooking methods and flavor pairings increasing. I was sad when he retired until I found out that he was retiring to work in his garden, grill out, and play with his grandkids full-time....

I've been accidentally making quite a lot of vegan, gluten-free, soy-free, low-fat, low/no-cholesterol dishes lately, which is interesting because a) I'm not a vegan, b) I'm not even trying  to make dishes that fit any of the above categories, and c) all of these dishes are wicked  tasty, which is not something one generally associates with vegan-gluten-free-soy-free-low-fat-nice-to-your-cholesterol cooking. I mean, I guess there wouldn't be any vegans if vegan food tasted bad or boring or whatever, but still, considering how devastatingly deep my love of cheese and eggs goes, I've been pleasantly surprised to learn that my twin vices aren't actually needed in every dish I eat. That said, whenever I take this soup to work for lunch, I find that I heat it up and expect it to be boring. Like, every single day. Even though I ate it the day before and loved it. I still  expect to dislike it the following day. I suspect this means that I am a) biased, b) indoctri...

I honestly don't recall what led me to  this recipe , originally, though I suspect it was either a) Buzzfeed or b) "I want chickpeas and sweet potatoes, let's see what recipes the internet has to offer me in that arena." Either way, I made this dish for the first time on a night I was too tired to cook, and it was terribly good to me, taking only about 10 minutes of effort and providing a really, really tasty meal. ... one which just needed a few little edits to make it purely awesome. Layered awesome. Layered roasted awesome. Made of veggies. (I'm tired and uncreative tonight, lemme alone.) PS If I have to scroll past like 50 photos and a bunch of rambling to get to your recipe, you're probably doing it wrong. I'm here for the food, not for your blogging. Ugh. Anyway. Roasted Layered Veggie Awesome Ingredients 2 large sweet potatoes, peeled, halved lengthwise, and cut into 1/2" chunks 1 tbsp olive oil 1/4 tsp red chili flakes 15 oz...

I've never been a huge fan of hamburgers, but they're one of those foods that I crave every once in a very long while. I found  this recipe  last weekend and got one of those rare burger cravings because, c'mon, chickpeas, sriracha sauce, and it's a burger? That's just got  to taste good. And oh, oh it did. The first time I made it, I legit fucked up and put everything together into the food processor, which yielded a really tasty sriracha sauce-flavored hummus. NOT what you want when you're trying to make burgers. To get them to work, I had to bread the stupid things before I could fry them. The next time, I did NOT fuck up, which meant we could have the burgers un-breaded, which also meant that the ingredients' flavors and textures were free to come through. And come through they did! This is the juiciest, most flavorful recipe I've ever encountered for a burger. We've made this recipe three times now - that's 18 burgers. Two were ...