mamachom(mm)p

We bet our farts smell better than yours.

17 notes &

(raw vegan) green goddess soup.

ingredients:
½-1 avocado
3 sun-dried tomatoes, re-hydrated
1 tomato
1/2 red pepper
1 handful baby spinach
1 kale leaf, de-stemmed
1 green onion
2 cloves garlic
1 tsp salt
juice of 1 lemon (about 1/4 cup)
½ cup water
a dash of cayenne
fresh herbs of choice- dill, basil, cilantro, parsley

directions
:
blend.

optional:
add chopped vegetables to bowls before serving for texture
(e.g., chopped red peppers, cucumber, tomatoes, raw corn…)

Filed under raw raw vegan vegan recipe soup blended soup

1 note &

mama kamila biryani

chal·de·an/kalˈdēən/

Noun: A member of an ancient people who lived in Chaldea c.800 bc and ruled Babylonia 625–539 bc. They were renowned as astronomers and astrologers.


Or just Catholic Iraqis. Lots of us are in Metro-Detroit and San Diego. And St. Thomas converted us after he traveled through India, bringing with him Indian spices. So that’s why my mom makes bomb biryani.


Step 1:Make the veggies.

with special spices!

bahrat is what she calls it. use your imagination

haha more mystery spices. i’m not sure why it says it’s non edible (just noticed that). maybe she just uses the can and filled it with more special mystery spices? i don’t know why people let me food blog.

oh look i know what this is! cabbage!

just kidding, they’re onions silly


caramelize the onions, cook some brown rice, mix together, add more mystery spices (really, the key to the whole process) and bam! biryani. magically. appears.
and for the meat eaters out there:chicken and mystery meat!
and that’s why i never learned how to cook chaldean food. so many mysteries to solve!

2 notes &

almond milk!

voila. cool video.

but next time i will cover my glass bottle so it actually lasts…

1 note &

Gracias Madre in San Francisco, or “I’ve been full for 9 hours”

Vegan mexican fooooooood

I went there the first time with Kasey, Coco, and Sarah. I had to bring back the fam when my sister and brother came into town. We had a food-filled day, starting with cherries and lychee in china town, seafood at Sotto Mare in North Beach, and this feast for dinner.

We got:

enchiladas with mole sauce

sweet potato quesadillas with cashew cheese and pumpkin seed salsa

and a deeelicious gratin with cashew cheese. Cashew cheese is magical. I’ve never tried making it, but I’m definitely in the market for a cooking sesh with resident expert samisana.

with a side of cute musical mexican man

but, friends, the most magical part of all was waiting for us in the dessert menu. 

almond flan.

and drum roll please…

the twinkle in my eye, the star of my life, the most delicious dessert, that also happens to be raw and vegan, i have ever had

and what’s better than one key lime pie?

2 key lime pies! nom nom nom

i’m not sure how to make it, but there’s something about avocados, cashew cream (maybe?) and dates and walnuts for a crust. deeeelish.

food sex in my belly. 

21 notes &

(raw vegan) halvah.
I really really love these. like sit-next-to-the-freezer-so-I-don’t-have-to-get-back-up-for-another love these. they have a really awesome texture and a decadent, creamy flavor that is not overly sweet.
my only qualm is that they get messy the second you remove them from the freezer. don’t worry, I plan to make many more batches of this so I will try my hardest to perfect the sticky-finger-factor without losing the awesome taste.
ingredients:3/4 cup tahini3 medjool dates2 spoonfuls of coconut oilstevia (or other sweetener) to tastehandful of pistachios, chopped 
directions:blend errything but the pistachios in a food processor.(omit dates/add liquid sweetener and you can just mix by hand)pour mixture into a small container, lined with plastic wrap.sprinkle pistachios on top for extra fanciness.stick into freezer for a few hours to harden.remove from freezer and cut into bars.(or just eat hamburger-style, face first. your choice.)
nom nom nom.
shizam!

(raw vegan) halvah.

I really really love these. like sit-next-to-the-freezer-so-I-don’t-have-to-get-back-up-for-another love these. they have a really awesome texture and a decadent, creamy flavor that is not overly sweet.

my only qualm is that they get messy the second you remove them from the freezer. don’t worry, I plan to make many more batches of this so I will try my hardest to perfect the sticky-finger-factor without losing the awesome taste.

ingredients:
3/4 cup tahini
3 medjool dates
2 spoonfuls of coconut oil
stevia (or other sweetener) to taste
handful of pistachios, chopped 

directions:
blend errything but the pistachios in a food processor.
(omit dates/add liquid sweetener and you can just mix by hand)
pour mixture into a small container, lined with plastic wrap.
sprinkle pistachios on top for extra fanciness.
stick into freezer for a few hours to harden.
remove from freezer and cut into bars.
(or just eat hamburger-style, face first. your choice.)

nom nom nom.

shizam!

Filed under eat me now now now now do it i taste amazing halvah vegan raw vegan tahini dessert food

13 notes &

(vegan) roasted eggplant pesto.
ingredients:1 small eggplant2 packed cups of basil4 sun-dried toms1 spoonful of [nooch]3 cloves of garlic1/2 small hot pepper (or dash of cayenne)1 tsp salt2 tbsp flax oil (or other cold-pressed oil) a splash of lemon juice
directions:cut eggplant in half lengthwise and place cut-side down on a cookie sheet lined with parchment paper.roast in oven at 350F until starting to fall into itself (45-60 minutes).scoop out eggplant innards and throw into fp.add the rest of the ingredients to the fp and pulse until desired consistency is reached.
shizam!

(vegan) roasted eggplant pesto.

ingredients:
1 small eggplant
2 packed cups of basil
4 sun-dried toms
1 spoonful of [nooch]
3 cloves of garlic
1/2 small hot pepper (or dash of cayenne)
1 tsp salt
2 tbsp flax oil (or other cold-pressed oil) 
a splash of lemon juice

directions:
cut eggplant in half lengthwise and place cut-side down on a cookie sheet lined with parchment paper.
roast in oven at 350F until starting to fall into itself (45-60 minutes).
scoop out eggplant innards and throw into fp.
add the rest of the ingredients to the fp and pulse until desired consistency is reached.

shizam!

Filed under pesto eggplant vegan basil condiment recipe food italian

9 notes &

(raw vegan) chocolate covered cherry cheesecake. recipe [here].

these were a (delicious) bitch and a half to make.
that may just be because while I was jonesing for something sweet
I was instead required to freeze the tasty looking morsels overnight.
obviously I have little patience when it comes to dessert. 

however

the “chocolate coating” part of this recipe is really top notch.
I have been experimenting with a lot of different choco coatings lately
(believe me when I say a lot) and this is definitely the best one to date.
it is sweet and not overly greasy. it also crackles to the bite
(reminiscent of the klondike bars of my childhood). nom.

Filed under vegan raw vegan recipe food dessert cashews dairy-free chocolate cherry

0 notes &

Cookie Deen/Fat Queen

Kitchen post-first batch ofPaula’sLoadedOatmealCookies is a war zone. Much to my father’s chagrin, I’ve never taken to the whole “Clean as You Go” concept. It seems unnatural, doesn’t it? Here’s how I see it: Step 1: Bake! Make a mess, you crazy flour fiend! Step 2: Clean, bemoaning baking’s disagreeable and unavoidable offspring. Step 3: Eat the fruits of your labor in your shiny shiny kitchen! Here are the fruits of my labor (although the shiny shiny kitchen is still a faraway dream):

Globson McIcequeen

Walnuts! Raisins! Chocochips, Oh MY

I have to make mention of the fact that at least a few of my beautiful, kitchen-oriented friends have taken a stand against the lovable Paula Deen on more than one occasion. “OF COURSE her food tastes good,” they say. “Put a cheeseburger on a Krispy Kreme and yes, your taste buds will orgasm, and then they will keel over and die.” My mama and I, Southern belles that we are (not) acknowledge the artery-busting nature of Ms. Deen’s dishes, but are not immune to her sweet Georgia charm. And I’ll be damned if these cookies weren’t knock-yo-socks off incredible. Also a little obscene in their butter/sugar:everything else ratio, but THAT IS BESIDE THE POINT.

This is me if I were cookie dough:

Notice the oaty smile and creamy skin

Also, this is part of what I had for lunch today. So, no, Paula is not my only muse, and sometimes I eat things that aren’t butter.

Tomatoes, basil from the backyard, artichoke hearts, and avos, sliced up and piled up in fresh veggie-slider-mode.

Sticky, salty butter love,

Jor