New American Food Creator
This is by far the best nugget recipe I have had yet. The lentils mixed with the farro make the texture chewy and sticky, so they don’t crumble when bit into. They are fantastic, especially with the dipping sauce. I would say this leftover recipe is better than my original Misir Wat. Don’t take my… Continue reading Misir Wat Nuggets with Sunflower Seed Dipping Sauce
This Ethiopian red lentil stew is spiced with a unique blend called berbere that is heavy on the cayenne, so if you like heat, this dish is the one for you! The lentils add a heartiness that leaves you full and happy after your meal. I added spiced cabbage and carrots also called Atakilt Wat… Continue reading Misir Wat with Sunflower Seed Spread
I have made many a smoothie bowl for this site, but this is the humble beginning of the famous nice cream. All you need is bananas to have the greatest soft serve treat you’ve ever had. Let me know how you like it! Ingredients 5-6 frozen bananas Fruit and nuts for garnish Method Place the… Continue reading The OG Smoothie Bowl
Another leftover recipe. After a couple days of reheating, I want to make something new. This would be the result. Since they’re nuggets, they can keep in the freezer, so the life span of your food has been lengthened! Let me know how you like this one. Ingredients 4 cups leftover black-eyed pea chili, found… Continue reading Black-Eyed Pea Nuggets
Kaitlyn Anne Thomas 