This makes basically 1 large serving.

1 cup water or soup stock 1 Tbsp olive oil 1 tsp salt 6 oz chopped broccoli 2 oz almonds 3 oz chopped onion 4 oz peas 1 tsp minced garlic 4 oz cooked black beans 2 oz cream cheese

Cook the broccoli and almonds over high heat with the water, olive oil, and salt. When they are mostly soft, add in the everything else except the cream cheese and beans.

Cook until everything is soft. Add more water/stock if necessary.

Transfer to a blender, add the cream cheese and beans, and blend until smooth.

Variations

It's goblin soup, so you can do basically whatever you want.

Olive oil: use any kind of oil, or butter. Almonds: use any kind of nut or nut butter. Beans: use any kind of bean or legume. Vegetables: There are 13 oz of vegetables. Use whatever combination you want. Just remember that harder vegetables need to cook for longer, so they go in at the beginning with the nuts. Cream cheese: use cream, sour cream, any kind of cheese, evaporated milk. Use 1-2 tsp of any herb or seasoning you want.

Combos I've tried: •Olive oil, spicy pistachios, refried beans, carrots, celery, peas, rice, spinach, garlic, cream cheese

#almond #bean #broccoli #carrot #celery #creamcheese #fairyfeast #garlic #glutenfree #main #nuts #oliveoil #onion #pea #pistachio #rice #salt #soup #soupstock #spinach #vegetarian

½ cup sugar 1/3 cup cocoa powder 2 Tbsp chocolate chips 2 cups water 1 cup cashew butter (no salt or sugar added) tiny pinch of salt tiny pinch of baking soda ½ tsp vanilla extract

Combine all ingredients except vanilla over low heat. Stir until the chocolate chips and cashew butter are melted and completely mixed in.

Remove from heat into a large container. Stir in the vanilla. Chill in the fridge or freezer until totally cold.

Churn in ice cream machine for 20 minutes.

#bakingsoda #cashewbutter #chocolatechip #cocoa #dairyfree #dessert #frozen #glutenfree #salt #sugar #vanilla #vegan

2 cups spinach, cooked or frozen ¼ cup dried fruit ½ cup warm milk 3 cups flour 2 tsp instant yeast 1 tsp salt 1-2 tsp herbs or spices as desired 2 Tbsp oil 1 egg

If your spinach is frozen, warm it up before mixing. Combine the spinach, dried fruit, and milk in a blender and puree until smooth. You need 1 ½ cups of puree (add more milk if necessary).

In a large bowl, stir together the flour, yeast, salt, and seasoning. In a small bowl, lightly beat the egg with the oil.

Stir the spinach mixture and egg mixture into the flour mixture. Knead it thoroughly. It will seem dry but the spinach will continue releasing moisture as it is kneaded, so don't add more liquid until you're sure it needs it.

Put the dough in a bowl coated in oil, cover it, and let rise until doubled (about 45-60 minutes).

Lightly knead the dough, then form it into rolls and place on a baking sheet. Cover and let rise for 30 minutes or until doubled. While rising, preheat oven to 375° F.

Bake for 17-20 minutes.

#bread #driedfruit #egg #fairyfeast #milk #oil #roll #salt #side #spices #spinach #vegetarian #yeast

1 cup sugar ¾ cup flour 2/3 cup cocoa powder ½ cup powdered sugar ¾ tsp salt 2 eggs ½ cup vegetable oil 2 Tbsp water or fruit juice ½ tsp almond extract Optional: ½ cup mix-ins (chocolate chips, fruit, nuts, marshmallows, etc)

Preheat oven to 325° F. Line an 8” cake pan with baking parchment and spray the parchment with cooking spray.

In a medium bowl, stir together all ingredients until mixed. It is a very thick batter. Pour the batter into the baking pan and spread it out with a spatula.

Bake for 30 minutes if your pan is a little larger. For smaller pans (thicker brownies) go up to 40-45 minutes. If a toothpick comes out mostly clean, it is done. It's better to take them out of the oven sooner than later, as they will repose and firm further in the hot pan.

#almondextract #cocoa #dairyfree #dessert #egg #fruitjuice #oil #powderedsugar #salt #sugar #vegetarian #wheatflour

Cake: 9 oz strawberries, fresh or frozen 2 ½ cups almond flour ¾ cup sugar ¾ cup corn starch 1 Tbsp baking powder 1 tsp vanilla extract ¼ tsp salt

Topping: ½ pound rhubarb, fresh or frozen 1/3 cup brown sugar

Preheat the oven to 350° F. Grease or line an 8 inch cake pan with parchment paper.

Purree the strawberries in a blender until smooth.

In a medium bowl, combine strawberries with the rest of the cake ingredients. Stir until mostly combined, then use an egg beater to blend it together.

Scoop the cake batter into your cake pan and smooth the top.

Bake the cake for 30-35 minutes or until you can insert a skewer or toothpick in the middle and it comes out clean. Allow the cake to cool in the cake pan.

While the cake is baking, chop the rhubarb into small pieces. Combine with the brown sugar in a small pot and cook over medium heat until it simmers, the rhubarb is soft, and the sugar is syrupy. If using frozen rhubarb, cook it enough to soften it before adding the sugar. The rhubarb should become mush.

Remove from heat and let cool. Once it is cool enough to handle, purree the mixture in the blender until totally smooth.

Spread the topping over the cake.

#almondmeal #bakingpowder #brownsugar #cake #cornstarch #dairyfree #dessert #glutenfree #rhubarb #salt #strawberry #sugar #vanilla #vegan

Preheat oven to 400° F.

Chop the butter into small cubes and combine with 1 ½ cups sugar, coconut oil/shortening, and eggs in large bowl. Use an egg beater to cream the ingredients together.

Add flour, cream of tartar, baking soda, and salt, stirring until it forms a dough that sticks together. It may take a few minutes to mix in the chunks of butter.

In a small bowl, stir together the ¼ cup sugar and cinnamon.

Shape dough into small balls. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on a cookie sheet lined with baking parchment.

Bake 8-10 minutes or until set. It is ok if they don't look completely baked. They will repose on the hot sheet and will stay soft instead of getting dry and crispy from baking longer. Place the cookie sheet on a wire rack to cool.

#bakingsoda #butter #cinnamon #coconutoil #cookie #creamoftartar #dessert #egg #flour #salt #shortening #sugar #vegetarian

2 cups chopped tomatoes (can be fresh or canned) ¾ cup tomato pasta sauce ¾ cup evaporated milk or cream 2 Tbsp corn starch ½ cup shredded parmesan ¾ cup chopped onion 2 tsp minced garlic 1 tsp salt 2 Tbsp dried basil ¼ tsp black pepper 4 boneless skinless chicken breasts

Add tomatoes and pasta sauce to a slow cooker.

Whisk together evaporated milk/cream and corn starch and add to the slow cooker. Stir in parmesan, onion, garlic, salt, basil and pepper.

Add chicken breasts and press down into the sauce.

Cook on low for 3-5 hours, until a meat thermometer in the chicken reads 165° F.

Serve over pasta, rice, or crusty bread.

#basil #cheese #chicken #cornstarch #cream #evaporatedmilk #garlic #glutenfree #main #onion #parmesan #pastasauce #pepper #salt #slowcooker #tomato

4 cups (12 oz) fresh cranberries 1 cup raisins, dried cranberries, or similar dried berries ½ cup sugar ¾ cup brown sugar 2 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves ¼ tsp salt ¼ tsp ground black pepper 1 cup water, vegetable stock, or orange juice ½ cup minced onion ½ cup minced granny smith apple ½ cup minced celery Optional ½ cup chopped pistachios, walnuts, or peanuts

In a medium pot, combine the cranberries, dried fruit, sugar, brown sugar, cinnamon, ginger, cloves, salt, pepper, and water/stock/orange juice. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.

Add the onion, apple, celery, and nuts. Stir occasionally until the mixture thickens, 5-10 more minutes. Remove from heat.

For best flavor, refrigerate it overnight.

This makes a large amount. For Thanksgiving, I make 1/3 of a recipe.

#apple #brownsugar #celery #cinnamon #clove #condiment #cranberry #dairyfree #driedfruit #ginger #glutenfree #nuts #onion #orangejuice #peanut #pepper #pistachio #raisin #salt #side #soupstock #sugar #vegan #walnut

4 cups gluten-free flour mix 2 tsp sugar 2 Tbsp baking powder 2 tsp salt ½ cup butter ¾ cup sour cream ¾ cup water 1 large egg (or 2 small eggs) extra butter, softened

In a large bowl, whisk together the GF flour, sugar, baking powder, and salt. Cut the butter into the mixture until there are no large chunks of butter.

In a medium bowl, beat together the sour cream, water, and egg. Stir this mixture into the flour mixture.

Sprinkle GF flour onto your work surface, then put out he dough and knead it lightly to bring it together. Roll it into a slab about ½” thick. Cut out circles of dough, I used a 3” cookie cutter. Place the biscuits on a baking sheet lined with baking parchment. Brush the tops of the biscuits with softened butter.

Place biscuits in freezer and set the oven to heat to 450° F. Once it has heated, bake the biscuits for 18-20 minutes, until the tops and bottoms are lightly golden brown.

Serve warm or let cool on a rack.

#bakingpowder #biscuit #bread #butter #egg #gfflour #glutenfree #salt #sourcream #sugar #vegetarian

2 cups flour, or a gluten-free flour mix ½ cup sugar ½ tsp salt 2 ½ tsp baking powder ½ cup butter, frozen ¼ cup sour cream ¼ cup milk 1 egg 1 tsp vanilla extract 2/3 cup rolled oats 1/3 cup sliced almonds extra milk

Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter and cut it into the flour mix until there is no dry powder.

Whisk milk, sour cream, egg, and vanilla extract together in a small bowl. Pour over the flour mixture, add the oats and almonds, then stir to combine.

Line a baking sheet with baking parchment. Dump the dough onto the sheet and press it together into a ball, then press it into a thick, flat disk. Use a dough cutter to cut it into 8 wedges. Pull them apart from each other. Brush the tops with the extra milk. Put the pan into the fridge or freezer while the oven is heating.

Preheat oven to 400° F. Bake for 18-25 minutes.

#almond #bakingpowder #butter #dessert #egg #gfflour #glutenfree #milk #oats #salt #scone #snack #sourcream #sugar #vanilla #vegetarian #wheatflour