the best veggie sandwich ever:

avocado, sliced thin
plum tomato
red onion
alfalfa sprouts
trader joe's goddess dressing or other condiment
toasted whole wheat, rye, or other bread

arrange the sandwich according to your vegetable hierarchy. make sure both bread slices are adequately slathered in the condiment of your choice.
slice the sandwich in half, and serve with pickle, chips, soup, salad, popcorn, or other delicious item.


it's hot toddy season!

here's my own recipe:

8 oz boiling hot water
1 shot southern comfort 100 proof (that's the black label)
the juice of 1 lemon, fresh squeezed
1 teaspoon ground ginger
1 dash cayenne pepper (optional)
honey, to taste
1 bag tazo wild sweet orange tea
1 bag tazo calm tea

brew the tea; allow it to steep for about 3 minutes.
add southern comfort, lemon juice, ginger, cayenne, & honey.
nuke the tea for about 30 seconds or add more hot water to it, to ensure that it's hot enough.


also, feel free to add a dash of black seed oil to make it extra serious for those colds & other winter ickies.


it's turkey day, kid!

or tofurkey day, or meat loaf day, or lasagna day . . . or maybe chicken pancit day?

anyhow, enjoy it!

i'll be back later w/ recipes.


crispy eggplant w/ curried tomato sauce

(courtesy of omi)

an improvisation with yummy results. one of those "i can't believe it's (almost) vegan!" type deals.
all spices are to taste--if you want a truly curried sauce, use more powder. if you just want to hint at curry, use less.

1 medium eggplant or 2 small eggplants, cut into 1/2" slices
3-4 whole tomatoes, diced (or 1 can whole tomatoes)
1 can tomato sauce (probably 1/2 can if using canned tomatoes)
1 can coconut milk
1 medium or small red onion
1 tbsp fresh ginger root, peeled & diced (use appropriate substitution for powdered)
2-3 cloves garlic
1.5 cups jasmine rice*
egg wash (1 egg, beaten with 1/2 cup water)**

olive oil
vegetable oil (optional--for frying i usually use a mix of soybean & olive oil)
kosher salt (optional)***
plain breadcrumbs
curry powder
bay leaves
salt & pepper
honey or vegan sweetening agent (approx. 1 tsp)

1. dice the onion, ginger, and garlic. season with curry powder, salt, pepper, sage, basil and thyme. set aside.
2. if using fresh tomatoes & tomato sauce, dice the tomatoes and set aside. if using canned tomatoes, you can open the can later.
3. cook rice according to package directions, adding a bay leaf. remove the leaf from the rice before serving.
4. time to fry the eggplant! heat about 1 cup olive and/or vegetable oil (enough to almost cover the eggplant slices) in a pan. the oil should be almost smoking before you add the eggplant.
5. pour the egg wash (or vegan version) into a dish. in a separate dish, pour out some breadcrumbs and stir in salt, pepper, and approx. 2 tsp curry powder. dip the eggplant slices in the wash, then the breadcrumbs. fry the eggplant until it's golden brown, about 3 min on each side. drain using paper towels and set aside.
6. reserve enough oil from eggplant frying to sautee your onion/ginger/garlic mixture (about 2 tbsp).
reheat the oil in the same pan (don't wash it! keep that flavor!) and sautee the mixture until onions are translucent.
7. reduce to medium heat and add tomatoes, tomato sauce, and a bay leaf. bring to a boil.
8. add coconut milk to taste, and adjust seasonings. if there is any bitterness, add honey SPARINGLY until it fades, stirring well after each addition.
reduce heat to simmer and cover. bring to a second boil (about 5-7min).
9. once sauce is boiling, taste again and adjust seasonings as needed. REMOVE THE BAY LEAF!
10. when you like the sauce, puree it in a blender or food processor until smooth.
11. make a bed of the jasmine rice, place several slices of eggplant on top, and pour the sauce over it all. enjoy!!

makes approx. 3-4 servings

*depends on how "indian" you want this to taste. you can probably use plain white or brown rice as well, but nothing tastes like jasmine rice cooked with bay leaves.
**or whatever vegan concoction makes breadcrumbs stick to food. :-)

***some ppl salt eggplant before using it. i find it doesn't matter, but you can try it.
after slicing the eggplant, put it in a colander with a plate underneath. layer the eggplant in the colander, sprinkling each layer with kosher salt. after about 30-60 minutes, the water will come out of the eggplant. pat dry with paper towels, brushing off any excess salt. cook as directed.


chicken croquettes.

these little meaty creations are typically something you find in the frozen food aisle in the market, or in some diner. & they usually look or taste really freaking weird. but, since my mom once taught me how to make salmon croquettes i decided to try my hand at the chicken jumpoffs (thanks, fish allergy!). i made this up as i went along, so the measurements are all kinds of odd. there's essentially no precision involved whatsoever. i think they turned out pretty okay. . .

1 can trader joe's white meat chicken in water (broth is okay, but i find it to be kinda salty)
whole wheat flour, enough to bind the chicken mixture
nasoya nayonaise (regular), enough to maintain the moisture of the chicken mixture
random seasonings, including old bay (for the fishy flavor), diced bell peppers (very little, maybe 2 tbsps), oregano, garlic (fresh, chopped, crushed, or powder), ground blk pepper, cayenne, onion powder, & turmeric
grapeseed, olive or canola oil -- enough to brown croquettes, depending on the size of the skillet being used

drain and rinse the chicken. mix it in a bowl with all seasonings, flour, & nayonaise.

heat the oil in the skillet to the proper temperature for frying (see the fish recipe for ideas if you aren't sure, & do the drop of flour test before adding anything substantial to the oil. turn it DOWN if you've had it turned up to high to heat it rapidly)

as the oil heats, fashion the chicken mixture into small balls, about 1/3 the size of your palm. flatten the balls a little, making them no thicker than 3/4 inches at their thickest point. place as many croquettes as will fit in your frying pan.

brown the croquettes on one side, and turn over for browning on the other side. ideally, the croquettes will cook up to a warm brown color & also be very firm when pressed upon with a fork or other utensil. when they are cooked to your desired brownness, remove the croquettes to a plate topped w/ layered paper towels. (don't act like you don't know how to drain a fried food, dammit)

you may have to change the oil, for stray bits of food that didn't hold together. that's fine. just make sure you turn the burner off & be extra certain to heat the oil slowly -- the skillet will likely still be hot.

serve with sauteed spinach, collard greens, string beans or other sexy vegetables & a nice starch like mac & cheese or some fancy schmancy rice pilaf thing.

this recipe would probably kick ass w/ some sort of meat substitute. i won't try it any time soon since i hate cooking lately, but i encourage you veggie/ vegan readers to try. xoxo


collard greens!

since it's about to be autumn, that means one thing to me: it won't be too hot to cook. i can actually warm my entire apartment by roasting some potatoes or making cornbread. most importantly, though:
i can prepare as many stockpots full of collard greens as i wish to. praise the lord & pass the hot sauce.
my greens are a mash-up of omi's recipe for collards & whatever i feel like the day i prepare them. i usually throw some sofrito into the pot, & have been known to squirt a lil lemon juice in (don't ask, it sounded good at the time & turned out great), also. anyway, here's my first photo contribution to the delicious ignorance blog:

veggies, sauteed & looking sexy:

collards in the pot!

simmering vegetable goodness...

the finished product:

i took these photos w/ my camera phone & am amazed that they turned out this good... lol.


a note about the spicy mango fried rice:

if you wanna make a risotto out of the dish, mix some coconut milk, orange juice & spices then add the mango & rice... it's yummers. fa sho.

also, it's really good w/ trader joe's pad king. really. good. really.


spicy mango fried rice.

i made the coconut forbidden rice about 2 weeks ago, & was looking for something to do w/ allllllll the leftover i had. so, i froze it & thought really hard about what would be suitable. it's tooooooo hot for soup, & i wasn't about to attempt much else (sweet sticky rice was out because of the ginger & garlic) beyond plain old coconut rice as a side dish. then i thought about it. i like mango & coconut outside of desserts.
so i came up w/ spicy mango fried rice! here goes nothing. all measurements are estimations, children...

2 cups coconut forbidden rice
1 cup trader joe's frozen mango chunks, thawed slightly and diced
2 small cloves (or one large clove) garlic, peeled & pressed
3/4 teaspoon pureed ginger
2 tbsps olive oil (or whichever oil you cook with -- butter or margarine would mess w/ the flavor)
ground ginger, to taste
cayenne pepper, to taste
onion powder (i didn't have a real onion), to taste
blk pepper, to taste
sea salt, to taste
chili powder, to taste

1) mix the diced mango & seasonings in a bowl; set aside. (i let mine sit for about 10 minutes or so before i started cooking, so the mango would get thoroughly spicy)
2) in a skillet or wok, heat the oil to its frying point.
3) add rice. stir-fry for about 3 minutes.
4) add fruit/ spice mixture. stir-fry for another 3 minutes or until the mango is tender.
5) remove from heat. serve.

i like my rice kinda crisp so i kinda overcooked it, then added the mango. i let the whole dish cool before tasting any of it. it was really good. i'm supposed to be sharing it w/ my homegirl but i genuinely don't see that happening. lol.

happy eating.



coconut forbidden rice.

this is my own variation on the recipe for purple jasmine coconut rice which i posted a few days ago, from 101 cookbooks. this was a complete stab in the dark, as i (a) didn't want cashews or shallots, & (b) had never cooked w/ forbidden rice ever in my life . . . i used heidi's measurements for the rice, coconut milk, water & salt.

2 cups forbidden (aka black) rice
1 cup unsweetened coconut milk (i use the foco brand, which is hella cheap & thick as thick can be -- do NOT use lite. use regular, whichever brand. & please for the love of pete, don't use coconut creme.)
1 1/2 cups water
1 teaspoon fine grain sea salt
1 large clove of garlic, crushed (optional)

soak the rice in cold water for 45 minutes to an hour in the pot you'll be using to cook it. once the rice is finished soaking, drain & rinse it twice. add to the pot the water, sea salt & coconut milk. stir the mixture. place the pot over high heat, uncovered. bring rice to a boil, stirring occasionally to prevent scorching. lower the flame to a low simmer. cook for about 20 minutes without stirring the rice or removing the lid. remove from heat. allow the rice to sit for 20 minutes (still covered). fluff the rice with a fork & serve with the garnish of your choice.

this was a really easy recipe.
i ended up adding about a half cup more coconut milk once i'd finished though; the taste wasn't quite right to me.

next time i'll try some shredded ginger . . .


are you lactose intolerant?

tryna lay off the cow juice?
are you looking for something more nutritive than regular old elbow macaroni?
do you love macaroni & cheese, but find it to be the kind of thing that'll ruin your insides as well as put you to sleep?

well, look no further. heidi swanson is looking out! i'm posting the link but will also come back w/ my own report on said recipe, along with any possible ingredient substitutions.

if any of you tries it first, please give me a shout & lemme know how it went. thanks!


recipe links!

so, i was snooping around/ drooling over heidi swanson's 101 cookbooks site (see the links) & discovered something that i think might change my life if i prepare it: purple jasmine coconut rice. yes, lord! i can't wait to find some rice & cook it. yay!

then i found a recipe for some meatless 'burgers' on starchefs.com, thanks to a random link on mighty foods (again, see the links).

thanks to the message boards on vegiac.com, there's an oatmeal cookie that i can eat without feeling all extra crazy. (i'm gonna get tested for celiac mid august so this site has been a BIG help as of late)

happy cooking!


a friendly reminder:

if your e-mail client automatically adds a signature, please be mindful that it WILL post to the blog when you send a recipe or helpful hint. also, i changed the remote posting e-mail address, so if you've been trying to post using the old one, see the blurb at the bottom for the new address. thanks!

cool website



hot!!! beans & rice

with a few modifications, this can evolve into a soup or chili.


1 cup of white or brown rice (i use trader joe's organic jasmine or brown rice, as boil in bag rice doesn't come out right)
2 tablespoons tomato paste
3 tablespoons sriracha rooster sauce (more or less per your taste)
1 tablespoon cilantro (totally optional. bill, i know you hate it)
1 clove of garlic, pressed
1/2 red or white onion, chopped finely
1/2 green or red bell pepper, diced
1 can of black beans, mostly drained (again, i use trader joe's but goya or la fe or whatever is fine if that's what you like)
1 teaspoon of olive or canola oil

follow cooking instructions for the rice.
add to the rice as it simmers the garlic, tomato paste, rooster sauce, cilantro, & any other seasonings you wish.
in a separate pan, saute the onions and peppers.
when the rice is finished cooking, add the beans & sauteed veggies.

serve as a side dish.

** you can also 'bake' the beans & rice to dry the dish out. about 20 or so minutes at 350 depending on how dry you like yours.

eat up!


fried fish

no mods or swipes. i type recipes i want to recall if dementia ever sets in, in little notepad files.
here's one i ran across searching for something to send you. this is just what i usually do, when i fry fish.
nothing fancy. nothing veggie. nothing especially healthy. but...it's good.
make it every once. you won't feel bad, unless you hate fish.

Fried Fish

1. Whiting,Catfish, etc.
(Any firm white fish filet or whole small fish is fine, but they MUST be gutted and scaled. Preferrably, beheaded. What up, Porgies!)
2. Cooking Oil
3. Seasonings (see below)
4. Cornmeal/Flour Coating (see below)

Step 1:
Heat Oil
+ or - 1/2 cup cooking oil (your choice. peanut/veg. based oils are cool)
Enough for a shallow fry if u are cooking in a pan.
If you are cooking in a pot or fryer, you can use more oil, but make sure it is not excessive.
Oil should be boiling w/o much drop in temperature during cook time.

Step 2:
Check Fish
Have at least 3 - 6 pieces
Fish should be cleaned and deboned as much as possible.
Smell fish before cooking. If it smells, it is bad and should not be eaten.
Get new fish.
If it's good, rinse fish, cover, and set aside in the fridge.

Step 3:
Mix Coating

2 cups store bought fish fry mix


1 cup flour
1 cup yellow cornmeal
1/2 cup breadcrumbs (optional. your choice. some people like panko. others like cracker crumbs. i don't care.)
2 tsp tony cachere's creole seasoning (or seasoning salt of your choice)
2 tsp old bay seasoning
1 tsp salt-free granulated garlic
1/2 tsp dried basil
1 tsp dried parsley
1/8 tsp cayenne (optional. this is hot. don't be an ass and overdo it or even use it unless you know you can take it.)

Place all of these ingredients in a sturdy ziploc or paper bag. Close bag. Shake to mix, and set aside.
You will have more than enough coating for the frying you are doing.
Just label the bag and put it in the freezer till you need it again.

Step 4:
Mix seasoning for fish.
Fish should be seasoned to taste, so eyeball it.

salt (you can use a season salt if you want)
lemon juice

Season meat on all sides.
Be careful not to overseason, because there is seasoning in the coating.
The fish should not be caked with spices.

Step 5:
The Fry

Place pieces of fish in coating bag 1-2 at a time, close bag, shake well.
Remove fish, holding over bag to shake off excess.
Place fish into hot oil carefully, and manage with a pair of tongs or similar utensil.
If fish happens to break, it's no big deal.
You cannot fry and multi-task. You *really* can't, if you don't have fire insurance.

Once fish floats to top of oil, it is done in a large pot or deep fryer.
If you're cooking in a pan, you can usually tell it's ready once both sides are golden brown.
5-10 mins on both sides over a medium flame should do well.
Fish should flake when tested w/ a fork. Meat should not be translucent.
If it is, it is not done. Don't be an ass and give yourself food poisoning.
You can finish it off back in the oil, or in the oven. Either way, it'll stay crispy.
No more tears.

Place fish on flat paper bag covered with paper towels or other absorbent surface.
Towels, newspaper, pampers. whatever.
Fish should be allowed to cool and drain for at least 10 minutes.

Serve hot with any condiments and sides you enjoy.
Hello, hot sauce!

thanks, myrtle, for the recipe!


the pb & jam smoothie

this smoothie could be a dessert, uber-sweet breakfast, afternoon snack, etc. it can be altered to satisfy most dietary restrictions.

3 bananas, medium sized (ripeness to your liking)
4 tablespoons smooth peanut butter
2 tablespoons honey
about 2.5 cups of vanilla almond, soy, or rice milk
1 cup frozen (or fresh) strawberries
blend together honey, milk, & bananas until smooth.
add peanut butter and blend until almost whipped.
while the mixture is blending, add strawberries.

serve chilled.
add more milk or ice for a thinner smoothie.





portabella mushroom caps, sliced
approx. 4tbs bragg's liquid aminos or soy sauce
approx 4tbs vegetable broth
a pinch of spike natural seasoning
1-2 garlic cloves, minced
1/2 medium sized onion or one small onion
olive oil
salt (to taste--between the spike & veggie broth you probably won't need it)
blk or cayenne pepper (to taste)

~arrange mushrooms in a single layer in a pie or casserole pan lightly
greased with olive oil
~add seasonings, let sit for 10-15 minutes or up to overnight
~place in broiler about 5 minutes or until mushrooms shrivel a bit & onions
are caramelized

enjoy with pasta, on sandwiches, as a "beefy" main dish, etc.

**if you want "steak", leave the caps whole (or only cut in 1/2), skip the
veggie broth and bragg's and use A-1 or another steak sauce as a marinade w/
the other seasonings.

thanks to omi for posting this.



sans swine collards

collard greens (or kale)

red bell pepper (optional)

veggie broth

spice blend

bragg's liquid aminos or soy sauce

apple cider vinegar (small batch: 1.5 tbsp, larger batch 2 tbsp or to taste)

sea salt


old bay seasoning





cayenne pepper OR crushed red pepper (to taste)

black pepper (to taste)

1 clove fresh garlic or dried minced garlic to taste (approx. 1 tsp)

chopped onion (small batch: 1/2 med, large batch: 1 lg)

liquid smoke (optional....use (sparingly!!) if you want that "meaty", smoky taste)


  • clean the greens, remove stems, and chop if desired
  • combine all spices and minced onions in the bottom of the pot. stir well. if the smell reminds you of salad dressing, you're on the right track.
  • add collards. pour veggie broth over the greens. the broth doesn't have to cover the greens. i would say 2-4" of liquid is enough: 2" for a smaller batch, up to 4" for a larger one.
    in a pinch, use water. if you do, use as little as possible & step up the seasoning accordingly.
  • place over low heat for approximately 20min, stirring occasionally. once the collards have changed color and become tender (usually once the broth has come to a boil), turn off the flame and let them steam until tender.
  • enjoy! (even better the next day! and they freeze well)


classic 7up cake


3 sticks unsalted butter, softened

3 cups sugar

2 TB vanilla extract**

5 eggs

3 cups flour

3/4 cup 7-Up (Sprite works just as well)

confectioner's sugar (optional)


  • Preheat oven to 350°F.
  • Cream butter and sugar for 20 minutes (time yourself. seriously.). Add eggs one at a time, beating well after each addition. Add vanilla extract.
  • Slowly add flour, a little bit at a time. Mix well.
  • Take bowl off mixer & gradually fold in 7-Up with a spatula. Pour mixture into a lightly greased ring-shaped/bundt cake pan (it's a big cake) for 1 hour and 20 minutes.
  • Let cool & sprinkle w/ confectioner's sugar, if desired.

**some recipes say to use lemon extract, but i think that's overkill, given the citrus flavor of the 7up. either way, use either lemon OR vanilla extract, not both. and i always, always use the real extracts, not imitation.


veggie lasagna

1 large eggplant or 2 medium sized eggplants

1 box frozen spinach or 1 small bag fresh spinach

1 16 oz container ricotta cheese

1 bag shredded mozzarella cheese (2-3 cup size, depending on your preference. i usually use a 3 cup bag)

1 16oz can button mushrooms or 1 pint fresh mushrooms, sliced (your choice...portabellas are great)

1 box oven ready or traditional lasagna noodles

2 jars marinara sauce (suggestions: Five Brothers' "four cheese", trader joe's "caponata marinara", paul

newman's marinara)

1 red pepper (opt.)

1 green pepper (opt.

1 yellow pepper (opt.)

olive oil

kosher salt (opt.)






dash of minced garlic or 1/2 clove fresh garlic

parmesean cheese (optional)


  • heat oven to 350 degrees.
  • slice eggplant about 1/2" thick. sprinkle liberally with kosher salt, place in a colander, and weigh down with a dinner plate. let it sit for 30min-1hour.*
  • frozen spinach: cook spinach according to package directions (if you're using frozen), let cool to room temp.
    fresh spinach: take about 1/2 the bag and chop finely. mix with ricotta cheese. add salt, pepper, parsley, basil, parmesan cheese, and oregano to taste. stir well. refrigerate until time for layering.
  • heat olive oil in pan (approx. 1 tbsp—enough to coat the pan, but not to pour). if using whole mushrooms, slice about 1/2" thick. if you're using peppers, chop finely. sauté mushrooms & peppers until heated through and tender, adding garlic, salt, and pepper to taste. Remove from the pan Drain and set aside. reserve pan drippings for eggplant.
  • if you salted the eggplant, blot dry with paper towels. sauté until tender...you don't have to fry them 'til they brown. add oil as needed, allowing it to heat before adding more eggplant. place eggplant slices between layers of paper towels to drain. set aside.
  • coat bottom of lasagna pan with a thin layer of marinara sauce. add a layer of noodles (follow instructions on the box for oven ready noodles)
  • spread ricotta/spinach mix over noodles. follow with a layer of peppers/mushrooms and eggplant.
  • sprinkle mozzarella cheese over vegetables, then another thin layer of sauce. top with noodles. repeat. topmost layer should be (in order) noodles, sauce, mozzarella, and parmesean cheeses.
  • cover lasagna with alumninum foil. bake for 45 min. uncover and bake for another 15-20 min or until cheese on top is golden brown.
  • enjoy!!!

*i've found it doesn't make a difference whether you do this or not, but some folks think that if you don't, the eggplant will be bitter. *shrug*

**for vegans: soy mozzarella shreds bake well, unlike most vegan cheeses. i don't know if you can find soy ricotta. i use real cheese. adjust quantities depending on how large/dense you want the lasagna and the taste/texture of the brand of vegan cheese you're using.

**lazy ppl's version—I swear it works…& if you hate soggy eggplant, you might wanna try it. basically, don't cook a thing. Get sliced mushrooms. Slice the eggplant as instructed. Prepare the ricotta/spinach mixture as above. layer as follows:

sauce (bottom of pan)


(raw) eggplant

(raw) mushrooms





to season, sprinkle a mix of parsley, oregano, basil, and black pepper over each layer of eggplant and mushrooms. use a little more sauce on each layer than you would with cooked veggies. Bake as directed.


vegan "crab" soup

adjust quantities depending on how much soup you want. you can even make (or buy) your favorite tomato-based veggie soup & just add a ton of Old Bay, the seasoned tofu, and seaweed.

prep time: about 1 hr-90min

1 bag fresh/frozen mixed soup vegetables
spinach (optional; if using fresh, you want it coarsely chopped with longer stems removed.)
seaweed (optional...but adds "fish" flavor. wash/drain according to pkg directions)
1 red bell pepper(s)
1 small or medium onion OR onion powder to taste
1 16oz can tomato sauce or 1 small can of tomato paste
veggie broth
extra firm tofu (1lb for a large pot, 1/2 or 1/3lb for a smaller one)
2-3 tbsp Old Bay seasoning (http://www.mccormick.com/productdetail.cfm?ID=6216)**
salt & pepper to taste
cayenne pepper
spike natural seasoning (optional; http://www.amazon.com/Spike-All-Purpose-Seasoning-oz/dp/B0004LZD4I)
olive oil

shred or mince the tofu so it resembles crabmeat. place in a bowl. add salt, black pepper, cayenne pepper, a pinch or two of spike, and some of the old bay seasoning (about 1 tsp). stir and set aside in refrigerator. if you have time, do this the day before.

pour a little olive oil in the bottom of your pot (barely enough to cover the bottom of the pot...1/2 tsp?). add frozen veggies (do not thaw), FROZEN spinach, bell peppers, onions, and spices. add vegetable broth to get your desired consistency (soup or stew?). use less broth for frozen veggies, more for fresh ones. add tomato sauce/paste, stir well.

let simmer over low medium heat, covered. bring to boil, stirring occasionally and adjusting spices if necessary. cook until vegetables are tender (fresh) or thawed and heated through (frozen).

remove the tofu from the refrigerator. it should smell something like tuna salad. dump it in the pot. if you're using FRESH spinach, add it when you add the tofu. bring to a second boil.


it's better the next day!

**in case you've never used old bay, it has a strong flavor. use it to taste, and go easy on the other peppers (cayenne & black) unless you want a really spicy soup.

many thanks to omi for these delicious recipes.


garlicky herby roasted potatoes

easy. cheap. relatively quick.

prep time: about 10 minutes

cook time: 20 minutes


3-4 small-to-medium sized yukon gold potatoes, washed, cubed, skin on
garlic (fresh, minced, or granulated)
basil (fresh or dried)
parsley (fresh or dried)
onion powder, to taste
salt & pepper, to taste
adobo (optional, but poor ppl use it constantly. broke bitches stand up!)
sriracha hot sauce, to taste
olive or canola oil (you can get ignorant & use bacon grease if you really want/ need to)

preheat oven to 350.
mix all ingredients in a bowl; transfer mixed ingredients to baking pan or sheet. cover potatoes w/ foil.
bake for about 20 minutes; check potatoes for tenderness. if they're ready, remove the pan from the oven & leave it covered until ready to serve.

** this recipe is ibs-friendly because the potatoes have the skin on, which adds fiber.
** this recipe is vegan/ vegetarian friendly.

happy eating,



the first post

is just a placeholder until i get the template how i want it.

thank you for participating in my delicious ignorance.