The Pantry Pocket

First meal at the new house! Veggie burgers topped with hummus and cayenne on toasted onion buns with a side of spiced sweet potato steak fries.

Hearty Grain French Bread Pizza!

Artichokes, diced spicy cherry peppers, green peppers, onions, portobello mushrooms, garlic, veg crumbles and Italian spices topped with nutritional yeast.

Late night snack! Veg burgers with spicy mustard, sweet pickles, jalapeños and onions on wheat and a side of sriracha and garlic seasoned fries.

Here’s another curry thats a Thai Massaman base but with some chick peas and added spices.

Death by Massaman Curry

So many delicious spices in this dish.

Spicy zucchini and portobello mushrooms over whole wheat rotini.

Biscuits and spicy sawmill gravy with potatoes o’brien cooked in sriracha and garlic.

this was dinner: vegan chipotle sweet potato-brussel sprout chili (it sounds kooky but it’s like a spicy bowl of thanksgiving!) & a mixed greens salad with avocado, sprouts, broccoli, red onion, and beets (it turns out i don’t like beets, not one bit).

vegan mexican hot chocolate snickerdoodles, oh ya.

Spicy African Sweet Potato Soup

Okay, it’s been a few days since any of us have posted anything and this is the reason why. I made this recipe but doubled it and I ended up with SO MUCH FOOD. My roommate and I have been eating soup for days now but it is exceptionally delicious! If you’re trying to make some for just you just make it how it is or maybe half it because it makes so much for so little money. The only thing I omitted was the celery and I added a little extra spice but this makes some perfect fall weather food to curl up with.

Mini Chocolate Walnut Brownie Cakes topped with Orange Ginger Cayenne Cookies

Yeah, I came up with this because I’m awesome and I wanted to make something cool for my roommates birthday because she loves sweets and spicy food. Plus, I’m going to share with you how to make these little cuties so you can make your own!

Okay, first we’re going to make the brownie base. This recipe makes two dozen cupcake size treats so you’ll need enough cupcake pans for that. In a large bowl add and mix the following ingredients.

• 1 1/2 cup: unbleached all-purpose flour
• 1 1/2 cup: unbleached raw sugar
• 1/2 cup: unsweetened cocoa powder
• 1 teaspoon: baking powder
• 1 teaspoon: salt
• 3/4 cup: water
• 3/4 cup: vegetable oil
• 1 teaspoon: vanilla extract
• 1/2 cup: crushed walnut

Once you’ve got that mixed up, spray your cupcake pans with a light coat of oil and then scoop the mix with a large spoon into each section so each looks to be about 1/4 to 1/3 full. At this time, go ahead and preheat the oven to 350. Next, make the cookie batter by adding and mixing up the following list of ingredients in a large bowl.

• 1/3 cup: almond milk (or other non-dairy milk)
• 1 tablespoon: flax seeds
• 1 cup: unbleached raw sugar
• 1/3 cup: brown sugar
• 1/2 cup: vegetable oil
• 1 teaspoon: vanilla extract
• 1 teaspoon: ground orange zest
• 1 teaspoon: ground cinnamon
• 1 teaspoon: ground ginger
• 1 teaspoon: ground cayenne pepper
• 1 teaspoon: ground nutmeg
• 1/2 teaspoon: salt
• 1 3/4 cups: unbleached all-purpose flour

Once you’ve got all that mixed up, using a small cookie scooper, drop a scoop of the cookie batter mix on top of each of your brownie mixes. They’ll have a slightly different consistency at this point and you can kind of push the cookie mix down a little so that the brownies hug the cookie mix. After all that, put them on in the oven on the center rack and bake them for about 30 minutes then let cool for about 10 minutes and enjoy!

If you have any of the cookie mix left over, you can use the cookie scooper with the rest and place on a cookie sheet and bake them for about 20 minutes.

-Chase

Spicy Pumpkin Stew

I tried this recipe from myrecipes.com but didn’t use any chicken. This is actually more like a curry and it turned out really good. The only thing I didn’t like about it was that the cubed pumpkin pieces kind of take away from the rest of the stew because they’re a different texture and don’t quite absorb the spices and seasonings. If I make this again, I’m definitely going to try mashing the pumpkin chunks up and adding some extra spices.