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2 kilograms banana
3/4 cup Water
1 tablespoon dry yeast
3 tablespoon sugar
Dissolve sugar into water and chop or mash the bananas and combine it with the syrup.
Now, add wine yeast and keep the mixture in a ceramic jar for a few weeks and then strain out the wine.
Store in a dark place and let it age until it tastes good.
2 medium ears corn, shucked
4 thin boneless pork loin chops (about 5 oz. each)
1 tbsp. extra-virgin olive oil
1 tsp. chili powder
1/4 tsp. Kosher salt
2 cans black beans, rinsed and drained
1 ripe mango, peeled and chopped
Freshly ground black pepper
Lime wedges, for garnish
Grill corn 8 minutes, or until lightly charred, turning occasionally; cut kernels off cobs.
Cover each of pork chops with large sheet plastic wrap; with meat mallet or rolling pin, pound to 1/4″ thickness.Brush pork all over with olive oil; sprinle with chili powder and salt. Grill pork on medium-high 2 minutes per side.
Toss together black beans, mango, corn kernels, and 1/2 teaspoon each salt and pepper. Serve pork over salsa with lime wedges.
2 (15-oz.) cans coconut milk
2 c. heavy cream
1/4 c. swerve confectioner’s sweetener
1 tsp. pure vanilla extract
Pinch kosher salt
Chill coconut milk in the fridge at least 3 hours, ideally overnight. Spoon coconut cream into a large bowl, leaving liquid in can, and use a hand mixer to beat until creamy. Set aside.
In a large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form.Beat in sweetener and vanilla.
Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan.
Freeze until solid, about 5 hours.
1 c. baby spinach
1/2 c. shredded red cabbage
1 c. assorted roasted veggies
1 piece roasted tempeh
2 tbsp. Chopped cilantro
1/4 tsp. toasted sesame oil
Fill a bowl with baby spinach, shredded red cabbage, cooked quinoa, and assorted roasted veggies (we used ½ cup each tomatoes and broccoli).
Top with roasted tempeh and chopped cilantro; drizzle with toasted sesame oil.
Heat in microwave.
Garnish with sliced radishes and a lime wedge.
12 ounces thin noodles
1/4 cup soy sauce
1/4 cup canola oil
3 tablespoons pure sesame oil
2 tablespoons sugar
2 tablespoons rice vinegar
1/2 teaspoon hot chili oil
4 cloves garlic, minced
4 green onions, thinly sliced
Bring a large pot of water to a boil. Cook the noodles according to the package instructions.
Meanwhile, whisk together the soy sauce, canola oil, sesame oil, sugar, vinegar, chili oil and garlic in a bowl. Taste and adjust the ingredients as needed.
Drain the noodles. Pour the sauce over the warm noodles and toss to coat. Sprinkle with the green onions and toss. Serve in a bowl with chopsticks. Yummy!
FOR THE COOKIES
4 c. all-purpose flour
1/4 tsp. kosher salt
1 c. creamy peanut butter
1 c. butter, softened
1 c. sugar
1 c. light brown sugar, packed
2 large eggs, cold
1 tbsp. pure vanilla extract
1 bottle black gel food coloring
1 bottle green gel food coloring
FOR THE PUDDING CUPS
2 packages instant chocolate pudding mix (3.4 oz each)
4 c. cold milk
1 package Oreos
2 14-oz. packages firm tofu, drained, sliced ½” thick
1 jalapeño, with seeds, thinly sliced
½ cup reduced-sodium soy sauce
2 tablespoons light brown sugar
2 teaspoons grated peeled ginger
2 teaspoons vegetable oil
2 cups bean sprouts, divided
Steamed white rice (for serving)
6 scallions, thinly sliced on a diagonal
½ cup chopped salted, roasted peanuts
¼ cup fresh mint leaves
Lime wedges (for serving)