42nd Recipe Street

Source: Me!

1 1/2 C Water

1/2 t Salt

1 C teff

Maple Syrup, to taste

Cocoa Powder, to taste

Unsweetened Coconut, to taste

 

Rinse and drain teff. Combine water, salt, and teff in a sauce pan. Cover and cook for 15-20 minutes or until water is absorbed. Remove from heat and let sit covered for 10 minutes.

 
Source: https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/

8 C Various Veggies, Chopped
Note: I like Carrots, Potatoes, Celery, Onion, Peas, Corn, Turnips, etc. You do you.

1 1/2 C Water

1/3 C (2.8 oz) Olive Oil

1/3 C White Whole Wheat Flour (regular whole wheat works too)

1 t salt

1/2 t Pepper

1/2 t Celery Salt

1/2 C Milk

2 Cans Chickpeas, drained and rinsed

1 Double Pie Crust

Chop veggies and put in a large dutch oven. Add the water. Cover and simmer until the veggies are tender, about 15-20 minutes. Drain and reserve vegetable broth.

Heat olive oil on medium heat, then add flour. Mix well and cook flour a few minutes to take off the raw edge. Slowly add milk and vegetable broth, a little at a time, to make a sauce. Stir in veggies and chickpeas. Mix well. If it's a bit too thick for your personal preference, add a little more water or milk to thin it out.

Place the veggie pot pie mixture in the bottom pie crust. Cover with the top crust and seal edges. Cut a few slits for steam to escape. 

Bake in a 425F oven for about 30-35 minutes or until golden brown. 

 
Source: https://anaffairfromtheheart.com/how-to-make-canned-refried-beans-taste-like-a-restaurants/

1 Can Pinto Beans
1/3 C Sour Cream
2 t Hot Sauce

Combine all together in a small sauce pan and mash until desired consistency is reached.

1 (1 lb bag) Black Beans

6 C Water 

2-3 Garlic Cloves 

1 Bay Leaf 

1 T Salt

Pick through beans and rinse well. Combine all ingredients except salt in the slow cooker. Cook on high for 3-4 hours or until they are soft. Stir occasionally. 30 minutes before the beans are done, stir in salt.