Fried Mushrooms

1 lb. of mushroom (I used a mix of wild mushrooms found at a local farmers market)
2 T of olive oil
2 T of butter
2 cloves of garlic sliced thinly
4 sprigs of thyme or lemon thyme
salt and pepper

Melt butter and oil together in a medium sized skillet over medium-low heat. Once the butter melts into the oil, place in the remaining ingredients. Season to taste. Allow for the mushrooms to cook very slowly. This process may take upwards of 20 minutes depending on the size of the mushrooms. When the mushrooms are golden, remove from oil. These can be used a small delicious side or a topping to salads or sandwiches.

Photo credit: Lexi Adams

Marinated Japanese Flank Steak

1 flank steak very thinly sliced
3/4 c soy sauce
2 T rice wine vinegar
2 T brown sugar
2 gloves of garlic grated
2 tsp grated ginger
zest of 1 lime
pinch of red chili flake

30 minutes before cooking, combine all of the above ingredients in a large bowl. Let the flank steak marinate. Heat a large skillet or a wok over high heat. Remove the steak from the marinade right before placing into the skillet. Add the steak into the pan. Because the meat is very thin, the cooking time will be very quick but make sure to allow the outside of the meat to caramelize. To do this do NOT constantly flip and stir the meat but allow it to rest on one side then flip. Once caramelized add the remaining marinade and reduce till the sauce coats the back of a spoon. Serve over rice. Optionally add steamed vegetables and a poached egg.

Basic Marinara Sauce

28 oz. can of whole peeled tomatoes (preferably San Marzano)
1 onion, chopped
3 cloves of garlic, roughly chopped
1 Tbsp dried oregano
1 tsp red chili flake
Extra Virgin Olive Oil
Salt

Cover the bottom of a skillet with extra virgin olive oil and heat over medium heat. When hot, add the onions and sweat for two minutes. Season with salt to aid in the sweating process. Add the garlic. Make sure the vegetables are not browning but only becoming soft and translucent. Once the onions are translucent, add the spices and cook for 3 minutes. Add the whole peeled tomatoes and crush them with a spoon. Bring to a boil, then reduce to simmer. Simmer for 30 minutes stirring occasionally to keep from sticking. Finally, place the tomatoes that have remained whole into a food processor and blend. Try to avoid putting the onions in the food processor to keep their texture. Return the blend to the skillet.

This can be eaten fresh, frozen, or jarred. I suggest doubling the recipe and saving the leftovers for a second or even third meal. Marinara sauce can be used for pasta, pizza, dips, you name it.

Vegan Chili

28 ounce can crushed tomatoes
14 ounce can pinto beans
14 ounce can black beans
14 ounce can kidney beans
1 onion chopped
2 cloves garlic minced
1 Tbsp chili powder
1/2 tsp ground ginger
1 tsp cinnamon
2 tsp ground cumin
1 tsp garlic powder
1 tsp crushed red pepper
1/2 tsp black pepper
1 tsp paprika, preferably smoked
1/2 tsp ground coffee
1 Tbsp kosher salt
Oil

Measure and mix spices in a small bowl.

In a pot, heat oil over medium heat. Add the onion and garlic and sweat until translucent. Add the spices and toast for 3 minutes, stirring so nothing burns. Add the tomatoes, pinto, black, and kidney beans. Stir a bring to a boil. Reduce to a simmer and cook for at least 30 minutes. Serve over brown rice with fresh tomato, cilantro, and avocado.

Chocolate Banana Smoothie

1 banana
1/2 c. coconut milk
1 Tbsp. unsweetened cocoa powder
1 + 1/2 Tbsp almond butter
Splash of vanilla extract
4 dried dates
Handful of ice cubes

In a blender, food processor, or preferably Vitamix, if you have the fortune to have one, combine all ingredients except the ice. Pulse until combined and thoroughly incorporated. Add the handful of ice. Blend for at least 30 seconds straight to break down any chunks of ice. Serve and enjoy. *This serves 1-2 people. Easily multiplied to accommodate extra mouths.

Dear Raging Fans,
Due to my absence of posts, I will give you two. Two in a row! The next two recipes are vegan but that does not mean I have changed my diet. I just ate at an incredible restaurant, Cafe Gratitude, in the Kansas City Crossroads district. Their entire menu is plant based, so I took some inspiration from the delicious food I ate and decided to run with it. Enjoy!

Bacon and Brussels Sprout Salad

20 (or so) brussels sprouts cut in half
8 slices of bacon (preferably thick cut)
1/3 c. golden raisins
2 T. sunflower seeds
Splash of red wine vinegar
Salt

Preheat oven to 350 degrees. Place the bacon slices onto a pan with sides and bake for 20 minutes. After twenty minutes, check for doneness every successive three minutes till crispy. Remove from the pan and reserve the excess fat. Dress the brussels sprouts with reserved bacon fat to cover and pour the rest of the bacon fat into a bowl of the golden raisins. Season the sprouts with salt and place into the oven and bake for 40-50 minutes. Periodically, shake the pan to keep the sprouts from sticking. Meanwhile chop the bacon. Remove the sprouts and combine the golden raisins, sunflower seeds, and bacon. Stir to combine. Place back into the oven for 5 minutes and remove. Enjoy warm or cold!