1. Dry Roasted Chickpea Snack
  2. EZ Roasted Cauli
  3. Instant Pot Beans
  4. Quick Pickled Onions
  5. How to make head lettuce last a week (at least)
  6. Instant Pot Grains


  1. (array) Dry Roasted Chickpea Snack

    The only sugar-free vegan snack that actually tastes good.

    1. Preheat oven to 400/200. (no convection)
    2. Spread garbanzos (not dried, duh!) on a parchment paper covered cookie sheet.
    3. Bake for 10 minutes.
    4. Now pour the half-baked chickpeas into a large bowl
    5. Add 1 tbsp of oil, and add some salt and spices. Options are pepper, cumin, curry, chili, taco seasoning ... literally anything. Just make sure you add salt
    6. Toss.
    7. Pour back onto the parchment paper and bake another 10 minutes or until crunchy.


2. EZ Roasted Cauli

For when you don't have time for Cauliflower With Tomatoes

  1. As many florets as desired into a large bowl.
  2. Add oil, salt, pepper, and smoked paprika to taste. Toss.
  3. Mince a clove of garlic into the bowl. Toss again.
  4. Pour onto parchment covered baking sheet.
  5. Bake 20m at 220/450. Chaleur tournant si possible.

3. Instant Pot Beans

  • Soak all beans for minimum 4 hours. Then throw out the water and rinse them before adding to the pot. Why? It washes them (beans are not washed before packaging), and it makes them more digestible (lessy farty). Some also say that soaked beans don't split as much.
  • After cooking, spread them out on a cookie sheet to cool and air dry a bit, then bag them and freeze them.
  • Choose:

4. Quick Pickled Onions

I keep these in an old barrel-style jar that used to hold Polish pickles.

  1. 1 1/2 cups water
  2. 3/4 cup vinegar
  3. 1 tablespoon sugar
  4. 1 1/2 teaspoons salt
  5. Enough red onion, thinly sliced, to pack the jar.
  6. Heat the first four ingredients in a saucepan until hot. Pour over the onions in the jar. Once cooled, put the lid on and keep in the fridge.

Goes on EVERYTHING.


5. How to make leaf lettuce last

I've tried everything. This actually works.

1. 1 head of leaf lettuce
2. a salad spinner
3. Fill the sink a third full of water. Add a cup of white vinegar.
4. Pull off each leaf and put in the water. Move the leaves around a bit to dislodge the dirt.
5. Remove from the sink momentarily and marvel at all the crap left behind.
6. Drain the sink and refill a third full and put the lettuce back in. Move it around again.
7. Now remove enough lettuce to fill your spinner and spin the shit out of it, before laying it out on a large towel. Use a bath towel if you have to.
8. Leave on the towel until completely dry. Put it out in the sun on the deck or the balcony if you want.
9. Now grab a stainless steel pot large enough to hold it all, and put the lettuce in there.
10.Cover with plastic wrap, hold it down with a large rubber band, and poke three small holes in the top.
Without exaggeration, lettuce prepared this way will stay fresh and crisp anywhere from one week to seven years.

6. Instant Pot Grains

  • Soak grains before cooking to improve digestibility and to minimize the effects of phytic acid, etc.
  • Soak whole buckwheat/sarrasin, millet, and brown rice for minimum 3 hours.
  • Soak whole wheat, rye/seigle, spelt/épeautre, and oats for minimum 8 hours.
  • germ is yolk, endosperm is white, bran is the shell
  • https://wholegrainscouncil.org/what-whole-grain
  • Choose: