Lower Spoon Cooking

I added some TPE (?)/soy flakes for extra protein. All an all this is a relatively low spoon pasta sauce that is very easy to make. You don't actually need the cheese (I used 2 kinds of vegan cheese, 1/4 package from each, but I think I will use less, if not omit it entirely next time).

You just put in the ingredients, cover with foil, remove foil after 20-30 minutes, and have a sauce in 40-50 minutes, while doing other stuff. Your oven should be preheated to 180°C.

Rodent: This is a habit I caught from my ex: arranging the fruits veggies that are washed in an aesthetic manner, and letting them dry.

I wash them with dish soap and a bit of bleach or vinegar. When all the fruits and vegetables are washed, I find it easier to just take some and eat, if I am hungry, or not to go some extra steps when I need to prepare food.

I don't know if I can call it low spoon cooking, because it took the blender some time to transform the nuts into nut butter (I used the time to do some physiotherapy, and stopping the blender and mixing the contents between the different parts of the rutine). I bought roasted (unsalted) hazelnuts for this, because the small price difference worth the saving of extra spoons.

Blenders are not the best for the job, but I don't have food processor, but my blender is quite strong, and it worked. When I had food processor (it broke several years ago), It was a bit easier to make. I just left it running for 10 minutes.

I based it on the recipe from "Chocolate Covered Katie"(link), but I think I changed the propositions a bit. I didn't look at the recipe much, and sort of winged it. I made the spread before, and I trusted my ability to balance the tastes.

How to:

250 gr' of rosterd hazelnuts

1 spoon of coconut oil (optional, but it might help in making the nut butter, so I added it)

1/3 cup of maple syrop

1/3 of plant based milk (I had rice-hazelnut open, so this was what I used)

1 spoonful of cocoa powder (like, I think it was about 2 tablespoons)

Pinch of salt

Combine nuts and oil in food processor or strong blender until the nuts transform into nut butter (like in the pictures on the left, It can take time). Add other ingredients, and blend until ready.

We are meeting outside and go for a walk, which is currently allowed.

I needed to take several short breaks and take my medication, but I have done it! I have washed the produce.

This blog originally contained content made by Rodent and Chick. We used to be a couple and live together, and I (Rodent) also ran this side blog. We broke up some time ago, and since late October are not living together anymore.

This was the text of the Header of the blog:

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The Tripoli-Harkov broth

A mix of Jewish, Libyan, Russian and Vegan cooking and fruit art photos. Mostly low cost (in Israel), rarely using fancy ingredients.

We are two ethnic jews living and eating in Israel. Chick's family is from Libya, Rodent was born in the former USSR. We enjoy cooking and eating yummy food. Chick loves to organise and photo the fruits he buys. Our recipes are a mix of family recipes, original cooking and funny accidents.

...

I actually sort of started making fruit and veg arrangements myself. They are different from Chick's style, but I still hope you like them.

I am planning on posting more of those later, as more cooking and stuff.