Seitanic Chörizos a couple of times a summer

Measurements for 30 Seitanic Chörizos. Start by soaking 20 grams of dried chipotle, 5 grams of dried porcino mushrooms (Boletus edulis) in 3 deciliters of boiling water. Put 2 table spoons of balsamic vinegar and 1 deciliter of water into a sauté pan. Add 3 teaspoons of smoked paprika, 1 tablespoon of sambal oelek, 3 tablespoons of miso, 9 sundried tomatoes, 3 finely minced, large onions. Evenly distribute these ingredients with a wooden spatula. Bring to boil at maximum heat without the lid at first. Then add the lid and turn down the heat halfway. Keep checking in every couple of minutes to stir. Add one whole minced garlic after some of the water has had a chance to evaporate. Don’t leave for too long on the stove, as we still want some liquid left here. Save the water from the mushroom/chili soak in a jar for later. Get your blender out. Add 3 teaspoons of marjoram, 3 teaspoons of thyme (Thymus vulgaris), 3 teaspoons of gound coriander (brown powder, not green leaves), either 6 tablespoons of tomato puré or if you like your Chörizos hotter, 6 tablespoons of La Costeña Chipotles en adobo instead, 1 teaspoon of smoked salt, 1 tablespoon of balsamic vinegar, 200 grams of canned black beans and 3 table spoons of coconut oil (this is rock solid below 25° celcius, so plan accordingly). Start blending, and little by little, add in some of that spicy mushroom water from before. Proly you’ll end up adding about one deciliter´s worth. Take your time and work that blender in different modes to make this happen. It’s important to get this blend real smooth. Pour this hawt goup in a metal bowl and set aside to let it cool for a bit. After it has cooled down some, start kneading in 450 grams of gluten. Little by little add in some more of that spicy mushroom water from before. Proly you want to add about 1 deciliter, not more. Knead for about 5 minutes. Don’t knead it for too long or the Chörizos will get hard and dry. Split the dough into 50 gram pieces and roll into hot dog shapes. You should get around 30 Seitanic Chörizos depending on how you shape them. Roll the dogs into tinfoil. They should be tightish, but not too tight as that will make them hard and dry. Steam for one hour. Add in more boiled water every fifteen minutes. This last instruction is vital, otherwise you will burn your pot dry. Barbecue to perfection. Serve in wholegrain hot dog buns with all the fixens.


Luxury oatmeal every morning

Measurements for two servings of every day luxury oatmeal. Start by pouring two deciliters of steelcut oats into a small saucepan. Add one tablespoon of ground flax seeds and one tablespoon of whole chia seeds. Pour in five and a half deciliters of water. Stir lightly, only once, resist the urge to stir more than once here. Bring to boil. Stir throughly and decrease heat to medium heat for approximately two minutes. Stir in 112.5 grams (half a box) of organic frozen raspberries. Set heat to low and put the lid on. Leave the saucepan to do it’s thing for three to five minutes, depending on how hot you like your raspberries. Don’t leave it for too long tho. We don’t want to burn the oats or for the raspberry fruit juices to get everything all soggy. Serve with cold oatdrank, a dash of cinnemon and finely minced organic apple.