The Krazy Kyles

4 large Russet potatoes, peeled and diced
olive oil to taste
salt to taste
fresh chives, optional

2 T extra virgin olive oil
1 t cumin
5 cloves garlic, minced
1 1/2 cups cauliflower florets, cut to bite size
4 medium carrots, peeled and sliced into coins
2 zucchini squash, sliced into quarter moons
1 heaping cup shredded cabbage
1 can diced tomatoes with green chilies
1 cup red pepper (or jalapeno if you like it HOT)
1 cup vegetable broth
1 t sage
2 T diced green chilies
salt to taste
1 can butter beans (I used kidney)

Place the cut potatoes in a large pot and cover with salted cold water; bring to a boil and simmer for about 20 minutes. Heat olive oil and add cumin and garlic. Stir and then add chopped vegetables. Cook for about five minutes. Add canned tomatoes and chilies, other seasonings...Simmer and cook until juice begins to reduce. Add beans last.

Mash the potatoes and flavor.

Spoon vegetables into casserole dish. Top with mounds of potato. Leave a few peaks to get golden. Bake at 350 degrees for 35-40 minutes.

1 T. Lemon Juice
3 Cloves Garlic
1 t. Sugar
1/4 cup Olive Oil, Extra Virgin
Salt to Taste (about 1/4 t)

Blend above ingredients. Then slowly add:

2 cups Fresh Basil Leaves (as many as can be packed into the cup measure)

Continue to blend until creamy.
Add walnuts and blend at lowest speed for 10 seconds. No need to blend Pine Nuts.

1/4 cup Walnuts (or Pine Nuts if you are feeling rich)

3 cups White Sugar
1 1/2 cups Oil
30 oz Canned Pumpkin
1 T Vanilla

6 cups White Flour
1 1/2 t. Salt
1 1/2 t. Cinnamon
3/4 t. Ginger
1 T. Baking Soda
1 T. Baking Powder
1 1/2 t. Nutmeg
1 1/2 cup Chopped Nuts or Chocolate Chips

Mix wet ingredients and dry ingredients separately. Blend together and bake at 350 degrees for 15-20 mins.

Start by boiling macaroni (or whatever kind you prefer) noodles -- about 6 cups of dry noodles. Next you'll want to get started on the cheese sauce, as follows:

5 T olive oil (or a bit less)
1 red bell pepper, seeded and coarsely chopped
1 1/2 c raw cashews, washed
1/4 c raw sesame seeds
1/2 c water
1/3 c nutritional yeast flakes
1/4 c oil
1 T soy sauce

Heat 1 T olive oil in small frying pan over medium-high heat. Add bell pepper and cook until tender, 5-7 minutes. Transfer the pepper to a blender. Add all the remaining ingredients and blend until smooth. The spread will keep up to a week in the refrigerator.
Yields about 2 cups

I usually saute my Big Franks until they are crispy, then slice them up. Add the cheese sauce (you decide the proportions) and the hot dogs to the cooked noodles and voila! Season to taste. It actually needs quite a bit of salt, I think. It will fit into a large rectangular casserole dish.

You can eat it at this point, or another variation would be to sprinkle with bread crumbs and bake until crispy on top.

Mix the following ingredients in Kitchen Aid (w/dough hook) or Bosch and let stand until bubbly (to prove yeast virility)
1/4 t. Fruit Fresh (Ascorbic Acid)
3 cups Water, Warm (don't use tap water, if chlorinated the bread won't rise well)
2T active dry yeast
1/3 cup Brown Sugar
3 cups White Flour
1 cup Whole Wheat Flour

Now add:
3 T. Coconut Oil, Margarine or Butter
1/3 cup Brown Sugar
1 T Salt

Blend the following 2 ingredients in the blender and add to mixture:
3 T. Soy Lecithin
2 cups Whole Wheat Flour

Add whole wheat flour as necessary to cause dough to just start to clean bottom of the bowl (Kitchen Aid) or center post (Bosch). Suggested 1 cup.

Kneed at least 10 minutes using mixer.

Remove from mixer and cover. Set in a warm place for 30 minutes or until doubled.

Punch down dough ball, divide into loaves and place into greased bread tins. Cover and let rise in a warm oven 45 minutes.

Remove cover and heat oven to 350. Bake for 30 minutes.

Yield 3 medium to large loaves