The Freelancer’s Cookbook: Vegan Chickpea Curry by H. Spikings

Today's recipe is from H. Spikings. It's a Vegan Chickpea Curry and it sounds delicious. Take a look! VEGAN CHICKPEA CURRY INGREDIENTS: 1 teaspoon olive oil 1 diced regular onion 1 tablespoon salt 2 large diced potatoes 1 tablespoon curry powder (although feel free to put in more for taste!) 1 tablespoon brown sugar 1 tablespoon grated … Continue reading The Freelancer’s Cookbook: Vegan Chickpea Curry by H. Spikings

The Freelancer’s Cookbook: Christina Poag’s Challah Bread

Today Christina Poag shares her recipe for Challah Bread. Check it out! Bread seems so complicated to make but really this is one of the most laidback things to make. The majority of the time the bread is rising all by itself. My favorite bread is Challah because I think it’s the perfect sandwich bread for … Continue reading The Freelancer’s Cookbook: Christina Poag’s Challah Bread

The Freelancer’s Cookbook: Leeann Hamilton’s Cheap as Chips Recipe

From Leeann Hamilton comes a "Cheap as Chips" recipe for The Nachorole. Leeann's recipe not only looks fantastic but comes with a few variations to help with your budget. Take a look below! The Nachorole Tortilla chips and dips are often seen as party snacks - and topped nachos as an appetiser - but if it's all you have in … Continue reading The Freelancer’s Cookbook: Leeann Hamilton’s Cheap as Chips Recipe

The Freelancer’s Cookbook: Bryan & Judy Glass’s Shepherd’s Pie

For today's The Freelancer's Cookbook, Bryan JL Glass (Furious, Mice Templar) and Judy Glass have shared their recipe for Shepherd's Pie. As stated within their recipe, it has vegetarian and vegan options available as well! SHEPHERD’S PIE INGREDIENTS: 5-6 medium potatoes, scrubbed, peeled, and cut into chunks ¼ cup milk, plus more as needed 3 … Continue reading The Freelancer’s Cookbook: Bryan & Judy Glass’s Shepherd’s Pie

The Freelancer’s Cookbook: Taylor Esposito’s Sriracha Chicken with Cilantro Lime Quinoa

SRIRACHA CHICKEN WITH CILANTRO LIME QUINOA INGREDIENTS: Chicken breast Sriracha Quinoa Lime juice Cilantro Chicken stock Garlic salt INSTRUCTIONS: Heat pan and grill the chicken, adding sriracha to your liking the first couple of flips, just to seal in flavor. Then cook as normal. Add salt and pepper to taste is desired. Boil 2 cups … Continue reading The Freelancer’s Cookbook: Taylor Esposito’s Sriracha Chicken with Cilantro Lime Quinoa