Recipes for the Feral

Ingredients:

• 2 cups garbanzo beans

• 2 tbsp olive oil

• 4 cloves garlic

• 1 onion minced

• 7-8 cups veggie broth

• 2 cups corn

• 2 potatoes cubed

• 3-4 carrots peeled and sliced

• 2 cups green beans

• 2 zucchini sliced into hearty sized chunks

• 1 1/2 cups tomato sauce

• chipotle chilies in adobo sauce (to taste)

Directions:

1. Soak garbanzo beans in 4-5 cups of water in the refrigerator overnight.

2. In a Heavy-bottomed pot set over medium heat, saute garlic and onion in olive oil until tender. Add garbanzo beans. Add veggie broth & bring to a boil, reduce heat to low, cover and simmer for about 20 minutes.

3. Add the corn cob pieces, potatoes, and carrots to the soup and simmer for 10 minutes.

4. Add green beans to soup and continue to simmer for another 10 minutes.

5. Add zucchini, chipotle chiles (including the adobo sauce), and tomato sauce. (add canned corn at this point if not using corn cobs.) Simmer for another 10 minutes or so, making sure the vegetables are tender.

Ingredients (makes ~2 servings)

• 2 cups frozen pineapple chunks 

• ~4 ounces pineapple juice 

• 1 big scoop vanilla ice cream (or dairy-free vanilla ice cream for a vegan-style treat) 

• (Optional) A splash of lemon juice and a pinch of salt — helps brighten flavor and balance sweetness.

Instructions

1. Put the frozen pineapple chunks into a blender first, then add the pineapple juice, and finally the ice cream. 

2. Blend on high speed until the mixture is smooth and creamy. If needed, push down the pineapple so everything blends — this might take a few minutes with a standard blender. 

3. If you want the classic “soft-serve” swirl look: pour the blended mixture into a freezer-safe container and freeze for about 30–40 minutes so it firms up enough to pipe.

4. Transfer the semi-frozen mixture into a piping bag fitted with a large star tip (like a 1M tip) and pipe into cups or bowls to get the characteristic swirl. Serve immediately.

Ingredients

• 3 Roma Tomatoes (stems removed)

• ¼ White Onion

• 3 Jalapeños (stems removed)

• Garlic

• Water

• 1 tsp Salt*

• ½ tsp Pepper

• 8 Cut-up Corn Tortillas, Oil for Frying, and a Pinch of Salt - or Tortilla Chips

Directions

1. Put all ingredients except for salt and pepper whole into a pot such that the solid ingredients are covered by water and heat at medium for 20 minutes (or until solid ingredients are soft).

2. Strain water, then place boiled ingredients with salt and pepper into a blender and blend until chunky.

3. If using tortillas rather than chips, place oil and tortillas into a skillet with low heat until golden - or add chips.

4. Pour sauce mixture from steps 1 & 2 over tortillas/chips in skillet and heat on low for 20 minutes.

Ingredients: 

• 1 lb Large Strawberries

• 8 oz Block Cream Cheese, softened

• 3-4 Tbsp Powdered Sugar, depends on how sweet you want the filling

• 1 tsp Vanilla Extract

• Graham Cracker Crumb

Directions:

1. Rinse strawberries and cut around the top of the strawberry.

2. Remove the top and clean out inside with a paring knife if necessary. If you want to stand your strawberries upright, slice a bit off the bottom.

3. Once strawberries are prepped, set aside.

4. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand.

5. Add cream cheese mix to the piping bag and fill with strawberries.

6. Once strawberries are filled, dip the top in graham cracker crumbs.

Note: If you get small-medium strawberries you need much less filling

Ingredients:

• 1 medium-sized onion chopped

• 1 1/4 cup red lentils picked over and rinsed

• 3 cloves of garlic minced

• 1 small potato cut into 1-inch cubes

• 1 large carrots – chopped approximately 1/2 cup chopped

• 8 cups vegetable stock or a combination of water and stock

• 2 teaspoons salt

• 1/2 teaspoon black pepper

Directions:

1. Add onion, red lentils, garlic, potato, and carrot in a medium size heavy bottom pot. Pour in the stock.

2. Bring it to a boil in medium-high heat. Turn down the heat to low and let it cook until lentils are softened and potato cubes and carrots are cooked, 10-15 min. You can check doneness by inserting a knife in one of the vegetables. If it comes in and out easily, it should be good to go.

3. Off the heat, puree the soup using an immersion blender or batches using a food processor or blender.

4. Put it back on the heat, bring it to a one last boil.

5. Taste for seasoning and add if necessary. Ladle into bowls.

6. Serve it immediately with croutons, chopped parsley, and lemon wedges (optional).

Optional: 2 tablespoons Italian parsley chopped, 1 cup croutons, lemon wedges, 1 tbsp sumac, Pinch of Aleppo Pepper, Urfa Chili or red pepper flakes

Sauce Ingredients:

• ⅓ cup vinegar

• ⅔ cup vegetable oil

• 1 tsp salt

• 1 tsp pepper

Directions:

1. Combine sauce ingredients

2. Pour over cabbage and warm (Cabbage is the only veggie needed, but it's good with carrots too)

1. Place a whole ear of corn (husk on, silks inside) directly in the microwave.

2. Microwave on high for 3–4 minutes per ear.

   • 1 ear = 3–4 min

   • 2 ears = 6–7 min

   • 4 ears = ~10 min

3. Let rest 1–2 min (it’s very hot — goblin burn warning).

4. Cut off the stem end, squeeze, and the corn will slide out silk-free

Ingredients

• 2 large heads cauliflower

• 1 clove garlic, halved 

• 1/4 cup olive oil 

• 4 tablespoons Dijon mustard 

• Kosher salt and freshly ground black pepper 

• 1/2 cup fresh parsley leaves, roughly chopped 

• 1/4 cup grated Parmesan 

• Lemon wedges, for serving 

Directions

1. Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.

2. Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.

3. Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.

4. Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.

5. Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.

6. Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

Ingredients: 

• 1/2 pound (2 sticks) butter

• 1-18 (-20) ounce jar smooth peanut butter (or crunchy)

• 1 pound powdered sugar

Directions: 

1. Lightly grease an 8 x 8 foil-lined pan.

2. In brief durations Heat melt butter and peanut butter in a microwave, removing from microwave to stir gently & add powdered sugar incrementally.

3. Repeat heat/stirring until the concoction is smooth & powdered sugar has all been added

4. Quickly pour in the prepared pan.

5. Once cool, remove fudge from foil. Enjoy.

PBF 2.0 added step:

1. Follow the same directions as shown above, but add a layer of rice crispy treats to the bottom of the foil-lined pan prior to adding the fudge

Ingredients:

• 1/2 cup of ketchup

• 2 tablespoons horseradish

• A dash of Worcestershire sauce

• 1 lemon

• Tabasco sauce, to taste

Directions:

1. In a small bowl combine ketchup, horseradish, Worcestershire, lemon and a dash of hot sauce.

2. Chill and serve.

Meat:

• ~3 lbs raw chicken breast chunked.
  
  

Marinade of Fire:

• ½ cup Braggs Amino Acids

• ¼ cup rice vinegar

• 2 Tbsp hot chili oil

• 1 Tbsp Worcestershire

• 1 Tbsp liquid smoke (campfire essence)

• 1 Tbsp crushed red pepper flakes

• 2 tsp garlic powder

• 2 tsp onion powder

• 1–2 tsp cayenne powder (adjust for heat)

• 1 tsp ground black pepper

• 1 fresh minced habanero for goblin-level burn

(1 tsp Pink #1 salt per 5 pounds of meat)

🔥 Method

1. Slice the Flesh: Cut into ¼-inch strips or chokier for nuggets. Go with the grain for tougher, beef-jerky chew; across the grain for easier bite.

2. Soak in Fire: Place strips in marinade, refrigerate overnight (12–24 hrs). Stir halfway.

3. Drain & Lay: Shake off excess marinade, arrange on dehydrator trays.

4. Dehydrate: Run dehydrator at 150–155°F (65–68°C) for 4–8 hours.

   • At 4 hrs, test: they should bend and crack slightly but not snap.

5. Cool & Seal: Let cool completely before sealing.

   • Room temp: ~2 weeks.

   • Fridge: ~1 month.

Ingredients

• 200g cashew nuts, soaked (130g raw dried cashews)

• 3 tbsp nutritional yeast

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 3 tbsp lemon juice

• 3-4 tbsp water

Directions

1. Soak ~130g raw dried cashews: either cover the cashews in filtered water and leave, covered for 6-8 hours or overnight. Or, add the cashews to a saucepan, bring to the boil with a lid on then remove from the heat and allow the cashews to soak (lid on) for 15-20 minutes. Then drain and rinse the cashews.

2. Add the soaked cashews to a high-speed blender with the rest of the ingredients and blend until really smooth and creamy. Stop to scrape down the sides as necessary.

3. Season to taste, store up to 5 days in refrigerator in air tight container.