Ajax's Recipe Book

This is the first recipe I DIY'd after my bread phase. I had to use up all my veggies before they went bad one day, and just tossed everything in a pot. Now it's my go-to recipe when it's cold and rainy.

You'll need:
★ Olive or vegetable oil
★ Half head of garlic
★ Onion
★ Full carton of vegetable broth
★ A lime
★ Cornstarch
★ Veggies:
    ★ Potatoes
    ★ Cabbage
    ★ Carrots
    ★ Diced tomatoes
★ Seasonings:
    ★ Paprika
    ★ Garlic powder
    ★ Thyme
    ★ Salt & pepper
★ Optional: Orzo

Also remember your big pot and cutting board.

First, chop all the veggies. I usually dice the potatoes and cut the cabbage into strips. Mince the garlic.

Next, toss the garlic, onion, and some oil into the pot. Turn the heat on high and stir until the garlic is golden brown.

Now, dump all the veggies in, along with your veggie broth. Make sure your broth covers all of (or the bulk of) the veggies. Lower the heat to medium and add your seasonings, including a bit of cornstarch. More cornstarch makes the stew thicker, less keeps it thinner. If you're adding orzo, toss it in (but remember, this makes the recipe no longer gluten free). It'll cook with the veggies.

Cover the pot and let it simmer for about 30 minutes, stirring periodically. A good way to see if the stew is done is to pierce the potatoes with a fork. If it goes through easily, it's done.

Finally, season to taste. You can squeeze the lime into the pot or serve the lime alongside the stew.

Focaccia is my number 1 favorite bread of all time forever and ever!!!

You'll need:
★ 1 package (1/4 oz) active dry yeast
★ 1/2 cup warm water
★ 1 tablespoon honey
★ 1 1/2 cups all purpose flour
★ 1/4 cup + a bit extra olive oil
★ 3/4 tablespoon salt
★ Toppings (you don't need all of them, but the more the merrier):
    ★ Oregano
    ★ Basil leaves
    ★ Rosemary
    ★ Thyme
    ★ Optional: Shredded mozzarella

In terms of equipment, you'll need a mixing bowl and a baking pan. The baking pan can be any depth. You get more of the fluffy part when baking with deeper pans, but shallower/larger pans will yield more of the crunchy part.

First, dissolve the yeast in the warm water and honey. Let it stand for 5 minutes or so.

Add your oil and salt to the mixture. Stir in the flour by the cup so that it doesn't go flying everywhere.

The dough should be sticky and throughly mixed. Check for unmixed lumps before covering the bowl and letting it rise in a warm place for 45 minutes. I like to very briefly preheat the oven and let it rise in there.

Now, brush your baking pan with some oil. Stretch the risen dough out with oiled hands. If it springs back, let it rise for 10 more minutes and try again.

Make indentations in the dough with your fingers, and drizzle some oil on top. Now comes the fun part: add your toppings! Remember, if you're adding mozzarella, the bread will no longer be vegan.

Let the dough rise again, this time for 25 minutes. Preheat the oven to 425 °F.

Bake the bread until its golden brown on top, which should take around 20-25 minutes. I highly recommend serving the fresh bread alongside butter and a warm meal (try out my hearty vegetable soup)!