My first ever attempt at Vegan Crispy Sweet and Sour chicken. Batter is ready here we go!
[recipes-notes]We came across this recipe from a follower on Instagram barefootvegan69 who gave us permission to post it in the clothes free kitchen. barefootvegan69 is a vegan, barefooter, naturist who regularly posts his vegan eats on IG. [recipes-notes]
Vegan chicken alternative
Diced vegetables spring onions, pineapple, sweet peppers
Sweet and sour sauce
Ok cut the Vegan chicken into chunks coat in your batter and Deep fry for 5 mins (I don’t normally use deep frying methods but couldn’t see and other way with this recipe).
5 mins is a estimate when they are golden brown take them out.
Bang in your pineapple, spring onion, and pepper for approximately 4 mins
Chuck in your Chicken and your sweet and sour sauce and stir for about 5mins
There you go done and only took me 10 mins. Serve with rice as pictured here
This homemade potato crisps recipe comes from barefootvegan69 one of the most prolific posters of vegan food options on Instagram. You should definitely follow for plant-based meal ideas. He is a barefooter, naturist and vegan not necessarily in that order. As you can see below he posted this from his clothes free kitchen. Today I decided I going to try to make my own Crisps cos I fancy some and it healthier to do your own and above all you know what goes in it. Oh yes and it’s Clothes optional cooking day for me so cooking in the buff is recommended.
-Two potatoes 🥔
Slice the potato as thin as you can then put in cold water to get rid of starch
Into the oven or Tefal
Pat dry and season with whatever you like. I not your Father so I not going to tell you what to do so you decide on your own flavour.
There you go all done simple and vegan put them on a cooling rack and you got your own home made Crisps made by you from scratch so you know what’s in them so now you can get on with your Movie night or Netflix and Chill if you have Netflix & Chill buddy that is.
Things to do nude … naturist baking! This recipe provided by our guest baker Holly who says, “I love cooking and am a good cook [or so I’m told!] I especially like naked baking.”
Here is her recipe for making a lemon drizzle cake.
225g softened butter
225g caster sugar
275g self-raising flour
2 level teaspoons baking powder
4 large eggs
4 tablespoons milk
Finely grated rind of 2 lemons
For the crunchy topping
175g granulated sugar
Juice of 2 lemons
Preheat the oven to 160⁰C, Fan 140⁰F, Gas 3. Grease a 30 x 23cm traybake or roasting tin then line the base with baking parchment
Measure all the ingredients for the traybake into a large mixing bowl and beat until well blended. Turn the mixture into the prepared tin and level the top gently with the back of a spatula.
Bake in the pre-heated oven for 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin for a few minutes then turn out, carefully peel off the parchment and finish cooling on a wire rack. Stand the wire rack on a tray to catch any drips of the topping.
To make the crunchy topping, mix the granulated sugar and lemon juice in a small bowl to give a runny consistency. Spoon this mixture evenly over the traybake while it is still a little warm. Cut into 30 squares when cold.
It has been a while since we have posted a a recipe in the clothes free kitchen. Thanks to Renee Watkins our favorite naked soul yogi who posted this in a IG story. She says you can use “Pretty much whatever you would use to fry chicken” when making these meatless cauliflower wings.
coconut milk or almond milk
red pepper flakes
In a big bowl mix your seasonings and the flower and cover your cauliflower in it
dip it in the milk (or egg) and drop it in hot oil
This was among several recipes originally published on Spoon University in article titled How to Make a Week’s Worth of Vegan Lunches and Dinners for $20 I added the option to use meatless fajita strips however I prepared without and it was a filling flavorful meal. I used sriracha salsa to add a flavorful kick. Multiply ingredient amounts for more servings.
two cups mushrooms
one cup corn
one cup black beans
two corn tortillas
half cup spinach or other greens
salsa of choice
meatless fajita strips (optional)
Sautee mushrooms in saucepan for about three minutes with vegetable oil or broth. Salt and pepper to taste. Add black beans and corn and cook down. In a separate pan heat the tortillas on both sides until lightly golden. Put the mushrooms beans and corn mix on the tortillas, add greens and salsa. Enjoy
I’m still a nudist, and still love doing everything naked, including cooking a meal.
As you know, that as a nudist, I like doing everything, naked because I feel free, and I feel everything will be fine when I’m free.
Another reason is, I don’t have to be worried if my clothes will get dirty. If my body get dirty, I just take a shower, right? 😉
Here, I just finished my cooking. I was cooking spicy tuna with the traditional receipe from Indonesia.
I’m so pleased to prepare meals for you, especially Indonesian’s traditional food 🙂
Please come to Indonesia, and I’ll serve you with my best
10 lemon leaves
1/2 kg of tuna
First, we chopped tuna and fry it with lemon leaves untill tuna get brown, then turn off the stove.
Then chopped chili, garlics and onions. We fry onions and garlics, and put tuna in it. Give salt, pepper and oyster sauce.
Then, we serve it 🙂
Creating delicious food in the kitchen is a special kind of love art project. It's this feeling of taking time to treat and care for myself. And how often do we do that, really take a pause and do something wholesome for ourselves? This cooking adventure in my clothes free kitchen did just that for me.
Since moving into my new place, I haven’t yet acquired all the requisite cooking tools. Indeed, baking proves challenging with no baking dishes. So, form my vegan rotini and ricotta, I borrowed the vegan tofu basil ricotta from the recipe linked below and paired it with Trader Joe’s black bean rotini. Then, I sautéed some kale mix to create a delicious dinner.
Let me say this. Sometimes “vegan” versions of things do not work for me. In fact, I often toss the “vegan” version of things out the window and just settle. And when I saw the tofu basil ricotta in that recipe, I felt a ton of skepticism. However, when flavored well, this tofu basil ricotta actually tastes REALLY darn good. It does not taste like ricotta cheese, but it has wonderful texture and flavor.
1 package Trader Joe’s black bean rotini
2 blocks of firm tofu
8 fresh basil leaves
1 package Trader Joe’s kale mix
1/4 cup chopped red onion
1 serrano pepper
sun-dried tomatoes (optional)
Tofu basil ricotta
Prepare the black bean rotini per instructions on the package. Once the cooking time passes (usually 8-10 minutes), remove from heat and place rotini in a strainer. Run warm water over it to rinse. Set aside.
Tofu basil ricotta
Gently squeeze the blocks of tofu to remove excess water. Place in a blender or food processor. (I suggest a food processor, because the blender doesn’t handle the tofu as well.) Add the basil, sea salt and garlic powder to taste. I also added just a touch of olive oil to help with blending. Blend / process until smooth.
Chop up the red onion and serrano pepper. Put a touch of cooking oil (e.g. avocado oil or olive oil) in a pan. Add the onion and pepper and sauté lightly. Then add the kale mix and sauté lightly for a few seconds. Add sea salt, garlic and any other seasoning of your choice, if you like.
Place the rotini on a plate. Add the kale mix and then the tofu basil ricotta. I also sprinkled a few pieces of sun-dried tomatoes, but that’s optional. Chowing down, however, is not optional. Dig in!
As the winter seasons digs in, my body is in need of healthy things. Today’s recipe is one of the ways in which I give myself good things.
It’s interesting how much havoc stress can wreak on the body. With stresses rising in some areas of my life, unhealthy habits began to kick in. In addition, sleep went out the door and hadn’t returned home for a while. For the second time in a 1-month period I fell sick, so I took it as a sign to slow down and listen.
Part of that slowing down involved looking again at my eating and making adjustments. These days I take to soups often. Soups are wonderful, because they are an easy way to combine and consume lots of healthy ingredients. So, for this post, I share a recent soup I put together. It’s quick, easy and delicious. You can either eat it alone if you want something light, or have it as a side to main course.
Chop radish, habanero pepper, seitan and red onion and set aside. Then, put 1 tsp olive oil into a pan and add in the chopped items as well as the spices (garlic, sea salt, cayenne, ginger). Sauté over medium heat. Once the seitan begins to brown, add the water. Cook over medium-high heat until water gets hot (it doesn’t need to come to a boil). Finally, add the kale and cook just long enough for it to soften slightly.
Pour soup mixture into bowl and garnish with a few shreds of cilantro. Enjoy!