CARLA’S SOPHISTICATED STONER SNACK

Carla Perez-Gallardo and Hannah Black are the forces behind Lil’ Deb’s Oasis in Hudson, New York, where they cook food that is vibrant, bright, and totally fun. We asked the chefs to each share a recipe for our Relationships issue—we wanted to know what they loved to eat alone, not realizing that soon we’d be doing lots of just that.

We think Carla’s recipe might be just what you need (Hannah’s, too), so we’re sharing it here in PRSN_, our new project dedicated to highlighting personal work. 

Photography by Caroline Tompkins

Developed over many years of combining strange ingredients in moments of desperation, this recipe has become an easy go-to, as it’s made entirely from household staples. The result is a satisfying snack packed with protein, freshness, and spice. 

Although the ingredients may seem disparate, they are actually deeply rooted in flavor combinations traditional to Thai and Vietnamese food, where mixing peanuts with chiles, herbs, or fresh veg is totally everyday! Note: Use as much of each ingredient as you’d like—and the veg can be easily substituted with whatever you have lying around.

1 serving

WHAT YOU NEED

At least 2 rice cakes (my fave are the Lundberg Family Farms Organic Wild Rice Cakes)

Peanut butter—or your preferred nut butter

Cheddar cheese, thinly sliced

Cucumbers, thinly sliced—or you can substitute them with tomato, avocado, cilantro, a dill pickle, or anything fresh, in season, and in your fridge

Red onion, thinly sliced

Your favorite hot sauce or chile oil (I highly recommend Valentina)

Flaky salt, to taste

WHAT YOU do

Thickly spread the nut butter across the entire surface of the rice cakes. Place the cheddar on the nut butter, and then layer on the cukes (or other veg of choice) and red onion. Garnish with your fave spicy condiment and flaky salt. 

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