Roasted Cabbage + Sweet Potato Salad

Guess what the cat dragged in???
My mother.
You guessed it. Susan is a Colorado resident!!!
Sound the alarms! The band is back together. & we celebrated with a big ole Target run. We did some DAMAGE in the baby section. We probably would have gone harder had there been a better selection, but we’ll get them next time. It is just so neat-o having her right down the street. We haven’t lived near a parental unit in 7 years. Susan & I still haven’t gotten used to it, though, because we keep calling each other every couple of hours like we still live hundreds of miles apart. We need to invest in a walkie talkie system.

Which would make Garr even happier than he already is to be living down the road from his mother-in-law.

Time: 45 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1/2 head of cabbage, chopped
  • 1 sweet potato, peeled + chopped
  • 1 can of chickpeas, rinsed + drained
  • 1 cup of quinoa, cooked
  • 1/4 cup + 1 tbsp. of olive oil
  • 2 tbsp. of apple cider vinegar
  • 2 tbsp. of whole grain dijon mustard
  • 1 tsp. of garlic, minced
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1/2 tsp. of Italian seasoning
  • S+P, to taste
  • Arugula, for serving

How to:

  • Preheat oven to 425
  • Arrange cabbage + sweet potatoes + chickpeas on a lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P chili powder + cumin + smoked paprika + Italian seasoning
  • In a bowl, combine remaining olive oil + apple cider vinegar + mustard + garlic + S+P
  • Drizzle that on your pan + stir
  • Roast for 30-40 minutes, tossing halfway through
  • Serve warm atop some arugula + with some quinoa
  • Curl up on the couch with a plate of this + a viewing of Halloweentown

Adapted from here!

Late Summer Salad

It’s SPOOKY season, people!!
If October isn’t your favorite month of the year, I have nothing in common with you!
It’s the true mark of the season when G & I buy overpriced autumn flavored coffees & the whole house smells ~spooky~ in the morning.
But this season is better than ever with our little Lulu. I can’t stop buying jackets for her. I love seeing that big ole noggin in a little hood. We’re trying to do all the autumn events with her despite the fact she’s basically a giant potato who won’t remember anything. The pictures of her in a little wagon going through a pumpkin patch are for ME, ok?!

& if you think I don’t have two Halloween costumes for her already, you are wrong!

Time: 3 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of tempeh, cut into thin slices
  • 2 tbsp. + 2 tsp. of soy sauce
  • 1/2 cup + 1 tbsp. of apple cider vinegar
  • 1 tbsp. of honey
  • 1 tsp. of smoked paprika
  • 2 shallots, chopped
  • 1-2 cups of frozen corn
  • 1 cup of cherry tomatoes, halved
  • 1 avocado, sliced thin
  • 1/2 cup of cilantro
  • 1 lime
  • S+P, to taste
  • 3 tbsp. of olive oil
  • Arugula, for serving

How to:

  • In a bowl, combine soy sauce + 1 tbsp. of apple cider vinegar + honey + smoked paprika + 2 tbsp. of olive oil + S+P
  • Arrange tempeh slices in a container + pour marinade over them, cover, shake + refrigerate for 3 hours, if you have the time, if not, as long as you can
  • Once marinated, heat remaining olive oil in a skillet over medium heat
  • Cook tempeh until crisp on both sides, remove from pan
  • Add shallots to pan, cook 2-3 minutes
  • Add corn, cook until starting to crisp, about 5-6 minutes
  • Add tomatoes + S+P, cook another 4-5 minutes or until they start to burst a lil
  • Remove mix into a bowl + stir in lime juice + cilantro
  • To serve, arrange some arugula on a plate + top with tempeh + corn mix + avocado
  • Eat quickly because as soon as you are done, fall is officially here

Chickpea Biryani

I’ve really evolved over the last several years.
I used to be one of those girls that abhorred the outdoors.
But after living in Washington, North Carolina and now Colorado, I finally appreciate, understand, and ~sometimes~ even crave the fresh mountain air.
We went on a hike this weekend. I can’t lie, I feel really at peace and centered when traipsing up a mountain. Granted, Garr is carrying Lou on his back and I’m completely uninhibited, just gliding through the forest. We were having a lovely time, the endorphins were flowing, giggles were had. As we’re coming back down, I notice a spot in front of me that looked wet. I was telling myself “Be careful, do not slip on that wet spot” when BOOM, down I go, using my forearm and hand as brakes. I walked the rest of the way with my arm up in the air – not because I needed to keep the blood from gushing out, but because I like the drama. Also, it is a pretty sweet battle scar and I look like I mean BUSINESS.
The most upsetting is that my mom assumed I was wearing tennis shoes because I couldn’t possibly own real hiking boots.

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 1-2 cups of cooked chickpeas
  • 1 yellow onion, sliced thin
  • 1 red bell pepper, sliced thin
  • 1/2 cup of matchstick carrots
  • 2 cups of uncooked basmati rice
  • 1 tbsp. of minced garlic
  • 1 tbsp. of ground ginger
  • 1 tbsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of cinnamon
  • 1/2 tsp. of pumpkin pie spice
  • 1/2 tsp. of za’atar seasoning
  • 2 bay leaves
  • S+P, to taste
  • 2 tbsp. of olive oil
  • 1 cup of raisins
  • 1/2 cup of cashews, chopped
  • Cilantro, for serving

How to:

  • Add rice to a bowl + cover with hot water, set aside
  • Heat olive oil in a stock pot over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add carrots + red pepper, cook another 3-4 minutes
  • Add garlic + all spices, cook another minute
  • Drain rice + add to pot along with 1/2 the raisins + four cups of water
  • Bring to a boil, reduce heat, cover + simmer for 30 minutes or until rice is cooked
  • Serve warm with more raisins + cashews + cilantro
  • Eat slowly over like three days + turn into a basmati rice grain

Adapted from here!