Roasted Cauliflower + Chickpea Curry

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Adding “beach people” to the list of things we’re not.

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We went for a day trip and spent a total of 1.75 hours on the beach.

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Unless you’re under the age of 6 or a professional water sport player, there are just really no beach activities.

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I knew the day was doomed when I left my book at home. Literally the ONLY thing a person who does not swim in shark-infested waters can do at the beach is read. In my desperation, I read a war book of Garr’s. The perfect summer, beach read! Beaches are also filled with humans. Just everywhere. Everyone is playing their own music (an overwhelming amount of top 40 country) and little ones are kicking sand in our faces. It didn’t help Garr and I had to share a beach towel. I’m sorry, we lived in WA for the last 4 years, our beach towel needs were limited! Because cuddling was inevitable, Garr woke up with some interesting tan lines.

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Post-beach, we spent another 1.75 hours actually doing something productive with our lives which is sampling various vegan eats in a taco joint.

 

 

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

Ingredients:

  • 1 head of cauliflower, cut into florets
  • 1 can of chickpeas, drained + rinsed
  • 1 white onion, diced
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of fresh ginger, minced
  • 1 can of diced tomatoes
  • 2 cups of lite coconut milk
  • 2 tbsp. of Thai red curry paste
  • 1 tsp. of hot madras curry powder
  • 1 tsp. of ground turmeric
  • Juice of 1/2 a lime
  • 2 tbsp. of cilantro + more for serving
  • 3 tbsp. of olive oil
  • S+P, to taste
  • Naan bread, for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange cauliflower + chickpeas on individual, lined baking sheets
  • Drizzle each with a tbsp. of olive oil + some S+P
  • Roast each pan for 20-25 minutes, stirring once, until browned/crisp to your desire
  • Meanwhile, heat remaining olive oil in a stock pot over medium heat
  • Add onion, cook for 4-5 minutes
  • Add garlic + ginger, cook another 2 minutes
  • Add curry powder + turmeric + S+P, cook another minute
  • Add tomatoes + coconut milk, bring to boil
  • Reduce heat, add curry paste, cook 2-3 minutes
  • Add roasted cauliflower + chickpeas, cover + simmer 15 minutes
  • Turn off heat, add lime juice + cilantro
  • Serve warm with naan bread + more cilantro
  • Using bread as baseball mitt, pile up as much curry as you can + sling at your sweetie

 

Adapted from here!

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Apricot + Caper Jam Grilled Cheese

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A thing we should have done 4 years ago:

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Invest in a king bed.

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Truly, how has our marriage survived up until this point?

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It’s not that we don’t love cuddling. We’re a big cuddling couple. We cuddle watching tv, cuddle while we read, cuddle while we scroll through our phones looking at memes and food pix. But when it’s time for night night, it’s time for night night. We go our separate ways. It’s an absolute no limb touching zone. If a toe crosses the border and caresses a calf, it’s like Mortal Kombat 7. Hence the need for a ginormous king bed. It’s basically like  having three lil twin beds all connected. One for Garr, one for me & Topanga has one all to herself!

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Now if only the bed frame would arrive & we could lift our mattress off the floor and stop living like frat boys.

 

 

Time: 1 hour (prep + cooking) | Serves: 6 grilled cheeses

Ingredients:

  • 1 loaf of crusty bread, sliced
  • 3 cups of arugula, packed
  • 6 slices of vegan pepper jack cheese
  • 1/2 cup of vegan cream cheese
  • 1/2 cup of vegan butter
  • 20 dried apricots
  • 1 tbsp of capers
  • 1 tbsp. of dijon mustard
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • In a sauce pan, add apricots + just enough water to cover
  • Bring to a boil, turn off + remove from heat
  • Mix in capers + dijon mustard + oil + some S+P
  • Add to a food processor + pulse until chunky but spreadable
  • Refrigerate until you’re ready to cook
  • Spread one side of a piece of bread with butter + the other with cream cheese, repeat with all breads
  • On the cream cheese side, spread some jam + top with cheese + arugula + another piece of bread, cream cheese side down, repeat with all sandwiches
  • Add a lil butter to a skillet over medium heat
  • Cook sammies for 2-3 minutes on each side
  • Serve hot
  • Dip sammie into vat of jam, use sammie to trace jam heart on face + get self portraits made

Summer Salad with Avocado Dressing

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Think of the best thing that could happen to you during a cross country move and then flush it down a toilet.

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We arrived safely to North Carolina on schedule.

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Our things, on the other hand, did not.

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It was super duper. We slept in a Hampton Inn for a couple of nights (exceptional oatmeal, if I do say so myself) and then on an air mattress in our empty home for a few more. We had no couch so Topanga was forced to nap on the carpet like a plebeian and is still giving us the side eye for disrupting her routine so much. It was also neat to not have  a washer/dryer and watch the dirty clothes piles reach new heights. I called the moving company every hour on the hour for days. I think they might be filing a restraining order on me, however my persistence is one of my top 18 qualities.

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I also can’t find my coin collection and I am highly suspicious of the moving company who wants me dead.

 

Time: 30 minutes (prep + cooking) | Serves: 3-4 salads

Ingredients:

  • 6 cups of spinach
  • 1 package of tempeh, cubed
  • 1/2 cup of quinoa, cooked
  • 1 bunch of asparagus, ends trimmed
  • 1 pint of heirloom cherry tomatoes, halved
  • 1 ear of corn, shucked
  • 5-6 radishes, sliced thin
  • 2 tbsp. of hemp hearts
  • 3 tbsp. of garlic, minced
  • 1 avocado
  • Juice of 1/2 a lemon
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Bring a salted pot of water to a boil
  • Add asparagus, cook 3 minutes, plunge in an ice bath, drain
  • Add asparagus + tomatoes + corn + radishes to a bowl with S+P and 1 tbsp. of lemon juice
  • Meanwhile, heat 1 tbsp of olive oil in a skillet over medium heat
  • Add 1 tbsp. of garlic, cook 1 minute
  • Add tempeh + S+P, cook 5-6 minutes or until crisp to your desire, set aside
  • To a food processor, combine avocado + remaining garlic + remaining lemon juice + remaining olive oil + S+P + 1/4 cup of water, process until smooth
  • To serve, place some spinach on a plate + top with quinoa + tempeh + veggies + hemp hearts + dressing
  • Spread leftover avocado dressing on flip flop + enjoy dessert