Pozole Rojo

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God has truly blessed me.

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By shrouding me in a veil of fog making me immune to the horror that is moving.

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I’m just calm as a cucumber, man. Nothing has phased me.

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Moe was my lead mover. Honestly, as soon as I saw “Moe” stitched on his coveralls, I was like k this is going to be fine my man, Moe, is in charge. Things with Moe just kept getting better and better, truly. Soon enough he was sharing tales from yesteryear and calling me Becky, Becca or Rebecca (when he was feeling formal). I didn’t have the heart to correct him. Even when Moe and his crew broke a bookshelf and took extra long smoke breaks, I didn’t get riled up. Just rolling with the punches, babay!

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Now someone punch me in the face because I never want to do this again.

 

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

Ingredients:

  • 1 onion, diced
  • 4 tbsp. of garlic, minced
  • 1 zucchini, chopped
  • 1 package of soyrizo
  • 2 tbsp. of unsweetened cocoa powder
  • 1 can of hominy
  • 5 cups of vegetable broth
  • 1 tbsp. of cumin
  • 1 tsp. of oregano
  • 1 tsp. of crushed red pepper
  • 1 tsp. of agave
  • Juice of 1 lime
  • 5 dried chiles
  • 2 tbsp. of olive oil
  • Avocado, for serving
  • Cilantro, for serving

How to:

  • Toast dried chiles in a pot over low-medium heat, stirring often, about 2-3 minutes
  • Add these to a bowl of warm water for 20 minutes
  • Once rehydrated, remove from water, chop off tops + seeds (unless you like the heat like muah) and chop ’em up
  • Add chiles + garlic + water the chiles soaked in to a food processor, pulse until smooth
  • Meanwhile, heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add soyrizo, cook 5-6 minutes, remove from pan
  • Heat remaining olive oil
  • Add onion, cook 3-4 minutes
  • Add zucchini + hominy + cumin + oregano + crushed red pepper + S+P, cook another 2-3 minutes
  • Add in chile garlic sauce, coat veggies in that good stuff
  • Add broth, cover + cook for 20 minutes
  • Add soyrizo, cook another 5 minutes
  • Turn off heat, add agave + lime juice
  • Serve warm topped with avocado + cilantro
  • Throw away spoon, take bowl of soup in both hands + go to slurp town on this baby

 

Adapted from Thug Kitchen

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Banh Mi Lettuce Wraps

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Nothing like moving to make you realize you have too many underpants.

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Between the two of us, there are just underpants everywhere.

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Moving so much has really made me a master of minimalism. Everything we own has a purpose and a place. Except, that is, for all of the freaking underpants!

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The movers arrive Monday. They are beautiful angels who are going to pack up all of our junk for us. But because I anticipate these angels coming in disguise as giant, burly dudes, I’m taking it upon myself to pack our delicates. Although I trust these gentleman are hygienic, I cannot allow their grubby paws on such personal items! There are, like, 3 bags worth of undergarments thus far. Why? Where did these come from?? I blame the 5 for $20 bins at Target.

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I also have, like, a lot of athletic gear for someone who only does yoga and goes on walks.

 

Time: 30 minutes (prep + cooking) | Serves: 9-10 lettuce wraps

Ingredients:

  • 1 package of tempeh, cubed
  • 1 carrot, peeled + shredded into thin strips
  • 1 jalapeno, chopped
  • 4-5 radishes, thinly sliced
  • 1/2 English cucumber, thinly sliced
  • 1/2 cup of rice vinegar
  • 1 tbsp. of coconut sugar
  • 1 tbsp. of soy sauce
  • 1 tbsp. of olive oil
  • 1 avocado, sliced thin, for serving
  • Cilantro, for serving
  • Butter lettuce leaves, for sering
  • 1/2 cup of vegan mayo
  • 2 tbsp. of sriracha
  • S+P, to taste

How to:

  • In a bowl, combine carrot + jalapeno + radishes + cucumber
  • Add vinegar + sugar + about 1 tsp. of salt
  • Let sit while you prepare tempeh
  • Heat olive oil in a skillet over medium heat
  • Add tempeh + S+P, cook for 4-5 minutes or until browned on all sides
  • Add soy sauce, cook another 1-2 minutes or until absorbed
  • Remove from pan
  • Combine mayo + sriracha, set aside
  • To assemble, add tempeh + pickled veggies + some avocado + cilantro + sriracha mayo in a lettuce cup
  • Pack picnic, head to a grassy knoll + have your sweetie feed you these while simultaneously fanning you

Drunken Beet Risotto

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Drumroll please…………

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Next stop: North Carolina.

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I honestly can not even remember if I’ve ever been to this state. Something tells me I have, but I truly have no recollection. If this is any indication of how memorable the place is, we’re in trouble.

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What is NC even known for? What is a Tar Heel? It sounds like a lame bird. Is there more to the state than Nascar and moonshine because that’s what my mind immediately goes to and was confirmed when I googled “what is North Carolina known for?” What about famous people? How likely is a spotting? What are the chances I can get discovered here? From what I can tell, the biggest star from the state is Andy Griffith, and while I respect the man’s craft, we’re slightly different genres.

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Really just keeping my eye on the prize that for the first time in almost 20 years, I won’t be living directly on top of a major fault line. Bingo!

 

 

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

Ingredients:

  • 1 cup of arborio rice
  • 2 beets, washed
  • 2 tbsp. of olive oil
  • 1 white onion, diced
  • 1 tbsp. of garlic, minced
  • 1 cup of red wine (I used a cab)
  • 6 cups of vegetable stock
  • 1 tbsp. of vegan butter
  • 1 cup of frozen peas
  • 1 tbsp. of crushed red pepper
  • S+P, to taste
  • Basil, for serving

How to:

  • Preheat oven to 400 degrees
  • Drizzle beets with 1 tbsp. of olive oil + some S+P
  • Wrap each beet in a lil piece of foil + place on baking sheet
  • Roast for 25-30 minutes
  • Meanwhile, heat stock in a lil sauce pan over low-medium heat
  • Meanwhile x2, heat remaining olive oil in a dutch oven over low-medium heat
  • Add onion + S+P, cook 4-5 minutes
  • Add garlic, cook another minute
  • Add rice, coat in onions + cook another minute
  • Add wine, let reduce 3-4 minutes, stirring often
  • Now add warm stock one ladle at a time, stirring until rice absorbs it
  • Repeat until rice is tender
  • Once rice is almost done + the beets are cooled, remove skin + chop
  • Stir in beets + butter + crushed red pepper + S+P
  • Add peas, cook another 2-3 minutes
  • Serve warm with fresh basil
  • Put on Barney repeats + enjoy the fact that your dinner looks like Baby Bop