Tomato + White Bean Soup

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Riddle I can’t solve: why Christmas decorations cost 83 million dollars.

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I have been a full-blown, emerging adult for, like, four years now, and have gone four Christmases sans decorations.

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It is not because I am the Grinch, though I am the world champion Grinch face-maker and will one day prove this to you all, but I digress!

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It is because I do not see the point spending triple digits on items that are displayed in my home for 4 weeks max. The only person around to appreciate them is Topanga and she’s color blind. Alas, my festive hunk decided we simply MUST join the masses this year and decorate. I will admit, it was nice drinking pomosas and dancing to Christmas music and having Garr hook the ornaments for me so I could really focus on my vision for the tree.

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My vision is “red and gold” because I did not want to spend money on a third color of ornaments.

 

 

Time: 1 1/2 hours (prep + cooking) | Serves: 6

Ingredients:

  • 1 can of whole tomatoes
  • 2 cans of cannellini beans, rinsed + drained
  • 1 yellow onion, diced
  • 2 carrots, peeled + chopped
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of white wine vinegar
  • 3 cups of vegetable broth
  • 1/4 cup of raw cashews
  • 4 sprigs of fresh thyme
  • 1 cup of spinach
  • 1 tbsp. of olive oil
  • 1 tbsp. of crushed red pepper
  • S+P, to taste

How to:

  • Heat oil in a stock pot over low-medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic + carrots + S+P, cook another 10 minutes
  • Add tomatoes + cook for another 8 minutes
  • Add vinegar + 1 can of white beans + broth + thyme + crushed red pepper + S+P, simmer for 20 minutes
  • Turn off heat + remove thyme springs
  • Blend with an immersion blender until smooth
  • Add remaining beans + spinach + a lil more S+P if you like
  • Serve hot
  • Tuck in your bib + settle into your highchair + have someone spoon feed you this

 

 

Adapted from here!

https://www.loveandlemons.com/creamy-white-bean-tomato-soup/

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Roasted Winter Veggies + Smashed Walnut Vinaigrette

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I am the queen of public transportation, hear me ROAR!!!

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Your girl traversed the DC metro and hailed like 8 NYC cabs ALL BY HERSELF.

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I am the EPITOME of a city girl.

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I only got turned around in the metro station like 3 times. I highly recommend a small bridge to get to the opposite platform rather than forcing me to take 18 escalators (have y’all SEEN that video of the woman getting sucked into one of those?!). I just tried  to channel my inner first lady and act like a refined, political guru. I grabbed a Washington Post and pretended to read it while on the metro so I looked like I had a clue.

NYC was interesting. I’m like an 8 out of 10 at hailing cabs, I’d say. The rejection kind of stings, though. I also think one laughed at me while whizzing past. Can’t be sure. The worst part is the nausea. There was no mention of fighting back upchuck on the travel blogs! The herky jerk driving and constant horn blaring about me put me over the edge. When I finally move to the Upper East Side, I’ll certainly need a car service.

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For now it’s back to ole faithful – my 2004 Honda Civic that resembles a Tonka truck.

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 lb. of colorful, petite carrots, rinsed
  • 1 lb. of brussels sprouts, peeled + halved
  • 1 lb. of cauliflower, rinsed + cut into florets
  • 1/4 cup of red wine vinegar
  • 1 tbsp. of maple syrup
  • 2 tsp. of dijon mustard
  • 1/2 cup of walnuts
  • Zest of 1 orange
  • 1/2 cup of olive oil + 3 tbsp.
  • S+P, to taste
  • Parsley, to serve

How to:

  • Preheat oven to 425
  • On 3 separate, lined baking sheets, arrange carrots + brussels sprouts + cauliflower
  • Drizzle each with 1 tbsp. of olive oil + S+P
  • Roast all together – carrots + cauliflower for 30 minutes + brussels for 20 – stirring both halfway through
  • Meanwhile, heat a dry skillet over low heat
  • Add walnuts, toast, tossing often for 3-5 minutes
  • Remove + chop
  • Meanwhile, combine remaining olive oil + vinegar + syrup + dijon + walnuts + orange zest + S+P
  • Add all veggies in a pan + drizzle with dressing + top with parsley
  • Serve warm
  • For a fun party game, serve to carnivorous husband as his dinner + see if he stays married to you

 

Recipe from here!

http://www.foodandwine.com/recipes/roasted-vegetables-smashed-walnut-vinaigrette

Vegan Banana + Chocolate Chip Bread

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My husband has been really into spoiling me lately.

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Should I be worried?

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Every turn I take, there are treats awaiting me!

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Like, this weekend, we spent three hours at Trader Joe’s and Whole Foods and followed it up with a stroll through Walmart (I needed clothes hangers). Bub spots the ladies pajamas and is all, “Ohhhh you need new sleepies!!” I’m all, umm you bet I do! He picked me out a gorgeous $4 mumu with moose on them. Then, he snuck Reese’s trees and a Seahawks scarf into the buggy (his podunk word, not mine). Tonight, the man comes home with not one, but TWO creme bluree scented candles that he found on clearance. I’m sorry, but what did I do to deserve this royal treatment???

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I suppose folding his underwear and meal prepping his slimy chicken weekly does deserve some perks.

 

Time: 2 hours (prep + cooking) | Serves: 4-6

Ingredients:

  • 4 very ripe bananas
  • 2 tbsp. of ground flaxseed
  • 2/3 cup of cashew milk
  • 1/3 cup of vegan butter, melted
  • 2 tbsp. of maple syrup
  • 3 tsp. of vanilla extract
  • 1/3 cup of coconut sugar
  • 1/2 cup of rolled oats
  • 1 tsp. of baking soda
  • 1/2 tsp. of baking powder
  • Pinch of salt
  • 1 1/2 cup of all-purpose flour
  • 1/4 cup of chopped walnuts
  • 1/2 cup of vegan chocolate chips

How to:

  • Preheat oven to 350
  • Spray a loaf pan with cooking spray
  • In a large bowl, mash the bananas until smooth
  • Stir the flax + milk + butter + maple syrup + vanilla into the banana
  • Stir the sugar + oats + baking soda + baking powder + salt + flour into the wet ingredients
  • Stir in the chocolate chips
  • Pour into loaf pan + top with walnuts
  • Bake for 45 minutes or until a toothpick comes out of the center clean
  • Let cool for 30 minutes before removing from the pan + letting cool another 15 minutes
  • Serve warm with extra vegan butter
  • Turn off all light + shut blinds + stand at kitchen counter + eat every crumb of this alone like the vampire carb monster you are

 

 

Modified from here!

http://ohsheglows.com/2016/10/07/vegan-banana-bread/