Vegan Eggplant Parm Sammies


With the turn of the year, comes the turning of a new leaf.


I’m going vegan. Without cheating.


I’ve been 90% vegan since July with the OCCASIONAL slip. I’m a weak, worthless wimp, I know it. But THIS IS IT. My last hoorah was New Year’s Eve.


I started out the day on a positive note, scraping some decadent-looking pecorino from my brunch. Then I arrived at Century Link Field to watch my baby Seahawks get they butts whooped and my emotions and hunger pangs were running rampant. My husband could see my dismay. Toward the end of 2nd quarter, up to the nosebleed section my knight walks with a piping hot Papa John’s. This is why I married him. Once I stuff my face, I have the energy to talk smack to the opposing team’s fan sitting next to me. I needed to cool off so I took a bathroom break. Then, I spy the Papa’s with my very own eyes. Mini Rachel angel and mini Rachel devil appear on my shoulder. Whose advice do you think I took?


After my second personal pan pizza in 1 hour, I have decided I’m a sick, sick person.


Time: 1 1/2 hours (prep + cooking) | Serves: 4 sammies


  • 1 eggplant, peeled + sliced thin
  • 3 roma tomatoes, washed + sliced 1/2 inch thick
  • 1 small onion, sliced thin
  • 1 cup of basil leaves
  • 1 tbsp. of nutritional yeast
  • 1 tbsp. of garlic, minced
  • 1/2 cup of walnuts
  • 1 cup of oats, finely ground
  • 2 tbsp. of flax meal
  • 1 cup of olive oil
  • Toasted ciabatta rolls, for serving
  • 1/2 cup of your favie marinara sauce
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Preheat oven to 375
  • Arrange eggplant slices in a colander + sprinkle with salt + let drain for 30 minutes
  • Meanwhile, combine oats + flax + crushed red pepper + S+P in a bowl
  • Pat dry eggplant slices, dredge in oat mix + arrange on lined baking sheet, repeat (I needed to use three cookie sheets) + drizzle eat sheet with 1 tbsp. of olive oil
  • Bake for 15 minutes, flip + bake another 15 minutes
  • Meanwhile, arrange tomatoes + S+P on a lined baking sheet + drizzle with 1 tbsp. of olive oil + bake for 20 minutes
  • In a skillet over low-medium heat, add a tbsp. of olive oil
  • Add onion + S+P, let caramelize for 8-10 minutes, stirring often
  • Meanwhile, in a food processor, combine basil + nutritional yeast + walnuts + garlic + S+P, while processing drizzle in remaining olive oil
  • To serve, spread some marinara on one bun + some pesto on another + add eggplant slices + tomatoes + onion + make a sammie, repeat
  • Find machine to shrink self + arrange body in between buns to become one with sammie

Apricot + Sriracha Glazed Tempeh Bowls


Let us add skiing to the running list of activities I am incredibly dismal at.


I did worse than even I expected of myself.


Think inebriated baby giraffe tries to stand for the first time.


We get to the resort, I get all suited up – my pants came with cayyutttteeeeee suspenders! I’m feelin’ myself. I don’t rent a helmet because, like, I’m not going to be doing anything crazy enough to hit my head. I get out on the powder (as we mountain people call it) and scoot in my skis a couple of times & immediately tumble to the earth. It is there I think, “you idiot, get a helmet.” So once I’m locked into noggin armor, I get back in the skis, but am now unable to move. I am, however, skilled at sliding backwards, but apparently that’s not how it works. A few minutes of that and I think, I could keep doing this or I could be in the heated lodge…….


I found my people indoors at the hot toddy bar.



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


  • 1 package of tempeh, cubed
  • 1 cup of apricot preserves
  • 1 tbsp. of sriracha
  • 4 tbsp. of soy sauce
  • 1/3 cup of apple cider vinegar
  • 5 tbsp. of garlic, minced
  • 1 cup of edamame
  • 1/2 cup of almonds, slivered
  • 1/2 cup of green onion, diced
  • 20 wontons, cut into strips
  • 2 cups of quinoa, cooked
  • 1/4 cup of natural peanut butter
  • 1/4 cup of water
  • 2 tbsp. of rice vinegar
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Meanwhile, preheat oven to 400
  • In a bowl, combine apricot preserves + sriracha + 2 tbsp. of soy sauce + apple cider vinegar + 3 tbsp. of garlic
  • Add tempeh to the bowl + toss to coat, refrigerate until you’re ready to cook it
  • Toss wonton strips with 1 tbsp. olive oil + S+P, arrange on a lined baking sheet
  • Bake for 12-15 minutes, tossing once
  • Meanwhile, in a food processor, combine peanut butter + remaining soy sauc + remaining garlic + rice vinegar + water until thin enough to drizzle
  • Heat remaining olive oil in a skillet over medium heat
  • Add tempeh + cook for 6-7 minutes until crisp to your desire – be careful! The glaze can burn
  • To serve, combine quinoa + edamame + green onion + almonds + wontons + tempeh + drizzle with peanut sauce
  • Restrain your hands because you are going to want to slap yo mama this bowl is so good


Glaze adapted from here:

& sauce:

Tomato + White Bean Soup


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


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


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!


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.


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


  • 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!