Butternut Squash Stuffed Shells

Processed with VSCO with f2 preset

Y’all know I used to be president of the international Twilight fan club?

Processed with VSCO with f2 preset

I mean, not literally, but basically.

Processed with VSCO with f2 preset

I saw the first movie eight (!!!) times in theaters. Looking back, I’m not sure how I afforded this lifestyle considering I was 17 & made minimum wage working at a children’s shoe store……..I digress.

Processed with VSCO with f2 preset

This weekend, Garr & I took a trip to Forks, WA, the setting of my beloved Twilight. The entire three hours there I was like a combination of the emoji that is grinning really big & the one that is crying & the other that has his tongue out. So many emotions! I was going to see the town that spawned one of my 73 high school identities!!! It wasn’t until we arrived and cruised down main street that we realized there was nothing to do there and none of the movie scenes were actually filmed there………………………..This is what happens when you put me in charge of the adventure, OK?!

Processed with VSCO with f2 preset

Still introduced myself as Bella to everyone, haters say whatttttt.

 

 

Time: 1 1/2 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 1/2 package of jumbo shells, about 18 shells
  • 1/2 lb. of butternut squash, cubed
  • 1/2 cups of raw cashews, soaked overnight
  • 1 tbsp. of garlic, minced
  • Juice of 1/2 a lemon
  • 2-3 cups of fresh spinach
  • 1 cup firm tofu
  • 1/2 tsp. of lemon zest
  • 1 tsp. of crushed red pepper
  • 1 tsp. of cinnamon
  • 1 tsp. of italian seasoning
  • S+P, to taste
  • 3 tbsp. of olive oil

How to:

  • Preheat oven to 350 degrees
  • Wrap tofu in a clean dishcloth + set a heavy pot on top, let water drain for at least 15 minutes
  • Toss squash with 1 tbsp. of olive oil + cinnamon + S+P
  • Arrange on a lined baking sheet in an even layer
  • Bake for 25 minutes
  • Meanwhile, combine cashews + garlic + lemon juice + 1 cup of water + 1/2 tsp. of crushed red pepper + S+P in a food processor until smooth, set aside
  • Heat another tbsp. of olive oil in a skillet over low-medium heat
  • Add spinach + S+P, cook for 3-4 minutes or until wilted
  • Once cool, drain excess water from spinach + roughly chop
  • Crumble tofu + add to a bowl with chopped spinach + lemon zest + remaining crushed red pepper + italian seasoning + cup of the cashew cream + S+P
  • Cook pasta to al dente, drain
  • Once cool, stuff pasta with the spinach mix + some butternut squash
  • Repeat + arrange in a baking dish that has some cashew cream spread on it
  • Drizzle with remaining olive oil
  • Bake for 15 minutes
  • Drizzle remaining cashew cream on top
  • Serve hot
  • Fill up bath tub with water + place leftover pasta boats in tub + play battleship

 

This was Love & Lemons top recipe of 2016 & I had to try it! Original recipe here:

https://www.loveandlemons.com/vegan-butternut-squash-stuffed-shells/

Red Bean Curry

Processed with VSCO with f2 preset

La La Land is haunting me.

Processed with VSCO with f2 preset

In the most glorious, magical way, it’s literally haunting me.

Processed with VSCO with f2 preset

All I can think about is that daggum opening scene where they are all dancing on the cars during rush hour traffic. Why didn’t someone call me??? I was basically only born to do THAT scene!!!

Processed with VSCO with f2 preset

The chemistry between Ryan and Emma is truly out of this world. I’d probably watch a live stream of them buttering bread because no doubt it would be electrifying. They are simply the cutest. And they’re little singing voices – to die for!! As a musical protege, I had very high hopes for this movie. All it took was Ryan singing City of Stars to me & I was hooked. Garrett had to cover my mouth so I would stop humming along in the theatre.

Processed with VSCO with f2 preset

I also had to sit in my seat for an extra 5 minutes to get my sobs under control & I might have started a clap at the end.

 

Time: 45 minutes (prep + cooking) | Serves: 4-6

Ingredients:

  • 3 cups of cooked kidney beans or 2.5-3 cans of red kidney beans
  • 1 onion, chopped
  • 3 tbsp. of garlic, minced
  • 1 tsp. of ground ginger
  • 1 vine ripe tomato, diced
  • 1 tsp. of cumin
  • 1 tsp. of coriander
  • 1 tsp. of cayenne
  • 1/2 tsp. of turmeric
  • 1/2 tsp. of curry powder
  • 1 can of tomato sauce
  • 2 tbsp. of olive oil
  • S+P, to taste
  • 2 tbsp. of cilantro
  • Brown rice, for serving

How to:

  • Heat olive oil in a large stock pot over medium heat
  • Add onion + cook for 3-4 minutes
  • Add garlic + ginger, cook another minute
  • Add cumin + coriander + cayenne + turmeric + curry powder + tomato sauce + S+P, cook another 5 minutes
  • Add canned beans with juices (+ one cup water) or cooked beans with a cup of the cooking water + tomato
  • Bring to a boil, reduce heat + cook 10 minutes
  • Remove from heat + stir in cilantro
  • Serve curry over brown rice + extra cilantro
  • Curl up on couch in your scrubbiest PJs + eat the entire vat of curry while binge watching musical clips on YouTube

Adapted from here!

red kidney bean curry

 

Root Chips

Processed with VSCO with f2 preset

I don’t believe in new year’s resolutions, but I have made about 83 so far.

Processed with VSCO with f2 preset

In no particular order, I’d like to stop picking my split ends, master baking, worry less, buy more candles, become a minimalist, read 40 books, exfoliate more and reduce my social media footprint just to name a few.

Processed with VSCO with f2 preset

Twelve days in and I’m 0/83.

Processed with VSCO with f2 preset

These resolutions really boil down to a common theme: becoming a healthier, more well-rounded Rachel. If successful, I’ll have healthier hair and skin, less clutter, a sound mind and a house that smells like Ina Garten’s on lemon tart day. Though self-absorbed, I have high hopes for myself this year!

Processed with VSCO with f2 preset

Next year I’ll resolve to do something for the greater good, I promise.

 

 

Time: 1 hour (prep + cooking) | Serves: a bunch of chips

*Note – get a mandolin!!!!!!!!!!!!!! It’s the arm workout I never knew I needed

Ingredients:

  • 1 sweet potato, peeled + sliced thin
  • 2 parsnips, peeled + sliced thin
  • 1 beet, peeled + sliced thin
  • 2 golden beets, peeled + sliced thin
  • 1-2 tbsp. of olive oil
  • S+P

How to:

  • Preheat oven to 350 degrees
  • Arrange slices on paper towels + sprinkle with salt, let water release from veggies for about 15 minutes
  • Arrange on lined baking sheets evenly
  • Drizzle with olive oil
  • Bake for 15-20 minutes
  • Remove from oven + sprinkle with S + a little P immediately
  • Serve
  • Spread next to bed while sweetie is sleeping + wait for him to yell a lot when he wakes + crunches them all under his toes