Vegan Salsa Verde Enchiladas

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I mowed my lawn with hedge trimmers this weekend.

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I suppose mow is the wrong verb. I ~freshened~ it up.

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Garrett was gone and the lawn was very lush and our HOA is on steroids so I got a little panicky. I had to do something!

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I spent about 22 hours weighing the pros and cons of starting the actual lawn mower. There were no pros, only cons. These include: amputating my own foot, losing control of it and it driving away from me, scalping the grass so badly I pull it all out and we have a bald yard, and running over Topanga, to name a few. I simply couldn’t do it. I made like 7 trips to the garage to will the mower to become less menacing, and I only successfully raised my BP. My original plan B was to use kitchen scissors, but I thought that could take a while. That’s when it happened – when I spotted the hedge trimmers! To town I went!

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The neighbors think I am certifiable.

 

 

Time: 1 hour (prep + cooking) | Serves: 8-9 enchiladas

Ingredients:

  • 6 tomatillos, washed + tops + bottoms sliced
  • 1 serrano pepper, washed + seeded
  • 1 onion, 1/2 quartered + the other half diced
  • 4 tbsp. of garlic, minced
  • 1/2 cup of cilantro, + more for serving
  • 1 lime
  • Whole wheat tortillas
  • 1 package of soyrizo
  • 1 can of white beans, rinsed + drained
  • 1 ear of corn, husks removed
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Combine tomatillos + serrano pepper + the quartered halve of the onion + 2 tbsp. of garlic + 1/2 cup of cilantro + juice of 1/2 a lime + S+P in a food processor, pulse until no chunks
  • Place corn on a lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P
  • Roast for 15 minutes, turning once
  • Once cooled, remove kernels + set aside
  • Lower oven temp to 350
  • Meanwhile, heat salsa verde in a sauce pan over low-med heat
  • In a skillet, heat remaining olive oil over medium heat
  • Add soyrizo, cook for 4-5 minutes
  • Add onion, cook for another 1-2 minutes
  • Add white beans + corn, cook another 1-2 minutes
  • Spread half of the salsa verde on the bottom of a baking dish
  • To assemble, lay a tortilla flat + fill with soyrizo filling + arrange in dish, repeat
  • Spread a lil more of the salsa verde on top
  • Bake for 10 minutes
  • Remove from oven + top with remaining salsa
  • Bake another 15
  • Serve hot
  • Eat as many of these as it takes to become the new emoji with the goofy smily + drool coming out of his mouth

 

Idea from here!

http://www.connoisseurusveg.com/white-bean-enchiladas-verdes-with-roasted-corn-and-zucchini/

 

Green Goddess Veggie Bowl

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The manager of a Memphis-area Target is trying to kill me.

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Here is my hypothesis: Target hires a new manager. He/she starts on day one and is asked to share his phone number with his employees. He obliges. His phone number is in the hands of dozens, maybe a hundred Target employees.

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The kicker: he gave them MY phone number.

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For the past three days I have had approximately 11 Target employees call me to tell me why they will either be late to work or why they can’t come in. One young woman called me in a panic, assuring me her uniform was on and she was leaving a Wal-Mart to head to work. I know these details because even after telling her 6 times she had the wrong number, she continued to speak.

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If she calls me back, I’m firing her for supporting the competition.

 

 

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

Ingredients:

  • 1 bunch of asparagus, washed + ends trimmed
  • 1 bunch of broccolini, washed + ends trimmed
  • 1/2 lb. of brussels sprouts, peeled + halved
  • 1 head of cauliflower, washed + cut in florets
  • 1 package of frozen edamame, cooked to package directions
  • 1 avocado
  • 2 tbsp. of cilantro, chopped
  • Juice of 1/2 a lime
  • 4 tbsp. of olive oil
  • 4 eggs
  • 1 tbsp. of white vinegar
  • S+P, to taste

How to:

  • Preheat oven to 425 degrees
  • Arrange asparagus on a lined baking sheet, drizzle with 1 tbsp. of olive oil + S+P
  • On another lined baking sheet, arrange broccolini + brussels sprout, drizzle with 1 tbsp. of olive oil + S+P
  • On a third lined baking sheet, arrange cauliflower, drizzle with one tbsp. of olive oil + S+P
  • Place these in the oven together with asparagus on top, then broccolini + brussels sprouts, finally cauliflower
  • Roast asparagus for 15 minutes, remove
  • Roast broccolini + brussels sprouts for 20, remove
  • Roast cauliflower for 25, remove
  • Meanwhile, combine 1/2 of an avocado + lime juice + cilantro + remaining olive oil + S+P, mix well
  • Bring a pot of water with the vinegar to a slow boil
  • Crack an egg into a lil ramekin
  • Make a lil whirlpool in the water + drop the egg gently in the center
  • Poach for 3 minutes, remove with a slotted spoon onto a paper towel lined plate
  • Repeat with remaining eggs
  • To make a bowl, combine some asparagus + some broccolini + some sprouts + some cauliflower + some avocado slices + some edamame + some of the avocado dressing + a poached egg + S+P
  • Repeat with remaining ingredients
  • Serve hot
  • Might want a knife to help cut broccolini + asaparagus, meaning a plate would be easier, but research shows eating out of a bowl makes you happier so suck it up + eat out of the bowl

Strawberry Caprese Salad

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I’m keeping a happy journal.

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When I look around a room or outside or do a thing and I feel happy inside, I write down the thing in the journal.

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I’m hoping this will improve my mood when I’m in the funkiest of funks and find fault in all the things. Like, maybe I’ll be more inclined to flip through the happy journal when I’m feeling sorry for myself for not having nice dish towels instead of spiraling down the hole of WILL I EVER HAVE NICE THINGS?!

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I’ve filled 5 pages worth of happy things so far, and I honestly did not know I had that much sunshine in me. The first entry was pencils and my latest is the smell of gasoline, so anything goes up in this journal. I did make the mistake of letting Garrett flip through it, though, and halfway down page 1 he looked at me funny and asked, “What is wrong with you……..??” I can’t help that sketchy chain restaurants make me happy and are the only places I feel truly at home.

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Not having to leave the house was also an entry he was concerned about.

 

 

Time: 25 minutes (prep + cooking) | Serves: 4

Ingredients:

  • 2 cups of strawberries, washed, trimmed + halved
  • 1 cup of cherry tomatoes, washed + halved
  • 1/2 of an avocado, sliced thin
  • 2 tbsp. of fresh basil, chopped
  • 4 cups of packed arugula
  • 1/4 cup of walnuts, chopped
  • 1/3 cup of balsamic vinegar
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat vinegar in a sauce pan over low-med heat and reduce for 8-10 minutes
  • Meanwhile, toast walnuts in a dry pan over low-med heat for 2-3 minutes, stir often + don’t burn!
  • Combine strawberries + tomatoes + avocado + basil + arugula + toasted walnuts + olive oil + S+P
  • Drizzle with balsamic reduction + serve immediately
  • Close eyes + pretend you are on a tropical island being fanned by the celebrity of your choosing + nom nom on this salad

 

Adapted from my girl here!

http://ohsheglows.com/2016/06/07/avocado-strawberry-caprese/