Vegan Lentil Chili

FullSizeRender_2

I got Garr an iPad for his anniversary/birthday/Christmas/Columbus Day present.

FullSizeRender_4

wThis boy has been flapping his gums about getting this giant iPhone for like two years.

FullSizeRender

I squashed his dreams every chance I got. Please, I don’t spend money on technology!

FullSizeRender_1

I finally caved and picked one up. I wanted to surprise him so I turned to my pals for a fool-proof way to fake him out. The genius unfolded like this:

I put the iPad on the toilet. He comes home. I tell him I clogged the toilet. He’s peeved. “Again, Rachel????” He goes to the bathroom. Opens the door. “You got me an iPad???? Why? Why did you do that?????” His gratitude gives me chills.

FullSizeRender_3

Did I tell you he only uses his iPad to look at memes bigger?

 

Time: 1 hour 30 minutes | Serves: 4-6

Ingredients:

  • 2 cups of lentils, uncooked
  • 1 package of soyrizo, browned
  • 1/2 a red onion, diced
  • 1 jalapeno, diced + more for topping
  • 3 tbsp. of garlic, minced
  • 1 can of diced tomatoes
  • 6 cups of vegetable broth
  • 1 tbsp. of cumin
  • 1 tbsp. of chili powder
  • 1/2 tsp. of crushed red pepper
  • Juice of 1 lime
  • 2 tbsp. of olive oil
  • Chippies, for serving
  • Cilantro, for serving
  • Avocado, for serving

How to:

  • Heat 1 tbsp. of olive oil in dutch oven over medium heat
  • Add onion + S+P, cook 2-3 minutes
  • Add jalapeno + garlic, cook another minute
  • Add tomatoes + broth + lentils + cumin + chili powder + crushed red pepper + S+P, turn heat up + bring to boil, reduce heat to a slow simmer
  • Cook, stirring occasionally, for 30 minutes or until lentils are tender
  • Add soyrizo + lime juice + S+P
  • To serve, top with chippies + cilantro + avocado + some more jalapeno
  • I would put this in a sippy cup + take it with you on all your adventures if I were you

 

Idea from here:

https://www.connoisseurusveg.com/red-lentil-taco-soup/

 

Advertisements

Roasted Fennel + Cauliflower Salad

FullSizeRender_4

My next-door neighbor is learning the saxophone.

FullSizeRender_1

I know this because he plays it. At all hours of the night.

FullSizeRender_2

The best part: He only knows one song.

FullSizeRender_3

You guessed it. All the live long day, my man is playing Careless Whisper like it has yet to go out of style. I’m in bed the other night, dozing off to dream land, when all of a sudden that familiar tune hits my eardrums. My eyes blink open and I’m just staring at my ceiling, like, “This is it. This is my life now.” Look, I appreciate the woodwind family as much as the next gal, but I need my beauty rest. Can we set some boundaries here?

FullSizeRender

For Christmas, I think I’ll leave a George Michael songbook on his doorstep.

 

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

Ingredients:

  • 1 fennel bulb, sliced thin
  • 1 head of cauliflower, cut into florets
  • 1 cup of quinoa, cooked
  • 6 cups of mixed greens
  • 1 english cucumber, chopped
  • 1 pint of cherry tomatoes, quartered
  • 1 small red onion, diced
  • Juice of 1 lemon
  • 1 cup of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange cauliflower + fennel on 2 lined baking sheets
  • Drizzle each with a tbsp. of olive oil + S+P
  • Roast for 20-25 minutes
  • Meanwhile, whisk remaining olive oil + lemon juice + S+P in a lil bowl
  • Toss greens + quinoa + cucumber + cherry tomatoes + red onion + warm fennel + cauliflower + S+P together
  • Drizzle on lemon vinaigrette + serve
  • Might I recommend a spork for this to maximize stabbing of the goodies + cupping of the juices

Heirloom Tomato Tart

FullSizeRender

My BFF spent 12 days in WA with me.

FullSizeRender_1

Would your BFF fly across the country & spend 12 days with you because your husband is out playing in the woods for work? No, that’s the answer.

FullSizeRender_2

Everyone was all, “Aren’t y’all going to get sick of each other?” And we were all, “Obvio, but we’ll just slap each other around a bit and get over it like normal people.”

FullSizeRender_3

We did all of the things – went to all of the cities, ate all of the vegan food (& cheated on our diets a bit – PLS LOVE ME I’M ONLY HUMAN!!!), went on long walks, saw Coldplay in concert (v casual), ate more food, watched some sad TV, and ended the visit with a trip to Whole Foods because I am a really adventurous host. I offered to let her be my assistant/doggy nanny and told her she could live in the guest bedroom for a small rent & cleaning fee, but, sadly, she returned to Memphis.

FullSizeRender_4

Luckily, we have matching shark tattoos to remember it all by.

 

 

Time: 1 hour (prep + cooking) | Serves: 1 tart

Ingredients:

  • 10 sheets of phyllo dough, thawed
  • 1 lb. of heirloom tomatoes, washed + sliced thin
  • 1 shallot, sliced thin
  • 1 cup of basil, chiffonaded
  • 1/2 cup of breadcrumbs
  • 7 tbsp. of olive oil
  • S+P, for taste

How to:

  • Preheat oven to 375
  • Brush a baking sheet with 1 tbsp. of Β oil
  • Lay a sheet of phyllo dough + brush with 2 tsp. of olive oil + sprinkle with 1 tsp. of breadcrumbs
  • Top with another sheet of dough + repeat
  • Bake for 20-25 minutes or until golden + crisp to your desire
  • Meanwhile, heat remaining tbsp. of olive oil in a skillet over low-med heat
  • Add shallot + S+P, cook for 5-6 minutes
  • To serve, top warm dough with tomatoes + shallot + basil + some S+P
  • Cut it up + serve warm
  • Make a fist + punch your tart until it all crumbles into lil bits making it easier for you to vacuum up with your pie hole

 

Original idea from here!

http://www.foodandwine.com/recipes/giant-summer-tomato-tart