Chocolate Bundt Cake

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In another life, I would be heading to the beach this weekend.

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That other life is just a pre-COVID-19 one.

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I’m not a huge beach person anyways, so it’s not a huge loss.

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It’s more of the principle of a mini vacation. It was really just an excuse for all of our pals to get together before we all move this summer. I suppose we still could have made it work if we all wore masks inside our AirBNB and disinfected the toilet seats, showers, sinks and really any other hard surfaces after every single use. But alas, we canceled. It’s probably a good thing considering we’re in the midst of some sort of tropical storm and if we had any intention of not passing germs back and forth the ENTIRE weekend, we would need to be outside soaking up some rays. Which, now that you mention it, I desperately need……..maybe I’m down about not going on this trip after all…..

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You would understand if you saw my pasty skin.

 

 

Time: 1 hour (prep + cooking) | Serves: 1 bundt cake

Ingredients:

  • 2.5 cups of all-purpose flour
  • 2 cups of white cane sugar
  • 1 cup of cocoa powder
  • 2 tsp. of baking powder
  • 1 tsp. of baking soda
  • 1/2 tsp. of S
  • 1 cup unsweetened vanilla almond milk
  • 2/3 cup of olive oil
  • 4 tbsp. of apple cider vinegar
  • 2 tbsp. of vanilla extract
  • 1/2 cup of unsweetened coconut milk
  • 1 cup of vegan chocolate chips

How to:

  • Preheat oven to 350
  • In a bowl, combine flour + sugar + cocoa + baking powder + baking soda + S
  • Add in milk + 1 cup of water + olive oil + whisk until combined
  • Mix in vinegar + extract
  • Pour into a greased/sprayed bundt pan
  • Bake for 45 minutes or until a toothpick comes out of the center relatively clean
  • While it cools, combine coconut milk + chocolate chips in a microwave safe bowl + microwave or 30 seconds, stir, repeat until softened + combined
  • Once cake is cooled, flip onto a plate + shake it loose
  • Pour glaze on top + serve
  • Recreate the chocolate cake scene from Matilda

 

Adapted from here!

Grilled Squash Pitas

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I am a potato.

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That’s the only explanation for my actions.

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Friday night, I was working on a personal project and wanted something mindless on in the background so I didn’t have to pay much attention.

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Usually, this is when I go to ole faithful, The Office, but for WHATEVER reason I was feeling like something different. Big mistake. I landed on whatever season of Married at First Sight is out on Netflix. Now, I’ve seen the first season of this and loved it, but I guess just haven’t had the channel it comes on since. The premise is…exactly what it sounds like. Four couples legit get married at first sight and have 8 weeks to try and make it work before they decide to get a divorce or stay together. BRILLIANT television. Anyways, I settle in and get back to work. I am slick HOOKED. I stayed up until AFTER 9pm (unheard of) to finish an episode and thought of nothing all night except getting back to my couch so I could watch. So, naturally, I spent Saturday and Sunday watching all 16 hour long episodes……I’m not proud of my choices.

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However, I AM proud that I also got Garrett hooked and invested in all of the couples. So much so when he had to go into work Sunday, he was like, “Are you really going to watch without me?” Yes, yes, I am.

 

 

 

Time: 30 minutes (prep + cooking) | Serves: 3-4 pitas

Ingredients:

  • 3 yellow squash, sliced thin lengthwise
  • 1 pint of cherry tomatoes, halved
  • 1 english cucumber, half sliced thin + other half shredded using a cheese grater
  • Arugula, for serving
  • 1 cup of dairy free, plain yogurt – I use an almond milk variety
  • Juice of 1 lemon
  • 1 tsp. of garlic, minced
  • 2-3 tbsp. of olive oil
  • S+P, to taste
  • 3-4 pitas, for serving

How to:

  • In a bowl, combine yogurt + shredded cucumber + lemon juice + garlic + 1 tbsp. of olive oil + S+P, set in the refrigerator until ready to serve
  • Meanwhile, preheat a grill
  • Arrange your squash flat + drizzle with remaining olive oil + some S+P
  • Grill squash for 3-4 minutes on each side until tender
  • Warm pita on grill, too
  • To serve, spread tzatziki on pita+ top with squash + cucumber slices + tomatoes + arugula
  • Fold + pretend your pie hole is a train station + its the pita train’s next stop

 

Inspired by this!

Vegan Taco Salad

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The amount of time I can absolutely waste is frightening.

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Especially in the depths of evil that are social media.

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Call me vain, but I just love looking at old pictures…….of myself.

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Last night, I was searching through Facebook for photos of me and my BFF for her birthday and next thing I know, 1.5 hours has gone by. I just love memory lane like 87% of the time! One of the few good things about social media is it basically is a glorified digital photo album. This is usually a good thing unless your bratty friend posts a less than ideal photo of you & won’t remove it so you have to untag & hope your ex boyfriends never see it. I digress. It’s just so fun to revisit old memories! I just don’t need to waste hours of my life staring at a miniature screen. I need to put like a timer on my phone for social media use so I stop going down black holes.

fullsizeoutput_12c8I know they make apps for this, but I’m too lazy to check it out, honestly.

 

 

Time: 45 minutes ( prep + cooking) | Serves: 2-3

Ingredients:

  • 2 cups of green lentils, cooked
  • 1 white onion, chopped
  • 1/2 cup of walnuts, chopped
  • 1 tbsp. of sun-dried tomatoes, diced
  • 1 tbsp. of chili powder
  • 1 tbsp. of cumin
  • 1 tsp. of smoked paprika
  • 1 avocado
  • 1/2 cup of olive oil
  • 1/4 cup of cilantro
  • Juice of 1 lime
  • 1 can of black beans, rinsed + drained
  • 1/2 cup of frozen corn
  • 8 corn tortillas
  • 1 pint of cherry tomatoes, halved, for serving
  • 1 red bell pepper, chopped
  • Arugula or romaine, for serving
  • S+P, to taste

How to:

  • Preheat oven to 350
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add onion + 1/2 the chili powder + 1/2 the cumin + 1/2 smoked paprika + S+P, cook 5-6 minutes
  • Add walnuts + sun-dried tomatoes, cook another 2 minutes
  • In a food processor, combine lentils + onion + walnut mix + pulse until combined but not totally smooth, set aside
  • Clean out food processor + add 1/2 the avocado + 1/4 cup of olive oil + cilantro + lime juice + S+P, blend until smooth, set in the refrigerator until ready to use
  • Meanwhile chop tortillas into strips + arrange on a lined baking sheet, bake 20 or so minutes, tossing once, until crispy to your desire
  • Meanwhile, add remaining olive oil to a pot over medium heat
  • Add beans + remaining spices + S+P, cook 5-6 minutes
  • Add corn, cook another 1-2 minutes until heated through
  • To serve, add some greens to a plate or bowl + top with tomatoes + lentil mix + tortilla strips + beans/corn + avocado + dressing
  • Mix it all up + try to get a lil bite of everything on your fork + then try to fit it all into your giant mouth