Gochujang Ramen

We have to buy a new car.

I know what you’re thinking –

In this economy?!?!

Trust me, we’ve tried to finagle our way out of it, but here we are. Garr got rear ended a few months ago & apparently the car is totaled. We were like, “but are you sure…???” I don’t know if y’all are aware, but used cars in the U.S. are astronomical right now. I don’t even know who makes these decisions, but some bro decided to jack up the prices of every basic used sedan & now we’re all up a creek. I’m about to get some tags for Lou’s pink, Fisher Price car & have Garr push that to work.

If anyone has the hook up on like a 2018 Toyota Corolla with about 600 miles on it, hit a girl up.

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 3 blocks of brown rice ramen
  • 1 tbsp of olive oil
  • 1 bunch of rainbow chard, removed from the stems + chopped
  • 1 tbsp of garlic, minced
  • 1/4 cup of gochujang
  • 2 tbsp of brown sugar
  • 2 tbsp of tahini
  • 3 tbsp of soy sauce
  • 2 tsp of sesame oil
  • Cilantro, for serving
  • Lime, for serving

How to:

  • Cook ramen to package instructions, drain
  • Heat olive oil in a large skillet over medium heat
  • Add chard, cook 3-4 minutes
  • Add garlic, cook another minute
  • Meanwhile, combine gochujang + brown sugar + tahini + sesame oil + soy sauce in a small bowl
  • Turn heat down, add sauce to skillet with chard, cook another 2-3 minutes
  • Add ramen, stir to coat + combine
  • Serve hot with cilantro + lime

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Tomato + Chickpea Risotto Stew

I love throwing things away.

I would say it’s in my top 5 skills, honestly.

Not, like, physically taking things to the trash. Gross. Just like making the ~decision~ that it’s time for something to go.

For instance, I’m in the process of getting rid of some TVs. Garr is not too happy about this because he has to lug them out, but it’s time. We don’t watch tv upstairs so why do we have two up there? The tv farewell led me to get rid of all of my remaining DVDs. This one I might actually regret one day, but we only have today & I’ve got limited space in this house, am I right?!?! The DVDs were next to some photo albums. I’m not a psychopath, I didn’t toss away our memories! But I did go through some memory boxes & get rid of some things that have lost their sentimental touch over the years. Sue me!!!

Call me, Hoarders, I’d be an asset!!!

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

Ingredients:

  • 1 cup of Arborio rice
  • 1 can of chickpeas, rinsed + drained
  • 1 onion, diced
  • 2 sticks of celery, diced
  • 1 can of chopped tomatoes
  • 1 tbsp of tomato paste
  • 1 tbsp of garlic, minced
  • 2 tbsp of olive oil
  • 1 container of veg stock
  • Handful of spinach leaves
  • Basil, for serving
  • S+P, to taste

How to:

  • Heat olive oil in dutch oven or deep pot over medium heat
  • Add onion + celery + S+P, cook for 6-8 minutes
  • Add garlic, cook another minute
  • Add rice, stir to coat, toast for 1-2 minutes
  • Add all of the veg stick, cover, bring to a boil
  • Reduce heat to a simmer, stir occasionally for 10 minutes
  • Add tomatoes + tomato paste + chickpeas + S+P, cover + simmer for another 20 minutes or so, stirring occasionally to keep from sticking to the bottom of the pan
  • Once rice is fully cooked, turn off heat + stir in some spinach leaves
  • Serve hot with fresh basil
  • Let this just stick to your ribs right in time for bathing suit season

Vegan Naan Pizzas

I really thought I was one of the very few lucky ones.

But alas, I am just like mostly everyone else.

I have a toddler who is picky AF.

For a while there, she would really eat and/or try just about anything! For months, this child really only wanted meat. She couldn’t get enough. No discrimination. Now, meat is the enemy, which, like, I personally understand, but it’s annoying after I spend my time preparing it in fun and exciting ways for her!!! Even chicken strips & things when we go out aren’t good enough for her. What kid doesn’t like chicken strips?! Oh my favorite – she hates mac & cheese. Won’t touch it. Will only eat pasta in spaghetti form. I’m running out of ideas that aren’t Dino Nuggets (the only safe meat, right now). I say all this because naan bread is v safe right now. I had these out to assemble into pizzas and next thing I know, she has a piece of naan hanging out of her pie hole.

At least we can now confirm my love of carbs is genetic.

Time: 40 minutes (prep + cooking) | Serves: 6-7 pizzas

Ingredients:

  • Mini naan bread
  • 1 red onion, sliced thin
  • 1 package of crimini mushrooms, chopped
  • 1 cup of butternut squash, cubed
  • 1 tbsp. of balsamic vinegar
  • 1/2 cup of pasta or pizza sauce
  • Vegan mozz, for baking
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange butternut squash on a lined baking sheet
  • Drizzle with 1 tbsp. of olive oil + some S+P
  • Roast for 20-25 minutes
  • Meanwhile, heat remaining oil in a skillet over medium heat
  • Add onion + S+P, cook 5-6 minutes
  • Add mushrooms + S+P, cook another 5-6 minutes
  • Add balsamic vinegar, cook another minute, remove from heat
  • To assemble, arrange naan on a baking sheet + top with sauce + veggies + cheese
  • Bake for 10 minutes
  • Serve hot
  • They’re practically appetizer sized to eat about 12 for dinner

Idea from here!