Vegan Buffalo Meatballs

I’m hoping this is my last blog post.

At least for a little while, you can’t get rid of me completely, idiots!

Our little girl is due on Sunday! And despite me being convinced this entire month she was coming early, she is really making us work for it.

I started maternity leave this week and am just soaking up this quiet time before the imminent chaos. I should probably keep reading our baby book or watching YouTube videos about how to actually care for this child. Instead, I keep finding random things to clean. Today, for instance, I cleaned out the refrigerator and then pulled up all of the air vents & cleaned their insides, too. Oh, then I magic erased some walls. Very productive, if I do say so myself.

I may not know how to care for this child, but at least she has a clean place to come home to!

Time: 45 minutes (prep + cooking) | Serves: 2 dozen meatballs

Ingredients:

  • 1 head of cauliflower, riced
  • 1 cup of quinoa, cooked
  • 1/2 cup of cilantro, chopped
  • 1/2 cup of whole wheat flour
  • 1/2 cup of panko breadcrumbs
  • 2 tbsp. of flaxseed meal
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 2 tbsp. of olive oil
  • 1 cup of buffalo sauce
  • Greens, for serving

How to:

  • In a small bowl, combine flaxseed meal + 6 tbsp. of water, mix + set aside for a few minutes
  • In a bowl, combine cauliflower + quinoa + cilantro + flour + breadcrumbs + flax eggs + crushed red pepper + S+P
  • Refrigerate for 30 minutes
  • Heat 1 tbsp of oil in a skillet over medium heat
  • Form mixture into about a dozen meatballs + fry up on all sides
  • Repeat with remaining oil + meatballs
  • Place in a dish + douse in buffalo sauce
  • Serve atop your greens
  • Allow this to count as your workout for the day with the amount of sweating you’re bound to do

Meatballs adapted from here!

Mediterranean Nachos

Our world is so divided right now.

We desperately need something to unite us.

Enter: a new season of The Bachelorette.

It feels like months since we’ve had a new season. Oh wait…. I truly feel like yesterday in anticipation of the premiere the internet was the happiest it’s been all 2020. The people really came together in excitement over this absolute dumpster fire of a season. I was jazzed all day until about 3pm when my internet went out. They said it would be back by 7:06 and I resolved to be OK with missing the first 6 minutes. Don’t you know it didn’t come back until 6 THIS MORNING. What a first world, minor inconvenience I had to suffer and be BEHIND on this morning’s internet jokes and memes.

But I’m caught up now and you cannot convince me otherwise that Clare and Dale were in cahoots long before this started.

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

Ingredients:

  • Pita chips
  • 1 can of chickpeas, rinsed + drained
  • 1 English cucumber, 1/2 sliced thin + 1/2 shredded on a cheese grater
  • 1 pint of cherry tomatoes, halved
  • 1/2 cup of kalamata olives
  • 1 cup of plain vegan yogurt
  • Juice of 1 lemon
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Cilantro or parsley, to taste (I hate parsley and you won’t see me use it even when I should)

How to:

  • Preheat oven to 400
  • Arrange chickpeas on a lined baking sheet + drizzle with 1 tbsp. of olive oil + some S+P
  • Bake 25 minutes, tossing once
  • Meanwhile, combine yogurt + shredded cucumber + lemon juice + remaining olive oil + S+P
  • To serve, arrange some pita chips on a plate + top with chickpeas + cucumber slices + tomatoes + olives + drizzle with tzatziki + top with cilantro or parsley
  • Serve room temp
  • Slap on a bib cause you’re getting tzatziki allllll over you

Spiced Applesauce Bundt Cake

I have very little in common with people whose favorite season isn’t fall.

The colors, the cool, crisp air, the activities, the smells!

I would add candles to the list, specifically, but I gave up on my beloved fall food scented candles because come to find out they are quite toxic??? Shucks.

But really it’s the weather for me. I would blame it on the giant human in my uterus, but I’ve noticed this trend in me for a couple of years – I cannot STAND being hot. Like, even for a few minutes. If I know I’m going to be outdoors in the heat, I feel like I have to prepare – plenty of water, snacks, shade, etc. The fall gives me the very best reprieve. Like, in the mornings here in CO it’s so chilly – like 40s, 50s. By 2pm it’s 80 & I’m sweltering. I’m not OK with it. I need to hit that good good fall stride, ya know? Max of 65 on any given day is my sweet spot.

And then I’ll probably start complaining once winter actually comes.

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

Ingredients:

  • 2 1/4 cup of all-purpose flour
  • 2 tsp. of baking soda
  • 1 tsp. of S
  • 2 tsp. of cinnamon
  • 1/2 tsp. of ground nutmeg
  • 1/2 tsp. of ground ginger
  • 2 cups of unsweetened applesauce
  • 1 1/2 cups of brown sugar
  • 1/2 cup of olive oil
  • 1/4 cup of apple cider vinegar
  • 1 tbsp. of vanilla extract
  • 1/2 cup of vegan cream cheese
  • 1/4 cup of vegan butter
  • 1 cup powdered sugar

How to:

  • Preheat oven to 350
  • In a bowl, combine applesauce + brown sugar + oil + vinegar + vanilla
  • Sift in flour + baking soda + S + cinnamon + nutmeg + ginger + whisk until combined
  • Fill a greased bundt cake pan with the mix
  • Bake 40-45 minutes or until a toothpick comes out clean
  • While the cake cools, combine cream cheese + butter + powdered sugar in a bowl
  • Beat with a hand mixer
  • Warm for 20 seconds in the microwave or until thick but pourable
  • Once cake is cool, turn over + get it out of the mold
  • Place cake on a rack over a lined baking sheet + pour glaze on top
  • Serve warm or room temp
  • Sit out on your deck with a slice of cake + a warm mug of something + just breathe in that beautiful, basic fall air + be blessed

Adapted from here!