Edamame Burger Lettuce Wraps

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I’m lucky to be surrounded by so many people who think my food crap is kewl.

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Everyone is so supportive of my lil blog and instagram and they are almost used to waiting to eat their meals until I take photos.

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Perhaps there is no bigger fan, though, than our friend Josh. This man has PLANS for my “brand.” I’m talking he wants to direct videos and introduce a musical element (you would have to hear his vision to fully grasp this) and ultimately just make me the next Food Network star with my own line of cookware at Target.

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All to say, he’s an angelic creature…. who just so happened to back into my car this afternoon. I mean, pretty much smashed my left rear door. I was honestly impressed his little Civic could do so much damage. I could tell he was crest fallen, so naturally I asked Garrett if I could pretend to be really mad, but apparently that would be insensitive? An hour goes by, Garrett and I have forgotten about it, Josh shows back up at the house with a device to remove car dents that he just purchased at Lowe’s. Angelic, I tell you! Truly, I could care about nothing less than a car dent. I think it adds to my street cred. The mom-mobile needed a little character besides the Seahawks stickers I’ve slapped all over it.

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But this is coming out of your commission, Josh.

 

 

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

Ingredients:

  • 1 1/2 cups of frozen edamame, shelled + thawed
  • 1 cup of brown rice, cooked
  • 1 heaping tbsp. of natural peanut butter
  • 1/2 cup of chopped green onion
  • 1 tbsp. of red thai curry paste
  • 2 tbsp. of soy sauce
  • 2 tbsp. of sesame oil
  • Handful of carrots, thinly sliced
  • 1/2 a red onion, thinly sliced
  • Juice of 1 lime
  • Bibb lettuce, for serving

How to:

  • In a food processor, combine edamame + rice + PB + green onion + red thai curry paste + 1 tbsp. of soy sauce + juice of 1/2 the lime until well combined
  • Shape into 4 patties + arrange on greased plate (so they don’t stick
  • Meanwhile, combine carrots + onion in a bowl with the remaining soy sauce + lime juice, set aside
  • Heat sesame oil in a skillet over medium heat
  • Add patties, cooking for 4-5 minutes on each side or until browned to your desire
  • Arrange in lettuce leaves + top with drained carrots + onion
  • Turn up these lil love boats + sail right into your beautiful pie hole

 

 

Adapted from here!

Spicy White Bean Soup

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This world is the freaking worst.

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I want no parts of it! I want out!

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The brokenness, the suffering, we weren’t meant for it. This wasn’t God’s design for us.

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Recently it seems our circle of humans is experiencing more loss and sadness than ever. It leaves me with so many questions and so much confusion. We’re experiencing the loss of loved ones, pregnancies, and dreams. We’re introduced to health problems, financial stresses and relationship issues. It’s just all too much. I wish we could all have the desires of our hearts and our pain washed away. I don’t have anything clever or cute to say. I’m just sad. My faith has really been shaken the last few weeks, but I won’t let go. I’m holding tight to the promises of God. I trust He is in control and near our broken hearts.

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And I trust in soup. Lots and lots of soup.

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 onion, chopped
  • 2 tbsp. of garlic, minced
  • 1/4 cup of harissa
  • 3 cans of cannellini beans, drained + rinsed
  • 4 cups of vegetable broth
  • 1 bunch of broccolini, florets cut off + stems diced
  • Juice of 1 lemon
  • Cilantro, for serving
  • 1/4 cup of olive oil
  • 1 tsp. of crushed red peppers
  • S+P, to taste

How to:

  • Heat olive oil in a stock pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add harissa, cook stirring often for 2-3 minutes
  • Add beans + S+P, cook 2-3 minutes, smushing a few of them
  • Add broth + broccolini stems, bring to a simmer + cook for 20 minutes
  • Add broccoli tops + lemon juice + crushed red pepper + S+P
  • Serve hot with cilantro
  • Curl up in jammies + blankies, grab some Kleenex + just drown your sorrows in the whole vat of this

 

Adapted from here!

Kale Dolmas

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There’s a reason I didn’t go into the medical field.

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You might guess it’s because of the blood or guts or puke or just bodily functions in general.

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Those don’t really bother me tbh. I’m just a big, fat spaz.

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Due to some stellar medical issues, I have to take these shots. I was in the doctor’s office yesterday and my nurse showed me how to do my new shot and then asked me to demonstrate so she knew I wasn’t an idiot. My how she overestimated me. Not only am I an idiot, I am a dangerous idiot. I put the shot together just fine. I was taking it apart and putting the little plastic piece back on the needle when somehow the needle went sideways through the plastic and into my finger. It bled. I let out a minor profanity. My nurse was like, “Huh OK I have truly never seen that before.”

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What can I say, I like being the first at things.

 

 

Time: 1 hour (prep + cooking) | Serves: 7-8 dolmas

Ingredients:

  • 1 bunch of lacinato kale leaves
  • 1 onion, chopped
  • 2 tbsp. of garlic, minced
  • 1 package of tempeh, crumbled
  • 2 cups of brown rice, cooked
  • 1/4 cup of fresh dill
  • 2 tbsp. of parsley, chopped
  • 1 tbsp. of olive oil
  • 1/2 cup of vegan, plain yogurt
  • Juice of 1 lemon
  • S+P, to taste

How to:

  • Bring a pot of salted water to a boil
  • Add kale leaves a few at a time, cooking for 3-4 minutes
  • Remove + place on a kitchen towel + pat dry
  • In a bowl, combine yogurt + lemon juice + some S+P, set aside
  • Meanwhile, heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic, cook another minute
  • Add tempeh, cook 6-7 minutes or until starting to brown
  • Add rice + parsley + dill + S+P, cook another 1-2 minutes
  • Turn off heat, add half of the yogurt mix
  • Place a kale leaf on a flat surface
  • Fill with a hefty scoop of the rice mix right in the middle
  • Fold like a hamburger first, then a hotdog (you know what I’m talking about), place seam side down on a plate
  • Serve with remaining yogurt sauce
  • Accidentally eat all of them in one sitting + watch your tummy balloon from all of the delectable rice kernels

 

Adapted from here!