Zoodle Stir Fry

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I wish I were great at something.

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I mean, I’m decent at, like, everything, but I’m not reallyΒ great at anything.

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I’ve dabbled in a lot of activities, but I don’t know if I’ve ever found my *thing*.

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I’m not very good at singing, I kind of do that throaty thing you’re not supposed to do. I was pretty good at acting, I think, but it seems I’ve developed acute stage fright over the years so no go. I enjoy writing, but am not sure what a subordinate clause is so I don’t think that’s going anywhere. I’m really loving yoga these days, but cannot get that daggum crow pose down! I was exceptionally terrible at dance, but I blame it on the lack of toes (explanation saved for another post). I suppose I’m destined for mediocracy.

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Honestly, my parents shouldn’t have let me quit the violin in the 1st grade. That was probably my calling.

 

Time: 40 minutes (prep + cooking) | Serves: 4

Ingredients:

  • 4 zucchini, peeled + zoodled with a spiralizer
  • 1 cup of snap peas
  • 1 can of water chestnuts, drained
  • 1 can of baby corn, drained
  • 1/2 cup of peanut butter
  • 1/3 cup of sesame oil + 1 tbsp for cooking
  • 1/2 cup of soy sauce
  • 1/4 cup of rice vinegar
  • 2 tbsp. of gochujang hot pepper paste
  • 1 tbsp. of garlic, minced
  • 1 tbsp. of fresh ginger, peeled + minced
  • Cilantro, for serving

How to:

  • In a bowl, whisk peanut butter + 1/3 cup of sesame oil + 1/3 cup of soy sauce + rice vinegar + gochujang + garlic + ginger in a bowl, refrigerate
  • Meanwhile arrange zoodles on paper towels + cover with more paper towels, getting a lil of the water out
  • In a wok, heat the remaining sesame oil over medium heat
  • Add snap peas + water chestnuts + baby corn, stir fry for 2-3 minutes until they start to brown + get crisp
  • Add remaining soy sauce, cook another 2 minutes
  • Add a tbsp of the sauce you made earlier, cook another minute
  • Add zoodles to a bowl + top with veggies + cilantro
  • Just before serving, add a lil more of your sauce to your zoodle stir fry + combine (this keeps the zoodles crisp!)
  • Fashion zoodles into wig + Β place it atop your head + ask your sweetie if you’re pretty

 

 

Sauce idea from right here!

http://pinchofyum.com/sesame-zoodles

Pulled Jackfruit Tacos

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“I got that summertime sadness.” – Lana Del Rey & me.

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I know there’s like a month and a half left of summer, but I’m already mourning it.

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I give this summer 5 stars, 10/10, would recommend to a friend.

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Garr & I have just had so much fun. We’ve eaten all the foods and been to all the events and stayed up late on school nights and soaked up all the WA sun and have just, quite frankly, lived the dream. Like, last weekend, Garr was just like, “Oh hey I found some cheap Ed Sheeran tickets, wanna go?” I’m like ummmm I am a living, breathing, human female OF COURSE I WANNA SWAY TO THAT LITTLE REDHEAD. Only in the summer does this sort of magic happen. But soon the rain will roll in and I will run up the credit card bill on self tanner. *Sigh*

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However it is going to be literally 100 degrees on Thursday and we don’t have air conditioning soooo…..

 

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

Ingredients:

  • 2 cans of jackfruit, drained + tough edges trimmed
  • 1 red onion, diced
  • 4 tbsp. of garlic, minced
  • 1 tbsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of crushed red pepper
  • 1 tsp. of smoked paprika
  • 1 tsp. of coriander
  • 1/4 tsp. of cinnamon
  • 1/4 tsp. of cloves
  • 2 tbsp. of tomato paste
  • 4 tbsp. of soy sauce
  • 2 tbsp. of honey
  • 1 tbsp. of liquid smoke
  • 1 tbsp. of apple cider vinegar
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Corn tortillas, for serving
  • Radishes, for serving
  • Avocado, for serving
  • Cilantro, for serving
  • Salsa, for serving

How to:

  • Preheat oven to 350 degrees
  • Heat olive oil in a skillet over medium heat
  • Add half the red onion + S+P, cook for 2 minutes
  • Add garlic, cook another minute
  • Add cumin + chili powder + crushed red pepper + smoked paprika + coriander + cinnamon + cloves, cook for 1 minute
  • Add in tomato paste
  • Add jackfruit + soy sauce + honey + liquid smoke + vinegar + S+P
  • While stirring mixture, start to break apart the jackfruit with your utensil
  • Cook for 15 minutes
  • Arrange jackfruit on a lined baking sheet + pop in the oven for another 15 minutes
  • To serve, put some jackfruit in a tortilla with remaining red onion + radishes + avocado + salsa + cilantro
  • Pretend taco is a train + chugga chugga choo choo that sucker right in your mouth

 

Followed this bad boy!

https://www.lazycatkitchen.com/pulled-jackfruit-tacos/

Hawaiian BBQ Chickpea Bowls

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Garrett and I are going on our first vacation together tomorrow.

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Well, kind of.

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It’s our first reallllllll vacation that’s just the two of us. No family, no friends, just two young lovebirds out on an adventure, left to our own devices to make it in a strange city………… Just the two of us, all alone…….

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I’ve left Garr in charge of logistics. Plane, rental car, hotel. Fingers crossed we make it alive, are driving something safer than a Tonka truck and aren’t staying in the outhouse of a unabomber. Oh, I’ve also put him in charge of dining and explorations. He’s just so much better at the internet than I am and can google things at lightning speed. Plus, I need my phone battery to take food pix so.

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Also, only one argument so far because I want to check a bag so I can take my hot rollers.

 

Time: 1 hour (prep + cooking) | Serves: 4-6 bowls

 

Ingredients:

  • 1 pineapple, peeled + cubed
  • 4 tbsp. of honey
  • 2 tbsp. of apple cider vinegar
  • 2 tsp. of liquid smoke
  • 1 6 oz. can of tomato paste
  • 1 tbsp. of garlic powder
  • 1 tsp. of cayenne
  • 1 tsp. of crushed red pepper
  • 1 cup of water
  • 1 can of chickpeas, rinsed + drained
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 jalapeno, diced
  • 1 avocado, cubed
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Brown rice for serving
  • Cilantro, for serving

How to:

  • Preheat oven to 425
  • In a food processor, combine 1 cup of pineapple + honey + vinegar + liquid smoke + tomato paste + garlic powder + cayenne + crushed red pepper + S+P + water, pulse until smooth
  • Transfer to a small pot + warm over medium heat
  • Meanwhile, arrange chickpeas on a lined baking sheet
  • Drizzle with olive oil + S+P, roast for 20-25 minutes, stirring once
  • Once cooked, dump chickpeas into BBQ sauce pot + turn off heat
  • Β To serve, put some rice in a bowl + top with some pineapple + onion + peppers + avocado + BBQ chickpeas + cilantro
  • Create catapult with spoon + launch contents at sweetie

 

BBQ sauce idea from here!

http://ifoodreal.com/hawaiian-bbq-sauce/#_a5y_p=5521070