Avocado + Grapefruit Ceviche

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I miss MySpace.

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Are any of my readers hackers? I need to log in to my old account. I’ll only need your services this one time and your secret will be safe with me.

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The photos on this long-ago deactivated MySpace page are so incredibly embarrassing, I’d give a limb to show them to my husband and show him how well I’ve aged. Think colorful braces and flat-iron damaged hair.

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Really I just miss a social media platform that let me customize my page with a song. Do you remember the PRESSURE of choosing your MySpace song?! If you were anything like me (sad, not many friends), this was a do-or-die situation. It had to be just right! Both representative of my mood and by a band my crush liked. To achieve, I’d stalk my crush’s fave band page and find the most depressing song they had. Then, I would wait patiently and hope crush noticed and would say something like, “wow, Rach, what an obscure and deep song you have on your page by a band I thoroughly enjoy, would you like to go to the local Sonic and share a limeade?”

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I think this had a 0% success rate, but I did develop a deep appreciation for My Chemical Romance.

 

 

Time: 20 minutes | Serves: 4-6

Ingredients:

  • 2 avocados, diced
  • 1 grapefruit, skin removed + diced
  • 2 roma tomatoes, diced
  • 1 cup of cauliflower, cut into very small florets or riced
  • 1/2 red onion, diced
  • 1 jalapeno, diced
  • 1/2 cup of cilantro, chopped
  • Juice of 1 lime
  • S+P, to taste
  • Chips for serving

 

How to:

  • Mix all ingredients in a bowl + sprinkle on plenty of S + a little P
  • Serve with tortilla chips
  • Try to beat my record of eating literally all of this in a three-hour span

 

Idea from here!

https://cookieandkate.com/2018/vegan-citrus-ceviche-recipe/

 

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Grilled PB + Banana + Tempeh Bacon Sammies

 

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Sometimes I surprise myself.

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By how little I know about things I should have been taught in middle school.

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Exhibit A: Garr and I were watching Planet Earth last night. All sorts of animals were doing all sorts of things. About 18 times, I thought to myself, “Didn’t know penguins did that” or “Wow, who knew goats could do that?” Garr’s favorite was when I made the mistake of thinking out loud, “Huh, I didn’t know bears hung out in snow-covered mountains.”

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Then, today’s top news story is the plummeting stock market. I’m listening and I’m like, yes, yes, I’m following. Down = bad; up = good. Simple enough. Then, they start really diving into it… Percentages, points, men in ill-fitting suits running around with little notepads. I find myself thinking, “Do I even know what the stock market really is……….???”

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I have other valuable knowledge, though, like TV, some books and vegan foods.

 

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4 sammies

Ingredients:

  • 12 slices of ezekiel bread
  • 1 1/2 cups of natural PB
  • 1 banana, sliced thin
  • 1 cup of raspberry preserves
  • 1 package of tempeh, sliced in thin strips
  • 1 tbsp. of soy sauce
  • 3 tbsp. of olive oil
  • 1 tbsp. of agave
  • 2 tsp. of liquid smoke
  • 1 tsp. of hot sauce
  • 1 tsp. of cumin
  • 1/2 tsp. of chili powder
  • S+P, to taste
  • Vegan butter, for grilling sammies

How to:

  • In a bowl, combine soy sauce + 1 tbsp. of olive oil + agave + liquid smoke + hot sauce + cumin + chili powder + some S+P
  • Arrange tempeh slices in a dish + pour marinade over, let them sit for 20 minutes
  • Heat remaining olive oil in a skillet over medium heat
  • Arrange tempeh slices in a single layer, cook for 2-3 minutes, flip + cook another 2 minutes, remove + put on a plate
  • To build sammies, spread some softened vegan butter on two slices of bread
  • On the unbuttered sides, spread some preserves + on one slice of bread + some PB on another, top PB slice with banana + bacon, put the two together, repeat with remaining sammies
  • Heat some butter in a skillet over low-medium heat, grill sammies for 3-4 minutes on each side
  • Serve warm
  • Put on gloves before handling because the ooey gooey goodness of this melty PB is gonna get all over you

 

Bacon from here!

https://simpleveganblog.com/tempeh-bacon/

Taco Pizza

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Fitbits are equal parts motivating and gut-wrenching.

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I got one for Christmas in an attempt to be mindful of my activity (or lack thereof).

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Turns out my daily yoga session is only like 8 steps.

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What’s a girl gotta do to get her 10,000 steps?! I don’t run and it rains here. I’m meant to be indoors. I’ve really been trying to think outside of the box, though. Cleaning is actually a nice way to get some steps. My baseboards are shined up like pennies! I’ve also been practicing old dance moves. Turns out I’m still pretty terrible. I am, however, quite good at reading. Instead of cozying up with a good read, I just walk and read. All around the house. Garrett is moderately upset with this new hobby because, apparently, it’s distracting when I walk in front of him during his evening TV time.

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I think “Destined to be Sedentary” will be a chapter in my memoir.

 

Time: 1 hour (prep + cooking) | Serves: 2 (or 1 if you’re me)

Ingredients:

  • 1 whole wheat crust
  • 1 package of soyrizo
  • 1 can of beans
  • 1 can of corn, drained
  • 1 jalapeno, diced + more for topping
  • 1 roma tomato, diced
  • 1 cup of butter lettuce, shredded
  • 1/4 cup of cilantro, chopped
  • 1/2 of an avocado, chopped
  • Tortilla chips
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • S+P, to taste
  • 1 tbsp. of olive oil

How to:

  • Prep dough according to package directions
  • Preheat oven to 450
  • Heat olive oil in a cast iron kitchen over medium heat
  • Add soyrizo, cook 4-5 minutes
  • Add jalapeno + corn, cook another 2-3 minutes, set aside
  • Meanwhile, add beans + juice to a small pot over low-medium heat
  • Add cumin + chili powder + S+P, cook 6-7 minutes
  • Spread beans on crust
  • Top with soyrizo mix
  • Bake 10 minutes
  • Top with lettuce + tomatoes + avocado + crumbled tortilla chips + cilantro
  • Serve hot
  • Fold pizza slice into shape of taco for some real Shutter Island business