Curry Cauliflower Wings


Sometimes, I am smart.


Other times, I have a cold and decide to go to a Seahawks game in the snowy, rainy, windy freezing to death cold anyways.


I am a loogie monster.


It was just a lil tickle in the throat, a cough here and there, no biggie. Come hell or high water, I was NOT missing my Hawks. I bundled up like a roley poley marshmallow and had a darn good time watching my boo boos. I wouldn’t even be upset if they had won, but I braved frigid temps to watch them get pounded by the Redskins……. really???? Raise your hand if you’ve ever felt personally victimized by Pete Carroll. Pete, if you’re reading this, I feel like you should hand-deliver me a Benadryl replenishment.


But leave it on the doorstep because I am taking the term “mouth-breather” to new heights right now and I can’t face the real world.




  • 1 head of cauliflower, cut in florets
  • 3/4 cup of all-purpose flour
  • 1 tsp. of curry powder
  • 3 tbsp. of cumin
  • 2 tbsp. of garlic powder
  • 2 tbsp. of smoked paprika
  • 3 tsp. of ground ginger
  • 2 tsp. of coriander
  • 1/2 cup of plain almond milk
  • Trader Joe’s red curry sauce
  • S+P, to taste

How to:

  • Preheat oven to 450
  • In a bowl, combine flour + seasonings + S+P
  • Whisk in almond milk + 1/2 cup of water, batter should be thick but pourable – almost like a cakey pan batter
  • Dunk florets into batter, letting excess drop off, + place on a lined baking sheet
  • Bake 25 minutes
  • Toss cooked florets into a bowl of the curry sauce, arrange back on the baking sheet
  • Bake for another 25 minutes
  • Serve hot


Tried out this recipe!



Vegan Alfredo Pasta


Tomorrow I will go where I never in a million years thought I would go.


A Garth Brooks concert.


It’s Garr’s birthday weekend. This is how we celebrate in this household.


I don’t know much about Garth, but do hear he puts on an entertaining show. I’m really just into it for Tricia Yearwood. I love that gal. Not her singing, though, she is talented in that department. I’m into her Food Network show. We have entirely opposite eating habits (she’s a lil more fried chicken, I’m a lil more fried chickpea), but I just love her style. I think we’d be pals. Like, I’d like to get together for cocktails with Trish (“may I call you Trish?”) and just hang. Maybe we could cook something together. Something with loads of vegan butter or something.


Once I load her with carbs, I will audition for her and solidify my future in fame.



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


  • Trader Joe’s butternut squash pumpkin-shaped pasta shells, cooked to al dente
  • 4 tbsp. of olive oil
  • 4 tbsp. of garlic, minced
  • 4 tbsp. of all-purpose flour
  • 2 cups of plain almond milk
  • 6 tbsp. of nutritional yeast
  • 1 tsp. of garlic powder
  • 1 tsp. of crushed red pepper
  • 1/2 cup of frozen peas
  • 1/4 cup of sage, chopped
  • S+P, to taste

How to:

  • Heat 3 tbsp. of olive oil in a large skillet over medium heat
  • Add garlic, cook for a minute, stirring
  • Add flour, stir to combine
  • Add almond milk 1/4 cup at a time, stirring constantly, cook for 2 minutes
  • Add sauce to a food processor + nutritional yeast + garlic powder + plenty of S+P, process until smooth
  • Add sauce back to skillet + bring to a bubble, reduce heat + stir until thickened
  • Meanwhile in another skillet, heat remaining olive oil over medium heat
  • Add sage + cook for 4-5 minutes, drain on paper towel
  • Add pasta + red pepper + peas + sage + some S+P, stir to coat
  • Serve hot
  • Spread lil alfredo punkins all across table + create autumn mosaic, then destroy with mouth


Alfredo from here:


Black Bean + Soyrizo Meatball Tacos


3 years of marriage. Be honest, where has the time gone?!?!?!!


Just yesterday, wasn’t I watching episodes of Arthur and purchasing my underwear based on the cartoon characters featured?!


Don’t answer that.


In my 3 years of being wifed up, I have gained invaluable life lessons. Like, always stock extra toilet paper in the house. Cuddling on the couch while he scrolls memes and I look at food pix can actually be intimate. He would just as easily live out of the clothes hamper, but does appreciate when I fold his underpants for him – it’s the little things. Preparing his lunch for the next day is therapeutic and reminds me I eat too many carbs. Compromise is essential – I get 1 hour of Food Network and he gets 1 hour of the Military channel, and we pretend to show interest in the other’s TV time.


We’d totally win an episode of The Newlywed Game.



Time: 1 hour (prep + cooking) | Serves: 20-24 meatballs / 10-12 tacos


  • 1 can of black beans, rinsed + drained
  • 1 package of soyrizo, browned
  • 1/2 an onion, diced
  • 1/2 cup of breadcrumbs
  • 1/4 cup of cilantro, chopped + more for serving
  • 1 tbsp. of chili powder
  • 1 tsp. of cumin
  • 1 tsp. of smoked paprika
  • 2 tbsp. of olive oil
  • 1 tbsp. of vegan butter
  • Corn tortillas, for serving
  • Red cabbage, for serving
  • Pico, for serving
  • Avocado, for serving
  • Sriracha, for serving
  • S+P, to taste


How to:

  • In a bowl, mash black beans
  • Mix onion + breadcrumbs + cilantro + chili powder + cumin + smoked paprika + S+P, combine well
  • Stir in browned soyrizo + combine well
  • Heat butter + 1 tbsp. of olive oil in a skillet over medium heat
  • Form mixture into balls + place in hot skillet, cook each ball for 3-4 minutes, tossing to brown on each side. If needed, add remaining oil to your skillet
  • To serve, place 2 meatballs on a corn tortilla + top with cabbage + pico + avocado + sriracha + more cilantro
  • Go ahead and put Meatball Tacos Anonymous on speed dial now, cause you bout to be addicted