Tomato + Chickpea Risotto Stew

I love throwing things away.

I would say it’s in my top 5 skills, honestly.

Not, like, physically taking things to the trash. Gross. Just like making the ~decision~ that it’s time for something to go.

For instance, I’m in the process of getting rid of some TVs. Garr is not too happy about this because he has to lug them out, but it’s time. We don’t watch tv upstairs so why do we have two up there? The tv farewell led me to get rid of all of my remaining DVDs. This one I might actually regret one day, but we only have today & I’ve got limited space in this house, am I right?!?! The DVDs were next to some photo albums. I’m not a psychopath, I didn’t toss away our memories! But I did go through some memory boxes & get rid of some things that have lost their sentimental touch over the years. Sue me!!!

Call me, Hoarders, I’d be an asset!!!

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


  • 1 cup of Arborio rice
  • 1 can of chickpeas, rinsed + drained
  • 1 onion, diced
  • 2 sticks of celery, diced
  • 1 can of chopped tomatoes
  • 1 tbsp of tomato paste
  • 1 tbsp of garlic, minced
  • 2 tbsp of olive oil
  • 1 container of veg stock
  • Handful of spinach leaves
  • Basil, for serving
  • S+P, to taste

How to:

  • Heat olive oil in dutch oven or deep pot over medium heat
  • Add onion + celery + S+P, cook for 6-8 minutes
  • Add garlic, cook another minute
  • Add rice, stir to coat, toast for 1-2 minutes
  • Add all of the veg stick, cover, bring to a boil
  • Reduce heat to a simmer, stir occasionally for 10 minutes
  • Add tomatoes + tomato paste + chickpeas + S+P, cover + simmer for another 20 minutes or so, stirring occasionally to keep from sticking to the bottom of the pan
  • Once rice is fully cooked, turn off heat + stir in some spinach leaves
  • Serve hot with fresh basil
  • Let this just stick to your ribs right in time for bathing suit season

Vegan Naan Pizzas

I really thought I was one of the very few lucky ones.

But alas, I am just like mostly everyone else.

I have a toddler who is picky AF.

For a while there, she would really eat and/or try just about anything! For months, this child really only wanted meat. She couldn’t get enough. No discrimination. Now, meat is the enemy, which, like, I personally understand, but it’s annoying after I spend my time preparing it in fun and exciting ways for her!!! Even chicken strips & things when we go out aren’t good enough for her. What kid doesn’t like chicken strips?! Oh my favorite – she hates mac & cheese. Won’t touch it. Will only eat pasta in spaghetti form. I’m running out of ideas that aren’t Dino Nuggets (the only safe meat, right now). I say all this because naan bread is v safe right now. I had these out to assemble into pizzas and next thing I know, she has a piece of naan hanging out of her pie hole.

At least we can now confirm my love of carbs is genetic.

Time: 40 minutes (prep + cooking) | Serves: 6-7 pizzas


  • Mini naan bread
  • 1 red onion, sliced thin
  • 1 package of crimini mushrooms, chopped
  • 1 cup of butternut squash, cubed
  • 1 tbsp. of balsamic vinegar
  • 1/2 cup of pasta or pizza sauce
  • Vegan mozz, for baking
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange butternut squash on a lined baking sheet
  • Drizzle with 1 tbsp. of olive oil + some S+P
  • Roast for 20-25 minutes
  • Meanwhile, heat remaining oil in a skillet over medium heat
  • Add onion + S+P, cook 5-6 minutes
  • Add mushrooms + S+P, cook another 5-6 minutes
  • Add balsamic vinegar, cook another minute, remove from heat
  • To assemble, arrange naan on a baking sheet + top with sauce + veggies + cheese
  • Bake for 10 minutes
  • Serve hot
  • They’re practically appetizer sized to eat about 12 for dinner

Idea from here!

Pesto Stuffed Shells

Let’s talk about stomach viruses.

Not in gory detail, you weirdos.

Just in general terms I think all fellow humans can agree on.

They absolutely blow chunks. No pun intended. Somehow, someway, a plague fell upon our house recently. I feel both blessed and annoyed it chose me to kiss first. Once it hit, it hit hard and your girl was down for the count. Couldn’t move, couldn’t eat, but the best – I couldn’t keep my eyes open OR sleep. Have y’all experienced this before? It was righteous. All night I tossed and turned, unable to get comfortable. Then, G started tossing his cookies. We were both down! Who would care for our seemingly well child?! Luckily, I rallied just in time for her to start spewing. Oh, what great fun it is to crouch down on all fours scrubbing carpets when your body is weak from upchucking.

I say we have a handful more kids so we can all get sick together again sometime.

Time: 1 hour (prep + cooking) | Serves: 4-5


  • 1 package of jumbo pasta shells
  • Pesto recipe from here
  • Tofu ricotta from here
  • 1 jar of marinara
  • Basil, for serving

How to:

  • Preheat oven to 350
  • Cook pasta shells to just al dente, drain
  • Combine the tofu ricotta + the pesto in a bowl
  • Pour some marinara into the bottom of a baking dish
  • Once shells are cool, stuff them with the pesto ricotta
  • Cover with more marinara
  • Cover with foil, cake for 30 minutes
  • Remove foil, bake another 5 minutes
  • Top your plate with no fewer than 12 + have at it