Spicy Thai Basil Tofu + Veggies

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After 6 long weeks, my boo is HOME.

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We’ve done way longer obvio, but this time particularly sucked because we couldn’t speak. As soon as he came through the front door, I presented him with a list of 83 things I’d written down to tell him so as not to forget including inconsequential things like, “I put this new lamp together all by myself.”

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I got a couple of letters which was nice. I liked to pretend it was the 1940’s and I was just a sweet, naive debutante awaiting word from her handsome beau that all was well. Except in these letters he’s more interested in telling me about his meals (fajita chicken with rice and beans was a really good day) than professing his love.

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The best is just like getting back into a routine with each other. As much as I missed him, I got used to my evenings on the couch with Topanga, bingeing whatever our hearts desire. Only having to do laundry once a week. Having the tidiest home, with everything in its proper place. Really enjoying the numbers in the bank account because the online shopping queen was without his devices.  He, on the other hand, got used to sleeping in the wilderness surrounded by a bunch of dudes who hadn’t showered. Different strokes. It just takes like 48 hours to adjust when he returns. Like, I can’t lose my mind when he leaves his clothes on the floor and he can’t get mad at me because we, as a household, have adopted a new way of folding said clothes!

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Honestly, I’m just so happy he’s home. The house is finally starting to smell like itself – the perfect mix of Bath & Body Works candles and farts.

 

 

Time: 40 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of extra firm tofu, excess water drained (I like to wrap it in a towel + then press a heavy pan on top)
  • 1/2 a head of green cabbage, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup of carrots, sliced thin
  • 1 tbsp. of red chili paste
  • 1 tbsp. of brown sugar
  • 1 tbsp. of soy sauce
  • 2 tbsp. of lime juice
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of fresh ginger, minced
  • 1 tbsp. of sesame oil
  • 1 tbsp. of olive oil
  • 1 cup of fresh basil, chopped
  • S+P, to taste
  • 1 tsp. of crushed red pepper
  • Brown rice for serving

How to:

  • In a lil bowl, combine chili paste + brown sugar + soy sauce + lime juice, set aside
  • Heat oils in a wok over medium heat
  • Add tofu + a lil S+P, cook until crisp to your desire about 6-7 minutes
  • Remove from pan
  • Add garlic + ginger, cook one minute
  • Add cabbage + peppers + carrots, cook 5-6 minutes
  • Add tofu + sauce in, cook for 2-3 minutes until combined + luscious looking
  • Turn off heat, stir in basil
  • Serve hot with brown rice
  • Wrap mouth around one end of the plate + tip your head back + mouth up, allowing all contents to gracefully slide into your pie hole

 

Adapted from here!

5-Spice Fried Cauli Rice

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I’m into dreaming medium.

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Dreaming big is for hopeless romantics and lunatics. Dreaming medium is my comfort zone.

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A medium dream of mine has come true: I now work in a cafe.

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On Sundays at church as a volunteer, but it COUNTS! I am finally working around food!! Store-bought donuts and muffins are my specialty. “Might I recommend the blueberry cake?” The best is that Garr and I get to do it together. We’ve decided he’ll sling the lattes and I’ll interact with the customers and fetch their treats. The seasoned folks training us asking 18 times, “Do you like this job? I really hope you do…!” I honestly don’t think they believed me when I exclaimed, “YOU HAVE NO IDEA, I LOVE THIS, THIS IS ACTUALLY ONE OF MY DREAMS.” I was met with several, “Mmm.. Ok.. sure…..” responses.

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Eventually, I will convince them to allow me to use the church body as my personal taste testers.

 

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

Ingredients:

  • 1 head of cauliflower, riced (I left a few lil cauli chunks in there for a bit of texture)
  • 1 cup of carrots, shredded
  • 1 can of baby corn, drained
  • 1 can of water chestnuts, drained
  • 1 cup of frozen peas, thawed
  • 4 green onion, sliced thin
  • 1/4 cup of soy sauce
  • 1 tbsp. of rice vinegar
  • 1 tbsp. of sriracha
  • 1 tsp. of Chinese 5-spice seasoning
  • 1 tbsp. of garlic
  • 2 tbsp. of sesame oil

How to:

  • In a wok, heat 1 tbsp. of sesame oil over medium heat
  • Add green onion + carrots + corn + water chestnuts, cook 4-5 minutes
  • Add garlic, cook another minute, remove from pan
  • Heat remaining oil, add cauliflower, cook 6-7 minutes
  • Add 5-spice, cook another minute
  • Meanwhile, mix soy sauce + rice vinegar + Sriracha in a lil bowl
  • Add sauce to cauli rice, mix well
  • Add veggies + peas, cook another 2-3 minutes until the peas are warmed through
  • Serve hot with more green onion + soy sauce + sriracha, if your heart desires
  • Pick out all baby corns + give sweetie wet willies with them, then trash them, no one wants an ear wax baby corn

Vegan Pho

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I bet y’all can’t top my Memorial Day.

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Yeah, yeah, you floated on a boat, got a tan, grilled some meats, OrIgInAl.

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I, on the other hand, spent a verrryyyyyy productive few days scrapbooking and gardening.

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Well, Garrett keeps telling me it’s not scrapbooking when you’re just putting photos into an album, but I say phooey! Potato, potato (this saying does not have the seem effect on the internet tbh). Every page has a specific theme and that takes time! Granted, so far the only theme is “Garrett & Rachel,” but I’m really liking the vision.

Gardening was fun. We spent $80 on flowers & as I was pushing the cart to the car, half of them fell out & were smushed – fun! I got them in the ground & Garrett only had to come behind me & fix like 80% of them.

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No but seriously we really went all out each night of the long weekend by being asleep by 8:30 pm.

 

Ingredients:

  • 2 cinnamon sticks
  • 3 whole cloves
  • 1 tsp. of ground anise
  • 1 large white onion, chopped
  • 1/4 cup of fresh ginger, chopped
  • 1 tbsp. of garlic, minced
  • 4 cups of vegetable broth
  • 4 cups of water
  • 3 tbsp. of soy sauce, + more for serving
  • 1 package of rice noodles
  • 6 oz. of crimini mushrooms, sliced
  • 1 jalapeno, sliced thin
  • 1/2 cup of green onion, sliced thin
  • 1/4 cup of fresh basil leaves
  • 1 lime
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat a large pot over medium heat
  • Add cinnamon + cloves + anise, stir until fragrant about 3 minutes
  • Add onion + ginger + garlic + broth + water + soy sauce, bring to a boil
  • Reduce heat + simmer for 30 minutes
  • Meanwhile, heat oil in skillet over medium heat
  • Add mushrooms + S+P, cook for 5-6 minutes or until softened + browned
  • Meanwhile, prepare your rice noodles according to package directions (whatever I had didn’t require any cooking – yeehaw!)
  • Once broth has simmered, strain into another pot, leaving a smooth, chunk free broth
  • Pour some in a bowl + add some noodles + mushrooms + jalapeno (if you like heat, but if you don’t, I’m sorry for you) + green onion + lime juice + basil
  • Repeat with remaining ingredients
  • Feel the broth course through your veins + become instantly nourished + energized + ready to run a marathon up a mountain in the rain

 

Adapted from here!

http://cookieandkate.com/2017/vegetarian-pho-recipe/