Cold Summer Veggie Soba Noodles

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Y’all, the Lord is doing WORK up in here!

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Not that He’s not always busy concocting up some miracles & what not, but I’ve just been really feeling it lately.

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It’s been a tough like….year and a half lawlz. My struggles are no greater than anyone else’s. Just normal life stuff. But occasionally I feel like a tyrannosaurus rex has sucker punched me in the jugular and I just need a few minutes to wallow.

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Then, God, man. He just comes on in there and shakes me up a lil, tells me to get a grip & keep going. Like, He has surrounded me with the most abundant blessings. I have food, water, a roof over my head, clothes on my back, a hella sexy hunk that gets me, and fab friends and fam. Tbh, that’s way more than I deserve, so why I BE COMPLAININ’ ALL THE TIME?! Through lots of prayer and reflection, I just feel like the Lord is planting a lil more peace up in me to just accept the plans He has and keep on keepin’ on. Hallelujah for our dope church that has helped us grow in our faith & just become all around nicer, less judgmental folks, too lol. I don’t talk about the big man in the sky too often, but it hit me a few months ago when a pal asked me if I prayed that I am obvio not doing enough if it’s not clear in how I live that I love Jesus with my whole entire ridiculously lame being. Prob because I spew negativity and self-hatred so much, but it’s called BRANDING, PEOPLE. So, just a reminder that there is a beautiful, kind, compassionate, forgiving, gracious, merciful, love bug of a God who thinks the world of you and wants nothing but good for you.

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Unless you’re still team Jed after that Bachelorette finale, then you need to get right with the Lord.

JK, but seriously, we need to talk.

 

 

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

Ingredients:

  • 1 package of soba noodles
  • 1/2 of an english cucumber, sliced in matchsticks
  • 6 radishes, sliced in matchsticks
  • 1 red pepper, sliced thin
  • 1 cup of carrots, sliced in matchsticks
  • 1/3 cup of rice vinegar
  • 1/3 cup of olive oil
  • 1 tbsp. of Sriracha
  • 1 tbsp. of toasted sesame oil
  • Green onion, for serving
  • Cilantro, for serving
  • Sesame seeds, for serving
  • S+P, to taste

How to:

  • In a bowl, combine rice vinegar + olive oil + Sriracha + sesame oil
  • Add all veggies to a bowl + pour sauce on top, stir to combine
  • Cook soba to package directions + rinse under cold water
  • Add to bowl with veggies + season with some S+P, toss to coat
  • Serve chilled with green onion + cilantro + sesame seeds
  • Twirl a big ole spoonful of this ish onto your fork + prancercise around your kitchen

 

Updated from here!

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