Roasted Cauliflower + Chickpea Curry

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Adding “beach people” to the list of things we’re not.

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We went for a day trip and spent a total of 1.75 hours on the beach.

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Unless you’re under the age of 6 or a professional water sport player, there are just really no beach activities.

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I knew the day was doomed when I left my book at home. Literally the ONLY thing a person who does not swim in shark-infested waters can do at the beach is read. In my desperation, I read a war book of Garr’s. The perfect summer, beach read! Beaches are also filled with humans. Just everywhere. Everyone is playing their own music (an overwhelming amount of top 40 country) and little ones are kicking sand in our faces. It didn’t help Garr and I had to share a beach towel. I’m sorry, we lived in WA for the last 4 years, our beach towel needs were limited! Because cuddling was inevitable, Garr woke up with some interesting tan lines.

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Post-beach, we spent another 1.75 hours actually doing something productive with our lives which is sampling various vegan eats in a taco joint.

 

 

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

Ingredients:

  • 1 head of cauliflower, cut into florets
  • 1 can of chickpeas, drained + rinsed
  • 1 white onion, diced
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of fresh ginger, minced
  • 1 can of diced tomatoes
  • 2 cups of lite coconut milk
  • 2 tbsp. of Thai red curry paste
  • 1 tsp. of hot madras curry powder
  • 1 tsp. of ground turmeric
  • Juice of 1/2 a lime
  • 2 tbsp. of cilantro + more for serving
  • 3 tbsp. of olive oil
  • S+P, to taste
  • Naan bread, for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange cauliflower + chickpeas on individual, lined baking sheets
  • Drizzle each with a tbsp. of olive oil + some S+P
  • Roast each pan for 20-25 minutes, stirring once, until browned/crisp to your desire
  • Meanwhile, heat remaining olive oil in a stock pot over medium heat
  • Add onion, cook for 4-5 minutes
  • Add garlic + ginger, cook another 2 minutes
  • Add curry powder + turmeric + S+P, cook another minute
  • Add tomatoes + coconut milk, bring to boil
  • Reduce heat, add curry paste, cook 2-3 minutes
  • Add roasted cauliflower + chickpeas, cover + simmer 15 minutes
  • Turn off heat, add lime juice + cilantro
  • Serve warm with naan bread + more cilantro
  • Using bread as baseball mitt, pile up as much curry as you can + sling at your sweetie

 

Adapted from here!

Apricot + Caper Jam Grilled Cheese

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A thing we should have done 4 years ago:

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Invest in a king bed.

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Truly, how has our marriage survived up until this point?

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It’s not that we don’t love cuddling. We’re a big cuddling couple. We cuddle watching tv, cuddle while we read, cuddle while we scroll through our phones looking at memes and food pix. But when it’s time for night night, it’s time for night night. We go our separate ways. It’s an absolute no limb touching zone. If a toe crosses the border and caresses a calf, it’s like Mortal Kombat 7. Hence the need for a ginormous king bed. It’s basically like  having three lil twin beds all connected. One for Garr, one for me & Topanga has one all to herself!

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Now if only the bed frame would arrive & we could lift our mattress off the floor and stop living like frat boys.

 

 

Time: 1 hour (prep + cooking) | Serves: 6 grilled cheeses

Ingredients:

  • 1 loaf of crusty bread, sliced
  • 3 cups of arugula, packed
  • 6 slices of vegan pepper jack cheese
  • 1/2 cup of vegan cream cheese
  • 1/2 cup of vegan butter
  • 20 dried apricots
  • 1 tbsp of capers
  • 1 tbsp. of dijon mustard
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • In a sauce pan, add apricots + just enough water to cover
  • Bring to a boil, turn off + remove from heat
  • Mix in capers + dijon mustard + oil + some S+P
  • Add to a food processor + pulse until chunky but spreadable
  • Refrigerate until you’re ready to cook
  • Spread one side of a piece of bread with butter + the other with cream cheese, repeat with all breads
  • On the cream cheese side, spread some jam + top with cheese + arugula + another piece of bread, cream cheese side down, repeat with all sandwiches
  • Add a lil butter to a skillet over medium heat
  • Cook sammies for 2-3 minutes on each side
  • Serve hot
  • Dip sammie into vat of jam, use sammie to trace jam heart on face + get self portraits made

Vegan Banana + Chocolate Chip Bread

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My husband has been really into spoiling me lately.

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Should I be worried?

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Every turn I take, there are treats awaiting me!

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Like, this weekend, we spent three hours at Trader Joe’s and Whole Foods and followed it up with a stroll through Walmart (I needed clothes hangers). Bub spots the ladies pajamas and is all, “Ohhhh you need new sleepies!!” I’m all, umm you bet I do! He picked me out a gorgeous $4 mumu with moose on them. Then, he snuck Reese’s trees and a Seahawks scarf into the buggy (his podunk word, not mine). Tonight, the man comes home with not one, but TWO creme bluree scented candles that he found on clearance. I’m sorry, but what did I do to deserve this royal treatment???

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I suppose folding his underwear and meal prepping his slimy chicken weekly does deserve some perks.

 

Time: 2 hours (prep + cooking) | Serves: 4-6

Ingredients:

  • 4 very ripe bananas
  • 2 tbsp. of ground flaxseed
  • 2/3 cup of cashew milk
  • 1/3 cup of vegan butter, melted
  • 2 tbsp. of maple syrup
  • 3 tsp. of vanilla extract
  • 1/3 cup of coconut sugar
  • 1/2 cup of rolled oats
  • 1 tsp. of baking soda
  • 1/2 tsp. of baking powder
  • Pinch of salt
  • 1 1/2 cup of all-purpose flour
  • 1/4 cup of chopped walnuts
  • 1/2 cup of vegan chocolate chips

How to:

  • Preheat oven to 350
  • Spray a loaf pan with cooking spray
  • In a large bowl, mash the bananas until smooth
  • Stir the flax + milk + butter + maple syrup + vanilla into the banana
  • Stir the sugar + oats + baking soda + baking powder + salt + flour into the wet ingredients
  • Stir in the chocolate chips
  • Pour into loaf pan + top with walnuts
  • Bake for 45 minutes or until a toothpick comes out of the center clean
  • Let cool for 30 minutes before removing from the pan + letting cool another 15 minutes
  • Serve warm with extra vegan butter
  • Turn off all light + shut blinds + stand at kitchen counter + eat every crumb of this alone like the vampire carb monster you are

 

 

Modified from here!

http://ohsheglows.com/2016/10/07/vegan-banana-bread/