Braised Spinach + Chickpea Stuffed Sweet Potatoes

fullsizeoutput_e03

Like, can we just not with the hurricanes?

fullsizeoutput_df3

I mean, who has the time?

fullsizeoutput_df8

Dorian is a lil brat.

fullsizeoutput_dfe

He’s just chilling over the Bahamas, wreaking havoc, leaving the rest of us to wonder where he’s headed next on his quest for destruction. I legit didn’t even know NC was in this bro’s path. I was at tea with pals this weekend and one mentioned prepping for the storm and I was like aca-scuse me? My anxious behind obvio ran straight to the grocery store to stock up on non-perishable foods. Do you know how hard it is to make healthy vegan meals with only canned or boxed goods?! It ain’t great! And of course the grocery was out of bottled water already. These peeps go berserk, man. Like, apparently schools are already closed for Thursday. Ya girl is just over here praying to the good Lord above I don’t lose power & have to sleep in a boiling hot home for nights on end again. (First world problems, I know, OK?!)

fullsizeoutput_e00

Though I did stock up on some new Bath & Body Works candles because like hurricane prep, duh.

 

 

Time: 1 hour (prep + cooking) | Serves: 2 stuffed sweet potatoes

Ingredients:

  • 2 sweet potatoes
  • 1 lb. of spinach
  • 1 can of chickpeas, rinsed + drained
  • 1 yellow onion, diced
  • 1/2 cup of sun-dried tomatoes, diced
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of fresh ginger, minced
  • Juice + zest of a lemon
  • 1 14 oz. can of coconut milk
  • 1 tbsp. of olive oil
  • 1 tbsp. of crushed red pepper
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 400 degrees
  • Pierce potatoes all over with a fork + roast for an hour
  • Arrange chickpeas on a lined baking sheet + bake for 20-25 minutes
  • Meanwhile, heat olive oil in a large rimmed skillet or dutch oven over medium heat
  • Add onion + some S+P, cook 3-4 minutes
  • Add garlic + ginger, cook another minute
  • Add sun-dried tomatoes + lemon zest + crushed red pepper, cook another 3 minutes
  • Add spinach, one handful at a time, letting each handful wilt slightly
  • Add chickpeas
  • Add coconut milk + lemon juice + S+P, bring to a boil, turn down heat + simmer for 10 minutes
  • Slice open cooled sweet potatoes + top with spinach + chickpea mix, top with cilantro + serve hot
  • Using your fork as a lil shovel, just dig up a scoop of that goodness + slingshot it at your sweetie’s face + give him or her a creepy, soft smile from across the room

 

 

Adapted from here!

 

Miso Buddha Bowls

fullsizeoutput_cdb

Isn’t marriage all about sharing or something?

fullsizeoutput_cb9

Like, isn’t that in one of the rule books?

fullsizeoutput_cbf

While it took me a while to come to terms with sharing all of my things with another human (only child probs), I’ve finally come around.

fullsizeoutput_cc3

I thought it especially applied to simple things like the household groceries. I mean, we buy these with our joint funds. What’s mine is yours type thing, right? APPARENTLY NOT, PEOPLE. Ya girl was aboard the struggle bus tonight figuring out what to whip up for dinner seeing as all the blog meals I made this weekend vanished before my very eyes in mere hours. My options were really limited. I trolled through the freezer looking for some frozen veggies to bring to life. I saw a lil bag of frozen sweet taters & thought AHA I will mix this with some black beans, cauliflower gnocchi, carrots and an avocado. Because isn’t that immediately what you would think, too??? Anyways, it turned out p good, I was proud. I’m nomming away when Garr, digging through the freezer goes, “Where are my sweet potatoes?” ………

fullsizeoutput_cd3

And now I’m gorging on the communal peanut butter that he also eats every night and we’re down to like two bites left & we have three more days until grocery day. Selfless love.

 

 

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

Ingredients:

  • 2 medium sweet potatoes, peeled + chopped into cubes
  • 1 can of chickpeas, rinsed + drained
  • 1 cup of quinoa, cooked
  • 1 package of tempeh, cubed
  • 1/2 cup of raw cashews
  • 2 cups of spinach
  • 1 package of cremini mushrooms
  • 4 tbsp. of miso
  • 4 tbsp. of low sodium soy sauce
  • 1 tbsp. of rice wine vinegar
  • 3 tbsp. of agave
  • 1/2 cup of tahini
  • Juice of 1 lemon
  • 1 tbsp. of garlic, minced
  • 5 tbsp. of olive oil
  • 1 tsp. of madras curry powder
  • 1 tbsp. of turmeric
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Arrange sweet potatoes on a lined baking sheet + chickpeas on a second lined baking sheet
  • Drizzle 1 tbsp. of olive oil on each + sprinkle with some S+P. Add the curry to the chickpeas
  • Bake both for 25 minutes, with taters on the bottom, tossing each once in the middle of cooking
  • Meanwhile, once your quinoa is cooked, add S+P + 1 tbsp. of turmeric, fluff + set to the side
  • In a bowl, combine 1 tbsp. of miso + 1 tbsp. of soy sauce + 1 tbsp. of agave + 1 tbsp. of olive oil + S+P, add in cubed tempeh + coat
  • Cook in a skillet over medium heat until browned to your desire, about 7-8 minutes
  • Meanwhile, combine remaining miso + 2 tbsp. of soy sauce + rice wine vinegar + remaining agave + a lil water to thin
  • Add sweet potatoes to this bowl, + coat
  • Meanwhile, combine tahini + lemon juice + garlic + 1 tbsp. of olive oil + S+P, mix well adding a lil water to thin as necessary, refrigerate until ready to serve
  • Next, heat remaining olive oil in a skillet over medium heat
  • Add mushrooms + S+P, cook 4-5 minutes
  • Add spinach + S+P, cook another 2-3 minutes or until wilted
  • Finally, add cashews to a small skillet + toast on medium, stirring constantly
  • Add remaining soy sauce + cook another 2-3 minutes until absorbed
  • Once cool, chop
  • To serve, combine quinoa + sweet potatoes + chickpeas + tempeh + spinach mix + cashews, drizzle with tahini dressing
  • Mix all that goodness up + go to nom nom town, population you, cool guy

 

Chickpea + Fruit Salad

fullsizeoutput_c6e

Welp, I’ve fallen in love with Colorado.

fullsizeoutput_c61

As if I needed another place to become obsessed with.

fullsizeoutput_c67

Who woulda thunk I’d jive so hard with the midwest? Until now, I always pictured tumbleweeds just flowing through the streets and kids in overalls.

fullsizeoutput_c68

But Colorado is kewl, man! So many beautiful mountains and plenty of nature things and good places to grub and excellent people watching. The homeless population rivals Seattle, making me feel ever so at home. I just loved everything about it. The main purpose of the trip was to see our favie band at Red Rocks. I thought I would be underwhelmed by the venue because it’s like “the” place to see a show, but nopity nope nope. It was amazing. You’re just watching a radical show surrounded by these giant…red…rocks… It sounds lamer than it is, I promise. We did a couple of hikes too and they about killed me. Apparently elevation sickness is a thing and there is less oxygen in CO. That would explain my incessant wheezing. The other purpose of our trip was to scope out neighborhoods your girl and her man are MOVING there next summer WOOOO. We are so stoked. We had a list of neighborhoods to explore. Ask me how many we got to, just ASK! You’d be right, we saw not a one and instead just ate our way through the state.

fullsizeoutput_c6a

There are so many vegan restaurants I am absolutely going to go bankrupt in this state.

 

 

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1/2 a red onion, diced
  • 1 jalapeno, diced
  • 1/2 an english cucumber, sliced thin + quartered
  • 1 orange, segmented
  • 1 cup of strawberries, quartered
  • Juice of 1 lime
  • 2 tbsp. of cilantro, diced
  • 1 tbsp. of agave
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Arrange chickpeas on a lined baking sheet + sprinkle with S+P
  • Roast for 25-30 minutes, tossing once
  • Meanwhile, combine onion + jalapeno + cucumber + orange + strawberries + lime juice + agave + cilantro in a bowl
  • Add chickpeas + S+P, toss well
  • Serve chilled
  • Sit on couch with bowl of chickpea + fruit salad between your legs + eat all of the contents of said bowl while bingeing Handmaid’s Tale so you can talk to me about all of your feelings