Avocado + Charred Corn White Pizza

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Want to know how to keep the romance alive in your marriage?

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I have some tried and true tips for you.

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When there is an overly commercialized holiday like Valentine’s Day, first things first. At the very last minute, get each other grocery store cards featuring lil animals. Accompany the card with some candy that the other person does not want and will inevitably take to work to share with colleagues.

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To fully celebrate the occasion, plan to do absolutely nothing. Less than nothing. Crawl into your hermit shells and hibernate, in fact. When you get hungry, make some homemade pizzas at like 3pm and eat them standing up at the kitchen counter. Then, go for a walk around town to work off the many carbs you just consumed. Come back home, put on your fugliest sweats and make the man watch Netflix original teen rom coms. Get in bed by 8pm – SHARP! Read a few chapters of your books. Lights out by 9pm.

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Keeping it spicy!

 

 

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

Ingredients:

  • 1 avocado, chopped
  • 1/2 cup of corn
  • 1/2 cup of cherry tomatoes, halved
  • Handful of spinach
  • 1/2 cup of fresh basil
  • 1 cup of cashews, soaked overnight
  • 1/4 cup of unsweetened, plain almond milk
  • 2 tbsp. of all-purpose flour
  • 1 1/2 tbsp. of nutritional yeast
  • Juice of 1/2 a lemon
  • 1 tsp. of garlic powder
  • 1 tsp. of onion powder
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Pizza crust of your liking (I used a cauli crust here!)

How to:

  • Pulse cashews in a food processor until nice + crumbly
  • Add milk + flour + nutritional yeast + lemon + garlic powder + onion powder + 1 tbsp. of olive oil + most of the basil, reserving a lil for topping, + S+P, process until smooth + creamy
  • Preheat oven to 425
  • In a cast-iron skillet, heat remaining olive oil over medium heat
  • Cook corn for a few minutes, charring + getting some color on those bad boys
  • Spread cashew cream on a crust + top with spinach + corn + tomatoes
  • Bake 13-15 minutes until your crust is done + your tomatoes + spinach or wilted
  • Remove + top with avocado + more basil, serve warm
  • Rub any leftover white sauce on your face + let it harden like a face mask, allowing the cashew nutrients to fully clog your pores

 

Sauce adapted from here!

Vegan Hot Dish

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Tater tots hold a special place in my heart.

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And my gut.

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I’ve mentioned it before, but I used to be what some call a picky eater.

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Hot dogs and chicken nuggets were my main food groups. Growing up we dined out a lot. Probably because I threw a fit every time they tried to serve me pork chops and apple sauce or some crap. I frequented the local Sonic Drive-In regularly with my pops. By regularly, I mean weekly, I’m pretty sure. After two bites of whatever heinous dinner they tried to shove down my throat, I would kick and scream and Greg would drive us to the local Sonic for limeades and wait for it…… cheese tots. Your girl used to drown her adolescent sorrows all up in some cheesy tots. I just have the fondest memories of my dad introducing me to Conway Twitty and listening to the top 40 radio countdown shows (I have a vivid memory of Vitamin C’s “Graduation” being number 1 for a considerable amount of time and IT WAS MY JAM) while sitting in our spot at Sonic.

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I don’t eat cheese now, but I can tell you with absolute certainty I will have cheese tots again one day.

 

 

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

Ingredients:

  • 1 onion, chopped
  • 1 tbsp. of garlic, minced
  • 1 jalapeno, diced
  • 2 red peppers, chopped
  • 1 green pepper, chopped
  • 1 can of black beans, rinsed + drained
  • 1 can of corn, drained
  • 1 can of fire roasted tomatoes
  • 1 package of cauliflower tater tots
  • 1 tbsp. of olive oil
  • 1 tbsp. of cumin
  • 1 tsp. of crushed red pepper
  • 1 tsp. of smoked paprika
  • 1 tsp. of chili powder
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 350
  • Heat oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add peppers + S+P, cook another 3-4 minutes
  • Add beans + corn + tomatoes + spices + S+P, bring to a simmer + cook 3-4 minutes
  • Turn off hot + top with tots
  • Bake 20 minutes
  • Broil for 2-3 minutes until tots get crispy
  • Serve warm with cilantro
  • Scoop a heaping helping of this into a bowl + go to daggum town on this grub

Vegan Crab Cakes with Succotash

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I have been run over by a truck.

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At least that’s what it feels like.

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All of our family was just in town. AND I MEAN ALL OF OUR FAMILY.

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Don’t get me wrong, I loved every second of it and wish I could live next door to all of these humans for the rest of my life, but I’m plumb exhausted from entertaining! Choosing dinner locales, coordinating schedules, shopping at the local boutiques and having people spoil me, it just takes a lot out of you! Really, we loved showing everyone around where we live and introducing them all to our pals, but I think I ate at “the” breakfast spot in town more times in the last week than in the entire 1.5 years we have lived here. Another high note – they were all here to celebrate Garr and his work accomplishments, so I liked hanging on his arm and testing various conversation topics and pleasantries I’ll one day use as First Lady.

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Visit capped off with my dad falling down our stairs & possibly breaking some toes & now he keeps threatening to sue us.

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 4 hearts of palm, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 jalapeno, diced
  • 1 cup of panko breadcrumbs
  • 1 tbsp. of garlic, minced
  • 1 pint of grape tomatoes, halved
  • 2 ears of fresh corn, shucked
  • 1 cup of frozen lima beans
  • 1/2 cup of roasted red peppers
  • 5 tbsp. of olive oil
  • 2 tsp. of smoked paprika
  • 2 tsp. of garlic powder
  • 2 tsp. of onion powder
  • 2 tsp. of lemon pepper
  • S+P, to taste

How to:

  • In a food processor, combine chickpeas + celery + jalapeno + 1/2 the breadcrumbs + 1/2 the smoked paprika + 1/2 the garlic powder + 1/2 onion powder + 1/2 lemon pepper + S+P, pulse until well combined
  • Add mix to a bowl + add chopped hearts of palm + some more S+P, combine well
  • Add remaining breadcrumbs to a lil bowl
  • Heat 2 tbsp. of olive oil a skillet over medium heat
  • Form chickpea mix into 8 or so patties, dredge in breadcrumbs + add to skillet about 3-4 at a time, cooking for 3-5 minutes per side
  • Once cooked, add 1 tbsp. of olive oil to the skillet over medium heat
  • Add tomatoes + corn + lima beans + remaining smoked paprika + garlic powder + onion powder + lemon pepper + S+P, cook 7-8 minutes
  • Meanwhile, add roasted red peppers + garlic + remaining olive oil + S+P to a food processor + process until smooth
  • Serve warm cakes on top of succotash with red pepper sauce drizzled on top
  • Make a lil cakey succotash sammie by spreading some sauce on a cake + topping with succotash + placing another cake on top – bite into that sucker like a ham + cheese on white bread!

 

Idea from here!