Curry Chickpea Salad Sandwiches

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Skill #632 I have lost in quarantine.

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The ability to do my makeup.

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Not that I ever really knew how to do it. I just kind of slapped it on and hoped for the best.

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But now I REALLY don’t know how to do it. We took maternity photos this weekend. It was really one of the first, true excuses I’ve had to get out of pajamas and put my face on. I gave myself three hours to get ready in case of emergencies. Of which there was really only one and it was that I look a like a clown with a bunch of makeup on. Seriously, I startled myself when I looked in the mirror. Garrett was reassuring, but I just think I’m meant to be the fresh faced, unwashed slob I’ve really become in quarantine.

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I’m happy I’ve finally tapped into my true potential.

 

 

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 2 cans of chickpeas, rinsed + drained
  • 2 carrots, shredded
  • 1 red bell pepper, diced
  • 1/2 cup of raisins
  • 1/2 cup of cashews, chopped
  • 1/4 cup of cilantro, chopped
  • 1/2 cup of hummus
  • Juice of 1 lemon
  • 1 tbsp. of curry powder
  • S+P, to taste
  • Croissants (or mini croissants as seen here!) for serving

How to:

  • In a bowl, add chickpeas + mash until about 1/2 are mashed
  • Add carrots + red pepper + raisins + cashews
  • Meanwhile, combine hummus + lemon juice + curry powder + S+P in a lil bowl
  • Pour dressing over chickpea mix
  • Serve as a sandwich on croissants
  • Serve a few on doily-lined tray + eat these daintily like the pretty princess you are

 

Adapted from here!

Mango + Tempeh Curry

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On my ever-expanding journey to become a better person, I’ve decided to stop complaining.

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For a week. I’m only going to stop complaining for a week.

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Baby steps, people.

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I was listening to K-Love on the way to yoga the other morning and was inspired by one of the sweet preachers who basically told me to get my act together and stop complaining all the time because I have everything I could ever need. Like, OK when you put it that way. At first I was like man this is going to be a piece of cake. I’m not really a complainer. I mean, I’m pretty self-deprecating, but I don’t really complain. Or so I thought… Man, I started evaluating my thoughts a little more closely and I whine about EVERYTHING. The weather, money, not having enough hours in the day, my face, my hair, my love handles, etc. You name it, I can probably find something pretty negative to say about it. It’s a gift really. But I’ve actually done pretty well the last 48 hours! Perhaps I’ve turned over a positive leaf!

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Then I had to call my internet provider and complain about my bill so alas I’m starting my week of no complaints fresh tomorrow.

 

 

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

Ingredients:

  • 1 package of tempeh, cut into cubes
  • 1 tbsp. of coconut oil
  • 2 tbsp. of soy sauce
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of ginger, ground
  • 1 mango, diced
  • 1 1/2 cup of coconut milk
  • Juice of 1 lime
  • 1 tbsp. of curry powder
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 2 cups of brown rice, cooked
  • Cilantro, for serving

How to:

  • Heat coconut oil in a large skillet over medium heat
  • Add tempeh + soy sauce, cook for 5-6 minutes or until browned slightly
  • Add onion + some S+P, cook another 3-4 minutes
  • Add pepper + garlic + ginger, cook another 4-5 minutes
  • Meanwhile, combine coconut milk + lime juice + curry powder + red pepper + S+P
  • Stir in coconut milk mixture + mango, bring to a boil, reduce heat + simmer for 15 minutes
  • Serve hot over brown rice with some cilantro
  • Using a funnel to avoid spillage, pour mango + tempeh curry into mouth + guzzle it down like a champion

 

Adapted from here!

Thai Green Curry

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Mmmm ahhhhhh. I feel truly revitalized.

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Refreshed, restored, reinvigorated, revived, (there are a lot of R words that mean the same thing) ready to take on anything.

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All it took was a little SEAHAWKS FOOTBALL, BABAY!

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Like 7 months ago when we were still in WA and feeling super sorry for ourselves for having to leave the best place in the world, we bought Seahawks at Panthers tickets for way too much money. It just needed to happen. Too much Seahawks gear had been purchased to sit in these North Carolina closets and rot! Oh, it was just such a perfect day. Charlotte is a neat-o little city and we found good food and frolicked all over the place and only ended up in one college bar where we quickly discovered we officially do NOT look like college kids anymore. PLUS, the Seahawks actually won a football game… What did I do to deserve such sweet happiness?

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We also didn’t get kicked out of the stadium for harassing other patrons so winning.

 

 

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

Ingredients:

  • 1 onion, diced
  • 2 tbsp. of fresh ginger, minced
  • 1 tbsp. of garlic, minced
  • 1 cup of butternut squash, cubed
  • 1 cup of haricot verts, ends trimmed
  • 1 zucchini, quartered
  • 1 yellow squash, quartered
  • 1 cup of thai green curry sauce
  • 1 14 oz. can of coconut milk
  • 2 tsp. of soy sauce
  • 1/2 cup of fresh basil, chiffonaded
  • Juice of 1/2 a lime
  • Rice, for serving
  • 1 tbsp. of olive oil
  • 1 tbsp. of crushed red pepper
  • S+P, to taste

How to:

  • Heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add ginger + garlic, cook another minute
  • Add butternut squash + haricot verts + zucchini + squash + crushed red pepper + S+P,  cook for 6-7 minutes
  • Add green curry sauce, cook 2-3 minutes
  • Add coconut milk + 1/2 a cup of water, bring to a lil boil, turn down heat + let simmer for 10 minutes
  • Turn off heat, stir in basil + lime juice + soy sauce
  • Serve hot over warm rice
  • Set the table + sit down with a cloth napkin + slurp this bad boy down like the fancy feline you are

 

Adapted from here!