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!

Red Bean Curry

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La La Land is haunting me.

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In the most glorious, magical way, it’s literally haunting me.

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All I can think about is that daggum opening scene where they are all dancing on the cars during rush hour traffic. Why didn’t someone call me??? I was basically only born to do THAT scene!!!

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The chemistry between Ryan and Emma is truly out of this world. I’d probably watch a live stream of them buttering bread because no doubt it would be electrifying. They are simply the cutest. And they’re little singing voices – to die for!! As a musical protege, I had very high hopes for this movie. All it took was Ryan singing City of Stars to me & I was hooked. Garrett had to cover my mouth so I would stop humming along in the theatre.

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I also had to sit in my seat for an extra 5 minutes to get my sobs under control & I might have started a clap at the end.

 

Time: 45 minutes (prep + cooking) | Serves: 4-6

Ingredients:

  • 3 cups of cooked kidney beans or 2.5-3 cans of red kidney beans
  • 1 onion, chopped
  • 3 tbsp. of garlic, minced
  • 1 tsp. of ground ginger
  • 1 vine ripe tomato, diced
  • 1 tsp. of cumin
  • 1 tsp. of coriander
  • 1 tsp. of cayenne
  • 1/2 tsp. of turmeric
  • 1/2 tsp. of curry powder
  • 1 can of tomato sauce
  • 2 tbsp. of olive oil
  • S+P, to taste
  • 2 tbsp. of cilantro
  • Brown rice, for serving

How to:

  • Heat olive oil in a large stock pot over medium heat
  • Add onion + cook for 3-4 minutes
  • Add garlic + ginger, cook another minute
  • Add cumin + coriander + cayenne + turmeric + curry powder + tomato sauce + S+P, cook another 5 minutes
  • Add canned beans with juices (+ one cup water) or cooked beans with a cup of the cooking water + tomato
  • Bring to a boil, reduce heat + cook 10 minutes
  • Remove from heat + stir in cilantro
  • Serve curry over brown rice + extra cilantro
  • Curl up on couch in your scrubbiest PJs + eat the entire vat of curry while binge watching musical clips on YouTube

Adapted from here!

red kidney bean curry

 

Thai Peanut Curry Vegetables

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I am a creature of habit. I wake up at 5:30 a.m. on weekdays & 7 a.m. on the weekends. I eat a bagel thin with whipped cream cheese & a glass of orange juice. I drink 2 cups of black coffee. I watch the news. I work on the blog.

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This is my routine. This is my happy time. I don’t want anything coming in between me & my happy time.

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Unfortunately, someone in my household discovered smoothies this week. Guess what liquid he uses in his new treats? MY ORANGE JUICE.

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Went to pour today’s glass – only a swig left…

*breathe, relax, banish him to the grocery store, he’s the love of your life, breathe*

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This thrown-together-with-pantry-ingredients-curry was mighty popular with my smoothie king.

 

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

Ingredients:

  • 2 cups of basmati rice
  • 1 can of light coconut milk
  • 3 tbsp. of peanut butter
  • 1 cup of thai red curry sauce
  • 1 tbsp. of rice wine vinegar
  • 2 tbsp. of honey
  • 4 tbsp. of garlic, minced
  • 2 tsp. of crushed red pepper
  • 1 tsp. of cumin
  • 1 tbsp. of olive oil
  • 1 onion, diced
  • 1 1/2 cup of snap peas
  • 1 can of chickpeas, drained + rinsed
  • S+P, to taste

How to:

  • Cook rice according to package directions, set aside
  • In a saucepan, bring coconut milk to a simmer
  • Add peanut butter + curry sauce, bring back to simmer
  • Add vinegar + honey + garlic + 1 tsp. of crushed red peper + cumin + S+P, let thicken about 6-8 minutes
  • Meanwhile, heat olive oil in a skillet over medium heat
  • Add onion + cook until soft, about 3-4 minutes
  • Add snap peas, cook for another 2-3 minutes
  • Add chickpeas + S+P + 1 tsp. of crushed red pepper
  • To serve, plate rice + veggies + curry, in that order
  • Pour leftover curry sauce directly into your pie hole