Edamame Burger Lettuce Wraps

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I’m lucky to be surrounded by so many people who think my food crap is kewl.

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Everyone is so supportive of my lil blog and instagram and they are almost used to waiting to eat their meals until I take photos.

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Perhaps there is no bigger fan, though, than our friend Josh. This man has PLANS for my “brand.” I’m talking he wants to direct videos and introduce a musical element (you would have to hear his vision to fully grasp this) and ultimately just make me the next Food Network star with my own line of cookware at Target.

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All to say, he’s an angelic creature…. who just so happened to back into my car this afternoon. I mean, pretty much smashed my left rear door. I was honestly impressed his little Civic could do so much damage. I could tell he was crest fallen, so naturally I asked Garrett if I could pretend to be really mad, but apparently that would be insensitive? An hour goes by, Garrett and I have forgotten about it, Josh shows back up at the house with a device to remove car dents that he just purchased at Lowe’s. Angelic, I tell you! Truly, I could care about nothing less than a car dent. I think it adds to my street cred. The mom-mobile needed a little character besides the Seahawks stickers I’ve slapped all over it.

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But this is coming out of your commission, Josh.

 

 

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

Ingredients:

  • 1 1/2 cups of frozen edamame, shelled + thawed
  • 1 cup of brown rice, cooked
  • 1 heaping tbsp. of natural peanut butter
  • 1/2 cup of chopped green onion
  • 1 tbsp. of red thai curry paste
  • 2 tbsp. of soy sauce
  • 2 tbsp. of sesame oil
  • Handful of carrots, thinly sliced
  • 1/2 a red onion, thinly sliced
  • Juice of 1 lime
  • Bibb lettuce, for serving

How to:

  • In a food processor, combine edamame + rice + PB + green onion + red thai curry paste + 1 tbsp. of soy sauce + juice of 1/2 the lime until well combined
  • Shape into 4 patties + arrange on greased plate (so they don’t stick
  • Meanwhile, combine carrots + onion in a bowl with the remaining soy sauce + lime juice, set aside
  • Heat sesame oil in a skillet over medium heat
  • Add patties, cooking for 4-5 minutes on each side or until browned to your desire
  • Arrange in lettuce leaves + top with drained carrots + onion
  • Turn up these lil love boats + sail right into your beautiful pie hole

 

 

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

PB + Chocolate Chip Skillet

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Give me a mic, put me in front of athletes & roll the camera.

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Because I am ready to become a sports reporter.

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I’m not sure why it’s taken me 28 long years to discover my destiny.

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Prob because I didn’t like sports until I was 25 and even then I only learned the rules like last year, but that’s neither here nor there. I went to my first NHL game this weekend. Am now a BIG hockey guy. It’s quick, it’s violent, I dig it. I just love the camaraderie at sporting events. All the strangers drinking overpriced brewskis and shouting at the top of their lungs, hoping for the same outcome. I love giving out high fives all willy nilly and becoming fast friends with the bros next to me. America, man. I think I could really provide some colorful commentary to stale ESPN and the like. All their anchors know too much, like rules and player names.  It’ll be less analyzing plays and more analyzing athlete moods and crowd energy  – the important stuff.

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Oh, and I’ll pack lil vegan treats for everyone to snack on in between plays!

 

 

Time: 1 hour (prep + baking) | Serves: 6-8

Ingredients:

  • 1 1/4 cup of whole wheat flour
  • 1 tsp. of baking soda
  • Pinch of S
  • 1/2 cup of vegan butter, softened
  • 1/2 cup of pure cane sugar
  • 1/2 cup of brown sugar
  • 1/2 cup of creamy PB
  • 1 tbsp. of flax meal
  • 2 tsp. of vanilla extract
  • 3/4 cup of vegan chocolate chips

How to:

  • Preheat oven to 350
  • Grease a skillet with cooking spray
  • In a tiny bowl, combine flax with 3 tbsp. of warm water, mix + set aside
  • In a bowl, whisk flour + baking soda + S, set aside
  • In a mixer bowl, combine butter + sugars + PB, beat for two minutes on medium
  • Add in flax egg + vanilla extract, mix on high for a minute to get all that good good combined
  • Turn mixer on low + slowly add in dry ingredients a lil at a time until all combined
  • Turn off mixer + fold in chocolate chips
  • Spread cookie dough + pat down evenly in skillet
  • Bake 25 minutes, remove + let cool (it’ll cook more in the warm AF skillet!)
  • Cut + serve warm
  • Let it sit out on your counter + nibble on it every time you walk by + see if you can beat our household record of devouring in 5 hours

 

Adapted from here!