Vegan Tik Tok Pasta

I haven’t left the house in over 3 weeks.

Unless you count walking to the mailbox or rolling the trashcans to the curb as “going out.”

I have to take Lulu to the doctor tomorrow and I’m genuinely concerned my car won’t start. Or that I will have forgotten how to drive entirely.

I’m the biggest homebody I know, but even this is a record for me, I think. Honestly, I’m impressed with myself. How many people can stay sane in the same box for three weeks? This takes a level of introversion not many understand. But even I, the queen of making up excuses to avoid social interaction, is looking forward to getting out. Like, I’m even going to treat myself to lunch to mark the occasion. Who knows, maybe I’ll go get a COFFEE, TOO!!!!! Let me and Lulu loose and you just don’t know what is going to happen.

OK, but seriously, I am a little nervous I’ve forgotten how to drive.

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

Ingredients:

  • 1 package of pasta
  • 2 pints of cherry tomatoes
  • 1 package of extra firm tofu
  • 1/2 cup of raw cashews, soaked over night or boiled for 30 minutes
  • 1/4 cup of nutritional yeast
  • 2 tbsp. of apple cider vinegar
  • 1 tsp. of garlic powder
  • Juice of 1/2 a lemon
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Basil, for serving

How to:

  • Preheat oven to 400 degrees
  • In a food processor, combine tofu + cashews + nutritional yeast + apple cider vinegar + garlic powder + lemon juice + S+P, blend until smooth
  • In a baking dish, add tomatoes + olive oil + S+P
  • Scoop vegan tofu feta on top of the tomatoes
  • Bake for 35 minutes or until tofu feta is starting to brown + tomatoes burst
  • Meanwhile, cook pasta according to package directions, reserving about 1/2 a cup of pasta water in case you need it
  • Pour cooked pasta on top of the baked tofu feta + tomatoes, stir to combine
  • Add pasta water if you want to thin the sauce a little, but not necessary
  • Top with basil + S+P
  • Serve warm
  • Show the kids how hip you are with your new Tik Tok trend pasta and then threaten to create your own Tik Tok after Googling what Tik Tok is

Root Veggie + Miso Risotto

My dad just came to visit for a few weeks to help with Lou.

We had the absolute loveliest time consuming all the content Netflix could throw our way.

And playing Scrabble every night in an attempt to regain some of the brain cells I lost during pregnancy and maternity leave.

He & Lou really bonded. It was so cute to see her light up every time she saw him. She’s more of an “actions speak louder than words type” so she really tried to show him how she felt. First, she peed on him as he was helping get her ready for bath night. The next day, she blew out her diaper while snuggling with him. And finally, after helping me out and giving her a bottle, she promptly spit up all over him. The trifecta, if you will. Our washing machine has never worked harder.

It’s safe to say he’s happy to be home and away from baby bodily fluids.

Time: 1 hour (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 cup of arborio rice
  • 1 onion, diced
  • 2 tsp. of garlic, minced
  • 2 carrots, peeled + chopped
  • 2 parsnips, peeled + chopped
  • 4-6 cups of vegetable broth
  • 2 tbsp. of white miso paste
  • 1 tbsp. of sesame oil
  • 1 tbsp. of vegan butter
  • Juice + zest of 1 lemon
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Green onion, for serving

How to:

  • Preheat oven to 400
  • Arrange carrot + parsnip on a lined baking sheet, drizzle with 1 tbsp. of olive oil + S+P
  • Roast for just about 20 minutes, tossing once in the middle
  • Heat broth in a sauce pan over medium heat
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add arborio rice + S+P, cook another 2-3 minutes
  • Add a ladle of broth to the skillet one at a time, stirring + allowing rice to absorb liquid, repeat until rice is tender, about 40-45 minutes
  • Once rice is cooked, add miso + butter + S+P, cook another 2-3 minutes
  • Stir in lemon zest + juice + roasted veggies
  • Drizzle with sesame oil
  • Serve warm with green onion
  • Cozy up + lick the bowl clean, it’s the only way

Adapted from here!

Vegan Mexican Lasagna

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We’re finally doing it!!!!

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We are MOVING, people!!!

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Well, God willing. Until we’re in the giant truck on the road I won’t believe it’s happening.

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We’ve known we were moving to Colorado for over a year and have been anticipating it ever since. North Carolina has been a delight and all, but we are nomads in need of a change of scenery! We’ve literally been packing for months in the hopes we would get out of here sooner than later. I forget what it’s like to not have to shimmy around boxes to get around. I also have been wearing the same 6 outfits for a month, but I’m not sure if that’s because clothes are packed or I am lazy and only fit in 6 outfits right now.

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Also, I am ready to escape the suffocating heat and humidity. Ask me again in 6 months how I enjoy the snow.

 

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 6-8 corn tortillas
  • 2 cups of brown rice, cooked
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno, diced
  • 1 can of black beans, rinsed + drained
  • 1 can of pinto beans, rinsed + drained
  • 1 can of diced tomatoes
  • 1/2 cup of frozen corn
  • 1 can of diced green chiles
  • 1 cup of enchilada sauce
  • Juice of 1 lime
  • 1 tbsp. of olive oil
  • 1 tsp. of chili powder
  • 1 tsp. of cumin
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 350
  • Heat oil a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add red pepper + jalapeno, cook another 2 minutes
  • Add chili powder + cumin + smoked paprika + S+P, cook another 1-2 minutes
  • Add the beans + tomatoes + corn + chiles, cook for 1-2 minutes
  • Add enchilada sauce + remove from heat
  • In a greased baking dish, lay a couple of tortillas, can rip them into shapes to cover the entire bottom
  • Add a big ole scoop of bean mix + spread evenly
  • Add rice evenly
  • Top with more bean mix
  • Top with rest of tortillas
  • Top with remaining bean mix
  • Bake for 25 minutes
  • Remove + serve warm with cilantro
  • Cut off a giant square + go to town on your carb fest