Tag: fall

Autumn Salad

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I can’t stop cleaning things.

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It’s like a new tick I have developed. I see an item in my house & I wonder when the last time I’ve cleaned it is & after I do this for two minutes I grab the paper towels & the Windex & I clean it.

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I need that Inspector Gadget trench coat but instead of spy gear in all of the secret compartments I need bottles of Resolve and Febreze.

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But it’s the baseboards I have really fall in love and loathing with lately. Did you know how disgusting those lil suckers get?! Did you also know it’s insanely satisfying when they are so clean you can see yourself in them? A form of euphoria I did not know existed. I’m glad I shed like a labrador so that I will always have my baseboards to clean.

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The upside to my new tick is you could eat your dinner off of my bathroom floor.

 

 

Time: 40 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 4 cups of spinach
  • 1 butternut squash, peeled + seeds removed + cut into cubes
  • 1 cup of farro, cooked
  • 1/2 cup of dried cranberries
  • 1/2 cup of walnuts, toasted
  • 1 green apple, sliced thin
  • 1/2 shallot, minced
  • 1 tbsp. of dijon mustard
  • 1/4 cup of freshly squeezed orange juice
  • 3 tbsp. of olive oil
  • 1 tsp. of cinnamon
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Combine butternut squash + 2 tbsp. of olive oil + cinnamon + S+P in a bowl
  • Spread evenly on a lined baking sheet
  • Roast for 30 minutes, tossing once
  • Meanwhile, combine orange juice + remaining olive oil + dijon + shallot + S+P in a small bowl
  • Combine spinach + farro + cranberries + walnut + apple + roasted squash
  • Drizzle in dressing + toss
  • Serve warm
  • Take all leftover squash + smash into one giant squash patty + fashion into a warm hat

 

Adapted from here!

http://www.cookinglight.com/recipes/ultimate-fall-salad

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Vegan White Bean Stew

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Halloween is the most stressful of holidays.

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The pressure is just unbelievable!

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To come up with a costume that is both witty and cute while also being understated and uber cool is almost too much responsibility to bear.

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Keep in mind that my options are extra limited because I do not craft or DIY. I’m not heading up to the local Hobby Lobby & picking up some felt to whittle myself a costume – no sir. This has to be done with common household items and some textiles I can pull out of my closet. So far, I’ve thought of being a model or a Bachelorette contestant. Someone save me from myself.

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Perhaps I’ll just dig out the hotdog costume of 2010.

 

 

 

Time: 2 hours (prep + cooking) | Serves: 4-6

Ingredients:

  • 6 cans of cannellini beans, rinsed + drained
  • 1 lb. of vegan spicy sausage (Field Roast is my favie!!)
  • 1 onion, diced
  • 1 carrot, rinsed + chopped
  • 2 celery stalks, rinsed + chopped
  • 3 tbsp. of garlic, minced
  • 4 cups of vegetable stock
  • 2 tbsp. of lemon juice
  • 1 tsp. of italian seasoning
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 2 tbsp. of olive oil
  • 1 tbsp. of vegan butter
  • 2 tbsp. of cilantro

How to:

  • Heat 1 tbsp. of olive oil in a large pot over medium heat
  • Add sausage + let crisp, 6-7 minutes (you typically don’t have to cook this sausage, but I like it crisp!!)
  • Remove from the pot
  • Add the other tbsp. of olive oil to the pot + the butter
  • Once melted, add onion + S+P, cook 2-3 minutes
  • Add celery + carrot + S+P, cook another 2-3 minutes
  • Add garlic, cook another minute
  • Add the beans + half of the sausage + italian seasoning + crushed red pepper + S+P
  • Add hot vegetable stock into pot + stir + cover
  • Let simmer for 45 minutes, stirring occasionally + leaving the lid partially on
  • After 45 minutes, add the remaining sausage + lemon juice + cilantro
  • Serve hot
  • Eat 2 bowls + feel innards start to physically warm up + become coated in stew

 

Veganized from this recipe!

http://thecozyapron.com/a-cozy-stew-creamy-white-bean-stew-with-smokey-bacon-my-companion-on-a-grey-day/

Shells + Squash Bake

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We have officially entered full-fledged panic mode. This wedding might actually be my downfall. I feel like I’ve had about 83 cardiac arrhythmias in the last 24 hours.

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I know once I’m in my dress, looking fine (duh) and I see Garr –  it’ll all be worth it. Currently, though, it feels like I’m paying an inordinate amount of money to have people dance and eat with me.

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After lifting every couch cushion in the house to search for extra cash money, I decided to drown my financial sorrows in pasta.

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Pasta 10 days before my wedding?!?! I have a death wish, I’m aware. It was just too comforting to resist.

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Oh & I have leftovers for days so……

Time: 50 minutes (prep + cooking)

Serves: 4

Ingredients:

  • 1 lb. of pasta shells
  • 1 medium butternut squash
  • 2 large white onions, sliced thin
  • 1 red pepper, sliced thin
  • 3 cups of packed spinach
  • 1 tsp. of nutmeg
  • 1 tsp. of rosemary
  • 1 cup of parmesan cheese
  • 1/2 cup of bread crumbs or crusty bread
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Peel and dice squash
  • Put squash into a microwave safe bowl, cover tightly with plastic wrap and microwave for 12 minutes
  • Let cool slightly and gently mash the squash, add nutmeg and set aside
  • Cook pasta until just under al dente, reserving a cup of cooking water
  • In a large skillet heat olive oil over medium-high heat
  • Add onion + rosemary + S+P, let cook for 5 minutes
  • Add pepper and cook for another 3 minutes
  • Add spinach + S+ Pand cook until slightly wilted
  • Add squash + cooking water, stir and simmer for 3-5 more minutes until combined
  • Combine pasta + squash mixture + 1/2 cup of parmesan + S+P
  • Transfer to greased baking dish
  • Top with remaining cheese + bread crumbs
  • Bake for 12-13 minutes or until cheese is melted and golden
  • Serve hot and top with extra cheese and love