Green Soyrizo Quesadillas

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I started a book club!

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My mother and aunt are the only members. I am 95 years old and these are the types of things I find fun.

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They kicked off the club with stellar picks. Like, we were all gushing over the first two books.

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Then it’s Rachel’s turn to pick. Haven’t we all learned by now not to put me in charge of anything? I have like 12 books in my bedside table waiting to be devoured. So I, of course, want to choose one I already have vs. buying something new. I share a couple of options with them. Apparently Les Mis and Pride and Prejudice were not super attractive reads to them???? Idk. I didn’t want to go with something too dark and serious or anything set in freaky dystopian society because we were on kind of a light train. I was reading my audience! So I chose one by the same author we had just finished reading, thinking well we loved the first one, this will be a safe, crowd pleasing choice. Wrong-o. This sis must have taken some writing courses in between this book and the one we just read or something because this book is just not good. I was trying to convince myself and my fam otherwise with positive thoughts like, “Oh, it got so much better when I got to this part!” I get a text from my mom last night that reads, “I’m struggling with this and can’t wait until I finish it.”

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Fine, you people are getting Tolstoy next!

 

 

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

Ingredients:

  • 6 whole wheat soft taco tortillas
  • 1 package of soyrizo
  • 1 poblano, diced
  • 1 tomatillo, washed + diced
  • 1 can of green chiles
  • 1 onion, sliced thin
  • 1 red pepper, sliced thin
  • 1 green pepper, sliced thin
  • 2 avocados
  • 4 tbsp. of olive oil
  • Juice of 1/2 a lime
  • S+P, to taste

How to:

  • Heat skillet over medium heat
  • Add soyrizo, cook 3-4 minutes
  • Add poblano + tomatillo + green chiles, cook another 3-4 minutes or until done
  • Remove from the pan
  • Add 1 tbsp. of olive oil
  • Add onion + S+P, cook 4-5 minutes
  • Add peppers + S+P, cook another 4-5 minutes
  • Remove veggies
  • In a bowl, mash avocado + add lime juice + S+P
  • Turn heat down slightly in the pan + add a tbsp. of olive oil
  • Spread some avo on a tortilla + drop it in the pan
  • Top with soyrizo + onion + peppers
  • Spread more avo on another tortilla + place it avo side down on the toppings, cook about 2 minutes
  • Flip + cook another 3-4 minutes
  • Remove + repeat with remaining ingredients
  • Cut with a pizza cutter + serve warm
  • Like a game of tetris, twist mouth + quesadilla into various shapes until an entire dilla fits perfectly inside your pie hole

 

 

Cauli Rice Risotto with Fennel + Peas

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TELL ME some of you guys are following along with this slick crazy Instagram scavenger hunt engagement/wedding happening over the last few days.

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If not, allow me to fill you in with an abridged version.

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This Instagram influencer and her banker boyfriend are apparently getting engaged. Dude set up this wild scavenger hunt for her starting Tuesday and it’s literally still happening and she’s still not engaged or seen her beau. She went from NYC to the Hamptons to Miami and is now on her way to Paris. And she is posting every detail on her insta story and it’s gone viral Like, modern America, you gotta love it.

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I know this seems really exciting and thoughtful and romantic or something, but I have some questions. This gal has a 9-5 (supposedly), so is her boss really kewl with her just leaving work in the middle of a random Tuesday and not coming back for who only knows how long?? That must be one heck of a benefits package! Next, she doesn’t know where she’s going so doesn’t know what to pack. Literally one of my worst nightmares. I pack 12 outfits for one night because I can think of that many things that could go wrong, requiring backups. Additionally, she is on all of these planes and going, going, going, yet she shows absolutely no sign of travel bloat. I don’t buy it! Either she doesn’t eat or she is a specimen we need to lock up and study because the travel bloat is not something even the rich and famous can escape. Finally, this woman is getting showered with free gifts. Like, goodies are raining from the sky on her because of how big of a deal this is becoming. They are obvio already wealthy otherwise how is this happening in the first place, but now she’s getting free outfits and jewelry?! The cruel injustices of our social media-addicted world! Of which I am addicted.

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What happened to getting engaged on the porch of your boo’s house with your BFF stashed in a bush taking iPhone pix?? The good ‘ole days.

 

 

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

Ingredients:

  • 1 head of cauliflower, grated into rice on a cheese grater
  • 1 white onion, diced
  • 1 tbsp. of garlic, monced
  • 1/4 cup of dry white wine
  • 1/4 cup of vegetable broth
  • 6 tbsp. of walnuts
  • 3 tbsp. of nutritional yeast
  • 2 tbsp. of vegan buter
  • 1 fennel bulb, sliced thin
  • 1 cup of frozen peas
  • 2 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Heat one tbsp. of olive oil in a large pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add cauliflower, coat + cook another 3-4 minutes
  • Add wine, cook another 2 minutes
  • Add broth, cook another 5 minutes or until absorbed by the cauli rice
  • Meanwhile, heat the remaining olive oil in a skillet over medium heat
  • Add fennel + S+P, cook 5-7 minutes
  • Meanwhile, pulse walnuts + nutritional yeast + some S+P in a food processor
  • Turn heat to low + add in walnut mix + butter + fennel + peas + crushed red pepper + S+P, cook another 3-4 minutes
  • Serve warm
  • Eat 6 bowls of this back to back because it’s basically like eating air

 

Adapted from here!

Roasted Beet Tacos

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I’m in the best shape of my life.

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That’s really not saying much considering my default state is a giant sack of spoiled potatoes nestled in a couch cushion.

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My daily hot yoga sessions have made me ripped! JK I have like one semblance of a tricep and that’s it, but it’s prob the best I’ll ever get, so I’m milking it.

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Tbh I thought I was ready to like run a marathon or get in a street fight or really take on anything. So when Garr suggested a hike this past weekend I was game. We hiked in WA and I totes held my own – even without triceps! So I fully planned to smoke everyone and come in first place (in the race I created in my mind and shared with no one). I was extra jazzed because G said there was a waterfall at the end of the hike. I was like zomg EPIC photos are about to be ours. I am PUMPED UP. I am pushing it those first 2.5 miles. My breathing is good, I am getting after it. We get to the “waterfall” and it is literally a river surrounded by trees so I can not even take in the majesty of nature and then a couple of like babbling brooks. Womp womp. We got some subpar photos with the trees and recharged with some sammies and kept moving. Ya girl bout fell out on the way back. If Garrett didn’t have a rucksack on his back, I would have absolutely made him carry me to the car.

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It’s been suggested I start doing a lil bit of cardio.

 

 

Time: 1.5 hours (prep + cooking) | Serves: 6 tacos

Ingredients:

  • 6 small beets, cleaned + peeled + cut in 1/2 inch thick quarters
  • 1 zucchini, sliced thin
  • 1/2 red onion, sliced thin
  • 2 tbsp. of sunflower seeds
  • 1 avocado, diced
  • 1/2 cup of apple cider vinegar
  • 1 tbsp. of pure cane sugar
  • S+P, to taste
  • 1 tbsp. of olive oil
  • 6 corn tortillas, for serving
  • Cilantro, for serving
  • Lime, for serving

How to:

  • Preheat oven to 400 degrees
  • In a small bowl, combine apple cider vinegar + sugar + 1 cup of warm water + 2 tsp. of S
  • Pour that over a bowl containing your red onion slices, let sit while you prepare the rest of the ingredients
  • Meanwhile, spread beets on a lined baking sheet + drizzle with 1 tbsp. of olive oil + some S+P
  • Roast 30 minutes, tossing once in the middle of cooking
  • Sprinkle your zucchini slices with some S+P
  • Warm your tortillas – I throw mine in a warm oven for a couple of minutes or microwave in a wet paper towel for about 20 seconds
  • Place some beets in a tortilla with zucchini + onions + avocado + seeds + cilantro + some lime juice, repeat
  • Roll these lil guys up like taquitos + let them dangle from your lips like delicate, edible, scrumptious cigarillos

 

Adapted from here!