Hawaiian BBQ Chickpea Bowls

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Garrett and I are going on our first vacation together tomorrow.

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Well, kind of.

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It’s our first reallllllll vacation that’s just the two of us. No family, no friends, just two young lovebirds out on an adventure, left to our own devices to make it in a strange city………… Just the two of us, all alone…….

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I’ve left Garr in charge of logistics. Plane, rental car, hotel. Fingers crossed we make it alive, are driving something safer than a Tonka truck and aren’t staying in the outhouse of a unabomber. Oh, I’ve also put him in charge of dining and explorations. He’s just so much better at the internet than I am and can google things at lightning speed. Plus, I need my phone battery to take food pix so.

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Also, only one argument so far because I want to check a bag so I can take my hot rollers.

 

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

 

Ingredients:

  • 1 pineapple, peeled + cubed
  • 4 tbsp. of honey
  • 2 tbsp. of apple cider vinegar
  • 2 tsp. of liquid smoke
  • 1 6 oz. can of tomato paste
  • 1 tbsp. of garlic powder
  • 1 tsp. of cayenne
  • 1 tsp. of crushed red pepper
  • 1 cup of water
  • 1 can of chickpeas, rinsed + drained
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 jalapeno, diced
  • 1 avocado, cubed
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Brown rice for serving
  • Cilantro, for serving

How to:

  • Preheat oven to 425
  • In a food processor, combine 1 cup of pineapple + honey + vinegar + liquid smoke + tomato paste + garlic powder + cayenne + crushed red pepper + S+P + water, pulse until smooth
  • Transfer to a small pot + warm over medium heat
  • Meanwhile, arrange chickpeas on a lined baking sheet
  • Drizzle with olive oil + S+P, roast for 20-25 minutes, stirring once
  • Once cooked, dump chickpeas into BBQ sauce pot + turn off heat
  •  To serve, put some rice in a bowl + top with some pineapple + onion + peppers + avocado + BBQ chickpeas + cilantro
  • Create catapult with spoon + launch contents at sweetie

 

BBQ sauce idea from here!

http://ifoodreal.com/hawaiian-bbq-sauce/#_a5y_p=5521070

 

 

 

Vegan Pho

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I bet y’all can’t top my Memorial Day.

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Yeah, yeah, you floated on a boat, got a tan, grilled some meats, OrIgInAl.

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I, on the other hand, spent a verrryyyyyy productive few days scrapbooking and gardening.

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Well, Garrett keeps telling me it’s not scrapbooking when you’re just putting photos into an album, but I say phooey! Potato, potato (this saying does not have the seem effect on the internet tbh). Every page has a specific theme and that takes time! Granted, so far the only theme is “Garrett & Rachel,” but I’m really liking the vision.

Gardening was fun. We spent $80 on flowers & as I was pushing the cart to the car, half of them fell out & were smushed – fun! I got them in the ground & Garrett only had to come behind me & fix like 80% of them.

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No but seriously we really went all out each night of the long weekend by being asleep by 8:30 pm.

 

Ingredients:

  • 2 cinnamon sticks
  • 3 whole cloves
  • 1 tsp. of ground anise
  • 1 large white onion, chopped
  • 1/4 cup of fresh ginger, chopped
  • 1 tbsp. of garlic, minced
  • 4 cups of vegetable broth
  • 4 cups of water
  • 3 tbsp. of soy sauce, + more for serving
  • 1 package of rice noodles
  • 6 oz. of crimini mushrooms, sliced
  • 1 jalapeno, sliced thin
  • 1/2 cup of green onion, sliced thin
  • 1/4 cup of fresh basil leaves
  • 1 lime
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat a large pot over medium heat
  • Add cinnamon + cloves + anise, stir until fragrant about 3 minutes
  • Add onion + ginger + garlic + broth + water + soy sauce, bring to a boil
  • Reduce heat + simmer for 30 minutes
  • Meanwhile, heat oil in skillet over medium heat
  • Add mushrooms + S+P, cook for 5-6 minutes or until softened + browned
  • Meanwhile, prepare your rice noodles according to package directions (whatever I had didn’t require any cooking – yeehaw!)
  • Once broth has simmered, strain into another pot, leaving a smooth, chunk free broth
  • Pour some in a bowl + add some noodles + mushrooms + jalapeno (if you like heat, but if you don’t, I’m sorry for you) + green onion + lime juice + basil
  • Repeat with remaining ingredients
  • Feel the broth course through your veins + become instantly nourished + energized + ready to run a marathon up a mountain in the rain

 

Adapted from here!

http://cookieandkate.com/2017/vegetarian-pho-recipe/

 

Jalapeno Popper Pizza

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I am a regular at the local Whole Foods.

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Don’t get it twisted. We don’t shop there. Ya girl can sometimes afford a box of ice cream sammies from there, but that’s about it.

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We just love it because the pizza and burritos are cheap, they always have a flavored cider with my name on it and the people watching is simply to die for!

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Each weekend we have such high hopes for doing something spontaneous and different! We practically chant, “We will not end up at Whole Foods this weekend. We will not end up at Whole Foods this weekend.” We Google and Yelp and find all sorts of hip spots. We even make it to the car. It’s the interstate that always does us in. As we near the Whole Foods exit, one of us inevitably says, “well, you know, we could just get a pizza and walk around and sniff the fancy cheeses….”

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We’re simple folk, really.

 

 

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

Ingredients:

  • 2 pizza crusts
  • 4 jalapenos, sliced thin
  • 1 shallot, sliced thin
  • 1 package of soyrizo, cooked according to package directions
  • 8 oz. of low fat cream cheese
  • 1 cup of monterey jack cheese
  • 2 tbsp. of olive oil

How to:

  • Preheat oven to 450 degrees
  • Spread half of the cream cheese evenly over the crust
  • Top with half of the soyrizo
  • Layer on half of the jalapenos + shallot
  • Sprinkle half of the cheese on
  • Bake 15 minutes or until cheese is melted + golden
  • Repeat with remaining ingredients
  • Serve hot
  • Hide second pizza under pillow so sweetie cannot steal it

 

Idea from here!

http://damndelicious.net/2012/05/24/jalapeno-popper-pizza/