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!

Lemon Pound Cake

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So about this packing thing.

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We’re two days in and I think I’m over it.

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I mean, not that I’m helping. But my supervisory role is really weighing on me.

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I’ll remind you we are possibly months away from moving. With that, I’d personally only like to pack things we don’t use often or that aren’t aesthetically pleasing. Enter my knick knacks and wall hangings. Do I use them everyday? Not in a practical sense, no. Do they bring me joy and make our house a home? Most definitely. I turn my back for one second and this man packs ALL my knick knacks and starts taking down my wall hangings. Is he out of his mind?! Apparently.

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He also tried to convince me to get rid of my books and get a Kindle. Again, I’m not sure we’re going to make it through this.

 

Time: 1.5 hours (prep + baking) | Serves: A family of two for about an afternoon

Ingredients:

  • 1/2 cup of vegan butter
  • 1 cup of white sugar
  • 2 tsp. of vanilla extract
  • 2 tsp. of lemon extract
  • 2 cups of all purpose flour
  • 3 tsp. of baking powder
  • 2 tbsp. of lemon zest
  • 1/2 tsp. of S
  • 2.5 tbsp. of lemon juice
  • 1 cup of almond milk
  • 1 cup of powdered sugar

How to:

  • Preheat oven to 350
  • dd butter + sugar to a mixer, cream together
  • Add in vanilla + lemon extract, mix
  • In another bowl, combine flour + baking powder + S
  • With the mixer on low, add flour mixture a little at a time until it combines with butter + sugar
  • Add 1 tbsp. of lemon juice in a measuring glass + add almond milk, mix + let sit for a couple of minutes
  • Pour in the milk to the other ingredients + combine
  • Fold in lemon zest
  • Spray a loaf pan with non-stick spray + add batter
  • Bake for 40 minutes
  • Remove + cover with foil, bake another 20 minutes
  • While the cake cools, combine powdered sugar + remaining lemon juice
  • Once completely cool, pour on glaze
  • Serve at any time of day + try not to eat entire loaf in one sitting, I suggest serving slices to neighbors to ensure self-control

 

Adapted from here!

Braised Spinach + Chickpea Stuffed Sweet Potatoes

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Like, can we just not with the hurricanes?

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I mean, who has the time?

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Dorian is a lil brat.

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He’s just chilling over the Bahamas, wreaking havoc, leaving the rest of us to wonder where he’s headed next on his quest for destruction. I legit didn’t even know NC was in this bro’s path. I was at tea with pals this weekend and one mentioned prepping for the storm and I was like aca-scuse me? My anxious behind obvio ran straight to the grocery store to stock up on non-perishable foods. Do you know how hard it is to make healthy vegan meals with only canned or boxed goods?! It ain’t great! And of course the grocery was out of bottled water already. These peeps go berserk, man. Like, apparently schools are already closed for Thursday. Ya girl is just over here praying to the good Lord above I don’t lose power & have to sleep in a boiling hot home for nights on end again. (First world problems, I know, OK?!)

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Though I did stock up on some new Bath & Body Works candles because like hurricane prep, duh.

 

 

Time: 1 hour (prep + cooking) | Serves: 2 stuffed sweet potatoes

Ingredients:

  • 2 sweet potatoes
  • 1 lb. of spinach
  • 1 can of chickpeas, rinsed + drained
  • 1 yellow onion, diced
  • 1/2 cup of sun-dried tomatoes, diced
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of fresh ginger, minced
  • Juice + zest of a lemon
  • 1 14 oz. can of coconut milk
  • 1 tbsp. of olive oil
  • 1 tbsp. of crushed red pepper
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 400 degrees
  • Pierce potatoes all over with a fork + roast for an hour
  • Arrange chickpeas on a lined baking sheet + bake for 20-25 minutes
  • Meanwhile, heat olive oil in a large rimmed skillet or dutch oven over medium heat
  • Add onion + some S+P, cook 3-4 minutes
  • Add garlic + ginger, cook another minute
  • Add sun-dried tomatoes + lemon zest + crushed red pepper, cook another 3 minutes
  • Add spinach, one handful at a time, letting each handful wilt slightly
  • Add chickpeas
  • Add coconut milk + lemon juice + S+P, bring to a boil, turn down heat + simmer for 10 minutes
  • Slice open cooled sweet potatoes + top with spinach + chickpea mix, top with cilantro + serve hot
  • Using your fork as a lil shovel, just dig up a scoop of that goodness + slingshot it at your sweetie’s face + give him or her a creepy, soft smile from across the room

 

 

Adapted from here!