Black Bean + Soyrizo Meatball Tacos

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3 years of marriage. Be honest, where has the time gone?!?!?!!

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Just yesterday, wasn’t I watching episodes of Arthur and purchasing my underwear based on the cartoon characters featured?!

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Don’t answer that.

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In my 3 years of being wifed up, I have gained invaluable life lessons. Like, always stock extra toilet paper in the house. Cuddling on the couch while he scrolls memes and I look at food pix can actually be intimate. He would just as easily live out of the clothes hamper, but does appreciate when I fold his underpants for him – it’s the little things. Preparing his lunch for the next day is therapeutic and reminds me I eat too many carbs. Compromise is essential – I get 1 hour of Food Network and he gets 1 hour of the Military channel, and we pretend to show interest in the other’s TV time.

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We’d totally win an episode of The Newlywed Game.

 

 

Time: 1 hour (prep + cooking) | Serves: 20-24 meatballs / 10-12 tacos

Ingredients:

  • 1 can of black beans, rinsed + drained
  • 1 package of soyrizo, browned
  • 1/2 an onion, diced
  • 1/2 cup of breadcrumbs
  • 1/4 cup of cilantro, chopped + more for serving
  • 1 tbsp. of chili powder
  • 1 tsp. of cumin
  • 1 tsp. of smoked paprika
  • 2 tbsp. of olive oil
  • 1 tbsp. of vegan butter
  • Corn tortillas, for serving
  • Red cabbage, for serving
  • Pico, for serving
  • Avocado, for serving
  • Sriracha, for serving
  • S+P, to taste

 

How to:

  • In a bowl, mash black beans
  • Mix onion + breadcrumbs + cilantro + chili powder + cumin + smoked paprika + S+P, combine well
  • Stir in browned soyrizo + combine well
  • Heat butter + 1 tbsp. of olive oil in a skillet over medium heat
  • Form mixture into balls + place in hot skillet, cook each ball for 3-4 minutes, tossing to brown on each side. If needed, add remaining oil to your skillet
  • To serve, place 2 meatballs on a corn tortilla + top with cabbage + pico + avocado + sriracha + more cilantro
  • Go ahead and put Meatball Tacos Anonymous on speed dial now, cause you bout to be addicted

Vegan Sweet + Sour Meatballs

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There are some days I just can’t adult.

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The weight of adulthood is just too much to bear sometimes. Bills, meetings, laundry, showering. It’s just TOO much.

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I need insight from seasoned adults here. How do you do it?? How do you get up everyday & be a human being? How many mental breakdowns are socially acceptable from year to year????

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Yesterday I woke up & just couldn’t adult. I’d been feeling sick for over a week & finally drove myself into a fever. So I rewarded myself by not being a human for a day. I was more like a dog. I curled up in fuzzy blankets & drooled on myself while binge-watching Grey’s all day. I really got a peek into Topanga’s day to day life. Man is she living.

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Wish me luck as I attempt yet another day as an adult human being.

 

 

 

Time: 50 miuntes (prep + cooking) | Serves: About 24 meatballs

Ingredients:

  • 1 can of black beans, rinsed + drained
  • 1 can of chickpeas, rinsed + drained
  • 1 onion, diced
  • 1 cup of quinoa, cooked
  • 1 tbsp. of olive oil
  • 1 cup of pineapple juice
  • 1/2 cup of coconut milk
  • 1 tbsp. of ketchup
  • 2 tbsp. of soy sauce
  • 3 tbsp. of vinegar
  • 3 tbsp. of cornstarch
  • 1/2 cup of brown sugar
  • 1 tbsp. of crushed red pepper
  • Plenty of S+P

How to:

  • Preheat oven to 350 degrees
  • Heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook for 4-5 minutes
  • Add onion + black beans + chickpeas + S+P to a food processor + combine until smooth but not liquidy
  • Stir is quinoa + crushed red pepper + S+P
  • Form into balls + arrange on a lined baking sheet
  • Bake 25 minutes
  • Meanwhile, in a sauce pan, combine pineapple juice + coconut milk + ketchup + soy sauce + vinegar + cornstarch + brown sugar + bring to a boil
  • Reduce heat + let simmer until it thickens
  • Drizzle sauce over cooked meatballs + serve hot
  • Pour leftover sweet + sour sauce on body

Idea came from here!

http://www.thestayathomechef.com/2015/09/vegan-sweet-and-sour-meatballs.html

Spinach + Quinoa Bites

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Unless you are Katy Perry, I beg of you, back away from the fireworks.

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I love the 4th of July just as much as the next guy, but my goodness, fireworks are the freakin’ worst. Like, we are in a drought here, people. The grass is dead. Please, light a match & just set it on your lawn. It’s safe, really.

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I’m sleeping, right? Minding my own business. When all of a sudden, the smell of burnt TNT comes wafting in my window. I jump up in a panic. My house is on fire, certainly. I’m going to die on the 4th of July. I’ve always thought I’d die on a holiday. Different blog post, I’m sorry.

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I don’t understand why it’s legal to just buy & set off fireworks. Is there even an age limit on this crap?? I’m 99% sure I saw a three year old blowing stuff up this weekend. How did we get here? How have we made all of these laws to try & keep us safe yet we overlooked EXPLOSIVES.

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Don’t worry – I’ll take care of this when I’m in office. Rachel/Topanga 2016.

 

 

Time: 1 hour (prep + cooking) | Serves: 24 bites

 

Ingredients:

  • 1 cup of quinoa, uncooked
  • 1 cup of spinach, diced
  • 1 onion, diced
  • 3 cups of vegetable broth
  • 4 oz. of goat cheese
  • 1/3 cup of panko breadcrumbs
  • 1 egg
  • 1 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • Sauce of choice

How to:

  • Heat tbsp of olive oil in a large skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add uncooked quinoa + S+P + coat, just toasting slightly
  • Add vegetable broth, bring to simmer, cover + cook for 20 minutes or until quinoa is done + broth absorbed
  • Turn off heat, stir in spinach + some S+P
  • While quinoa mix cools, preheat oven to 425 degrees
  • In a bowl, combine panko + goat cheese + quinoa mix + egg + crushed red pepper + S+P
  • Form into bites + arrange on a lined baking sheet
  • Bake for 20-25 minutes, flipping once in the middle
  • Serve hot with your favie sauce, I liked a spicy mustard
  • See how many you can fit in mouth – my record is 6