Tag: meatless

Vegan Meatball Subs

7 Comments

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I think my husband has an online shopping addiction.

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Is there a support group for this sort of thing?

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Literally, we’ll be relaxing and, out of nowhere, he says, “Let’s buy stuff. What can we buy?” and he whips out his phone and starts trolling sites.

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The other day I just mentioned in passing that I wanted a new toilet brush (I have big dreams, I realize this) and he immediately was like, “Yes! I will get you one!!!! What else do you need?!?!?!” and it was ordered within minutes. I’m not sure what the draw is. My theory is it’s the boxes. I swear we received 18 boxes last week all with individual treats. Like, he doesn’t bundle his orders. He’ll buy things from the same site, days apart. Is there a better way to do this, hun?

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The best was when he ordered Dollar Store brand laundry detergent from Amazon. Like.

 

 

Time: 1 hour (prep + cooking) | Serves: 4-5 sandwiches

Ingredients:

  • 8 oz. of white mushrooms, chopped
  • 1 can of cannellini beans, rinsed + drained
  • 1 onion, diced
  • 2 tbsp. of garlic, minced
  • Juice of 1/2 a lemon
  • 1 tsp. of italian seasoning
  • 1 tsp. of crushed red pepper
  • 1 tbsp. of fresh basil + more for serving
  • 1 tbsp. of olive oil
  • S+P, to taste
  • 1 + 1/2 cup of seasoned breadcrumbs
  • Sourdough sandwich rolls
  • Jar of favorite marinara sauce
  • Arugula, for serving

How to:

  • Preheat oven to 375 degrees
  • Heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook 3 minutes
  • Add mushrooms + S+P, cook another 5 minutes
  • Add garlic + italian seasoning + crushed red pepper + S+P, cook another 1-2 minutes
  • Add white beans + lemon juice + S+P, cook another minute
  • Let cool slightly + transfer to a food processor
  • Add basil + 1 cup of breadcrumbs + process until well combined
  • Refrigerate mixture for 5-10 minutes
  • Form mix into meatballs + roll in remaining breadcrumbs, arrange on a lined baking sheet + repeat
  • Spray with cooking spray
  • Bake for 30 minutes
  • Flip + bake another 20 or until browned to your desire
  • Meanwhile, toast your buns + heat your sauce
  • Toss meatballs in sauce + arrange in bun with arugula + basil
  • Serve hot
  • Simply unhinge jaw + shove down throat + enjoy the euphoria

 

Idea from here!

http://www.sobremesa-blog.com/blog/white-bean-mushroom-meatball-subs

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Fried Green Tomato Pizza

9 Comments

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I went to my childhood movie theatre last night.

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Y’all have one of those, right? The movie theatre your mom had to drop you off at every weekend for like 6 years? Yeah I went to mine last night.

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I haven’t been in over a year. It was a pleasant surprise to see that literally nothing has changed. I walked through the doors & my mind flashed to being 12 years old in a fitted, graphic tee from Delia’s with a bra full of Kleenex.

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I remember that the cool thing was to go to the movies & make out. Girls who stuffed their bra until they were 17 did not have this luxury, however. I went for the cinematic experience. & to play the race car game in the arcade on occasion. It just didn’t make sense that you would pay for a movie ticket & then suck face the whole time. Though, I would not have been opposed to trying if the opportunity had ever freakin’ presented itself. But I’m over it, really.

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Also, there was this one time my parents dropped me & a friend off to see Pootie Tang & I think I needed more structure in my youth.

 

 

 

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

Ingredients:

  • 2 pizza crusts
  • 3 green tomatoes, sliced thin
  • 1 onion, sliced thin
  • 8 oz. of ricotta
  • 3-4 oz. of mozzarella
  • 1 tbsp. of fresh rosemary, chopped
  • 1 tbsp. of lemon juice
  • 3 tbsp. of olive oil, divided
  • 1 cup of italian breadcrumbs
  • 1 egg
  • S+P, to taste
  • 2 tbsp. of balsamic vinegar

 

How to:

  • Preheat oven to 400 degrees
  • In a bowl, combine egg + a little water
  • In another bowl, combine breadcrumbs + S+P
  • Dredge tomato slices in egg then in breadcrumbs + arrange on a lined baking sheet
  • Once all tomato slices are dredged, drizzle with a tbsp. of olive oil + bake for 15-20 minutes
  • Meanwhile, heat another tbsp. of olive oil in a skillet over low-med heat
  • Add onion + S+P, let caramelize to your liking, about 10-15 minutes
  • In a bowl, combine ricotta + rosemary + lemon juice + the other tbsp. of olive oil + S+P
  • Turn oven heat down to 350
  • Arrange a crust on a lined baking sheet
  • Spread the crust with some of the ricotta + tomatoes + onions + mozzarella + S+P
  • Bake for 15 minutes or until cheese is melted + crust is golden
  • Drizzle with a tbsp. of the balsamic vinegar
  • Repeat process with other crust + remaining ingredients
  • Serve hot
  • Eat entire pie by yourself it’ll feel good I promise

Pumpkin Alfredo Pasta

33 Comments

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K my life is forever changed.

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I, Rachel the peasant, breathed Idina Menzel’s air for 3 hours this weekend.

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Idina brought If/Then to Seattle. I will allow you 2 minutes to Google what that is if you have been living under a rock at the bottom of the sea for the past 2 years.

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It was, without a doubt, the greatest theatre experience of my existence. I laughed, I cried, I bawked in awe of what my eyes and ears were digesting. Idina’s voice – STOOPID. Her personality – can we date? I’ll just never be the same. I left the theatre & literally could not stop crying. I was so overwhelmed. I spent the rest of the evening sashaying through the streets of Seattle & singing at the top of my lungs.

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Actually, I spend all of my nights doing this so…..

 

 

 

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of whole wheat pasta
  • 1 can of pumpkin puree
  • 1 cup of coconut milk
  • 2 tbsp. of olive oil
  • 2 tbsp. of garlic
  • 1 tbsp. of sage, chopped
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Cook pasta to al dente, reserving a cup of cooking water
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add sage + fry for 2-3 minutes or until browned + fragrant
  • Remove from pan onto a paper-towel lined plate
  • Turn down the heat to low-medium + add the other tbsp. of olive oil
  • Add garlic + cook for 2 minutes
  • Add pumpkin + let simmer for 2-3 minutes
  • Add coconut milk + simmer for 4-5 minutes
  • Stir in crushed red pepper + S+P
  • Add drained pasta + cooking water to the sauce
  • Stir well + add more S+P
  • Serve hot
  • Rub creamy noodles on face + share photos with me