Shiitake Grain Bowls

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I have a new friend!

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She arrived to town on Sunday and it looks she’ll be sticking around for a while.

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It’s a giant growth on my face and I call her Rita.

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We went to a baseball game on Saturday. It was a gorgeous spring day in Seattle. Sunshine everywhere. I did not put on my SPF moisturizer that morning for fear it’d react with my self-tanner. (I should really start thinking about my priorities – perhaps skin health > tan.) However, I did purchase a baseball cap with high hopes I could pull it off (false) and wore it 83% of the day. I truly thought I struck a nice balance. I wake up Sunday morning and just brush my hand against my cheek. I feel a giant glob on my cheek…that wasn’t there yesterday….. I trace the perimeter of the mass and discover it’s the size of a modest spaceship. WHERE DID THIS COME FROM?! Literally, I BARELY touch it (still in bed at this point) and it explodes water. I run, screaming, to the bathroom to survey the damage and staring back at me is a gaping hole in my cheek. Oh, Rachel, as if you needed to draw more attention to that face.

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Two days later and it’s starting to scab. Just looks like someone dragged my face across a gravel road. How’s your appetite?

 

 

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

Ingredients:

  • 1 package of tempeh, cubed
  • 1/2 lb. of shiitake mushrooms, chopped
  • 1/2 lb. of brussels sprouts, halved
  • 1 parsnip, peeled + chopped
  • 1 can of chickpeas, drained + rinsed
  • 1 bunch of asparagus, ends trimmed
  • 1 cup of farro, uncooked
  • 1/4 cup of soy sauce
  • 2 tbsp. of dijon mustard
  • 1 tbsp. of garlic, minced
  • 1 tsp. of agave
  • 4 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • In a bowl, combine soy sauce + dijon mustard + garlic + agave + 1 tbsp. of olive oil
  • Add the tempeh + shiitakes to the sauce, let marinate while your other veggies roast
  • Arrange asparagus on a lined baking sheet, drizzle with 1 tbsp. of olive + S+P, bake 12 minutes-14 minutes, stirring once
  • On another lined baking sheet, arrange brussels sprouts + chickpeas + parsnips, drizzle with 1 tbsp. of olive oil + S+P, bake 14-16 minutes, tossing once
  • While veggies roast, cook farro according to package directions
  • While roasted veggies cool slightly, heat remaining oil in a skillet over medium heat
  • Add tempeh + mushrooms + cook for 5-7 minutes, or until tempeh is crisp to your desire
  • To serve, combine farro + tempeh + mushrooms + asparagus + brussels mix + avocado
  • Don’t forget to feed some with face friends like Rita

Mushroom Phillies

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I watched an episode of Game of Thrones.

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Unfortunately, I hopped on this train about 6 seasons late, so the cortex of my brain skilled at catching on quickly to television plots has reached maximum capacity.

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First, I need a flow chart of characters detailing phonetic spellings because, at present, the only name I can remember is Jon.

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Second, what is “the wall” they keep talking about? Who is within it? Who is outside of it? Why doesn’t a dragon just fire breath it down? Third, is everyone simultaneously related and in love? I’m confused. Fourth, I need a map. Who is in the north? Who is in the south? Are all of these places within the wall? Where is this mythical land? Are we in an alternate universe? What if all of this is taking place inside of a snow globe that a little boy is playing with??? No? I’m the only one with this theory? OK.

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Honestly, the only part I understood was the Ed Sheeran cameo.

 

 

Time: 45 minutes (prep + cooking) | Serves: 6 sandwiches

Ingredients:

  • 1 lb. of mushrooms (I did a mix of white + cremini)
  • 1 onion, sliced thin
  • 1 green pepper, chopped
  • 1 jalapeno, diced
  • 1 bundle of swiss chard, stemmed
  • 2 tbsp. of olive oil
  • 1 tbsp. of garlic, minced
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • Mozzarella, for melting
  • Hoagies

How to:

  • Preheat oven to 350
  • Heat a tbsp. of olive oil in a skillet over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add green pepper + jalapeno + S+P, cook another 3-4 minutes, until the mixture starts to caramelize
  • Add mushrooms, crushed red pepper + S+P, cook for 6-8 minutes until mixture is cooked and tender
  • Meanwhile, heat the other tbsp. of olive oil in another skillet over medium heat
  • Add garlic, cook 1 minute
  • Add chard + S+P, cook 3-4 minutes until wilted
  • To assemble, spread mush mix on a hoagie, top with mozz
  • Repeat with other sandwiches
  • Pop in oven for a few minutes until melted
  • Pop open the button on your jeans + allow your gut to extend to its true happy place

 

Vegan Meatball Subs

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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