Miso Veggie Noodles

fullsizeoutput_608

Why must I be so incredibly thoughtful?

fullsizeoutput_5e7

It’s really throwing a giant wrench smackdab in the middle of my bank account.

fullsizeoutput_5ed

It’s been my new year’s resolution every year since I can remember that I’m going to be more thoughtful. No longer will I yell “My presence is your present!” at my family when it’s my turn to pass out Christmas gifts.

fullsizeoutput_5f1

So this Christmas, I’ve done something I’ve never done before – purchased real gifts! Not just grab a bottle of wine on the way to the party or craft a last minute coupon book like a 7-year-old, I actually, like, went to stores and perused shelves for things I thought my humans might enjoy. There’s a lot of stuff out there when you aren’t totally self-centered and a major cheap-o! Soon, though, it became an addiction. If I left a store empty handed, I would curse the proprietor for not having equal parts useful and humorous gift options at a sensible price. I felt so defeated the other day after not checking everything off my list, I pouted and cried the rest of the evening.

fullsizeoutput_614

I’ve really mastered the “reason for the season” thing.

 

 

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

Ingredients:

  • 2 zucchini, spiralized
  • 2 beets, peeled + spiralized or shredded
  • 1 cup of matchstick carrots or 2 carrots, peeled + shreeded
  • 1 cup of snap peas
  • 1 package of tempeh, cubed
  • 1 can of chickpeas, rinsed + drained
  • 1/2 cup of sesame miso
  • 2 tbsp. of fresh ginger, minced
  • Juice of 1 lime
  • 2 tbsp. of soy sauce
  • 2 tbsp. of rice vinegar
  • 2 tsp. of toasted sesame oil
  • 1/2 cup + 2 tbsp. of olive oil
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 400 degrees
  • In a bowl, combine half of the miso + half the ginger + juice of 1/2 the lime + half the soy sauce + half the rice vinegar + half the toasted sesame oil + 1/4 cup of the olive oil, whisk well
  • Add tempeh to the dressing + coat, marinate 10 minutes
  • Meanwhile, mix up the other half of the dressing ingredients, set aside
  • On a lined baking sheet, spread chickpeas into an even layer
  • Drizzle with 1 tbsp. of olive oil + some S+P, bake 20-25 minutes, tossing once in the middle of cooking
  • Meanwhile, heat the remaining tbsp. of olive oil in a skillet over medium heat
  • Add marinated tempeh, cook for 6-8 minutes, browning on all sides
  • Remove from pan + add snap peas, cook 3-4 minutes, remove
  • To serve, combine all veggie noodles in a bowl with tempeh + chickpeas + snap peas + cilantro + toss with dressing
  • Crunch + slurp on your noodles while simultaneously rocking around your Christmas tree

 

Dressing adapted from here!

Spicy Dan Dan Noodles

9D946C0F-6178-4183-8CDA-D29C2B9A9950

Actual Google search of mine: is it possible to fall ill from too much socializing?

BFE87F8A-F249-4629-90DB-18A080A09028

I’m at my home base for a bit before the move to NC.

45C97BBF-F76B-4617-B89A-7A45C8B28ED8

I almost need an assistant to keep up with my social calendar. Packed, I tell you!

776F0258-E2B6-4BDA-ABFF-20AE80F39257

I’m not complaining, I love bee bopping around with my pals. I’m just simply unsure if my homebody brain can handle all of these interactions. It’s like sensory overload. *Humans, everywhere, cannot compute* Brain and I are used to quiet evenings studying food and trying to complete our 1 novel a week challenge. Now I’m out on school nights until 10:00 pm like a daggum LA socialite! It’s catching up to me, though. I’m developing an itchy throat and utter fatigue.

ED371B60-5A84-4433-A1C2-A861A5C19E94

Brain and I are ready to get to NC where we know 0 living creatures and can rot in peace.

 

Time: 45 minutes (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 package of rice noodles
  • 1/2 cup of walnuts
  • 4 green onion + more for serving, sliced thin
  • 1 tbsp. of fresh ginger, minced
  • 1 jalapeno, sliced thin
  • 4 cups of packed spinach leaves
  • 1/2 English cucumber, sliced thin
  • 2 tbsp. of garlic, minced
  • 2 tbsp. of soy sauce
  • 2 tbsp. of rice vinegar
  • 1 tbsp. of toasted sesame oil
  • 2 tsp. of crushed red pepper
  • Juice of 1 lime
  • 2 tbsp. of olive oil
  • P, to taste

How to:

  • Cook noodles to package directions, reserve a cup of the cooking liquid, drain noods
  • Meanwhile, toast walnuts in a dry skillet over low-medium heat for 3-4 minutes
  • In a food processor, combine walnuts + ginger + jalapeno + garlic + crushed red pepper, pulse to combine
  • Now add soy sauce + rice vinegar + sesame oil + a splash of water, combine until smooth + add some pepper to it
  • Add oil to pot you cooked the noodles in + heat over medium
  • Add green onion, cook 2-3 minutes
  • Add sauce you made, cook another minute
  • Add spinach, noodles + reserved cooking liquid, tossing to coat
  • Turn off heat, squeeze in lime juice + add cucumber
  • Serve warm
  • Slurp the dang heck out of these bad boys and annoy your table mates

 

Recipe from here!

Chickpea Noodle Soup

C8F928BD-1644-4A80-A020-ED2DFF6FC310

I took a bath.

8CAA6613-91D8-4348-B66F-7D2E635AFEC9

This is noteworthy because I find the idea of sitting one’s bum on a bare tub repulsive.

84FD9DD8-3400-4645-9769-FC11D2CD8C2A

I still can’t think about it for long periods of time, but, wow, have I been missing out on the luxury that is a bath.

CEED1D63-94C6-4CAA-A882-7F733A9A09BC

For Christmas, Garr bought me bath salts, bubble bath, face masks, mini pumpkin-scented candles to line the tub and champagne. He said I deserved to relax and unwind. *Swoon* So, I did it. I lit the candles, put on some music, poured myself a mimo and grabbed a book. After submerging myself into the piping hot water, I looked down and realized: this is why I don’t take baths; this is not my angle. I got over myself and ~relaxed~. An hour later, Garr is banging on the door like, “ummm, are you alive??” I’m all, “nah, I think this is how I’d like to go actually, leave me here.”

C7A00724-4064-4EAE-A86B-1ACF5A6DB8A3

Warning for first-time bathers: An entire bottle of bubble bath is too much for one bath.

 

Time: 2 hours (prep + cooking) | Serves: 6-8

Ingredients

  • 1 box of whole wheat pasta
  • 2 cans of chickpeas, drained + rinsed
  • 1 onion, diced
  • 3 carrots, peeled + chopped
  • 4 celery stalks, chopped
  • 2 tbsp. of garlic, minced
  • 1/4 cup of parsley, chopped + more for serving
  • 2 sprigs of rosemary, chopped
  • 1 tsp. of garlic powder
  • 1 tsp. of onion powder
  • 1 tsp. of oregano
  • 1/2 tsp. of crushed red pepper
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat olive oil in a large pot over medium heat
  • Add onion + S+P, cook for 3 minutes
  • Add carrots + celery + S+P, cook another 5-7 minutes
  • Add garlic, cook another minute
  • Add chickpeas + parsley + rosemary + garlic powder + onion powder + oregano + crushed red pepper + S+P, cook 2-3 minutes
  • Add enough water to cover mixture, bring to a boil
  • Reduce to a simmer, cover + cook for 1 hour, adjust seasoning to taste
  • If you like a lot of broth, add more water before adding the pasta, if not, go ‘head and dump that pasta in the pot, cook for 7-8 minutes or until al dente
  • Serve warm + with extra parsley
  • Fake having the flu so you can do nothing but binge reality TV and stuff yourself with this soup

 

Idea from here!

http://www.thebakingfairy.net/2015/02/chickpea-noodle-soup/