Tag: onion

Root Veggie + Miso Risotto

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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!

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Vegan Hot Dish

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Tater tots hold a special place in my heart.

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And my gut.

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I’ve mentioned it before, but I used to be what some call a picky eater.

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Hot dogs and chicken nuggets were my main food groups. Growing up we dined out a lot. Probably because I threw a fit every time they tried to serve me pork chops and apple sauce or some crap. I frequented the local Sonic Drive-In regularly with my pops. By regularly, I mean weekly, I’m pretty sure. After two bites of whatever heinous dinner they tried to shove down my throat, I would kick and scream and Greg would drive us to the local Sonic for limeades and wait for it…… cheese tots. Your girl used to drown her adolescent sorrows all up in some cheesy tots. I just have the fondest memories of my dad introducing me to Conway Twitty and listening to the top 40 radio countdown shows (I have a vivid memory of Vitamin C’s “Graduation” being number 1 for a considerable amount of time and IT WAS MY JAM) while sitting in our spot at Sonic.

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I don’t eat cheese now, but I can tell you with absolute certainty I will have cheese tots again one day.

 

 

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

Ingredients:

  • 1 onion, chopped
  • 1 tbsp. of garlic, minced
  • 1 jalapeno, diced
  • 2 red peppers, chopped
  • 1 green pepper, chopped
  • 1 can of black beans, rinsed + drained
  • 1 can of corn, drained
  • 1 can of fire roasted tomatoes
  • 1 package of cauliflower tater tots
  • 1 tbsp. of olive oil
  • 1 tbsp. of cumin
  • 1 tsp. of crushed red pepper
  • 1 tsp. of smoked paprika
  • 1 tsp. of chili powder
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 350
  • Heat oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add peppers + S+P, cook another 3-4 minutes
  • Add beans + corn + tomatoes + spices + S+P, bring to a simmer + cook 3-4 minutes
  • Turn off hot + top with tots
  • Bake 20 minutes
  • Broil for 2-3 minutes until tots get crispy
  • Serve warm with cilantro
  • Scoop a heaping helping of this into a bowl + go to daggum town on this grub

Vegan Philly Cheesesteak Sammies

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It’s still over a month away yet here I sit stressed about Christmas.

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It’s not supposed to be this way. I should be focused on the birth of our Lord and Savior! The many blessings the year has brought me! The New Year’s resolutions I will certainly not keep!

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Instead I am left wrestling with answers to the dreaded question, “What do you want for Christmas?”

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To be left alone, honestly. Seriously, it’s so stressful coming up with random things I want others to purchase for me and then wrap and hold onto until 12/25. If I want something, I typically weight the pros and cons, research the best deals, find a coupon code, put it in my cart and then talk myself out of it. I like this process, I’m comfortable with it, it makes sense to me. Why organize a Christmas list? Let’s just spend time together and sing carols and string popcorn on trees like the olden days. But I am an acquiescent child. I put together a list, I checked it twice, I sent it it to my parents and husband. I thought I was really doing them a favor, too. Look, here are some ideas you unimaginative shoppers. Know what I get in return? “That’s a really long list.” K. I’m out.

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Garrett also said, “Wow, I started a list for you too and it has none of this stuff on it.” He knows me so well.

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4 sandwiches

Ingredients:

  • 1 package of tempeh, sliced thin
  • 1 onion, sliced thin
  • 1 green pepper, sliced thin
  • 1/4 cup of soy sauce + 2 tbsp.
  • 1 tbsp. of dijon mustard
  • 2 tbsp. of garlic, minced
  • 1 sweet potato, cubed
  • 1/4 cup of full-fat coconut milk
  • 3 tbsp. of nutritional yeast
  • 2 tbsp. of lemon juice
  • 1 tbsp. of sriracha
  • 5 tbsp. of olive oil
  • 1 tsp. of garlic powder
  • 1 tbsp. of paprika
  • S+P, to taste
  • Crusty french bread, for serving

How to:

  • In a bowl, combine 1/4 cup of soy sauce + dijon + 1 tbsp. of garlic + 1 tbsp. of olive oil
  • Add tempeh slices, coat in the soy sauce mix + set aside
  • Add sweet potato to a sauce pan + add water + bring to a boil
  • Lower heat + simmer for 15 minutes, drain + let cool
  • Add sweet potato + remaining soy sauce + coconut milk + nutritional yeast + lemon juice + sriracha + 3 tbsp. of olive oil + garlic powder + S+P to a food processor + pulse until smooth, set aside
  • Heat a skillet over medium heat
  • Add tempeh + sauce it marinated in, cook for 6-7 minutes, until crisp + browned to your liking
  • Remove from the pan
  • Add remaining olive oil
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add green peppers, cook another 3-4 minutes
  • Add tempeh + paprika, cook another 2-3 minutes
  • To serve, place some tempeh mix into your crusty bread + top with cheese sauce

 

Adapted from here!