Pesto Stuffed Shells

Let’s talk about stomach viruses.

Not in gory detail, you weirdos.

Just in general terms I think all fellow humans can agree on.

They absolutely blow chunks. No pun intended. Somehow, someway, a plague fell upon our house recently. I feel both blessed and annoyed it chose me to kiss first. Once it hit, it hit hard and your girl was down for the count. Couldn’t move, couldn’t eat, but the best – I couldn’t keep my eyes open OR sleep. Have y’all experienced this before? It was righteous. All night I tossed and turned, unable to get comfortable. Then, G started tossing his cookies. We were both down! Who would care for our seemingly well child?! Luckily, I rallied just in time for her to start spewing. Oh, what great fun it is to crouch down on all fours scrubbing carpets when your body is weak from upchucking.

I say we have a handful more kids so we can all get sick together again sometime.

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

Ingredients:

  • 1 package of jumbo pasta shells
  • Pesto recipe from here
  • Tofu ricotta from here
  • 1 jar of marinara
  • Basil, for serving

How to:

  • Preheat oven to 350
  • Cook pasta shells to just al dente, drain
  • Combine the tofu ricotta + the pesto in a bowl
  • Pour some marinara into the bottom of a baking dish
  • Once shells are cool, stuff them with the pesto ricotta
  • Cover with more marinara
  • Cover with foil, cake for 30 minutes
  • Remove foil, bake another 5 minutes
  • Top your plate with no fewer than 12 + have at it

Lemony Orzo + Chickpea Soup

We’re battling our first baby stomach virus up in here.

Pray for us, won’t you?

It all began when Garr & I decided it’d be nice to go out to brunch to celebrate our 7th anniversary.

That was our first mistake. How quickly we forgot we can’t have nice things or nice, pleasant times out in public with an 11 month old. About 90 seconds into our food coming out, Lou tosses her cookies alllll onto her cheese quesadilla. The very quesadilla Garr was looking forward to eating most of after she got done picking at it. But alas. Poor baby has never really been sick before, thank you, Jesus. So this is major unchartered territory for us. We both just kind of sat there stunned for a second like, “Did this really happen?” before we started frantically cleaning her up & trying to hide the fact she puked everywhere. She felt great afterwards, though, and proceeded to throw Cheerios at anyone who looked her way!

I really shouldn’t blog about vomit before sharing a recipe with you guys.

Time: 35 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 white onion, chopped
  • 3 carrots or 5-6 petite, multi-color carrots (seen here), peeled + sliced thin
  • 1 tbsp. of garlic, minced
  • 1 cup of orzo, uncooked
  • 1 can of chickpeas, rinsed + drained
  • 1/3 cup of tahini
  • Juice of 2 lemons
  • 1 cup of fresh spinach
  • 1/4 cup of fresh dill, chopped
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat olive oil in a stock pot or dutch over over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add carrots, cook another 3-4 minutes
  • Add garlic, cook another minute
  • Add orzo + chickpeas + S+P + about 6 cups of water, bring to a boil, reduce heat to low + simmer for 10 minutes
  • Turn off heat, add in tahini + lemon juice + spinach + most of the dill, leaving some for serving, + some S+P, let spinach wilt, stirring occasionally
  • Serve warm with more dill
  • Adapted from here!

Vegan Lasagna

I’ve peaked!

There is nowhere to go but down from here.

And I’ve accepted my fate.

I saw the Jonas Brothers in concert this weekend. With my best friends. At Red Rocks. I recognize the first part of this might be considered, by some, to be a nightmare. But when you are a millennial who grew up listening to their CDs on repeat and trying to relate your dull, suburban life to that of every single song, it’s truly a dream come true. I practically wore a graphic, fitted tee of Joe’s face under all my clothes to high school for crying out loud. I’ve been waiting for this for as long as I can remember. Most obviously, they did not disappoint. Despite being the oldest people there minus the moms who drove their adolescent daughters there, it was magic. Joe took his shirt off and kissed Sophie Turner and we all chanted Kevin’s name giving him the recognition that beautiful man FINALLY deserves. What more could I ask for?

My only regret is not splurging on better seats so their sweat would fling on me.

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 12 lasagna noodles
  • 1 zucchini, chopped
  • 1 package of white or cremini mushrooms, chopped
  • 1 red bell pepper, chopped
  • 12 oz. package of frozen spinach
  • 1 package of extra firm tofu
  • 1 cup of hummus, whatever flavor you’re digging
  • 1/2 cup of nutritional yeast + more for serving
  • 1/4 cup basil + more for serving
  • 2 jars of marinara sauce
  • 1 tbsp. of olive oil
  • 1 tbsp. of Italian seasoning
  • 1 tsp. of garlic powder
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Preheat oven to 350
  • Cook noodles to al dente
  • Meanwhile, wrap tofu in a clean kitchen towel + place something heavy on top, let drain for 10 minutes
  • Heat olive oil in a skillet over medium heat
  • Add zucchini + mushrooms + bell pepper + S+P, cook 8-10 minutes
  • Add spinach + cook another 5 minutes, remove from heat
  • Crumble tofu into a bowl + add hummus + nutritional yeast + basil + Italian seasoning + garlic powder + crushed red pepper + S+P, mix well
  • Pour some marinara in the bottom of a baking dish + layer 3 of the noodles + ricotta mix + veggies + marinara
  • Repeat until all ingredients are used up
  • Cover with foil + bake for 30 minutes
  • Remove foil + bake another 5 if you want a little crispness on the edges
  • Serve warm with basil + more nutritional yeast
  • Take a slice to a friend along with a copy of your favorite Jonas Brothers CD and ask if you can rock out together

Adapted from here!