Veggie Pad Thai

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I haven’t been inside a car in over a week.

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I haven’t even left the confines of my neighborhood.

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I really feel I’m contributing to society over here.

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I have high hopes to make great use of this quarantined time. I want to do lots of projects around the house, get organized for our impending move, catch up on some reading and do a couple of puzzles I haven’t had time for. Valiant goals, I’d say! This first, full quarantined weekend rolled around and your girl laid her happy behind up on the couch the ENTIRE TIME. The amount of Netflix that was watched and naps that were had is honestly embarrassing. I was so exhausted from resting too much….like. I’m a problem. I need the Lord to infuse some motivation in me to make the most of this time and not squander it on watching The Office for literally the 2435th time.

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Once we get through Tiger King, I’ll get off the couch, I promise.

 

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 2 packages of easy pad thai noodles
  • 6-8 white mushrooms, chopped
  • 2 cups of napa cabbage, chopped
  • 1 red bell pepper, sliced thin
  • 1/2 cup of green onion, diced
  • 1/4 cup of cilantro, chopped
  • Juice of 2 limes
  • 2 tbsp. of garlic, minced
  • 3 tbsp. of soy sauce
  • 2 tbsp. of creamy peanut butter
  • 1 tbsp. of sesame oil
  • Chopped peanuts, for serving

How to:

  • In a food processor, combine lime juice + garlic + soy sauce + peanut butter, set aside
  • Heat sesame oil in a wok over medium heat
  • Add mushrooms + cabbage + bell pepper, cook about 4-5 minutes
  • Add green onion, cook another minute
  • Add noodles + peanut sauce, cook according to noodle package directions, but should be just a couple of minutes
  • Turn off heat + stir in cilantro
  • Serve warm with peanuts + lime wedges
  • Feed to your quarantined sweetie + see if he will finally play Monopoly with you

 

Adapted from here!

Peanut Butter Hummus

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So, how about them Cowboys, eh?

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I’m just trying to bring a little levity to the situation.

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Because I fear our world is in the midst of pure chaos.

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The coronavirus is the giant, infectious, elephant in the room, if you dare enter a room with more than a handful people in it. There’s nowhere to turn to get away from it! It’s taken over the news, social media, workplaces, businesses. I hardly remember what life was like when I could just go into an establishment and not judge everyone by their sniffles. I’m not overly concerned I will personally catch it, but I do worry about everyone else! I also spend 90% of my life in my house, so I’m practically quarantined every day. My mom called me in a panic last night that her grocery store was out of toilet paper and she waited in the checkout line for 20+ minutes. Naturally, I forced Garrett to go with me to our grocery store to stock up. It was so calm… like eerily so.

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But I did snag a big pack of Charmin, so success!

 

 

Time: 30 minutes (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1/3 cup of coconut sugar
  • 1/2 cup of creamy peanut butter
  • 1/4 cup unsweetened plain almond milk
  • 2 tsp. of vanilla extract
  • 1/4 cup of dark chocolate chips
  • Pinch of S

How to:

  • In a food processor, combine chickpeas + coconut sugar + peanut butter + almond milk + vanilla + S
  • Process until smooth
  • Pour in a bowl + fold in some chocolate chips + top with the rest
  • Cover + refrigerate for several hours until ready to serve
  • Serve with some lil graham crackers
  • Using graham cracker, smear some hummus all over face + add some cucumbers to your eyes, enjoy the exfoliation

 

Adapted from here!

PB + Chocolate Chip Skillet

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Give me a mic, put me in front of athletes & roll the camera.

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Because I am ready to become a sports reporter.

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I’m not sure why it’s taken me 28 long years to discover my destiny.

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Prob because I didn’t like sports until I was 25 and even then I only learned the rules like last year, but that’s neither here nor there. I went to my first NHL game this weekend. Am now a BIG hockey guy. It’s quick, it’s violent, I dig it. I just love the camaraderie at sporting events. All the strangers drinking overpriced brewskis and shouting at the top of their lungs, hoping for the same outcome. I love giving out high fives all willy nilly and becoming fast friends with the bros next to me. America, man. I think I could really provide some colorful commentary to stale ESPN and the like. All their anchors know too much, like rules and player names.  It’ll be less analyzing plays and more analyzing athlete moods and crowd energy  – the important stuff.

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Oh, and I’ll pack lil vegan treats for everyone to snack on in between plays!

 

 

Time: 1 hour (prep + baking) | Serves: 6-8

Ingredients:

  • 1 1/4 cup of whole wheat flour
  • 1 tsp. of baking soda
  • Pinch of S
  • 1/2 cup of vegan butter, softened
  • 1/2 cup of pure cane sugar
  • 1/2 cup of brown sugar
  • 1/2 cup of creamy PB
  • 1 tbsp. of flax meal
  • 2 tsp. of vanilla extract
  • 3/4 cup of vegan chocolate chips

How to:

  • Preheat oven to 350
  • Grease a skillet with cooking spray
  • In a tiny bowl, combine flax with 3 tbsp. of warm water, mix + set aside
  • In a bowl, whisk flour + baking soda + S, set aside
  • In a mixer bowl, combine butter + sugars + PB, beat for two minutes on medium
  • Add in flax egg + vanilla extract, mix on high for a minute to get all that good good combined
  • Turn mixer on low + slowly add in dry ingredients a lil at a time until all combined
  • Turn off mixer + fold in chocolate chips
  • Spread cookie dough + pat down evenly in skillet
  • Bake 25 minutes, remove + let cool (it’ll cook more in the warm AF skillet!)
  • Cut + serve warm
  • Let it sit out on your counter + nibble on it every time you walk by + see if you can beat our household record of devouring in 5 hours

 

Adapted from here!