Peanut Butter + Pretzel Crepes

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So how can the government just be, like, ~shut down~?

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Don’t we elect these officials to govern?

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Isn’t that a little hard to do when the elected officials shut down the government…?

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Perhaps I’m simplifying things. I don’t know anything about politics. I don’t believe in them, as a rule. I just wonder what our representatives are doing up there in DC this last, I don’t know, month or so? I imagine them roping off little sections of the Capitol for various game stations. There’s obviously a poker table with a professional dealer and  those little see through poker visors. Then there are your classics – Monopoly, Scrabble, Operation, etc. For those inclined to keep the mind agile during the shutdown, there are puzzles and crosswords, too. For our more active ladies and gents, there’s a couple of Twister mats and Bop-Its. They’ve gotta pass the time somehow.

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Honestly, I wonder if they could use some of the funds they’re saving not paying federal employees and pay to live stream this thing.

 

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

Ingredients:

  • 1 1/2 cups of whole wheat flour
  • 3 tbsp. of brown sugar
  • 1 tsp. of baking powder
  • 2 cups of flax milk
  • 1 tsp. of vanilla extract
  • 1 tbsp. of olive oil
  • 6 tbsp. of peanut butter
  • 1 cup of pretzels, crumbled
  • 1 pint of raspberries, rinsed
  • 1 tbsp. of lemon juice
  • 1 tbsp. of pure cane sugar

How to:

  • In a bowl, combine flour + brown sugar + baking powder + milk + extract + olive oil, mix well
  • Heat a large skillet sprayed with nonstick oil over medium heat
  • Meanwhile, combine raspberries + lemon juice + sugar + 2 tbsp. of water in a sauce pan, bring to a boil, reduce + simmer for a few minutes, remove from heat
  • Strain raspberry sauce if you don’t want seeds, but it won’t be as thick that way
  • Add 1/4 to 1/2 cup of batter at a time, spreading it in a thin, layer all around the bottom of the pan, cook 2-3 minutes, flip + cook another 2 minutes, remove + repeat with batter
  • To serve, spread 1 tbsp. of peanut butter on one half of the crepe + top with a handful of pretzel crumbles + top with a lil raspberry drizzle, roll up + top with more raspberry drizzle, serve warm, room temp or cold
  • Grab a couple of these handheld babies + do the hokey pokey all around the kitchen

 

Crepe batter from here!

Grilled PB + Banana + Tempeh Bacon Sammies

 

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Sometimes I surprise myself.

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By how little I know about things I should have been taught in middle school.

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Exhibit A: Garr and I were watching Planet Earth last night. All sorts of animals were doing all sorts of things. About 18 times, I thought to myself, “Didn’t know penguins did that” or “Wow, who knew goats could do that?” Garr’s favorite was when I made the mistake of thinking out loud, “Huh, I didn’t know bears hung out in snow-covered mountains.”

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Then, today’s top news story is the plummeting stock market. I’m listening and I’m like, yes, yes, I’m following. Down = bad; up = good. Simple enough. Then, they start really diving into it… Percentages, points, men in ill-fitting suits running around with little notepads. I find myself thinking, “Do I even know what the stock market really is……….???”

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I have other valuable knowledge, though, like TV, some books and vegan foods.

 

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4 sammies

Ingredients:

  • 12 slices of ezekiel bread
  • 1 1/2 cups of natural PB
  • 1 banana, sliced thin
  • 1 cup of raspberry preserves
  • 1 package of tempeh, sliced in thin strips
  • 1 tbsp. of soy sauce
  • 3 tbsp. of olive oil
  • 1 tbsp. of agave
  • 2 tsp. of liquid smoke
  • 1 tsp. of hot sauce
  • 1 tsp. of cumin
  • 1/2 tsp. of chili powder
  • S+P, to taste
  • Vegan butter, for grilling sammies

How to:

  • In a bowl, combine soy sauce + 1 tbsp. of olive oil + agave + liquid smoke + hot sauce + cumin + chili powder + some S+P
  • Arrange tempeh slices in a dish + pour marinade over, let them sit for 20 minutes
  • Heat remaining olive oil in a skillet over medium heat
  • Arrange tempeh slices in a single layer, cook for 2-3 minutes, flip + cook another 2 minutes, remove + put on a plate
  • To build sammies, spread some softened vegan butter on two slices of bread
  • On the unbuttered sides, spread some preserves + on one slice of bread + some PB on another, top PB slice with banana + bacon, put the two together, repeat with remaining sammies
  • Heat some butter in a skillet over low-medium heat, grill sammies for 3-4 minutes on each side
  • Serve warm
  • Put on gloves before handling because the ooey gooey goodness of this melty PB is gonna get all over you

 

Bacon from here!

https://simpleveganblog.com/tempeh-bacon/

Cashew Crunch Bowl

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I love celebrating the people I love!

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I’m not even particularly good at it. Like, I’m not overly thoughtful and I pick out pretty lame cards and I don’t go super out of my way or anything. Perhaps I just love having excuses to brunch. Hmm…

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Anyways, I had the most joyous Sunday celebrating my sweet mom. It’s strange to type mom in reference to the human who is my mom, though. I typically call her Susan or some dramatic version of mom. Like, I am 25 years old and she is Mommy in my phone. I’m certain this is normal.

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I’m also certain she is full of magical healing powers. I text her every time I am flooded with anxiety and force her to stop what she’s doing and talk me off of the ledge. For instance, there was one of eight episodes this weekend where my anxiety centered around whether or not I turned off the coffee pot when I left the house. I thought the only two possible outcomes would be I either burn the house down or the carafe would explode and stab my dog. She has to hear these things multiple times a day. Like, for some reason, all it takes is her saying, “that ridiculous thing you are worried about will not happen” and I am pretty much back to a normal human again.

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I wonder if I am a tiring child.

P.S. I had not actually left the coffee pot on.

 

 

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

Ingredients:

  • 1 head of romaine, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 cup of red cabbage, chopped
  • 1 cup of edamame, cooked
  • 1/2 cup of lightly salted cashews
  • 1/2 cup of peanut butter
  • 2 tbsp. of honey
  • 2 tbsp. of sriracha
  • 1 tbsp. of olive oil
  • 1 tsp. of red wine vinegar
  • S+P, to taste
  • Green onion, for serving

How to:

  • In a bowl, combine peanut butter + honey + sriracha + olive oil + red wine vinegar
  • In a bigger bowl, combine romaine + red pepper + yellow pepper + red cabbage + edamame + cashews + S+P
  • Mix in some peanut butter dressing
  • Top with green onion + serve
  • Toss salad up into the air + let all of the ingredients fall on you in a confetti shower + eat everything off of floor