Tag: pepper

Vegan Carbonara

9 Comments

fullsizeoutput_aa1

Why errbody be hating on sweet baby Archie’s name?

fullsizeoutput_a87

Do I hope he turns out to be a redheaded high school star athlete and also the lead singer of a self-named band with all of his pals? Absolutely.

fullsizeoutput_a90

Personally, I live for old people names. The older the better. Like, Mildred? INTO IT.

fullsizeoutput_a92

Like, I’m sorry. They can’t name him Joe. This baby was in People magazine while in utero more times than I will be in all of my life. Like, he isn’t a commoner. He needs a name that makes a statement. I also love the family initials are HAM now. V royal. What must it be like for sweet little Megan? It would have been dope if she really broke from tradition and refused to do that archaic walk-out 2 hours after birth in full hair, makeup and heels. Like, Meg, we know you have a diaper on under that dress. We want you to rest. We all understand. They’d have to roll me out on a gurney. I’d do my princess wave horizontally.

fullsizeoutput_aa2

This has infected me so much I dreamt I named a child Roger.

 

 

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

Ingredients:

  • 1 package of spaghetti
  • 1-1.5 cups of shiitake mushrooms, sliced
  • 1 package of firm tofu, water drained from tofu
  • 1/2 cup of unflavored dairy free milk
  • 1/2 cup of nutritional yeast
  • Juice of 1/2 a lemon
  • 1 tbsp. of tahini
  • 1 tsp. of turmeric
  • 1 tbsp. of smoked paprika
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Parsley, for serving

How to:

  • In a bowl, combine shiitake + smoked paprika + S+P
  • Heat olive oil in a skillet over medium heat
  • Add mushrooms, cook 5-6 minutes
  • In a food processor, combine tofu + milk + nutritional yeast + lemon juice + tahini + turmeric + S+P, process until smooth
  • Meanwhile, cook pasta to al denta
  • Add sauce to drained pasta pot, cook for 2-3 minutes
  • Add pasta + mushrooms into the pot, coat + warm for another minute, add some S+P, to taste
  • Serve warm with parsley

 

Adapted from here!

 

Cannellini Bean Salad

2 Comments

Processed with VSCOcam with f2 preset

October – the very best month of the year. This October, however, is especially special. It is the month I wed another human being.

Processed with VSCOcam with f2 preset

I really can’t believe I’m old enough to be married. Alas! Here we are.

Processed with VSCOcam with f2 preset

This is yet another attempt to be skinny/squeeze into the unbearably tight dress I chose.

Processed with VSCOcam with f2 preset

So light, fresh and guilt free. There’s not even any cheese in there!!!!! (Feta would be a delightful addition, though)

Processed with VSCOcam with f2 preset

It then became a panzanella – versatility!!!!

Serves: 3

Time: 1 hour (prep + cooking)

Ingredients:

  • 2 cans cannellini beans, drained
  • 1 red onion, cut in chunks
  • 1 red pepper, cut in chunks
  • 1 yellow pepper, cut in chunks
  • 3 cloves of garlic, minced
  • 1 package of spinach
  • 2 tbsp. of olive oil
  • 2 tbsp. of balsamic vinegar
  • 1 tbsp. of lemon juice
  • 1 tsp. of dried basil
  • S+P, to taste

How to:

  • Preheat oven to 425 degrees
  • Combine peppers + onion + garlic + 1 tbsp. olive oil + S+P
  • Spread veggies on lined baked sheet and roast for 25 minutes, stirring occasionally
  • While roasting, heat 1 tbsp. of olive oil over medium-high heat and add spinach, saute until for 3-4 minutes
  • In a large bowl, combine beans + roasted veggies + spinach + lemon juice + balsamic vinegar + S+P
  • Put in refrigerator and let chill for 20 minutes
  • Serve with lots of crusty breads

Sweet Potato Hash

Leave a comment

Processed with VSCOcam with f2 preset

Sweater weather is upon us & oh how I hope it never leaves. To celebrate, I knew I’d make a mountain of potatoes for dinner.

Processed with VSCOcam with f2 preset

I’m so grateful God created a healthy(ish) potato option for us carb-loving humans.

Processed with VSCOcam with f2 preset

This pan of glory is very similar to my stuffed sweet potatoes. Just a tad easier to curl up with on the couch & devour.

Processed with VSCOcam with f2 preset

Feel free to play around with the veggies. Add whatever your little hearts desire!

Processed with VSCOcam with f2 preset

Easy, breezy, delectable, potato girl. <— New tagline, me thinks.

Serves: 4

Time: 30 minutes (prep + cooking)

Ingredients:

  • 3 large sweet potatoes, peeled + cut in chunks
  • 1 white onion, diced
  • 1 green pepper, diced
  • 1 jalapeno, diced
  • 1 can of mexican corn
  • 1 can of black beans
  • 2 tbsp. of olive oil
  • 1 clove of garlic, minced
  • 1 tsp. of nutmeg
  • 2 tsp. of cumin
  • Cilantro, for serving
  • Mexican cheese, for serving
  • S+P, to taste

How to:

  • Heat 1 tbsp. of olive oil in a large skillet over high heat and add potatoes + nutmeg + S+P
  • Cook for 10-12 minutes stirring often, until fork tender
  • While potatoes cook, heat 1 tbsp. of olive oil in a different skillet over medium-high heat
  • Add garlic + onions, cook until fragrant
  • Add pepper + jalapeno, cook for 2-3 minutes
  • Add corn + black beans + 1 tsp. of cumin + S+P, cook for additional 2-3 minutes
  • Add veggies to the potato skillet once potatoes are done cooking
  • Add 1 tsp. of cumin + S+P, cook for additional 2-3 minutes
  • Serve with a sprinkle of cheese + cilantro