Vegan Carbonara

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

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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.

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

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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.

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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

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

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

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

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

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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

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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.

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

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

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

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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