Dolmas Salad

I’m really sick and tired of being the selfless one in this family.

I give until it HURTS.

And I ask for so little in return.

For example, we asked our pals to come over and take some photos for a Christmas card yesterday. Yes, I know what you’re thinking. Rachel, hire a professional to take some nice photos you will cherish forever. Yeah, that sounds nice and all, but my daughter is a terrorist and I am the cheapest person you know so. Here we are. We take a few shots. All is well. I’m flipping through them and I find one where I look just absolutely STELLAR. Like, I’m not a photogenic person (or maybe I just refuse to believe I actually look the way I do), but in this shot, I was on POINT. I show it to Garrett to get his approval and he’s like, “….Rachel, my eyes are closed.” I just don’t see his point. This isn’t about you. People need to hang this photo of ME on their refrigerators!!! I was so peeved. I pick a back up that is like OK I guess and he’s all, “But Topanga isn’t in that one.” I truly get no respect.

Then we have another discussion about why I don’t zoom in on anyone else in photos before declaring my favorites and that is just more than I can handle in a day.

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

Ingredients:

  • 6-8 dolmas, chopped up (I find mine at Trader Joe’s)
  • 1 can of chickpeas, rinsed + drained
  • 2-3 rainbow carrots, sliced in thin rounds
  • 4-6 mini bell peppers, sliced thin
  • 1/4 cup of kalamata olives, chopped
  • 2 mini cucumbers, sliced thin
  • 1/4 cup of dill, chopped
  • Juice of 1 lemon
  • 1/2 cup of olive oil
  • S+P, to taste
  • 4-6 cups of arugula, for serving

How to:

  • Preheat oven to 400
  • Arrange chickpeas + carrots on a lined baking sheet
  • Drizzle with 1-2 tbsp. of olive oil + S+P, roast for 25 minutes, tossing once in the middle
  • Meanwhile, combine lemon juice + remaining olive oil + dill + S+P, stir well
  • Combine peppers + olives + cucumbers + pour dilly lemon dressing on top
  • To serve, arrange some arugula on a plate + top with roasted chickpeas + carrots + marinated veggies + dolmas
  • Snarf this baby down + then wash it down with the remaining dolmas in your can


Tempeh + Quinoa Stuffed Peppers

Anyone else practicing their vault run in the kitchen during the commercial breaks of the Olympics?

Just me? Kewl, kewl.

Idk what gives, but whenever the summer Olympics come around, I act like I’ve been competing as an elite gymnast my entire life.

I’m especially into it this year because I’m trying to manifest Lou’s Olympic gymnastic debut at the 2036 games. 2040 at the latest, but she’ll basically be an old hag by then so we’ll see. I just think she has the *it* factor. She likes to play this game where Garr holds both of her feet in one of his hands & she balances & throws her arms out like a daggum cheerleader. She’s a prodigy! I’m making her watch gymnastics with me and I keep telling her these women are her future mentors so watch and learn!

My luck she will blame me for putting immense pressure on her at the ripe age of 8 months old & she’ll do an E! True Hollywood Story on her life painting me as the villain.

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 4 bell peppers, halved
  • 1 package of tempeh, cubed
  • 1 cup of quinoa, cooked
  • 1 yellow onion, diced
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 tbsp. of garlic, minced
  • 1 cup of tomato sauce
  • 1 tsp. of italian seasoning
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 3 tbsp. of olive oil
  • Vegan cheese shreds

How to:

  • Preheat oven to 350
  • Arrange bell peppers in a baking dish, cut side up
  • Drizzle with 1 tbsp. of olive oil + S+P, bake for 10 minutes, just to soften them a bit
  • Meanwhile, heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add tempeh + S+P, cook 5-7 minutes or until crisp to your desire, remove from the skillet
  • Heat remaining oil
  • Add onions + S+P, cook 3-4 minutes
  • Add zucchini + squash + S+P, cook another 3-4 minutes
  • Add garlic, cook another minute
  • Add tempeh back to the skillet along with quinoa + tomato sauce + italian seasoning + red pepper + S+P, cook 6-7 minutes or until everything is nice + combined
  • Heap some of your mixture into each pepper half + top with cheese shreds
  • Bake for 20-25 minutes or until cheese is as melty as vegan cheese gets
  • Smash a pepper in a pal’s face like you would a nice cream pie

Vegan Philly Cheesesteak Sammies

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It’s still over a month away yet here I sit stressed about Christmas.

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It’s not supposed to be this way. I should be focused on the birth of our Lord and Savior! The many blessings the year has brought me! The New Year’s resolutions I will certainly not keep!

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Instead I am left wrestling with answers to the dreaded question, “What do you want for Christmas?”

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To be left alone, honestly. Seriously, it’s so stressful coming up with random things I want others to purchase for me and then wrap and hold onto until 12/25. If I want something, I typically weight the pros and cons, research the best deals, find a coupon code, put it in my cart and then talk myself out of it. I like this process, I’m comfortable with it, it makes sense to me. Why organize a Christmas list? Let’s just spend time together and sing carols and string popcorn on trees like the olden days. But I am an acquiescent child. I put together a list, I checked it twice, I sent it it to my parents and husband. I thought I was really doing them a favor, too. Look, here are some ideas you unimaginative shoppers. Know what I get in return? “That’s a really long list.” K. I’m out.

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Garrett also said, “Wow, I started a list for you too and it has none of this stuff on it.” He knows me so well.

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4 sandwiches

Ingredients:

  • 1 package of tempeh, sliced thin
  • 1 onion, sliced thin
  • 1 green pepper, sliced thin
  • 1/4 cup of soy sauce + 2 tbsp.
  • 1 tbsp. of dijon mustard
  • 2 tbsp. of garlic, minced
  • 1 sweet potato, cubed
  • 1/4 cup of full-fat coconut milk
  • 3 tbsp. of nutritional yeast
  • 2 tbsp. of lemon juice
  • 1 tbsp. of sriracha
  • 5 tbsp. of olive oil
  • 1 tsp. of garlic powder
  • 1 tbsp. of paprika
  • S+P, to taste
  • Crusty french bread, for serving

How to:

  • In a bowl, combine 1/4 cup of soy sauce + dijon + 1 tbsp. of garlic + 1 tbsp. of olive oil
  • Add tempeh slices, coat in the soy sauce mix + set aside
  • Add sweet potato to a sauce pan + add water + bring to a boil
  • Lower heat + simmer for 15 minutes, drain + let cool
  • Add sweet potato + remaining soy sauce + coconut milk + nutritional yeast + lemon juice + sriracha + 3 tbsp. of olive oil + garlic powder + S+P to a food processor + pulse until smooth, set aside
  • Heat a skillet over medium heat
  • Add tempeh + sauce it marinated in, cook for 6-7 minutes, until crisp + browned to your liking
  • Remove from the pan
  • Add remaining olive oil
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add green peppers, cook another 3-4 minutes
  • Add tempeh + paprika, cook another 2-3 minutes
  • To serve, place some tempeh mix into your crusty bread + top with cheese sauce

 

Adapted from here!