Beet Burgers

fullsizeoutput_ea0

I just want to be the kewlest house in the neighborhood.

fullsizeoutput_e67

I can never win at being the kewlest person in any given group ever, but maybe my house can win.

fullsizeoutput_e97

Certainly not for any sort of interior decorating or gardening competition, oh no. I have no talents or time for such things.

fullsizeoutput_e99

I just mean among the neighborhood children out trick-or-treating. Garr & I are going to church this evening and while I loathe the thought of missing toddlers in dinosaur costumes and the chance to lure one into my home and keep forever, we must get our Jesus on. So I got a couple of bags of GOOD candy – no off brand junk in this house! I’m talking Snickers, M&Ms & the queen – Reese’s. I put it all in a bowl & have it on the front porch with a sign that reads to take as much as you want. Like, I want some little kid to pick up that bowl and dump the entire thing in his pillow case & run back to his mom screaming about his haul. It’s two-fold, really. I’m generous AF and I don’t want to binge candy tonight because I know I have no self control. Honestly, the only level of rich I want to get to is just rich enough to buy full size candy bars & pass out 12 dozen to each kid at Halloween.

fullsizeoutput_e9f

Do you think the parents would mind if I set up a camera to capture footage of their dressed up kids to just have for my personal archives of cuteness?

 

 

 

Time: 1 1/2 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 3 beets, washed + peeled
  • 1/2 a red onion, diced
  • 1 can of black beans, rinsed + drained
  • 2 cups of white button mushrooms, chopped
  • 1 tbsp. of garlic, minced
  • 1/2 cup of walnuts, finely chopped or crushed in a food processor
  • 1 cup of quinoa, cooked
  • 1 tbsp. of cumin
  • 1 tbsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1/2 tsp. of crushed red pepper
  • 1 tsp. of soy sauce
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Buns, for serving
  • Arugula, for serving
  • Tomato sliced, for serving

How to:

  • Heat oil in a skillet over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic, cook another minute
  • Add mushrooms + S+P, cook another 5-6 minutes
  • Turn off heat, add in black beans + mash them bad boys all up together with the mushroom mix
  • Add to a bowl
  • Meanwhile, grate your beets using a cheese grater + add to the bowl along with the quinoa + walnuts + cumin + chili powder + smoked paprika + red pepper + soy sauce + some more S+P, mix to combine
  • Place mix in the fridge for 30 minutes and preheat your oven to 400 degrees while you wait
  • Form burgers into patties + arrange on a lined, greased baking sheet
  • Bake for 40 minutes, flipping once in the middle
  • Serve warm on buns with arugula + tomatoes
  • Eat 8 on Halloween + rub any of the beet crumbles on your mouth + hands so it looks like BLOOD

 

Adapted from here!

Crispy Eggplant + Orange Salad

fullsizeoutput_e22

Shopping is an activity I detest.

fullsizeoutput_e05

Unless I’m with my mother and she’s paying, of course.

fullsizeoutput_e06

But honestly moms just have this innate skill that the Lord infuses in them the moment they conceive. They can choose clothes for their daughter that said daughter would never pick out herself and they turn out to be the daughter’s very favorite clothes.

fullsizeoutput_e13

I’m simply lost without her shopping guidance. I spent three hours shopping for a dress this weekend. Three hours of my life I could have spent doing 1.8 million other things like bingeing a show, reading a book, exploring a new hobby, learning a new language, working on my excel spreadsheet of America’s top airports, etc. I went to NO JOKE 11 stores. Everything was either a frumpy sack on me or $300. I needed Susan there to dig through the sale bins & pull out the gem among the rocks. And isn’t it the MOST typical that I was shopping v specifically for a dress, so the world conspired against me to put nothing but adorable sweaters in my path? It’s cruel and unusual!

fullsizeoutput_e18

So, the next best thing – I made her online shop for me & ordered a dress she picked out. Boom.

 

 

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

Ingredients:

  • 5-6 cups of arugula
  • 1 eggplant, peeled + cut into cubes
  • 1 cup of panko breadcrumbs
  • 1 tbsp. of flax meal
  • 1 cup of spinach
  • 1/4 cup of basil leaves
  • 1/2 cup of pumpkin seeds
  • 2 tbsp. of nutritional yeast
  • 1 tbsp. of garlic, minced
  • 1 cup of quinoa, cooked
  • 1 orange, cut into lil pieces
  • 1/2 cup of kalamata olives, cut in half
  • 1 shallot, sliced thin
  • 1/2 cup + 1 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Place eggplant cubes in a colander + sprinkle with some S, coating on the lil cubes – let water release + drain for about 30 minutes
  • Preheat oven to 400 degrees
  • In a food processor, combine spinach + 1 cup of aurugla + basil + pumpkin seeds + nutritional yeast + garlic + S+P, process on low + slowly add in 1/2 cup of olive oil until well combined, refrigerate until ready to serve
  • Add flax meal + 1/2 cup of warm water to a bowl, set aside for a few minutes + add breadcrumbs to another bowl, add red pepper + some S+P to it
  • Pat dry the eggplant cubes, then a few cubes at a time, dip into flax egg bowl + then breadcrumbs, place on a lined baking sheet
  • Bake for 35-40 minutes, tossing once in the middle of cooking
  • Meanwhile, heat remaining olive oil in a lil skillet over medium heat
  • Add shallot + S+P, cook for 4-5 minutes
  • To serve, arrange some arugula on a plate + top with eggplant + quinoa + orange + olives + shallots + pesto
  • Get a bite of every lil component on your fork + do the same for your sweetie + wrap your arms around each other like you would with champagne + then feed each other until your arms fall asleep

Mango Chile Lime Salad

fullsizeoutput_d87

I am a nomad, a wanderer, an earth child, one with mother nature.

fullsizeoutput_d6a

Perhaps a little extreme, but I do feel akin to an adult Dora the Explorer these days.

fullsizeoutput_d7b

We went to Asheville, NC this weekend and bopped around. Every single time we go to a new city, I am reminded that I am my best self when traveling for fun. Allow to overshare.

fullsizeoutput_d91

One – because I know I’m going to get some fresh selfies with my boo thing. Two – I LOVE going to places where there is 0 chance I’m going to run into any human being I have ever encountered. Can you say liberating?! Three – I get to debut new outfits to an entirely new audience. Strangers are the only people I trust. Four – I like pretending to be a local wherever I go and acting like I have a clue what I’m doing. For instance, when exiting an establishment and heading to the next, one must always be prepared to immediately turn left or right. Do not lolly gag outside of the place of business asking your travel bud where to go. FAKE IT UNTIL YOU FIND SOMETHING KEWL. Five – all the new tastes in my mouth from all of the delightful, local restaurants. If you travel and go to the Chili’s….we need to have a conversation. I just love traveling around the hunk of land we call America with my man. Even better that we get to live all over the doggone place and move every couple of years to get a feel for everything. I really am obsessed with not knowing where we’re going to be next or for how long.

fullsizeoutput_d8e

Unless they send us to the middle of nowhere Iowa or something, then I’m OUT.

 

 

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

Ingredients:

  • 1 ripe mango
  • Juice of 1 orange + zest of 1/2
  • 3 tbsp. of lemon juice
  • 3 tbsp. of apple cider vinegar
  • 1 tsp. of ground ginger
  • 1 tbsp. of sweet chili paste
  • 2 tbsp. of cilantro
  • Arugula
  • 1/2 a red onion, sliced thin
  • 1 pint of cherry tomatoes, halved
  • 1/4 cup of roasted pumpkin seeds
  • 1 cup of quinoa, cooked
  • 1 avocado, sliced thin
  • S+P, to taste

How to:

  • In a food processor, combine mango + orange juice + zest + lemon juice + vinegar + ginger + chili paste + cilantro + S+P, process until smooth
  • To assemble salad, arrange arugula on a plate + top with some red onion + some cherry tomatoes + some pumpkin seeds + some quinoa + some avocado + drizzle with dressing, repeat with remaining ingredients
  • Serve chilled
  • Pick up a fork in each hand + scoop together large heap, slingshot at face as if your mouth is the bullseye

 

Salad dressing adapted from here!