Spicy Green Beans

It’s been a long 30 years of my existence.
As evidenced by the dozen boxes of my baby, childhood & teenage crap my mother gave me.
The woman kept every card anyone ever wrote me. Like I don’t necessarily ~need~ 18 happy Easter cards from my youth, but by golly I’ve got them!
I am happy she preserved everything. There are a ton of my ~vintage~ clothes that lulu can wear (she’s currently wearing a Little Mermaid tee I used to sport). Though, I’ll probably have to explain who the Rugrats are & that’s heartbreaking. My personal favorite are all of the yearbooks I thought were lost in one of our many moves. They bring me right back to my awkward, semi-emo days. Ahh.

If you think my next project is not Facebook stalking every single schoolmate who I haven’t thought of in over a decade, you’re wrong.

Time: 35 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 package of tempeh, cut into cubes
  • 1 lb. of thin green beans (I used frozen)
  • 2 tbsp. of sesame oil
  • 1 tbsp. of garlic, minced
  • 1 tsp. of ground ginger
  • 3 tbsp. of soy sauce
  • 1 tbsp. of rice vinegar
  • 1 tbsp. of chili garlic paste
  • 1 tsp. of sugar
  • 1/4 cup of green onion + more for serving
  • Cashews, chopped, for serving
  • Brown rice for serving
  • S+P, to taste

How to:

  • Heat 1 tbsp. of sesame oil in a skillet over medium heat
  • Add tempeh + cook 5-6 minutes until crispy, remove from the skillet
  • Add remaining sesame oil
  • Add green beans + cook 3-4 minutes
  • In a bowl, combine garlic + ginger + soy sauce + rice vinegar + chili garlic paste + sugar + a splash of water
  • Add green onion + sauce to green beans, cook another 2 minutes
  • Add tempeh back in, cook another minute
  • Serve hot over brown rice with more green onion + cashews + maybe some chili oil if you got it
  • This is basically a plate of vegetables + you are the picture of health so SOAK IT UP

Adapted from here!

Chickpea Biryani

I’ve really evolved over the last several years.
I used to be one of those girls that abhorred the outdoors.
But after living in Washington, North Carolina and now Colorado, I finally appreciate, understand, and ~sometimes~ even crave the fresh mountain air.
We went on a hike this weekend. I can’t lie, I feel really at peace and centered when traipsing up a mountain. Granted, Garr is carrying Lou on his back and I’m completely uninhibited, just gliding through the forest. We were having a lovely time, the endorphins were flowing, giggles were had. As we’re coming back down, I notice a spot in front of me that looked wet. I was telling myself “Be careful, do not slip on that wet spot” when BOOM, down I go, using my forearm and hand as brakes. I walked the rest of the way with my arm up in the air – not because I needed to keep the blood from gushing out, but because I like the drama. Also, it is a pretty sweet battle scar and I look like I mean BUSINESS.
The most upsetting is that my mom assumed I was wearing tennis shoes because I couldn’t possibly own real hiking boots.

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

Ingredients:

  • 1-2 cups of cooked chickpeas
  • 1 yellow onion, sliced thin
  • 1 red bell pepper, sliced thin
  • 1/2 cup of matchstick carrots
  • 2 cups of uncooked basmati rice
  • 1 tbsp. of minced garlic
  • 1 tbsp. of ground ginger
  • 1 tbsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of cinnamon
  • 1/2 tsp. of pumpkin pie spice
  • 1/2 tsp. of za’atar seasoning
  • 2 bay leaves
  • S+P, to taste
  • 2 tbsp. of olive oil
  • 1 cup of raisins
  • 1/2 cup of cashews, chopped
  • Cilantro, for serving

How to:

  • Add rice to a bowl + cover with hot water, set aside
  • Heat olive oil in a stock pot over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add carrots + red pepper, cook another 3-4 minutes
  • Add garlic + all spices, cook another minute
  • Drain rice + add to pot along with 1/2 the raisins + four cups of water
  • Bring to a boil, reduce heat, cover + simmer for 30 minutes or until rice is cooked
  • Serve warm with more raisins + cashews + cilantro
  • Eat slowly over like three days + turn into a basmati rice grain

Adapted from here!

Warm Chickpeas + Kale

I’m not entirely sure what the definition of a blizzard is.

But I am 100% positive I was in one this weekend.

It was just snow. Snow, everywhere. Whipping around in equally horrifying wind gusts.

It’s like, I like Colorado just fine, ya know? Then it has to go and do this. And I’m reminded, I’m not sure I like it all that much after all. I’m pretty sure we got several feet of snow, though I can’t confirm because I did not go out there with my tape measure. But I did look across the street at my neighbor’s house and there was snow piled up on their doorway. Like, if they had opened their door, snow just would have fallen onto their threshold. Poor Topanga has a hard enough life these days competing with Louisa for attention. Add in pooping in chest deep snow and she about called it quits on me this weekend.

But it’s starting to melt & I’m left here wondering…”Will all this snow cause the ground to soften too much and sinkholes to form & my house to get sucked down????”

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1 bunch of kale, rinsed + destemmed + roughly chopped
  • 2 medium shallots, diced
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of cumin
  • 1 tsp. of crushed red pepper
  • 1 tsp. of paprika
  • 1/4 cup of olive oil
  • S+P, to taste
  • Brown rice, for serving
  • Juice of a 1/2 a lemon

How to:

  • Heat olive oil in a stock pot over medium heat
  • Add shallots + garlic + S+P, cook 3-4 minutes
  • Add cumin + crushed red pepper + paprika, cook another minute
  • Add chickpeas + 1/4 cup of water, cook 6-8 minutes, mashing chickpeas a bit as you go
  • Add kale + S+P, cook 3-4 minutes until kale is wilter
  • Serve over brown rice with lemon juice
  • Curl up + watch the blizzard + contemplate what you led you to this tundra while you eat

Adapted from here!