Soyrizo + Chickpea Rice Bake

Ahh, a new year.

Time to set some goals I will never meet!

And convince myself that THIS is the year I become thoughtful!

Let’s face it, it’s not going to happen, I am who I am. I am, however, a fairly new member of the Peloton cult and plan on doing as many classes as possible this year! No, I don’t have a bike, you all already know I am far too cheap to spend that much money on a BIKE! But the app is wonderful. I was working out with G in our garage gym, but it is soooo very chilly in the winter and it plummeted my motivation. If I’m waking up at 5:30 to work out before Lou gets up, can I at least be warm doing it? Peloton classes to the rescue! The forced motivation from the coaches is a little much sometimes, but I’ve officially drank the juice & there is no going back.

Be my peloton friend! @Topangasmom – obviously.

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

Ingredients:

  • 1 package of yellow rice (this is the kind I used)
  • 1 yellow onion, diced
  • 1 tbsp. of garlic, minced
  • 1 package of soyrizo
  • 1 can of chickpeas, rinsed + drained
  • 1 15oz can of diced tomatoes
  • 1/2 cup of raisins
  • 4-5 cups of veggie stock
  • 2 tbsp. of olive oil
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1/2 tsp. of smoked paprika
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 400
  • Heat olive oil in a cast iron skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add soyrizo, cook until browned, 5-6 minutes
  • Add chickpeas + tomatoes + raisins + cumin + chili powder + paprika + S+P, cook for a few minutes until tomatoes are gently simmering
  • Add rice, cook another 3-4 minutes, toasting the rice
  • Add stock, enough to cover, + bring to a boil
  • Put pan into oven for 30 minutes
  • Once rice is cooked, serve hot with cilantro

Adapted from here!

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!