Homemade Black Beans + Rice

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Well, Topanga’s birthday party was a SMASHING success.

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No, literally, she smashed her pupcake and promptly fell asleep in her party dress.

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The real MVP of the party was Garrett, though.

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He spent two hours blowing up hot pink balloons and hanging doggy decorations. And he only complained like 2 times! It was all worth it, though. I’m sorry, I couldn’t NOT buy rose gold balloons that spelled “LETS PAWTY,” ya know? Then, Garr grilled all the meats and served dinner to our guests. He sat through SEVERAL rounds of What Do You Meme? and Catchphrase. If you didn’t know, Garr is a BIG game guy. NAHT. Then, I was feeling extra lazy and just wanted to lounge on the couch and gab with my pals, and that boy cleaned up the whole daggum kitchen, dishes and all. He’s basically my very own, perfect yenta.

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AND he brings home the bacon, best of both worlds!

 

 

Time: 3 hours (prep + cooking) | Serves: 4-6

Ingredients:

  • 1/2 lb. of black beans, soaked overnight + drained
  • 1 white onion, chopped
  • 1/2 a green bell pepper, chopped
  • 2 tbsp. of garlic, minced
  • 1 tsp. of oregano
  • 1 tbsp. of cumin
  • 1 tbsp.
  • 1 28oz. can of whole, peeled tomatoes
  • 1 1/2 cups basmati rice
  • 2 cups of vegetable broth
  • 2 limes
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Cilantro, for serving

How to:

  • In a large stock pot, bring beans + 1/2 the onion + all the green pepper + 1 tbsp. of garlic + oregano + 1/2 the cumin + S+P + 4-6 cups of water, enough to cover everything, to a boil
  • Reduce heat, cover + cook for 2 hours, stirring often, until tender. Add more water as necessary to keep the beans covered
  • Meanwhile, place tomatoes + remaining onion in a food processor + blend until smooth
  • Transfer to a sauce pan + add broth + remaining cumin + S+P, bring to a boil
  • Meanwhile, heat olive oil in a bigger sauce pan over medium heat
  • Add rice + toast, stirring for about 5 minutes
  • Add remaining garlic + cook another minute
  • Pour boiling tomato mixture into rice pan, stir + cook until rice is tender, 30-40 minutes
  • When both rice + beans are tender, add the juice of a lime to each + some cilantro
  • To serve, put some rice in a bowl + top with beans, sprinkle with more cilantro + serve with lime wedges
  • Go to town on it + get ready for some mega toots tonight!

 

Adapted from here & here!

Sweet Potato Peanut Butter Stew

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I think I’ve finally decided what to give up for Lent.

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I know you were all really concerned with how I’d be recognizing the lenten season, and the wait is over.

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I’m giving up music.

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Doesn’t that sound BLEAK?! Have no fear. I’m not giving up all music, just everything other than Christian music. That might still sound bleak to some of you… but I love my Jesus jams! I’m going to go 6 weeks without playing other tunes – no emo, crying music, no Rachel’s Trax playlist on Spotify (complete with all the songs that make me so emotional they literally stop me in my Trax, get it?!?!), none of my mixed CDs from 2013, nothing! Obviously, I can’t avoid other music all together. I’d be thrown out of establishments if I ran around with my ears plugged, screaming “LA LA LA, I DON’T HEAR YOU!!!!” But when I have a choice, ya girl is rocking out to Jesus.

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Taylor Swift picked a really inopportune time to release a new music video.

 

 

Time: 1 hour ( prep + cooking) | Serves: 4-5

Ingredients:

  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 lb. of sweet potatoes, peeled + chopped
  • 1 beefsteak tomato, chopped
  • 1 tbsp. of fresh ginger, minced
  • 2 tbsp. of garlic, minced
  • 1 can of chickpeas, rinsed + drained
  • 1/2 cup of creamy peanut butter
  • 1 tbsp. of chili powder
  • 1 tbsp. of cumin
  • 1 tbsp. of smoked paprika
  • 3 cups of vegetable broth
  • 2 cups of spinach leaves
  • 1 lime
  • 1/4 cup of cilantro + more for serving
  • S+P, to taste
  • 1 tbsp. of olive oil
  • 1 cup of cooked brown rice, for serving

 

How to:

  • Heat olive oil in a stockpot over medium heat
  • Add onion + S+P, cook 4-5 minutes
  • Add bell pepper, cook another 2-3 minutes
  • Add garlic + ginger, cook another minute
  • Add sweet potatoes + tomatoes + S+P, coat + cook another 5 minutes
  • Add peanut butter + chili powder + cumin + smoked paprika, stir until everything combined
  • Add broth, cover + bring to a boil
  • Lower heat to a simmer + add chickpeas, cover + simmer for 25 minutes
  • Turn off heat + add in spinach + cilantro + juice of 1/2 the lime
  • Serve warm over brown rice with more cilantro + lime wedges
  • Stir it all up + do a cannon ball into the smack dab middle

 

Adapted from here!

Kale Dolmas

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There’s a reason I didn’t go into the medical field.

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You might guess it’s because of the blood or guts or puke or just bodily functions in general.

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Those don’t really bother me tbh. I’m just a big, fat spaz.

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Due to some stellar medical issues, I have to take these shots. I was in the doctor’s office yesterday and my nurse showed me how to do my new shot and then asked me to demonstrate so she knew I wasn’t an idiot. My how she overestimated me. Not only am I an idiot, I am a dangerous idiot. I put the shot together just fine. I was taking it apart and putting the little plastic piece back on the needle when somehow the needle went sideways through the plastic and into my finger. It bled. I let out a minor profanity. My nurse was like, “Huh OK I have truly never seen that before.”

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What can I say, I like being the first at things.

 

 

Time: 1 hour (prep + cooking) | Serves: 7-8 dolmas

Ingredients:

  • 1 bunch of lacinato kale leaves
  • 1 onion, chopped
  • 2 tbsp. of garlic, minced
  • 1 package of tempeh, crumbled
  • 2 cups of brown rice, cooked
  • 1/4 cup of fresh dill
  • 2 tbsp. of parsley, chopped
  • 1 tbsp. of olive oil
  • 1/2 cup of vegan, plain yogurt
  • Juice of 1 lemon
  • S+P, to taste

How to:

  • Bring a pot of salted water to a boil
  • Add kale leaves a few at a time, cooking for 3-4 minutes
  • Remove + place on a kitchen towel + pat dry
  • In a bowl, combine yogurt + lemon juice + some S+P, set aside
  • Meanwhile, heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic, cook another minute
  • Add tempeh, cook 6-7 minutes or until starting to brown
  • Add rice + parsley + dill + S+P, cook another 1-2 minutes
  • Turn off heat, add half of the yogurt mix
  • Place a kale leaf on a flat surface
  • Fill with a hefty scoop of the rice mix right in the middle
  • Fold like a hamburger first, then a hotdog (you know what I’m talking about), place seam side down on a plate
  • Serve with remaining yogurt sauce
  • Accidentally eat all of them in one sitting + watch your tummy balloon from all of the delectable rice kernels

 

Adapted from here!