Roasted Cabbage + Sweet Potato Salad

Guess what the cat dragged in???
My mother.
You guessed it. Susan is a Colorado resident!!!
Sound the alarms! The band is back together. & we celebrated with a big ole Target run. We did some DAMAGE in the baby section. We probably would have gone harder had there been a better selection, but we’ll get them next time. It is just so neat-o having her right down the street. We haven’t lived near a parental unit in 7 years. Susan & I still haven’t gotten used to it, though, because we keep calling each other every couple of hours like we still live hundreds of miles apart. We need to invest in a walkie talkie system.

Which would make Garr even happier than he already is to be living down the road from his mother-in-law.

Time: 45 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1/2 head of cabbage, chopped
  • 1 sweet potato, peeled + chopped
  • 1 can of chickpeas, rinsed + drained
  • 1 cup of quinoa, cooked
  • 1/4 cup + 1 tbsp. of olive oil
  • 2 tbsp. of apple cider vinegar
  • 2 tbsp. of whole grain dijon mustard
  • 1 tsp. of garlic, minced
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1/2 tsp. of Italian seasoning
  • S+P, to taste
  • Arugula, for serving

How to:

  • Preheat oven to 425
  • Arrange cabbage + sweet potatoes + chickpeas on a lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P chili powder + cumin + smoked paprika + Italian seasoning
  • In a bowl, combine remaining olive oil + apple cider vinegar + mustard + garlic + S+P
  • Drizzle that on your pan + stir
  • Roast for 30-40 minutes, tossing halfway through
  • Serve warm atop some arugula + with some quinoa
  • Curl up on the couch with a plate of this + a viewing of Halloweentown

Adapted from here!

Late Summer Salad

It’s SPOOKY season, people!!
If October isn’t your favorite month of the year, I have nothing in common with you!
It’s the true mark of the season when G & I buy overpriced autumn flavored coffees & the whole house smells ~spooky~ in the morning.
But this season is better than ever with our little Lulu. I can’t stop buying jackets for her. I love seeing that big ole noggin in a little hood. We’re trying to do all the autumn events with her despite the fact she’s basically a giant potato who won’t remember anything. The pictures of her in a little wagon going through a pumpkin patch are for ME, ok?!

& if you think I don’t have two Halloween costumes for her already, you are wrong!

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

Ingredients:

  • 1 package of tempeh, cut into thin slices
  • 2 tbsp. + 2 tsp. of soy sauce
  • 1/2 cup + 1 tbsp. of apple cider vinegar
  • 1 tbsp. of honey
  • 1 tsp. of smoked paprika
  • 2 shallots, chopped
  • 1-2 cups of frozen corn
  • 1 cup of cherry tomatoes, halved
  • 1 avocado, sliced thin
  • 1/2 cup of cilantro
  • 1 lime
  • S+P, to taste
  • 3 tbsp. of olive oil
  • Arugula, for serving

How to:

  • In a bowl, combine soy sauce + 1 tbsp. of apple cider vinegar + honey + smoked paprika + 2 tbsp. of olive oil + S+P
  • Arrange tempeh slices in a container + pour marinade over them, cover, shake + refrigerate for 3 hours, if you have the time, if not, as long as you can
  • Once marinated, heat remaining olive oil in a skillet over medium heat
  • Cook tempeh until crisp on both sides, remove from pan
  • Add shallots to pan, cook 2-3 minutes
  • Add corn, cook until starting to crisp, about 5-6 minutes
  • Add tomatoes + S+P, cook another 4-5 minutes or until they start to burst a lil
  • Remove mix into a bowl + stir in lime juice + cilantro
  • To serve, arrange some arugula on a plate + top with tempeh + corn mix + avocado
  • Eat quickly because as soon as you are done, fall is officially here

Smoky Tempeh + Hummus Salad

I desperately need a life.

I’ve always known this, it’s not totally news. I’m pretty boring, lackluster, average, etc. I’m not looking for compliments, I’m just very self aware.

But it’s become glaringly obvious in the last several days that something has to give.

As my dreams have been haunted completely by…characters from The Bachelor franchise. I call them characters because I’m not convinced they’re real people. I’ve only seen one in real life and she was far away, but we did ride on the same airplane together so ~celeb sighting~. Anyways, it just does not do anything good for my psyche to go from watching The Bachelorette every Monday night immediately into a fresh season of Bachelor in Paradise. As much as I love the continuity, I am truly consumed with these people and need a break.

But will I give myself one by just not stalking all of them on instagram and skipping next week’s episode? Absolutely not.

Time: 3.5 hours (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 package of tempeh, cut in thin slices
  • 1 cup of hummus, any flavor you fancy
  • 3-4 rainbow carrots, sliced in thin rounds
  • 1/4 of a red cabbage, sliced thin
  • 2 tbsp. of soy sauce
  • 1/2 cup + 1 tbsp. of apple cider vinegar
  • 1 tbsp. of honey
  • 1 tsp. of smoked paprika
  • 1 tbsp. of sugar
  • 1 tbsp. of garlic, minced
  • 1 tsp. of rosemary
  • 4-6 cups of arugula
  • S+P, to taste
  • 3 tbsp. of olive oil

How to:

  • In a bowl, combine soy sauce + 1 tbsp. of apple cider vinegar + honey + smoked paprika + olive oil + S+P
  • Arrange tempeh slices in a container + pour marinade over them, cover, shake + refrigerate for 3 hours
  • Meanwhile, add cabbage to another container + pour 1/2 cup of apple cider vinegar + 1/2 cup of water + sugar + garlic + S+P, cover, shake + refrigerate that too
  • Once tempeh is marinated + cabbage pickled, preheat oven to 350 degrees
  • Arrange carrots on a lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P + rosemary
  • Bake 20-25 minutes, tossing once, until roasted to your desire
  • In a skillet, heat remaining tbsp. of olive oil
  • Add tempeh, cook 5-6 minutes until crisp to your desire
  • To serve, arrange some arugula in a dish + top with tempeh + pickled cabbage + roasted carrots + a big dollop of hummus
  • Cram a little bit of each bite into your cram hole