Spicy Open-Faced Sammies

What’s fun about baby stomach viruses

is that moms get them too.

That’s right, ladies and gents, now I’m down for the count.

And on my baby’s birthday weekend no less! What an utter tragedy. Fortunately, I managed to muster enough energy to celebrate her a wee bit. By that I mean, I still stuck her in her hotdog costume, baked a couple of mini bundt cakes & opened her presents for her. Never have I felt joy like Lou did when she opened up a mini shopping cart with mini groceries inside. Just imagine a hotdog toddling through a kitchen with that. I’ll wait. I don’t know if everyone feels this way, but my kid’s birthday is just so much more fun than my own.

Could be the fact that I’m approaching middle age, but I digress.

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 2 sandwich rolls – I used french bread
  • 1 can of pinto beans, drained + rinsed
  • 2 large radishes, sliced thin
  • 2 roma tomatoes, diced
  • 1 jalapeno, diced – up to you how many seeds you leave in
  • Juice of 1 lime
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • 2 tbsp. of olive oil
  • Vegan mozz

How to:

  • Preheat oven to 375 degrees
  • Slice your rolls open + drizzle 1 tbsp. of olive oil all over them
  • Bake for 4-5 minutes to get golden
  • Meanwhile, combine radishes + tomatoes + jalapeno + 1/2 the lime juice + S+P
  • Meanwhile, heat remaining olive oil in a sauce pan
  • Add beans + cumin + chili powder + smoked paprika + S+P, cook 5-6 minutes, stirring + mashing occasionally
  • Remove from heat + add remaining lime juice
  • Spread some beans on your rolls + sprinkle with your vegan mozz, bake another 5-6 minutes or until the cheese is melty
  • Serve warm with your radish slaw on top

Recipe from here!

Curry Chickpea Salad Sandwiches

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Skill #632 I have lost in quarantine.

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The ability to do my makeup.

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Not that I ever really knew how to do it. I just kind of slapped it on and hoped for the best.

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But now I REALLY don’t know how to do it. We took maternity photos this weekend. It was really one of the first, true excuses I’ve had to get out of pajamas and put my face on. I gave myself three hours to get ready in case of emergencies. Of which there was really only one and it was that I look a like a clown with a bunch of makeup on. Seriously, I startled myself when I looked in the mirror. Garrett was reassuring, but I just think I’m meant to be the fresh faced, unwashed slob I’ve really become in quarantine.

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I’m happy I’ve finally tapped into my true potential.

 

 

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 2 cans of chickpeas, rinsed + drained
  • 2 carrots, shredded
  • 1 red bell pepper, diced
  • 1/2 cup of raisins
  • 1/2 cup of cashews, chopped
  • 1/4 cup of cilantro, chopped
  • 1/2 cup of hummus
  • Juice of 1 lemon
  • 1 tbsp. of curry powder
  • S+P, to taste
  • Croissants (or mini croissants as seen here!) for serving

How to:

  • In a bowl, add chickpeas + mash until about 1/2 are mashed
  • Add carrots + red pepper + raisins + cashews
  • Meanwhile, combine hummus + lemon juice + curry powder + S+P in a lil bowl
  • Pour dressing over chickpea mix
  • Serve as a sandwich on croissants
  • Serve a few on doily-lined tray + eat these daintily like the pretty princess you are

 

Adapted from here!

Cauliflower Po’Boy

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I saw humans IN PERSON this weekend!

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After 29 years of extreme introversion, who knew I’d be so happy to leave the house?

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Don’t worry, I didn’t touch a soul & it was a small, trusted group at someone’s home.

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It just felt so nice to do something seemingly ~normal~. I love Garrett with my entire heart, but he is LITERALLY the only human being I’ve really seen in 2 months. It was nice to converse in person with others. The not hugging or getting too close thing was a little odd, but tbh I could get used to it. I’ll do whatever it takes for this virus to get gone & business to reopen! Idk about where y’all live, but NC has just barely begun to open up. Still no bars or dining in at restaurants which I’m grateful for, but it is nice to see the streets a bit busier. If only we could all just wear our masks, social distance & follow the daggum rules, we might actually get through this quarantine & not have to do it again after all!

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But my faith in mere mortals is lacking these days, so we’ll see.

 

 

 

 

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

Ingredients:

  • 1 large head of cauliflower, cut into florets
  • 1 1/2 cups of all-purpose flour
  • 1 tsp. of garlic powder
  • 1 tsp. of onion powder
  • 1 tbsp. of cajun seasoning
  • 1 tsp. of cumin
  • 1 tsp. of paprika
  • 3/4 cup plain almond milk
  • 2 cups of panko breadcrumbs
  • 1 tbsp. of grainy mustard
  • 1 tsp. of sriracha
  • Juice of 1 lemon
  • Tomato slices, for serving
  • Arugula, for serving
  • Toasted hoagies, for serving

 

How to:

  • In a large bowl, combine flour + garlic + onion powder + cajun seasoning + cumin + paprika + S+P
  • Add in milk + 3/4 cup of water, combine until formed into a batter
  • In another bowl, add bread crumbs
  • Dredge cauliflower florets in batter, then bread crumbs + place in air fryer basket in an even layer (might have to do two rounds of frying)
  • Air fry for 20 minutes, flipping once
  • Meanwhile, combine mustard + sriracha + juice of 1/2 a lemon
  • To serve, spread your mustard mix on both sides of a hoagie, add tomato slices + cauliflower + arugula + drizzle with some of the remaining lemon juice
  • Serve hot
  • Squeeze the bread together to kind of mush everything together + unhinge your jaw + go to town

 

 

Adapted from here!