Zucchini Sammies

fullsizeoutput_e54

A place I thrive is our nation’s capital.

fullsizeoutput_e48

I spent the long weekend gallivanting around one of my top 3 fave cities and I feel energized and refreshed!

fullsizeoutput_e4b

If only the U.S. Army 10-Miler didn’t get in the way of my itinerary!

fullsizeoutput_e4c

Obvio I did not run the race, I’m not a masochist, but I did do an exceptionally good job of spectating and just generally being uber supportive of my athletic husband. To make the race, we had to catch the metro bright and early. Catching the DC metro is one of my top 5 favorite activities so this was invigorating for me, though I would have preferred not to be wearing athleisure at the time, but I digress. We ride the escalator down to our platform & it is packed like a can of sardines (a saying I don’t love). Stranger’s bodies are just pressed too closely together, it’s terrible. We squeeze our way in and watch the escalator as more bodies arrive. Eventually the escalator is overwhelmed & people are stuck & there is some mild trampling. It was all very dramatic. The train finally came and people were squeezing in so tight the doors barely closed. If I hadn’t been trying to act like a local who was appalled by the throngs of people who didn’t know how to act riding public transit, I would have absolutely had a panic attack.

fullsizeoutput_e57

I was rewarded for my positive attitude with copious amounts of falafel and an evening at a piano bar singing Elton John and swaying in a dimly lit corner.

 

 

Time: Overnight marinating + 1 hour cooking | Serves: 2-3

Ingredients:

  • 3 zucchini, halved lengthwise + pitted
  • 1 package of tempeh, cut in cubes
  • 1/2 cup of soy sauce
  • 1 tbsp. of dijon mustard
  • 2 tbsp. of lemon juice
  • 2 tbsp. + 1 tsp. of garlic, minced
  • 2 tbsp. of smoked paprika
  • 1 tbsp. of chili powder
  • 1/2 lb. of shiitake mushrooms, roughly chopped
  • 1 tbsp. of garlic powder
  • 1 tomato off the vine, sliced thin
  • 1/2 a red onion, sliced thin
  • 1 avocado, mashed
  • 1/4 cup of balsamic vinegar
  • 1 tbsp. of agave
  • 1/4 cup + 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • In a bowl, combine 1/4 cup of soy sauce + 1 tbsp. of lemon juice + 1 tbsp. of garlic + 1 tbsp. of smoked paprika + chile powder
  • Place zucchini halves in a big sealable bag + pour in soy sauce mix
  • Refrigerate overnight
  • In the morning, combine remaining soy sauce + dijon +  1 tbsp. of garlic in a lil bowl
  • Add tempeh + let marinate for a few
  • Meanwhile, combine mushrooms + garlic powder + remaining smoked paprika in a large bowl
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add tempeh + cook for 6-7 minutes or until starting to crisp
  • Add mushrooms, cook another 4-5 minutes
  • Meanwhile, combine balsamic + agave + 1 tsp. of garlic + olive oil + S+P in a lil bowl’
  • To serve, spread some avocado inside one of each of the zucchini halves + top with S+P, top with tempeh/mushroom mix + tomatoes + onion + drizzle with balsamic + top with other zucchini half
  • Please try to pick up one of these bad boys + actually eat it like a sammie + see how much food you get all over your face

 

Vegan Sloppy Joes

fullsizeoutput_848

I did it. I’ve taken the plunge.

fullsizeoutput_830

I’ve done a swan dive into the deep blue sea that is finally binge watching Friends.

fullsizeoutput_831

Why has it taken me this long, you ask? Oh, I don’t know. I’m just not big on conforming.

fullsizeoutput_841

This isn’t true. I love rules and following order. 10 seasons of anything is just such a big commitment. Who has the time? Who can stand to see this exquisitely cast ensemble in timeless situations? Who wants to just be blissfully ignorant of the world’s turmoil for perfectly carved out 20 minute blocks of time? Well, everyone unless you are a space alien or someone with a really radical social life. It’s just such a darn good program, ya know? I always LOVED having the same name as Jennifer Aniston’s character. My dad used to tell me, “They gave the prettiest girl the prettiest name.” This gave me a complex for a long time, but man, did I love hearing it! And the CLOTHES! My mother dressed just like them in the 90s and I idolized her style. I wish it was still acceptable for women in their mid to late 20s to sport their bare midriff in any and every situation. How freeing.

fullsizeoutput_845

It’s nice watching on Netflix because every like 3 episodes it judges me and asks if I’m still watching.

 

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

Ingredients:

  • 1 can of kidney beans, rinsed + drained
  • 1/2 cup of lentils, cooked
  • 1 onion, diced
  • 1 tbsp. of garlic, minced
  • 1 green pepper, diced
  • 12 oz. can of tomato sauce
  • 6 oz. can of tomato paste
  • 2 tbsp. of soy sauce
  • 1 tbsp. of apple cider vinegar
  • 1 tbsp. of chili powder
  • 1 tbsp. of cumin
  • 1 tsp. of oregano
  • 1 tsp. of smoked paprika
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Buns for serving

How to:

  • Heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add green pepper, cook 3-4 minutes
  • Add tomato sauce + paste + soy sauce + apple cider vinegar + chili powder + cumin + oregano + paprika + red pepper + S+P, bring to a lil boil, turn down heat + simmer for 7-8 minutes
  • Add beans + lentils, cook another 3-4 minutes
  • Serve on toasted buns
  • Strap on your bib + pull that hair in your nastiest top knot + just smash your face in a large plate of this

 

 

Grilled Veggie Clubs

fullsizeoutput_28f

I am equal parts intrigued and wigged out by these DNA tests we all keep doing.

fullsizeoutput_27a

Like, I spit in a tube and you all found 83 people that could be my third cousins. I’m just not understanding how this is possible.

fullsizeoutput_27c

What does one use as an opening line to someone that may or not be related to you based on saliva compatibility alone?

fullsizeoutput_27f

It is pretty interesting to finally know from where my peeps hail. No surprising results. I’m mostly English with some French and Norwegian mixed in. A splash of Irish/Scottish with even less German. However, I’m really holding tight to my 2% Greek and 1% Middle Eastern. Like, I will absolutely be claiming those. The best is I legit grew up thinking I was like 75% Italian and have told everyone that’s my background for as long as I can remember. Nope nada, can’t even fake it up in a Carrabba’s Italian Grill (no hate, their spaghetti is dope).

fullsizeoutput_281

Now I need to know – what do they do with my spit once they’re done testing it?¿

 

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

Ingredients:

  • 1 eggplant, peeled + sliced thin into rounds
  • 1 zucchini, sliced length-wise, thin
  • 1 squash, sliced length-wise, thin
  • 1 english cucumber, sliced thin
  • 1-2 roma tomatoes, sliced thin
  • 1 red pepper, roasted or 1/2 cup of store-bought roasted red peppers
  • 1 avocado, sliced thin
  • 1 cup of spinach
  • 12 slices of toasted bread (ezekiel bread used here)
  • 1/4 cup stone-ground mustard
  • 1/2 cup of hummus
  • S+P, to taste

How to:

  • Salt your eggplant rounds + place in a strainer, let water release for about 20-25 minutes, pat dry
  • Heat your grill or grill pan over medium heat + spray with cooking spray
  • Sprinkle eggplant + zucchini + squash with S+P, grill for 3-4 minutes on each side, flipping once
  • To assemble, spread some hummus on a slice of bread + top with a slice of eggplant + some zucchini + some squash + roasted red peppers
  • Spread mustard on both sides of another piece of bread + place on top
  • Add cucumbers + tomato + avocado + spinach
  • Spread some hummus on another slice of bread + place that on top, hummus down
  • Repeat with remaining sammies
  • Stick some toothpicks in the four corners of the sammies
  • Cut diagonally into fourths, making sure a toothpick remains in each fourth
  • Serve room temp or warm
  • Unhinge jaw + wrap mouth around this bad boy + enjoy all the crunchy fresh goodness that is about to happen up in there