Vegan Scampi


The time has come to say goodbye to my beloved Washington.


It seems like just yesterday I was kicking and screaming the entire move to this place.


While I didn’t warm to WA as quickly as you might imagine given that I am so incredibly easy going and adaptable to different environments, I am now deeply in love.


I will miss literally everything about my adopted state. The sights, the smells, the unbelievably laid back people from whom I hoped to learn something from over the last several years…sigh. Most of all, I will miss the sunny, summer weekends spent gallivanting through the cities and partaking of delectable nibbles and libations. This place has taught me so much about the world in which I wish I lived 24/7 – food and drink. I’m, like, so uppity now I barely tolerate chain restaurants and non-local beverages… Barely being the key word as Chili’s is in the my top 10 favorite establishments in the country. I digress. The peeps at Pacific Rim share my love of Washington wines. Their Rieslings are just one example of all of that is good in this state. Though WA still has the gigantic fault line problem to figure out.


Not to worry Washington, I’ve made my husband pinky swear we can retire in a seaside mansion with a perfect view of the mountain.



Time: 1 hour (prep _ cooking) | Serves: 4-6


  • 1 package of whole grain linguine
  • 1 small head of cauliflower, cut into florets
  • 1 can of hearts of palm, drained + cut into lil rounds
  • 4 tbsp. of olive oil
  • 2 tbsp. of vegan butter
  • 4 shallots, minced
  • 2 tbsp. of garlic, minced
  • 1 cup of Pacific Rim dry riesling
  • 1/2 cup of vegetable stock
  • Juice of 1 lemon
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • Parsley, for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange cauliflower on a lined baking sheet + drizzle with 1 tbsp of olive oil + some S+P
  • Roast 20-25 minutes, stirring once
  • Meanwhile, heat 1 tbsp. of olive oil + 1 tbsp. of butter in a skillet over medium heat
  • Add hearts of palm rounds + S+P, cooking on each side for 2-3 minutes or until browned to your desire, remove from pan
  • Meanwhile, cook linguine to al dente
  • Meanwhile x2, heat remaining olive oil + butter in the skillet you cooked the hearts of palm
  • Add shallots + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add wine, cook another 1-2 minutes
  • Add veg stock + crushed red pepper + S+P, cook 3-4 minutes or until reduces a lil and flavors start to get all yummy – taste test to see if you likey, adjust seasoning
  •  Add lemon juice + a bit of your parsley, cook another minute
  • Now add linguine + coat to combine
  • Toss with cauliflower + hearts of palm, add a lil S+P and the rest of the lemon juice + parsley
  • Serve warm with a glass of cold wine
  • Allow me to be your spiritual pasta guide and follow my lead by eating all of this over the course of two dinners, finishing off with a scoop of peanut butter


Adapted from here!

Penne alla Vodka


It’s been 7 long years since I first tried to convince my husband to watch The Office.


It is in my top 5 favorite shows of all time – a list he is quite familiar with because I refer to it biweekly.


I’ve literally begged him over the years to watch it, knowing he’ll pee pee his pants from laughter.


I’d like to thank the meme revolution for broadening my husband’s sense of humor and making him open to other giggle-inducing medias. FINALLY, we are binging it. This man is loving this darn show. Like, his face turns red and he does these adorable big belly laughs. He turned to me last night and was like, “Wow, why have I put off watching this show for so long???” Through gritted teeth I explain – Well, DEAR, you see, sometimes you purposefully don’t do things I ask in order to annoy me, it’s truly one of your most endearing qualities and makes me fall more in love with you each day.


To no one’s surprise, he’s really connecting with Kevin’s character.


Time: 45 minutes (prep + cooking) | Serves: 4-6


  • 1 package of whole wheat pasta
  • 1 onion, diced
  • 3 tbsp. of garlic, minced
  • 1 28 oz. can of crushed tomatoes
  • 1 14 oz. can of diced tomatoes
  • 1 14 oz. can of fire-roasted diced tomatoes (if you can’t take the heat, get another can of the regular or a big 28 oz. can of it)
  • 1/2 cup of vodka
  • 1 cup of cashews, soaked overnight
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Basil, for serving

How to:

  • Cook pasta to al dente, drain + set aside
  • Meanwhile, heat olive oil in a pan over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add tomatoes + vodka + crushed red pepper + S+P, cook 10 minutes
  • Meanwhile, pulse cashews in a food processor until smooth
  • Add tomato sauce into food processor with cashew cream + process until smooth
  • Return silky sauce to pan with some S+P, simmer another 5-7 minutes
  • Turn off heat + stir in pasta + basil
  • Serve hot with more fresh basil
  • Be like me + eat lunch, then make this + even though you’re not hungry, eat a big bowl of it anyways

Rigatoni with Chickpeas + Chard

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This year, Garrett & I have gone alllllllllllll out for Valentine’s Day.

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By this I mean, I put on a real pajama set instead of baggy sleepies and have a blackhead eliminating face mask on until he arrives home from work so he will think I am young and supple.

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Once he arrives, the real fun will begin. HOMEMADE PIZZAS, PEOPLE, CAN I GET A HOORAH?! The night will cap with a viewing of last night’s episode of The Bachelor. Just what will Corinne do this week?!

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We exchanged presents this weekend. He got me a Target shopping spree!!! Meaning he went with me to Target, pushed the cart and let me buy $200 worth of home decor stuff I did not need!!! I got Garr an afternoon of helping me scrub the blinds in all of our rooms. He just can’t stand a dusty blind, and neither can I! Match made in heaven!

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I’m sorry if this post made you all sad you’re not as in love as we are…



Time: 30 minutes | Serves: 4-6


  • 1 box of rigatoni
  • 1 can of chickpeas, rinsed + drained
  • 2 tbsp. of capers
  • 1 bunch of swiss chard, stems removed + leaves roughly chopped
  • 1 tsp. of crushed red pepper
  • Juice of 1/2 a lemon
  • 1 cup of parmigiano reggiano
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat one tbsp. of olive oil in a skillet over medium heat
  • Add chickpeas, cook for 4-5 minutes, stirring often, until browned + crisp to your liking
  • Add capers + cook another minute
  • Add swiss chard + lemon juice + crushed red pepper + S+P, cook another 2-3 minutes
  • Meanwhile, cook pasta to al dente
  • Reserve a cup of the cooking water + drain pasta
  • Add reserved water to chickpea + chard skillet, let cook for 2 minutes
  • Turn off the heat, add pasta to skillet + cheese directly on top of pasta, stir + warm for 1-2 minutes
  • Drizzle with remaining olive oil + serve warm with extra cheese
  • Serve to sweetie with a smile + no fork + ask him to lap up like animal


Giada made this on Food Network the other day & this is my version from memory because I am so smart!!!!!!!