Spicy Green Beans

It’s been a long 30 years of my existence.
As evidenced by the dozen boxes of my baby, childhood & teenage crap my mother gave me.
The woman kept every card anyone ever wrote me. Like I don’t necessarily ~need~ 18 happy Easter cards from my youth, but by golly I’ve got them!
I am happy she preserved everything. There are a ton of my ~vintage~ clothes that lulu can wear (she’s currently wearing a Little Mermaid tee I used to sport). Though, I’ll probably have to explain who the Rugrats are & that’s heartbreaking. My personal favorite are all of the yearbooks I thought were lost in one of our many moves. They bring me right back to my awkward, semi-emo days. Ahh.

If you think my next project is not Facebook stalking every single schoolmate who I haven’t thought of in over a decade, you’re wrong.

Time: 35 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 package of tempeh, cut into cubes
  • 1 lb. of thin green beans (I used frozen)
  • 2 tbsp. of sesame oil
  • 1 tbsp. of garlic, minced
  • 1 tsp. of ground ginger
  • 3 tbsp. of soy sauce
  • 1 tbsp. of rice vinegar
  • 1 tbsp. of chili garlic paste
  • 1 tsp. of sugar
  • 1/4 cup of green onion + more for serving
  • Cashews, chopped, for serving
  • Brown rice for serving
  • S+P, to taste

How to:

  • Heat 1 tbsp. of sesame oil in a skillet over medium heat
  • Add tempeh + cook 5-6 minutes until crispy, remove from the skillet
  • Add remaining sesame oil
  • Add green beans + cook 3-4 minutes
  • In a bowl, combine garlic + ginger + soy sauce + rice vinegar + chili garlic paste + sugar + a splash of water
  • Add green onion + sauce to green beans, cook another 2 minutes
  • Add tempeh back in, cook another minute
  • Serve hot over brown rice with more green onion + cashews + maybe some chili oil if you got it
  • This is basically a plate of vegetables + you are the picture of health so SOAK IT UP

Adapted from here!

Vegan Buffalo Meatballs

I’m hoping this is my last blog post.

At least for a little while, you can’t get rid of me completely, idiots!

Our little girl is due on Sunday! And despite me being convinced this entire month she was coming early, she is really making us work for it.

I started maternity leave this week and am just soaking up this quiet time before the imminent chaos. I should probably keep reading our baby book or watching YouTube videos about how to actually care for this child. Instead, I keep finding random things to clean. Today, for instance, I cleaned out the refrigerator and then pulled up all of the air vents & cleaned their insides, too. Oh, then I magic erased some walls. Very productive, if I do say so myself.

I may not know how to care for this child, but at least she has a clean place to come home to!

Time: 45 minutes (prep + cooking) | Serves: 2 dozen meatballs

Ingredients:

  • 1 head of cauliflower, riced
  • 1 cup of quinoa, cooked
  • 1/2 cup of cilantro, chopped
  • 1/2 cup of whole wheat flour
  • 1/2 cup of panko breadcrumbs
  • 2 tbsp. of flaxseed meal
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 2 tbsp. of olive oil
  • 1 cup of buffalo sauce
  • Greens, for serving

How to:

  • In a small bowl, combine flaxseed meal + 6 tbsp. of water, mix + set aside for a few minutes
  • In a bowl, combine cauliflower + quinoa + cilantro + flour + breadcrumbs + flax eggs + crushed red pepper + S+P
  • Refrigerate for 30 minutes
  • Heat 1 tbsp of oil in a skillet over medium heat
  • Form mixture into about a dozen meatballs + fry up on all sides
  • Repeat with remaining oil + meatballs
  • Place in a dish + douse in buffalo sauce
  • Serve atop your greens
  • Allow this to count as your workout for the day with the amount of sweating you’re bound to do

Meatballs adapted from here!

Black-Eyed Pea Salad

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Do you ever have those times in life when so much is happening at once and if you don’t laugh at all of the things going wrong you will actually crumple into a ball and completely lose your mind?

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Hi, it me.

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Ya girl has been in and out of the hospital over the last two weeks with appointments and tests and a big barrel of melodrama. All is fine but I can say with great confidence which hospital restrooms reign supreme – first floor second set on the left – and there is popcorn on Tuesdays and Thursdays.

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The off-brand maraschino cherry on top of my radical few weeks: On the way to my most recent appointment, I’m cruising along, listening to some good tuneage, daydreaming about my to-do list when BAH BOOM pot hole. I hit that thing so hard it about knocked me into a tree. I’m swerving trying to get my act together when I hear this heinous sound. I pull over just to catch my breath and look at the car. What do ya know? I successfully popped a tire! Being the modern woman I am, I have always MEANT to learn how to change my own tire, but for some reason, kept finding 8 million better things to do with my time. So there I sat. Waiting for my knight in overalls to show up in his steed of a pickup truck.

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I still can’t decide if I’m uber grateful or disappointed not one person stopped and offered to help. Am I that off putting even from afar?

 

 

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

Ingredients:

  • 2 cups of uncooked black eyed peas (soaked overnight)
  • 1/2 red onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 serrano pepper, sliced thin
  • 1 cup of cherry tomatoes, halved
  • 1/4 cup of cilantro, chopped
  • 1/2 cup of flax milk (or other non-dairy milk)
  • 2 tbsp. of lemon juice
  • 1 tbsp. of apple cider vinegar
  • 1 tbsp. of agave
  • 1 tbsp. of garlic, minced
  • 2 chipotles in adobo + 1 tbsp. of the adobo sauce
  • 1 tbsp. of olive oil
  • 1 tsp. of cumin
  • 1 lime
  • S+P, to taste

How to:

  • Rinse soaked beans + add to a pot
  • Fill with water + bring to a boil, cook for 25-30 minutes
  • In a large bowl, combine onion + peppers + tomatoes + cilantro + S+P, set aside
  • Meanwhile, in a food processor, combine milk + lemon juice + apple cider vinegar + agave + garlic + chipotles + adobo sauce + olive oil + cumin + a lil S+P, process until smooth + runny like a dressing
  • Drain peas + add to veggie bowl + top with dressing (or let peeps serve themselves) + squeeze lime juice over
  • Serve warm or cold, whatever your prerogative baby
  • Use mouth as vacuum to suck all of this up