Chickpea Dumplings

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I like being spoiled.

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Not just with lil treats and happies, but with my reality television show endings.

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I need spoilers to survive this cruel & unusual world.

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Specifically, I have to know The Bachelor/ette spoilers or I can hardly watch the show. I don’t want to be surprised, I don’t want a plot twist. I want to know what I’m getting into. This is why before every season I stalk the blogs until I discover the ending and every twist and turn leading up to it. I’m prepared, I’m ready. I am usually the go-to in my friend group for Bach news. (I have very little joy, leave me be.) For SOME reason I cannot comprehend, my sources don’t have the dirt this season. They speculate, but no one KNOWS how this season ends. It’s driving me absolutely bonkers. How am I just supposed to WATCH the show for the next four weeks and not know who he picks and will ultimately break up with in 3-4 months? Who do you think I am?

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In my next life, I hope I’m one of those kewl, enlightened girls who couldn’t be bothered with the trash fire that is reality television.

 

Time: 1 hour (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1/2 cup of breadcrumbs
  • 4 cups of spinach, chopped
  • 1/2 cup of olive oil
  • 1/4 cup of coconut milk yogurt
  • 1 jalapeno, diced
  • 1 tbsp. of ground ginger
  • 1 tbsp. of curry powder
  • 2 tsp. of ground coriander
  • 1 tsp. of cumin
  • 1 tsp. of ground mustard
  • 1 can of diced tomatoes
  • 1 can of tomato sauce
  • S+P, to taste

How to:

  • In a food processor, pulse chickpeas until broken down
  • In a bowl, combine chickpeas + breadcrumbs + 1/2 cup of spinach + 1/2 the oil + yogurt + jalapeno + S+P
  • Shape into lil dumplings + arrange on a parchment paper lined baking sheet
  • Refrigerate while you work on the rest
  • Heat remaining olive oil in a deep skillet over medium heat
  • Add ginger + curry powder + coriander + cumin + mustard, cook about a minute, stirring constantly
  • Add tomatoes + tomato sauce, bring to a simmer
  • Add remaining spinach + S+P, cook 1-2 minutes
  • Nestle dumplings into the skillet, cover + cook for 20 minutes, turning dumplings a couple of times
  • Praise the good Lord above for giving you a warm bowl of grub to devour + dig in, hunny

 

Adapted from here!

Mexican Green Quinoa

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My how the tables have turned.

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A couple of years ago, you wouldn’t catch me outside unless it involved a mimosa and a covered patio.

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Now I crave time in the good Lord’s creation.

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I made Garrett go hike with me this weekend. I, Rachel, suggested an outdoor event. He asked me if I had a fever. Idk man, I just have this ache to be among the trees and the breeze and all of God’s goodness. There is something about being surrounded by nature, breathing in the fresh air and making your hunny carry the heavy pack so you can frolic freely. Also, I want hella cute and defined legs. Sue me. Apparently, my next outdoor adventure needs to involve camping. I’m sorry I just can’t rationalize sleeping on the cold, hard ground with a piece of cloth between me and wildebeests. But I am like this close to selling all of our possessions (I have already donated SIX bags of crap to charity this year) and moving into a humble cabin in the wilderness.

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Which I would absolutely do if the wilderness was within 20 minutes of a major city and international airport.

 

 

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

Ingredients:

  • 1 cup of white quinoa
  • 1 cup of spinach, chopped
  • 1 cup of kale, chopped
  • 2 green onions, chopped
  • 1/2 cup of mint leaves, chopped
  • 1/2 cup of cilantro, chopped
  • 1 jalapeno, diced
  • 1/4 cup of pistachio nuts, chipped
  • 1/4 cup of pumpkin seeds
  • 1/4 cup of olive oil
  • Juice + zest of 1 lemon
  • S+P, to taste

How to:

  • Cook quinoa according to package directions
  • Remove heat + fluff with a fork
  • Add to a bowl with all ingredients + some S+P
  • Serve warm or chilled
  • Accidentally binge entire bowl while watching Netflix like I did

Braised Spinach + Chickpea Stuffed Sweet Potatoes

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Like, can we just not with the hurricanes?

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I mean, who has the time?

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Dorian is a lil brat.

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He’s just chilling over the Bahamas, wreaking havoc, leaving the rest of us to wonder where he’s headed next on his quest for destruction. I legit didn’t even know NC was in this bro’s path. I was at tea with pals this weekend and one mentioned prepping for the storm and I was like aca-scuse me? My anxious behind obvio ran straight to the grocery store to stock up on non-perishable foods. Do you know how hard it is to make healthy vegan meals with only canned or boxed goods?! It ain’t great! And of course the grocery was out of bottled water already. These peeps go berserk, man. Like, apparently schools are already closed for Thursday. Ya girl is just over here praying to the good Lord above I don’t lose power & have to sleep in a boiling hot home for nights on end again. (First world problems, I know, OK?!)

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Though I did stock up on some new Bath & Body Works candles because like hurricane prep, duh.

 

 

Time: 1 hour (prep + cooking) | Serves: 2 stuffed sweet potatoes

Ingredients:

  • 2 sweet potatoes
  • 1 lb. of spinach
  • 1 can of chickpeas, rinsed + drained
  • 1 yellow onion, diced
  • 1/2 cup of sun-dried tomatoes, diced
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of fresh ginger, minced
  • Juice + zest of a lemon
  • 1 14 oz. can of coconut milk
  • 1 tbsp. of olive oil
  • 1 tbsp. of crushed red pepper
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 400 degrees
  • Pierce potatoes all over with a fork + roast for an hour
  • Arrange chickpeas on a lined baking sheet + bake for 20-25 minutes
  • Meanwhile, heat olive oil in a large rimmed skillet or dutch oven over medium heat
  • Add onion + some S+P, cook 3-4 minutes
  • Add garlic + ginger, cook another minute
  • Add sun-dried tomatoes + lemon zest + crushed red pepper, cook another 3 minutes
  • Add spinach, one handful at a time, letting each handful wilt slightly
  • Add chickpeas
  • Add coconut milk + lemon juice + S+P, bring to a boil, turn down heat + simmer for 10 minutes
  • Slice open cooled sweet potatoes + top with spinach + chickpea mix, top with cilantro + serve hot
  • Using your fork as a lil shovel, just dig up a scoop of that goodness + slingshot it at your sweetie’s face + give him or her a creepy, soft smile from across the room

 

 

Adapted from here!