Chickpea + Fruit Salad

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Welp, I’ve fallen in love with Colorado.

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As if I needed another place to become obsessed with.

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Who woulda thunk I’d jive so hard with the midwest? Until now, I always pictured tumbleweeds just flowing through the streets and kids in overalls.

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But Colorado is kewl, man! So many beautiful mountains and plenty of nature things and good places to grub and excellent people watching. The homeless population rivals Seattle, making me feel ever so at home. I just loved everything about it. The main purpose of the trip was to see our favie band at Red Rocks. I thought I would be underwhelmed by the venue because it’s like “the” place to see a show, but nopity nope nope. It was amazing. You’re just watching a radical show surrounded by these giant…red…rocks… It sounds lamer than it is, I promise. We did a couple of hikes too and they about killed me. Apparently elevation sickness is a thing and there is less oxygen in CO. That would explain my incessant wheezing. The other purpose of our trip was to scope out neighborhoods your girl and her man are MOVING there next summer WOOOO. We are so stoked. We had a list of neighborhoods to explore. Ask me how many we got to, just ASK! You’d be right, we saw not a one and instead just ate our way through the state.

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There are so many vegan restaurants I am absolutely going to go bankrupt in this state.

 

 

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

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1/2 a red onion, diced
  • 1 jalapeno, diced
  • 1/2 an english cucumber, sliced thin + quartered
  • 1 orange, segmented
  • 1 cup of strawberries, quartered
  • Juice of 1 lime
  • 2 tbsp. of cilantro, diced
  • 1 tbsp. of agave
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Arrange chickpeas on a lined baking sheet + sprinkle with S+P
  • Roast for 25-30 minutes, tossing once
  • Meanwhile, combine onion + jalapeno + cucumber + orange + strawberries + lime juice + agave + cilantro in a bowl
  • Add chickpeas + S+P, toss well
  • Serve chilled
  • Sit on couch with bowl of chickpea + fruit salad between your legs + eat all of the contents of said bowl while bingeing Handmaid’s Tale so you can talk to me about all of your feelings

 

Chilled Corn Soup

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Were you all aware that I look absolutely adorable driving a sports car?

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I’m not tooting my own (car) horn or anything (get it?), but I think it’s true. It might have something to do with the tinted windows and the fact you can’t tell who is actually driving, but I digress.

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For the last week, I’ve been driving around my dad’s 2017 electric blue Mustang GT California Special.

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I know what you’re thinking, “EWW mustangs are gross!” Under normal circumstances, I totally agree, but you haven’t seen me behind the wheel of one! I fit like a glove! Also, my dad has this terribly obnoxious kit on the car that makes it sound like you’re driving a jet down the road, it’s so fetch. I just felt alive! Like, I can go so fast and it is so loud and everyone turns to look at me and is like umm how did an idiot like you afford this car and I just smile with all of my teeth and give them a big thumbs up.

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But like it’s an actual boat and ya girl had some slight difficulty in the parking department.

 

 

Time: 2 hours (prep + cooking) | Serves: 4-6

Ingredients:

  • 4 ears of corn, shucked + save the cobs
  • 1 medium white onion, diced
  • 1 tbsp. of fresh ginger, diced
  • 1 tbsp. of garlic, minced
  • 1 jalapeno, diced
  • 1 white potato, diced
  • 1 can of coconut milk
  • Juice of 1 lime
  • 2 tbsp. of olive oil
  • 1 tsp. of turmeric
  • S+P, to taste
  • Cilantro, for serving
  • Sriracha, for serving

How to:

  • In a large stock pot, heat olive oil over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add ginger + garlic, cook another minute
  • Add jalapeno, cook another 2-3 minutes
  • Add corn kernels + potato + coconut milk + 1 cup of milk + turmeric + S+P, stir to coat
  • Add corn cobs, bring to a boil, reduce heat + simmer for 25-30 minutes
  • Remove corn cobs
  • Turn off heat + stir in lime juice
  • Using an immersion, blend soup until smooth
  • Taste + add some more S+P, if you’d like
  • Put in the fridge for a couple of hourse
  • Serve cold with cilantro + some sriracha if you like a lil heat
  • Pour some soup into a glass + serve to sweetie + tell him it’s a banana smoothie

 

Adapted from here!

Chickpea + Grape Salad

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Hi, I’m Rachel, and I’m addicted to true crime.

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I know I’m like 6 years late to this party, but I am here now with bells on, so giddy up!

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I’m just obsessed. I haven’t stopped listening to this “My Favorite Murder” podcast that a stranger told me about a few weeks ago (is it possible she wants to murder me?) and all I want to watch are murder documentaries and (for balance) The Office.

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Like, there are human beings out there capable of murdering other human beings and feeling no remorse. How is this possible?! Fascinating. I hope all murderers are signed up to have their minds donated to science. It’s made me like super paranoid, though. More so than usual. Remember, I’m the girl who made her mom leave a movie theatre several years ago because there was a guy by himself with a backpack. I was not about to die watching The Place Beyond the Pines. Now, my default setting is just to assume everyone is out to murder me. I’m at yoga – oh, someone is going to bust up in here and definitely murder me while I’m in a down dog. I’m in the grocery store – k, everyone in here wants to murder me, can I roll over the deli section and use a carving knife as a weapon? We were out the other night and there was a young guy sitting by himself at the bar looking all melancholy. I looked at Garr and was like, k, we are outtie.

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Can’t tell if the paranoia is rooted in true crime fascination or general self-centeredness.

 

Time: 30 minutes (prep + cooking if using canned chickpeas); Overnight soaking + 1 hour (prep + cooking if using fresh chickpeas) | Serves: 4-6

Ingredients:

  • 2 cups of cooked chickpeas (I used fresh, feel free to use a can or two!)
  • 1 rib of celery, chopped
  • 1 head of broccoli, cut into florets
  • 1/2 a red onion, diced
  • 1 1/2 cups of red + green grapes, halved
  • 1/2 cup of vegan cream cheese
  • 1/2 cup of pecans, toasted + chopped
  • 4 green onions, diced
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • Toast, for serving

How to:

  • To a pot of salted, boiling water, add broccoli, cook 3 minutes, drain + plunge into ice bath
  • In a large bowl, combine chickpeas + vegan cream cheese + crushed red pepper + S+P, set aside for a few minutes
  • In another bowl, add drained broccoli + onion + celery + green onion + S+P
  • Now add your broccoli bowl to your chickpea bowl
  • Fold in grapes + pecans, more S+P
  • Refrigerate for a bit, serve chilled or room temp with some toast or crackers or eat like a lil salad
  • Grab giant handful, walk into crowded cafeteria, scream “food fight” and launch at youngins