Sweet Potato Peanut Butter Stew

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I think I’ve finally decided what to give up for Lent.

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I know you were all really concerned with how I’d be recognizing the lenten season, and the wait is over.

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I’m giving up music.

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Doesn’t that sound BLEAK?! Have no fear. I’m not giving up all music, just everything other than Christian music. That might still sound bleak to some of you… but I love my Jesus jams! I’m going to go 6 weeks without playing other tunes – no emo, crying music, no Rachel’s Trax playlist on Spotify (complete with all the songs that make me so emotional they literally stop me in my Trax, get it?!?!), none of my mixed CDs from 2013, nothing! Obviously, I can’t avoid other music all together. I’d be thrown out of establishments if I ran around with my ears plugged, screaming “LA LA LA, I DON’T HEAR YOU!!!!” But when I have a choice, ya girl is rocking out to Jesus.

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Taylor Swift picked a really inopportune time to release a new music video.

 

 

Time: 1 hour ( prep + cooking) | Serves: 4-5

Ingredients:

  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 lb. of sweet potatoes, peeled + chopped
  • 1 beefsteak tomato, chopped
  • 1 tbsp. of fresh ginger, minced
  • 2 tbsp. of garlic, minced
  • 1 can of chickpeas, rinsed + drained
  • 1/2 cup of creamy peanut butter
  • 1 tbsp. of chili powder
  • 1 tbsp. of cumin
  • 1 tbsp. of smoked paprika
  • 3 cups of vegetable broth
  • 2 cups of spinach leaves
  • 1 lime
  • 1/4 cup of cilantro + more for serving
  • S+P, to taste
  • 1 tbsp. of olive oil
  • 1 cup of cooked brown rice, for serving

 

How to:

  • Heat olive oil in a stockpot over medium heat
  • Add onion + S+P, cook 4-5 minutes
  • Add bell pepper, cook another 2-3 minutes
  • Add garlic + ginger, cook another minute
  • Add sweet potatoes + tomatoes + S+P, coat + cook another 5 minutes
  • Add peanut butter + chili powder + cumin + smoked paprika, stir until everything combined
  • Add broth, cover + bring to a boil
  • Lower heat to a simmer + add chickpeas, cover + simmer for 25 minutes
  • Turn off heat + add in spinach + cilantro + juice of 1/2 the lime
  • Serve warm over brown rice with more cilantro + lime wedges
  • Stir it all up + do a cannon ball into the smack dab middle

 

Adapted from here!

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!

 

Miso Buddha Bowls

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Isn’t marriage all about sharing or something?

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Like, isn’t that in one of the rule books?

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While it took me a while to come to terms with sharing all of my things with another human (only child probs), I’ve finally come around.

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I thought it especially applied to simple things like the household groceries. I mean, we buy these with our joint funds. What’s mine is yours type thing, right? APPARENTLY NOT, PEOPLE. Ya girl was aboard the struggle bus tonight figuring out what to whip up for dinner seeing as all the blog meals I made this weekend vanished before my very eyes in mere hours. My options were really limited. I trolled through the freezer looking for some frozen veggies to bring to life. I saw a lil bag of frozen sweet taters & thought AHA I will mix this with some black beans, cauliflower gnocchi, carrots and an avocado. Because isn’t that immediately what you would think, too??? Anyways, it turned out p good, I was proud. I’m nomming away when Garr, digging through the freezer goes, “Where are my sweet potatoes?” ………

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And now I’m gorging on the communal peanut butter that he also eats every night and we’re down to like two bites left & we have three more days until grocery day. Selfless love.

 

 

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

Ingredients:

  • 2 medium sweet potatoes, peeled + chopped into cubes
  • 1 can of chickpeas, rinsed + drained
  • 1 cup of quinoa, cooked
  • 1 package of tempeh, cubed
  • 1/2 cup of raw cashews
  • 2 cups of spinach
  • 1 package of cremini mushrooms
  • 4 tbsp. of miso
  • 4 tbsp. of low sodium soy sauce
  • 1 tbsp. of rice wine vinegar
  • 3 tbsp. of agave
  • 1/2 cup of tahini
  • Juice of 1 lemon
  • 1 tbsp. of garlic, minced
  • 5 tbsp. of olive oil
  • 1 tsp. of madras curry powder
  • 1 tbsp. of turmeric
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Arrange sweet potatoes on a lined baking sheet + chickpeas on a second lined baking sheet
  • Drizzle 1 tbsp. of olive oil on each + sprinkle with some S+P. Add the curry to the chickpeas
  • Bake both for 25 minutes, with taters on the bottom, tossing each once in the middle of cooking
  • Meanwhile, once your quinoa is cooked, add S+P + 1 tbsp. of turmeric, fluff + set to the side
  • In a bowl, combine 1 tbsp. of miso + 1 tbsp. of soy sauce + 1 tbsp. of agave + 1 tbsp. of olive oil + S+P, add in cubed tempeh + coat
  • Cook in a skillet over medium heat until browned to your desire, about 7-8 minutes
  • Meanwhile, combine remaining miso + 2 tbsp. of soy sauce + rice wine vinegar + remaining agave + a lil water to thin
  • Add sweet potatoes to this bowl, + coat
  • Meanwhile, combine tahini + lemon juice + garlic + 1 tbsp. of olive oil + S+P, mix well adding a lil water to thin as necessary, refrigerate until ready to serve
  • Next, heat remaining olive oil in a skillet over medium heat
  • Add mushrooms + S+P, cook 4-5 minutes
  • Add spinach + S+P, cook another 2-3 minutes or until wilted
  • Finally, add cashews to a small skillet + toast on medium, stirring constantly
  • Add remaining soy sauce + cook another 2-3 minutes until absorbed
  • Once cool, chop
  • To serve, combine quinoa + sweet potatoes + chickpeas + tempeh + spinach mix + cashews, drizzle with tahini dressing
  • Mix all that goodness up + go to nom nom town, population you, cool guy