Root Veggie + Miso Risotto

My dad just came to visit for a few weeks to help with Lou.

We had the absolute loveliest time consuming all the content Netflix could throw our way.

And playing Scrabble every night in an attempt to regain some of the brain cells I lost during pregnancy and maternity leave.

He & Lou really bonded. It was so cute to see her light up every time she saw him. She’s more of an “actions speak louder than words type” so she really tried to show him how she felt. First, she peed on him as he was helping get her ready for bath night. The next day, she blew out her diaper while snuggling with him. And finally, after helping me out and giving her a bottle, she promptly spit up all over him. The trifecta, if you will. Our washing machine has never worked harder.

It’s safe to say he’s happy to be home and away from baby bodily fluids.

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

Ingredients:

  • 1 cup of arborio rice
  • 1 onion, diced
  • 2 tsp. of garlic, minced
  • 2 carrots, peeled + chopped
  • 2 parsnips, peeled + chopped
  • 4-6 cups of vegetable broth
  • 2 tbsp. of white miso paste
  • 1 tbsp. of sesame oil
  • 1 tbsp. of vegan butter
  • Juice + zest of 1 lemon
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Green onion, for serving

How to:

  • Preheat oven to 400
  • Arrange carrot + parsnip on a lined baking sheet, drizzle with 1 tbsp. of olive oil + S+P
  • Roast for just about 20 minutes, tossing once in the middle
  • Heat broth in a sauce pan over medium heat
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add arborio rice + S+P, cook another 2-3 minutes
  • Add a ladle of broth to the skillet one at a time, stirring + allowing rice to absorb liquid, repeat until rice is tender, about 40-45 minutes
  • Once rice is cooked, add miso + butter + S+P, cook another 2-3 minutes
  • Stir in lemon zest + juice + roasted veggies
  • Drizzle with sesame oil
  • Serve warm with green onion
  • Cozy up + lick the bowl clean, it’s the only way

Adapted from here!

Sweet Potato + Mango Bowls

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WHAT A TIME TO BE ALIVE, PEOPLE.

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I’m sorry I’ve been so MIA. I think I’m back now.

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Cross country move + pregnancy + working = a very sleepy giwl.

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But we are here! We are in Colorado! Breathing the fresh mountain air! Skin so dry we are bathing in lotion! Noses so bloody we are keeping Puffs in business! Hopefully our bodies adjust soon because our wallets certainly haven’t to home ownership. We are trying to get settled, but there is so much to do and so little time in a day. Plus, our dishwasher is already broken so that is a very fun thing to deal with when you are a food blogger. But truly no complaints, the views are ridiculous and it feels crazy that WE, a couple of fools, own THIS house. I keep waking up, coming downstairs and being like am I on vacation or is this everyday life?

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But hot DOG it was nice when an appliance broke to just call the maintenance people and have them come fix it for free….

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 2 sweet potatoes, peeled + cut into thin wedges
  • 1 can of kidney beans, rinsed + drained
  • 1-2 cups of cooked brown rice
  • 1 mango, chopped
  • 1 red onion, diced
  • 1/2 cup of cilantro, chopped
  • Juice of 1 lime
  • 1 tbsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1 tsp. of cumin
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • Preheat oven to 425
  • Arrange sweet potatoes on a lined baking sheet + drizzle with 1 tbsp. of oil + chili powder + smoked paprika + cumin + S+P
  • Bake 20-25 minutes until crisp to your desire
  • Heat remaining olive oil in a skillet over medium heat
  • Add 1/2 the onion + S+P, cook 3-4 minutes
  • Add beans + S+P, cook another 3-4 minutes
  • Turn off heat, add rice + stir
  • Meanwhile, combine mango + remaining red onion + most of the cilantro (reserving a little to top the bowls) + lime juice + S+P
  • To serve, add some rice mix to a bowl + top with mango salsa + some sweet potato wedges + cilantro
  • Serve warm
  • Trick your mind into believing your having a french fry bowl + really enjoy yourself

 

Adapted from here!

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!