Vegan Tik Tok Pasta

I haven’t left the house in over 3 weeks.

Unless you count walking to the mailbox or rolling the trashcans to the curb as “going out.”

I have to take Lulu to the doctor tomorrow and I’m genuinely concerned my car won’t start. Or that I will have forgotten how to drive entirely.

I’m the biggest homebody I know, but even this is a record for me, I think. Honestly, I’m impressed with myself. How many people can stay sane in the same box for three weeks? This takes a level of introversion not many understand. But even I, the queen of making up excuses to avoid social interaction, is looking forward to getting out. Like, I’m even going to treat myself to lunch to mark the occasion. Who knows, maybe I’ll go get a COFFEE, TOO!!!!! Let me and Lulu loose and you just don’t know what is going to happen.

OK, but seriously, I am a little nervous I’ve forgotten how to drive.

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of pasta
  • 2 pints of cherry tomatoes
  • 1 package of extra firm tofu
  • 1/2 cup of raw cashews, soaked over night or boiled for 30 minutes
  • 1/4 cup of nutritional yeast
  • 2 tbsp. of apple cider vinegar
  • 1 tsp. of garlic powder
  • Juice of 1/2 a lemon
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Basil, for serving

How to:

  • Preheat oven to 400 degrees
  • In a food processor, combine tofu + cashews + nutritional yeast + apple cider vinegar + garlic powder + lemon juice + S+P, blend until smooth
  • In a baking dish, add tomatoes + olive oil + S+P
  • Scoop vegan tofu feta on top of the tomatoes
  • Bake for 35 minutes or until tofu feta is starting to brown + tomatoes burst
  • Meanwhile, cook pasta according to package directions, reserving about 1/2 a cup of pasta water in case you need it
  • Pour cooked pasta on top of the baked tofu feta + tomatoes, stir to combine
  • Add pasta water if you want to thin the sauce a little, but not necessary
  • Top with basil + S+P
  • Serve warm
  • Show the kids how hip you are with your new Tik Tok trend pasta and then threaten to create your own Tik Tok after Googling what Tik Tok is

Eggplant Parm Pizza

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I am a zombie.

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I am walking around with glazed over eyeballs, ragged breaths and outstretched arms looking for my next victim.

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By victim, I mean plush object to cuddle and nap with for 23 hours.

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I just returned home from a long work conference where I had, on average, 4 hours of sleep each night. I am fully grown adult who needs at LEAST eight hours of beauty rest to even look and act like a human being. Nine is preferable – I find the extra hour adds just the faintest glow to my complexion. By the end of the week, I was struggling to form sentences and conceal the bags under my eyes. At one point, I was going down an escalator and saw some folks I needed to connect with coming up & I proceeded to practically bark at them….but also stutter?? Like, I tried to get my point across, but the combination of no sleep and the moving staircase I was on made it tricky. Another time, I found myself riding the escalator up, only to ride it back down immediately because I forgot something, and then do it all over again. The passersby found it amusing at least. I came home and fell asleep during yoga, so really doing well on fitness goals, too.

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Now why did I think it was a good idea to plan a vacation immediately after this requiring me to get up at 3:00am for a flight????

 

 

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

Ingredients:

  • 2 cauliflower crusts
  • 1 eggplant, peeled + sliced in 1/4 inch thick discs
  • 1 cup of tomato sauce
  • 1/2 cup of raw cashews, soaked overnight
  • Juice of 1 lemon
  • 2 tbsp. of unsweetened almond milk
  • 1/2 of a block of firm tofu, water drained
  • 1 tbsp. of ground flax seeds
  • 1/2 tbsp. of all-purpose flour
  • 1 cup of panko
  • 1 tsp. of italian seasoning
  • 1 tsp. of oregano
  • 1/2 tsp. of crushed red pepper
  • S+P, to taste
  • Olive oil spray
  • Basil, for serving

How to:

  • Preheat oven to 400 degrees
  • Place eggplant rounds in a colander + sprinkle with salt, let drain for 20-30 minutes
  • Meanwhile, pulse cashews in food processor
  • Add lemon juice + tofu + S+P, process on high + slowly add in milk until smooth
  • Adjust seasoning to taste and place in fridge until ready to use
  • Meanwhile, combine flax seeds + 1/3 cup of water in a bowl, set aside for 10 minutes
  • Add panko + Italian seasoning + oregano + crushed red pepper + S+P to another bowl
  • Dredge eggplant disc in flax egg, then panko, place on a sprayed lined baking sheet, repeat with remaining dics
  • Bake 30 minutes, flipping once in the middle of cooking
  • Spread the crusts with tomato sauce + top with eggplant slices + tofu ricotta
  • Bake another 10 minutes
  • Serve warm with basil
  • Fold a slice like a lil pizza boat + swim it right down your cavernous gullet

 

Adapted from here!

Spicy Thai Basil Tofu + Veggies

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After 6 long weeks, my boo is HOME.

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We’ve done way longer obvio, but this time particularly sucked because we couldn’t speak. As soon as he came through the front door, I presented him with a list of 83 things I’d written down to tell him so as not to forget including inconsequential things like, “I put this new lamp together all by myself.”

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I got a couple of letters which was nice. I liked to pretend it was the 1940’s and I was just a sweet, naive debutante awaiting word from her handsome beau that all was well. Except in these letters he’s more interested in telling me about his meals (fajita chicken with rice and beans was a really good day) than professing his love.

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The best is just like getting back into a routine with each other. As much as I missed him, I got used to my evenings on the couch with Topanga, bingeing whatever our hearts desire. Only having to do laundry once a week. Having the tidiest home, with everything in its proper place. Really enjoying the numbers in the bank account because the online shopping queen was without his devices.  He, on the other hand, got used to sleeping in the wilderness surrounded by a bunch of dudes who hadn’t showered. Different strokes. It just takes like 48 hours to adjust when he returns. Like, I can’t lose my mind when he leaves his clothes on the floor and he can’t get mad at me because we, as a household, have adopted a new way of folding said clothes!

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Honestly, I’m just so happy he’s home. The house is finally starting to smell like itself – the perfect mix of Bath & Body Works candles and farts.

 

 

Time: 40 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of extra firm tofu, excess water drained (I like to wrap it in a towel + then press a heavy pan on top)
  • 1/2 a head of green cabbage, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup of carrots, sliced thin
  • 1 tbsp. of red chili paste
  • 1 tbsp. of brown sugar
  • 1 tbsp. of soy sauce
  • 2 tbsp. of lime juice
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of fresh ginger, minced
  • 1 tbsp. of sesame oil
  • 1 tbsp. of olive oil
  • 1 cup of fresh basil, chopped
  • S+P, to taste
  • 1 tsp. of crushed red pepper
  • Brown rice for serving

How to:

  • In a lil bowl, combine chili paste + brown sugar + soy sauce + lime juice, set aside
  • Heat oils in a wok over medium heat
  • Add tofu + a lil S+P, cook until crisp to your desire about 6-7 minutes
  • Remove from pan
  • Add garlic + ginger, cook one minute
  • Add cabbage + peppers + carrots, cook 5-6 minutes
  • Add tofu + sauce in, cook for 2-3 minutes until combined + luscious looking
  • Turn off heat, stir in basil
  • Serve hot with brown rice
  • Wrap mouth around one end of the plate + tip your head back + mouth up, allowing all contents to gracefully slide into your pie hole

 

Adapted from here!