Broccolini + White Beans over Cauli Cous Cous

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When I die, just bury me in CenturyLink Field.

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My addiction to the Seattle Seahawks is impacting my health.

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I can’t sleep, I overeat, it’s a problem.

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Last night, they played at 8:15pm. Well, ya girl is SNOOZING by 9pm, so this presented a major problem. I watched for a few minutes, then shut it off at promptly 8:58pm, telling myself I would wake up to the outcome and be OK no matter what. I plumb SHOT out of bed at midnight & the first thing I did was check the final score. SEAHAWKS WIN, BABAY. Well, now I’m obviously too hyped up to sleep. I spend the rest of the evening tossing and turning with joy and faint anxiety that I dreamt the win as opposed to it being real. I legit woke up 6 more times dreaming of Russell Wilson and company just tossing the pigskin and being my baby boys.

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We’re going to a game in a couple of weeks & I might just have Garrett leave me there & I’ll find work in a hotdog kiosk.

 

 

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

Ingredients:

  • 1 bunch of broccolini, trimmed
  • 1 can of cannellini beans, drained + rinsed
  • 1 pint of cherry tomatoes, halved
  • 1 shallot, sliced thin
  • 1 tbsp. of garlic, minced
  • 1 cauliflower, riced in a food processor
  • 3 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • Pomegranate seeds, for serving
  • Hummus, for serving

How to:

  • Heat 1 tbsp. of olive oil in a cast-iron skillet over medium heat
  • Arrange broccolini in an even layer + add S+P + crushed red pepper, cook + char all over, 6-8 minutes
  • Remove + add another tbsp. of olive oil
  • Add shallot + S+P, cook 2-3 minutes
  • Add beans + S+P, cook 4-5 minutes
  • Add garlic, cook another minute
  • Remove + add remaining olive oil
  • Add tomatoes + S+P, cook for 5-6 minutes until nice + blistered
  • Meanwhile, add 1/2 cup of water to the bottom of a large skillet + add S+P, bring to a simmer
  • Add cauliflower rice, bring to a simmer, reduce heat + cover + cook for 10 minutes, season with S+P
  • To serve, arrange cauli cous cous on a plate + top with broccolini + beans + tomatoes + top with pomegranate seeds + hummus
  • Mix up all the goodness + slingshot bits of food into your own mouth without damaging an eyeball

PB + Chocolate Chip Skillet

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Give me a mic, put me in front of athletes & roll the camera.

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Because I am ready to become a sports reporter.

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I’m not sure why it’s taken me 28 long years to discover my destiny.

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Prob because I didn’t like sports until I was 25 and even then I only learned the rules like last year, but that’s neither here nor there. I went to my first NHL game this weekend. Am now a BIG hockey guy. It’s quick, it’s violent, I dig it. I just love the camaraderie at sporting events. All the strangers drinking overpriced brewskis and shouting at the top of their lungs, hoping for the same outcome. I love giving out high fives all willy nilly and becoming fast friends with the bros next to me. America, man. I think I could really provide some colorful commentary to stale ESPN and the like. All their anchors know too much, like rules and player names.  It’ll be less analyzing plays and more analyzing athlete moods and crowd energy  – the important stuff.

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Oh, and I’ll pack lil vegan treats for everyone to snack on in between plays!

 

 

Time: 1 hour (prep + baking) | Serves: 6-8

Ingredients:

  • 1 1/4 cup of whole wheat flour
  • 1 tsp. of baking soda
  • Pinch of S
  • 1/2 cup of vegan butter, softened
  • 1/2 cup of pure cane sugar
  • 1/2 cup of brown sugar
  • 1/2 cup of creamy PB
  • 1 tbsp. of flax meal
  • 2 tsp. of vanilla extract
  • 3/4 cup of vegan chocolate chips

How to:

  • Preheat oven to 350
  • Grease a skillet with cooking spray
  • In a tiny bowl, combine flax with 3 tbsp. of warm water, mix + set aside
  • In a bowl, whisk flour + baking soda + S, set aside
  • In a mixer bowl, combine butter + sugars + PB, beat for two minutes on medium
  • Add in flax egg + vanilla extract, mix on high for a minute to get all that good good combined
  • Turn mixer on low + slowly add in dry ingredients a lil at a time until all combined
  • Turn off mixer + fold in chocolate chips
  • Spread cookie dough + pat down evenly in skillet
  • Bake 25 minutes, remove + let cool (it’ll cook more in the warm AF skillet!)
  • Cut + serve warm
  • Let it sit out on your counter + nibble on it every time you walk by + see if you can beat our household record of devouring in 5 hours

 

Adapted from here!

Vegan Philly Cheesesteak Sammies

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It’s still over a month away yet here I sit stressed about Christmas.

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It’s not supposed to be this way. I should be focused on the birth of our Lord and Savior! The many blessings the year has brought me! The New Year’s resolutions I will certainly not keep!

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Instead I am left wrestling with answers to the dreaded question, “What do you want for Christmas?”

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To be left alone, honestly. Seriously, it’s so stressful coming up with random things I want others to purchase for me and then wrap and hold onto until 12/25. If I want something, I typically weight the pros and cons, research the best deals, find a coupon code, put it in my cart and then talk myself out of it. I like this process, I’m comfortable with it, it makes sense to me. Why organize a Christmas list? Let’s just spend time together and sing carols and string popcorn on trees like the olden days. But I am an acquiescent child. I put together a list, I checked it twice, I sent it it to my parents and husband. I thought I was really doing them a favor, too. Look, here are some ideas you unimaginative shoppers. Know what I get in return? “That’s a really long list.” K. I’m out.

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Garrett also said, “Wow, I started a list for you too and it has none of this stuff on it.” He knows me so well.

 

 

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

Ingredients:

  • 1 package of tempeh, sliced thin
  • 1 onion, sliced thin
  • 1 green pepper, sliced thin
  • 1/4 cup of soy sauce + 2 tbsp.
  • 1 tbsp. of dijon mustard
  • 2 tbsp. of garlic, minced
  • 1 sweet potato, cubed
  • 1/4 cup of full-fat coconut milk
  • 3 tbsp. of nutritional yeast
  • 2 tbsp. of lemon juice
  • 1 tbsp. of sriracha
  • 5 tbsp. of olive oil
  • 1 tsp. of garlic powder
  • 1 tbsp. of paprika
  • S+P, to taste
  • Crusty french bread, for serving

How to:

  • In a bowl, combine 1/4 cup of soy sauce + dijon + 1 tbsp. of garlic + 1 tbsp. of olive oil
  • Add tempeh slices, coat in the soy sauce mix + set aside
  • Add sweet potato to a sauce pan + add water + bring to a boil
  • Lower heat + simmer for 15 minutes, drain + let cool
  • Add sweet potato + remaining soy sauce + coconut milk + nutritional yeast + lemon juice + sriracha + 3 tbsp. of olive oil + garlic powder + S+P to a food processor + pulse until smooth, set aside
  • Heat a skillet over medium heat
  • Add tempeh + sauce it marinated in, cook for 6-7 minutes, until crisp + browned to your liking
  • Remove from the pan
  • Add remaining olive oil
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add green peppers, cook another 3-4 minutes
  • Add tempeh + paprika, cook another 2-3 minutes
  • To serve, place some tempeh mix into your crusty bread + top with cheese sauce

 

Adapted from here!