Thirsty games.
so i got really pumped to make some black beans with a nooch sauce and lots of avocado and tomato, but it turned out i had no black beans. so i put all the stuff i was gonna but in the black beans in a frittata.
caramelized onions, garlic, red bell pepper, corn, spinach, and avocado and tomato on top.
Massaged Kale-Avocado Salad with Mango and Goat Cheese
This is gonna be a rough recipe, but I just made this and it is fucking delicious, so I wanted to share. This is for a one-person serving.
Ingredients
1 large leaf of kale
half of one small avocado
one small mango
lemon juice
goat cheese or feta or cashew cheeze
olive oil
balsamic vinegar
salt & pepper
Directions
Tear or chop your kale into bite-size pieces. Prepare your avocado half, and squish it up with your hands (bonus moisturizer, woo!). Massage it into the kale until it is pretty well coated in avocado, and has broken down a bit. Drizzle on some lemon juice, to taste. Prep your mango. I diced mine. Add some salt and pepper (to taste, duh). Drizzle a tiny bit of olive oil, and a tiny bit of balsamic. Crumble your cheese/cheeze. Eat that sucker.
i made chocolate chip ricotta pancakes with caramelized bananas. fuck yes.
Lunch: penne with avocado alfredo, cherry tomatoes, and goat cheese. really good. reblogging with recipe over at my food blog shortly!
I’ve played around with a few avocado alfredo recipes, and this is what I ended up with after adding my own personal tweaks, and also when I was looking to use half an avocado I had in the fridge, and not end up with leftovers. It has a nice garlic-y bite, a sweet creaminess, and a brightness from the lemon juice. Unfortunately this sauce doesn’t really keep! It’s so good I’ll be surprised if you have any leftover though.
Avocado Alfredo Sauce for One
Ingredients
1 clove garlic
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp nutritional yeast
salt and pepper to taste
dried or fresh basil (a generous pinch or a few leaves, respectively)
Directions
Cook your pasta according to package directions. This sauce would work with any pasta shape, but I find my favorite pasta for featuring sauces is penne rigate.
Rough chop your garlic, stick it in a food processor/blender/magic bullet (or you can pulverize all of this together by hand if you lack these appliances, just mince up the garlic really small). Add the olive oil, lemon juice, nooch, salt and pepper. Blend this up until you get it as paste-like as possible. Add the avocado and puree. Add your basil and pulse.
Taste, and make any necessary adjustments. Pour it over your cooked pasta and toss well. Add any topping ingredients that sound good to you! Tomatoes are a nice touch, and I am really into goat cheese lately since realizing it doesn’t agitate my stomach issues. Cashew cheeze would be great, as would sundried tomatoes.
Enjoy.
I made the Blueberry Ginger Hand Pies from Vegan Pie in the Sky (and a mini-pie with extra filling and dough). Except without fresh ginger, and orange juice/zest instead of lemon for the glaze. There are no words to describe how fucking frustrated I am by making pie crusts. I feel like pies and I are just not meant to be. Cakes, cookies, I am good at making those. Pies are fuckin’ hard. But I’ll probably keep trying anyway.
Adapted from this Rachel Ray recipe to be vegan and also use what I had in my kitchen. Dip is hard to photograph in an appetizing manner, apparently.
Lately I haven’t felt like cooking much. I think about it a lot, because I love food, but there hasn’t been much follow-through. I often use cooking and baking as coping methods and outlets for depression and anxiety, but sometimes those things manifest in such a way that I just don’t have the energy or motivation. I’ll have bursts of energy now and then, though. And sometimes, you just really want some hummus. This is a fairly quick recipe to make, and is worth the effort.
Ingredients
1 15oz can chickpeas
2 tablespoons peanut butter (or tahini, but I never have tahini cuz it’s fucking expensive)
2 garlic cloves (I scoff at your 1 clove, Rachel Ray)
approximately 1 tsp apple cider vinegar (you can use lemon juice to taste, but I didn’t have any)
salt and pepper to your heart’s content
1/4 cup extra virgin olive oil
6 oz bag of spinach, chopped, wilted, and moisture as squeezed out as you can get it (you can also use a box of frozen spinach, thawed and drained well)
6 oz can of marinated artichokes, chopped roughly
1/4 cup nutritional yeast flakes (always flakes for me, never powder)
generous handful/slice/whatever of vegan cheeze of your choice
Directions
Put on your broiler to get hot for the cheeze melting.
In a food processor, place the chickpeas, peanut butter, garlic, apple cider vinegar, salt, pepper, and olive oil. Blend it up until it’s a good hummus-y texture. If it’s too dry (mine was) add more olive oil a bit at a time until you like the consistency. Don’t forget to taste it and adjust your flavors accordingly!
Transfer your hummus to an oven-safe dish. Add the spinach, artichokes, nooch, and stir to combine. Put your cheeze on the top, and put it under the broiler until it is sufficiently melty/bubbly/brown. I used soystation pepperjack slices which looks kinda weird in the photo, but tastes totally delicious.
Serve with chips or crusty bread.
