Lemon-Pepper Kale

When I started law school, I thought it would be a bit like undergrad.  Sure, everyone told me how different it would be from all of my other school experiences, but I just sort of humored them with a, "Yeah.  Sure.  Of course it will be" and went on my merry way.  Well, four days in and I can honestly say it is nothing like undergrad.  I think I've spent more hours in the library this week than my entire four years of college combined.  Just this week I've read around 100 pages of cases and legal analysis.  Luckily I like it, otherwise I'd be looking for a bridge to jump off of.

Needless to say, with my new studying habits (complete with bonus stiff neck and sore eyes -- what a bargain!) I don't have a lot of time to cook.  Which is sort of problematic when you run a food blog.  With that said, I'm going to apologize in advance if (more like when) the posts here slow down a bit.  

Alright, with that out of the way (whew!) we can move on to more exciting things like kale.  If my brother were reading this, he'd go, "Liz, kale is not exciting."

Well, dear brother, you are WRONG.  

I had a phase last year where I went through kale like no one's business.  I ate it raw.  I sauteed it.  I always said I would make chips but never actually got around to it.  Regardless, I was sort of in love with kale.  And then I moved back home and we didn't have grocery stores that carried it.  The horror!  After having about a day where I was just inconsolable (not really, but I did miss it) I promptly forgot about kale and continued on with my summer.

Well, I found this picture on my iPhoto and have decided that I need kale in my life again.  And if that can't happen, then I need to get it in yours.  Here the kale is sauteed and garnished with a healthy dash of pepper and squeeze of lemon.  I like kale paired with acidic flavors, and the lemon does just that.  This is great as side dish or can even be used as a main if you tossed some tofu or beans with it.

Lemon-Pepper Kale

Ingredients:

1 large handful of kale

1 tbsp olive oil

1/4 cup water

1/2 lemon

1 tsp pepper

Directions:

Heat a saute pan over medium heat.  Add the oil and saute kale just until bright green, about 1 minute.  Pour in the water and let simmer until the stalks are tender, about 10-15 minutes.  Add the lemon and pepper, and toss to coat.

Mediterranean Couscous with Olives and Artichokes

Yesterday I spent the entire day helping my dad move his office down a floor in the hospital.  It was hours of lifting boxes and pulling carts.  Oh boy, I hurt in places I didn't even know it was possible to hurt.  I'm counting this as my daily workout, because my butt hurts WAY more than it does after sets of squats.  So, there you go.

I know posts have been less frequent here, and it's basically because I'm home and no longer cooking like a beast.  My mom makes most of the meals (we're the typical nuclear family) and I feel weird making us wait ten minutes before eating so I can snap pictures.  Not that my family would mind.  My dad always makes these weird salad concoctions (believe me, they are NASTY) and goes, 'Liz, want to take a picture of this for your blog?'.  I usually tell him that since most of the world lacks his iron stomach and affinity for gherkins, I'd better steer clear.

This salad made me think of him, though.  He's notorious for making salads with all the odds and ends in our fridge.  Marinated artichokes.  Pickles.  Left over pork.  Doesn't matter what it is -- it'll go in the salad and be smothered in Western dressing.  This couscous salad doesn't involve pickles or Western dressing (Thank God), but it does have a bit of everything in it.  Mixed together with fresh basil and a light balsamic vinaigrette, it's the perfect summer meal.

Mediterranean Couscous with Olives and Artichokes

1 2/3 cup Israeli couscous
1 tbsp olive oil
1 3/4 cup water
1/2 cup sliced olives
1 cup chickpeas, rinsed
5 artichoke hearts, quartered 
1/4 cup chopped sundried tomatoes (not packed in oil)
1 cucumber, quartered and sliced
1/3 cup balsamic vinegar
1/4 cup olive oil
salt/pepper


Directions:


Cook couscous according to directions on package.


Combine all the ingredients, up to the balsamic vinegar.  In a small bowl, whisk together the balsamic and olive oil until emulsified.  Pour into the couscous mixture and toss to coat.  Serve either on its own or with a main dish.

Garlic Roasted Red Skin Potatoes

I rarely make potatoes.  After making this last night and having my mind properly blown, my only coherent thought besides, "I want moreeee!!!" was "I need to make potatoes more!".

Could there be a more perfect and delightful food?  I don't care that there are like 100 calories in each tiny red potato.  Or that I am incapable of eating less than, like, eighteen of them.  DON'T EVEN CARE.  These are soft on the inside with a crispy herbed outside layer.  I think an added squirt of lemon juice would be all sorts of jazzy. 

I made these with herb crusted pork chops (recipe to come!) and they rocked my socks off.  Well, I actually wasn't wearing socks, but I'm sure if I were they would have been rocked off.  These potatoes were part of a dinner I made of a friend and my Dawson's Creek night where we sat on my floor and watched all the best Joey/Pacey episodes and mocked Dawson.  There really is no other way to watch that show.

While they do have to cook for quite a while (just under an hour) it's mostly hands-off cooking time which I think places these in the easy-weeknight-meals segment.  It makes a ton, too, so you'll have leftovers!

Garlic Roasted Red Skin Potatoes

Ingredients:

12-14 red skin potatoes, quartered

1 tbsp dried herbs (I used basil, oregano and parsley)

6-8 garlic cloves, minced

salt/pepper

1/4 cup olive oil

Directions:

Preheat oven to 400 degrees.

Wash and pat dry the potatoes.  Quarter the potatoes and spread them out on a baking sheet in one single layer.  In a bowl, mix together the herbs, garlic, salt/pepper and olive oil.  Pour over the potatoes and toss to coat.

Roast the potatoes for 50-60 minutes, tossing occasionally.

Spiced Chickpea Tacos

I never used to like Mexican food.  Growing up, I would always complain when my parents would take my brother and I to the local Mexican restaurant.  My problem is that I don't like most of the ingredients in Mexican food.  I don't like tomatoes or sour cream.  I used to not like avocados.  And we all know my stance on cilantro.

And then I met Chipotle.

I know Chipotle is bastardized Mexican food, but it was a wonderful way for an older me to be reintroduced to Mexican flavors.  I found that I didn't mind heat in my meals, guacamole is one of mankind's greatest inventions and cilantro still tastes like soapy dish water.  

Despite my newfound love of Mexican food, I don't make it very often at home.  I'm not confident with the spices and rarely have the proper ingredients on hand.  I picked up some tortillas from the grocery store this week, though, and used what I had to make some fun vegetarian tacos.

Spiced Chickpea Tacos

Ingredients:

1 can chickpeas, rinsed

2 tsp olive oil

1 tsp chili powder

1/4 tsp oregano

1/4 tsp cumin

1/2 tsp brown sugar

8 small corn tortillas

1/2 cup lettuce, chopped

1/2 avocado, sliced

1/3 cup shredded Mexican cheese

Directions:

Preheat oven to 350 degrees.

Rinse and drain the chickpeas.  In a bowl, mix the chickpeas with the oil and spices.  Spread on a baking dish and bake 10 minutes.  Toss the chickpeas, and bake for another 10 minutes.

Microwave the tortillas for 15-20 seconds.  Pile on the chickpeas, lettuce, avocado and cheese.  The tacos go well with cold beers and Grey's Anatomy marathons.

Do you guys like Mexican food?  If so, do you ever make it at home?

Three Bean Salad

I've been sick the past two days with a stomach bug, and I have never been more grateful for leftovers.  Usually I end up sick when I have absolutely nothing in my refrigerator.  This time, I had all of my leftovers from my party.  In one word, my fridge is stocked.

I made this three bean salad for my end-of-the-semester party.  The theme was "American Picnic" - yes, I have themes for my parties, feel free to mock - so I made some mini burgers, chicken salad and this bean salad.  Sadly, it was demoted to a two bean salad for the party due to my broken can opener.  I did consider going at it with a knife for a moment, but decided I liked my fingers more than kidney beans.

I have been eating this salad for just about every meal possible.  It is the BEST mixed with some chicken salad, lettuce and love.  I thought it might be too adventuresome for my touchy stomach, but so far I've heard no complaints.

Three Bean Salad

Ingredients:


Chickpeas
Green beans
Kidney Beans
1/3 cup apple cider vinegar
1/3 cup sugar
1/4 cup olive oil
salt/pepper


Directions:


Choose your own ratio for the beans.  I personally like it chickpea heavy, but that's just me.  If you're using fresh beans, soak them overnight and boil for 45 minutes - 1 hour.  If your beans are canned, rinse and set aside.  Boil the green beans until crisp tender, 4-5 minutes.  Put in a strainer and douse with cold water immediately to set the bright green color. 


Mix together the apple cider vinegar and sugar, until the sugar is dissolved.  Slowly pour in the olive oil, whisking continuously until the dressing has emulsified.  Pour over the beans and let marinate for at least an hour.  Season with salt and pepper to taste.

Mimosa Soup

This weekend I went home for Easter and I ended up eating my weight in: reubens, sweet potato fries, parmesan pork tenderloin, prime rib roast, sauerkraut, ham and about a dozen pound-cake-eggs.

Yes, I did just tell you everything I ate this weekend.  Thankfully I'm sparing you a full play-by-play.  I'd need pictures for that.

I'm assuming most of you had a similarly indulgent weekend.  If not, well, then you're a better person than me.  I enjoyed all my favorite foods with reckless abandon, and while I regret nothing (except for maybe that 12th pound-cake-egg) I do want to eat a bit lighter now.  This soup is the perfect remedy for any indulgent weekend.  It's chock full of vegetables and requires very little actual work.  The soup has to cook for about an hour, but the work before is minimal.

Oh, and it tastes good.


Mimosa Soup

1/2 pound celeriac
1/2 pound carrots
1/2 pound turnips
2 leeks
1 head cabbage
1 head lettuce


Directions:


Roughly chop everything but the cabbage and lettuce and put in a large stockpot.  Cover with water and bring to a boil.  Cook for 40 minutes.  Add the cabbage and lettuce, cook for an additional 15 minutes.


Put the soup in either a blender or food processor.  Process until smooth, leaving some texture.  If in an apartment, wince at what your neighbors must be thinking as you sound like you're grinding body parts in your kitchen.

Ladle into bowls and serve.

Source:  French Women Don't Get Fat

Pho For You

This has been a pretty spectacular week.  I decided on law school.  I started the Couch to 5K program.  And I found out that I am receiving some sort of recognition from my school at our annual Honors Reception.  I have no idea what this "recognition" means but the reception involves food and an open bar.  Thank you, School of Communication, don't mind if I do.

Another part of my spectacular week was this equally spectacular soup.  It's no surprise that I'm a soup lover.  There's just something about it that I find so satisfying.  This one is particularly good with creamy coconut milk and pungent ginger.  Usually I freeze half the batch when I make soup but I don't see myself having any trouble finish off this soup.  I can't get enough of it!

Pho

1 package tofu noodles

4 cups veggie broth

1 cup carrot, sliced

1 cup spinach

1 tbsp minced ginger

1 tsp minced garlic

2 tbsp soy sauce

2 tbsp lime juice

1/4 cup coconut milk

salt/pepper

Directions:

Rinse tofu noodles and microwave for one minute.  Set aside.

Bring the veggie broth to a boil.  Add the carrots and simmer until tender, 5-8 minutes.  Add in the rest of the ingredients and cook for an additional 2-3 minutes.  Pour the soup over the noodles.  

Stuff yo' face.

Source:  Peas and Thank You

Crazy Good Quinoa

I read an article in the Chicago Tribune yesterday that said eating red meat significantly increases your risk of premature death.  I guess Luke Danes was right.

The article talks about a Harvard Medical School study that  showed eating red meat or processed meat (like cold cuts and hotdogs) contributing to early deaths.   Personally,  I take a lot of these new health studies with a hefty grain of salt.  I'm a proponent of having everything in moderation.  Except hotdogs because they are gross.

I dare any of you to watch Food Network's "How It's Made" hotdog episode and look at them the same way.  Impossible.

Anyhoo, today I bring you a meatless recipe.  I'd like to say that this is in keeping with the theme of the article above, but it's really more due to my being too cheap to buy meat on a regular basis.  It's so much cheaper to just live off of quinoa and beans.  Seriously.

I have a habit of roasting up a bunch of vegetables at the beginning of the week and tossing them together with quinoa or rice throughout the week.  It's quick, nutritious and generally tasty.  This recipe features some roasted chickpeas which really elevated this dish's appeal to me.  I will definitely be making this again soon and hope you all give it a try, as well!

Crazy Good Quinoa

Ingredients:

Quinoa

Roasted Chickpeas

Roasted peppers and mushrooms

Marinara sauce

Directions:

Cook quinoa according to package instructions.

Chop peppers and slice mushrooms.  Arrange in a single layer on a baking dish and drizzle with oil.  Season with basil and parsley and stir to combine.  Roast in a 400 degree oven for 20-25 minutes.

In a bowl, mix together the chickpeas and oil, salt and pepper.  Spread on a baking dish.  In a 325 degree oven, bake for 20-25 minutes, tossing occasionally.

Combine all ingredients.

Curry-Roasted Cauliflower

As you might remember, I'm taking a fiction writing class.  My piece was peer edited on Tuesday and after weeks of worrying how the class would react to it, I had my answer.  They liked it!

I felt like Susan Sarandon when she was onstage for the Oscars and exclaiming, "You like me!  You rrreealllly like me!!!"

After coming down from the flattery high, though, I am now faced with the daunting task of creating another piece they will like.  And now they have the first piece they all loved to compare it with.  Which, of course, makes me about 467 times more anxious.

So, happy writing for me and my forthcoming breakdown.

In the meantime, I am going to focus on blogging (which I think I can do) and providing you all with delicious recipes.  This one is not my own, but I'm sharing it anyway.  It's a Mama Pea classic with half the ingredients missing because I was too lazy to walk across the street to the store.  So, I guess I sort of made it my own?  Maybe?  Sort of?

Anyhoo, you should make this soon regardless.  I ate all of it in two days and could have eaten even more.   

 Curry-Roasted Cauliflower

Ingredients:


1 head cauliflower, cut into florets
1 tbsp olive oil
1 tsp curry powder
1/2 tsp garam masala


Directions:


Preheat oven to 350 degrees.


Mix the cauliflower with the oil and spices in a bowl.  Transfer to a baking sheet and roast for 20-25 minutes, tossing the cauliflower several times to ensure even roasting.  The cauliflower is finished when the stalk is easily pierced by a knife.


Hey guys--make sure to stop by Steph's Bite by Bite for her TNT ONLINE BAKE SALE.  I have my white chocolate peanut butter cookies up for sale and there are tons of other fantastic goodies, too!!  Check it out!

Healthy Banana Oatmeal Bars

I often wonder how some people got into college.  I'll be sitting in class and someone will say something that makes me stare at them and think, "Were the admissions people high or did you just have a really good letter of recommendation?"

In my fiction writing class, I think this a lot.  My befuddlement is pushed even further as I begin to peer edit my classmate's pieces.  I realize that not everyone is eloquent; refined speech does not necessarily mean intelligence.  Nor does intelligence necessarily mean refined speech.  You'd think, though, that the people taking a fiction writing class would at least be fairly proficient in writing.

Wrong.

I thought this would be the case, until I spent thirty minutes yesterday trying to sort through a piece with so many grammatical and structural errors that I felt like I was reading something by a grade schooler.  The formatting was all wrong.  Misspellings were rampant.  And he practically threw Webster's dictionary to the wind by using words in any way he pleased--even if they made absolutely zero sense in context.

His poor piece looked like a Jackson Pollock when I was finished with it.

I'm not looking forward to when we discuss his piece, purely for the fact that I think we will be hard-pressed to find anything positive to discuss.  And we already had to deal with the creepy character sketch guy last week who proclaimed after our discussion, "I can write conflict.  I just wanted to do something different."

This, after our professor went on for no less than four weeks about how the root of all fiction is conflict.  Once again, how do some of these people get into college?!  Luckily, I have some delicious granola-bar-cookies to get me through awkward peer editing discussions.

(Like that transition there? It's clunky and effective!)

These can be made in either bar or cookie form.  I chose cookie because I am driven purely by laziness and didn't want to wash a baking dish.  Yes, I realize I am ridiculous.  The ingredients list is short and wholesome.  They're vegan.  They're tasty.  They're simple.  Need I give you any more reason to make them?

Banana Oatmeal Bars

Sorry for the awful photo -- but these are too delicious not to share!

Ingredients:

2 very ripe bananas

1/4 cup appleasauce

2 cups oats

1/2 cup slivered almonds

1/2 cup coconut

dash of cinnamon

chocolate chips (optional)

Directions:

Preheat oven to 350 degrees.

In a bowl, mash the bananas.  Add the rest of the ingredients and stir until combined.  Scoop generous portions onto a prepared cookie sheet, pressing the dough into a flat disk.  Bake for 25 minutes, until the edged are slightly browned.

Serve with a smear of peanut butter for an added protein boost!

Source: A Modern Gal

Soba Noodles with Tofu and Kale

I hope you all enjoyed the bar edition of Pet Peeve Wednesday, yesterday.  I had a little too much fun writing that, but people just get themselves into some major shenanigans when they go out.  And if I can't make fun of them, then what is life really for?

Anyway, moving on.  About five minutes after I posted yesterday, I found the most delightful photo gallery at HelloGiggles that featured various celebrities partaking in some pretty sweet photo bombs.  Just to give you a little taste of what's beyond that link, behold Tina Fey: Photo Bombing Boss.

Seriously funny stuff, guys.  Check it out.

Now, moving on to the real point of this post, I feel sort of weird following up cakes and truffles with such a healthy recipe.  I mean, this has kale in it.  I love kale, but I always feel like some virtuous bunny when I eat it.  

Healthy specs be damned, though, because this recipe is freaking awesome.  It is so good that I ate the entire thing for dinner.  Then made it again an hour later to bring to work the next day.

And we all know how much I hate washing more dishes.

Make this now.  Not tomorrow.  Not next week.  Now.

Err..you could probably wait until lunch.

Soba Noodles with Tofu and Kale

 Ingredients:


Soba Noodles
Kale
Tofu, bite sized pieces
Ginger-Sesame Dressing


Directions:


Start off by preparing your tofu.  Broil it in the oven for 10 minutes, flip the tofu.  Broil for an additional five minutes and then remove from the oven.


For the kale, heat one tbsp of oil in a saute pan.  Add the kale and cook until it turns bright green, one minute.  Add 1/2 cup of water and let the kale simmer.  Cook until the water has been absorbed, roughly 10-15 minutes.


Meanwhile, prepare the soba noodles.  Bring water to a boil and add the soba noodles.  Cook for 5 minutes, then remove.  


Combine all ingredients and add the sauce.  Give everything a little stir, and prepare for your tastebuds to sing.

Coconut Brown Rice with Brussels Sprouts

I have a slight problem.

Lately, I have been putting coconut in everything. Oatmeal? Sure, why not! Yogurt? Can only make it better! Minestrone?

Okay, I didn't put it in my minestrone, but I think you catch my drift. I'm going through a phase. A very coconut-ey phase.

I found a can of lite coconut milk in the back of my cabinet last week and used it for a pretty amazing pumpkin-coconut-smoothie. It didn't use all of the coconut milk, though, and I wanted to use the leftovers for something other than additional smoothies or overnight oats. I wanted to stretch my savory-food-muscles but realized that my ideas for coconut milk recipes were pretty limited. Luckily, I have these fantastic things called food blogs.

Have you heard of them?

I found a recipe for coconut brown rice on SkinnyTaste and it was like coconut-flavored-fate. The coconut milk lends a wonderful creaminess to the rice and it pairs beautifully with the brussels sprouts. Feel free to give the brussels sprouts a little saute, if you're so inclined. I considered doing it myself but decided I preferred minimal effort. Serve this alongside a big salad for a tasty meal!

Coconut Brown Rice with Brussels Sprouts

1 cup brown rice

1 cup water

1 cup lite coconut milk

2 cups brussels sprouts

1 tbsp shredded coconut

1 tbsp slivered almonds

Directions:

Combine the brown rice, water and coconut milk in a medium sauce pan. Bring to a boil and then simmer until the liquid is absorbed, about 40 minutes.

Meanwhile, prepare your brussels sprouts. Cut off the tough stem and peel off the outer leaves. Bring water to a boil in a separate sauce pan and cook the brussels sprouts until a knife slides in and out easily, about 8-10 minutes. Remove and slice in half.

Combine the brown rice and brussels sprouts in a bowl. Set aside.

Heat a saute pan over medium heat and add the coconut and slivered almonds. Toast the coconut and almonds until they are lightly browned. Sprinkle over the brown rice and brussels sprouts. And eat!

Quinoa with Eggplant and Peppers

Hello lovelies. I have a little story for you all this Thursday morning. And if you absolutely cannot stand to hear me ramble for a paragraph or two, you can jump down to the recipe at the end. I won't judge. Too much. Anyway, story time! I currently intern at the public relations agency that represents all of the Broadway In Chicago shows in the city. The work is mainly compiling media coverage and sending it off to the client. However, I also get to attend press night for all of the shows.

Let's have a moment of silence for how awesome that is.

--silence--

Okay, back on track. Tuesday night I went to the Mamma Mia! press night. Interns are used as fillers for empty seats in the theater and we are usually given our tickets about two or three minutes before the show starts. This is always anxiety provoking for me (I hate rushing) but usually I handle it well. I was all business Tuesday night until the ushers sent me to the wrong aisle and I sort of went into a blind panic, not paying much attention to my surroundings as I whipped around to run to the next aisle. When I made that hello-whiplash-turn I collided with none other than Chicago's biggest theater critic.

Sputtered apologies and flushed cheeks followed.

I was mortified and still sort of am. Although, I do have to admit that it makes a pretty good story. And as an awkward magnet, that is something you really have to hold on to.

On a somewhat unrelated note, I have some food that I want to show you all. This is a food blog at the end of the day, after all. Like most recipes, this came from an oh s*** moment at the rapidly deteriorating produce in my refrigerator. Nothing like four dollar peppers bruising to get your chef cap on! I used quinoa as the base because no grain is a better canvas for rapidly-deteriorating-produce. This would be great with just about any roasted vegetable. Also, don't be afraid to add sauces. I used some tomato sauce on the leftovers and it was delicious.

Quinoa with Roasted Eggplant and Peppers

Ingredients:

1 eggplant, cubed

2 peppers, chopped roughly

2 tbsp olive oil

1 tsp dried basil

1 tsp dried parsley

salt/pepper

1 cup quinoa

Directions:

Preheat oven to 400 degrees. Spread the eggplant and pepper on a baking sheet and drizzle with olive oil. Add the herbs and then mix with your hands to coat the vegetables with oil and herbs. Bake for 10 minutes. Flip over the vegetables, bake for another 5-10 minutes until the eggplant is easily pierced with a knife.

Meanwhile, bring the quinoa and 2 cups of water to a boil. Reduce the heat and let the quinoa simmer covered for 15 minutes. Remove cover and fluff with a fork.

Bulgar Wheat Tofu with Lime Tahini Sauce

After three finals, four presentations, two papers, and a potentially dangerous amount of coffee...

I AM DONE WITH FINALS!

And I couldn't be happier.

There are many things that I love about winter break. Sleeping in. My family. The DVR loaded with all of my favorite shows. My parents joke that I take over the TV when I come home. I can't really refute that.

All joking aside though, there is something nice about being home. I love living in the city and there are perks of living on your own. I don't have to suffer through stilted morning conversation. I am 100% not a morning person and holding any sort of conversation before 10 AM is like pulling teeth. I don't have to share the remote. A carton of milk lasts all the way to the expiration date. Sometimes it's nice to share the remote, though. It's nice to have someone there to hear the random stories that just aren't the same when told hours later.

I still don't like the morning talking thing, though.

On an unrelated note, I have a little recipe here for you that is both delicious and nutritious. Unfortunately, it does not rhyme like the end of that sentence. I'll try harder next time.

Bulgar Wheat Tofu with Lime Tahini Sauce

Ingredients:

1 cup bulgar wheat

1 package tofu, chopped

1/4 cup tahini

2-3 tbsp lime juice

Directions:

Cook the bulgar wheat according to the package's instructions and set aside. Preheat the oven's broiler while you press the tofu. Slice the tofu into bite size pieces and spread out onto a prepared baking sheet. Broil 5-6 minutes per side.

Using a food processor (or a whisk/fork) combine the tahini and lime juice. Add more or less lime juice depending on how thick you want the sauce. Pour over the bulgar wheat and tofu. Serves four.

Lots and lots of cookie recipes will be on their way! Get excited!! What are you all baking for the holidays?

Soba Noodle Stir-Fry with Peanut Sauce

Soba noodles are my new best friend. Yes, they are made of buckwheat. Yes, they are healthy. Yes, they slightly resemble worms. Dressed up, though, they pack quite a punch.

Everything is better with the right packaging. Perfectly wrapped gifts. Men in suits. Patrick Dempsey in hospital scrubs. Alexander Skarsgard in...er...nothing. And soba noodles are no different. Except they don't wear suits or hospital scrubs; because that would be weird.

If you haven't tried soba noodles yet, do it. Not that I am trying to peer pressure you or anything, but all the cool bloggers are doing it.

<>

Seriously, though...give it a try. Your life will be exponentially better! At least the part in the kitchen...

Soba Noodle Stir-fry with Peanut Sauce

Ingredients:

soba noodles

shredded cabbage

carrot, shredded

tofu

peanut butter

soy sauce

honey/agave

Directions:

Preheat oven to 400 degrees. Press tofu and slice into bite size pieces. Spray a baking sheet with cooking oil and add the tofu in an even layer. Bake for 10 minutes and then flip the tofu. Another five minutes and remove from the oven.

Bring a pot of water to a boil and add the soba noodles. Cook for 4-5 minutes, until tender. Remove to a strainer and wash noodles. Add the tofu, shredded cabbage, and shredded carrot.

In a small bowl, combine the peanut butter, soy sauce, and honey. Vary the ratio to match your taste. More soy sauce lends a sharper, saltier flavor which I prefer. Honey makes it sweeter. Peanut butter make it more, well, peanut butter-y.

Add the sauce and mix. Enjoy!!

Caramelized Onion and Chickpea Wrap

The past week can be described with one word. Insane. I'm moving into my very first apartment soon (!!!) and my days have been filled with trips to Bed Bath & Beyond, Target, and the host of cleaning supplies in our basement. Hey--why buy 'em when you can shop in your own basement!

While it's been a bit stressful, I'm starting to get really excited. I've never had a place that is completely mine. After living in a dorm room with three other girls, I'm looking forward to the perks of just being on my own.

No sharing the TV.

No fighting for space in a cubicle of a kitchen.

Singing as loudly as I want in the shower.

(Although I did this at the dorm too...)

Using the entire sitting room as a drying area for my Royal Icing Cookies.

(Also did this at the dorm---it's a wonder they liked me)

With all of the pandemonium with moving into the apartment, we really haven't had time to cook here. After several days of powdered soup, I caved and broke out the pots and pans. This came together in about fifteen minutes and surprised even me in how delicious it was. Definitely something I will be whipping up again. Perhaps in the new apartment ;)

Caramelized Onion and Chickpea Wrap

Ingredients:

1 onion, sliced

1/2 cup chickpeas

1 wheat wrap

1 tbsp olive oil

1 tbsp butter (or Earth Balance)

1 tsp brown sugar

Directions:

Place a saute pan over medium heat. Once it is properly heated, add the oil and butter. When the butter is melted, add the onion. Cook until the onion has reduced. At the end, add the brown sugar and stir.

Pour the chickpeas into the pan an toss with the onions to heat. Next, place the onion-chickpea mixture in the wrap, folding up the bottom and then turning the sides in. Fold the top flap over and then cut at middle.

Spicy African Peanut Soup

Two months ago I started an internship with a local non-profit. To say that it was a change for me would be an understatement. Suddenly I was waking up at 7:30, neck-deep in Excel sheets, and constantly accidentally hanging up on people because of the office phone. A note on that last one, when people say that using an office phone is easy, they are lying. Seriously. With all those buttons and flashing lights. If you are even slightly technologically challenged watch out.

Another new thing to me was packing my own lunch. The last time I had a packed lunch was high school. And my mother may or may not have packed it for me. Now, though, I obviously can't ask my mom to do it for me. She would, of course, but the heckling I'd receive would far out-weight the extra ten minutes in the morning.

In an effort to have smooth mornings, I've taken to bringing soup to work. First, I used those powdered ones that grocery stores carry. But then I microwaved one and my coworker thought I was burning down the office. Yes, it did smell that bad. So, I threw away the powdered soup with enough sodium for five years, and instead made my own.

You may recognize this recipe. If not, you'll surely recognize the cookbook.

A little note on this cookbook. It is the most amazing thing that will ever pass through your hands. It is vegan without being preachy. The recipes don't include ingredients that cost you a kidney. And it is peppered with the most adorable pictures. Buy it. Now.

Spicy African Peanut Soup

Ingredients:

1 14 oz can chickpeas

1 sweet potato, peeled and cubed

1 can roasted tomatoes with juice

1 can lite coconut milk

4 cups vegetable stock

1 1/2 tsp curry powder

1/2-1 tsp garam masala

1 tsp cumin

1 tbsp minced ginger

2 tsp minced garlic

dash cinnamon

stevia to taste

2 tbsp peanut butter

1/2 cup red lentils

Directions:

Combine all ingredients in a slow cooker. Set it on high and cook for a half hour. Turn down to low and continue to cook for 3-4 hours.

OR

Combine all ingredients into a dutch oven. Bring to a simmer and cook 25-30 minutes.

Source: Peas and Thank You: Simple Meatless Meals the Whole Family Will Love

In Love

I am in love.

With this sandwich.

Our wedding is in late July. Expect an invitation.

Fakin' Bacon Wrap

Ingredients:

Morningstar Veggie Bacon

Butter pickles

Banana Peppers

Avocado

Multigrain Wrap

Baked Pita Chips

Yesterday my butt was kicked by this woman.

I did one of the Last Chance Workouts from my On Demand. Holy cannoli, was it hard. With weights and spurts of cardio, it was definitely one of the harder workouts that I've done. When it was finished, I was an absolute mess.

Huffing and puffing.

Soaked shirt.

Skank bangs.

Thank God I was home alone, otherwise my parents would have taken one look at my sorry self and wondered how in the world I would ever find myself a husband. Someone's going to have to add a few more goats to the dowry.

They can throw in these pita chips, too.

Baked Pita Chips

2 whole wheat tortillas

cooking spray (or olive oil with mister)

sea salt

Directions:

Preheat oven to 375.

Slice the tortilla into small triangles (slice it in half, the halves in half again, and so on). Place on a baking dish and spray with oil. Add sea salt. Bake for 5-7 minutes, or until crisp.

Tamari Roasted Chickpeas

Chicago weather is PMSing. One day it's bright, cheery, and 86 degrees. The next it's dark, moody, and below 50. Someone needs to slip it a Midol. Seriously.

Anyhoo, on the last rainy day I went into full-blown hermit mode and baked/cooked my little heart out followed by hours of Doctor Who on Netflix Instant View while I shoveled roasted chickpeas into my mouth.

These chickpeas. These beautiful, revelatory chickpeas.

They are magic.

The bee's knees.

Da bomb.

The answer to every chickpea-related-prayer. (Which I'm sure you all have plenty)

Make them now. Make them often.

Tamari Roasted Chickpeas

1 can chickpeas, rinsed

1 tbsp olive oil

2-2 1/2 tsp tamari (or soy sauce)

2-2 1/2 tsp fresh lemon juice

1/4 tsp honey

pinch salt

Directions:

Preheat oven t0 400 degrees.

In a bowl, combine all ingredients and toss to coat. Pour onto a baking sheet covered with parchment paper. Bake for 25 minutes, or until the chickpeas have absorbed all the liquid.

Serve anyway you like! I had mine with roasted zucchini and it was fantastic. It would be equally delicious tossed in a salad, with other roasted vegetables, or in a soup.

Source: Eat, Drink, and Be Vegan