Monday, March 14, 2016

Weekly Eats Nine (3/7 - 3/13)

Sick Remedy: Red Cabbage and Green Lentil Soup

As soon as I feel like I'm getting sick, I usually do a few things: rest, take vitamin C gummies, drink lots of tea, and make soup. I had most of a head of red cabbage in my fridge, so I decided to try this new soup to cure myself. In addition to what the recipe calls for, I added a ton of dried herbs: herbes de Provence, basil, dill, oregano, Italian herbs, red pepper flakes, and thyme. Plus I topped each bowl with a heavy drizzle of balsamic vinegar, which nicely complemented the red wine laden broth. This soup was a hit! Plus I'm convinced it drove my sore throat and fever away. I will definitely be making this simple, peasant style soup again.

Since we are preparing to move in about a month or so, I'm really cutting down on my food budget and trying to reuse scraps as much as possible. I like being on a budget because it forces me to be creative when I recipe plan and think of ways to re-use produce/scraps. Plus there is something very comforting about simple food - it almost takes me back to the great vegetarian food my mom made for me growing up. I grew up with her cooking tofu and tempeh every week, and I definitely have her to thank for my interest/knowledge of vegetarian food. These BBQ tempeh wraps take no effort or time at all, but rest assured they are amazing. Instead of a "typical" thick, tomato paste thickened BBQ sauce, I used a local Eastern NC BBQ sauce which has a lot of vinegar. I loved this version, but am excited to try it with regular BBQ sauce too. I added hot sauce plus some dried basil/oregano to each wrap, which was an excellent addition! I'm sure these would also be lovely for a picnic.

I finally got to put my Dutch oven to use when I made this amazing recipe for dirty rice and beans. This recipe originally comes from Quick Fix Vegan, by one of my favorite authors, but luckily I found the recipe online as well (link above) for anyone who wants to try it! Although it needs to bake in the oven for about an hour, the prep is minimal and the flavor is super authentic. I've never made dirty rice, and I must say that the vegan variety tastes just like the real thing! Next time I think I'll add some sauteed vegan chorizo to bulk up the protein. Note: I used basmati rice instead of quick cooking rice, so I had to increase my cooking time to about 90 minutes. 

Imbibe: El Chupacabra

Sometimes I know exactly what kind of cocktail I want, and other times I don't. When the latter scenario occurs, I usually flip through my Drinks board on Pinterest until I find something that looks good. So I (thankfully) decided on this drink last night, El Chupacabra, which might just be one of the best ones I've had in a while. From what I can tell, it's a sort of riff on a Pimm's Cup, with the addition of white tequila and a float of Cynar on top. The outcome is an incredibly cucumber infused cocktail that will be perfect for summer. The combination of sour, sweet, fruity Pimms, and bitter Cynar is absolutely perfect. I don't know if I've mentioned that Cynar (artichoke liqueur) is my latest boozy crush, but I can't get enough of it. It's bitter like my best friend Campari, but it has a much deeper, darker flavor. 

Breakfast: Buttered Toast with 6-minute egg, kale sauerkraut + hot sauce

Getting up for work at 5 AM can be a struggle, but it's getting a lot better. I rediscovered my love for 6 minute eggs this weekend when I made a couple for a quick snack in between meals. This smoky kale kraut is my new favorite thing too. It reminds me of smoky, slow-cooked collard greens, which is taken even further when you add hot sauce on top. These eggs might be my new early morning go to because you can put the water on to boil while you get ready! By the time it's boiled - you're ready and just waiting to eat!

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