stranger things perler beads.

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My son is obsessed with stranger things. he watched the series twice in a two week span. We had some pretty scorching hot days here the past week or so, so indoor activities it was! We were searching around on the internet for some perler bead ideas and came across something like these and just started sorting the colors and making these come to life. Is it just me, or is sorting all those colors pretty theraputic? Can’t wait for the new season to start oct 27!

 

 

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green velvet cupcakes.

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A few weeks ago I took my son to see green day, so that called for some GREEN VELVET CUPCAKES!

Basically to make these, take your favorite red velvet cupcakes, and swap out the red food coloring for green!

Make sure to top with cream cheese frosting! 

 

asian green beans and kale.

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This is an easy dinner or lunch, full of flavor! You can sub with other green vegetables too – i made it one time with broccoli because I ate all the green beans and wanted more! I served it with white rice, and felt like I was eating chinese take out. I made some tofu to go along side it, and included the recipe below as well.

Green beans, trimmed and washed
Kale
1-2 T soy sauce
1 T siracha
3-4 cloves garlic, minced
Slivered almonds
white rice
Coconut oil

Add about a tspn or so of coconut oil in a skillet. Add green beans and kale and cook for a few minutes. You want the green beans to still have crunch – Add the minced garlic, and cook about a minute more. Add the soy sauce and siracha and cook about another minute or so. Serve with rice, and top with slivered almonds.

TOFU
12 ounces extra-firm tofu, pressed
2 tablespoons soy sauce
3 cloves garlic, minced
1 tablespoon siracha

Cut the tofu into triangles and Marinate in the above ingedients. I put in airfryer for about 10-12 minutes at 370 degrees. Alternately, you can bake in oven 400 degrees, 15 minutes, flip and bake 10 minutes more.

bourbon apple pie.

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I made this pie for fourth of july this year, and it will be perfect for fall once we go apple picking and have plenty of apples to use up. My husband is a bourbon drinker so we always have some on hand. I served this with some vegan vanilla ice cream and it was out of this world delicious! Bring on fall!

Recipe adpated from here.

1 prepared pie crust

Filling
6-7 apples, sliced thin
juice of 1 lemon
2 tablespoons granulated sugar
2/3 cup lightly packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground cardamom
pinch freshly grated nutmeg
pinch of fresh cracked black pepper
1/2 teaspoon kosher salt
2 tablespoons bourbon
2 dashes bitters
1 teaspoon pure vanilla extract

Crumble
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
2/3 cup granulated sugar
large pinch of salt
6 tablespoons earth balance, cut into chunks
1/2 cup coarsely chopped pecans
  1. To make the filling, in a medium bowl toss together sliced apples, lemon juice, and granulated sugar. Let it sit for 20 minutes. Add brown sugar, flour, spices, pepper, salt, bourbon, bitters, and vanilla. Toss to evenly coat the pears in the mixture but try to be gently enough as to not bruise the pears too much.
  2. To make the crumble, in a medium bowl whisk together flour, oats, sugar, and salt. Add the earth balance chunks and, using your fingers, work the earth balance into the flour mixture. Quickly break it down into the mixture until well incorporated. Add the pecans and toss to combine.
  3. Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
  4. Get your pie crust ready – Toss a handful (about 1/2 cup) of the topping mixture into the apple mixture and mix gently. Dump the fruit mixture into the pie crust. Top generously with topping mixture. Place on the prepared baking sheet and place in the oven. It’s important to use the middle rack because if the pie is too close to the top of the oven, the pecans will burn quickly.
  5. Bake for 20 minutes then reduce the heat to 375 and bake for another 30 minutes until golden brown and bubbling.
  6. Remove from the oven and cool for 3 hours before serving. This will allow the juices to thicken and rest.
  7. Serve in generous slices with vanilla ice cream.

bucatini with kale and ricotta.

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This pasta was so delicious! and so easy to throw together. I had never had bucatini before this dish, but you can definitely make it with any kind of noodle. Any reason to add Kite Hill ricotta to my dinner is a good meal to me, and dont be shy with the garlic!

Cook pasta, adding kale during last 10 seconds. Drain, reserving ¾ cup of the pasta water.

Heat oil and garlic in a large skillet over medium, stirring often, until garlic is lightly golden, about 4 minutes. Add pasta and kale, Parmesan, red pepper flakes, and reserved pasta water; cook, tossing, until sauce thickens and coats pasta, about 3 minutes. Squeeze fresh lemon juice over pasta. Season with salt and pepper. Top with  kite hill ricotta, and more vegan parm.

#thekindnessrocksproject

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Let me tell you about the kindness rocks project.

The goal is to promote random acts of kindness to people who are least expecting to find it. Paint some rocks that make people smile – add #thekindnessrocksproject to the back of the rock (i found paint them first, then do details in sharpie once rock is dry works best), and go leave them around your neighborhood for others to find.

My neighborhood has a facebook group so when you are ready to drop off rocks, you can let others know, or when you find a rock you can post it to the group.

We sent one batch out into the wild a few weeks ago, and have been on the lookout for more since – no luck in our neighborhood, but last weekend when we went to the city we  parked in a parking garage and after i hit the button at the elevator i looked down and….

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This was waiting for us!

We plan to make more rocks this weekend and spread more love throughout our town!
Let me know if you are planning to join along!