cashew alfredo.

casehewalfredo

This recipe is so comforting and delicious in these cold months. I also think it would be a great summer dish with some of that fresh basil and herbs from the garden! I didnt have any fettuccine on hand, so I used rigatoni and YUM!

Heres what I did:

1 teaspoon coconut oil
1 small yellow onion, diced
6-8 garlic cloves, minced
3/4 cup raw cashews (soaked if you dont have a high speed blender)
3/4 cup – 1 cup unsweetened almond milk
1 tablespoon freshly squeezed lemon juice
3 tablespoons  nutritional yeast
1/2 teaspoon (3g) fine salt
1/2 teaspoon freshly ground black pepper

You’ll also need
Noodles
Sautéed vegetables of your choice (think mushrooms, brussel sprouts, broccoli, spinach)
Fresh parsley, finely chopped
Freshly ground black pepper

Add 1 teaspoon of the coconut oil to a small saucepan set over medium heat. Once heated, add the diced onion and minced garlic, and cook – stirring as needed – until the onion is soft; about five minutes. Once soft, add the onion and garlic to the base of a high powdered blender, such as a Vitamix. Add the cashews, almond milk, lemon juice, nutritional yeast, salt, and pepper to the base of the blender, too. Blend on high speed until smooth and creamy; 30-45 seconds. Transfer the sauce to an airtight container and refrigerate until ready to use. If you don’t want to use it right away, it will keep for up to five days in the refrigerator.

To serve, divide the cooked noodles between bowls and drizzle with cashew alfredo sauce (heat sauce if desired). Top with sautéed vegetables then finish with parsley, salt, and pepper.

 

 

ditto.

Ditto.jpgMy family, and even some of our friends, are crazy for pokemon! I recently came across this pattern to sew up a ditto and I ended up making four. One for my son and three for some of his friends. They were a hit! I found the perfect fuzzy fabric at Jo-ann’s and I purchased 1/2 a  yard for $4.50. I still have enough to make about two more! I got the eyes for $1.50 and used embroidery thread to stitch the mouth.

You can find the pattern here, but also, Im going to insert it, in case it goes missing.
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I cut out the pieces as advised, and poked holes in my pattern where the eyes and mouth should be. I used a sharpie ON THE INSIDE of my pattern piece to mark where the eyes and mouth will go. I then used embroidery thread and hand sewn the eyes and hand stitched the mouth.

I pinned my pieces, right side together, wrong sides facing me –  and sewed all along the edges, making sure everything was closed up and secured. I left the bottom open. I flipped it inside out to make sure my seams were all nice and closed – then put it back to  facing sides together. I pinned the bottom piece on, wrong side facing me, and left about a 1 inch or so opening so it can be turned inside out and stuffed.

I turned it inside out, filled it with stuffing and sewed it shut using and invisible seam, by hand.

This is not my pattern; credit belongs to:
OKEMON PLUSH PATTERN POKEDEX: mewkish.deviantart.com/journal…

 

marshmallow chocolate chip cookies.

marshmallowchip

We needed something sweet and these hit the spot one evening. This recipe doesnt make a ton, so you arent stuck eating them for days – Perfect for a last minute – i need some cookies – kind of night!

Found the recipe here.

  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup coconut palm sugar
  • 1/3 cup chocolate chips
  • 2-5 tbsp almond milk
  • 2 tbsp veg oil
  • 1/4 tsp pure vanilla extract
  • 2 mini marshmallows per cookie

Instructions

Combine all dry ingredients (except marshmallows) in a medium mixing bowl, then stir in wet to form a dough – it will be dry at first, so keep stirring until a cookie-dough texture is achieved. (Only if needed, add 1 tbsp extra almond milk)  Roll into balls, then smush two mini marshmallows into each cookie and re-roll into a ball. Preheat oven to 325 F. Place cookie balls on a greased baking tray and bake 11 minutes on the center rack. They’ll look underdone when you take them out. Let them cool 10 minutes, during which time they will firm up. You can also choose to make extra cookie dough balls and freeze them to bake at a later date.

salt + vinegar potatoes.

potatoes

Salty. Tangy. Potatoes. Sign me up!
I cooked these in my air fryer, but you bake/broil them instead.

Slice yukon gold or finerling potatoes in 1/4 inch slices. Place in saucepan and cover with vinegar. boil for about 10 minutes until start to get soft. Preheat oven to 400 degrees or place in air fryer. Toss with a little bit of olive oil and toss with salt. Bake in the air fryer at 370 for about 15 minutes (tossing occasionally); or bake in over for about 15 min, flip and then bake about 10 min more. For crispier potatoes, broil for a few minutes.

peanut noodle salad.

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Whoah, this salad was a hit! we made it twice in one week so we can eat it all week long for lunch.  With a little meal prep ahead of time it comes together in no time for a quick, delicious weekday lunch.

Original recipe found here
I
 changed things slightly, using tofu instead of tempeh and reducing the amount of maple syrup.

Salad

  • 6 ounces rice vermicelli noodles
  • 2 whole carrots, “ribboned” with a vegetable peeler or spiralizer
  • 1/4 cup (15 g) chopped cilantro
  • 1 cup (30 g) loosely packed spinach, chopped
  • 1 red bell pepper, thinly sliced
  •  1 batch peanut Tofu (ingredients below)
DRESSING
  • 1/3 cup  salted creamy peanut butter
  • 3 Tbsp soy sauce or tamari
  • 2 Tbsp maple syrup
  • 1 tsp chili garlic sauce, 1 red Thai chili minced, or 1/4 tsp red pepper flake
  • 1 lime, juiced
  • Water to thinTOFU
  • 1 package of tofu, water pressed out
    SAUCE
    • 2 Tbsp salted creamy peanut butter
    • 2 Tbsp soy sauce
    • 2 Tbsp lime juice
    • 2 Tbsp maple syrupSlice your tofu; marinate for a few hours or overnight. toss in airfyer and cook 370 for 15 minutes, flipping halfway through.

 

homeade naan bread.

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I made some indian food (cauliflower tiki masala from Isa’s new cookbook…YUM), and I couldnt find any naan at the grocery store, SO I made my own! It was pretty easy. I started the dough right before I started prepping the rest of dinner. It takes 40 minutes to rise, so I was able to get everything prepped and in the oven, just in time to start making the naan while everything baked. I was pretty impressed at how these turned out too. Totally made the meal!

Found the recipe here.

  1. Combine warm water and yeast in a bowl. Let stand for 5 minutes until foamy.
  2. Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
  3. Put in a warm place to rise for 30-45 minutes. Dough won’t rise much, but it doesn’t need to.
  4. Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8″ thick.
  5. Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.
  6. This recipe yields a very soft, chewy naan.

block printing with second graders.

fullsizerender
I did another art talk in milos classroom. This time I taught second graders about”The Great Wave off Kanagawa” by Katsushika Hokausai.

great_wave_off_kanagawa2

we talked about all the different things they saw in the painting and then I talked to them about wood block printing and and the process behind it.

Then we did our own block printing, using styrofoam plates! Ahead of time, I cut the edging off the plate, so they had a flat circle to work with. I had the students draw whatever they wanted on the plates with a pencil; we spread some paint on the plate using a foam brush, then placed paint-side down on the paper and rolled over it with a brayer. (just a note, we found fatter lines worked better, so when a dull pencil works better than a pointy pencil)  We each made a few prints, so they can see what a “process” it was.

I loved seeing how creative the kids were with they chose to draw. It made a little bit of a mess, but I think the kids had alot of fun with it!

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sazon tomato soup.

sazontomatosoup
A few years ago my friend served me a bowl of this soup and I have been dreaming of it ever since. This past holiday break, he showed me how to make it! Its so so easy and my family goes crazy for it, so we plan to keep it in rotation. we made it with sazon goya, which I learned contains MSG, so im going to experiment with making my own sazon seasoning and give it a try, so I’ll be sure to report back.

Olive oil
3 Tomatoes
1 packet sazon goya
1 small onion
3 cloves garlic
1 box pasta noodles (shells or orichette work great, but honestly you can use anything)
Salt and pepper to taste

Put a little bit of olive oil in a large soup pot and warm. Once warmed, add dry pasta noodles and continually mix until they get toasted and blistery.

Meanwhile, Puree tomatoes, onion, garlic and sazon with a little bit of water ( to get it going) in a blender and blend until smooth. Add this mixture to the pasta and once it boils fill the blender with water about two times (with my size pot and vitamix I fill it one and half times). You basically want to fill the pot almost to the top with water. The amount of water will have to do with the consistency of your broth. If you want it thinner, add more water, if you want it thicker, add less.  Season with salt and pepper.

Once broth boils, cover pot, lower heat and let simmer about 40 minutes.

Serve with warm tortillas. Soup is good in fridge for about three days.

tahini cereal.

tahinicereal.jpg

I guess I’m on a cereal making kick! After making that chocolate cereal, I remembered this recipe on Shutterbean and tried it out. Another success! Makes a great snack, but also so good in almond milk with bananas!

  • 2 cups Kashi Seven Grain Cereal
  • 1 cup rolled oats
  • 1/3 cup sesame seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup tahini
  • 2 tablespoons maple syrup
  • 1/2 teaspoon kosher salt
  • milk, for serving
  • bananas, for serving

Preheat oven to 350F.

In a large bowl, mix together Kashi cereal, oats, sesame seeds and coconut until well combined. In a small bowl, combine the tahini and maple syrup. If mixture is thick, add about 1 tablespoon of water to thin it out. Stir maple tahini sauce into the cereal mixture until well coated. Season with salt and spread coated cereal mixture onto a baking sheet. Bake for 10-15 minutes, stirring every 5 minutes to make sure mixture is evenly browned.  To serve, divide cereal into bowls, top with milk and bananas. Cereal will last in an airtight container for up to a week.

peanut butter brownies.

PBBrownies.jpg

I whipped up a bunch of these brownies for a holiday party I was heading to and they were a  hit! thanks for the recipe, Isa! Will be keeping these in my backpocket FOR SURE!

recipe found here, and in her new cookbook!