Curried Rice Noodles with Jackfruit

Ah, fall. The time of year for crisp, gloriously chilly temperatures; vibrant foliage; pumpkin everything; and an excuse to have curry incorporated into every meal.

Curry is so warming, so comforting, so delightfully spicy and flavorful that I find myself using it all the time once the temperatures begin to drop. Whether I'm using a spice blend, a paste, or concocting some sort of curry sauce - I just love the aromas, flavors, and fingernail-staining of it all. 

So, it's no surprise that one of my first recipes this fall is filled with curry flavor. (Side note: I used Upton's Naturals Thai Curry Jackfruit here because I had some in the fridge, but feel free to use your favorite jackfruit, or even tofu, chicken, etc. This dish is very versatile!).

Curried Rice Noodles with Jackfruit

Yields: 4 servings

Adapted from Upton's Naturals

-2 tablespoons vegetable oil, divided

-3 cloves garlic, minced and divided

-3 tablespoons Thai chile paste 

-Cumin

-Coriander

-Salt and black pepper

-1 teaspoon grated fresh ginger

-1 15-ounce can lite coconut milk

-1 medium onion, chopped

-2 green onions, sliced

-2 small red bell peppers, chopped

-1 tablespoon of chopped pickled jalapenos (optional)

-1 10.6-ounce package Upton’s Naturals Thai Curry Jackfruit

 -16 ounces udon or rice noodles, cooked

Lime wedges, extra chopped scallions, and chopped cilantro for garnish

Directions:

1.) In a medium saucepan, heat 1 tablespoon of vegetable oil over low heat. Add 1 clove of the minced garlic and cook for 30 seconds. Add the red curry paste along with the spices and grated fresh ginger. Add the coconut milk, and stir until thoroughly mixed. Turn heat to simmer and set aside.

2.) In a skillet, heat the remaining tablespoon of vegetable oil over medium-high heat, then add the onion, remaining garlic, and green onions. Stir-fry until golden, then add the red pepper. Cook for 2 minutes, then add the jackfruit. Stir until the jackfruit is thoroughly heated and the vegetables are tender. Season as needed with salt and black pepper.

3.) To serve, place a portion of noodles in a medium-size bowl and top with veggies as desired. Ladle some coconut curry sauce over the noodles and veggies, then top off with a squeeze of fresh lime juice, scallions, and cilantro. (We also added chopped pistachios to ours, for extra protein and crunch. Highly recommended, but certainly not necessary).

This dish is super easy to whip up, and I loved all of the aromas and flavors that came with it.

Happy autumn, all! 

What's your favorite thing about fall?

Spicy Chickpea Salad Sandwiches

It's too hot to cook, and - despite what all my Facebook friends say - it's still summer...and I'm lazy these days. Which is why this blog has been seriously lacking in recipes lately. (Come the REAL fall, I'll start cooking again. I promise).

Anyway, my laziness has led me to whip up all of the no-cooking-required recipes I can (which equates to about one per week these days). And when I was looking for a way to use up leftover chickpeas recently, these hot weather-friendly sandwiches were born.

This recipe is completely customizable, depending on what you like in your sandwiches. And if you have a 15-ounce can of chickpeas lying around, you can still use that with the ingredients below (it won't make much of a difference in terms of flavor/texture). But whatever you do...just make these. I promise you'll like them.

Spicy Chickpea Salad Sandwiches

Serves: 2

-1 1/2 cups chickpeas, drained and rinsed

-2 tablespoons Trader Joe's Wasabi Mayonnaise (or whatever mayonnaise you prefer)

-1 tablespoon diced dill pickles

-Salt and black pepper

-4 slices good bread (I used Dave's Killer Bread Powerseed)

-2 slices Havarti cheese (or whatever cheese you prefer)

-1/2 avocado, sliced

-Tomato slices

-Arugula

-Dijon mustard

Directions:

1.) In a food processor, pulse chickpeas until slightly mashed, but not pureed (you want some texture; not hummus). You can also mash the chickpeas with a fork, if you don't have a food processor. 

2.) Transfer chickpeas to a small bowl. Stir in the mayonnaise and dill pickles; season with salt and black pepper. 

3.) Toast the bread lightly, with a slice of cheese on two of the slices of bread, to let it melt. Lightly smash 1/4 of the avocado evenly on two slices of bread. Scoop the chickpea mixture evenly over the avocado (you may have some leftover, depending on how full you want your sandwiches). Layer as you wish with additional ingredients (I added tomato, arugula, and a drizzle of Dijon).

This really is a great alternative to tuna, or even egg salad (although, I do love a good egg salad). This here is protein-packed and not drenched in mayonnaise, so you can feel full without any of the guilt. 

Now...make a batch of these, get outside, and go enjoy the rest of your summer! 

Stuffed Peppers with Black Beans and Farro

Vibrant bell peppers stuffed with black beans, farro, a slew of spices, and fresh cilantro? Yes, please.

These cute little peppers pack a protein punch, while also offering you quite the onslaught of nutrients. And if you're vegan, simply nix the cheese and yogurt. Easy - and still super delicious! 

Let's dig in!

Stuffed Peppers with Black Beans & Farro

Yields: 4 servings

-4 bell peppers

-2 tablespoons extra virgin olive oil

-1 small yellow onion, diced

-1 clove garlic, minced

-1 can black beans, drained and rinsed

-1 jalapeno, seeded and diced small

-Cumin

-Chile powder

-Pinch of cayenne (optional)

-Salt and black pepper, to taste

-1/2 cup salsa (I used a spicy tomato salsa)

-1/4 cup fresh cilantro, roughly chopped

-1 cup cooked farro

-1 cup shredded cheddar

Garnish: a dollop of plain Greek yogurt and extra chopped cilantro

Directions:

1.) Preheat oven to 350 degrees.

2.) Remove tops from peppers and scrape out membranes and seeds. Set aside.

3.) Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add in garlic and cook for 1 additional minute, or until fragrant.

4.) Stir in black beans, jalapeno, cumin, chile powder, cayenne, salt, and black pepper. Add salsa and cook for 2 more minutes. Remove from heat and stir in cilantro and cooked farro.

5.) Evenly fill the four prepared peppers with the farro and black bean mixture, and set inside an 8x8 baking dish. Top each pepper with 1/4 cup of cheese. Bake in preheated oven for 20-25 minutes, until peppers have softened and cheese is melted. Serve with dollops of Greek yogurt and extra cilantro.

Versatile, healthy, and filling. Dinner doesn't get much better than that!

What have you been cooking up lately?

Garlic-Ginger Tofu with Mushrooms and Scallions

It's hot outside. None of us want to turn our stoves on, or exert much energy for making dinner besides maybe some chopping and stirring. Maybe.

I get it. But, if you're like me - meaning, without a grill - you sometimes get the urge to whip something up in the kitchen, no matter how high you have to blast the A/C. Am I right? However, that dish you're whipping up needs to be worth every drop of sweat. And that's where this recipe comes in.

Here, tofu is baked to crispy perfection (like the tofu in this recipe was), and then immediately marinated in an Asian-inspired dressing complete with soy sauce and plenty of fresh garlic and ginger. It's then tossed with 'shrooms, scallions, and more soy sauce, fresh garlic, and fresh ginger (and a drizzle or two of Sriracha, because...why not?).

The end result is a healthy, savory, incredibly flavorful dish that - despite having to turn your oven on for - doesn't take long to whip up. Take that, sweltering summer heat.

Garlic-Ginger Tofu with Mushrooms & Scallions
Yields: 4 servings

Tofu Marinade:
-1 tablespoon low-sodium soy sauce
-Drizzle of extra virgin olive oil
-1 clove garlic, minced
-1 teaspoon minced fresh ginger
-Salt and black pepper

Everything Else:
-16-ounce package of extra firm tofu, drained and cut into 1/2-inch cubes
-2 tablespoons extra virgin olive oil
-1 clove garlic, minced
-1/2 teaspoon minced fresh ginger
-8-ounces mixed mushrooms, chopped (or your favorite kind of 'shroom!)
-3 scallions, thinly sliced
-1 teaspoon low-sodium soy sauce
-1 teaspoon rice vinegar
-Drizzle of Sriracha (optional)
-Salt and black pepper, to taste

Directions:
1.) Heat oven to 425 degrees F. Spread the tofu on a non-stick baking sheet in a single layer. Drizzle with a little olive oil and sprinkle with salt and pepper. Roast for 25 minutes or until crispy on the outside and slightly browned, turning tofu at least once so it browns on all sides.
2.) While tofu is baking, whisk together soy sauce, a healthy drizzle of olive oil, garlic, ginger, salt, and black pepper. As soon as tofu is done cooking, transfer it to a bowl and pour over marinade. Toss to coat, and let sit for 20-30 minutes.
3.) While tofu marinades, heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add garlic and ginger and cook, stirring frequently, until fragrant (about 30 seconds). Add mushrooms and scallions, and cook for about 3-5 minutes, or until mushrooms begin to brown.
4.) Add soy sauce, rice vinegar, and Sriracha; season with salt and black pepper. Let cook until soy sauce and vinegar have reduced slightly. Add marinated tofu to the pan and toss to coat.
5.) Serve over rice, garnished with scallions and raw cashews. (Cashews are optional but highly recommended!).

That fried tofu, though. So crispy, and so willing to soak up every last bit of flavor. 

Trust me: It's worth turning your oven on for this.

Sweet and Spicy Tempeh Stir-Fry {Vegan}

I admit: I've been a little obsessed with rice lately.

About 95% of my recipes on here have been "over rice." I get it. I have a problem. And I promise this is the last one for a while.

I've just been on a rice kick as a way to avoid eating too many heavy carbohydrates at dinner time. I tend to drink several beers during the week, and I'm always looking for ways to cut back on my nightly carbs. But I get it: too much rice is a boring thing.

But before I go on my rice hiatus, I needed to share one more best-over-rice recipe...because it's tasty, easy to throw together, and super satiating. You'll forgive me, right?

Sweet & Spicy Tempeh Stir-Fry
Yields: 4 servings
-One batch of Chile-Garlic Sauce (minus the tofu, obviously)
-12 ounces tempeh, cut into chunks
-2 tablespoons extra virgin olive oil
-1/2 large yellow onion (or 1 small), thinly sliced
-1 large garlic clove, minced
-2 red bell peppers, cut into strips
-1 medium bunch asparagus, chopped
-1 small jalapeno, seeded and diced
-1 8-ounce can pineapple chunks (in their own juice; not syrup!); cut chunks in half
-Splash of low-sodium soy sauce
-Salt and black pepper, to taste
-1 cup cooked Basmati rice
-For garnish: roughly chopped raw cashews and chopped fresh cilantro

Directions:
1.) In a medium bowl, mix tempeh with Chile-Garlic sauce, ensuring each piece of tempeh is coated with the "good stuff." Cover and place in fridge for 30 minutes.
2.) In a large saute pan, heat olive oil over medium-high heat. Once hot, add onion and cook until almost translucent, about 3-4 minutes. Add garlic and stir for about 30 seconds, or until fragrant.
3.) Add peppers and asparagus to the pan. Cook until both begin to soften, and asparagus is almost fork-tender (about 5 minutes). Add jalapeno and marinated tempeh (and all the excess sauce!) and stir, cooking for an additional 3-4 minutes. Add pineapple and soy sauce and cook for 2-3 more minutes, or until pineapple is warm. Taste, and season as necessary with salt and black pepper.
4.) Scoop the stir-fry mixture over (or next to) a bed of Basmati rice. Garnish with chopped cashews and plenty of fresh cilantro.

The crunchy cashews, sweet pineapple, spicy tempeh, and boat-load of vegetables is an incredible combination here. Marinating the tempeh is also crucial - the Chile-Garlic Sauce not only gives the tempeh itself a world of flavor, but it also acts as the main flavor throughout the entire dish.

Oh, and P.S.: This is one of those dishes where the leftovers are even better than the original serving. So get ready for some epic work lunches this week.

Not into tempeh? Substitute it for tofu, chicken, or shrimp - any of the above would work wonderfully here.

Tell me: Are you a rice fan? Or are you just as ready for a "rice hiatus" as I am?

Veggie-Packed Thai Red Curry

After this last week and a half, my body is in desperate need of vegetables.

For a full straight week, I ate every meal out - Z and I traveled to San Francisco for work (and play - more on that later), and then my parents came to Portland for a long, delightful weekend. And while all of that was too much fun, it's time for me to get back on track - and remind my body that vegetables exist.

I actually made this dish before we left for San Francisco, but it's a fitting recipe for my much-needed detox, and for your impending bathing suit season. (Or, you know, your need to just want to eat healthy every once and a while). This dish is nutritious, filling, and oh-so easy to make during the week - with great lunch leftovers to boot.

Veggie-Packed Thai Red Curry
Yields: 4 servings
Adapted from Cookie + Kate
-2 tablespoons extra virgin olive oil
-1 medium yellow onion, diced
-1 tablespoon finely grated fresh ginger
-2 cloves garlic, minced
-2 red bell peppers, sliced into thin 2-inch long strips
-3 medium-size carrots, peeled and chopped (I used rainbow carrots)
-2 tablespoons Thai red curry paste
-1 14-ounce can light coconut milk
-1 1/2 cups packed baby kale
-1 1/2 teaspoons granulated sugar
-1 15-ounce can chickpeas, drained and rinsed

-Salt and black pepper, to taste

-Splash of low-sodium soy sauce*
-Splash of rice vinegar
-1 cup cooked Basmati rice
-Handful of chopped fresh cilantro, for garnish

Directions:
1.) In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened and barely translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, stirring constantly.
2.) Add the bell peppers and carrots and cook until they are fork-tender, 3 to 5 minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
3.) Add the coconut milk and kale to the pan along with 3/4 cup water and sugar. Bring the mixture to a simmer over medium heat. Reduce heat and add chickpeas, salt, and black pepper. Simmer on low heat until the peppers, carrots, and kale have softened to your liking, about 5 to 10 minutes.
4.) Remove the curry from heat and season with soy sauce and rice vinegar. Taste and season with salt and pepper as needed. Evenly divide rice and curry into bowls and garnish with chopped cilantro.

*In my rushed weeknight state, I accidentally added a splash of Balsamic vinegar instead of soy sauce. It came out fine, but just be sure to read your labels before adding. ;)



Ah, vegetables! And home-cooking! How I have missed you.

What have you been up to lately?

Chile-Garlic Tofu

Spicy chile sauce poured over crispy tofu, with plenty of garlic to liven the palate party. That's what we're talking about today, folks.

Real talk: When tofu is prepared incorrectly, it can be...well, bland. Which is why I almost always marinate and/or season my tofu well before I get cookin'.

In this recipe, tofu is smothered in a spicy, garlic-y, delectable sauce before being pan-fried and smothered some more in that same dang addictive sauce - ensuring each bite is infused with the utmost flavor. 

...Did I mention I love this sauce?

Chile-Garlic Tofu

Yields: 2 servings
-14 ounces extra firm tofu, drained

-2 cloves garlic, minced 

-3 tablespoons vegetable oil, divided

-2 tablespoons Sriracha
-4 tablespoons honey
-3 teaspoons low-sodium soy sauce

-Salt and black pepper, to taste

Directions:

1.) Using a tofu press (or a heavy pot), press tofu to extract most of its excess liquid, about 20-30 minutes. (This will also help the tofu crisp up in the pan!).

2.) In a small saucepan, heat 1 tablespoon oil over medium-low heat. Add garlic and sautee for about 30 to 60 seconds, or until softened and fragrant. Set aside.

3.) In a small bowl, whisk together the Sriracha, honey, soy sauce, and garlic. Season with salt and pepper. 

4.) Cut pressed tofu into half inch-thick pieces. Pour half of the chile sauce over the pieces, ensuring each tofu "steak" is well-coated. Cover with plastic wrap and place in refrigerator for at least 30 minutes.

5.) After 30 minutes, heat remaining 2 tablespoons of oil in a large saute pan over medium-high heat. Add tofu slices and cook for about five minutes on each side, or until lightly browned. Serve tofu slices with remaining [addictive] sauce poured over them.

Served alongside some broccolini (with extra garlic, of course), this ended up being a super flavorful, healthy, and simple weeknight dinner.

Do you always marinate and/or season your tofu before cooking?

Homemade Cilantro-Jalapeno Hummus

Hummus? Humus? Houmous?

No matter how you spell the stuff, it's delicious.

I love making hummus - it's easy, it's affordable, and it's super versatile. When I want a straight-up version, I almost always make Ina Garten's recipe, and I actually use a variation of hers when I want to add a little something extra to the mix - such as jalapeno and cilantro.

Ina's recipe makes an addictively smooth and incredibly creamy hummus, and the texture really can't be beat. Throw in some spicy jalapenos and fresh cilantro, and you have yourself one heck of an appetizer (that took a whopping five minutes to make).

Grab a pita chip (and a beer), and let's get scoopin'!

Homemade Cilantro-Jalapeno Hummus
Yields: About 3 cups 
-1 15-ounce can chickpeas, liquid reserved
-1 fresh jalapeno, seeded and chopped (or, 2 tablespoons pickled jalapenos)
-3 tablespoons tahini
-2 large garlic cloves, peeled
-Juice of 1 lemon
-1/2 cup fresh cilantro
-2 tablespoons liquid from the chickpeas
-Ground cumin
-Salt and black pepper, to taste

Directions:
1.) Place all ingredients in a food processor and puree until smooth. Serve cold or at room temperature with pita chips or fresh pita and/or crudites.

*Fresh hummus will last in the refrigerator for up to 5-7 days. But don't worry: this won't last that long.

In this hummus, the nuttiness from the tahini and chickpeas, the citrus from the lemon, and the brightness from the cilantro all help complement the spicy jalapeno beautifully. Reserving some of the chickpea liquid is also key in making your hummus wonderfully smooth and creamy.

How do you spell hummus?

Panang Tofu Curry

Spicy Thai chile sauce. Creamy coconut milk. A truck-load of vegetables (basically). Protein-packed tofu.

This was one of those "winner of a dishes" in our house last week. I could easily make this on a regular basis, substituting whatever vegetables and proteins I have on-hand. It's super versatile, super delicious, and super easy to throw together. And, bonus: it's also super good for you.

Can I get an amen??

Panang Tofu Curry
Yields: 4-6 servings
-2 tablespoons olive oil
-1/2 large yellow onion (or 1 small), diced
-1 tablespoon finely grated peeled ginger
-3 garlic cloves, finely chopped
-1/4 cup crunchy peanut butter
-2 teaspoons turmeric
-1 teaspoon ground cumin
-Pinch of cayenne (optional)
-1 teaspoon Thai chile paste
-1 cup water
-1 14-ounce can light coconut milk
-Juice of 1 lime + 1 teaspoon finely grated lime peel
-1 tablespoon light brown sugar
-Salt and black pepper
-1 14-ounce package organic firm tofu, drained, and cut into 1-inch cubes
-3 medium carrots, peeled
-1 large red bell pepper, roughly chopped
-1 cup frozen peas
-1 1/2 cups cooked Basmati rice and fresh cilantro, for serving

Directions:
1.) Heat oil in a large saute pan over medium-high heat. Add onion, ginger, and garlic; cook until onion is tender, about 6 minutes. Add peanut butter, turmeric, cumin, cayenne, and chile paste; stir until fragrant, 1 to 2 minutes.
2.) Whisk in 1 cup water, then add coconut milk, lime juice and peel, and brown sugar; bring to a low boil. Season with salt and black pepper.
3.) Reduce heat to medium and add tofu, carrots, bell pepper, and peas; cook until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring, about 20 minutes. Taste, and add additional salt and pepper as needed.
4.) Serve over Basmati rice and garnish with fresh cilantro.

Creamy, spicy, packed with flavor/nutrients/protein. AND super easy to throw together? This is the ideal [vegan] weekday meal, my friends.

What's your idea of an ideal weekday meal?

Spicy Seitan Tacos

I used to be weirded out by seitan.

The texture, unappealing color, and fake meat flavor was what turned me off right from the beginning.

But over the years, I've slowly started to appreciate seitan...because I've learned how to properly flavor it; and serve it. And in tacos is where my newfound love for seitan is the strongest.

I almost didn't even share this recipe because we ate these tacos too fast for me to take any great pictures of it - but the fact that we loved the tacos that much made me realize I needed to share it with you guys.

So, let's give seitan some love...in the form of delicious tacos.

Spicy Seitan Tacos
Yields: 4 servings
-2 tablespoons extra virgin olive oil
-1 large red bell pepper, halved, seeded, and thinly sliced
-1 large (or 1 1/2 medium) yellow onion, halved and thinly sliced
-1/4 cup fresh lime juice
-2 tablespoons chopped cilantro
-2 teaspoons honey
-1 clove garlic, minced
-Ground cumin
-Chile powder
-Salt and black pepper
-1 8-ounce package seitan, rinsed, drained, and thinly sliced
-1 cup shredded cheese (we used a blend of cheddar and Monterey Jack)
-8 6-inch flour tortillas
For serving: lime wedges, thinly sliced purple cabbage, sour cream, salsa, and extra fresh cilantro

Directions:
1.) Heat oil in large skillet over medium-high heat. Add bell peppers and onions, and cook 8-10 minutes, or until vegetables are soft and beginning to brown, stirring often.
2.) Meanwhile, whisk together lime juice, cilantro, honey, garlic, cumin, chile powder, salt, and black pepper in a small bowl.
3.) Add seitan to bell pepper mixture, and season with salt and pepper. Cook 2 to 3 minutes, or until seitan begins to brown. Stir in lime juice mixture, and cook 3 to 4 minutes, or until most of the liquid has evaporated.
4.) Meanwhile, sprinkle even amounts of cheese on the middle of each tortilla. Place in the oven/toaster oven/microwave until cheese has melted and tortillas are warm. Serve with seitan mixture and suggested toppings (above).

The honey-lime juice-spice mixture is what really puts these tacos over the top. It adds a great zest, kick of spice, and sweetness to the otherwise flavorless seitan. I highly recommend not skipping on the cabbage, either - it adds a much-needed crunchy texture to the tacos.

Are you a fan of seitan? If so, what's your favorite way to prepare it?

Veggie-Packed Red Lentil Dal {Vegan}

We spent a quick four days in Boston last weekend to watch our good friends get married (and to watch Z preside over their wedding!). It was a whirlwind trip, filled with lots of friends, family, and way too much food and booze. By the time we got home late Monday night, I was ready for a diet (and a good night's sleep). After waking up Tuesday, I laughed off the "diet" idea, but still was craving something nutritious. And with that, this dish was born.

Veggie-Packed Red Lentil Dal

Yields: 4 generous servings

-2 tablespoons extra virgin olive oil

-1 medium yellow onion, diced

-3 large garlic cloves, minced

-1 tablespoon freshly grated ginger

-3 large carrots, peeled and diced 

-Curry powder

-Ground cumin

-Ground turmeric

-Pinch of cayenne

-1 14-ounce can light coconut milk

-1 15-ounce can diced tomatoes

-1/2 cup frozen peas

-1 1/2 cups dried red lentils

-2 cups low-sodium vegetable broth, plus more if needed to thin the sauce

-Salt and black pepper, to taste

-1 5-ounce package baby spinach

-Chopped cilantro, for garnish (optional)

-Basmati rice and warm naan, for serving

Directions:

1.) Add the oil in a large pot over medium heat. Add the onion, garlic, and a pinch of salt and cook for 4-5 minutes, stirring occasionally, until softened.

2.) Stir in the ginger and carrots, and continue cooking for another few minutes over medium heat.

Add the curry powder, cumin, turmeric, and cayenne. Stir well and cook for just a minute, until fragrant.

3.) Pick over and rinse the lentils in a fine mesh sieve. (Or, place a paper towel over a strainer and rinse them that way). Stir in the can of coconut milk, diced tomatoes, peas, lentils, broth, salt, and black pepper. Bring to a simmer and then reduce heat to medium-low. Cook, covered with the lid slightly ajar, for about 15-20 minutes, or until the lentils and carrots are tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pan. (At this point, feel free to stir in a bit more broth if you'd like a slightly thinner consistency). After cooking, stir in all of the spinach until wilted.

4.) Serve garnished with cilantro and over Basmati rice, with warm naan on the side.

I love Indian food for a lot of reasons, but the aromatic spices, tons of vegetables, and protein-packed lentils really did it for me with this dish. As always, I never actually measure my spices, so just add sparingly at first and taste along the way to make sure the dish is at the spice and flavor level you want. 

What's your favorite veggie-packed meal? 

Easy Chipotle Chilaquiles

Chilaquiles = a great (and delicious) way to use up leftovers.

I first had chilaquiles when we lived in Boston, at a restaurant called Catalyst. The crunchy, salty chips, the fresh avocado, the fluffy eggs, the flavorful sauce - I was sold. They're basically like breakfast nachos...and I love nachos.

Don't mind the one tortilla chip with a bite taken out of it. I had to make sure they were crispy enough! And I was starving.

I really hadn't had chilaquiles again until last weekend, when we had a tortilla, eggs, and cilantro that needed to be used up. With all of those chilaquile-friendly ingredients, I knew I had to make them. It was a sign!

Beermosas not included. (Although, they are encouraged).

Despite all of the steps in this recipe, this is actually an incredibly easy breakfast or brunch dish to make at-home, so don't let the number of steps overwhelm you. Actually, it's almost embarrassingly easy, but it was too delicious to not share it with you guys.

Easy Chipotle Chilaquiles
Yields: 2 servings
-1 flour tortilla
-5 tablespoons olive oil, divided
-4 eggs, scrambled
-Salt and black pepper
-1 red bell pepper, chopped
-1 1/2 cups chipotle salsa (we used Trader Joe's brand, but you can use any brand you like)
-Cheddar cheese (or, your cheese of choice)
-Chopped cilantro, for garnish

Directions:
1.) Preheat oven to 350 degrees F. Lightly grease a baking sheet with olive oil.
2.) Brush the top of the tortilla with a light layer of oil (use about 1 tablespoon total for the baking sheet and tortilla). Cut your tortilla into 12 wedges (or "chips").
3.) Arrange the tortilla wedges in a single layer on the oiled baking sheet. (Place the wedges un-oiled side facing down so that they have contact with the oil on the baking sheet). Sprinkle a generous pinch of salt over teach chip, and bake for 8-12 minutes. (Watch them carefully, so they do not burn - the chips are done when the edges are crisp and slightly lifted from the tray).
4.) While the chips bake, heat the 2 tablespoons of olive oil in a non-stick frying pan over medium-low heat. Add the eggs and season with salt and pepper. Cook until they are at your desired scrambled egg deliciousness (meaning, whether you prefer them wet or dry). Right before they're done cooking, add the cheese and allow to melt completely.
5.) In a separate pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the peppers and cook until softened, about 3-4 minutes. Turn the heat to simmer, add the salsa, and cook until heated through.
6.) When the chips are done and have sat for 2-3 minutes (they get crispier after they come out of the oven), place an event amount of chips in two separate bowls. Pour the salsa mixture evenly over each bed of chips. Top with the cheesy eggs and garnish with cilantro. (If you have avocado on-hand, use it!).

The salty, crispy chips with the smoky chipotle salsa and the fluffy, cheesy eggs...you have to make this for brunch this weekend. Have. To. (Just don't forget the beermosas!).

Have you ever had chilaquiles before?

Mango and Curried Chickpea Salad

One thing you'll learn about me: I hate salads as a "meal." (Much to Z's chagrin). And when I say "salads," I mean your typical, protein-lacking bowl of greens. They never leave me full. 

It wasn't until a few short months ago that I started being a believer in "protein-packed salads." The salads that provide satiety, but also are full of unexpected flavors. The kind of salads only Yotam Ottolenghi can create...and I can revise to fit my own budget and what's currently sitting in my kitchen. (And can fit my current level of laziness).

This salad is packed with unusual yet complementary flavors - we're talking curry, mangos, jalapenos, sweet onions, and a pack of protein (and texture) from delightful little chickpeas. The salad's warm flavors are just fine enough for autumn, but this is definitely a "meal salad" you can make anytime of the year. 

Dig in!

Mango and Curried Chickpea Salad
Serves 4-6 (4 main courses; 6 "side salads")
Adapted from Ottolenghi's Plenty More 

• 3 tablespoons extra virgin olive oil
• 1/2 large yellow onion, thinly sliced
• Ground coriander
• Ground cumin
• Curry powder
• Ground turmeric
• 1 teaspoon granulated sugar
• 1 small cauliflower, broken into florets
• 1 15-ounce can chickpeas, drained and rinsed
• 1 large, ripe mango, peeled and cut into 3/4-inch dice
• 1 medium jalapeno, seeded and diced (or 1 tablespoon pickled jalapeno slices, diced)
• 1 heaping cup cilantro leaves, roughly chopped
• Juice of 1/2 a lime
• Salt and black pepper, to taste
• 2 heaping cups baby spinach leaves
• 1/4 cup golden raisins
• 2 tablespoons sunflower seeds

Directions:

1.) In a large saucepan, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes, stirring occasionally, until they begin to become translucent. Add the spices - coriander, cumin, curry powder, turmeric, sugar - turn the heat down to medium-low, and cook, stirring, for another 5 minutes, until the onion is completely soft. Transfer to a bowl and set aside.

2.) In the same pan, heat a little more olive oil over medium-high heat and add the cauliflower. Cook, stirring occasionally, until the cauliflower begins to brown and becomes tender, about 7-10 minutes. (Don't let it become rubbery - just fork-tender!).

3.) Add the cauliflower to the bowl with the onion. Add the chickpeas, mango, jalapeno, cilantro, lime juice, salt, and pepper; toss together. If you'd like a warmer salad, add the remaining ingredients and serve immediately; if you'd like it on the cooler side, let sit for 5-10 minutes, then add the spinach, raisins, and sunflower seeds before serving. 

Hearty and crunchy cauliflower, a ton of nutrients and protein, and oh-so much flavor. It also didn't take three years to make this - it came together in a measly 35 minutes. I also loved how the only dressing on this salad was lime juice, so the leftovers didn't become a soggy mess by the next day. Lunch leftovers for the win!

Are you a salad-as-a-meal person?