Super Bowl

Sorry, the title was misleading. We're not going to talk about sports.

We're going to talk about bowls full of super foods. Gotcha!

Sometimes, don't you just want to throw a bunch of stuff in a bowl, cover it with hot sauce, sit indian style on the couch wearing stretchy pants, and watch hours and hours of Girls?

Like, especially when it's raining?

Maybe it's just me. And I feel like if I put enough healthy things in that bowl, I can counter balance the supreme laziness of my couch camping. 

I like this meal because it's very simple. Very few ingredients, and 9 out of 10 times, I have all the elements handy. Tofu and lentils are a winning combo and really anything is better covered in salsa.

Super Tofu Lentil Bowl

for one couch dweller

3 oz firm tofu, cubed

1 tsp EVOO

1/3 c. steamed lentils 

1/2 c. jarred salsa (TJ's Salsa Autentica or Pace Chunky - aka white people salsa preferred)

1 c. steamed fresh broccoli

1/4 c. avocado chunks

Heat EVOO over med-high heat. Toss in tofu and stir fry for 4-6 minutes, or until golden.

Dump in lentils.

And salsa. Reduce heat to low and toss all ingredients. Let the salsa and lentils heat through.

Scoop lentil/tofu mixture over broccoli and top with avocado.

Add about 1 gallon of Cholula hot sauce to taste.

Veggies for Dessert

Have I gone overboard?

Is this too much?

I mean, come on. Veggies for dessert? For added irony, I am writing this as I watch the most recent Epic Meal Time upload. It's my new favorite youtube channel. Other than Bad Lip Reading.

Did I mention I don't have TV?

Anyway.

Eat yo veggies. It's really quite awesome, especially if you like a good basic green monster. Subtly sweet. Spinach takes on whatever you blend it into, you just have to get over the weird bright green-ness. Speaking of which, remember green ketchup?

Well I feel like this has been sufficiently ADD commentary, so here's the recipe. Let me know if you try it!

Avocado Spinach Coconut Milk Ice Cream
makes about 3 cups

2 ripe avocados
1 can light coconut milk
1 c. unsweetened original soy milk
2 c. fresh spinach
1/3 c. sugar
juice of 1/2 lemon

Stuff all ingredients into a blender. If you have a smaller blender, mix everything but the soy milk, then just whisk that in later in a bowl.

Blend for about 1 minute or until super smooth.

Pour into trusty ice cream maker.

Run for 15-20 minutes, or until it stops churning because it's frozen!

Transfer to a freezer-friendly container and freeze for 2-3 hours. 

When ready to serve, let it sit out for 10 minutes so it may soften for scooping.

I read that you could add 1-2 tbsp of booze to keep frozen treats from freezing too hard. Someone try that and report back. I can't make an entire batch of ice cream for myself. I live alone.

Happy Thanksgiving?

For this recipe, I have no words. Other than: I should have made this for Thanksgiving.

For realsies, pin this on your "Thanksgiving" board.

Cranberry-Orange Stuffed Acorn Squash

makes two

Inspired by Martha

1 acorn squash

2 tsp EVOO

1 sweet yellow onion, finely diced

2 cloves garlic. minced

2 cups sliced brown mushrooms

1/4 c. walnuts, roughly chopped

1 sprig fresh thyme

3-4 medium sage leaves

1/4 c. dried cranberries

zest of 1/2 orange

1 cup cooked wild rice

salt and pepper to taste

Wash squash well - lots of nooks and crannies! Cut in half, scoop out goop, and roast face up, uncovered at 450F for 30 minutes. 

Meanwhile, saute garlic and onion in EVOO.

When soft, add mushrooms and saute for 4-6 minutes or until soft.

Chop walnuts.

Remove thyme leaves from sprig. Finely chop with the sage.

Remove squash from oven and scoop out about 1/3 c. of flesh from any thick edges.  Roughly chop.

Add nuts, sage, thyme, squash, and dried cranberries to onion/mushroom mixture.

Zest orange over the pan.

Add wild rice and mix.

Stuff mixture into squash halves. Bake an additional 20 minutes or until toasted. 

Remember that garlic cashew cream? Yeah, pour that stuff over.

Never too early for Thanksgiving meal planning :)