Weeknight Linguine with Chickpeas and Zucchini

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Chickpeas and grated zucchini are sauteed and then mashed into a light but creamy sauce and served over a bed of pasta in this easy weeknight linguine with chickpeas and zucchini.
Weeknight Linguine with Chickpeas and Zucchini

As awesomely wonderful as Halloween candy dinners are….might I suggest we branch out to something a little more….savory? And nutrient dense?

I promise that it will be alllmooossstt as easy as sneaking your hand into your kid’s Halloween bucket when no one is looking. And probably more satisfying. I mean, I love a Reese’s dinner but it doesn’t exactly leave me feeling like a million bucks.

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Maple-Glazed Pecan and Brown Sugar Cinnamon Bun

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This maple-glazed pecan and brown sugar cinnamon bun makes a show-stopping centerpiece for a holiday or weekend brunch.
Maple-Glazed Pecan and Brown Sugar Cinnamon Bun

Look, we’ve had a trying past seven or so days what with the bomb packages and the shootings and the emergency phone alerts ordering us to SHELTER IN PLACE without any actual description of why or what or how to even do that.

Personally I can say that my nerves are at an all time high level of frayed. I’ve taken to frantically searching twitter for updates any time I hear a siren pass my apartment which, when you live less than twenty blocks from two of the biggest hospitals in Manhattan, is OFTEN and IMPRACTICAL. Yes, probably I should see a therapist for that, but instead I’m digging my hands deep into some enriched dough and I’m none too sorry about it.

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Healthy Vegetarian Meal Plan – 10.27.18

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Happy Saturday!!

Can I tell you that I treated myself to a deep tissue massage yesterday and it was the BEST. I mean, now I’m a little bruised because of all the intense pushing and prodding on my MANY neck/shoulder/upper back knots but I think that’s what’s supposed to happen?!?! Would highly recommend.

It’s unfortunately pretty cold and rainy here today, so aside for a trip to the library to return our books we really don’t have a lot planned.

Let’s see what we have on the menu this week!

  • butternut squash falafel with maple tahini sauce
  • sheet pan roasted veggie and chickpea bowls
  • vegetable quinoa fried “rice”
  • vegan butternut squash pasta
  • korean tempeh bowls

Happy eating!

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Butternut Squash and Edamame Bibimbap with Spicy Gochujang Sauce

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This vegetarian butternut squash and edamame bibimbap topped with a fried egg and spicy gochujang sauce is total comfort food! It’s a rice-based dish that is filled with Korean flavors  (which are #TrendingInTheKitchen right now, by the way) and it is a great way to introduce them to your family.

[Disclosure: This post was sponsored by Pompeian. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen.]
Butternut Squash and Edamame Bibimbap with Spicy Gochujang Sauce

The first time I had Korean food I was a freshman in college and the most “ethnic” food I had ever eaten was mediocre Chinese food from the takeout place around the corner from my house.

My roommate and I stumbled across an all-you-can-eat Korean bbq place not too far from campus and whoa.

Talk about a wake-up call to my taste buds. It was un. real.

Plus it was so fun! The tables had little grills in the center so that you could cook your own food. It was a very hands on eating experience. And even though I ate meat back then, I could tell that the side dishes or banchan were the true heart and soul of the meal. I could eat those all day.

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Vanilla Chai Cake with Pumpkin-White Chocolate Ganache and Pumpkin Chai Buttercream

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Two of the best flavors of fall combine to create this vanilla chai cake with pumpkin-white chocolate ganache and pumpkin spice buttercream. Perfect for any fall celebration!
Vanilla Chai Cake with Pumpkin-White Chocolate Ganache and Pumpkin Chai Buttercream

Chai and I go waaaayyyy back.

Like, back to the dark ages of my pregnancy with Remy when it was the only thing I could drink in the morning without gagging.

Maybe it was the spice or the subtle sweetness or the just-right amount of caffeine. More likely it was all of the above. Either way, I basically overdosed on chai lattes for 10 months (because YES A PREGNANCY IS TEN MONTHS AND DON’T LET ANY LIARS TELL YOU OTHERWISE) and haven’t been able to bring myself to drink one since.

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Healthy Vegetarian Meal Plan – 10.20.18

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Hey friends! We are vegging out and watching “It’s The Great Pumpkin, Charlie Brown” on repeat over here. Our building put a blow-up Halloween Snoopy and Woodstock in the lobby and Remy has been obsessed. So I guess it’s going to be a Charlie Brown-filled weekend. Trust me, that’s better than watching some of the shows and movies she loves, so I really can’t complain.

Hopefully you all are keeping warm and cooking up some cozy things! I’ve got designs on making some pumpkin muffins, a lentil soup, and a big-as-your-face cinnamon roll, so stay tuned for those.

This week’s meal plan features:

  • ONE POT vegan pumpkin chili
  • curried chickpea salad
  • vegan mushroom tofu chili
  • sweet potato and black bean tacos
  • creamy tahini spaghetti squash with kale

Happy eating!

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