1.2.19 – breakfast burrito

Reminder, we occasionally eat eggs. They come from the most humane, happy, vegetarian, free roaming, organic hens you’ve ever met. When we first decided to add eggs back into our diet, we got dangerously close to living out the Portlandia skit where they leave brunch to go visit the farm to meet the farmers who raised the chicken they wanted to order. It’s pretty funny if you haven’t seen it.

  • Trader Joes Roasted Potatoes with Peppers and Onions
  • Scrambled Eggs with salt and pepper
  • Avocado
  • Pickled peppers
  • Black Beans
  • Flour tortillas (not corn)
  • cilantro
  • Wrap it all up and throw it in the panini press until it’s fused together

**2019 is Vern’s Year of the Burn. I’m actively working to up my heat tolerance and learn to like hot sauce. So far it’s going very well. I can eat the Taco Bell Fire sauce and not die. My face still sweats like a beast at anything hotter than ketchup, but I’m starting to enjoy the flavors through the tears.


  • The panini press makes all the difference in the world. We have a teeny tiny kitchen that doesn’t fit many appliances, but this baby will always have a spot on the shelf.
  • Obviously throw whatever leftovers you have in there. It’s very forgiving.
  • The TJ’s roasted potatoes are amazing. Tons of flavor and really easy to heat up.
  • We eat this for breakfast, lunch, and dinner. Burritos of all kinds are one of our go-to meals.

1.1.19 – vegan stuffed shells

Ricotta: Pulse everything in the food processor til smooth. I usually add the spinach last.

  • half block of firm tofu
  • basil (or vegan pesto)
  • 2ish cups of fresh spinach leaves
  • 1ish cup of raw cashews
  • 2tsp ish nutritional yeast
  • 2 cloves of garlic
  • 1Tbsp ish of miso
  • salt

Sauce: brown the garlic and onion, add the sauce, sweet potato, and spinach, then pulse about half of it in the food processor before adding back to pan.

  • One jar of Muir Glen Summer Veg pasta sauce
  • One sweet potato – steamed in chunks
  • Leftover handful fresh spinach (whatever didn’t fit in the food processor for ricotta)
  • garlic
  • half of an onion – diced

Stuff shells with ricotta, place in baking dish, cover with sauce, bake at 350 til it looks doneish. 30 min?


What I’d do differently:

-More sauce! Always more sauce. The tofu ricotta dries out a bit when baking and can always use the extra moisture.
-Lentils in the sauce to give it a meaty texture
-More sweet potato in the sauce.

Vegan Creamy Pasta

Creamy stuff is so so hard to replicate without dairy, so when we first tried this creamy pasta dish, we stared at each other in shock as we shoveled it into our mouths, repeating over and over how good it was. It’s super easy and quick, and one of those recipes that I think even dairy lovers would enjoy. It’s not trying to be dairy or cheese, it’s very much it’s own type of creamy sauce, but it’s perfect.

  • 1C raw cashews – TJ is the cheapest by weight
  • 1-2 C water (if your food processor is 7C or smaller, start with less water first)
  • 1 tsp sea salt
  • lots of cracked black pepper
  • pinch of nutmeg
  • 1-2 cloves of garlic, smashed
  • whatever other spices sound good to you! Seriously, it’s forgiving

Start with just the cashews and water in the food processor until creamy (1-2 minutes for us). Add the spices in the little top hole while it’s still running. Once it’s really creamy, stick your finger in to taste and see what else it needs. If I’m going for tangy or cheesy, I’ll add nutritional yeast, miso, and apple cider vinegar. It’s also good with thyme, sage, and oregano. The sauce should be fairly runny, not super thick. It thickens up really quickly as it’s heated, so if you’re adding it to pasta or warming it up at all, you want to start with a runnier consistency.

We like pouring the sauce over a bowl of pasta and adding some roasted veggies for a one-bowl meal. Our favorites are roasted brussels sprouts, sauteed mushrooms and onions, or broccoli.

I promise, you’re going to take one taste of this sauce and immediately try to figure out what else you can put it on. I made a weird version of potato leek gratin in the dutch oven this week, and it wasn’t the worst thing. The sauce was great, the potatoes could’ve used a little more flavor, and the leeks basically caramelized into nothing at the bottom of the pan, but there was some potential. I’ll work on that next and hopefully figure out a good version. Until then, I’m going to keep pouring this sauce on EVERYTHING.

PS: when you’re eating it and inevitably thinking oh wow this is thick and heavy and must have a lot of calories….. NO!!!! That’s the best part! It’s just nuts and water!!! Ugh so good. Now go eat some more of it to wash away your guilt.

**recipe idea credit to Anna Pippus who posts the best recipes in her stories!