31 Delicious Things to Cook in March - A Buzzfeed Post

It's that time again! Another month! Hopefully March brings in the Spring weather because I am so sick of the East Coast snow. I just want to be able to enjoy farmer's markets again! Anywho, here are 31 delicous things to cook in March. Arugula, avocados, brussel sprouts, and kale are a few of my favorite ingredients. What are yours from this month's list?

Vegetarian Bangers and Mash

Bangers and mash are the ultimate comfort food, especially on a snowy weekend! This version of bangers and mash is meat free and equally filling. This meal features Field Roast's vegan grain sausages. I chose the italian sausages which are made from eggplant, fennel, red wine, garlic, and sweet peppers, etc. I am obsessed with these sausages and they go well in pasta's, sandwiches, etc.

Typically bangers and mash are accompanied with beans but I opted to go for something more fresh and light, and added peas instead. The ingredients for this mean are almost too basic and you don't vast cooking skills for this recipe.

What I used:

• Field Roast italian vegan sausage 
• 6 russet potatoes (or you can use any other kind)
• 1/2 bag of frozen small peas
• 1 packet of mushroom gravy
• Butter, to taste
• Milk
• Salt and pepper, to taste
• Olive oil

1. Prep the potatoes by peeling and chopping the potatoes into chunks. Add to pot of cold water and boil/simmer until tender. 
2. Add peas to cold water and bring to a simmer for 10-12 minutes.
3. For the mash, add milk and butter depending on how smooth you prefer your mash. I used 1/4 of the stick of butter and about 3-4 splashes of milk. Continue to mash your potatoes, using any method you prefer. Add salt and pepper to taste.
4. Add 5 tsps of water to skillet with sausages. Simmer for 1 minutes. Remove water, add 1 tsp of olive oil and pan fry for 30 seconds per turn. 
5. For the gravy, add 2 parts of milk to 1 part water. Add the entire mushroom gravy packet. Do not overheat!

Shrimp and Orzo Salad

Here's a quick and light dinner (or lunch) to whip up! As usual, you can always play around or switch up certain ingredients.

What I used:

• Orzo 
• Mixed greens 
• Shrimp
• Red peppers, diced
• Corn
• Olive oil
• Lemon juice
• Salt and pepper, to taste
• Vinegar

1. Start by cooking the orzo according to the box directions.
2. Saute the shrimp in olive oil. Add salt and pepper to taste.
3. Combine mixed greens, corn, red peppers, shrimp, and orzo together. Add more olive oil, lemon juice, salt and pepper, and a touch of vinegar. 

Asian Style Salmon with Soba Noodle 'Salad'

I know it has been A WHILE... But I finally had the time to come up with a recipe adaptation in time for Valentine's Day! We decided to stay in and avoid the couple frenzy at night.... Plus it was really cold out :) Per usual, this is a simple recipe featuring some rose wine - Can't have Valentine's Day without some pink wine to celebrate!

What I used:

• Soba noodles
• Regular cabbage or red cabbage
• Red onion
• Shredded carrot
• Microgreens
• Salmon filets
• Soy, to taste
• Honey, to taste
• Black pepper, to taste
• Lemon juice, to taste
• Olive oil
• Japanese sesame oil
• 2-3 minced garlic cloves

1. Start by marinating the salmon a few hours prior to cooking! Combine soy, honey, black pepper, garlic, 1 tsp olive oil, 1 cap full (not a real measurement!) sesame oil and pour over salmon. Cover and keep in fridge.
2. To prep for the 'salad' - Boil soba noodles and follow directions on the package. Thinly chop cabbage and red onions. 
3. Once the noodles are ready, combine cabbage, onion, microgreens, carrot with soy sauce, olive oil, black pepper, and lemon juice.

MOM's Haul

So I haven't posted about a grocery haul in a while... And even though I don't consider this a "haul", I still wanted to post about new items/products to try! I don't think I'll be doing major grocery hauls, but I will be posting more about food or drink items I'm interested in trying.

I've posted about MOM's Organic Market before, but I'm probably going to be posting about a lot of items from there. I haven't been in a while because every time I go in, I spend A LOT of money but I recently went in and came out with new things to try!

I've posted about Teeccino Herbal coffee before so just look through my posts to find it, if you're interested! I'm absolutely loving Sol Cuisine's mushroom rice burger, which I prefer over a typical black bean burger. Justin's honey peanut butter is wonderful, as I expected it to be. I'm interested to try some of the other products in that range. Unfortunately, the Popchips and and Larry's cold brew coffee were disappointing and nothing special. Have you tried any of these brands/products?

28 Delicious Things to Cook in February - A Buzzfeed Post

UGH! SO.... I have taken a major break from my blog. I feel so bad! The first week in February has already passed, so I need to push myself to gain more motivation! I know I haven't posted a new meal in over two weeks so in the meantime, I might just do a series of restaurant reviews that I have been putting off.

However, to celebrate the start of February, here is a Buzzfeed article listing a bunch of yummy things to try and make this month! You can find the article here. Let me know if you try anything interesting!

Fish Tacos with Tomatillo Sauce

What better way to brighten up a cold winter day or night than with something that is reminiscent of a summer meal? I decided to make a light and fresh fish taco with a flavorful tomatillo sauce (which I personally think is the best part of the meal)!

What I used:

• 6-8 small tomatillos, husked and rinsed
• 3 garlic cloves
• Handful of cilantro leaves with stems
• 3 tablespoons Veganaise (or regular mayo)
• Salt and pepper to taste
• 1 cup of sliced red cabbage
• 1 lime
• Olive oil
• 4 cod filets
• Hardshell tacos (or soft tortillas) 
• 1 avocado

1. Preheat broiler to high. Slice the tomatillos in half and arrange on baking sheet with sliced garlic. Broil for 3 minutes on each side or until blackened.
2. Meanwhile, slice the red cabbage thinly. Mix with a drizzle of olive oil and squeeze the lime. Combine. 
3. Toss the tomatillos and garlic in a blender along with the veganaise, cilantro, salt and pepper and blend until smooth. 
4. To cook the fish, heat a skillet over medium heat and add olive oil. Sear cod filets on both sides, 2 minutes each. 
5. To construct the tacos, crumble the cod and lay into the bottom of the taco, add the cabbage, add slice or two of avocado, then drizzle the tomatillo sauce.