Hi All! I’m bursting with energy this weekend! Probably because the sun is shining, and I haven’t had any work travel in 10 straight days. That rarely happens. And, I don’t travel again until Thursday this week. Feels good. It’s been great to be home, sleep in my own bed, connect with my family, see my friends, and binge watch GirlBoss. Yes, I spend my free time binge watching Netflix! But, I’ve also put together the most delicious, and nutritious, Meatless Monday recipe for you!
I have been girl crushing on Sophia Amoruso for a long time. If you don’t know her, she is the founder of Nasty Gal Vintage and one of the youngest, richest, and self-made women (according to Forbes). My crush is way more adoration and inspiration than actual crushing, but regardless, she is a bad-ass #girlboss, and I aspire to emulate her success. Sometimes I drive myself crazy knowing I too have a billion-dollar idea in me, but I have no clue what it is or how to find it. Can you relate?
Binge watching a good Netflix series is an honest, and most enjoyable, guilty pleasure. I find so much joy in being home long enough to really devour an entire series from start to finish in a couple of days, but there is more to being home for several consecutive days than a quality Netflix and Chill session. It’s reenergizing. I’ve made it an unstated rule that I will give myself at least a full week home after every 3 or 4 weeks of steady travel. It’s important to me, my family, and my mental health. Being at home allows me to reset. I find my center, clean up my diet, get my head clear, and agonize over my billion-dollar idea. It’s all priceless, and it’s non-negotiable.
This week I’m inspired by the tenacity of spring trying to break through this stubborn Oregon winter. The days are sunny, but the evenings are still cool lending an appetite for something springy and fresh, yet comforting and hearty. The other source of inspiration came from the best cookbook ever gifted to me: The Complete Vegetarian Cookbook: America’s Test Kitchen.
My Mother-In-Law and daughter gave me this cookbook last Christmas, and I haven’t cooked a meal from it and been disappointed yet. America’s Test Kitchen is so cool! In a huge 2,500-square-foot kitchen in Boston, over 4 dozen cooks test and deconstruct every recipe until they understand what makes that recipe work. Then they share the recipe with us! Cool, right? You can get the complete (non-vegetarian) cookbook here.
My inspiration for the Green Goddess Bowl was derived from a recipe out of this cookbook but only used as a baseline. I can tell you that their mission to test a recipe over and over again until they’ve created it’s BEST version is achieved. I can’t recommend it enough.
The most time-consuming part of this recipe is the prep work, but once you have the snow peas cleaned the rest goes very quickly. I’d estimate an hour of kitchen time from start to finish, but again, the majority of that time is attributed to removing the heavy string from the snow pea’s seams.
In my opinion, the best way to do accomplish the tedious prep work is with a favorite playlist and glass of wine.
This is a wonderful meal to make on Sundays and eat throughout the week, so my recipe is designed as such. It’s good cold so it’s perfect for office lunches or meals on the run. If you don’t want to make a large batch, simply cut the recipe in half. For a gluten free version, I would try brown rice in place of the orzo.
NOTE: I would toast extra sunflower seeds, regardless. I use half (1/2 cup) for this recipe, and save the remainder to use in salads throughout the week. Those tiny seeds are packed with nutrients! They are a great source of protein, important for Meatless Monday recipes, but they are also rich in fiber, zinc, folate, and B6. Hard to believe that tiny, little seed packs that much nutritional bang!
Cook it, mix it and serve it! It really is that easy!
2 c. Orzo
16 ounces snow peas, strings removed and cut in thirds
1 bundle asparagus
1 bundle kale
2 tsp. lemon zest
2 Tbsp. fresh mint, minced
2 cloves garlic, minced
1 c. sunflower seeds (1/2c for Green Goddess Bowl, 1/2c to save)
1/2 c. olive oil
1 tsp. ground coriander
1/2 tsp. cardamom
1 tsp. cumin
Salt and Pepper
- Prep produce: de-stem kale, remove strings from snow peas and cut in 1″ squares, chop asparagus with diagonal cuts, mince garlic and mint.
- Boil water and cook orzo per package directions.
- In the meantime, heat 1 Tbsp. olive oil over medium heat, add minced garlic and cook until fragrant, about 1 minute. Careful not to burn.
- Add snow peas and asparagus to pan. Cook on medium heat for approximately 8 minutes or until vegetables begin to brown and asparagus is cooked through but still crunchy.
- Add generous pinch of salt & stir.
- Add kale and stir into snow peas and asparagus, cover and cook for 1 minute – just enough time to soften the kale. Remove from pan and set aside.
- The orzo should be finished. Drain and set aside.
- In the same pan used to cook the vegetables, heat 1 Tbsp olive oil over medium heat.
- Add 1 c. sunflower seeds, 1tsp. cumin, 1/2 tsp. cardamom, 1 tsp. coriander. Stir frequently for about 2-3 minutes until seeds are toasted. Remove from heat.
- Whisk 1/3 c. olive oil, 2 tsp. lemon zest, juice from 1/2 lemon, 1 Tbsp. minced mint salt and pepper. I like to do this in the same pot I boiled the orzo in.
- Add orzo back to large pot and cover with olive oil dressing.
- Add vegetables to orzo, mix together and heat through.
- Add 1/2 c. toasted sunflower seeds.
- Serve hot. Top with avocado and minced mint.
From the blog:
- Green Goddess Bowl – recipe above
- I can’t get enough of Nasty Gal Vintage, and I’m not even a vintage fashion fan! Regardless, she is an inspiration to independent, entrepreneur minded gals! Learn about to her rise to Girlboss here, or here.
- I’m guilty of buying cookbooks by their cover, but rarely do I ever make more than a single recipe. Not the case with this cookbook. I’m always anxious to try the next recipe. Probably because I know it is tried, tested, and retested to absolute perfection. Fulfill every Meatless Monday supper here!