This week…this month…
My problems are insignificant compared to so many right now…but I must say, the recent past has been kicking my butt. At work, at home…everywhere. I haven’t felt THIS in need of a day of nothingness, much less a vacation, in a long, long time. I feel myself on the brink of illness, that pre-sick where you know you need to slow the pace of life by a solid 50% just to get back to baseline.
The past few nights I haven’t been sleeping and that is SOOOO unlike me. I’ve been emailing myself in the middle of the night so that when all the things I need to get done the next day flood my thoughts at 3am, I won’t forget by the next day. Because without a doubt, I would forget.
If I’m not emailing myself, sometimes I’m texting myself. And if it isn’t about work, it’s about the girls’ upcoming birthday parties (friends on Saturday and family on Sunday) which throws my worries about COVID and safety into over-drive and I question everything.
I’m pretty sure I’m not alone in this. All of this. 2020 was hard, and 2021 seems to be one-upping last year.
With all of this stress, the substantial increase in my work hours, and the chaos of fall birthdays, cooking has been a bit spotty lately. As has blogging – I’m sorry! This week was better in the kitchen than last and unlike times in the past where our fridge has been jam packed with leftovers, you can actually SEE the back of my fridge. I hate it. I mean, not that I have time to eat right now. I quite literally ate my last bite of lunch at 5pm.
So on the nights I cook, I’m doubling up. I’m repurposing. I want the volume! I loved this recipe because it makes a lot! It’s chockful of veggies and has that beautiful turmeric shade of gold. I served with naan and later added some fun proteins for a change-up. This one pot dish was a bit of prep, but truly simple and tasty!
Easy Vegan Vegetable Biryani
Flavorful, fluffy biryani that is PACKED with allllllll the veggies! The smells of garam masala, cumin, coriander, and cinnamon are dreamy as this cooks away in just one pot!
- 3 Tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 Tbsp minced ginger or ginger paste
- 1 tomato, chopped
- 1/2 cup water
- 1 cup frozen peas
- 2 carrots, peeled and sliced into coins
- 2 small russet potatoes, peeled and cubed
- 1 green bell pepper, sliced
- 2 stalks celery, thinly sliced
- 2 cups cauliflower florets
- 1 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 tsp black pepper
- 2 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- 4 cups low-sodium vegetable broth
- 2 cups uncooked basmati rice
- Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the onions and cook until softened, about 3-4 minutes.
- Add the garlic, ginger, tomatoes, and water. Bring to a simmer and reduce heat to medium-low and simmer until the water has evaporated, about 5-10 minutes.
- Meanwhile, prep all remaining veggies.
- To the Dutch oven, add the peas, carrot, potato, bell pepper, celery, cauliflower, salt, cayenne, black pepper, garam masala, turmeric, cumin and cinnamon. Increase heat to medium-high and stir well.
- Add the vegetable broth, stir, and bring to a boil.
- Add rice and stir. Cover Dutch oven with a lid and reduce heat to low. Cook for 18-20 minutes.
- Remove from heat and allow to sit, with the lid in place, for 5 minutes, before uncovering and serving.
Recipe ever so slightly adapted from Dinner Then Dessert
Nutrition Information:Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 365Total Fat: 7.2gCholesterol: 0mgSodium: 856mgCarbohydrates: 68.2gFiber: 4.7gSugar: 6.5gProtein: 9.8g
Vegan? Looking to eat more plant-forward? Here’s some delicious VEGAN recipes to try!
- 30-Minute Thai Green Curry Tofu
- Superfood Broccoli and Blueberry Salad
- Quinoa Mango Black Bean Salad with Chipotle-Lime Vinaigrette
- Instant Pot Wild Rice Soup
- 20-Minute Minestrone
- Sweet Potato Fajitas