What a week! It feels like it's been so long, but it's probably because so much happened in such a short amount of time. My husband moved his CPA business to a more permanent location and it is perfect. In the heart of this tiny town I love so much, walking distance from our home, and with great people.
I also thought my son had an iron deficiency or something wrong for the past month. Iron is fine, turns out he's just growing up. He is almost 3 and a half and is finally starting to act slightly calmer than in the past. I can't wait to tell him the story one day of how his mother had to make sure there wasn't something seriously wrong with him when he started to mature. Oh, Warren.
Willa is almost 6 months old and I'm getting more excited to start introducing solids to her. Warren loved oatmeal so I think we might start with that too. She's also starting to put herself in the crawling position when she's on the floor. I'm excited and sad all at the same time. She seems to be growing up faster than Warren did. But she's also got a big brother she has to keep up with.
Here's a couple pictures of what we've been up to!
Willa is so happy in the morning!
Warren loves being outside, playing at the park.
The new office! Needs some decorating but we will get there.
Willa's Christmas outfit with daddy.
And Warren's...giddy up, cowboy.
Took Warren tubing, so Willa and I hung out in the lodge.
After a day of tubing, we handled it well!
And our adorable 1920's fortune teller.
And now for some food!
This recipe is so comforting. The walnuts add a unique dimension that really does resemble meat crumbles. I also went more rogue with this recipe than others. It turned out so good I had to hurry and write it all down before I forgot what I did!
Ingredients:
Cashew Cream:
1 cup raw cashews, soaked
1 cup vegetable broth
1 tbsp. lemon juice
Pinch of salt and pepper
Lasagna "Meat":
2 cups raw walnuts
2 tbsp. soy sauce
2 tsp. garlic powder
1 tsp. paprika
1 tsp. oregano
1 tsp. rosemary
1 tsp. pepper
For the Rest of the Soup:
6 cloves garlic or more!
1/2 a sweet onion, chopped
Juice of 1 lemon
6 cups vegetable broth
2 tsp. Italian seasoning
1/4 c. Nutritional yeast
2 tsp. maple syrup
8 lasagna sheets
15 oz. can diced tomatoes
2 10 oz. packages kale
salt and pepper to taste
Directions:
1. The cashews need to be soaked for 6-8 hours. Overnight works best. If you are in a pinch, you can soak the cashews in boiling water for about 15-30 minutes.
2. Once you are ready to make the soup, make the cashew cream first. Drain the soaked cashews and add them to a blender with the rest of the cashew cream ingredients. Blend on high, scraping down the sides as needed until the cream is super smooth and velvety with no texture. This may take a few minutes. Set this aside.
3. Make the lasagna "meat". Put all ingredients into a food processor. Blend until it starts to resemble meat crumbles. You may need to scrape the sides once or twice between blending. Set this aside.
4. Now, in a large soup pot, saute onions and garlic on medium high heat, using vegetable broth as needed so it doesn't stick to the pan. Reduce heat as needed until the garlic and onions are slightly caramelized. This may take 5-10 minutes.
5. Then add the lemon juice to the pot and scrape any bits of garlic and onion off the bottom.
6. Next, pour in the vegetable broth, and whisk in the Italian seasonings, nutritional yeast, and maple syrup.
7. Now, pour all the cashew cream you made into the pot and whisk to combine everything.
8. Do the same with the lasagna "meat" and diced tomatoes.
9. Season with a few pinches of salt and pepper. Bring to a simmer.
10. Next, break the lasagna sheets into about 1-2 inch pieces. Then add them to the soup.
11. Simmer, stirring frequently until the noodles are al dente. Check your package for timing.
12. Once the noodles are done, taste and adjust seasoning if needed. Add the kale as well.
13. Serve immediately.
Enjoy!
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