Hi.

I’m an anxiety-riddled, grass-eating cat mom happily engaged to a transgender man.

I work as an engineer in New York City, pretending to be an adult and spending a solid 20% of my time trying to remember to not reply all.

I wanted a platform to share my wealth of equally positive and negative experiences as I attempt to navigate my twenties, and maybe get a little preachy here and there about veganism, mental health and LGBT rights.

At the very least, I hope to make you laugh.

Rainbow Potato and Cannellini Bean Soup

Rainbow Potato and Cannellini Bean Soup

Rainbow Potato and Cannellini Bean Soup

Ingredients:

  • 2 Stalks of celery
  • 1/4 Red onion
  • 3 Large carrots
  • 1 Tsp EVOO
  • 64 Oz. (8 Cups) vegetable broth
  • 6 Baby rainbow potatoes*
  • 8.5 Oz. (1 Cup) green sweet peas (fresh, frozen or canned)
  • 14.5 Oz. (1.5 Cups) French style green beans (fresh, frozen or canned)
  • 15 Oz. can (1.5 Cups) cannellini beans 
  • 3 Cups dry rotini, penne, conchiglie, or whatever your favorite pasta is! (I used a tricolor blend)
  • 2 Tsp basil
  • 2 Tsp oregano
  • 2 Tsp rosemary
  • Salt and pepper to taste

 

Supplies:

  • Cutting board
  • Paring knife
  • Can opener
  • Strainer
  • Medium skillet
  • Large stock pot + cover

 

Directions:

1.  If using any frozen vegetables, remove from freezer to thaw.

2.  Using your paring knife, mince celery and onion.

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3.  Chop carrots into 1/4 - 1/2 inch slices.

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4.  Add oil, celery, onion and carrots to skillet and sauté for about 5 minutes, or until onion is translucent.

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5.  In your large stock pot, add vegetable broth and bring to low heat.

6.  While vegetables are cooking and broth is heating, chop baby potatoes into 1/2 inch pieces.

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7.  Add carrots, celery, onion and potatoes to stock pot with broth.

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8.  If using canned green peas, green beans and/or cannellini beans, drain and rinse.

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9.  Add green peas, green beans and cannellini beans to stock pot.

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10.  Stir in basil, oregano, rosemary, salt and pepper, and bring soup to a boil.

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11.  Turn heat to medium setting, cover and let sit for 20 minutes, stirring occasionally.

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12.  Add pasta, stir to combine, cover and let cook for an additional 10 minutes.

13.  Remove from heat and enjoy!

*You can replace rainbow baby carrots with any other potato variety you prefer: red, white, sweet, etc.

You can store the soup in a sealed container in the fridge for up to one week, or in the freezer for up to four months.

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