rawktober: day nine

I've got herpes.

- insert awkward pause -

     Sheesh, guys, chill out! I can see you freaking out over there, desperately dragging your mouse towards the close button on this open tab before you catch the virus via computer screen!!! Eeeek!!! What I mean is that I've got the gene for mouth herpes- in other words, I get cold sores. Yes, they're ugly. Yes, they hurt. And Yes, it sucks. But no, they're not contagious unless you also have the gene. For me, there's a few things that trigger my cold sores: stress, sleep deprivation, weather, and, of course, contact with someone who's got one. Since I'm obviously oh so painfully single at the moment, the first three factors must've set off these babies I've been sporting since yesterday! Wheee! ...not. Any of you that get cold sores know how big of a pain in the ass they are. I'm not even gonna start my rant. What I am going to do, however, is share a recipe for the scrumptious meal I prepared for myself this evening in honour of the offensive sprouting going on on my labium and of my sovereignty at the dinner table (aka life). 

Read on for the recipe as well as some tips on dealing with labial herpes (bro, I feel ya)

sweet & sour portobello "steak" and cauliflower/carrot mash

Based off Quiche-a-week's delicious recipe. Details to come!

garlic zucchini noodles with roasted brussel sprouts, fennel, and mushrooms

Serves one.

1 zucchini, spiralized or hand-cut into noodles

lemon juice

5 brussel sprouts, sliced, halved, or roughly chopped

1/3 bulb fennel, roughly chopped

2 mushrooms, sliced

1/3 onion

1 clove garlic

oil

spring onion

nutritional yeast

salt and pepper

liquid smoke

garlic powder

Preheat oven to 425 degrees. 

Prepare the zucchini, set aside with a squeeze of lemon juice to soften them up. Combine brussel sprouts, fennel, onion and garlic in a dish and coat lightly with oil. Place in oven for approx. 15 min; give the veggies a stir and add in the mushrooms for another 10 minutes or so. Remove from oven, and combine with the noodles, spicing it up with the toppings. 

Devour, guilt-free.

cheesy pasta

Drunken pasta. Best. And so easy to make!

Serves one drunken vegan.

1/2 bag shirataki spaghetti noodles
3 chanterelle mushrooms
3 tbsp roasted tomato paste
1 tbsp dijon mustard
1/4 cup broccoli florets
1 tbsp tamari soy sauce
4 drops liquid smoke
1/2 tsp kelp
1/2 tsp garlic powder
1 tbsp nutritional yeast

Heat the chanterelles on a pan with soy sauce; add the remaining ingredients and heat through. Serve with ketchup (nom) and attempt to sober up ;)