“Perfect”

I came across this quote on the interwebs the other day and it struck me like a hot poker in the lazy be-hind:

“Stop trying to be perfect and just start trying.” (Mel Robbins said this. Hi, Mel. I love you.)

It gave me a little bit of an “ah-ha” moment, mostly because there have been way too many times in my life where I balked at pursuing something because I was afraid I wasn’t good enough in some imaginary person’s opinion.  Talk about a waste of time.  I hate the thought of lying-on-her-death-bed Jewel (preserved, tastefully preserved) consumed with regret because of all of the things she didn’t do for fear of a pesky and unattainable notion like perfection.  Perfection doesn’t even exist!  It’s a piece of poop airbrushed lie constructed to make you buy things and feel bad about yourself.  No one is perfect, not even that super hot girl on Instagram  in the designer bikini, cuz guess what?  She probably cries her way through a box of Triscuits comparing herself to somebody else, too.  No one is immune to the ego’s hold on an idea like perfection, so we all might as well stop worrying about it so much.

Also (here I go on another parenting rant, so apologies to the kid-free), nothing makes me more annoyed than the notion of a perfect parent.  We all know one of Those People who bakes the whole class a batch of the most delicious nut-free muffins you’ve ever had, who potty trains their kid in a day, who looks at you wide eyed and confused when you talk about how much childbirth hurts, who seems to have endless amounts of energy and expertise in how to raise the (equally) perfect little sweetheart.  But let’s be real.  They’re at home pulling their hair out in secret and sobbing over their organic veggie-packed spirulina smoothie wishing it was vodka, too.   I do not buy the act of perfect, probably because I act for a living and you can’t play a playa.  Every parent fucks up at some juncture, even if you’ve got all the best intentions in the world and have read all– and I mean all– of the parenting books, because I had and did all that and I’ve already made plenty of mistakes.  Doing your best counts, and it’s enough.  So stop beating yourself up about it all and wasting energy on trying to be “perfect”. Just throw a filter on it like I do and call it a day.

In the spirit of moderation and trying to do our best, I’ve decided to cook us a vegetarian dinner a couple of nights a week, mostly to broaden my son’s interest in vegetables and to keep my husband from dying of gout or whatever. We live a pretty indulgent lifestyle, so nights like these are good for a little balance. It’s been tricky trying to find great vegetarian meals for the fam, especially since these men I live with are carnivorous to the bone, and Charlie literally says things like, “did I do something wrong?” whenever I cook anything healthy, so if you’ve got any favourite vegetarian recipes to share, feel free to comment on this post.  This recipe in particular is pretty fabulous though, and my kid devoured it without any need for negotiating, and even Charlie had seconds and thirds, so I call it a major win.

Kudos to one of my favourite food blogs and an endless source of delicious inspiration,  Halfbaked Harvest for this idea.

 

Cauliflower Black Bean Tacos

 

Ingredients:

1 head of cauliflower cut into florets

2 tbsp extra virgin olive oil

1 1/2 cups fresh pineapple chunks

1 can of black beans

1 yellow onion, sliced

2 garlic cloves, roughly chopped

1 jalapeno, seeded and chopped

1 tsp paprika

1/2 tsp chili powder

1/2 cup grated Monterey Jack cheese

juice of 1 lime

1 avocado, diced

1 package of corn tortillas

salt and pepper

 

Directions:

Heat a large pan over medium-high heat with the olive oil. Add the cauliflower florets and the sliced onion, sprinkle with salt and pepper, and sauté for about 12 minutes until softened. Rinse the black beans under water to get the starch off, and then add to the cauliflower mixture. Season with a bit more salt.

Meanwhile, make the pineapple sauce. Using a blender or a food processor, blend 1 cup of the fresh pineapple with the jalapeño, garlic, paprika, chili powder, salt and pepper, and a 1/4 cup of water until smooth.

Add the pineapple sauce to the cauliflower mixture and bring to a bubble. Let it reduce for about 5 to 7 minutes.

Heat the corn tortillas in the microwave on a large plate with a dampened paper towel over the top for about 40 seconds.

Chop up the remaining half a cup of pineapple chunks into a fine dice.

To assemble, spread the cauliflower mixture on the tortillas. Top with avocado, cheese, and the diced pineapple. Squeeze some lime juice over the top and EAT.

 

Serves 4

xoJBR

 

11 Comments Add yours

  1. Mark says:

    When you say serves 4, do you mean makes 4 servings, so double it for people who enjoy seconds and thirds?

    1. Jewel Staite says:

      Yep

  2. Steph M says:

    https://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

    That’s one of my absolute favorite vegetarian meals. It’s not pretty like some of the things you tend to make, but it’s delicious. It reminds me of a Chipotle burrito bowl. And it’s super easy.

    1. Alli says:

      Dang you beat me to it. Made this for dinner tonight. So. Freaking. Good.

  3. Jasmine Hanson says:

    We’re meat eaters too! But this quinoa dish is one of the only vegetarian dishes I enjoy and it’s super easy. I never measure amounts and you can play around with it. Very low stress.
    Cooked quinoa, seasoned and tossed with melted butter, lime juice, and lime zest
    Black beans
    Grilled red peppers, diced
    Grilled corn, sliced off the cob
    Avocado wedges
    Maybe some chopped cilantro if you have it
    Cotija or crumbled question fresco if you want it to be a little more indulgent.

    BONUS because you can make a big batch and it keeps well in the fridge and also is perfect beach food.

    You’re welcome.

  4. Philip Cook says:

    Looks awesome. Cauliflower is great because it’s nearly always available, and it stays fresh for a while.

    As you asked for veggie recipes, if you have an instant pot, I like this chana masala recipe. It a while to make but you can make enough for multiple meals

    https://www.carveyourcraving.com/instant-pot-chickpeas-curry-spinach-chana-masala-vegan-gluten-free/

    I serve with rice or naan bread, and mango chutney. Dried chick peas are more work than canned but when you get the timing right, it’s well worth it. I am never organized enough to soak overnight so I just add water, bring to the boil, then take off the heat, cover and let sit for a couple of hours.

    Roast veggies + pasta is an easy one. Cherry tomatoes, peppers, + whatever else you fancy. Roast garlic in its peel and then mince, toss the whole lot with speghetti, fresh basil, and Parmesan.

  5. John Thompson says:

    Thanks for the vegetarian dish! Recently changed my diet a week ago after watching “What the Health “ on Netflix. & keep these posts up, I love em!

  6. Samantha says:

    Mushroom Stroganoff.. ahem not too many veggies in it but oh is it good! If anyone doesn’t like mushrooms you can replace them with veggie beef strips alternatives – there’s a all sorts out there. To boost the green stuff if you want you can add baby leaf spinach to the stroganoff and/or green peas to the rice
    https://www.bbcgoodfood.com/recipes/1898646/mushroom-stroganoff

  7. Vanessa Deroo says:

    Adding this one to my repertoire!
    My best veggie meal that actually converts meat eaters to meatless Monday’s is this one (before you all cry because cans, they’re good. if you have time to soak beans instead, do it!)
    Veggie hot soup
    Makes 4 bowls
    kidney beans (2 cans)
    Black beans (1 can)
    Yellow and red peppers x 1
    Corn (optional but I love it)
    Tomato puree
    Fresh tomatoes (4 or 1 can)
    Veggie stock (500ml)
    1 onion
    2 spring onions
    1 Chili pepper if you fancy
    Paprika 1tsp
    Cumin 1tsp
    Chili powder 1tsp
    Fresh coriander to top
    Pitta bread

    Fry onions in a pan, then add peppers then the spices.
    Once peppers are golden, add the tomato puree then the tomatoes.
    Add beans, corn and stock
    Simmer for 30mn
    Serve with fresh coriander and toasted pitta (or tortilla wrap)
    You can also add sour cream or yogurt, or sprinkle some feta or cheddar cheese to it!
    Enjoy

  8. Erin says:

    Oh girl. Yes, amen, and hell yes.
    Veggie meals- we like the veggie skillet. Layer in a pan: any semi quick cooking grain, (cover with veggie broth) and then layer on top your veggies and beans: I like to use green beans, shredded carrots, stewed tomatoes, corn… black and kidney beans. Cover and steam/ cook for around 20 ish minutes till it’s all nice and hot. Remove lid, sprinkle with cheese and slivered almonds. Cilantro on top would be nice, too. Serve in a tortilla with salsa, avocado, etc. on the side- whatever sounds good.
    Happy imperfect cooking. Cheers.

  9. Dawn says:

    This is so easy – crock pot cooking! Mix up the salsa to get different versions – my friend likes a pineapple and mango salsa while I go full-on habanero salsa. The corn can be roasted or not. It’s even delicious heated up (but only if you make a double batch …..)

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