Category Archives: RECIPE

Jul 25 2013
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FOOD, RECIPE

Holy Guacamole

Guac-IngredientsTonight, I tried my hand at a creation suggested by one of my good friends. She is walking along with me in this fruit and vegetable desert. We’re often exchanging ideas about how to break up what can become a monotonous stream of fiber. She’s very creative, so I’m always eager to hear what she’s coming up with. The other day she told me she had enjoyed black beans topped with guacamole. Anything, according to her, with guacamole on it is bound to be delicious.

I’m inclined to agree. So I borrowed her idea. However, I decided to add to it a bit to make this my own. What I ended up with is a simple yet delicious plate of seasoned black beans over a bed of brown rice, topped with a mango-lime guacamole.

The unlike most guacamoles I’ve tasted, the mango and lime work together to give it a sour and sweet quality that goes very will with salty things (such as tortilla chips). Unfortunately, tortilla chips are not part of the landscape of this veggie desert. This is where the beans and rice come in. Savory black beans with a sweet guacamole isn’t the same as guac and chips, but it’s still pretty damn delicious! I recommend it!

Black-Beans-and-Rice-with-Guac

If you’d like to try it, you can find the recipe in the recipes section of the blog.

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Jul 23 2013
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LIFE + FOOD, RECIPE

Monday Night Quinoa

Every Monday night, my friend and I host a weekly dinner and discussion group. We meet at her house, and most of the time I cook dinner for everyone. It’s a fun time. We all gather around the kitchen and talk about life while I cook dinner, and then we get to enjoy a lovely meal together. There are a few of us that are there fairly consistently, and when you share a meal like that every week, you begin to know each other like family. I love it!

It’s one thing to walk through this veggie desert by myself, but when I’m cooking for other people as well, I feel a particular pressure to make something that everyone will enjoy, even if they’re not eating a vegatarian diet. So I did what I always do when I need to cook something that needs to be tasty and fun. I cooked something I’ve never cooked before. Not only that, I cooked with ingredients that I’ve never used before. It’s a risk, I suppose, but over the years I’ve become confident in my culinary gifting.

QuinoaLettuceWrapTonight, I cooked up some lettuce wraps, using quinoa as a base. Quinoa is a grain, similar to rice. But when it’s cooked, it has a texture similar to couscous. I’ve never cooked quinoa until tonight, and I’ve only eaten it a couple times. I don’t have a whole lot of experience with it. Fortunately, like rice, it’s pretty easy to work with. To be fair though, I didn’t actually prepare the quinoa. My friend, at whose house we host this dinner discussion group, prepared it in her steamer. So I can’t take all the credit.

Anyway, this is what I ended up with. It turned out very nicely.

It’s a quinoa lettuce wrap with tomatoes, carrots, fresh green chillies, red bell pepper, sweet red onions, black beans, peaches, lime and cilantro with fresh avocado. It was quite a cacophony of flavors. Oh, and it was topped with a drizzle of balsamic vinegar. The vinegar mingling with the peaches, oh what flavor! Top it with some avocado and a slice of lime… Delicious! Plus, if you try you can make it look very pretty. Pretty is always a plus when it comes to food.

If this is something you’d like to try for yourself – I recommend it – you can find the recipe over on the recipe’s section of the blog. It was pretty simple to prepare.

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Jul 22 2013
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FOOD, RECIPE

disappointment

I was not feeling particularly led to cook anything today. Not really. I already have a couple sets of leftovers from the few previous meals I’ve cooked – all of them delicious – and there really isn’t a need. There’s that, and there’s also the fact that I’m still making my way through my self-imposed fruit and vegetable desert. When you can’t cook what you really want, the desire to cook is somewhat diminished. But… I figured since this is still a budding little blog, it would be a good idea to do something. So I thought, what can I cook that requires the least effort, but will still be worth sharing with all of you.

ImageLong story short, I cooked up some black beans and rice with avocado & mushrooms. It was alright, but it wan’t great. I plated it and tried to make it look nice and pretty, and honestly, for as simple as it was, it tasted pretty good. But the reality is, when all you really want is a bowl of fruit loops & milk, a plate of black beans & rice really doesn’t do much. You know?

So I finish my meal and get on my computer to check email and I see that one of my fellow food bloggers has posted a new recipe. I like to see what other cooks in the bloggosphere are up to, so I checked it out. Given the disappointing experience with tonights dinner that I just recounted, this was a poor decision.

I click on the link to go to her blog, and she has posted a recipe – with pictures – of Red-Lobster-style cheddar biscuits! WITH PICTURES!! Oh my word! I thought my beans and rice didn’t measure up to fruit loops. Put it up against those lumps of baked cheesy goodness, I might as well be eating mud.

Anyway, now that I’ve really sold you on MY creation, if you’d like to try it out for yourself and draw your own conclusions, you can find the recipe in the recipe’s section of the blog.

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Jul 20 2013
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FOOD, RECIPE

Vegan Buffalo Wedges

I was out the other night with some friends at a local bar, playing a game of competitive trivia, when one of the guys that was with us came back after being gone for a little while with box full of Buffalo wings. My eyes got wide and my mouth started to water, but then almost instantly I was punched in the tastebuds when I reminded myself, I’m still doing this three week no meat no dairy, fruits and vegetables only diet.  But they’re Buffalo wings!  Right there in front of me!

But allas, Buffalo wings contain both meat, and dairy – Buffalo sauce is about half butter – and are usually fried. Three strikes. All I could do was stare longingly at my friend’s Buffalo wings as I sat in the bar with my cohort, drinking my cup of water. All the while my stomach is screaming at me ‘Why!? Why are you doing this to me!? WHY!?’

All that to say, since that night I’ve been craving Buffalo wings, but I’ve got two more weeks to go with this diet. Two more weeks in this meatless, cheeseless vegetable desert. It’ll be worth it though. I’ve done this before, and I know that at the end, I will feel so incredibly healthy. It will be good, even though I have to give up Buffalo wings for while.

Anyway, Fast forward a couple days to me lying in bed, and an idea pops into my brain. I’ll bet I can make a buffalo sauce without using butter. And I can’t have chicken, but I can have potatoes! So I determined myself to find a way to make vegan Buffalo potato wedges.

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And I did. Instead of using butter, what I ended up doing was using butter beans. If you’ve never seen these, they are large pale beans that, when they’re heated up, the insides become very squishy, almost like butter. They’ve got a very nice, almost creamy texture. So I boiled them in some water, mashed them with a fork, and strained out all the bean skins. What I was left with was a kind of sloppy, cream-like bean paste. Add a bit of vinegar, a good amount of Frank’s RedHot, and some seasoning and bring it to a simmer. Boom. Butter-less Buffalo sauce!  Add a green pepper and guac salad to go along with it. That’s a good lunch right there!

When it was all said and done, the sauce was more like a paste, but the flavor was dead on. I was craving Buffalo wings, but my alternative – vegan Buffalo potato wedges – kicked that cravings ass!

If you’d like to try your hand at this, you can find the recipe on the Recipes page.

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