T-t-t-tacos!

About 20 days past due on Cinco de Mayo, but nevertheless, summertime food is finally in season! Things have been pretty busy around here lately, I recently purchased a new bike that actually fits me (woohoo) and I can't wait to ride it around town. Also, in a couple weeks I'm moving up to a new apartment, about 6 blocks north of where I'm at now in the Hemingway mansion. The kitchen is about 10x bigger and it actually gets natural sunlight :) so I can't wait to post some better recipes and prettier pics!

These tacos, or fajitas? I guess they're more like fajitas. But anyways, they're really not traditional with the main protein being Boca bits, topped with sauteed onions/pepps and some chunks of avocado in a spinach tortilla. I also served refried black beans on the side with some sweet potato fries. If you want, you could spread the RF beans on the tortilla and throw some of the fries into the taco. I bet it would be preetteeee good.

Ingredients:

1 3lb. bag of Boca bits (or another ground beef substitute)
1 packet of taco seasoning (I prefer La Preferida)
2-3 T olive oil
1 medium yellow onion
1 large yellow or orange bell pepper
1 ripe avocado
4-5 medium tortillas

Start by cutting the pepper and the pepper into about 1/4 in. thick slices. Sautee those in the olive oil for a few minutes, covered, until the onions are translucent. Then, follow the directions on the fake meat package, or for the Boca Bits just sautee them over med-high heat for about 1 minute then add about 3/4 c. water and the taco seasoning. Cook the Bits for about 5-7 more minutes then put a couple of spoonfuls on a tortilla. Follow with the peppers and onions then layer on some chunks of avocado! These would also be tasty with sour cream or cheese. Either way, they're pretty healthy and seriously delicioso. Espero que les gustan :P

Green Pizza

For all you Napervillains,



Check it! Green pizza delivery, compliments of http://napervilledummy.blogspot.com/ (Jay Jay)

Squash, Spaghetti Squash

Greetings Earthlings

May I introduce you to my most favorite member of the squash family: Spaghetti Squash. This guy is so fancy and fulfilling. I trust he will not disappoint you either. Sometimes I am in the mood for LOTS and LOTS of pasta. While I sometimes trust my instincts, I've paid the price of carbo-loading in the form of belly bloating food coma many a time. S.S. is a lovely, not to mention satisfying, way to curb your pasta needs with no sugar overload. Now I'll 'splain my most favorite way of preparation thus far, in life.

S.S. with Sauteed Spinach and Tomatoes

makes 1 big serving or 2 side dishes

• 1 spaghetti squash (1.5-2 lbs ish)
• 2-3 T olive oil
• a big handful of cherry or grape tomatoes
• 3 cloves of garlic (pressed or minced)
• a couple of handful of fresh spinach
• 1/2 t dry basil
• 1 t red pepper flakes (don't add these if you don't enjoy ze spicy)
  
• salt & pepper to taste

There are a couple of ways to prepare the squash. I don't like to wait an hour for him to cook in the oven, so I prefer the microwave method. But if you're anti-microwave, you can Google how to bake them. Just poke about 10 holes in the squash with the end of a chef or paring knife. Then, place Mr. S in a microwave safe dish and nuke him for 6 minutes. Then turn it over or it will cook unevenly. **At this time you should start cooking the lil tomateys**

Cook for another 6 minutes then allow it to cool in the microwave for at least 2 minutes. Once to take it out, use a towel to hold one side as you slice it in half. Be prepared for steam mania! Once you won't get steam burns you can scrape out the seeds with a spoon then use a fork to extract the entrails! They will probably be really hot but just let them hang out on the side for a tad. This part is almost better than eating it, almost.

**Begin cooking the tomatoes in the olive oil over medium high heat. I like how they pop in your mouth when they're really hot, but many people don't like this so you can cut them in half if you please. >>Your sauce will be extra juicy if you do this. Cook for about 6 minutes then add the garlic and the spinach, cover for about 1 minute so the spinach is wilted. Add the spices and cook for additional 2-3 minutes before adding the squash strands to the pan to mix with the goodies and bring the dish together. Mix it up with some tongs or 2 forks if you're tongless.

You're now good to go! It's not the most attractive dish, so you can accompany it with a little garnish. The whole prep, eat, and clean-up time for this dish is under an hour! It's great for a lunch or casual dinner. It would be a great side dish for moussaka or eggplant parm for you non veggie pplz. Maybe it's just because I love this dish so much, but I always finish the whole thing. I hope you also love Sir Spaghetti Squash because he is all too often forgotten.

Fancy Eggplant Panini

I lived off of this panini for about 6 months straight my sophomore year in college. It's J's favorite szendvics so I make it over and over but it doesn't ever let me down. The hot giardiniera is balanced by the SD tomato spread. The layering in the assembly is key, I've tried it about every possible way and this is ZZZZ Best. Also, if you don't live in Chicago and are unable to get Marconi's, I pity your soul. I supposed that any other brand will suffice, but this is what's up. To cook this SW, the easiest way is with a George Foreman Grill. But, as a poor student with a kitchen the size of a pea, I use my trusty cast-iron grill pan and a plate weighed down with a soup can on top. Works like a damn charm. Even non-veggie people have given this the seal of approval, but who really cares. Quick & ez.

Ingredients:

2 slices whole wheat bread
2-3 slices of baked eggplant (see below)
a handful of organic baby spinach
2 T Marconi's medium giardiniera
3 T sun dried tomato cream cheese (see below)

Assembly:

• Lay down 1 bread slice and slather on some of the SD Tom spread. Then place the spinach leaves on as flat as possible.
• Next, layer the eggplant. Follow with the giardiniera but try not to get too much of the excess oil or the 'wich shall be soggy.
• Carefully place on the grill pan and cook on medium heat for ~3-5 minutes on each side.
  

Sun Dried Tomato Spread

This is quick and easy and you can use it on a number of different dishes, & obv it's wayyy yummy on bagels. Simply mix about a half tub of Toffuti better than cream cheese with about 4-5 sun dried tomatoes packed in oil. Pop them in a blender, or I use my magic bullet, until smooth. I love infomercials.

How TO: Bake an Eggplant

There is a lot of controversy over the best way to cook this magical little vegetable. This is my favorite way to do it, if you like your way better, then follow your heart. But, I'm too impatient to let it strain with salt and all that bs. Preheat your ov to 375 F. Then just wash the eggplant and slice it in about 1/2 in thick slices. Lay them out on a baking sheet and brush with a few T's of extra virgin olive oil on each side. Follow with a sprinkle of salt and pepper. Next, bake for about 15 minutes on one side then flip the slices and rotate the pan so that they cook evenly. Ten minutes on the other side and they're soft, but still "meaty" per say. You can keep these in the fridge for a little less than a week and they're good for either this panini or to throw in some pasta.

The Week Without a Macbook plus Kale Wraps ^_^

Blasphemy! How did I survive a week without my computer? Or a tv? Or any other form of electronic entertainment? Well, I will show you...here are some of the treats that resulted from my malfunctioning "Logic Board"

Guess the flavor?

V-con Bbread muffins. Pretty lovely texture, however I'll cut down on the molasses next time.

Quinoa Kale Wraps

Perfect for a quick lunch because they're packed with nutrients, easy, and way filling.

Wraps & filling:

• 4-5 big kale leafs
• 2 Hass avocados
• a handful of cherry tomatoes
• 1 cup quinoa
• 1 carrot, julienned

First, cook the quinoa according to the box directions. While it's simmering, start to prepare the other filling veg starting with the carrots. Cut the avocados last so that they don't start to oxidize before you eat 'em. Once the quinoa is finished, let it cool for about 15 minutes. During this time, you can make the dressing and get the kale leaves ready. If they're too tough to eat raw (they always are for me) you can run them under really hot water for a few seconds so that they begin to wilt. They will turn darker green and make them just a little easier to bite into.

Dressing

• 1 c olive oil (I used 1/2 c extra virg OO & 1/2 c flax oil blend)
• 1/2 c balsalmic vinegar
• 4-6 cloves garlic

Put all the ingredients into a blender, or .'-*'Magic Bullet *.'-*, and buzz them til smooth.

To assemble: place the kale leaf on a plate then put about 1/4 c of quinoa as the base. Follow with the other items, it's really your preference as to what order you want to put them on. Then top it all off with a few T's of the dressing. If you put too much filling in & it's un-wrappable, you can just eat as a salad :P

Tea-Poached Pears w/ Soy Dream Vanilla

Recipe from Vegan Italiano. Amazingly ~healthy. There is really nothing like poached pears after a terribly long week peppered with inclement weather and without a computer.

Una P-P-pizza aubergine

Cheeseless pizza=wayyy better than you think. I made this recipe using the basics from Donna Klein's cookbook, Vegan Italiano (if you don't have this, get it! amazing, not a single recipe that doesn't sound szups delish & all that i've tried have been fairly easy and forgiving of my freaky little changes).


SO! I made the crust, sauce, etc. according to her directions & added a couple xtras: pignoli, red bell pepps and lots o' garlic. Try it, you'll <3 it..