This has been a pretty good week. I found $50 that I thought I had lost, one of my cyber-sisters sent me a Terry Blackwell book in the mail: "True Light," the Imaging Center where I had the ultrasound and the CT scan sent me a cute little "thank you" card, AND a check for $10(evidently I overpaid my c0-pay for the ultrasound!), went to the library yesterday which is always a joy, and best of all, Wednesday afternoon at work, I had the time to sit and snuggle with my nine-week old great-grandson!!! He was trying so hard to tell me about the nasty doctor that had stuck the nasty and painful needles in his little legs, bless his heart. So, I told him I understoon how he felt, and that I don't like needles being stuck in me, either. I'm sure he understood me, too. LOL!!!
I've spent the last five hours browsing three new-to-me websites, which mostly don't have much to do with food or cooking. The three of them have been added to my list of favorite websites, on the left of the page, and as of this moment I haven't checked them to see if the links work, but I will, and if they don't, I'll fix them. One is EasyEarth, and that one does have a section about food, and a few vegetarian, not vegan, recipes. The main reason I went there, tho, was to find some recipes for homemade, and "green," cleaning supplies, which I did find. Another site is TheSimpleDollar, and is one man's blog about being frugal, which another subject near and dear to my heart. The third one is Yes!magazine, and it's, well, it's about all sorts of things. I linked to it from the SimpleDollar, I think, to check out an article called "Sustainable Happiness," lol. And have signed up for the newsletter...as well as the newsletter from TheSimpleDollar, too. EarthEasy has one, but for reasons of my own, I chose not to subscribe to theirs.
About three weeks ago, I went into this little town's only...as far as I know...health food store, and altho I was extremely disappointed in it, I did fine some TVP, and some, um, wakame, I think...maybe it was dulse, but I don't think so. Anyway. So, I've been looking around for recipes using TVP, and while I've found several, this one really seemed like a good one, so I made it last night. Yup, it's a good one, and it comes from about.com, thanks to Jolinda Hackett, the vegetarian pages blogger. She does a fantastic job, and if you've never checked the vegetarian pages out over there, do yourself a favor, and do so. Sometime today. Anyway....
Ten Minute TVP Taco Recipe
2 cups each TVP and water
2 Tbs. each soy sauce and olive oil or vegetable oil
1 package taco seasoning
1 red or yellow bell pepper, cut into strips
1/4 cup salsa
flour tortillas or hard taco shells
In large skillet, heat water, over medium heat and add the TVP, stirring well. Allow the TVP to reconstitute for 2-3 minutes.
Add oil, soy sauce, peppers, and seasoning, stirring well. Allow to cook another 3-5 minutes.
Serve wrapped in tortillas or hard taco shell. Eat as is, vegan, or add tomatoes, lettuce, refried beans, sour cream, cheese.
I made some refried beans with diced onions in them. Spread a tortilla with a goodly amount of plain chevre goat cheese, plopped on some of the beans, and covered it all with a good bit of the TVP taco mix. Rolled it all up, heated the tortilla until lightly browned on two sides, and ate. I will most definitely do this again. In fact, there's a fully made and rolled up tortilla in the freezer right now, as well as a fair amount of the taco mix still in the refrigerator. I think I'm going to top a couple small baked potatoes with it and some cheese for supper tonight, along with some kind of vegetable. I can also tell you that the taco mix and a couple slices of the vegetarian smoked provolone cheese make on helluva great grilled sammich, too!!!!
Yesterday at the library, I checked out another cookbook: "The Vegetarian Mother's Cookbook," by Cathe Olson, and while I no longer have little kids at home, the book is definitely a winner, seriously. One of these days I'm going to try to find it, and add it to my home collection of cookbooks. One section of her book is called "Sandwiches and Quick Lunch Ideas," and some of these sammich ideas sound really, really good. Now, for the most part, you know I won't post a recipe here unless I've tried it and can vouch for it, but this is one of those times I'm going to break my own rule(hey, at my age, that's subject to happen a LOT!!), and give you three or four sammich recipes that I think look like they would be awfully good. It would take me quite a while to get around to trying all of them myself, so, I decided to post them. And, here goes:
Spinach-Hummus Wrap...vegan
1 large whole grain tortilla or slice flatbread(lavash)
1/4 to 1/3 cup Hummus
1/2 cup chopped spinach
2 to 3 Tbs. each diced cucumbers, tomatoes, and/or shredded carrots(all optional)
Liberally spread tortilla or flatbread with hummus. Layer vegetables over hummus and roll up. Wrap tightly with wax paper, foil, or plastic wrap until ready to eat. It will keep for couple of days wrapped and refrigerated. Makes 1 serving.
Veggie-Apple Melt...can be made vegan
2 slices whole grain bread.
2 tsp. EACH Dijon mustard and mayonnaise(regular OR vegan)
4 apple slices
2 Tbs. shredded carrots
2 to 4 cucumber rounds
2 Tbs. alfalfa sprouts
2 thin slices cheddar cheese(dairy OR non-dairy)
Preheat toaster or conventional oven to 375ºF. Spread one slice of bread with mustard, the other with mayonnaise. On mustard side, place apple slices and carrots. On mayo slice, place cucumber slices and sprouts. Cover each with a slice of cheese. Place on baking sheet and bake 5 minutes, or until cheese is melted.
My apologies, because that's only two sammiches instead of three or four. I had forgotten that it was necessary to go to other pages in her book for more recipes for a couple of those sammiches, such as Beanballs for the Beanball Sub I was going to post, sigh. I'm just too darned lazy to look it up, so, again, my apologies. If you do try either of these sammiches, tho, I'd appreciate it if you'd leave me a comment. Until next time, Happy Eating!
Showing posts with label burrito. Show all posts
Showing posts with label burrito. Show all posts
Friday, May 29, 2009
Thursday, April 2, 2009
Tofu Taco Filling(vegan); JB's Burritos(non-vegan)
Another rainy day in Georgia, and again, I'm delighted and hope it will rain some more tonight and/or tomorrow. It never bothers me when it rains on my days off, because, and I'm pretty sure I've said this before, I love rainy days, and always have.
Ok, I have to make a public confession and apology here, altho it's not about anything too awfully serious. Last week I said that my number of cigarettes not smoked was 900+, but I was wayyyyyyy wrong, lol. The number for that day last week was only 222, which really sounds more logical, right? The figures for this week, as of yesterday evening, are: not smoked, 386; lifetime saved, 2 days, 22 hours; money saved, $73.71. By 9:30 this evening, I will be smoke-free for a full two weeks. Yesterday at work, I came awfully close to relapsing, but didn't, managed to white-knuckle it thru the whole day, but it was really hard. Never realized how much anger could influence the urge to smoke, but it does. I honestly don't remember ever being that angry for that long, at work, ever before, because of my boss and a female co-worker. It's too long a story to go into here, even tho I'd really love to vent...again...but if I did, I'd just get angry all over again, so, guess I'll just talk about cooking, lol. About making my homemade burritos...not the tortillas, please understand, but the filling and rolling and heating. The Tofu Taco Filling recipe is from someone named Wendy O, who sent it in to recipezaar.com. Recipezaar has a pretty good vegetarian section, if you didn't already know, and is worth checking out sometime for new recipes.
TOFU TACO FILLING
16oz. firm tofu, frozen and then thawed.
1Tbs. EACH soy sauce and Mrs. Dash Original Blend
2Tbs chili powder
1tsp. oregano, 1/2tsp. garlic powder, 1/8 tsp black pepper
1C canned corn
2C salsa
Directions:
1. Wring out and crumble the thawed tofu.
2. Heat the oil in a skillet and brown the tofu[Either she didn't give the amount of oil to use or I didn't copy it down, take your pick, but I used about 1Tbs. olive oil and 1Tbs. of margarine with good results. Vegans just use the oil.]
3. Add the rest of the ingredients and cook to heat thru and combine flavors.
That's it, easy peasy, and pretty darned good, too. Now, I only used one tablespoonful of chili powder, and it was plenty for me, almost too much, in fact. So, use your own discretion here, ok? I didn't have any of the Mrs. Dash, and have never used it at all, so I don't know how that would affect the recipe. And on top of that, I literally forgot the soy sauce, lol. Even without those two ingredients, tho, it was good. So, what did I do for the rest of the burrito fillings?
First thing I did was rinse and drain a can of pinto beans. While they were draining, I diced up a small onion, and started sauteing(did I spell that right?)it in my usual combination of olive oil and margarine, about two tablespoonsful. When the beans were drained enough to suit me, I dumped them right in on top of the onions...I had let the onions saute for about five minutes, I guess...and started mashing them with my potato masher. After it was mostly mashed, I let it brown a little on the bottom before turning it and letting the other side brown a little bit, too. While the beans were browing, I spread a tortilla with some chevre goat cheese, and put some of the tofu filling on top of the cheese. Then I put two slices of smoked provolone vegetarian "cheese" on top of the tofu, and spooned some of the now-refried beans on top of that. A few pieces of diced tomato, and I rolled it all up, and put it on a hot griddle to heat, took about four minutes to get it warm and slightly brown all over. Oh, man, it was super, it really was. I ate it with some Tofutti "Sour Supreme" sour cream, which just set it off to perfection, lol.
There was enough of the beans and the tofu filling for me to have two burritos, and enough tofu leftover to freeze about a good cupful, I think. My plans for it are to let it thaw, see if I can't refry it and crisp it up some, and then add it to homemade vegetarian chili...I'm getting the urge for chili again.
Until next time, Happy Eating!!!
Ok, I have to make a public confession and apology here, altho it's not about anything too awfully serious. Last week I said that my number of cigarettes not smoked was 900+, but I was wayyyyyyy wrong, lol. The number for that day last week was only 222, which really sounds more logical, right? The figures for this week, as of yesterday evening, are: not smoked, 386; lifetime saved, 2 days, 22 hours; money saved, $73.71. By 9:30 this evening, I will be smoke-free for a full two weeks. Yesterday at work, I came awfully close to relapsing, but didn't, managed to white-knuckle it thru the whole day, but it was really hard. Never realized how much anger could influence the urge to smoke, but it does. I honestly don't remember ever being that angry for that long, at work, ever before, because of my boss and a female co-worker. It's too long a story to go into here, even tho I'd really love to vent...again...but if I did, I'd just get angry all over again, so, guess I'll just talk about cooking, lol. About making my homemade burritos...not the tortillas, please understand, but the filling and rolling and heating. The Tofu Taco Filling recipe is from someone named Wendy O, who sent it in to recipezaar.com. Recipezaar has a pretty good vegetarian section, if you didn't already know, and is worth checking out sometime for new recipes.
TOFU TACO FILLING
16oz. firm tofu, frozen and then thawed.
1Tbs. EACH soy sauce and Mrs. Dash Original Blend
2Tbs chili powder
1tsp. oregano, 1/2tsp. garlic powder, 1/8 tsp black pepper
1C canned corn
2C salsa
Directions:
1. Wring out and crumble the thawed tofu.
2. Heat the oil in a skillet and brown the tofu[Either she didn't give the amount of oil to use or I didn't copy it down, take your pick, but I used about 1Tbs. olive oil and 1Tbs. of margarine with good results. Vegans just use the oil.]
3. Add the rest of the ingredients and cook to heat thru and combine flavors.
That's it, easy peasy, and pretty darned good, too. Now, I only used one tablespoonful of chili powder, and it was plenty for me, almost too much, in fact. So, use your own discretion here, ok? I didn't have any of the Mrs. Dash, and have never used it at all, so I don't know how that would affect the recipe. And on top of that, I literally forgot the soy sauce, lol. Even without those two ingredients, tho, it was good. So, what did I do for the rest of the burrito fillings?
First thing I did was rinse and drain a can of pinto beans. While they were draining, I diced up a small onion, and started sauteing(did I spell that right?)it in my usual combination of olive oil and margarine, about two tablespoonsful. When the beans were drained enough to suit me, I dumped them right in on top of the onions...I had let the onions saute for about five minutes, I guess...and started mashing them with my potato masher. After it was mostly mashed, I let it brown a little on the bottom before turning it and letting the other side brown a little bit, too. While the beans were browing, I spread a tortilla with some chevre goat cheese, and put some of the tofu filling on top of the cheese. Then I put two slices of smoked provolone vegetarian "cheese" on top of the tofu, and spooned some of the now-refried beans on top of that. A few pieces of diced tomato, and I rolled it all up, and put it on a hot griddle to heat, took about four minutes to get it warm and slightly brown all over. Oh, man, it was super, it really was. I ate it with some Tofutti "Sour Supreme" sour cream, which just set it off to perfection, lol.
There was enough of the beans and the tofu filling for me to have two burritos, and enough tofu leftover to freeze about a good cupful, I think. My plans for it are to let it thaw, see if I can't refry it and crisp it up some, and then add it to homemade vegetarian chili...I'm getting the urge for chili again.
Until next time, Happy Eating!!!
Friday, January 16, 2009
Vegetarian Homemade Burrito(non-vegan)
It's a lot colder here than it was yesterday: 14.3ºF, and I don't care where you're from, that's downright chilly!! My homestate, Maine, is even colder, tho: -3ºF!! While I certainly sympathize with my Dad, and all the rest of my family way up there, I'm sure grateful to be here, lol. And, according to weatherunderground.com, we must might get some snow either Saturday or Sunday, which just tickles the fire out of me. I won't hold my breath waiting, tho, and as long as I don't get stuck at work, I hope it comes a blizzard!!!!
In spite of all the new recipes I'd like to try, last night I made a new old favorite, lol: homemade burritos. It's amazing how many different things I can eat now that I'm not putting meat in them. Evidently it was mostly the meats that were upsetting my stomach and giving me so much gastric distress. Even my chili doesn't bother me any more, whereas chili con carne(chili with meat in it)always hurt me, and quite badly, too. Pinto beans and other beans don't bother me like they used to, either. All of this just delights me, as you can well imagine. So the fact that I can eat a burrito, complete with sour cream(tofutti brand, of course)and a mild salsa, is just a wonderful, wonderful thing, believe me.
The last time I made a burrito, I made re-fried beans to put in it, but last night, I didn't use any beans at all, just some veggies, some fake cheese, and some goat cheese crumbles. 'Twas delicious, and I'll make it again sometime. There isn't really a recipe for it, but I can give you the general idea, and you, of course, can change it around any way you like. 'Twon't bother me at all, at all!
What I used for veggies were onions, mushrooms, celery, and roasted red peppers. I sauted these in olive oil, along with a heaping teaspoonful of minced garlic, until they were all nice and soft. While they were cooking, I cut two pieces of the fake smoked provolone cheese into strips. I poured a goodly amount of salsa on the middle of a tortilla, laid the cheese strips on top of that, spooned the veggie mixture on top of the cheese, and then spread the goat cheese crumbles over it all. Rolled the tortilla, but didn't fold in the sides this time, and heated the whole shebang in an ungreased skillet, just enough for the tortilla to warm up, not even long enough for it to brown at all. While that was warming, I poured some more salsa across my plate, and then laid the heated tortilla on top of it. It was so full and gooey from the cheese that I decided I should eat it with a fork and knife, lol. Get a forkful of tortilla, load it up with the soy sour cream, and chow down!!! Excellent, I tell ya, absolutely excellent! Dessert was a bowl of Kroger brand granola, without raisins. It was on sale, 2/$4, so I decided to buy it instead of buying all the stuff to make my own. I do have a lazy streak, y'know.
My intentions today are to make a Pumpkin "Cheesecake," but, my intentions don't always come to be. You may be sure that if I do make it, I will post the recipe here...even if I don't like it.
Until next time, Happy Eating...and stay warm, hear?
In spite of all the new recipes I'd like to try, last night I made a new old favorite, lol: homemade burritos. It's amazing how many different things I can eat now that I'm not putting meat in them. Evidently it was mostly the meats that were upsetting my stomach and giving me so much gastric distress. Even my chili doesn't bother me any more, whereas chili con carne(chili with meat in it)always hurt me, and quite badly, too. Pinto beans and other beans don't bother me like they used to, either. All of this just delights me, as you can well imagine. So the fact that I can eat a burrito, complete with sour cream(tofutti brand, of course)and a mild salsa, is just a wonderful, wonderful thing, believe me.
The last time I made a burrito, I made re-fried beans to put in it, but last night, I didn't use any beans at all, just some veggies, some fake cheese, and some goat cheese crumbles. 'Twas delicious, and I'll make it again sometime. There isn't really a recipe for it, but I can give you the general idea, and you, of course, can change it around any way you like. 'Twon't bother me at all, at all!
What I used for veggies were onions, mushrooms, celery, and roasted red peppers. I sauted these in olive oil, along with a heaping teaspoonful of minced garlic, until they were all nice and soft. While they were cooking, I cut two pieces of the fake smoked provolone cheese into strips. I poured a goodly amount of salsa on the middle of a tortilla, laid the cheese strips on top of that, spooned the veggie mixture on top of the cheese, and then spread the goat cheese crumbles over it all. Rolled the tortilla, but didn't fold in the sides this time, and heated the whole shebang in an ungreased skillet, just enough for the tortilla to warm up, not even long enough for it to brown at all. While that was warming, I poured some more salsa across my plate, and then laid the heated tortilla on top of it. It was so full and gooey from the cheese that I decided I should eat it with a fork and knife, lol. Get a forkful of tortilla, load it up with the soy sour cream, and chow down!!! Excellent, I tell ya, absolutely excellent! Dessert was a bowl of Kroger brand granola, without raisins. It was on sale, 2/$4, so I decided to buy it instead of buying all the stuff to make my own. I do have a lazy streak, y'know.
My intentions today are to make a Pumpkin "Cheesecake," but, my intentions don't always come to be. You may be sure that if I do make it, I will post the recipe here...even if I don't like it.
Until next time, Happy Eating...and stay warm, hear?
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