"GRAAAINS!" It's not quite October, but I can hear the Zombies chanting. This recipe uses corn flour instead of traditional wheat flour tortillas- filling you with energy on the days class leaves you half dead! I also want to show you one of my favorite cooking channels called the Vegan Zombie (who makes vegan super fun so be sure to check them out) and thought their tortilla tutorial would be a great way to do so. Enough chat- onto the fajitas!!!
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What did little Bo Peep use to get her sheep back? Sheperds pie of course! Because everybody loves pie. I made a pear crumble earlier this week, now it's savory's turn to be the pastry star. A butter-free crust that's so easy to make filled with a vegetable pot pie soup and topped with baked mashed potatoes, it's sure to keep you coming baaaaaack for more!
Openfaced toasts with this quick-fix tapenade is perfect for finishing up that essay (due next period during) lunch- you'll have a free hand while crunching and savoring the deep roasted flavors. I make this before Monday night band rehearsals because it's so quick and easy.
As summer draws closer to an end, my cravings for fall-inspired cuisine are beginning to bloom. Rainy days, changing leaves, and bald patches of grass (gotta love Texas' laser-beam scorching sun) are transforming the neon tank top + lemonade weather into something more rustic. What better way to welcome autumn than end-of-season fruit embraced in crispy spiced toppings? These baked pears take advantage of summer sweetness while staying light enough to be a healthy lunch.
Football Fridays stretch long into the night, and so does a band nerd's appetite! For me, that means a huge PB &J sandwich for lunch to tie me over until dinner comes around. Tomorrow though, I'm taking something special for lunch; a crispy grilled panini with onions, peppers, and wonderful hummus! It's as simple as making a grilled cheese sandwich. What planet is 'hummus' from you ask? Planet savory-creamy-protein-spread of course! It's great on (just about) everything-- from pretzels and bagels to pastas and fresh vegetables. It's definitely worth making a big batch and you'll love how it gets slightly crispy on the edges in this sandwich, adding a nutty/salty/cheesy flavored filling.
A while back a friend of ours brought me a bunch of Asian vegetables from their garden. There was only one I could not name, and it sort of looks like a giant bald white hamster with a bunch of long stringy tails. How on God's green earth am I supposed to cook something with that? Like every brave vegan would do I washed the thing, cut it into fries and took a taste, contemplating what to make with it. I'm still not certain what it was but it tastes like a radish. So I had a fancy radish. And I had Chinese string beans. And noodles. But most of all... I was had peanut butter withdrawals (sweet peanut butter how I miss you so much). I'm not quite sure how it all happened but somehow sweet potatoes, string beans, and radish wound up sauteed with spicy peanut sauce on stringy udon noodles. . . oh yum!
Whoever told tortilla chips exclusively scoop up creamy concoctions and salsas was wrong. Very wrong all the way! I want to share a zingy lunch a bit too country to be 'Mexican' but 100% chip approved. Instead of traditional refried beans or salsa, my recipe uses rice and a few canned staples you're sure to have around the kitchen! You will have leftovers; just dish it out atop fresh leafy greens for a filling GF taco salad or aside your Friday night fajitas. Yall will want to dance around the kitchen in a sombrero while it's cooking. . .
A long time ago there was a girl who lived in east Texas who ate a lot of meat. A LOT. She also loved Mexican food. A LOT. She used to go to a local deli and order a giant baked potato called the Spud Ole', as big as her head and oozing with olives, jalapenos, onions, and cheese. Plot twist-- that girl was me and she still loves Mexican food but hold the animal please! Anyhow... I always stow at least one 5 lb bag of stew potatoes somewhere in the kitchen at all times for daily cooking (this is Starchtrek after all). I wanted to make teeny baked spuds for your lunchbox recipe but I got crazy with the knife and hacked them into itty bitty cubes before you could say 'Klingon'! So here you have it... homefries with a mexican kick!
I L-O-V-E pb & j sandwiches any day of the week. Crunchy peanutty strawberry stickiness between two thick homemade bread slices is mid-day heaven! But everybody knows how to make one and it's not very appealing. I stood in my kitchen naming off boring sandwich fillings for my VLC challenge- something that everyone has in the house. Got peanut butter? Yeah. Got jelly? Sure. And lots of leftover chocolate chips? Gimme! And what about... hot dog buns? What am I supposed to do with those? *Little annoying dancing banana starts singing "Peanut Butter Jelly Time" in my head*
About four months ago I made a huge pizza and I had tomato sauce left over. I thought "pizza would be perfect for VLC! It's fun and picky eaters can conveniently change the toppings and..." Then I checked the fridge. Upon opening said jar of tomato sauce a huge white fluffy mass of [mold] sat happily afloat my pizza base. How opportune! So I came up with the next best way to make mini pizzas with less sauce (Don't judge- I had to use ketchup in lieu of it. Still tastes great!). Now we have for you cute little pizza slider muffins! No joke, this is probably the easiest, fastest recipe I've done on here.
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