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.
Lately vegetarianism has been the subject of the lunch table. One of the biggest lies I hear besides "I could never go vegetarian or I'll die" is "I'd be vegetarian but it's waaayy too expensive". Ok, maybe that is true... If you 1.) eat off the McDonald's $1 menu every day, all day or 2.) waste your paycheck on protein supplements and fancy organic meat substitutes. On the subject of that ole' farmer, I have a mock Big Mac patty recipe that feeds a family of four for under $10.00. Everything reheats great in the microwave for a quick lunch at school or work too.
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. . .