When in Texas EVERYTHING has some variation of meat in it. Green beans + bacon, mashed potatoes + chicken gravy, beans + ham hock. It's so FRUSTRATING! Who thought adding dead piggy's rump to beans would make them taste better anyway? Speaking of beans, authintic chili does not have meat in it unless followed by "con carne" or "with meat" in Spanish. The PROOF IS IN THE SOUP POT, I have a fantastic meatless chili recipe for yall today! Behold Texas, the wrath of Vegan Khan...
Not trying to brag or anything but this summer I got really good at making quick vegetable broths that seamlessly replace chicken stock. I originally intended on making a creamy Campbell's chicken and dumpling soup copycat, however I caught myself mindlessly tossing spaghetti noodles into the broth like some telepathic force was melding through my self control abilities! I did manage to drop in those delicious dumplings... and the whole mess turned out fabulous for stormy fall weather!
It's been almost an entire week since I've posted!! Mid 6 weeks exams have gotten the best of my internet time and thus have taken priority over showing more recipes. But toil not, I'm back and ready to cook (or uncook- you'll see some of these soon) again! Today, how about a comforting bowl of omega-3 complete protein vitamins? No? Maybe you'll change your mind after taking the first surprisingly crunchy and sweet bite...
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.
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. . .
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.
Pasta salad is one of the many wonderful leftover-type foods that get more flavorful the longer they sit in your fridge, so you can take some for Monday's lunch then dollop it aside Friday's dinner. It tastes just like the tangy cool macaroni sides you scoop up at the salad bar, only this time only fresh wholesome ingredients are used. But it wouldn't be 'salad' if it had to be made one way! Throw whatever your crazy heart desires into the mix to make it your own. Just don't get too funky and blame the nastiness on me... K?