October 28, 2010

Last night I made a favorite in our home…Veggie Fajitas. It was extra exciting and drool worthy because I added Cilantro-Lime Rice and Homemade Guacamole with oven baked tortilla chips. It was ridiculously good. It took some work but I love to just put on some good music and sing while I cook. It’s very therapeutic. I spend a lot of time watching cooking shows and reading cookbooks. Because of this I have collected a lot of information in my head so when I make a meal like last night I just get creative. I don’t follow a recipe, I just experiment as I go. Heres a vague outline of what I created:

Fajitas: Saute garlic, green peppers, mushrooms, onions in EVOO. Season with chili powder, ground cumin, salt & pepper to taste. Finish with a squeeze of lime and a handful of cilantro.

Cilantro-Lime Rice: Prepare long grain white or brown rice. Mix in a handful of cilantro and squeeze of lime. Super easy!

Guacamole: Mix together avocado, onion, tomato, cilantro. Season with salt and a squeeze of lime.

Tortilla chips: Brush tortillas with EVOO. Cut into fours. Lay flat on baking sheet. Sprinkle with salt. Bake in 425 for 10 mins. I actually forgot about the chips so they got a little burnt on the edges but still edible.

I love a meal like this because each component calls for similar ingredients which allows you to really get a lot from each item you buy. I also used the leftover fajita veggies to make a couple of breakfast burritos this morning. Tasty! And I made extra rice which I will be turning into fried rice for tonight’s dinner. Double duty ingredients are the best!

I also made a glazed lemon cake for dessert. Why? Because I wanted to. 🙂

Take care everyone!!

Currently listening to: Laura Marling

(perfect for these gray, cool, reflective days of Fall)


Vegan Enchiladas

August 12, 2010

Hello folks. I’m back with a new dish. A couple of weeks ago our dear friends Will & Heather came to visit. It was a blast. We did some serious exploring. I knew that while they were here we all had to try the all veg Chicago Diner. It was fantastic! So fantastic that my meat-eating husband ordered the vegan nachos and said they were the best he ever had! We are both very excited to return and try something new. So anyway Heather and I ordered the Enchiladas made with spicy meat-free chorizo and potatoes. They were delish. I knew that I had to recreate them. I spotted meat free chorizo at Whole Foods and went to work on the recreation. I also used a new favorite of ours, Daiya vegan cheese. It’s amazing how alike it is to dairy cheese. If you see it in the store buy it. Its pricey but totally worth it.

Vegan. Gourmet. Spicy. Tasty.

First I diced yellow potatoes and baked them at 400 degrees for 20 minutes.Then I sautéed them with onions and the meat free chorizo. I filled the tortilla with the mixture and topped with Daiya cheddar. I also topped it with a regular canned red sauce. (I take help from pre-made products from time to time) Reduce the oven to 350 degrees and bake the enchiladas for 20 minutes.

The finished product! Wow. It was so good!