What I'm Eating: Quick Quesadilla

Nom nom nom! This is a great snack or light lunch made on a George Foreman or stove top griddle.

Ingredients:
Rudi's Organic Spelt Tortilla (my absolute favorite variety of tortilla)
Black canned or cooked black beans or vegetarian refried black beans
Cilantro
Daiya mozzarella vegan cheese

Put ingredients in order listed on tortilla. Put on griddle and cook until browned and cheese is melted. YUUUMMMMMM! I'm going to make another now!

What I'm Eating: Amazing Baked Burritos

Ingredient list:

TJ's handmade flour tortillas and/or sprouted wheat tortillas

Daiya Mozzarella vegan cheese (on the inside and outside)

Vegetarian chili

Black beans

Quinoa ("keen-wah")

Roma tomatoes

Optional shredded milk cheese (for my veggie/omni husband)

Baked for 30 minutes at 350.

I just whipped these up this morning and will be taking them to Nick for lunch. They are super quick and taste amazing. The Daiya vegan cheese adds great flavor and melty texture on the inside and outside. The quinoa adds easy nutrients and protein, as does the extra black beans. I would have preferred to add something green, maybe spinach, on the inside but I didn't have any. Nonetheless, they were super wonderful.

These ingredients would also make a good enchilada filling, although for enchiladas I like to use soy chorizo on the inside. Hmmm perhaps I will have another post this week...

What I'm Eating: Garlic and Greens Soup

This soup is better than a salad. My friend, Kim, introduced me to it and referred me to the YouTube instructional video on how to make it. However, it is so basic that even the non-cook could easily succeed in making it... it's hard to screw up. Basically, take any type of hearty greens (i'm a fan of kale here), garlic, and whatever else sounds yummy and saute it in the big pot then cover it with vegetable broth, mushroom broth, or water with a vegetable bouillon cube, add in cut up potatoes (yukons or reds are tasty) and simmer until the potatoes are soft.

Here's what went into my Garlic and Greens soup today:
Garlic
Green Onions
Kale
Green Cabbage
Portobello mushrooms
Yukon gold potato
Red potatoes
Brown Miso (at the very end)


Super nutritious, great for hydration. Yum!

What I'm Eating: Wok-made cabbage and gyoza

I've been vegan now for over 5 months. I initially was going to only go vegan for a week, but it was easier than I anticipated so I kept it up. At first I just wanted to keep my body clean. Now I am continuing it for both health, animal rights, and environmental reasons.

Having a completely new set of ingredients with which to cook has resulted in some pretty interesting (and often tasty!) dishes that I would like to share. This theme will be ongoing.

Today (and last night) I used my wok to whip up shredded green and red cabbage sauteed in rice vinegar with portobello mushroom slices, a dash of red pepper flakes, and sesame seeds. Searing the cabbages makes them a lot less bitter and more palatable. It's a great way to eat some different colors and fun to eat with chopsticks. For more sustenance I used the wok to make frozen vegetable gyoza from Trader Joe's. Tasty!