Market produce and more tacos

Wow, I'm getting behind, aren't I?  Sometimes I just don't feel like blogging....I mean I do, but I'm not in the mood to crop the pictures, etc....you know what I mean?

Anyway, here's a list of what we got at Saturday's market: purple kale, lacinato kale, mixed greens, purple top turnips, radishes, oranges, grapefruit, strawberries (let's keep those comin'), collard greens, mustard greens,  and hydroponic tomatoes.

It wasn't a ton this time, but that's ok.  Not every week can overtop my box!  And can I say I think I have a problem?  I'm addicted.  Yup, addicted to kale and broccoli.  And there was no green curly kale or broccoli in this week's box....I almost panicked.  But I was able to buy a few bags of their purple kale and I got broccoli and green curly kale at the grocery store.  Phew.

I made tacos again this week, using what I had in the fridge, so here's the recipe:

Millet Tacos:


4 corn tortillas
1/2-3/4 cup cooked millet
3/4 cup cooked kidney beans, mashed up
1/2 cup chopped broccoli
1/2 yellow/white onion, chopped
2 tsp dried cilantro (or use fresh if you have it!)
1/2 cup shredded carrots
3/4 cup pureed/crushed tomatoes
chili powder
onion powder
chipotle powder
garlic
salt


Saute the onion in 1/4 cup water until soft.  Add the carrots and broccoli.  Saute another 5 minutes or so, adding water as needed so it doesn't stick to the pan.  Add the millet and mashed beans. Mix it up well and add 1 tsp of the cilantro, and the rest of the spices to taste.  It's done when it's heated through.  


For the sauce: Mix together 3/4 cup pureed/crushed tomatoes, 1 tsp cilantro, salt and chipotle powder to taste.  Heat the tortillas, fill them, and top with the sauce. Easy!

Blogger of the Week: Lindsay at CookingForAVeganLover blog.  She's got reviews, recipes, and giveaways galore!  Check her out.


Oh, and check out my little tomatoes growing! And my herbs:

Until next time....
Eat smart,
T.
PS-I was thinking: Mexican kidney bean burgers.....thoughts?

Quick Tacos

Market Goods and a couple of easy recipes

Wow, I'm getting more and more behind in my blogging....I know I still have to post about our Disney trip.  I promise I will this week.

At least we got back to our market this week (we missed last week, since we were out of town).  Here's the stuff: baby spinach, red mustard greens, oranges, green onions, cauliflower, brown rice, cabbage, hydroponic tomatoes, parsley, Hakurei turnips, baby carrots, mizuna, green curly kale,  and red russian kale.

I found a great recipe for chocolate chia pudding, based on a bunch of different recipes online.  I bought the chia seeds (after reading all about them on other blogs) and thought it was time to use them.  It was really good....a bit crunchy and not too sweet.  It took about 40 minutes total, between the stirring and waiting for the chia seeds to plump up. Check out Love Veggies and Yoga's blog for the recipe.

I needed a snack last night, and so I made up a really great small salad with miso dressing.  Here's what was in the salad: mizuna, green onions, celery, carrots, parsley, and curly kale.

Tanya's Miso Salad Dressing:


2 tbsp miso paste, white
1/3 cup water
3 tbsp rice vinegar
1 tsp agave nectar


Mix with whisk.  I used half on my small salad, so you can double or triple the recipe for larger salads or more servings.

Here's another Quick and Easy Taco recipe:

2 corn tortillas (or however many tacos you want)
1/2 cup refried beans
1/2 cup cooked brown rice or barley (I had a mix of sweet rice and barley)
1/2 onion, chopped
2 stalks celery, chopped
1/2 cup carrots, grated or chopped
chili powder, garlic powder, red pepper flakes, salt & pepper
salsa


Mash the beans and rice together, set aside.  Heat 1/4 cup water in saute pan and add the onions, celery, and carrots.  Cook until soft.  Add the spices to taste, then add the bean/rice mixture and mix together well. Cook until heated through.  Heat the tortillas and spoon the mixture onto them.  Top with salsa.


New this week: Recommended Blog of the Week! I will try to recommend one blog each week that I find really interesting and hopefully you will too.

Today's Blogger of the Week: Love Veggies and Yoga

Until next time....
Eat smart,
T.

Quick Tacos

Chipotle BBQ Tofu and Quick Tacos

I'm doing this in 2 blog posts today, so stay with me.

The other day I made a great recipe from the FatFreeVeganKitchen: Chipotle Barbecued Tofu.  I don't make tofu very often, but this recipe looked delicious and it sure was!  I threw some vegetables in the pan to bake with the tofu and served it with brown rice (which I sprinkled lemon pepper on).  I used only 1 package of tofu for the recipe, but still made the whole amount of sauce....mmmmmm.....and I didn't have actual chipotle chilies, so I used my chipotle powder.  This was really a great sauce for the tofu....I'll make it again for sure :)

Today I worked until 12:30 or so, and didn't have much time to make a lunch when we got home, but I was starving.  I defrosted a couple of corn tortillas and created some tacos. Take a look:

Tanya's Quick Tacos:

2 corn tortillas, warmed
1/4 cup cooked red beans (kidney)
1/2 cup cooked brown rice
1/2 tomato, chopped
~2 tb chopped fresh cilantro
1/2 tsp chipotle powder (or chili powder, if you don't have the chipotle)
1 tsp garlic powder (1/2 tsp for tomato mixture, 1/2 tsp for bean/rice mixture)
salt & pepper


Heat up the rice and beans together.  (I put them in the microwave for a minute) Mash them up well.  Add the chipotle powder and 1/2 tsp garlic powder.  Mix well and sprinkle a little salt and pepper to taste.  Mix.  Spread the mixture onto the 2 tortillas evenly down the middle.  In a small bowl, add the tomatoes and cilantro and mix.  Add the 1/2 tsp garlic and salt & pepper to taste.  Top the bean/rice mixture with the tomatoes.  Eat!


This is a great recipe when you're in a hurry and you have leftover cooked rice and beans in the fridge.


I bought some Vegan Gourmet Cheddar vegan "cheese" at the store the other day.  It's ok.  It says it melts right on the front, but I've been unsuccessful so far.  It didn't melt on my hot chili and it didn't melt when I mixed it into rice in the microwave.....does anyone have any suggestions for that?


Stay tuned for my next post: SUPERBOWL!!!

Eat smart,
T.

Quick Tacos