Gorditas for lunch!

I've wanted to make these ever since I saw them on another blog.  The original recipe is from the Nitty Gritty Vegan.  I followed the recipe exactly for the gorditas.  For the filling, I sort of adjusted it to whatever I had in the fridge!

I didn't deep fry them....just fried 'em in a little spray oil in a saute pan.  I still have 4 gordita balls on hand to make again in a day or 2.  Hope they don't dry out.

Tanya's Gordita Filling:

1/2 yellow onion, chopped
3/4 cup chopped golden zucchini
3/4 cup diced canned tomatoes (or fresh)
cilantro, garlic, salt, pepper, red pepper flakes
1 Tbsp olive oil

Heat the oil in a pan.  Add onions and cook for several minutes until soft.  Add zucchini and cook another 5 minutes.  Add the tomatoes and the spices.  Let cook for another 5 minutes or so.  Ready to fill the gorditas!  I ended up eating most of it with a fork though.  Some of mine were too thin to cut well.  Next time I'll shape them better!

These were so delicious!  Thank you, Nitty Gritty Vegan!  And I was able to use up a bit more of my golden zucchini, although I still have plenty left.

Back to work tomorrow.....hope I can get a little blogging in this week.

Eat smart,
T.

Tempeh and potatoes

Sorry for such a late dinner post.  Just got back from having a Sam Adams Seasonal...mmmm....

So we had tempeh for dinner, with a side of vegetables, including potatoes, local corn, local lima beans, and onions.

I based this tempeh recipe on the one I found on the Swellvegan blog. If you scroll down, you'll find Balsamic Tempeh.  I couldn't find fresh kale or anything at my store, so I had to use canned greens.  I used spinach and mustard greens.  I'm sure it would have been so much better with fresh kale.  I love the stuff.  So sad that the store didn't have any.  I didn't serve it with rice.  Instead, I made a side dish of potatoes to go with it. Perhaps next time I'll make it exactly as the recipe says!

Tanya's Potato Corn dish:

1 small yellow onion, chopped
2-3 cooked small red potatoes, cubed
~1/2 cup cooked lima beans
2 ears of corn (1 white, 1 yellow)
4-5 stalks of asparagus,cut into 1 inch pieces
1 tbsp olive oil
cajun seasoning, salt, pepper, garlic


Cut the kernels off the corn cobs.  Put oil in pan.  Add corn kernels.  Cook until browned, stirring every minute or so.  Set aside.  Use same pan, add more oil if needed.  Add onions.  Cook until translucent.  Add potatoes and let brown a bit.  Add asparagus.  You may need to add a couple of tablespoons of water and cover to let the asparagus cook for a bit.  Add lima beans and corn.  Add seasonings to taste.  Cook a few minutes longer.

Enjoy!  I just kind of mixed all sorts of things......on the spot experiment.  I had to use the last 2 ears of corn from last week's farmer's market.  Also had to use the cooked lima beans I had from a day or 2 ago.  Again, I boiled a bunch of potatoes this morning, just to have on hand.  Still have some left.  Maybe I'll make my Potato Salad Oregano again!

Well, I think it's time to try one of those fancy chocolate truffles my friend  gave me for my birthday!

Until tomorrow....
Eat smart,
T.

Nothin' New

Sorry folks, nothing new here today.  Had work all day, came home and made my Lima Bean Chili.  And since I already posted about that, there was no point in talking about it again.  Although I did add some celery, okra, and yellow squash this time.  Oh, and I served it over whole wheat noodles instead of brown rice.

Thinking of something to do with the little white turnips we got at last week's market.  Maybe turnip slaw?? And maybe some sort of succotash with the leftover lima beans and fresh corn?  I wonder if I can just mix them together cold, rather than cooking it on the stove, since the lima beans are already cooked (I did that tonight). Hmmmmm.....any thoughts?

Well if you think of something, let me know!

I'm tired, so I'm going to tune out now.....thanks for reading.

Eat smart,
T.

Lima Bean Chili.....sort of....

And so we begin this portion of today's meals, by saying that I have absolutely no idea what to call this dish.  Somehow, stew didn't really entice me.  Chili?  Maybe, although it's not really spicy.  If you can come up with a name, please post!

First, I have to tell you that I had the best snack of raw corn on the cob this afternoon.  Yes, it got caught in my teeth...doesn't it always?  It was fresh from the farmer's market today.

And on to tonight's feast.  Well ok, it's not really a feast.  This is my "Lima Bean and Tomato Chili".

Recipe:


1-2 cups fresh lima beans (if you use pre-cooked ones, skip the boiling section)
1 or 2 green bell peppers, cut into smallish pieces
1 small or medium yellow onion, chopped coarsely
1 16-28 oz can of crushed tomatoes (or diced, but crushed is better)
1 TB extra virgin olive oil
fresh basil (I use purple basil and genovese, but you can use whatever you have)
freshly ground sea salt and black pepper
~1/2 cup water

Put lima beans in a pot.  Cover with water and bring to boil.  Boil for about 20 minutes or so.  Do NOT eat the raw lima beans.  I believe they are poisonous somehow. (I read that)

When lima beans are done, drain and set aside.  Put olive oil in a pan and heat.  Add onions and saute until just starting to burn (I love that smell).  Add the green peppers.  Saute for several minutes, but don't let them get soft!  The peppers must still be somewhat crunchy...it gives it a much better flavor.  Add salt and pepper to taste, as well as the fresh basil, torn apart.  You can add some crushed red pepper flakes and garlic if you want it a bit spicier.

Stir every couple of minutes. Add the lima beans. After about 10 minutes (although it depends on your stove...use your own judgement), add the crushed tomatoes.  I usually use about 1/2 to 3/4 of a 28 oz can.  Mix it up.  Let the tomatoes heat up.  If you want it a bit thicker, you can add some tomato paste.  If it's too thick, you can add a little water.  I usually do both! :)  Done!  Serve over brown rice, or whole wheat pasta, or whatever you feel like making.

Happy eating!

And so tonight's meal comes to a close, as does this post.  Remember, if you come up with a name for my meal, I'll be ever so thankful!

No idea what's on the agenda for tomorrow.  Well ok, I have LOTS of tomatoes, so I may end up doing the ol' roasting.  Bye for now!

Eat smart,
T.