Burritos, Tacos and Spring Rolls, among other things...

First, Saturday's market share: cucumbers, spaghetti squash, shiitakes, watermelon, peaches, tomatoes, herbs, sprouts, mustard greens, peppers, eggplant, okra, and local black bean salsa!

After our trip to Texas, I was inspired to make burritos and tacos :)

Tanya's Veggie Burritos:
(makes ~4-5 burritos)


4-5 tortillas (I used sprouted grain)
1/2 yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, chopped
1 large carrot, chopped
1 cup cooked brown rice
1 avocado
~1 cup coleslaw/shredded cabbage/broccoli slaw
diced dried jalapenos (or fresh)
taco seasoning
lime juice & salt to taste


Saute onion & celery in about 1/4 cup water until soft.  Add peppers, carrots, and jalapenos.  Cook about 5 minutes more. Add the cabbage/coleslaw mix and cook about 2 more minutes, stirring occasionally.  Add the cooked rice and taco seasoning.  I also added tomato powder (optional).  Mix well.  Add salt & lime juice to taste.


Scrape out the avocado and mash up.  Spread on the tortilla, top with veggie mix, and fold!

Tanya's Pea Tacos:
(makes ~5-6 tacos)


5-6 corn tortillas
1 cup cooked pink-eyed peas (or black-eyed)
1 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 yellow onion, chopped
3 stalks celery, chopped
1/2 cup shredded cabbage
1 tbsp minced garlic
Creole Seasoning
Taco Seasoning
diced dried jalapenos
crushed red pepper flakes


Wrap the tortillas in tin foil and put in a 250 degree oven for about 10 minutes to heat up.  Saute the onion, garlic, & celery in 1/4 cup water until soft.  Add the peppers & cabbage.  Cook another 5 minutes, then add the peas and seasonings, including the jalapenos & red pepper flakes.  Stir well. Add more water if sticking to pan.  Cook about 5 minutes.  Try to mash up the peas a bit in the pan so the mixture sticks together a bit more.


Remove tortillas and fill. Top with guacamole (recipe follows).

Tanya's Guac:

1 Hass avocado
1/2 tomato, chopped
1 tsp dried diced jalapenos (or use fresh)
juice of 1/2 key lime (or use from a whole lime, if you like it)
1 tsp dried cilantro (or use fresh)
salt to taste


Mix all together.

Other stuff I made:

Mama Pea's Gazpacho:

Averie's Crackers:

Pink-Eyed Pea salad:

Golden Zucchini Bread:

Marinated veggie spring rolls (turned out to be a bit too soggy):

I also made the Peanut Passion Sauce from Eat, Drink & Be Vegan.  I used almond butter instead of peanut butter.  I left out the lime zest, and I only used a tiny drop of sesame oil.  It was quite good...I used it as a dipping sauce for spring rolls.

My one year bloggiversary is almost here!  Look for a book giveaway as a celebration!!

By the way, I'm thinking of changing my blog name. Any ideas?  My husband likes "Cooking With T" so I may keep that as a subtitle.  I also would like my blog title to match the url.

Oh, and if you're interested, there was an article on trying to be vegan in New Orleans here.

Eat smart,
T.

Food for a Stormy Day

Yes, I made the stuffed pattypan squash again.  But, I decided to try some fried okra on the side.  Was pretty good, needed perhaps a bit more salt in the breading.

Tanya's Fried Okra:


7-8 large okra, sliced about 1/2 inch thick
3/4 cup or so of yellow cornmeal
1/4 cup whole wheat breadcrumbs
creole seasoning, salt, pepper, garlic
1 Tbsp olive oil

Sprinkle a lot of salt over the okra, then cover with cold water and let sit for an hour.  (I read about this somewhere on the internet...not exactly sure what it does).  Then drain the okra.  Mix the dry ingredients in a bowl.  Heat 1 Tbsp olive oil in a pan.  Add okra to the dry ingredients, mix well.  Put okra in pan and fry about 8 minutes, before starting to flip them over.  Mix it up every couple of minutes.  You want to get it nice and brown on all sides.


Now don't forget, my amounts aren't totally exact.....hahaha......because I never write them down.  So I'm just thinking back to when I made it....."hmmmm, how much did I use??".  


And for my pre-dinner snack: Guacamole!

Tanya's Guacamole:


1 large Florida avocado, peeled and pitted
juice of 1 key lime
1/2 large tomato, chopped
1/2 cup chopped onion
1 tsp ground cumin
cilantro, salt, pepper


Mash up the avocado.  You can leave some of it chunky if you want.  Add the lime juice and mix.  Then add the tomato, onion, and spices. Done!


(The Florida avocados tend to have fewer calories than the California ones)


And so that's the end of my post.  Tomorrow's a busy work day, not sure I'll get to any recipes.  Probably will have leftover veg. bake from yesterday.  And I didn't have to make lunch today because food magically appeared at work today, yay!  AND there was a veg. option, double yay!  Usually we can't eat it, because it all has meat in it.

So take care and come back soon!
Eat smart,
T.