Life has gotten busy, hence I haven't posted anything in almost three weeks; I've still been following the plan, it's just that the time for documentation has gotten scarce. My summer class started, plus we had some car-related adventures leaving us stranded in Massachusetts for a few days. Fun!
While I didn't document everything over the past three weeks by any stretch of the imagination, I do have a few highlights here to share -- from those few times when I actually remembered to bust out a camera!
Pinto Bean Burgers
I made these pinto bean burgers for the fourth of July, and we grilled them up at our friends' house. Sarah, the lady of the house, also made some killer potato salad -- also pictured on the plate! Sarah & Will had slices of soy cheese at their house, as well as some tomato and lettuce from the farmers' market. The burgers themselves were an improvement on the
black bean burger I'd made previously; much sturdier for grilling while being a bit lazier of a recipe.
- 2 15 oz. cans of refried pinto beans
- 1/3 c. whole wheat flour
- 2/3 c. vital wheat gluten
- 1/3 c. cornmeal
- 1/3 c. salsa
- 2 tsp cumin
- 2 tsp cayenne pepper (optional, to taste)
- 1 tsp garlic powder
- 1 tsp salt
Combine all ingredients in a bowl until well mixed; if the mixture is too liquidy, add more flour or cornmeal as needed. Divide into eight balls on a plate and refrigerate for at least an hour.
After cooling, flatten the balls into patties and grill at least five minutes per side until well-cooked. Extra burgers can be placed between wax paper, wrapped together, and frozen until needed.
Vegetable and Gardein Kebabs
Again, at Sarah and Will's house, we made our first ever kebabs. Although we all
like kebabs, none of us had ever made them ourselves. The peppers and tomatoes were from the farmers' market and the onions were from our CSA; the fake meat is
gardein.
Sarah had bought wooden skewers to make s'mores, but she had plenty of extra skewers for the kebabs! This picture is pre-grilling, though the kebabs looked a bit different after cooking. Everything was supertasty, but the most notable thing for me was how deliciously sweet the onions were. I was ambivalent about grilled onions prior to our kebab experience, but now I am a devoted fan of the grilled onion. Mmm.
Swiss Chard Quiche
The swiss chard quiche was so good in principle, and such a disaster in practice. The crust puffed up in all the wrong places, the chard was not soft enough . . . basically, this was a lesson in what not to do for quiche! I used the crust recipe from
Vegan Brunch and the tofu filling recipe from the
Ultimate Uncheese Cookbook. The idea of the quiche was a good one though, and I'm not giving up on it! I will defeat the quiche by the end of this summer, mark my words.
We have stopped getting greens from the CSA though, so I'll have to figure out another vegetable that is good to quicheify. More on the quiche saga as it unfolds!
The last two photos are not actually foods I prepared -- though they are foods I enjoyed!
This is my friend Sarah's famous blueberry pie. It is as good as it looks . . . and maybe even better. She makes it every fourth of July, with fresh blueberries from the farmers' market. Did I mention that it is super good? I'm not normally a huge fan of blueberry pie, but I absolutely make an exception for this deliciousness. In fact, even the picture is making me crave it. I don't remember her exact recipe, but I know it involves blueberries and lemon juice and no sugar. And some kind of magic. Yum.
Moroccan Sweet Potato Stew
Our friend Jimmy made this and brought it over to our house in early July. His mother cut the recipe out of a magazine for him -- and we both thought it sounded fabulous. Being the wonderful guy that he is, Jimmy whipped up a batch and brought it over to share with me and P. It was super delightful, and we ate it over plain couscous. Here's the recipe!
- 2 tsp olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, crushed with press
- 1 1/2 tsp curry powder
- 1 1/2 tsp ground cumin
- 1/4 tsp ground allspice
- 1 14.5 oz can diced tomatoes
- 1 3/4 c. vegetable broth
- 1 c chick peas
- 1 large (about 16 oz) sweet potato, peeled and cut into 3/4-inch chunks
- 2 small (about 6 oz each) zucchini, cut into 3/4-inch chunks
- 1 c whole-grain couscous
- 1/4 c loosely packed fresh mint leaves, chopped
In a nonstick 12-inch skillet, heat oil over medium heat. Add onion and cook 8 to 10 minutes or until tender and lightly browned, stirring occasionally. Stir in garlic, curry powder, cumin, and allspice; cook 30 seconds.
Add tomatoes, broth, chick peas, and sweet potato; cover and heat to boiling over medium-high heat. Reduce heat to medium; cover and cook 10 minutes. Stir in zucchini and cook, covered, 10 minutes or until vegetables are tender.
Meanwhile, prepare couscous according to package directions. Stir mint into stew. Serve stew over couscous.
