This is my wonderful food blog.


I have been slowing transitioning to a vegan diet, so most recipes I will be posting will be geared in that direction.
I love to bake and cook and this is where I like to keep all the fantastic recipes I find on tumblr.

I try to never post anything with out a recipe. It makes me mad when I see something yummy looking and can't figure out how to cook it!

 

Did someone say Summer Tacos?

tastyplan:

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By the time Friday comes around, all I want to do is plop on the couch, and remain motionless for hours, doing absolutely nothing, especially things that involve thinking. I guess this is what real life feels like. This is what the “real” world feels like. And these long lasting heat waves are just helping to my cyclic search for idleness.

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I’ve put teaching on hold. It was fun while it lasted, and while I learned a lot, I did not get the hands on experience everybody craves for after college. After serious job-hunting that lasted months, I found a job, a real job. I have been working as an architect in an interior design firm that focuses on hospitality (i.e. restaurants, clubs, and anything in between) for almost two months! And while the hours fly by between bar heights, egress strategies, and detail drawings, I daydream of the beach, the tropics, and supple waterfronts. I daydream of elsewhere. Don’t get me wrong, I love New York, its intricacies, and complexities, and its capacity to hold us all. But the concrete bounces heat like oven walls. The winds that tunnel through New York’s canyons in winter seem to disappear in summer, letting everything to wilt and dry. Everything is at the mercy of the sun’s passive glare.

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Here is a recipe worthy of summer. It involves simple cooking techniques, and big flavors. I know anything vegetarian tends to have a bad reputation, but I promise you will not miss the meat. This recipe is light, and healthy, filled with tasty ingredients that pop in our mouth with every bite. Summer ripe zucchini, sweet corn, hearty black beans, and avocado slices marry beautifully. Wrapped in a fresh corn tortilla with a couple dollops of goat cheese and bit of spicy sauce will take this whole concoction to another level. So relax, enjoy the weekend, and eat a taco to the sounds of reggae.

Summer Tacos

Serves 2 (but can multiply to make many, many more)

  • 4 fresh corn tortillas (white or yellow)
  • 2 tbsp olive oil
  • 2 garlic cloves
  • ½ zucchini chopped into ½ inch cubes
  • ½ cup cooked black beans
  • ½ cup corn (fresh or frozen)
  • ½ avocado, sliced
  • Pinch of salt
  • ½ tsp. cumin powder
  • ¼ tsp. chili powder
  • Handful of cilantro
  • 1 oz goat cheese (optional)

In a saucepan, heat olive oil over medium-high heat. Add garlic and cook for a couple of minutes. Reduce heat to low and add zucchini, corn, salt, cumin and chili powder. Cook for 5 minutes, stirring occasionally. Add black beans. Cook until warmed through, should take more than five minutes. Remove from heat, add cilantro and goat cheese if using.  Taste for seasoning.

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Place a large sauté pan over a high heat burner.  Toast each tortilla for a minute on each side. To assemble, scoop a couple of tablespoons into the middle of each tortilla, add a couple of thin slices of avocado, and a squirt of sriracha (or hot sauce of choice) fold tortilla over and eat immediately.

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Enjoy!

30daysofgoodfood:

“NO MORE PACKETS” TACO MIX: 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper 1/2 tablespoon of whole wheat flour USE 3 TABLESPOONS OF THE MIX TO EVERY POUND OF VEGGIES, TOFU, OR MEAT +  2/3 CUP OF WATER (start with less depending on the amount of veggies  you have…i added water as i sprinkled the seasoning)…i’m assuming  everyone knows how to make tacos, but let me know if you don’t + i can  help you out.  i used tofu instead of turkey..and honestly  couldn’t even tell the difference. the seasoning is honestly right-on +  WAY less sodium-filled than the commercial stuff. this is the PERFECT  dish for a significant other that’s tofu-weary. this household  completely approves. :) we also used protein-packed quinoa instead of rice AND i made my own tortilla bowl…yay! TORTILLA BOWL: 1 tortilla of your choice (whole wheat, gluten free, vegan, spinach, etc.) 1 small oven-save bowl (glass preferably) a little butter, olive oil, or veggie spray some string 1. WRAP YOUR TORTILLA AROUND YOUR OVEN-SAFE BOWL. (if your bowl isn’t  glass, you might want to rub a little anti-stick butter/oil/spray on the  bowl before your wrap it. this might be trial + error at first…all  good) 2. SECURE IT WITH STRING 3. PUT IT IN THE OVEN AT 400 DEGREES FOR 5-7 MINUTES UNTIL ITS CRISP LIKE YOU LIKE IT.  4. FILL WITH GREENS, SEASONED TOFU + VEGGIES (I WENT WITH ONIONS AND  PEPPERS), SALSA, AVOCADO + CHEESE…OR “CHEEZ” ;)  5. IF YOU’RE INTO BEANS + CORN + ANYTHING ELSE…FEEL FREE TO ADD THAT NOW.  and enjoy!!!!!!  :D

30daysofgoodfood:

“NO MORE PACKETS” TACO MIX:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1/2 tablespoon of whole wheat flour

USE 3 TABLESPOONS OF THE MIX TO EVERY POUND OF VEGGIES, TOFU, OR MEAT + 2/3 CUP OF WATER (start with less depending on the amount of veggies you have…i added water as i sprinkled the seasoning)…i’m assuming everyone knows how to make tacos, but let me know if you don’t + i can help you out.

i used tofu instead of turkey..and honestly couldn’t even tell the difference. the seasoning is honestly right-on + WAY less sodium-filled than the commercial stuff. this is the PERFECT dish for a significant other that’s tofu-weary. this household completely approves. :)

we also used protein-packed quinoa instead of rice AND i made my own tortilla bowl…yay!

TORTILLA BOWL:

1 tortilla of your choice (whole wheat, gluten free, vegan, spinach, etc.)
1 small oven-save bowl (glass preferably)
a little butter, olive oil, or veggie spray
some string

1. WRAP YOUR TORTILLA AROUND YOUR OVEN-SAFE BOWL. (if your bowl isn’t glass, you might want to rub a little anti-stick butter/oil/spray on the bowl before your wrap it. this might be trial + error at first…all good)
2. SECURE IT WITH STRING
3. PUT IT IN THE OVEN AT 400 DEGREES FOR 5-7 MINUTES UNTIL ITS CRISP LIKE YOU LIKE IT.
4. FILL WITH GREENS, SEASONED TOFU + VEGGIES (I WENT WITH ONIONS AND PEPPERS), SALSA, AVOCADO + CHEESE…OR “CHEEZ” ;)
5. IF YOU’RE INTO BEANS + CORN + ANYTHING ELSE…FEEL FREE TO ADD THAT NOW.


and enjoy!!!!!! :D

nothungryforwords:

Taste bud-Tantalizing Tacos.  Alright so I have to admit, I kind of “borrowed” this recipe from someone else. I did modify it a little bit to make it more my own, and I fully recommend you do this while cooking for yourself. Alright before I drag on, here is a list of ingredients you will need: 1 cup of frozen corn 1 15.5 oz can of pinto beans 1 7.5 oz can of chipotle peppers in adobo sauce (if you are afraid of heat you can skip this ingredient). 1 cup of your favorite salsa, red or green. I prefer La Mexicana red salsa. 6-8 taco shells 2 stalks of chives 2 cloves of garlic  1 tsp red pepper 1 tsp chili powder 2 cups of graded cheese 1 lime Now to get cooking: Take out a deep pan good for simmering in. Chop the garlic and chives and add to the pan with a small amount of oil on low heat. Remove one chipotle pepper (more of you really like heat) from the can. Slice it open and remove the seeds. Dice the pepper into small pieces and add it to the pan. Saute all until the garlic is a light gold color. Add the beans, corn, salsa, spices and the juice of the lime, then turn the stove to medium heat. Let this all simmer for about 15 minutes. Toast your taco shells, dump in you beany goodness, and throw some cheese on that sucker. The best part is using the left overs for nachos the next day.  This serves about 3-4 people and is also vegetarian friendly!

nothungryforwords:

Taste bud-Tantalizing Tacos.
Alright so I have to admit, I kind of “borrowed” this recipe from someone else. I did modify it a little bit to make it more my own, and I fully recommend you do this while cooking for yourself. Alright before I drag on, here is a list of ingredients you will need:
1 cup of frozen corn
1 15.5 oz can of pinto beans
1 7.5 oz can of chipotle peppers in adobo sauce (if you are afraid of heat you can skip this ingredient).
1 cup of your favorite salsa, red or green. I prefer La Mexicana red salsa.
6-8 taco shells
2 stalks of chives
2 cloves of garlic
1 tsp red pepper
1 tsp chili powder
2 cups of graded cheese
1 lime
Now to get cooking:
Take out a deep pan good for simmering in. Chop the garlic and chives and add to the pan with a small amount of oil on low heat. Remove one chipotle pepper (more of you really like heat) from the can. Slice it open and remove the seeds. Dice the pepper into small pieces and add it to the pan. Saute all until the garlic is a light gold color. Add the beans, corn, salsa, spices and the juice of the lime, then turn the stove to medium heat. Let this all simmer for about 15 minutes. Toast your taco shells, dump in you beany goodness, and throw some cheese on that sucker. The best part is using the left overs for nachos the next day.
This serves about 3-4 people and is also vegetarian friendly!