Monday, March 14, 2011

two quick recipes

My latest intention is to be off the computer by 8:30 p.m. each night to allow for some very healthful non-screen time before turning in, but as I was just standing here in my clean, cozy kitchen and settling in, lights off, with a cup of tea, I could not resist telling you two food things on my mind!

the first, is something i try and prepare at least once each week, and usually lasts two days. oatmeal in the crockpot. yes, simply (with a SMALL size crockpot) place 1 cup steel cut oats (or rolled, whatever you have on hand), 4 cups water, 1 tbsp butter (mine is Earth Balance since I don't put animals in my tummy), and a pinch or two of sea salt. Put the cover on, and turn on low for 8-10 hours. Mine will be on from 9 p.m. to 7 a.m. In the morning, lift the lid, savor the delicious nutty oatty smell, and mix in all your favorite toppings. Mine are usually real maple syrup, almonds or walnuts, flaxseeds, cranberries or raisins, cinnamon, nutmeg, and sometimes even peanut butter and/or chocolate chips. Go easy on the last two if you use them, they go a long way!

A healthy, quick breakfast for a non-morning person like me who gets up, packs the oatmeal in a glass pyrex dish, and eats it around 10 a.m. .....

The second is what I like to call vegan tuna, because it seriously. tastes. like. a tuna sandwich (minus all the gloppy mayo, ewww). actually, it's in a wrap and comes from the cookbook (do you really need me to tell you?) 1,000 Vegan Recipes. She calls it tofu-tahini wraps, but I'm telling you, folks -- looks and tastes (to a vegan anyhow) like tuna salad....YUMMMM-O!

I would just double the recipe, making it in two batches. Makes 8 wraps, lunches for two for the week. I paired it with a lentil soup from the same cookbook and it was delicious!

here's the recipe:

8 oz. extra firm tofu, drained and patted DRY
1/2 cup tahini
3 minced green onions (i call them scallions with an elongated nasally a ... yeah, i'm from new england!)
2 minced celery ribs
1/2 cup minced fresh parsley
2 tbsp capers
2 tablespoons lemon juice
1 tbsp dijon mustard
1/2 tsp salt
1/4 tsp ground cayenne
Four 10-in. tortillas (I use stone ground whole wheat tortillas) or lavash
1 medium carrot, shredded
4 lettuce leaves (i used organic romaine)

In a food processor, combine the tofu, tahini, scallions, celery, parsley, capers, lemon juice, mustard, salt, and cayenne and process 'till well combined (it will be thick and pasty!).

Then place approx 1/2 cup of the mixture on one tortilla and spread it around, topping it with the carrot and lettuce leaf. (for a couple of these, i also chopped in some dill pickle...cause dill pickle and tuna are YUMMM!!)

Repeat for all the wraps, rolling each one up and slicing diagonally in half.

Dip in Vegenaise if you're like me and can't get enough of the stuff!

Love and light,


p.s. tomorrow is buy one get one free pizza day at whole foods! i'm going to order a daiya and veg one and freeze the other! can't wait.

p.p.s. This blog looks really really cool. follow her. ;-)

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