Posts Tagged ‘salsa’
Jan. 17 2010 – Vegan Tacos
Amazing flavors, amazing colors, and its easy to forget the rest of your dinner!
Ok, I have to admin, I was so looking forward to this meal, that I forgot to get any fruits, or side dishes.
So, basically, I had 2 vegan tacos and a bunch of peppers as a side dish. Oh, I did have the remains of a mostly eaten bag of jalepeno and black bean chips and some home made salsa.
Anyway, this is what went into the vegan soft shell tacos:
3 tbsp balsamic vinegar
3 tbsp olive oil
2 tsp freshly chopped parsley
1 tsp garlic minced
1/4 tsp salt
1/8 tsp ground pepper
4 medium portobello mushrooms washed well and patted dry
2 red onions
1 red pepper
1 yellow pepper
2 green peppers
1 jalapeno
2 – 8 inch whole wheat tortillas
In a large bowl, place the vinegar, olive oil, parsley, salt and pepper and whisk well to combine. Slice all the peppers, mushrooms and onions into thin slices and put in the bowl. Toss the veggies to coat well. Let them marinate for at least 15 minutes. Warm up a skillet with olive oil on low heat and put as much of the veggies in that will fit. Stir occasionally to soften up the veggies. Once they are cooked mostly soft, but not soft, remove from heat and put on your tortillas.
This recipe is fairly simple, but has some amazing flavors.
Jan 6, 2010 – Fried cabbage and toast
Today’s breakfast was inspired by stuff in my fridge. I did not want oatmeal, or cereal with soy milk, because that is what I have pretty much every day. I opened up the refrigerator and spent a moment looking at my contents. I found some red cabbage, a sweet potato, some mushrooms, and salsa. So, I grabbed these ingredients and went to work. After cutting 2 leaves of cabbage into thin slices, I tossed them into a skillet with some olive oil to start to soften them up. After a few minutes I added some sweet potato to the cabbage. When I had about 3 minutes left, I added the mushrooms. It took about 20 minutes for everything to finally cook down enough to be ready to eat.
Here are the ingredients:
2 leaves of cabbage
1 cup of thinly chopped sweet potato
1 1/2 cups mushrooms
1/4 cup salsa
2 slices of whole wheat bread for toast.
Overall, it was not bad. I could of cooked the cabbage down a bit more, and the sweet potatoes could of been cooked down a bit more as well. The salsa gave it enough of a kick and added some much needed flavor.
I drank a glass of soy milk and had a banana with breakfast, and I have to admit, this meal is very satisfying. Now off to 24 hour fitness with my kids and my dad (kids are off school because of today’s snow).
Its not that pretty to look at, so next time I may add a yellow pepper, or something else with color!
