Secrets for a Fast and Easy Tex-Mex Dinner

Tonight's dinner was fabulous. It might have tasted as if I cooked for hours, but I used several shortcuts to get it on the table pronto.

The #1 criterion I use to decide whether to make a Tex-Mex-like meal is whether I have ripe avocados. Those babies have a short window of yummy edibility! Tonight I had 2 perfect avocados and only an hour to cook, so I got busy.

I made several different things, each with its own shortcut.

FAJITAS:
I had bell peppers and onions, as usual, which are the base for a perfect veggie fajita. I also had sliced portabellos and a big eggplant, so I figured why not. I decided to marinate and oven-roast the mushrooms and eggplant, since they soak up liquid flavors, and quick-saute the onoins and peppers.

My shortcut here? I put the sliced mushrooms and eggplant in a pre-made marinade (I used Goya's Mojo, but any will do) while I sliced up the onions and peppers and got other stuff ready. Later on, I threw the mushrooms and eggplant in the oven and sauteed the onions and peppers in a bit of the same marinade plus a couple of teaspoons of powdered fajita seasoning.

VEGGIE TACO FILLING:
This is super-easy. I always start with a chopped up onion (optional; I just love onions), which I cook up in a bit of canola oil or veggie broth. Then I add soy-based ground "beef" and the secret ingredient -- tomato salsa -- as well as a sprinkle of taco seasoning. The salsa gives it that perfect kick and tomato flavor, and the seasoning keeps it real.



BEANS:
So quick it's almost embarrassing to admit. I just pour canned seasoned black beans into a pot and turn on the stove. I used Trader Joes Cuban Black Beans. I also often use 365 Spicy Black Beans.





GUAC:
The great thing about guacamole is that you can make it without cutting any corners, and it's still quick and easy. My recipe is 2 mashed avocados, juice of 1 fresh lime, and a sprinkle of sea salt. What could be easier, or tastier?





I rounded out the meal with a few add-ins: shredded lettuce (with some finely chopped broccoli hidden in there too for some added nutrition), chopped tomatoes, Daiya pepper jack cheese, Tofutti sour cream, tortillas (whole wheat and brown rice), and chips (baked organic white is a healthful option).

The kids didn't adore everything, but they liked enough of the choices to have a really healthy (and fun!) meal. And we have plenty leftover for tomorrow.

I can't get enough of this sandwich!

Trader Joes has done it again -- I've been obsessed with this sandwich lately, and every one of the ingredients comes from TJs. (Click on the photo to enlarge the ingredients.) You can get most of them from other stores too, of course (except maybe this particular type of hummus) but I like Trader Joes for their great quality, vast selection (organic produce, organic groceries, and vegan choices abound), good customer service (usually -- this past week I encountered a poor-mannered cashier), and unbeatable prices. The edamame hummus is a great way to get in unprocessed soy protein, and it gives this spread a naturally sweet flavor. It has become my favorite hummus.

This is a perfect lunch for a busy day. It's easy to make, filling, high in protein and fiber, moderate in the good fats (thanks to the avocado and hummus), and bursting with protective micronutrients. It's also quite versatile-- note the list of substitutions below.

You will need:

• 1 brown rice wrap (SUBS: 2 slices whole grain bread, whole grain pita or wrap)
• 4 tbsp edamame hummus (SUBS: any hummus will do)
• 1/2 small or 1/3 large avocado, sliced
• 2 large slices of tomato
• 2 large romaine lettuce leaves (SUBS: baby spinach and arugula work well here, or any raw green)

Place sandwich ingredients inside wrap or between bread. Enjoy!

Enough excuses! I'm officially back!

Emily is healthy, school starts tomorrow, my nights are no longer interrupted by multiple nursing sessions, and I'm a new person, new mom, new wife, new worker, and new blogger! I am also super-inspired by the recent Vida Vegan Conference -- a recent gathering of vegan bloggers in Portland, my favorite city (wish I coulda joined y'all! Shout out to Jen G. and all my pals who got to go!). I heard it was a tremendous success.

I've been blogging "in my head" for months now so I have some great ideas I'd like to share. With a family of 4 to feed (and the challenges with feeding one child with no teeth and another with multiple food allergies), I've had to be pretty creative.

A special thank-you to my loyal readers (many who continue to comment on old posts), family, and friends (you especially, JH) who have supported me through a pretty hellish year. Love ya, babes.

Gluten Free, Soy Free, Vegan Convenience Foods

Ok, I love to cook (and I've been doing my fair share lately) but some days, just the thought of lifting a pan to the stove is a bit more than I can take.

Back before my elimination diet, the solution was Takeout. (Prior to THAT it was actually dining, out, but of course that was before kids came along.) Fortunately I live in a town where vegan takeout abounds. Thai, Indian, Italian, Japanese, Chinese, Ethiopian, Mexican, all within walking distance, all cater to my vegan tooth. But in most cases, the starring roles were soy (Sesame Tofu, Masaman Tofu Curry, faux meat made of soy, etc.), wheat (pasta, burritos), and nuts/seeds (sushi with sesame seeds, curries with cashews, etc.).

Indian works pretty well but since I'm cooking my way through The Art of Indian Vegetarian Cooking (including an eggplant-spinach curry I whipped together for lunch today), I'm avoiding Indian restaurants for the time being.

Anyway. Convenience food. I have found some a-may-zing things for us food-sensitive vegans. I plan on indulging in these goodies well after I resume my joyful soyful diet. Here they are.

1. Whole Foods 365 Rice Crust Roasted Vegetable Pizza. I didn't expect much from a frozen pizza but WOW is this stuff good. How do they get so many veggies on there? And the rice crust... you'd NEVER know. I slather it with Mozz Daiya Cheese with 5 minutes to go in the toaster oven and I'm in pizza heaven.







2. Trader Joes Vegetable Panang Curry with Jasmine Rice. Again, I didn't expect much. I expected a weak curry, needing serious doctoring. Boy was I wrong! This entree is incredible! Rich, flavorful, and satisfying, with just the right amount of spice. Soy free, gluten free, and vegan! Unbelievable! Better than I've had at some restaurants, truly. For Dan, I add 1/2 lb cubed tofu, and there's plenty of sauce to go around. If the rice were whole-grain brown, this thing would be perfecto.



3. Imagine Foods Organic Black Bean Bisque. Ok granted, dozens of packaged soups are vegan, gluten free, soy-free, and tasty. (Yes, Amy, I'm talking about you!) But this one rocks my world. It is SO delicious; I don't just use it as a soup. I use it as a sauce for steamed veggies, as a mix-in with my quinoa, and as a base for other soups. It's that good.







4. Amy's Tamale with Roasted Vegetables. This is a great meal! It's got a nice sized tamale alongslide flavorful black beans. It's the only Amy's frozen entree that is gluten free, soy free, nut free, and vegan. I wish there were more!






5. Bahama Rice Burger. Mmmmm a spicy, hearty veggie burger free of soy and gluten! It comes in Original, Mediterranean, Pineapple-Mango, and Jerkin Spicy (mmm!) They also have "meatballs" (which I've tried -- they're pretty good) and "sausage" (which is next on my list!) They are a little dry and a little heavy. And I don't think any human stomach could tolerate one served on a gluten-free roll, so enjoy sans "bread" (I like it with the black bean bisque on top!)

Quinoa Salad with Pomegranate and Lime

Well I'm still on my elimination diet, and I've been cooking up a storm! I have some blogging catchup to do; unfortunately Emily has been in and out of hospitals and doctors' offices so updating this blog has become lower on my list of priorities.

During her "well" times, I find creating new recipes to be relaxing, rewarding, and fun. Since I am currently avoiding wheat/gluten, soy, nuts, and most seeds, it's been challenging to find scrumptious, nutrient-dense meals that will satisfy, produce optimal breastmilk, and taste delicious.

Tonight I mixed it up a little: I made dry-saute potatoes from The Art of Indian Vegetarian Cooking (an 800-page book that is most definitely in my top 10 cookbook collection), spicy collard greens, and this tangy, yummy quinoa salad.

I make quinoa every week. Usually I throw in sun-dried tomatoes, onions, lemon juice, and salt and pepper... sometimes other raw veggies that are aging in the crisper. This time I incorporated pomegranate seeds that I found at Trader Joes on Saturday, and I created a dressing I thought might complement them well. Here's the recipe. (Note it's salt free -- this is one of the few grain-based recipes that, in my opinion, doesn't need salt!)

1 cup quinoa, rinsed well
2 cups water
about 1/2 - 3/4 cup pomegranate seeds
1/2 cup raw sunflower seeds
2 small or 1 large stalk celery, diced
juice of 1 lime
1 tbsp agave nectar
1 tsp apple cider vinegar
2 tsp olive oil

Cook the quinoa in the water according to package directions. Fluff and allow to cool.

Add pom seeds, sunflower seeds, and celery; toss.

In a small bowl, combine lime juice, agave, vinegar, and olive oil.

Drizzle over quinoa and toss well.

Serve!

Soy-free, wheat-free, nut-free vegan breakfasts

Now that I'm following a diet free of so many wonderful yummy and nutritious things, people often ask "what's left?"

I would like to share some of my favorite products and recipes. Starting with breakfast.

Most days I start out with a bowl of oatmeal. Some people say that oatmeal is not gluten-free (and I'm not avoiding all gluten, but it is an issue so I'll mention it here), but the reason that it traditionally has not been free of gluten is due to contamination with wheat. In fact, oats made in dedicated GF facilities can be sold as "GF Oats." More on this here.

But, if oatmeal doesn't agree with you, you can always start the day with creamy millet and/or amaranth (make with a 1:4 ratio of grain to water for a creamier consistency).

On top of the oatmeal go my obligatory fruits: sliced strawberries, blueberries, and blackberries. Ground flax seeds go on next (note: I'm not eating sesame seeds, since my son is allergic and allergies run in families. But I am enjoying flax). I top it off with coconut beverage (Silk and So Delicious are 2 easily available brands), rice milk, or hemp milk.

On days I prefer a cold cereal, there are a ton of options. From crispy brown rice to GF flake cereal, I've tried several. When I want something a little sweet, I reach for Nature's Path Sunrise cereal (pictured above). I love this cereal! I also have been enjoying several wheat-free, nut-free granolas, my favorite being New England Naturals Omega Hemp & Flax. I like making a breakfast parfait with plain coconut yogurt (very sweet for a plain yogurt), berries, and granola.

Breakfast is pretty easy, once you have your allergy-free options in your fridge and pantry. And these days there's no shortage of choice.

Sick children change everything!

Where have I been, you ask? Why, taking care of Emily! The poor little thing has had quite a year so far. She is doing much better (see her sweet smiling face) but for a while there she had us pretty scared. After 5 hospital admissions and a slew of tests (including a brain MRI!), doctors still have no idea what was plaguing her.

It all began after a 10-day round of antibiotics given for a mild staph infection in late December (doctors in Florida, where we were visiting, were a bit aggressive and gave her broad-spectrum IV antibiotics). I believe that her problems were a direct result of the antibiotics, but there's really no way to prove that one way or the other.

One of her symptoms was severe vomiting, so the pediatric gastroenterologist advised me to stop nursing and give Emily an elemental formula (one based not on soy or dairy protein but built up from amino acids, oil, sugar, and vitamins/minerals). That recommendation felt like a slap in the face, given my commitment to breastfeeding and knowing that with all that she was going through, at least she was getting the benefits of my milk. I did understand that doing the switch would assist in diagnosing her with a food allergy, and, as science-minded as I am, I do have to admit that I was very happy when she refused the formula (even when she was starving due to having had fasted for a test). To make a VERY long story short, she is still being breastfed (exclusively) and never had any formula. And she has vomited only once in the last 3 weeks, a marked improvement.

No one knows whether she has food allergies. I do know that she tolerated my milk just fine for 5 months without as much as a spit-up, but in case she suddenly developed one or more (due to the antibiotics), I went on a strict elimination diet. For several weeks now, I have followed a diet devoid of soy, gluten, nuts, seeds, caffeine, and alcohol.

I have been cooking quite a bit and have created some wonderful low-allergen vegan recipes.

Being a vegan never felt that much like a sacrifice, since vegan food is so delicious, but I have to say, once you omit the wheat and soy (and nuts and sesame seeds) it gets pretty challenging. I am looking forward to being able to re-introduce some of these foods!

Meanwhile, I have been enjoying bean soups, GF pastas, fruits, GF granolas, rice products, chilis, and Indian curries.

So for a while, this blog will feature vegan, soy-free, gluten-free recipes. Stay tuned!