50 States, 50 Vegan Dishes: Idaho vegan Idaho nachos

June 29, 2013 at 10:00 am | Posted in 50 States 50 Vegan Dishes | 2 Comments
Tags: , , , , , , , , , , , , ,
Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

This recipe has been a long time coming. I made this dish MONTHS ago, maybe even before I moved to my new apartment.

Then, life got busy, I started Meatout Mondays, and then I never wrote this blog post.

Well, here it is. IDAHO NACHOS!

What are these exactly? Well, Idaho is known for its potatoes, as it grows one-third of the crop for the U.S. I am surprised that Idaho only grows one-third, as potato is the first word you think of when someone says Idaho.

So, the nachos are regular nachos, just with potatoes instead of tortilla chips. How creative, right?

And, because this is a vegan blog, I made the recipe I found on the Food Network site vegan!

Vegan Idaho Nachos

Ingredients:

  • Oil, for frying
  • 4 Idaho potatoes, sliced about 1/4-inch thick
  • 1/2 cup sliced black olives
  • 1/2 cup sliced green peppers
  • 1/4 cup sliced onions
  • 1 jalapeno pepper, diced
  • 1/2 cup shredded vegan cheese, Mexican variety 
  • Salsa, for garnish
  • vegan sour cream, for garnish

Recipe:

  1. In a pan, put a few inches of oil. Heat oil on the stove over medium for a few minutes.
  2. Place potato slices in the pan, and then fry until golden brown. Drain on a paper towel.
  3. Prepare other ingredients.
  4. Preheat oven to 400 degrees F.
  5. Place potatoes in a layer in a dish, and then top with remaining ingredients except salsa and vegan sour cream. The cheese should be on the top.
  6. Place dish in oven, and let cook for 5 to 10 minutes, keeping an eye on the dish.
  7. Once the cheese is mostly melted, turn on the broil.
  8. Again, keep an eye on the dish, and only broil for a few moments until the top is brown.
  9. Take it out and let it cool for about 2 minutes. Top with salsa and sour cream.

Three Things Thursday: York weddings, moving desks

June 27, 2013 at 12:58 pm | Posted in Three Things Thursday | Leave a comment
Tags: , , , , , , , , , , , , , , , , , , , ,

No. 1 — I am moving my desk back to my old area of the newsroom. It is a bittersweet feeling, because I loved this job and now it is changing. I thought I found my niche, but with journalism, you have to roll with the punches.

No. 2 — I really, REALLY need to change my diet. I was doing some research aka Googling “why can’t I lose any weight?” I found an article that gave possible indicators for being insulin resistant. Oh boy, I have like seven or more of these indicators, despite my blood work for my level always being fine; (and by fine, I mean my doctor never alarms me with it being too high or close to it.)

Flickr photo by cheriejoyful

Flickr photo by cheriejoyful

Anyway, I figured I need to fix my situation and if the issue doesn’t resolve itself in three weeks — three weeks of eating excellent, exercising and NO cheat meals — then I am going to the doctor and asking “WTF!?”.

No. 3 — Oh, wedding, how I loathe you. I am SO stressed out and I hope that goes away, soon. (yea, rrriiigghhhttt.) Now we are on to photographers. By September, I need: to have sent out the save-the-dates, have sent out the wedding announcements, got my dress ordered, have my bridesmaid dresses ordered, picked a photographer, picked a florist, picked a baker for the dessert, have Jamieson order his kilt and the groomsmen their kilts/tuxedos.

Bridezilla, here I come.

50 States, 50 Vegan Dishes: Texas vegan chile con queso

June 25, 2013 at 10:00 am | Posted in 50 States 50 Vegan Dishes | 2 Comments
Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

The heat might have us feeling like we are really residents of Texas rather than Pennsylvania.

I know, Texas probably has a dry heat, unlike our latest humidity bubble, but Texas is where I drew inspiration from to make chile con queso.

I chose Texas for my next culinary experiment for 50 States, 50 Vegan Dishes because I have spicy food on the brain. After Cinco de Mayo and the Mission burritos, I realized I have grown to love spicy, Mexican food. This is funny to me, as I never experimented with these flavors before I went vegan and my struggles with IBS prevented my culinary explorations.

But now, bring on the spice!

Chile con queso is popular at Tex-Mex restaurants as an appetizer or side dish, served with tortilla chips. It is usually just spicy, melted cheese, but you can add black beans to the cheese and serve a bowl of guacamole on the side.

I found this super simple recipe by The Food Network and substituted vegan ingredients. I also went with canned chilies and jalapenos because I figured that was the safest bet for me, though fresh can be subbed instead. I also took a tip from the comments and sauteed the veggies before creating the cheese masterpiece.

Wanting to take it to another level of spicy, I used Daiya Jalapeno Garlic Havarti. This blows the dish away. And even though it seems like this dip would be bad for you, one serving is 80 calories.

Get ready for some fondue fun!

Continue Reading 50 States, 50 Vegan Dishes: Texas vegan chile con queso…

Engagement photos of Batman and Wonder Woman

June 13, 2013 at 11:18 am | Posted in Uncategorized | Leave a comment
Tags: , , , , , , , , ,

I am sorry I have been behind. This post was supposed to be Three Things Thursday, but Tuesday’s post was supposed to be photos from our recent trip to Michigan. Well, I didn’t take any photos.

Also, I missed my wordless Wednesday chance, but this Thursday will be partially wordless anyhow.

Here are some of our engagement photos:

DSC_2533

DSC_2550

DSC_2635b

DSC_2714

THEPROPOSAL

 

 

 

 

Three Thing Thursday — June 6

June 6, 2013 at 11:03 am | Posted in Three Things Thursday | Leave a comment
Tags: , , , , , , , , , , , , , , ,
Photo by Jason Plotkin

Photo by Jason Plotkin

No. 1 — We had our engagement photos taken on Sunday! A good friend of ours, Jason Plotkin, took the photos. I work with Jason at the newspaper and he is a PHENOMENAL photographer. He is amazingly giving, too. He also is a geek like us, and took some awesome geeky shots. I can’t wait to show my family and friends the work he did. And I can’t wait to show off our save the dates!

No. 2 — Speaking of the newspaper, we had some changes this week. Some are not so good, and the others … well, those have yet to be seen. A lot is going to happen at our office in the last six months of this year, and it is going to be a bit of a bumpy road. But if my training has taught me at least something, there is always a downhill to rest your legs after the climb. Things will be figured out, one way or another.

No. 3 — “Country roads, take me home, to a place I belong …” We are heading to Michigan tomorrow! Unfortunately it is under sad circumstances: Jamieson’s great aunt and god mother died. She had been struggling with cancer for a while. There is a memorial and a wake on Saturday. This trip will be tough on us for other reasons, too, because we are leaving Friday night and returning Sunday afternoon — it is a nine-hour drive. But it will be good to see the family and friends again.

Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

50 States, 50 Vegan Dishes: North Carolina vegan hummingbird muffins

June 1, 2013 at 11:00 am | Posted in 50 States 50 Vegan Dishes | 1 Comment
Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , ,

(This post first appeared in the No Sweat, York, blog for the York Daily Record/Sunday News.)

Photo by Bethany Fehlinger. Left: pre-baked muffin; Right: baked muffin.

Photo by Bethany Fehlinger. Left: pre-baked muffin; Right: baked muffin.

When I picked the dishes for “50 States, 50 Vegan Dishes,” I didn’t realize at first that I chose so many cakes and baked goods.

Now, as I am re-assessing my diet, the dreaded sweet treats are at every turn. So, when my weekly Runner’s World nutrition email popped into my inbox, a new, healthy recipe fell into my lap. It fit perfectly within my “50 Dishes” parameters — Hummingbird Muffins.

Let’s take a step back: Hummingbird Cake was first submitted by Mrs. L.H. Wiggins of Greensboro, North Carolina in the February 1978 issue of “Southern Living.” It called for 2 cups of sugar in the cake, 3 eggs, 1 1/2 cups of “salad oil” and a cream cheese frosting that added even more butter and sugar. Even the updated “lightened” version isn’t so light. The pecans make it even more southern, as they are grown in the South.

So, why is it named “hummingbird”? There isn’t a definitive answer, butsome theories include the idea that eating the cake makes you hum with happiness; it is sugary rich, just like the nectar hummingbirds love to feast on; people love this cake so much they hover over it, just like hummingbirds do to their food; and/or the cake originated in Jamaica where the national bird is a breed of hummingbird.

Let’s get back to the food. A rich and sugary cake won’t fit in my diet, so the hummingbird muffins seemed promising. I will say that this original recipe also calls for way too much sugar, but I didn’t want to experiment too much on my first try. I think that less sugar can be added to the honey, and the brown sugar taken out of the crumble topping.

I also took out the eggs to veganize the dish, as the bananas and applesauce already in the recipe are usual substitutions for eggs in vegan baked goods. I think the eggs are added by Runner’s World for added protein, but are totally not needed. There are a few other things I veganized, using Nutiva hemp protein powder and Earth Balance; and I used Bob’s Red Mill whole wheat pastry flour and old-fashioned oats.

This isn’t a “true” vegan muffin, as it contains more than a 1/3 of a cup of honey. There is the great honey debate, but I personally eat it if it is local (yeah, York Central Market!) and it helps my persistent seasonal allergies.

Continue Reading 50 States, 50 Vegan Dishes: North Carolina vegan hummingbird muffins…

Create a free website or blog at WordPress.com.
Entries and comments feeds.

%d bloggers like this: