Munchie Monday: Zucchini roll-ups

September 9, 2013 at 4:32 pm | Posted in Munchie Monday, VeganMoFo | Leave a comment
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Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

I was wishing for zucchini again and lo and behold, I come back from a Labor Day vacation and I have three zucchini!

I know summer is kind of over, but I still want fresh produce and refreshing dishes to eat.

The Fitchen made zucchini pesto roll-ups, inspiring me to make similar ones with hummus. I got a 10-ounce Sabra classic hummus container for cheap last week and used that. I also have a bounty of orange cherry tomatoes aching to be used.

I didn’t roll it as neatly as The Kitchen recipe, but it was still delicious. I ate a few for lunch today.

All you really need for this recipe is a filler, cherry tomatoes, zucchini and toothpicks. I used my mandolin slicer to  make the slices, placing it on the medium setting. That worked out the best.

Enjoy the rest of the garden bounty with this recipe by The Fitchen!

Vegan MoFo 2013: Guacamole empanadas

September 3, 2013 at 5:02 pm | Posted in recipe, VeganMoFo | Leave a comment
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Photo by Bethany Fehlinger

Photo by Bethany Fehlinger

I have been on a Hispanic/Mexican kick in my kitchen lately. I whip up nachos, queso, burritos and other spicy dishes regularly now.

Jamieson (aka Batman) bought me guacamole from Aldi’s recently. (I now LOVE guacamole. Where have you been all my life?!?) On the back of the carton was a recipe for guacamole empanadas. The recipe, as usual, was not vegan-friendly in the least, with 1 pound of ground beef or chicken included in the list of ingredients.

Well, guys and gals, it is Vegan MoFo, so I made vegan guacamole empanadas! Mine aren’t that pretty to look at, but delicious to eat. You can sub the tofu for your favorite mock meat or even beans. Just make sure they are drained properly and are kind of mushy, as it is easier to spread on the dough.

Guacamole empanadas
Serves 4 (1 each)

Ingredients

  • 1 package of crescent roll dough
  • 1/2 cup of prepared guacamole
  • 1/2 cup of tomatillo salsa (recipe to follow)
  • juice of 1 lime
  • 1 12-ounce container of lite silken tofu, pressed
  • 1/2 packet of taco seasoning
  • 1/2 cup of vegan cheddar cheese shreds

Recipe

  1. Saute pressed tofu in a skillet, adding taco seasoning halfway through. Let it cool for about 20 minutes.
  2. Preheat over according to dough’s instructions (probably 425 degrees F.)
  3. Take out the dough from the container. To form one empanada, place two triangles together, to form one larger triangle. Do this for all the dough, until you form four.
  4. Add 1/2 tablespoon of lime juice into guacamole and stir.
  5. First, place a long layer of tomatillo salsa to the fatter end of the dough. Then add a long layer of tofu, of guacamole and lastly cheese.
  6. Take the thin area of the dough and fold over to the fat layer, forming a pocket. Press down on the sides to seal.
  7. Bake 12 to 15 minutes or until pastry is golden brown.

Tomatillo salsa
Makes about 2 cups

Ingredients

  • 1 medium red tomato
  • 3-4 small green tomatillos
  • 1 small sweet red pepper
  • 1/4 cup chopped, canned jalapenos and green chiles
  • 1/2 cup chopped scallions

Recipe

  1. Chop everything into small pieces, then add to a bowl.
  2. Stir and chill before serving.
Tomatillo salsa; photo by Bethany Fehlinger

Tomatillo salsa; photo by Bethany Fehlinger

Getting my hands dirty for food

May 25, 2011 at 6:00 pm | Posted in Uncategorized | 4 Comments
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I took the plunge. I am a farmer.

Well, not a real farmer. But a volunteer.

As a vegan, all of my food comes from the ground, one way or another. Whereas I usually go to the grocery store and buy my tomatoes from another state and my fruit from another country, I figured that is neither sustainable nor economical. I mean, right here in Pennsylvania are tons of farms — mostly dairy farms but still, farms.

And lucky for me, in my little sprawling area, there is not one, but at least THREE CSAs (Community Supported Agriculture) that I can purchase from and take part in to reap the benefits of local food.

Well, I decided to jump in and see if I could save money. One particular CSA, Goldfinch Farm, has a program where I work 80 hours in 20 weeks and I get a share of food when it’s harvest time in return.

Yes, you heard me right. Me, a city girl, working on a farm. In the dirt, with the bugs.

First day on the farm, getting dirty. Don't laugh.

I’ve had some pretty exciting episodes in the past two months since I began (we started just after my birthday in April.) The first week, after I got home, I couldn’t even stand up because my muscles hurt so bad. It took me four days to recover, two of which I could barely walk.

But the pain got easier, and it usually hardest on Thursdays. All the crouching, kneeling and squatting really gets to your lower half.

I am even sitting in the dirt now, if need be! I put my bare hands in the earth and let the soil get under my nails. I am addicted to it.

Last week was the most interesting. It was a rainy day and had been a rainy week. The ground was a muddy mess but we still planted. Everyone took off their shoes to walk in the mud but I refused. That is one thing I can’t handle, as of yet. Well, kneeling was hard because you would get covered in mud. Up until 11 a.m., I tried to stay clean but at some point I got a little muddier than I wanted to and didn’t care.

Well, the rain came. We tried to take shelter but decided to go back out when it started to drizzle only. That was fine for me, until it down-poured. Twice. I was soaked and we just kept on planting, shouting over the loud noise as the rain fell.

I felt exhilarated! I have never been this dirty and this connected to the earth. I feel the difficulty it takes to grow food, to harvest it, to feed masses.

But don’t expect me not to flinch when I see something fly around my head. City girl still at heart, just with dirty hands.

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