Two recipes

24 Jul

I made a couple of new things last week, so I wanted to share.

I started my days with a breakfast experiment:

I’m calling it an Overnight Oats Smoothie. I simply soaked raw oats in almond milk overnight and, in the morning, blended them with a frozen banana, a tablespoon of peanut butter, a dash of cinnamon, and a drop of vanilla extract. It was frosty and delicious, and it kept me full until lunch. Alongside it, I had my usual cup of tea (green with jasmine this time).

I followed with a lunch experiment:

This meal was a variation on Oh She Glows’ Spicy Potato ‘n Black Bean Burritos. Here’s my version:

Sweet Potato and Black Bean Burritos

  • 1 medium sweet potato, diced
  • Olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 container cremini mushrooms, roughly chopped
  • 1 tablespoon nutritional yeast
  • Cumin, salt and black pepper to taste
  • 1 cup kale, chopped or shredded
  • 1 can black beans, drained and rinsed
  • 1/4 cup green salsa
  • 4 large tortillas

In a small or medium pot, add the sweet potatoes and enough water to cover. Bring to a boil then reduce to simmer for 10 minutes, or until sweet potatoes are fork tender. Drain and set aside.

Meanwhile, heat a little oil in a saute pan over medium heat and add the onion. Cook, stirring occasionally, until the onion reaches the desired texture. I like mine with a little brown showing, but just softened works, too. When they are almost done, add the garlic, stirring to prevent it from burning and sticking. Now add the sweet potatoes, mashing slightly if you prefer. Let cook for about 5 minutes, stirring occasionally. Add the mushrooms, nooch, and spices for about two minutes, then dump in the kale, beans, and salsa. Cook, stirring occasionally, until everything is warm and the kale has wilted.

Serve in tortillas and add desired toppings (avocado slices, pepper sauce, more salsa, green onions, etc.). Makes 2 to 4 servings.

On Thursday, I ate half the recipe for lunch topped with pepper sauce. I started with 1/4 and was still very hungry, so I went back for seconds and was STUFFED. I used Trader Joe’s brown rice tortillas, which have the worst consistency ever. They crumble as soon as you look at them, which is why I ate the second one Ethiopian-style:

Messy but delicious. I polished off the leftovers on a different set of small tortillas, which were really tasty but decidedly not gluten-free.

Have you done any kitchen experiments lately?

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