I mixed the black beans and corn with a sauce of some softened Tofutti cream cheese, cumin, chili powder, salt and cayenne. Tossed them all together and topped with some pepper and onion relish.
Archive for Latin
Sunspot
I’ll post this because it was pretty…it WAS NOT good! This is Sunspot’s Portobello Empanada. Although I applaude their creativity; portobello, spinach, pumpkin and goat cheese don’t blend well. I’ll go back again for their wine specials and try something else on their veggie menu because I believe in 2nd chances. I did enjoy the rice and beans and a donated portion of Lisa’s chimichanga (THANKS!). 
Potato Tacos
2 cups red potatoes
1/4 cup vegetable oil
1 pkg fajita seasoning
1/3 cup shredded cheese
shredded lettuce, tomato, avocado, salsa…any other condiments you like on your tacos.
Chop the potatoes into 1/2 inch cubes and boil until semi-soft. (They will finish in the oven) In a large bowl, toss the cooked potatoes with the oil and half the pkg of fajita seasoning. If you like more flavor, toss the whole packet. Get crazy!! Put them on a baking sheet and sprinkle them with the cheese. Bake at about 350 for 15-20 minutes.
Load up your tacos!
Fajita Wrap
For breakfast (I slept late so it’s more like lunch) I sauteed strips of Gimme Lean bologna with peppers, onion and paprika in some Earth Balance. I steamed an Ezekiel 4:9 tortilla and put it all together with some kidney beans. Topped with some ‘ranch’ and enchilada sauce.
Buffalo Chik’n Spinach Wrap
Tossed some chik’n wings in my fave sauce and wrapped in an Ezekiel 4:9 tortilla with spinach, ’sour cream’, onion and cheez.
Fiesta Dinner Party!
Some friends and I got together Friday night for a very Latin dinner party! Melissa did such a cute job of setting the table and even made place settings with our names! Adorable. We had soft tacos with all the fixins, rice, enchiladas and, of course, margaritas!
The enchiladas were stuffed with Spanish rice and a mix of refried black beans, whole black beans, Tofutti sour cream, cream cheese & Follow Your Heart cheddar/monterey jack. They are rolled in Ezekiel 4:9 sprouted grain tortillas.
First Post
First, let me say that I can’t believe I am blogging! I’ve never imagined sharing what I think and do with people on a large scale. So, welcome to my world! Thanks for coming! This blog will be dedicated to the love of my life: FOOD! If I go on a rant from time to time, forgive me. I’m only human and I’m passionate about it.
I’m so sorry. I haven’t even introduced myself! I live and work in Knoxville, TN and attend the University of Tennessee. I have two hellian kitties (no Cat Lady comments please!) and my boyfriend has just added a puppy to the mix. It’s interesting to say the least. I’ve gone through a life change recently and want to shout it from the rooftops! Thanks to Skinny Bitch, or what mom and I refer to as “The Book”, I’ve become vegan. Thanks to Environmental Sociology, I’ve become earth conscious. Big changes in life, but easy to make!
Anyway, to the ‘meat’ and potatoes!
Dinner lastnight was Whole-wheat Seitan Tacos and Grilled Polenta Cakes. Simple & Easy!
I cut store-bought seitan into small chunks and sauteed it with a sauce made in the blender of cherry tomatoes, chili powder, cumin, garlic and salt.
Pile it on the tortilla with roasted peppers, fresh lettuce, Tofutti sour cream and whatever else you love on tacos.
The polenta was cut right off the log, salted and peppered and grilled on the George Foreman.
My girlfriend Kristen came over and it was her first seitan experience. Needless to say, she was pleasantly surprised. Kristen, I told you so!
