FoodFash

Adventure Begins in the Kitchen

Total Tostacos

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It all started when my long lost Katie friend called me last night to catch up on current events.  As we were about to hang up she mentioned she was on her way to Mexican dinner, which caused an instant Urban Cantina craving on my end.

I was on a mission to find a dinner partner, but fifty percent of the calls I made went straight to voicemail.  Dead phones?  A sure sign that the weekend was entirely too eventful for those of us pushing thirty!

I settled on the idea of take-out, but my plan came to a screeching halt when I realized my car was still parked at Bailey’s from the night before.  How did I not realize this before 7 PM??

Rather…  How did I not realize this before 8 PM?  Time change, doh!

A day later, my cravings were still in full effect.  I secured Urban Cantina dinner plans with Robbie for Tuesday night, but…  I wanted Los Frejoles tacos (sans cheese) ASAP.  Patience has never been my strong suit.

I topped toasted corn tortillas with rinsed black beans, romaine lettuce, sliced avocado, and fresh(er) salsa.  If salsa is in the refrigerated section and I can identify all of the ingredients at first glance – it’s fresh enough for me!

I filled them a little on the full side, they were total tostacos (tostada+taco), but tasty tostacos nonetheless.  Sunday night fail, Monday night win!

Big-Ticket Brownies

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Are you sick of hearing about Terry Walters yet?  Hope not, cause she has yet to provide me with an unsatisfactory recipe.  And the cocoa brownies I made tonight were no exception.

The amount of fruit packed into these bad boys is ridic!

Applesauce (or shredded apples), Dates & Bananas.

No refined sugar, no glutenous flour.

Minus the washing of the food processor (that’s still sitting in my sink), the recipe was super simple.

And you can help yourself to all the batter your little heart desires without fear of salmonella since this recipe is prepared sans eggs.

The downside?  And it’s a major one.  The ingredients for these brown beauties set me back a whopping thirty bucks, making them the most expensive brownies in the history of all brownies.

Chicka Chicka Yeah!

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I promise I recognize the irony of admitting that I don’t fancy meat substitutes and then immediately dedicating a two week period to faux meat meals.

But I wasn’t thinking far beyond tzatziki today.

Growing up within miles of Tarpon Springs will do that to a girl (give her random Greek food cravings).  Baklava, avgolemono soup, tzatziki, souvlaki – I think about them all the time.

I modified this recipe by replacing the yogurt/sour cream with Tofutti sour cream and doubling the dill.

I shredded the cucumber rather than dicing it.  In hindsight, I should have squeezed the cucumber with a paper towel to remove excess moisture prior to mixing it with the rest of the ingredients.  It was a tad too watery.

Then what to do with the sauce?  Leftover Gardein?  I microwaved a mini, room temperature pita for 15 seconds and a Gardein patty for 30 seconds.  After cubing the Gardein, I topped it with some iceberg and COVERED with the vegan tzatziki.

I will surely be making the thicker version of this sauce often.  I loved it.  As far as the whole souvlaki shebang?  I’m Gardein-ed out.  Fear not, the faux meat meals will be winding down, effective immediately.