Dinner at Random: Four Easy Meals

I haven't been blogging as much as I would like, but I did take pictures of some of my easy meals to post. These are some random inventions that have made their way into staples.

1. Cheesy Broccoli and Pasta
I have grown to love nutritional yeast as a cheese alternative to macaroni 'n' cheese inspired dishes. It has a great flavor, is easy to work with, and gives you that thick consistency that you want with old school dishes. I basically make the pasta as normal, but steam the broccoli over that pasta water as I cook it. Then I place 1/3 C of nutritional yeast, 1 T of Arrowroot powder or flour, 1 tsp salt, and 1/3 C water into a pot. Heat for about 10 minutes stirring until it becomes thick to your preference. (In a pinch the micro works too) Pour cheese mixture and broccoli over the drained pasta and mix well. Sometimes I just use this cheese over broccoli.



2. Couscous, Spinach, and Tomatoes
This is a quick and easy lunch or dinner if you are starving or just don't have time to bother. I place 1/2 C wheat couscous in a bowl and then heat water in a kettle. When the water is boiling, I cover the couscous, add spinach leaves and tomatoes and let sit. For more flavor you can add a broth cube to the mix. Sometimes I simply put a dab of oil in this and sprinkle with salt. Once the couscous is done mix well.


3. Quinoa, Arugula, and Chickpeas
Really easy meal. Cook 1/2 quinoa for about 20 minutes in 3/4 C water until the water is absorbed. Use a broth cube if you want more flavor. Once the quinoa is finished, add the arugula and chickpeas and warm through.


4. Greens, Beans, and Onions
Though lately I have been steering clear of beans in every meal, this is a great way to dress up your greens for a healthy side or, as I've done here, as the main event. Saute 1/2 onion in olive oil and add water if it begins to stick. Add your greens (any type, kale, swiss chard or even spinach) some garlic if desired and red beans. Saute until greens are slightly wilted (the less cooked the better for you!) and the beans are heated through. I sprinkle this with a dash of low sodium soy sauce and it's good to go!

Vegan Taco in a Bag or the Vegan Walking Taco

Last weekend I went to the infamous Centre Hall Grange Fair. I really can't avoid it since I live in the center of Centre Hall, which is essentially invaded by animals, rickety rides and their dangerous contraptions, craft and tractor vendors, local campers, prize winning vegetables and, of course, fried food booths galore! I know, I am supposedly here to blog about healthy food choices, right? Well sure, but I also think that in moderation street fair food can be just the treat for someone with certain food cravings. Plus, you don't have to look far and there really are plenty of vegan options: fried dough, fried Oreos, fried zucchini, french fries, corn fritters. Recognizing a pattern here? Yep, these are all goodies swimming in grease. But hey, once a year I indulge:)

Last year's delight was the fried Oreo. Oreo cookies (totally vegan!) dipped in batter and fried. The Oreo kind of melts inside the batter so that when you bite into it - it looks like a tiny doughnut - you get an oozy, yummy chocolatey mouthful!

This year I was blown away by one food that I had never seen before: Taco in a Bag. It is the perfect way to eat a taco. Fritos lightly smashed topped with ground meat, cheese, tomatoes, and sour cream. You just need a fork! Of course I was not able to eat this delightful walking taco since the vegan version would have basically been lettuce and Fritos, but I have decided to make my own scrumptious version at home! Hurray for street fair inspiration!

Vegan Taco in a Bag or the Vegan Walking Taco

Ingredients:
Small bags of Fritos
1 C tvp or vegetarian refried beans
1/2 C onion diced
1 tsp grapeseed oil
1 pkg vegetarian taco mix
1/4 C h20
2 roma tomatoes diced
1 head romaine lettuce chopped
vegan sour cream (I used tofutti brand)
vegan cheddar (Daiya is fantastic)
salsa (optional)

1. Hydrate the tvp with water while you saute the onion in oil until translucent.

2. Add hydrated tvp (or refried beans), taco mix and h20 to the skillet and cook until absorbed.

3. Lightly smash up the Fritos in the bag, add the beans/tvp, Daiya, lettuce, tomatoes, sour cream.

4. Pop in a fork and enjoy!

If there were street food vendors in State College selling a vegan version of this, I would eat it everyday. So I suppose I should be glad that there aren't any:)


Special thanks to Robyn for pointing out the wonder that is the Taco in a Fritos bag!