To Black Bean Quesadillas with Guac

Mexican food is one of my all time favorites, and not only does my town back home (not hometown – didn’t grow up there) boast a lot of fantastic and authentic Mexican restaurants so does my college town. There do exist hidden gems of deliciousness amongst all the corn and soy fields that make up the great Mid-West, you know the vast space between New York and Los Angeles  – there does exist places in the state of Illinois outside of Chicago – just saying.

Anyways, I wanted some quick and somewhat healthier Mexican so decided to whip me up some bb quesadillas. Great lunch choice if I do say so myself. And it is Vegan – but for you cheese lovers, go ahead and throw some cheese on there too!

So if you tummy is a rumbling at you try these out for a quick meal:

Ingredients:

Quesadilla

Olive Oil

1 cup black beans, rinsed and drained

1/4 cup corn, frozen

1/4 cup red bell pepper, chopped

1/8 cup onion, chopped

1 tsp. garlic/1 clove

1/4 tsp. cumin

1/4 tsp. chili powder

salt and pepper to taste

1/3 cup water

Whole Wheat wraps, flat outs or tortillas (I used a harvest wheat flat out)

Guacamole

Half an avocado

6 grape tomatoes

1 Tbsp. lime juice

1 tsp. garlic (I love garlic, so reduce if you are not a garlic

dash of tumeric

dash of paprika

salt and pepper to taste

Directions:

Heat a little (1/2 – 1tsp) olive oil in a skillet. Add the beans, corn, red pepper, onion, garlic and spices. Let cook on medium for about 5 minutes, add water to loosen it up a bit and mash up half of your beans – to make a paste texture.

While this is cooking, prepare the guacamole by mixing everything together.

In another skillet heat up your wrap on low/medium heat – smear half of the wrap with the bean mixture – (top with cheese if preferred), close the wrap and heat on each side for 1-2 minutes until nice and golden.

Plate and eat with your guac

Simple as that – easy peasy lime squeaky

Cheers

n

To Vegan Samoas

It’s Girl Scout Cookie Time and while I am just like every other American out there, I love a good girl scout cookie – Samoas being my all time favorite. But how is it that so much bad can be packed into something so little??? Geeze I mean they definitely are on the “don’t eat that” list. So when I came across a vegan recipe for samoas (and don’t go calling them caramel delites) I knew I had to try them out.

Result: Pretty good – maybe too much of a molasses flavor for me – but good nonetheless. Next time maybe add some caramel sauce or something in substitute of the molasses (half it or something) But at the very least they are quick and simple, leaving you with a small batch of cookies (12 – one perfect cookie sheet) that don’t make you feel guilty about life.

Wouldn’t these be great mixed in with soy vanilla ice-cream – mmmhhmmm sounds like heaven. maybe next time…who am I kidding, definitely next time.

Ingredients: taken from Pursuit of Hippieness

1 cup shredded unsweetened coconut

3 tbsp water

1 tbsp vanilla

1 flax egg (1 tbsp flax soaked in 3 tbsp water)

½ cup course oat flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

2 tbsp + 1 tbsp molasses, divided

3 tbsp almond milk

a couple tbsp coconut

a couple tbsp semi-sweet chocolate

Directions:

Preheat oven to 325 degrees.

Put the coconut and water in a food processor and grind until combined, with course flakes still intact. Add the vanilla and flax egg, and process until combined. In a separate bowl, sift together the oat flour, baking powder, baking soda, and salt. Stir in the wet ingredients and mix until combined.

In a small saucepan over low heat, heat the 3 tbsp molasses gently until it begins to bubble. Let simmer for about 5 minutes, or until it really foams up completely, stirring frequently with a spatula to keep from sticking to the sides of the pan and burning. Remove from heat. Stir in almond milk rapidly until completely combined and continue stirring as it cools and thickens slightly.

Whisk the molasses mixture into the rest of the batter until completely combined. Add one more tbsp of molasses, and stir until combined.

Line a baking pan with parchment paper and drop the batter by rounded tbsp onto it (should make about 8 cookies).  Sprinkle a bit of extra coconut on each cookie and press on slightly. Bake for about 10-15 minutes, until browned at the edges and firm to touch. Remove from heat and let cool for a couple of minutes before transferring the cookies carefully to a wire cooling rack over a sheet of waxed paper.

Put a couple tbsp semi-sweet chocolate (chips work fine) into a Ziploc bag and heat at 5 second increments until completely melted. Cut the corner off the bag and drizzle the chocolate over the cookies. Let harden and enjoy!

Cheers

n