i’m attempting to make fantastic foods’ version of falafels. wish me luck! *update at 5:46pm: it didn’t turn out nearly as i had hoped.

easy “mexican”

For dinner last night:
Bekee’s Kinda Mexi
3 flour tortillas (6″)
1 cup white onion, diced
2 roma tomatoes, diced
1 can vegetarian refried beans
1 cup grated pepperjack cheese
Embasa green chile salsa
Preheat oven to 350.
Lightly spray a 12″ glass pie pan. Spread beans onto one tortilla. Place tortilla in pan and layer with half the onions, half the tomatoes, as much salsa as you want and a third of the cheese. Repeat with second tortilla. Spread beans on third tortilla and place bean-side down on the top of the stack. Top with cheese and salsa. Loosely cover pan with foil and bake for 30 minutes. Take foil off and bake for another 10 minutes. Slice into quarters and serve. Good with Horchata.

Dahl for the soul

I actually read a useful post on alt.animals.ethics.vegetarian! Most of the time it’s this one guy, “God”, telling everyone how not eating meat is killing the cows or some sh*t like that. Anyhow, I found this site, which has a ton of recipes for Dahl. I’ll probably turn into a legume this winter.

Willy St. Co-op

After being all but flogged on the dailypage forum for asking what the benefits are of being a member at the Co-op, Kurt and I are now members. I think it’ll be a good thing, though the prices are a little crazy. Benefits to me: 1. They really do have excellent vegetables. 2. I have at least 6 friends that work there. 3. The deli is yummy. 4. They have sushi-making supplies, books, and fish.

Today for lunch we have…

Cheater’s Enchiladas Prep Time: approx. 10 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 30 Minutes.
Makes 8 servings.
1 (8 ounce) container sour cream
8 ounces shredded Monterey Jack cheese
1 (12 ounce) can green enchilada sauce
12 (6 inch) corn tortillas
1 (2 ounce) can chopped black olives
1. Preheat oven to 350 degrees
2. In a small bowl, combine the sour cream and cheese.
3. Into a 9×13 inch pan, pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan. Layer half of the cheese-sour cream mixture and 1/3 of the olives over the tortillas. Repeat. Pour the remaining enchilada sauce over the final layer.
4. Bake for 20 minutes. Cut into squares and serve.

Good eats!

Ohmigod! Dinner at Harvest was the most fantastic meal I’ve ever eaten. Thanks to Bob’s suggestion, Kurt and I went there last night to celebrate our one-month anniversary of marriage. I don’t want to spend too much time explaining things here, because there will be a review up before the weekend is over. Awesome. That’s all I can say.


Well, I did it. I said I would never do it again, but sometimes I don’t listen. I got an Acropolis salad (from the Glass Nickel) and ate it immediately preceding bedtime. The crazy dreams it gives me! I had to get up just because I was tired of dreaming! Sheesh. And you know what? They need an online menu.