Vegan Week - Day 5 (The Finale)

Mexican-Inspired Salad.

Well, today was the last day of my being a vegan lab rat, a plant-based diet guinea pig.

I brought a tote-able breakfast of applesauce and trail mix (almonds, walnuts, berry-flax granola, dairy-free dark chocolate chips, and dried cran- and blueberries) to work. It was quick, it was easy, it was good. It was really good. As someone who has a tendency to graze, it was a perfect snack.

Trail mix and applesauce.

For lunch, I'd made some Italian-style vegetable soup filled with lots of wholesome vegetables: mushrooms, onions, zucchini, tomato, carrots, celery. To go with it, a couple of slices of the ciabatta loaf were easily packed up. But since I had such a late breakfast, eating at work rather than at home, I wasn't actually hungry for the soup before I left to go on my Friday afternoon schlep through Kroger.

Italian-Style Vegetable Soup.

As I'd reviewed my groceries and my menu options before heading out for the day, I wasn't sure what I was going to do about dinner. Then my friend Olivia posted a picture of a salad on Facebook, filled with avocado, corn, lettuce, tomatoes ... all items I had on hand! She and I both planned to make this tonight.

Sure, the original salad contained chicken; but I could simply leave that out. So, I set out all the ingredients around a scoop of the leftover beans from Monday night, drizzled salsa over everything, and enjoyed an exceptionally nice dinner. A few crumbled corn chips on top didn't hurt, either ... :)

So ... my thoughts after five days as a vegan?

First and foremost, I'm looking forward to eating cheese. I want parmesan on my pasta, feta on my spinach, cheddar on many, many things. I want to be able to use eggs again. I want my Coffee-Mate, which offers no redeeming nutritional value along with the richness of cream.

It seems as though I've been snacking more, as though I'm feeling some sort of loss on a cellular level. It's not as though I've deprived myself of calories or protein or fats or sugars or anything else fun. But there must be some sort of recalibration going on. Ordinarily, if I have a big lunch then I only need a salad for dinner. I found myself still nibbling beyond that, though.

Of course, we can thank the Fritos and the faux-reos for that, singing their Siren songs to me in the night. I bought them so I wouldn't feel deprivation, to be able to have treats and not just denial, to show everyone that a vegan diet doesn't have to be just about rice, beans, lettuce, and tofu. But it's so much easier to resist that kind of stuff at the store, rather than at home! I usually don't buy those things, when I'm on my own. I know I'm weak. I proved that once again, these past few days.

I do think I'll be a mostly-vegetarian after this. My personal feeling is that cows are producing milk, chickens are laying eggs, and bees are making honey whether we eat and drink those products or not. As long as the animals are treated humanely, living happy lives, then those items should be a part of our diets. Veganism is simply too extreme, and unnecessarily so.

And while one might adopt a vegan diet for health reasons, bulking up on fruits and vegetables and whole grains, that gets very boring very quickly (for me, anyway, as someone who constantly craves variety). And it's also potentially expensive. I could have special-ordered vegan "cheese" from L.A., and "meat" from Minneapolis. I could have gone to various markets and restaurants around Toledo to get vegan dishes. I could have made "cheese" from cashews.

Really, that's just excessive. Be conscientious about what you eat - for political, ethical, moral, health, financial, and other reasons - but exercise moderation.

The thought of eating some chicken that's in the freezer, though ... I'm not so keen on it. Or the sausage that I'd intended to use in making red beans and rice on Monday.

The seed for this week's experiment was planted at an event a few weeks ago: braised veal cheeks were on the menu.

I was uncomfortable as they were presented to me, even as they smelled divine and were tender enough to melt on the fork. I tasted them, out of politeness (and for work); they were wonderful. I felt guilty.

And yet, I'm debating whether to grab a burger this weekend. How is it that I can eat the mother but was uncomfortable when the baby was on my plate? Because I knew which part of him I was chewing on? Because I buy the mother wrapped in plastic, displayed on styrofoam?

Once again, as I've done many times before, I'm hanging my head in shame and disgust as a hypocrite. I admit it, though not proudly. It is something I ruminate about, contemplate, grapple with, discuss, and consider at great length and with great frequency.

While I don't want to say I'm ruling out meat - or that burger - entirely (especially since I'll be judging a chili cook-off in two weeks, and there are only two or three vegetarian options being served), I can see myself becoming more of a vegetarian. Not that I eat meat all the time, but I can certainly feel comfortable eating it even less frequently now. Until temptation, like barbecued ribs, lures me in, I'm sure.

So, after all the thought and planning I put into Vegan Week's menu - and I probably have another two weeks' worth of meal suggestions that didn't get eaten - I have no idea what I'll have for breakfast tomorrow morning. It may be more Elvis-style oatmeal. It may be bacon and eggs. I might even go all-out and have a steak, which is usually a once-in-a-decade option.

The point is that I'll have a choice. I'll have lots of choices, rather than having entire food groups eliminated and having so many options taken away from me (or, more correctly, taking them away from myself).

Vegan Week was definitely a worthwhile experiment. It fed me, my blog, and also my column for this Tuesday. And it offered food for thought.

But now it's time to go back to eating whatever I want whenever I want. Time to go back to being an omnivore ... except for tofu and sushi!


Italian-Style Vegetable Soup

1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
1/4 cup chopped red onion
1 garlic clove, minced
2 large mushrooms, caps removed, sliced
1/3 cup sliced zucchini
1 small stalk celery, chopped
1 small carrot, peeled, chopped
1 scallion, chopped
A very generous splash of red wine
1 15-ounce can tomato sauce
Kosher salt and freshly ground black pepper
A generous handful of baby spinach
1/2 cup water
Pinch of sugar
Italian seasoning

Place the oil into a medium saucepan and heat over medium-high heat with the red pepper flakes. Add onion, garlic, and mushrooms; cook for 2 minutes, until mushrooms are softening. Add zucchini, celery, carrot, and scallion; cook for 5 minutes, stirring occasionally. Add wine, tomato sauce, salt, pepper, spinach, water, sugar, and Italian seasoning; bring just to a boil, then cover partially and lower heat to simmer. Cook for 30 minutes.

Yield: 2 to 4 servings
Source: Mary Bilyeu


Mexican-Inspired Salad

Oil
Corn kernels
Shredded lettuce
Chopped avocado
Cherry tomatoes, halved
Chopped red onion
Leftover Pinto Beans with Rice and Quinoa
Fresh salsa
Sprinkle of cilantro
Corn chips, crushed

Quantities are variable, based upon number of people being served and ingredient preferences.

Place the oil and the corn into a small skillet; stir together. Cook over medium-high heat, stirring frequently, until corn is toasted and golden.

Place lettuce on a serving plate. Place corn, avocado, tomatoes, and onion around the circumference of the plate, on top of the lettuce. Place the leftover beans in the center of the plate. Drizzle salsa over the salad, then sprinkle with cilantro and the crushed corn chips.

Source: Mary Bilyeu (Adapted from cleanfoodcrush.com)

Vegan Week: Day 1

Fattoush.

Well, it took me three months, but I'm back ... for a little while, at least.

My favorite picky eater, Craig, left today to go visit his kids in California. They'll indulge in pizza, pizza, Mexican food, and more pizza. Craig may make some of Jennifer's and Justin's favorites: chicken and rice pilaf or indulgently overstuffed chicken tacos.

I miss him while he's gone - I do! But when Craig goes away, all his little dietary quirks go away, too. Remember, he's a man who won't eat peas. Or sweet potatoes. Or biscuits. The list goes on ....

So when Craig is off having fun with his kids on the West Coast or visiting flea markets on the East Coast, I always relish the opportunity to have foods that I can't eat otherwise. I love to cook, but it's just a bother to cook two separate meals for two separate people. And the dishes ... oy.

This time, I decided to do something different. This time, I decided to challenge myself.

So, folks, welcome to my experiment: Vegan Week!!! From this morning's breakfast through Friday's dinner, I am eating a plant-based diet.

No meat. No eggs. No fish. No cheese. Lots of fruits, vegetables, grains, and legumes. And treats ... treats, absolutely!

This required a fair amount of advance planning, without regular meals like burgers or fried eggs to fall back on in a pinch, so my pantry and refrigerator needed a boost. A schlep through the grocery store yielded a cart filled with fennel, spinach, scallions, mushrooms, zucchini, squash, lime, whole grain flatbreads, soy ice cream, almond milk, salsa, and Fritos (yes, they're vegan. The double-stuffed mint-flavored generic store brand Oreos are vegan, too.).

So, I got started this morning.

Full of anticipation and curiosity, I made my coffee. I added the almond milk-based coffee creamer ... and I nearly gave up my week's mission right there. Bleah.

The "creamer" was thin, and it bore no resemblance to the caramel flavoring the carton had promised. I drank it, because giving up animal products was one thing; giving up coffee ... nope. And black coffee? I'm not ready for that much challenge yet.

But things got better with breakfast: Elvis-Style Oatmeal, thankyouverymuch!

Elvis-Style Oatmeal, with peanut butter and banana.

Made with a splash of almond milk, a dollop of crunchy peanut butter, and a sliced banana, it had creaminess, crunchiness, and comfort all in one bowl. I ate an entire generous serving that likely could have fed two, if Craig had shown any interest in it (and if there had been any left!) when he woke up this morning.

For lunch, I brought my favorite salad to work: fattoush, a Middle Eastern salad flavored with sumac for a pinch of tart spice. I had purchased just a few assorted olives at the grocery store (another verboten item, as Craig only eats the tinny black California variety), and tucked them into my lunchbox, too, along with the vividly green mint faux-reos.

Dinner was a more glamorous take on the standard beans and rice, which was actually pinto beans served over a mix of rices and quinoa. I sautéed the beans with garlic, red and green onions, red pepper flakes, a bit of chopped orange pepper, some chopped tomatoes, and a dash of chipotle-infused salsa. And then, for a little extra crunch and flavor, I topped it with ... no, not cheese. Fritos. Crushed Fritos. It was the perfect touch.

Pinto beans with onions, garlic, orange pepper, corn, tomatoes, and Fritos.

So, join me on the adventure, whether by enjoying some of the meals (recipes will be posted each day, I hope!) or, at least, living vicariously through the pictures.

It's good to be back ... :)


Elvis-Style Oatmeal

1/2 cup vanilla-flavored almond milk
1/2 cup water
1/2 cup quick-cook oats
2 tablespoons crunchy peanut butter
1 banana, sliced

Place almond milk, water, and oats into a small saucepan; bring to a boil, then lower heat to simmer. Stir until oatmeal is thickened, then stir in peanut butter. Place oatmeal into a bowl and top with the banana.

Yield: 1 generous or 2 smaller servings.
Source: Mary Bilyeu


Fattoush

Lettuce, torn into small pieces
Thinly sliced cucumber
Thinly sliced radish
Bits of red onion
Crushed pita chips
Lemon juice
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Generous pinch of ground sumac (available at Middle Eastern markets)

Proportions and quantities are variable, depending upon personal taste and the number of people eating the salad.

Place the vegetables and the pita chips into a mixing bowl. Whisk together lemon juice, oil, salt, pepper, and sumac; make it more/less sour, more/less salty, etc., as you like it. Pour the dressing over the salad; toss and serve.

Note: Feel free to add sliced carrots, chopped peppers, tomatoes, parsley, or other items that you'd like.

Source: Mary Bilyeu


Pinto Beans with Rice and Quinoa

1 bag Minute Multigrain Medley (rice and quinoa)
1 cup water
1 tablespoon oil
1 clove garlic, minced
1/4 cup chopped red onion
Generous pinch of red pepper flakes
Ancho chili powder, to taste
Chili powder, to taste
1/3 cup corn kernels
2 scallions, chopped
1/4 cup chopped orange pepper
1 small tomato, cored, chopped
1 15.5-ounce can pinto beans, drained and rinsed
1/4 cup fresh chipotle salsa
A few Fritos, crushed

In a small saucepan, combine rice/quinoa with water. Bring to a boil, then cover and simmer for 10 minutes until water is absorbed.

Meanwhile, in a medium saucepan, heat oil over medium-high heat. Add garlic, red onion, and red pepper flakes; saute until onion is translucent. Add chili powders and corn; cook 2 to 3 minutes, stirring occasionally. Add scallions, orange pepper, and tomato; cook 2 to 3 minutes, until pepper softens. Add beans and salsa; bring just to a boil, then simmer.

To serve, place the rice/quinoa mix onto a plate and top with bean mixture. Sprinkle the crushed Fritos over the top.

Yield: 2 generous servings.
Source: Mary Bilyeu

Frugal Floozie Friday at Seva

I had read that Seva [say-VAH] - the long-time Ann Arbor vegetarian institution - had a "Happy Hour" menu with remarkable prices: $1, $2, or $3 for tasting-sized dishes. Well, how could a frugal eater resist?

Craig and I headed there one evening, to sample an inexpensive assortment of foods. So we tried a little bit within each price range.

For $3, we ordered the General Tso's cauliflower, which is deep-fried and served with sliced scallions and a spicy sauce. Another $3 item was the Gouda Tots - breaded, fried cubes of cheese with a creamy herbed dipping sauce.

From the $2 menu, we decided to go for the classic chips 'n' salsa; they were brought later than the rest of the food, by which time I completely forgot to give them their photo op while I grazed and chatted. The chips were thick and crisp, and I liked them best when dunking them into the sauce that had been provided with the Gouda Tots.

Finally, from the $1 menu we tried the spiced nuts, which had a hint of curry to them.

There are also daily drink specials, to complement the food, which could qualify for our mandatory $5 per person Frugal Floozie Friday budget: Tuesdays offer half-price wine, Wednesdays bring half-price draft beers, and on Thursdays and Fridays you can get $1 off all cocktails.

Small bites for a small price, available during Seva's happy hour every Monday through Friday!


Seva
314 E. Liberty
Ann Arbor, MI 48104
734-662-1111
Happy Hour: Monday through Friday, 4 - 6 p.m.



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Frugal Floozie Friday - Roger Monk's Yappy Hour

Roger Monk's is today's Frugal Floozie Friday feature for many reasons.  It's got great food, and it offers a wide variety of appetizers, drinks and desserts for $5 or less - our mandatory per-person budget - during its weekday Happy Hour.

But not only does this casual, comfortable, but still sophisticated restaurant welcome humans, on Thursdays it also welcomes dogs at its fabulous Yappy Hour.  Yes, well-behaved humans and their adorable leashed owners can gather on the back deck for food and fun - a chance to chat with fellow animal lovers and furry friends.

So, of course, I had to bring my grandpuppy, Poochie, one gorgeous sunny afternoon.  He's a very sociable beast - a veritable party animal!

Jeremy, Stuart (Jeremy's dad, my ex-husband), Poochie, and I recently took advantage of a perfect summery day to enjoy some fabulous food.  We started with appetizers, each of which costs $5: a very generous portion of chips with a slightly spicy salsa, crisp-coated and tender chicken satay with a creamy peanut sauce, and enormous mussels braised in a lemon-wine sauce.  These were delicious, as well as being perfect for sharing.   The two other options we could have chosen were hummus served with toasted pita bread and a duck liver mousse served with crackers.

We drank water - as did Poochie, who was given his own personal bowl of water even before the humans were taken care of; and it was served refreshingly with orange rather than the ubiquitous lemon.  But if you're in the mood for something a bit stronger, 20-ounce pints of draught beer cost $4; glasses of wine and drinks such as Martinis, a Daiquiri, or a Cosmopolitan cost $5.

And then there was the temptation of dessert.  Desserts, too, cost an even $5 - perfect for our budget.  As good as the appetizers were - and they were very good - these were absolutely the stars of the show.


Jeremy order the utterly decadent chocolate mousse pictured at the top of the post.  It was as thick as ice cream, rather than pudding-like as some can be.  It was intensely chocolatey and simply addictive.  You'd be tempted to keep eating if the portion were larger, but the full coffee cup of this treat was a perfect and generous serving.

As soon as I heard a few of my very favorite words - "bread pudding," "cherries," and "caramel" - all in the same sentence, as our server recited the dessert options, I knew that this would be mine.  Bread pudding featuring tart cherries and a bourbon caramel sauce ... oh, be still my heart!  This was rich, sweet, had a bit of a kick, and was just perfection.  I loved the dessert, but would happily have just taken a spoon to a jar of the sauce and eaten it "as is" even without the tender, fabulous pudding base.

Stuart was in the mood for a hot fudge sundae, which isn't on the menu; but our very kind and helpful server, Dennis, offered to bring a serving of vanilla ice cream (which is a standard offering) topped with the bourbon caramel sauce.  Although one of my personal pet peeves is customers who make special orders - hard-working restaurant staff are not personal chefs - I was very pleased to know that great service and keeping customers happy was high on the agenda at Roger Monk's.

There are many public places that dogs aren't welcome, so it's wonderful that on Thursdays you can linger over great food and cool drinks at Roger Monk's while your dog gets to play with new friends.  Poochie was fussed over by the staff and by other customers enjoying the fabulous weather, and he just loves being the center of attention!

We had a grand time at Roger Monk's, and highly recommend its Happy and Yappy Hours for fabulous treats at reasonable prices.  What a great opportunity to unwind at the end of the day!

Roger Monk's
5400 Plymouth Road
Ann Arbor, MI 48105
734-662-1647
Tuesday - Saturday: 3 - 10 p.m.
Sunday: 3 - 9 p.m.
Closed Monday
Happy Hour: Tuesday - Friday 3 - 6 p.m.
Yappy Hour: Thursday 4 - 7 p.m.



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Taqueria La Fiesta, Part Dos

Jeremy was having a terrible, horrible, no good, very bad day recently.  We spent the entire day running errands, going to appointments, jumping through hoops, and getting delayed - with some unprofessional, unprovoked, antagonistic, confrontational, and threatening behavior thrown in at one location, just for fun! - although the day thankfully ended on an upswing.

At lunch time, I had planned to go somewhere new for a Frugal Floozie Friday post; I always need fresh material, after all.  But Jeremy was so stressed and unhappy that I was grateful to have had an epiphany.

We were close to one of his favorite places.  So instead of turning around and going to the buffet that Jeremy had suggested when I asked him where he wanted to eat, I said: "How would you like to go see George?"  Jeremy brightened and enthusiastically agreed.  A burrito gigante was calling to him!

And so, we boogied on over to Taqueria La Fiesta.

As always, we were welcomed warmly by George, whose family owns the restaurant; he makes us feel as though we are honored guests in his home.  He brought chips and the fabulous spicy salsa, which we enjoyed with tall glasses of jamaica [huh-MY-kuh], a gorgeous pink iced hibiscus tea.

We chatted about tres leches cake, which a mutual friend had been providing but which is no longer offered (though a cupcake version may appear, so stay tuned!).  We chatted about restaurant coupons.  And we chatted about the wonderful fish tacos that George brought for us to sample, which were filled with pollock and a mango habanero salsa.  These were so good that even my fish-hating son loved them!  They feature a great contrast between tender fish and crisp vegetables, and saltiness mixed with sweetness and a hint of spice.  There is an entire range of flavors all dancing together.

Because I always like to try new dishes, I ordered the pork tamales pictured above rather than relying upon anything I'd ordered and enjoyed before; I like to work my way through a menu, and wasn't concerned with our $5 per person Frugal Floozie Friday limits at this visit.  With no budgetary constraints, I could order anything that might brighten the day!

I adore tamales, and have such respect for the time-consuming handmade labor of love that they are!  These were fabulous - moist rather than crumbly, and the pork was tender and utterly delicious having simmered in a flavorful red sauce.  The portions - especially when combined with refried beans and rice - were so generous that I was able to take most of the food home to enjoy again the next day.

We left happy - no small feat, given how Jeremy's morning had gone! - and restored for the rest of our busy afternoon.  Thank you, George, for the fabulous food and for your friendship ... :)

Mexican Pizza for Justin Verlander's Birthday

Anyone who knows me knows that I love baseball.  So I'm very excited that the Detroit Tigers' pitchers and catchers reported to Spring Training in Lakeland, Florida yesterday!

Of course, among that group was Justin Verlander, who's celebrating his 29th birthday today.  I can't imagine what he'll wish for when he blows out the candles on his cake, since this past year brought him both the American League Cy Young Award (winning it by a unanimous vote, too) as well as the American League's Most Valuable Player Award that hadn't been won by a starting pitcher for more than 20 years.  Good luck trying to top those presents!

In Justin's honor, since we're all so enormously proud of him here in Michigan, I'm offering a Mexican Pizza.

When interviewed by Conan O'Brien in January, the amazingly talented pitcher stated that "his night-before-the-game ritual consists of 'three Crunchy Taco Supremes, no tomato; a Cheesy Gordita Crunch; and a Mexican Pizza, no tomato.'"  Justin Verlander is a fan of Taco Bell.  This meal has served him well, apparently ... who am I to argue with success?


I, however, am not a fan of fast food.  So while my Mexican Pizza is a quick and easy dinner, I didn't go slumming at a drive-thru to get it.  I fried my own tortillas, shredded my own cheese, chopped my own vegetables, and enjoyed a flavorful, crispy, rich dinner.  And I made sure to honor Justin's prohibition against tomatoes, too!


May 2012 be good to Justin and to the Tigers.  Just 45 more days 'til Opening Day!

Mexican Pizza

1/4 cup frying oil
4 6" corn tortillas
1 cup shredded Pepper Jack cheese
1 cup shredded Cheddar cheese
1/2 cup refried beans
1/4 cup hot salsa
1/2 cup finely chopped peppers
4 scallions, finely chopped
avocado and sour cream for serving, optional

Preheat the oven to 425F.  Lightly grease a baking sheet.

Heat the oil in a large skillet over medium-high heat.  One at a time, fry the tortillas in the oil for 1 minute total (flip halfway through cooking) until golden; pat dry with paper towels, and place tortillas onto the prepared baking sheet.

Combine the cheeses.  Sprinkle one-quarter of the mixture over one tortilla, then top with another tortilla and press lightly.  Sprinkle one-quarter of the mixture over another tortilla, then top with the last tortilla and press lightly.

Spread half of the refried beans over one of the tortilla stacks, and repeat with the remaining beans and the other tortilla stack.

Spread the salsa over each of the tortilla stacks.

Combine the peppers and scallions; divide them among the tortilla stacks.

Divide the rest of the cheese mixture among the tortilla stacks.  Bake the pizzas for 15 minutes until the cheese is melted and gooey.

Serve with avocado and sour cream, if desired.

Serves 2-4.

Plantain Chip & Black Bean Nachos for the San Diego State Game

Michigan's new coach, Brady Hoke, left San Diego State University this year for the honor of coaching in Ann Arbor and returning The University of Michigan to its former football glory.

And this weekend, Hoke's old team and his new team will be meeting at The Big House.

So, what to serve in honor of this occasion?

Nachos. Perfect game food, whether tailgating or watching with family and friends at home. Some Mexican influence, since San Diego is right at the border. And our opponent's team colors just happen to be yellow, black and scarlet.

So I used golden yellow plantain chips for the base instead of the traditional corn ones; they're lightly crispy and offer a unique and different flavor - almost slightly sour, with a hint of banana-ish familiarity peeking through the saltiness. I used refried black beans instead of pintos, and I tossed in chorizo and some fresh salsa for some vivid redness.

Nachos are easy to make, and always welcome at a football game - try these for a change!

San Diego State University at University of Michigan
Saturday, September 24 at Noon EDT
GO BLUE!!!


Plantain Chip & Black Bean Nachos

1/4 pound fresh chorizo
1 small yellow onion, chopped
half of an 8-ounce bag plantain chips
1 14-ounce can refried black beans
4 ounces Pepper Jack cheese, shredded
1/2 cup fresh salsa

Preheat oven to 425 F.

Brown the chorizo in a medium skillet, adding the onion when the sausage is almost done; cook for 3 minutes, just so that the onions aren't too raw.

Place the plantain chips into the bottom of a 9" pie pan. Top with the refried beans, then cover the beans with the chorizo mixture. Sprinkle the cheese over the top, and spread the salsa over the cheese.

Bake for 20-25 minutes until cheese is melted and the dish is bubbling a bit.

Serves 4-8, depending upon serving size.

Triple Onion Salsa

I needed a quick dinner the other night between coming home from work and going out for the evening; so I relied upon frozen Morningstar Farms Spicy Black Bean Burger patties and glamourized them a bit with toppings.

A quick saute of some simple and inexpensive ingredients, and voila! A nutritious, substantial dinner magically appeared before my hungry eyes. I topped the burger with a homemade salsa, lots of grated cheese (simply because there's no reason to be stingy with cheese!), and some sour cream. Corn chips would have made a perfect side dish if I'd had any ....

Triple Onion Salsa

1 tablespoon oil
1 small red onion, chopped
1 small yellow onion, chopped
3 scallions, chopped
pinch of red pepper flakes
pinch of salt
1 teaspoon chili powder
1 teaspoon taco seasoning
1 cup diced tomatoes with chilis

Heat oil in a skillet over medium-high heat. Add all of the onions, the red pepper flakes and the salt; cook until translucent. Add the chili powder, taco seasoning and tomatoes; cook until liquid has evaporated, stirring occasionally. Place on top of vegetarian or meat burgers, chicken, pork ... whatever strikes your fancy!

Lenten Friday: 3-Ingredient Tomato Salsa Soup

After an unexpectedly long and stressful day last week, which came after several other long and stressful days, I arrived home one evening tempted to tear open a bag of potato chips but determined to treat myself with more respect than that and eat a proper dinner.

But I had little time, less inclination, and not too many ingredients at my disposal. What could I serve that would nourish me quickly?

Soup. I had a container of tomato-pepper soup, and it could serve as my base. It's okay on its own, though it kinda needs a bit of oomph-ing up. What to add to it ...?

Salsa. I still had fresh salsa in the refrigerator; that would be perfect! And then the final epiphany struck: I'd been saving some tortilla chip crumbs, knowing I could find a purpose for them in life. And this was it! Yay!!!

So I heated the soup and salsa, poured the soup into a bowl, placed the crumbs on top, and I enjoyed a warm, nourishing meal within maybe 5 minutes.

Cause I'm worth it ... :)

Tomato and Salsa Soup

1-1/2 cups roasted tomato and red pepper soup
1/2 cup fresh salsa
1/4 cup crushed tortilla chips

Heat the soup and the salsa in a small saucepan. Pour the soup into a bowl, and top with crushed chips.

Serves 1.