February 14th, 2006

Newbie's Burritos

Hey everybody, i'm a little newbie to this community so i felt that it is my duty to contribute something in my first post here! There is probably something much tastier in the community food glossary but this is something i threw together within 5 minutes and turned out to be a delicious lunch.

5 minute Burrito

• 2 La Tortilla Factory fat-free whole wheat tortillas
Imagine organic creamy broccoli soup (i used this as a substitute for guacamole)
• 1/4 cup refried beans (the taco bell brand is what i used and the ingredients in it looked safe)
• salsa
• chopped celery
• shredded cabbage
• diced green olives (or black)

Spread the refried beans on the tortillas. Drizzle desired amount of salsa over refried beans. Drizzle desired amount of creamy broccoli soup over beans and salsa. Heat in microwave for about 1 1/2 minutes. After heating the tortillas, sprinkle desired amount of celery, cabbage, and olives over the tortillas, roll up and enjoy!

Survey Says?

I'm an aspiring vegan but I'm just not there yet. I just made the most delicious vegetarian French onion soup (and I posted the recipe on my site for all to enjoy).

My goal is to make all of the recipes on my site have vegan options. So far there are only about 4 major failures, if you count this one. I'd rather not count it.

Can you guys tell me, is vegan cheese good? I tried it once and didn't like it. But would you melt it on top of a French onion soup? Or would that be really, really bad. If you give me the green light, I will add "vegan cheese" to the recipe and then it will be officially veganized.

(If you like my recipes and you want to add them to your friends list, click here.)

crockpot cream of potato soup

i adapted this from a recipe i'm not sure where i found (helps a lot, huh?). either way, it's super tasty, and can probably easily be converted to stove top.

ingredients:
1 onion, diced
1/2 of a 32 oz bag frozen hash browns (i used the kind that looks like diced potatoes)
a cup or so of corn
enough water to cover the potatoes
2 vegetable buillon cubes
enough soy milk to make it look yummy
1/4 tbsp rosemary
a little bit of curry and turmeric
salt and pepper to taste
parsley

i'm the queen of vagueness, but here goes: sautee the onion in a pan. put it with the potatoes in the crockpot. pour enough water in it to cover the potatoes. add the buillon cubes and the spices. stir, cover and turn on high.

after about one hour; add the corn, taste and adjust spices. pour enough soy milk in to make it the consistency you like. if you use frozen vegetables, let cook for about another 2-3 hours on high. if they're not frozen, 30 minutes to 1 hour should do it.