California Autumn - Sweet Potato Tacos

I love fall. But I live in California. I've seen about three deciduous trees and there is a severe lack of crisp air and apple orchards.

But I need my fall fix. So, I decided to mix a little California with fall: sweet potato tacos.

I only discovered that I like sweet potatoes a few years ago. The orange color and slightly strange smell always turned me off. But then I tried sweet potato fries and fell in love. Ever since, I have been looking for great sweet potato recipes.


My friend, Maddie, visited a few weeks ago and I made her sweet potato samosas. I had a leftover sweet potato. What to do? Well, I also happened to have corn tortillas. So I trolled the internet and found this recipe on The Washington Post's Meatless Monday column. Sweet potato tacos might sound weird, but they are actually completely amazing and totally wonderful.

Can I just say...oh. my. God. Yummy. Here's the recipe:

Ingredients

• 1 large sweet potato
• 1 clove garlic, minced or mashed
• ¼ teaspoon cayenne and/or smoked paprika to taste
• ½ fresh chile of choice, seeded and diced (optional)
• salt to taste
• 1 medium yellow onion, cut into half moons
• ½ red or yellow bell pepper, diced
• 1 tablespoon olive oil
• Vegetable oil for frying tortillas
• 8 -10 small corn tortillas
• at least ½ cup grated smoked mozzarella and/or cheddar
• Small bunch cilantro, chopped, and lime wedges, for garnish

Directions
Peel and cut sweet potato into cubes. Place in a medium saucepan, cover with water and bring to a boil. Cook until fork tender, about 25 minutes, and drain. Mash with garlic, spice, chile (if using) and salt. Taste for seasoning and adjust. Should have a little kick in the mouth.

In a medium skillet over medium heat, heat olive oil. Add onion half moons and diced pepper and allow to soften, about 7 minutes. Season with salt and pepper and reserve.

Meanwhile, prepare the tortillas: Heat ¼ teaspoon of oil in a skillet over medium-heat hit. When oil is hot, place a tortilla in the pan and fry until soft, about 25 seconds; flip and repeat with the other side. Do not let tortilla get too crisp; reduce heat if this happen. It’s key to keep oil to a minimum, as the tortillas will end up unpleasantly greasy.

Place tortillas on a plate and keep warm, and preheat oven to 325 degrees.

Assemble your tacos: Spoon a scant tablespoon of sweet potato mash in the center of each tortilla, and flatten it a bit. Add a teaspoon or so of onion-peppers and top with grated cheese. Fold over so that ends meet and place on a baking sheet.

Bake for about 8 minutes, until somewhat crispy and cheese is melted.

Garnish with cilantro and lime. Ripe avocado slices also make a luscious topping!

Definitely include avocado slices. DEFINITELY.

Enjoy!

Best Vegan Cupcakes - Experimenting with Vegan Baking

Nichole inspired me to start baking again. And that can only mean one thing: vegan baking! I have always loved to bake, but Nichole inspired me to learn a new, cruelty free way of baking. Ever since, I have been attempting to learn and experiment with classic vegan baking.

Of course, my favorite vegan baking cookbook is the previously mentioned Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. The first recipe I made was the Brooklyn Brownie Cupcakes, which includes delicious ingredients like bourbon and soy yogurt. Um, yum.

Last night, I decided to go a bit more classic, but with a twist. I made the basic chocolate cupcakes that Nichole shared with us earlier, but made the frosting with a bit of a twist.

For half of the cupcakes, I made peanut butter frosting and topped them with chopped Reese's cups. For the frosting:

Ingredients:

1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine

1 3/4 cups powdered sugar, sifted if clumpy

3/4 teaspoons vanilla extract

1/8 cup plain soy milk or soy creamer

2 tbsp peanut butter

Directions:

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla, peanut butter, and soy milk, and beat for another 5 to 7 minutes until fluffy.

For the other half of the cupcakes, I made strawberry frosting and topped them with pink sprinkles:

Ingredients:

1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine

1 3/4 cups powdered sugar, sifted if clumpy

3/4 teaspoons vanilla extract

1/8 cup plain soy milk or soy creamer

2 tbsp strawberry preserves

Directions:

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla, strawberry preserves, and soy milk, and beat for another 5 to 7 minutes until fluffy.

I think I have created some vegan baked goods lovers at work!

Mom Knows Best

Don't get too excited, Mom.

But, when it comes to cooking, my mother is Queen. She's a goddess. She should have statues erected to her and churches built in her name. Or maybe restaurants. The only meat I miss is her paprika chicken from Julia Child's cookbook. The point is, she is a FABULOUS cook, and a great baker, too.

Oh, and she's a pretty great mom as well. :-)

So I don't know why I even tried that other marinara sauce. After making it two times, I got sick of it and needed to go back to momma's cooking. So I nagged until she emailed me the recipe, and promptly made the sauce yesterday afternoon.

Ingredients:

• 2 28 ounce cans of crushed tomatoes
• 1 12 ounce can of tomato paste
• 1/3 cup snipped parsley
• 2 Tablespoons brown sugar
• 3 Teaspoons dried, crushed oregano
• ¼ Teaspoon Thyme
• 2 Bay leaves
• 3 Cups of Water

I was surprised to find that I didn't have thyme, so I used basil instead (I need to get on that). Also, instead of three cups of water, I used 2 1/2 cups of water and a 1/2 cup of red wine. Totally recommend it.

So, how you make this fabulous sauce:

Saute the garlic and onions in olive oil until the onions are tender.

Add the rest of the ingredients, stir, and simmer for 4-5 hours. Make sure there are little bubbles in the center, as Mom says.

Your house will smell great. You will be thrilled with this sauce, I swear. I put it over four cheese tortellini from the refrigerated section of the grocery store (yeah, I copped out there). A great, easy, satisfying Saturday dinner!

Thanks, Mom. You're the best!

Ode to Oggi's

I love California. Great Mexican food, palm trees, ocean, fabulous weather. But I love pizza. And I'm from the East Coast. If you've ever been to California, you know that the Golden State is NOT known for good pizza.

In fact, California pizza is almost always disappointing. I go in with high expectations and am consistently let down. So I have made it my mission to find fabulous pizza on the west coast.

And about a month ago, I found my current favorite pizza place, Oggi's Pizza and Brewing Company.

Oggi's (pronounced O-gee's) is a chain of pizza places in San Diego and Arizona. My favorite location is in Encinitas on Encinitas Blvd.

What I love about Oggi's:

• The crust--I've tried both regular and thin and the crust is well made, not salty, and tasted like the East Coast pizza I dream about.
• The sauce--Tomato sauce or garlic and olive oil. Either way, you can't go wrong. Well spiced and proportioned correctly.
• The options--Oggi's offers a multitude of toppings and, most importantly, cheeses.

What I order: Regular crust, no mozarella, gouda, green peppers, red onions, and fresh basil. I can't get sick of this pizza.

Recently, I tried the thin crust with garlic and olive oil sauce, parmesan and mozarella, basil, tomatoes, and green peppers. Totally delicious, especially when dipped in my homemade marinara.

photo courtesy discoversd.com

Oggi's is also a brewery, which makes it top on my list. Amazing beers always served in frosty glasses makes for a great experience. I love the Sunset Amber but have enjoyed the Light Lager as well.

The quest will continue--There is a New York style pizza place down the street from my apartment I plan to brave soon!

PS-- Meet the new member of my family, Bounder :-) (He's clearly a Steelers fan!)

Hummus: Food of the Vegetable Gods

Hummus, that old vegetarian staple, is a deceptive dish. It seems simple, right? Garbanzo beans, tahini and what not. But, if you’ve ever tried hummus from one of those grocery store containers; you know it’s not that simple. Some hummus tastes more like wet concrete than the delicious, refreshing spread we all know and love.  Good hummus – really good hummus – is somewhat elusive.

However, I have a treat for you readers. I’ve found the Apollo of Hummus, and he lives in my apartment. My boyfriend, J, spent his youth slaving away inside the hot kitchen of a Middle Eastern restaurant, and his hummus is by and far the most delicious that I’ve ever tasted. After some serious bribery (read: a case of Corona) I’ve convinced him to share his wisdom on Veggie Horizons.

J’s Original Hummus

There’s nothing like an original!

Ingredients:

Two Cans Garbanzo Beans, Drained and Rinsed

2 Large Cloves Garlic, Chopped

¼ Cup Extra Virgin Olive Oil

1/2 Cup Lemon Juice

2.5 TBS Tahini

1 TSP Salt

Directions:

Combine all ingredients in a food processor, and blend until smooth. Serve with warm pita, veggie crudités, pretzel chips, or anything else you like!

J’s Hot Hummus

Add peppers and a tomato for a spicy kick!

Ingredients:

Two Cans Garbanzo Beans, Drained and Rinsed

1 Serrano Pepper, Chopped

2 Yellow Banana Peppers, Chopped

2 Large Cloves Garlic, Chopped

1 Medium Tomato, Chopped

¼ Cup Extra Virgin Olive Oil

1/4 Cup Lemon Juice

2.5 TBS Tahini

1 TSP Salt

Directions:

Combine all ingredients in a food processor, and blend until smooth. Serve with warm pita, veggie crudités, pretzel chips, or anything else you like! 

Fast Snack of the Week: Pita Chips

Happy Monday everyone!

I'll admit it: I'm a lazy snacker. Sure, I want to be healthy and feel fulfilled without feeling overfilled when I snack. But I'm not one of those people that whips up fancy homemade snacks. I like to grab something from the refrigerator or pantry and go. But often a Luna bar or Fiber One bar just doesn't sound appealing and the thought of yet another pretzel makes me want to gag.

This past year, I discovered my new favorite snack: Stacy's Pita Chips. My mom and I bought them on a whim to try with dips and guacamole. And was it ever the best impulse purchase!

Apparently there is a real Stacy, but the company is currently owned by FritoLay. Stacy's pita chips come in multiple flavors, including multigrain, parmesan garlic and herb, and cinnamon sugar. My favorite are the Simply Naked chips, garnished with nothing but sea salt.

So why do I love Stacy's pita chips more than other brands? Well, besides being completely delicious, they also contain 0 trans fat and 0 cholesterol. They are also certified by the FDA as all natural, meaning they don't contain any artificial or synthetic ingredients. So what do Stacy's Simply Naked pita chips contain?

Ingredients: Enriched wheat flour, sunflower oil, canola oil, sea salt, whole wheat flour, organic cane sugar, oat fiber, active yeast, compressed yeast, inactive yeast, and malted barley flour.

No synthetic ingredients. Just delicious pitas baked twice for a crunchy, delicious snack. And 10 chips contain just 130 calories.

While Simply Naked chips are great straight from the bag, they are much better paired with other simple, delicious, and healthy snacks. My personal favorite pairing is Simply Naked chips with a wedge of Laughing Cow cheese (35 calories a wedge) in either French Onion, Garlic and Herb, or Mozarella, Sundried Tomato, Basil. I usually add a sliced apple for a satisfying lunch.

For a more substantial snack (not to mention great party food), pair Simply Naked chips with guacamole or hummus (Trader Joe's makes an amazing spicy guacamole if you don't want to make it yourself! And their hummus is amazing, too).

To make Stacy's a meal, try making a plate of delicious yet healthy nachos. Layer pita chips on a cookie sheet. Add chopped onion, jalapenos, and shredded cheddar cheese. Bake for 10 minutes, then garnish with light sour cream, avocado slices, and salsa.

Stacy's pita chips are a simple, basic, high quality snack perfect for lazy snackers like me. In Pittsburgh, find them in Giant Eagle or Target. In California, in Albertson's, Ralph's, and Target. (In the chip aisle in Target but often in the deli section of grocery stores).

Las Obsession

Good morning from the west coast!

I thought I'd share my current favorite meal. As I said before, I still eat fish (Nichole doesn't). So I am always in search of really fresh, well prepared fish meals. And let me tell you, my quest has led me to some pretty terrifyingly (deep-fried) disgustingness that I suppose was fish at sometime in its life. This is especially true when it comes to fish in Mexican food.

And then, a miracle.

A few years ago on a trip to California, a friend took me to Las Olas, a Mexican restaurant in the North County San Diego area. I fell in love with the margaritas (their cadillac is to die for), and their warm corn tortillas. A couple of weeks after I moved out here, I started going back. And I was brave. I ordered the char-broiled fish taco platter. And I never looked back. I have had this meal at least once a week since.

Included in the meal:

• Charbroiled fish with carmelized onions
• 3 lime wedges
• Your choice of two of three: rice, beans, and/or Mexican cole-slaw
• Guacamole
• Pico de gallo
• Corn tortillas
• And the real kicker...yogurt salsa. Absolutely to die for.

If you're ever in San Diego, you MUST go to Las Olas. There are two locations: one in old town Carlsbad and one right on the beach in Cardiff-by-the-sea.

Carrie

Coast to Coast: A Vegetarian Love Song

Welcome to our blog!

So...who we are, and why you should read our blog (besides the fact that you are our friends or you have no life.)

We're both vegetarians (me recently, Nichole for longer.) We love food. We love to write. So, we're going to write about food. I recently moved to Southern California and Nichole is still in Pittsburgh for now, so our perspectives on food culture, vegetarianism, and the best damn food we've ever eaten will be varied and (hopefully) exciting and interesting.

Nichole and I met in a college writing class at the University of Pittsburgh. We were both creative writing majors with a clothes addiction and serious opinions that we felt the need to express all of the time. It was only a matter of time before witty class banter turned into coffee dates and one very awesome dinner date in which Nichole made the best cauliflower soup I have ever had.

I'll let Nichole tell you about her cultural food background, but here's mine:

My family is quite a mix of European nationalities. We like to tout our French heritage, but really we're mostly German and English. Like most families, we have those recipes that everyone in the family makes and no one can tell you where they originated. Pasties make sense: a fluffly British pastry filled with meat, potatoes, and vegetables that I hated as a kid but tried while studying abroad (pre-vegetarianism) and loved. The corn tortilla tacos deep fried and filled with ground beef? Not so much. No idea where that one came from.

I grew up with a mother who could COOK. Amazing homemade marinara sauce, grilled salmon, steamed artichokes, huge salads with homemade vinagarettes, red skinned garlic mashed potatoes, baked chickens with rosemary and thyme, homemade German rolls. And the baked goods? Oy vey. A chocolate cake and chocolate frosting recipe passed down for generations that would turn any beefy football player into a blubbering puddle begging for more, more, more, and a glass of milk, please? In other words, I grew up LOVING food.

I experimented with vegetarianism when I was 14, but it didn't last very long due to some family pressures and going cold turkey. This time, I phased out meat gradually and it was a more organic process. I stopped eating red meat, then gradually just stopped buying or ordering anything chicken or turkey. I still eat fish, however, because I am a bit picky and wouldn't get protein any other way.

On that note, things I usually avoid eating:

• Nuts (except peanuts, but they are legumes)
• Olives
• Mushrooms (I know, I know, I just can't get past that they're fungus. I eat veggie burgers and pretend they aren't in there)
• Zucchini
• Pickles (love cucumbers, however)
• Beans

A few of my FAVORITE things:

• Tomatoes
• Bread
• Onions
• Cheese
• Skim Milk
• Cereal (especially Fiber One Honey Clusters)
• Broccoli
• Corn Tortillas (and all Mexican food)
• Chocolate (duh)
• PG Tips tea
• Pasta
• Pita chips
• Strawberries
• Apples
• Yogurt
• Ice Cream (my major weakness)

And, of course, both Nichole and I like alcohol and have preferences. My favorite white wine is Pinot Grigio, my favorite red wine is Pinot Noir. My favorite cocktails are margaritas, vodka gimlets, and cosmopolitans. I live for a good cadillac margarita and a really rich, earthy Pinot Noir.

We hope you'll read our blog :-) There will be a lot about food we eat, the way vegetarians survive on different coasts, the difference in food culture on the West Coast and East Coast...and of course, segments on the BEST damn thing we've ever eaten.

Here's to good food,

Carrie

(Me and a fabulous pizza at The Good Pie in St. Louis, MO)