Mega-Post Weekend!

So I know I have been slacking lately on the food blog this week due to my return to the insane schedule that is my life from August-June. However, this weekend I tried to regain some balance in my life and have therefore put together a more lively post for your enjoyment!

The weekend got off to a great start on Friday evening with a Mexican Fiesta Dinner. Well… great start in terms of food. If you’re looking for a bustling social calendar you have the wrong blog people. I enjoyed my quesadillas while lesson planning in front of the TV in my pajamas. If you’re looking for a blog that makes you feel better about the way you spent your Friday evening, I’ve got you covered...

Holy Guacamole:

4 mashed up avocadoes (I have not forgotten the meaning of PORTION CONTROL- Pat and his friend Ben shared the guac before heading out for a movie)

1 tablespoon minced garlic (Who knows what minced means? I put it in a garlic press… is that minced?)

1 tablespoon sea salt

Spash of OJ

Splash of lime juice

MASH IT UP BABY! DIP AWAY!

Veggie Quesadillas:

Whole wheat tortillas
Earth Balance
Vegan cheddar (Diaya or Galaxy)
Assorted veggies (lightly steamed)

1. Spread earth balance on one side or tortilla. Put face down on frying pan or skillet.

2. Top with light layer of cheese. Heat on medium until cheese melts slightly. Top with steamed veggies and a little more cheese.

3. Spread earth balance on another tortilla. Place on top of cheese & veggies, butter side up (holy Dr. Seuss Butter Battle flashback).

4. Press firmly with spatula. Flip. Heat until both sides are crispy and cheese is melty.

5. Wait until cooled to cut or you will have an ooey, gooey mess!

Post-Lesson Planning Treat = Melted vegan chocolate chips with almond milk and coconut yogurt

JUST LIKE CHOCOLATE FROSTING EATEN STRAIGHT FROM THE CARTON : )

Saturday morning didn't start off so good. No use crying over spilled oats in a jar?

Though this looks gross, it is actually amazing (not when you have to eat it from the bottom of the microwave). You take an empty peanut butter jar and make oatmeal in it. Peanut butter in EVERY bite. Anyone want to come clean my microwave for me? I'll make you my chocolate frosting! Yummmmm... dirty microwave.

After the microwave mishap, the day got progressively better. In fact it was the perfect, active, sunny August day. Patrick and I went hiking at Jockey Hollow which is a beautiful area in New Jersey (I know right? Who would have thunk it?) It was actually the sight of some Revolutionary War battles. Don’t ask me specifics… Patrick makes me read every single historical information sign when we’re there and I’d rather not discuss it further…

Pre-hike lunch = Pita bread pizza with collards and broccoli

Anyway, we enjoyed a lovely hike and then stopped at Whiteman’s for some Farmer’s Market essentials. See the loot below:

Grrrr... don't know why this is flippy dippy...

When we returned I cooked up some BBQ Apple Butter “Burgers.” First time I tried this recipe and definitely in my new top ten. So good!

BBQ Apple Butter Burgers:

1 can garbanzo beans
½ cup quick cooking oats (ground fine in food processor)
¼ cup chopped mushroom
*1 tablespoon bbq sauce
*1 tablespoon apple butter
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon cumin

*I used two teaspoons apple butter bbq sauce but I’m not sure if you can find that anywhere so I figured this would be the closest thing.

1. Pour garbanzo beans into a bowl and mash with fork.

2. Grind oats in food processor.

3. Finely chop mushrooms.

4. Mix together in a bowl with BBQ sauce, apple butter and spices until you have a ground up mess.

3. Form mixture into 4 patties.

4. Spray frying pan with cooking spray and "fry" patties for about 5 minutes on each side.

5. Top burgers with Tempeh Bacon. Sooo good. See below.

What is a summer burger without some WATERMELON?

Jersey corn and asparagus on the side

Mouthwatering (one word?)

About to go in my mouth... CHOMP

Sunday was a not so fun day so I knew I had to start off strong. I had to finish my final exam for my School Law class (my last assignment for my Masters- hurray!). I fueled up for paper writing with some vegan french toast and fresh berries from Whiteman's. The syrup is a combo of organic maple syrup and melted PB.

I enjoyed some snacks while paper writing but by the time dinner came around I was starving. I felt like ending the weekend Thai-style so I whipped up a Coconut Curry Rice Bowl. It is a quick and easy recipe if you want an exotic dinner in a hurry!

Coconut Curry Rice Bowl with Tempeh:

1 can Amy's Thai Coconut Soup

Assorted veggies (broccoli and zucchini pictured here)

1 cup dry brown rice (uncooked)

Coconut oil

Coconut Curry Tempeh

1. Empty soup and rice into a pot. Cover and bring to boil.

2. Add veggies and simmer for 12 minutes.

3. In a separate frying pan, heat coconut oil until it pops.

4. Turn heat down to medium and add tempeh strips. Cook 5 minutes on each side.

5. Mix together and gooble up.

Now if you'll excuse me, I am exhausted from a weekend of cooking, hiking and paper-writing. I am off to read my latest book purchase Skinny Bitch (as recommended by my good friend Bloomer). I'll let you know if they have anything revolutionary to say. There is an entire chapter entitled "Pooping." Should be interesting...