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Menu for week of May 9

Last week had some highlights and lowlights. Let’s start off with the good. I made up some fajita enchiladas last week for Cinco de Mayo. DH really enjoyed them! And I even made the tortillas myself too. I was pleased all in all with the results.

And now, the bad. I hadn’t purchased sweet potatoes here before, but I did last week. I baked a couple of them one day. They turned out much differently than I’d anticipated. They sliced like a regular baked potato, and they were yellow and barely had any of the sweetness that we are used to in the States. They definitely were not orange and tender! The really sad thing is that DH hates baked potatoes and I am afraid these were a bit too much like baked potatoes. Oh well, now we know that sweet potatoes here are strange. I hear that they are quite good boiled.

Here’s what I have planned for this week!

Breakfast

  • Scrambled tofu on toast
  • Blueberry Grunts (except I just thicken blueberries in apple juice with cornstarch, and use biscuit mix on top)
  • Pancakes
  • Waffles
  • Oatmeal
  • Cereal (2 days)

Lunch

  • Roasted potatoes, Nutee Supreme, vegetables
  • Mad Cowboy bowl (I tried this once at Native Foods restaurant in Orange County. I absolutely loved it! I hope I can find the right ingredients to try and make it here. If you don’t have it, pick up a copy of the Native Foods cookbook. The recipe for this is in there!)
  • Lasagna (yes, carryover from last week’s menu. Didn’t get around to it then).
  • A loaf, possibly made into meatballs, using Magic Loaf Studio, and topped with something yummy… to be determined.
  • The rest of the lunches will probably be leftovers.

Suppers

(some days we don’t eat suppers because we schedule our lunches halfway through the afternoon due to work schedules)

  • Vege-chicken salad sandwiches (made with soy curls)
  • Cream of celery soup
  • Smoothies

In addition, I’m going to put some breakfast burritos away in the freezer along with perhaps some meatballs.

Visit OrgJunkie for more menu plans!

Vegetarian Fajita Enchiladas

vegan enchilada

Here’s your bonus post for Cinco de Mayo! This time, I decided to mix two great dishes into one… fajitas, and enchiladas. I’m pleased with the way they turned out, and I can guarantee that I’ll be making this recipe again. My hubby (who, as you may remember, doesn’t exactly love Mexican food) thought these were great!

Ingredients:

  • 1 onion, sliced in thin slices (fajita-style)
  • 1 pepper, sliced in thin slices (also fajita- style)
  • 1 cup water
  • 1 cup textured vegetable protein (TVP)
  • 1 cup cooked rice (I used basmati rice that I already had on hand)
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 2 large garlic cloves, minced
  • 1 tbsp McKay’s beef style seasoning
  • vegan sour cream (I’d use Tofutti sour cream if it was available, but I had to make my own. I used a Cashew Sour Cream recipe from The Vegan Table cookbook)
  • Tortillas (about 7-8 large)
  • 1 can stewed tomatoes
  • 1 19-oz can enchilada sauce
  • vegan cheese — I used a cashew pimiento cheese sauce
  • parsley for garnish
  • oil for sautéeing vegetables and filling mixture

Sautée pepper and onions together in a little oil until browned and wilted. Meanwhile, boil 1 cup water and pour it over the textured vegetable protein (TVP). Let the TVP reconstitute, then combine it with the rice in a small frying pan and brown with a little bit of oil. Add minced garlic, cumin, paprika, and Beef-style seasoning. Add a little bit of salt to taste.

Combine the pepper and onion mixture with the browned TVP and rice.

Preheat oven to 375°. Spray a 9×13″ casserole dish with nonstick cooking spray. Get your tortillas ready. In a long strip down the middle of the tortilla, place the pepper/onion/TVP/rice mixture, and add a dollop (probably around 2 tbsp) of vegan sour cream. Roll up the tortilla and place it in the casserole dish. Continue until all the filling and/or all the tortillas are used up.

Drain the stewed tomatoes and place in a sauce pan with the enchilada sauce. Bring to a slight boil, and then pour evenly over the tops of the tortillas. Bake at 375° for about 20 minutes.

Remove from the oven and either sprinkle heavily with grated vegan cheese, or pour cheese sauce over the casserole evenly. Place back in the oven for 5-10 more minutes, until the cheese is melted or the cheese sauce looks a bit baked (I don’t recommend pouring unthickened cheese sauce over the top — thicken it first).

Enjoy!
vegan enchilada

Sweet lil’ owls

Maybe you’ve already seen this really neat UStream live video cast of baby owls and Molly, their mommy. But if you haven’t, you really need to check it out and enjoy it!

Isn’t it neat that technology can show us what it’s like inside the nest of one of God’s creatures?

Video streaming by Ustream

Lovely links worth noticing

CLICK!

Here are links that caught my eye this week. Go ahead, and click on them. That’s why I’m sharing them!

Make beautiful spiral roses @ Little Birdie Secrets

For homeschoolers, reuse workbooks by using page protectors @ Homeschool Creations

A DIY-car iPad holder @the DiDenizen

Inspiring post on finding joy in homemaking @ Passionate Homemaking

Make a menu plan with Google Calendar @ Feels Like Home

Join the PARTY!

Ultimate Blog Party 2010

Well, come on in! I am thrilled you decided to come to my little home in the blogosphere.

At my party, I decided that brunch was a good theme for food, so please help yourself and find something delicious!
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We’ve got fresh grapes and cherries, non-dairy waffles with fruit sauce, vegetarian sausage, hash brown patties, and blueberry muffins. Please, grab a plate and enjoy!

Here’s a little bit about me and my blog:

My name is Joelle (I always tell people it rhymes with “The First Noel.” You know, the Christmas song.) I am a child of God. I have been married for 2 1/2 years to the love of my life. We are missionaries on an island.

And no, we don’t have kids. Yet.

I love writing. I started my writing “career” when I was about seven years old. I dictated stories to my mom who typed them out, and we have the little stories to this day (somewhere… in my mom’s archives). I have written much more since then. I got my B.A. in journalism from a Christian university and up til recently worked in the field of public relations, before coming to be missionaries.

In my free time, I like keeping house. Seriously. (I have a Dyson vacuum and that makes it fun.) I also like cooking. I started cooking when I was a kid and I haven’t gotten tired of it yet. But when I am really having fun, I enjoy scrap booking, rubber stamping, and quilting.

I blog about my interests in life:

  • Cooking. I enjoy cooking and baking. We are vegetarian so my cooking style reflects that. I post recipes and fun things that I’m working on in my kitchen.
  • Going green. I am trying to be environmentally conscious. I believe that as Christians we should be responsible about the way we care for our environment and be cautious about waste.
  • Faith and spirituality. From time to time, I share thoughts with you about faith, femininity and blessings that I’ve come across.
  • From time to time, I also blog about homemaking issues. You know, how to do things better… more frugally… with fewer harmful chemicals.
  • And I do blog about life in general from time to time.

Please subscribe to my blog so we can get to know each other better! And while you’re at it, follow me on Twitter!

Please browse around on my blog, and leave me a comment telling me a little more about yourself! What’s your name? Where do you blog? And what do you blog about? What’s your favorite breakfast?