A Veggie Sandwich to Make Hardcore Carnivores Convert

When I first became a vegetarian (way back before it was cool), I had a really hard time finding animal-friendly lunches (especially sandwiches). Dinner was easy because I could cook anything I wanted. But, lunch…lunch had to packable and, preferably, not something that needed to be served hot. (I was never the kind of person who could eat lukewarm spaghetti).

Everything changed the day I discovered hummus. It was exactly what I had asked for and more. Not only was it low calorie enough that I didn’t have to measure every teaspoon as with peanut butter, but it tasted good with everything. And I do mean everything (including things like cheese, that peanut butter couldn’t even touch).

I know I’ve written extensively about my love for hummus, but I simply cannot help doing it again. Yes, peanut butter was my first great love, but I have long since divorced it’s nutty goodness in favor of hummus’ tangy charm that pairs nicely with sweets and sours and savories all at once.

I feel I should stop now and just get on with the recipe. For fear I may remove the hummus from its resting place in my fridge and, lick by lick, devour the whole container.

You can even toast the wrap and do it as a pizza!

Broccoli, Hummus and Cheddar Cheese–in a Wrap
serves 1

• Tortilla, wrap, bread, etc of choice
• Hummus (try my homemade recipe here)
• Chopped broccoli, steamed, baked or stir-fried
• Fat-free (or regular) cheddar cheese, shredded

→Lay the wrap on a flat surface.

Spread hummus on top.

Sprinkle cheddar cheese on top.

Dump the broccoli on. I like lots of broccoli so my sandwich is always overflowing.

See how I tried to make that seem as hard as a real recipe?

 

My 10PM dinner last night

I’m too tired to write something about this recipe right now, but here are some pictures to get your mouth watering! I know it’s messy in some of these, but doesn’t all good food make a mess?

This slideshow requires JavaScript.

 

I made hummus (again)

So, I used a recipe this time. It’s weird though because, the first time I used this recipe, it came out really good and, this time, it’s off. I guess that’s why they say you should never use recipes for things like hummus, hunh?

I don’t think the Victoza is going to be of much use to me. I started on the .6mg dose yesterday and didn’t have any luck with the supposed appetite suppression. In fact, if anything, I ate more. (But that’s probably from staying up too late).

I think I’m stressed or depressed about something but I can’t figure out what. I haven’t slept since the cardio ball (besides five minutes here and there) and I seem to vacillate between eating a lot and not eating. In fact, I had to steal some sleeping pills from the drug closet on Friday and ended up taking them yesterday night. I was STILL restless.

*sigh* Maybe I just need a shrink.
Shrink: And how do you feel about that?
Me: If I knew, I wouldn’t need you, now would I?
Shrink: And how does that make you feel?
Me: Annoyed that I’m paying you so much to continuously ask me how I feel.
Shrink: I’m sorry you feel that way.
Me: *slaps shrink and walks out*

That’s what happened with the last one anyway.

I cheated and used the same picture as last time. Doesn't matter, they look the same anyhow

Hummus (the second time around)

• 1/4c. yogurt (use greek)
• 1 can garbanzo beans
• 1/2c. tahini
• 1/2c. lemon juice (I used about 2 large lemons)
• 3 garlic cloves
• 1/2t. salt

→Put all ingredients in a food processor and blend. It helps to whir the garlic and chickpeas around a little first so there aren’t any chunks left.

Add more lemon juice (or citric acid if it’s too thin for more lemon juice) if you’re anything like me. You could also add some water if it’s too thick.

Grape Leaves

Apparently, existential crises are extremely conducive to the culinary arts. I’ve been cooking like crazy these past few days…muffins, mushrooms, eggplant, and, of course, grape leaves.

Before I get to the leaves though, I think I need to elaborate on the existential crisis. If you really don’t care and you’re reading this anyway, please keep reading…because I need some serious help on this one. That means you Nina! 😀

As you may or may not have heard, I’ve just graduated but, according to the wonderful educational bureaucracy that is my university, I won’t be receiving my diploma till next semester. (There was some sticky business with a few transfer credits from the study abroad I did in England).

Of course this means that no one is going to hire me. Not that I’m even sure I WANT to be hired right now. I did fail my journalism class (first class I’ve ever failed in my entire life). I’m probably not even meant to be a journalist. Getting that grade was like a life sentence…”Here’s your future as a journalist–failure.”

My friend says not to let that idiot discourage me. But maybe he’s right (the professor, not the friend). Maybe I’d be no good at being a journalist. I didn’t enjoy the class all that much. Two of the three papers I was assigned didn’t even use ONE of my stories.

Maybe I wouldn’t be happy being a journalist.

But then what the hell am I supposed to be? A doctor, maybe. I don’t care enough about people. Although the strange combination of art and science that is medicine has always captured my interest. I’m just afraid that, if I go through all the extra school, I’ll get bored of it. I might just be bored of being a journalist. I get bored oh so easily.

Bored of TV shows, bored of foods, bored of places, bored of things, bored of classes, bored of people, bored of jobs, bored of careers…I haven’t been able to stick with one thing for an extended period of time. Everything just gets old after awhile.

*sigh* I wish I knew why I’m constantly craving new. Maybe that’s why I wanted to be a journalist in the first place: I thought it would always be something new, but given this last semester, that feels like a fallacy.

What do I do?!!!

Grape Leaves in the pot (I know the picture's bad, but it was dark out so I couldn't get a clear picture without the flash)

Vegetarian Stuffed Grape Leaves
**I’m not going to detail how to stuff them because I don’t think I’d be able to describe it properly. Just google it and watch a video.**

• Grape leaves
• Rice (or brown rice, which is what I used)
• chopped tomatoes
• chickpeas
• parsley (chopped)
• green onions (stem and bulb, chopped)
• yellow onions
• garlic and lemon juice to cook the leaves in
• olive oil

→Drain, rinse and blanch the leaves. Soak the rice in water for 10-20 minutes and rinse.
Mix the rice with everything but the garlic, lemon and olive oil.
Spread the grape leaves out, put a tablespoon of rice mix in the center and fold (this is where you might want to look at a video).
Line the bottom of a pot with carrots or onions or extra grape leaves. Arrange the grape leaves on top so that there’s no room between or around them.
Put a layer of sliced garlic on top. Add lemon juice (FRESH) and enough water to just reach up to where the grape leaves are.
Put the pot on high heat until the water boils and then reduce to medium for about an hour.
Enjoy all the hard work.

Zen #5: Letting Go and Some Eggplant Falafel

I really wanted to call it “Baba Ganoush Falafel” but the lack of tahini in my kitchen makes this somewhat pointless. I think if you give foods exotic names, they taste better. Some strange psychological thing.

I actually made these a few days ago but didn’t feel like posting the recipe because I was too excited maiming the drunk cat on my birthday cake. Yes, there was a drunk cat and, yes, I will be putting pictures of said drunk cat on this blog as soon as my parents email them to me. Now, this was a very special cake (I spent six hours trying to find a place that would make it the day before I needed it so it better be special!). It was not only the first “non-dietized to the point of disgustingness” birthday cake I’ve cut (and consumed) in the past six or seven years, but also the most unique cake any of you have never tasted (yes, it’s supposed to be never).

This cake, which I spent half an hour ordering, was a variation on Whole Foods’ “berry custard cake” (or something). Instead of all normal cake, it had half regular vanilla cake and half angel food cake (soaked in pineapple juice…no, wait, orange…or pineapple?…ummmmm…), the “whipped cream frosting” on top was whipped with stevia instead of sugar, the custard, usually vanilla, was flavored orange (I think the cake was soaked in pineapple then), and all of it was adorned with a drunk cat holding a bottle in honor of my little kitty who couldn’t be there. Yes, this was the most unique cake Whole Foods has ever had the misery of writing down an order for. I would go into detail about the phone conversation I had with the guy, but I don’t think it needs to be any more painfully obvious how obsessed I was with having the perfect birthday cake.

You better believe I was going to eat this one.

I did realize something, though. The entire time I was there, whether I was stuffing my face with falafel and hummus from Anita’s Kitchen or stuffing my face with the poor dismembered icing-cat on my cake, I felt like something was off. Julie was there and my whole family was there and it should have been a really happy day, but it wasn’t. All I wanted to do the entire time was get up and run back to my apartment to give my little kitty a kiss.

And, then, amidst all the laughter and stuffing of faces, with custard still smeared on my face, it hit me. I didn’t belong here with these people. They weren’t the people I knew and loved anymore or, maybe, I wasn’t the person who knew and loved them. Somewhere, between the starving and the bingeing and the cutting and the pills and cat and dreams of changing the world, I had changed. I would always love those people because of my past, but I couldn’t force myself to be who I’m not anymore just to stay among people who value image as much as my family does.

"Falafel" and (sadly) store-bought hummus

Falafel (sort of)

• 1 medium eggplant
• roasted garlic
• tahini would be great if you’ve got it
• cumin (if you want)
• salt and pepper
• flour (all I had was oat but anything can be used)

→Broil the eggplant until the skin is charred. The best way to do this is over an open fire (got a gas stove? me neither). If you don’t have a gas stove, you can broil it in the oven, but you’ll have to watch it carefully and turn it frequently. Mine didn’t really roast all the way through. You could bake it too, but that wouldn’t give the same flavor.
When the eggplant is soft all the way through, scoop out the pulp (or peel it) and put it in a bowl or container or something. Mash with a fork until creamy.
Add roasted garlic (I cheated and used roasted garlic out of a bottle, but if you’re at the store, buy some garlic and roast it!), cumin and salt and pepper to taste.
Add flour, a tablespoon at a time until the mixture is thick enough that you can form patties.
Bake, fry, pan fry, whatever.

NOTE: choose an eggplant that is heavy for its size and use promptly to prevent a bitter taste.