It's like a radio station of Terry Hope Romero, except it's a blog

 

LAST POST, NEW BLOG

Hey there. Just a heads up, I no longer post to this blog. I’m funneling my efforts into:

http://veganlatina.tumblr.com

Please update you links and send me your love. 

Yours in the struggle, the streets, and the tumbl

xTerryx

Homemade okra tomato masala, rainbow chard saag w/ garlic, plain soy yogurt + cilantro and puffy homemade chapatti bread. Eat using hands!

Homemade okra tomato masala, rainbow chard saag w/ garlic, plain soy yogurt + cilantro and puffy homemade chapatti bread. Eat using hands!

I can go days and even weeks eating all kinds of delicious food and somehow feel like I’ve missed something. And the answer is always clear: rice and beans. Whenever I’m feeling not quite my food-self it’s beans and rice to the rescue.The plate above makes use of last week’s produce, including two gorgeous green peppers and fresh onions and garlic from the farm for the bean’s sofrito (and a little bit of tomato too). The brown basmati rice is spiked with roasted pumpkin seeds, lime, cilantro and hemp seed oil. Cabbage-carrot salad (more refugee produce from weeks ago) and a lightly fried sweet plantain make an ideal meal for a slightly jaded palate.

I can go days and even weeks eating all kinds of delicious food and somehow feel like I’ve missed something. And the answer is always clear: rice and beans. Whenever I’m feeling not quite my food-self it’s beans and rice to the rescue.

The plate above makes use of last week’s produce, including two gorgeous green peppers and fresh onions and garlic from the farm for the bean’s sofrito (and a little bit of tomato too). The brown basmati rice is spiked with roasted pumpkin seeds, lime, cilantro and hemp seed oil. Cabbage-carrot salad (more refugee produce from weeks ago) and a lightly fried sweet plantain make an ideal meal for a slightly jaded palate.

Quinoa keyboard muesli

quinoa muesli

Morning! Sneak more quinoa into laptop breakfasts by adding the cooked grains into homestyle quick muesli. I make a batch (1 cup quinoa + 2 cups water) and keep it chilled for spontaneous quinoaification of salads, stir fries and this warm weather whole grain breakfast.

No recipe required, just stir together and let soak for 20 minutes:

cooked quinoa

rolled oats (try toasting the oats first)

sesame seeds or ground flax seeds

dried cherries

almond, hemp or soy milk

Chopped peaches and blueberries

Sprinkle with cinnamon and drizzle with agave or maple before serving

Sip: Chilling with a cold brew

Draining cold brew coffee. Costs nearly nothing to make and tastes like a million bucks.

Using TJ’s Nola blend with dark roast and chicory. Can’t get enough of chicory and coffee together!

The mesh strainer is a cheap thing from a dollar store but ideal for this brew. Look for something with a very tight weave. And look, it fits into the mouth of the mason jar almost perfectly.

Cold brew for a hot day

1/3 cup medium grind coffee (I heart chicory coffee blends)

1 1/2 cups filtered water

1 large mason jar with a lid

Stir together coffee and water in jar (I like to cap and shake it). Let sit in a cool dark place overnight. Strain well into a clean glass jar. If you let the coffee sit for a few minutes some of the finer particles will settle to the bottom of the glass and the remaining brew can be poured off.

It’s ready to go after this, and very strong. Try 3/4 cup of coffee plus 2 Tablespoons of water and pour over plenty of ice. Add almond milk or coconut-based creamer. I think it’s sweet as is, or add agave or simple syrup to taste. Water down or skip the water for less strong coffee or a drink with additional ‘tude.

Morsel: Gluten Free Zucchini Muffins

I have an assortment of gluten free flours: corn, brown rice, quinoa, tapioca and a small nation of zucchini roosting in the veggie bin.

Muffins seem like the only solution to my troubles.

The recipe is a work in progress.
It did bring on the end of one medium sized zucchini and my craving for healthy baked goods. Mission accomplished.