Sometime this week I hope to have a day fulled with meals like these; as of late I’ve been so busy I’m more likely to be seen eating medjool dates and pop chips for, like, every meal. Throw in the occasional vegan goodie I’ve been snagging here and there (cupcakes! vegan pesto! weird daiya cheese block that I’m nervous to try!), and you’ve got a good picture of what I’ve been eating lately. It’s really no wonder I’m still salivating over these images from a week ago; that bagel sandwich is perfection on a plate, and I’ve really got to make that burrito filling again, and not just because I need some serious burrito-rolling practice!
Apple (I personally like Gala or Honeycrisp best; you want a good-sized apple with a bit of crunch to it)
Tablespoon or so maple syrup
lemon juice (not totally necessary, but I love it.)
Pre-heat oven to 375 degrees First, core the apple. I do essentially what this tutorial describes, but if you’re more talented than I you can core it more traditionally, more like one would do a pumpkin to make a jack-o-lantern.
Then place one of the two apple haves into a glass baking dish. Splash a little lemon juice onto the apple halves to keep them from browning. Then eyeball how many raisins will fit into the cored apple half (usually a little under a quarter cup), and in a separate small dish mix those raisins, the maple syrup, and the dash cinnamon. Feel free to add a little more maple syrup if you’d like, and a splash more lemon juice. Fill the apple half in the dish- you’ll want it heaping full- then top with its other half.
Don’t worry if a bit of maple syrup spills out the hole in the bottom of the apple; if it looks like a lot has escaped, I usually mix a little lemon juice and maple syrup and drizzle it over the top of the apple.
Cover the dish with tin foil; slice a few holes in the foil to let steam escape. Then bake for 30-40 minutes, until apple has browned a bit, and is soft enough to pierce with a fork.
Pull out of oven, let cool a bit, then dig in!
Stuffed Veggie Open-Face Bagel Sandwich:
I made this using random veggies and a pre-made salad blend from my mother’s refrigerator. It turned out so good, and it was so easy!
One bagel (mine was a whole wheat everything, mmm)
Salad blend (Mine had lettuce, broccoli, a packet of cranberries and sunflower seeds, and a packet of bacon bits that I avoided)
A variety of other vegetables- I used asparagus and snap peas.
Turn broiler on high, and put in asparagus and snap peas (or whatever veggies you choose); cook for a few minutes, until crisped.
Now, the way that I was able to really fill the bagel was through a method known as “scooping”. I love it because it turns a bagel into a little bread bowl of sorts, but also because it significantly improves a bagel’s calorie count. You can get a tool for it, but I use a spoon with little to no difficulty. You really just need to sort of go at it, scooping the innards of the bagel out, obviously leaving enough to maintain its structural integrity. Dispose of the dough-y bagel middle, then toast both halves. Once the vegetables are sufficiently cooked, combine all vegetable ingredients, then fill ‘er up. I like to leave the avocado slices for last, placing them on top of each filled half. You better believe I ate about half of it standing in the kitchen before making it to a table, but I recommend sitting to eat to guarantee that you lose as little veggies as possible.
However you eat it, enjoy!
Quinoa, Sweet Potato, Zucchini, and Soyrizo (Burrito Filling):
I have to be honest, my filling never made it into a burrito, which is why it’s pictured here sans tortilla. I had these great burrito-making plans for when I got to work, and they just completely failed. As it turns out, me and burritos are not compatible. I ended up sort of scooping the filling into torn pieces of tortilla, essentially making teeny tiny little tacos. I promise this is delicious, I imagine even more so if you are more skilled than I at the art of the burrito.
1/2 cup quinoa (cook with vegetable broth, optional)
2 zucchini, chopped.
1/2 sweet potato, chopped.
soyrizo (I use frozen Trader Joe’s brand, and cut mine into about 6-or-so 1/2 inch thick rounds, but really, use as much or as little as you’d like)
1 cup spinach.
Any seasonings you’d like; for a dish like this, I usually use a good amount of salt and pepper, plus garlic powder and maybe a little curry powder? Experiment.)
Cook quinoa according to package directions (essentially, you want a 2-1 ratio, so 1/2 cup quinoa, 1 cup water, or vegetable broth. Combine in saucepan; once boiling, reduce to a simmer and add lid, cooking until water is absorbed and quinoa is supple.) Heat a bit of spray oil in a pan, then add sweet potatoes; cook until soft, but still a little firm. Add zucchini and sliced soyrizo, and cook until all vegetables are soft and the soyrizo turns to crumbles (no longer frozen). At the very last minute, add spinach. Combine with quinoa.
Try using it in a burrito or taco, perhaps adding some vegan sour cream or a little guacamole? You could almost use it as a dip, scooping it up with tortilla chips. Or you could eat it like I did, with my hands and some torn tortilla. Don’t overthink it; it’s good, I promise.