The Lazymen’s Lunch

Normally, I eat a lunch that’s even lazier than this–just leftovers from the previous night’s dinner. I just typed nicht instead of night, I swear to you it’s because I was just reading some Old English. Holy crap! My past is coming back to haunt me. Curse you, BA in English.

Anyway, back to my lunch. I had just gone to the grocery store, but since everything I buy is to be made into something else, I have no convenience foods except for hummus. So, behold, the laziest lunch I could think of! I mean…of which I could think.

The Lazymen’s Lunch (serves 1 lazy person):

  • 1/4 cup uncooked quinoa
  • 5-6 cherry tomatoes
  • 4-6 Kalamata olives
  • 1 T dehydrated onion
  • 2 T hummus
  • 1 T water
  • 1 tsp Balsamic vinegar
  • 1/2 tsp dijon mustard
  • 1/4 tsp agave (to taste–if your tomatoes are very sweet, you probably don’t need it)
  • salt & pepper to taste

Put the quinoa in a pot on medium-high heat with 1/2 cup water, and wait for it to boil. Once boiling, add the dehydrated onion, cover and turn down to a simmer. It should be done in 15 mins. In the meantime, take your handful of tomatoes and put them in the broiler (I have a little toaster oven for this). Broil them until they turn brown and the skins peel back. 

Now, mix the dressing ingredients: thin your prepared hummus with the water, and then add the vinegar, mustard, and agave (if you’re using it).

When the quinoa and onions are done, mix with the dressing. Add in the tomatoes and olives. Ta-da! A terrific lunch. I will say, it did feel like it was missing something green, so maybe some spinach? Or a little basil? What do you think?


Six Layer Dip & Pretzel Cookies

We were invited to an Easter party (yay!) so I got the chance to try out some of my newfangled vegan cooking skillz. Also, since it was a BBQ with hot dogs and hamburgers, I needed to make something for myself to eat that would be both a complete meal and not make it seem like I was avoiding their food.

My favorite moment? When a guy with his girlfriend showed up, and they all announced, “Oh, the vegetarian is here!” I ran in the house, pointed out my vegan food, and told him that he rocked.

I’m gonna go step by step on this so you don’t miss out on any delicious layers! First, though, you need to get out a 2.5 quart dish. If you had a classy glass one, it would look even better.

Layer 1–bring on the hummus!

For this layer, I used the recipe from Appetite for Reduction. I made the jalapeno & cilantro hummus following the directions exactly. Smooth onto the bottom of the dish.

Layer 2–beans! Beans! Beans!

This layer features the Unrefried Beans from Appetite for Reduction. So simple! So classy! So gassy.

Layer 3–WTH? More beans?

Yes! Now, we get to my part. MUWAHAHA! For this layer, I followed the spirit of the Unrefried beans, but instead used these ingredients (I changed all the spices, so just use what I have listed here):

  • Black beans instead of pinto
  • Shallot instead of onion
  • Smoked paprika (1/2 tsp)
  • Cumin (1/2 tsp)
  • Chili Powder (1/2 tsp)
  • Garlic Salt (1/2 tsp)
  • Dash of Cayenne Pepper
  • 1/4 cup of corn

Then just make them the same way you did the previous layer.

Layer 4–the unexpected potato

Yep, potatoes. I know, that seems crazy right? They. Were. Awesome.

First, you want to dice three tiny (think fingerling) yukon gold potatoes really small. Toss them with 1 tsp of olive oil. Then, add the same mix of spices for the black bean layer, though you’ll probably want a tad more salt. Mix until well coated, then bake at 450 degrees for 20 mins, or until they are rather crispy on the outside and totally cooked.

Here they are before going into the oven:

Layer 5–Guacamame!

Did I spell that right? No matter. Just follow the directions in Appetite for Reduction. I leave out the tomato, because whatever I’m making is already so tomato-y that I don’t need it. Same here.

Layer 6–mmmm…salsa

And now I just use the salsa dressing recipe from Appetite for Reduction (I really need to think of a shorter way to write that without sounding like Rachael Ray). I used my food processor this time, because leaving the tomatoes in big chunks isn’t great for dip. It’ll smash your chip! I also took the vinegar down to one teaspoon.

Top it all off with two chopped up green onions, and it’ll look fantastic! Pleased the vegans and nonvegans, too. And the unethical ones.

Special Bonus time!

I also make the Pretzel-Apple-Peanut Cookies from Vegan Cookies Take Over Your Cookie Jar. They were a pretty big hit! Mine came out kinda on the crunchy side, I’m not sure if that’s the way they should be. Lots of work, but great for a party when you want people to be surprised by what you’ve made.

For all the cookbooks mentioned here, just go to…shhh…I love them.