Pita Chips

Hummus is my go-to snack. It's high in protein, low in calories, and super yummy. I use it as a spread in sandwiches, with Mediterranean food like falafel, and as a dip for veggies and pita chips. Which leads me to my problem, I'm not a fan of store bought pita chips. They're usually too salty and too hard, so now I make my own.

1 package of pita bread or pockets

Olive oil

Kosher salt

Preheat the oven to 375 degrees. Meanwhile, cut each pita round into eighths and lay the pieces on a cookie sheet. Drizzle with olive oil and sprinkle with kosher salt, then toss gently. Bake for about 15-20 minutes, flipping halfway through. 

Perfect for dipping! 

Vegetarian Chili

   A family that we met through my father's work, and with whom we have become friends (and eventually neighbors), are all vegetarian and I get a lot of recipes and ideas from them. They make this chili a lot for parties because it's easy to make large amounts and it's always a crowd pleaser. This recipe is super easy and super yummy. 

Vegetarian Chili

          
          2 tbsp oil
          1 large yellow onion, chopped
          4 cloves of garlic, minced
          2 tbsp chili powder
          1 tsp cumin powder
          cayenne pepper (to taste)
          salt
          1 28oz can of crushed tomatoes
          4 ripe fresh tomatoes
          1-2 cups bell pepper, chopped
          2 15oz cans of black or kidney beans, or combination
          1 cup corn kernels 
          sour cream, cheese, chives, etc for topping

          Saute onions, until soft, in the oil. Add the garlic, chili powder, cumin, cayanne, and other seasonings. Saute a bit more. Add crushed tomatoes and simmer for about 5 minutes. Add in fresh tomato and bell pepper. Simmer for 30 minutes or so, stirring frequently. Add the beans and corn and allow them to warm a couple minutes. Top with onion, cheese, sour cream, or other toppings. 

          This recipe is meant to be modified, so feel free. Add squash like zucchini or butternut squash. To give it a "meatier" texture add polenta or bulgur or tvp. Play with the ratios of ingredients, if you really like bell pepper, add more, if you don't like corn, leave it out. Every time I've had this chili it's been a little bit different but always delicious. 

Note: Recently I have explored the many uses of quinoa and adding about 2 cups of cooked quinoa to this recipe gives it a meatier texture and adds protein. 

Peanut Noodles

   Top Ramen is one of those staples that always seems to be in our cupboard, however, since I am the only vegetarian in my family it's all chicken flavored. As they say, necessity is the mother of invention and when I'm hungry and want something relatively quick and easy instant noodles seem logical. Therefore, I created this recipe for Peanut Noodles one day and they've become a go-to recipe for a quick dinner or lunch. 

Ramen Peanut Noodles

          2 packages of Ramen noodles 

          1 bell pepper, julienned

          1 cucumber, peeled and julienned

          1 cup julienned baby carrots

For the sauce:

          1/2 cup peanut butter 

          1/4 soy sauce

          1/3 cup warm water

          2 tbsp rice wine vinegar

          1 tbsp sesame oil

          2 tsp honey

          1 tsp Sriracha (or more if you're feeling dangerous)

                                                             Makes about 4 servings

   Set a pot of water to boil. While waiting for the water to heat, chop the bell pepper, cucumber, and carrots into thin strips and place in a large bowl. In a small bowl mix the peanut butter (you can use smooth or chunky), soy sauce, warm water, rice wine vinegar, sesame oil, honey, and Sriracha until well blended. Boil the Ramen noodles for 3-4 minutes until soft then drain and place in the large bowl with the vegetables (the dish is good warm or cold, if you prefer cold peanut noodles like I do, just rinse the ramen in cold water before adding). Add about half the sauce and toss until the noodles and veggies are coated. Add more sauce to taste, or keep the other half in the fridge for another day. Feel free to add any other veggies that you happen to have like snap peas or cabbage, or add peanuts or green onions to garnish. 

Becoming Vegetarian

   About thirteen years ago, when I was in middle school, I decided of my own volition to become a vegetarian. I believe this decision rather surprised my parents as no one in my family is, or was, vegetarian. Looking back, I cannot tell you for sure how I even knew what the decision would entail but I was sure it was what I wanted to do. It had little to do with how animals are treated, nothing (at the time) to do with health concerns, and a lot to do with my ability to overthink situations. I began to really think about what I was eating and the idea of meat began to disgust me. I simply didn't like it anymore. 
   
   Becoming vegetarian is difficult for a lot of people, but I wasn't one of them. It is one of the easier decisions I've made and once I made my choice, I never looked back. 

   

   Nowadays, I'm still the only vegetarian in my family. For awhile I was the only vegetarian in my immediate group of friends but that is recently starting to change. This means that I have to be creative to work around a meat-centric world. It's not particularly difficult and it's something I got used to rather quickly. It allows me the chance to adapt and create vegetarian recipes which I enjoy as I love to cook. Many recipes that I've found or created will follow in coming posts. However, just because I eat a vegetarian diet, doesn't mean it's really the healthier diet as I still love to eat sweets, salt, and especially soda (my biggest vice). As I am working at getting into shape and living healthier, recipes will run the full range from cookies and baked goods, to healthier meals and snacks.