Category Archives: Cooking & Recipes

Hashbrown Tacos

Probably my favorite thing to eat for breakfast.

Ingredients:
Frozen hashbrowns
Corn tortillas
Salsa

Directions:
Cook frozen hashbrowns according to package directions. I’ve never read the directions. I cook them (sometimes with oil, sometimes not) on high in the electric skillet for 15 minutes on each side.
Scoot the hashbrowns aside and place corn tortilla in the pan for about 30 seconds or so. You can also microwave the tortilla for about the same amount of time..
Place the hasbrowns in the tortilla and top with salsa.

That’s in it’s simplest form. Sometimes I might ad re-fried beans and avocado as I did in the photo above.

Picasso’s Pizzeria

Picasso’s Pizzeria 621 W Douglas Ave, Wichita, KS

This past weekend we tried Picasso’s Pizzeria for the first time. Normally we avoid dairy and hold the cheese when we eat out but we wanted to try this just once as they intended it to be. We both thought it was really good. The menu also included a veggie sandwich sans cheese which we’ll probably try next time.

I had The Veg which included Black Olives, Green Peppers, Mushrooms, Spinach and Onions. I assume the cheese was mozzarella although they do offer other cheese choices.

The Veg pizza.

Nova had The Kansan which was topped with Sunflower Seeds, Spinach, Bleu Cheese and Red Onion.

The Kansan.

Update: I’ve since had their veggie sandwich which is veggies and a basil pesto which is really good.

Cornmeal & Rice Griddle Cakes

Cornmeal & Rice Griddle Cakes

Ingredients:
1 cup cornmeal
1 tsp baking powder
dash of salt
1.5 – 2 cups non-dairy milk
1 flax seed egg
2 cups leftover rice

Directions:
Mix dry ingredients in a mixing bowl
Stir milk in to dry ingredients till it reaches a batter consistency
Mix in flax seed egg
Mix in rice

In a hot skillet with oil, add dollops of the batter and slightly press down
Cook until brown on bottom and flip
Continue cooking till other side is brown

Lemongrass Tofu

A simple, vegan Lemongrass Tofu.

Ingredients:
Oil as needed for stir-frying
1 medium onion, diced
3 green onions using only the greens cut into 1″ lengths
2 stalks lemongrass, finely chopped (chop off ends and remove outer layer using only tender parts)
1 tsp dried red chill flakes
1 box tofu fried and cubed or sliced into strips
3 tbsp tamari

Directions:
Add oil to the wok and heat. Add lemongrass and onions. Saute until the onions are translucent. Add the red chill flakes, tofu, green onions and tamari and stir until mixed well and heated through.
Serve atop rice.

I’ve cubed and roasted the tofu and I’ve also cut in to 4 slabs and cook on medium-high heat in a little coconut oil for 8 to 10 minutes on each side. I added garlic and onion powder, salt and pepper to the slabs.
Pan-fried tofu.

Eggplant Gyros

Eggplant Gyros

Ingredients:
2 small eggplant cubed
1/2 red onion sliced thin
1 cumber sliced thin
1 tomato sliced thin
1 Tbsp red cooking wine
1 Tbsp rice vinegar
Pita bread
Hummus

Directions:
Place the onions in a bowl and toss with the wine and vinegar and let sit.
Cook the eggplant in a pan on medium heat till done.
Spread hummus on pita and top with cucumber, tomato, eggplant and onion and serve.

District Taqueria

District Taqueria 917 E Douglas Ave, Wichita, KS. We both had the mushroom taco which we thought were good but a little pricey for such a small “street taco”. We didn’t like the guacamole as it didn’t have much flavor. The salsa was ok. The vessel they serve the salsa and guacamole in looks cool but doesn’t work well for dipping chips.

Stir-Fried Veggies In Szechuan Sauce

Stir-Fried Veggies In Szechuan Sauce

Sugar snap peas, carrots, mushrooms, onion and edamame stir-fried in Szechuan sauce along side brown rice.

Ingredients:
Veggies of choice
Couple garlic cloves minced

Sauce:
2 tsp corn starch
1/2 cup water
2 Tbsp ketchup
1 tablespoon tamari
1 tsp maple syrup
1/2 tsp red pepper flakes
1/4 tsp ground ginger

Directions:
I stir-fried veggies till nearly done, added the sauce and continued cooking for another minute or two.