Lots of cooking going on during this busy week.
Though he doesn’t cook as often as he’d like to, yesterday my husband made us a quick dinner. He sautéed organic zucchini in olive oil and oregano and made Boca Chik patties with Vegenaise, lettuce, & onions on wheat buns.
Today for lunch I made a kind of modern Mexican dish. I made a Chipotle Lime Two-Bean Hummus from Eat, Drink, & Be Vegan, which is made in the food processer with kidney beans, chickpeas (1 cup of each type of bean), 4 tbsp lime juice & 1 tsp lime zest, 2 tbsp tahini, 1 garlic clove, 2 tbsp olive oil, 1/2 tsp sea salt, 1 1/2 tsp chipotle hot sauce (Tabasco), 1 tsp agave nectar (this is a liquid sweetener similar to honey, which is used to make tequila), 1/8 tsp allspice, 1/2 tsp cilantro, & a little water (1-2 tbsp) to thin it as needed. I also cooked some soy chorizo with a little vegetable oil. I then spread the hummus on some tortillas, laid a handful of baby spinach leaves on each, sprinkled the chorizo on top of that, rolled them up, then baked them at 350 degrees for 5 minutes in my toaster oven.
For dinner, J. made his old standby, mostaccioli pasta with his grandmother’s tomato sauce, and green peas.