10 January 2012

the happenins'

i feel like suddenly so many things are happening, so many plans are being put into fruition. 

we have decided that root cellar's opening day will be the first friday in february... exciting! a.j. has started looking into bands to book, and i plan to get started on my first menu. i'll be serving a single dish, as well as have a small menu of buyables... vegan snacks & desserts, mostly. after the projector arrived in the mail (last night !) everything seemed to be real. i feel like i'm standing on the threshold of the beginning and the happening. possibilities galore!

 as i've said, i've been trying to adjust my housing situation... the trouble with being young and free is the simple ideas of "home" become so elastic. . . it will never be mom's house again, and there is real work in establishing the feeling and the safety. this past weekend i felt like i took a few steps closer in completing some much needed organizing and tidying (with the help of the best boyfriend on earth) and picking up some comfy, thrifted home decor and furnature:

 various fabrics aching to be put to use

my weakness. 

just a few tiny dreams thus far

this weekend i also remember to take pictures while cooking! these sweet potato and spicy black bean soft tacos came out so wonderfully, it only made sense for it to be the first recipe i shared :)

sweet potato and spicy black bean soft tacos (V)
  • two sweet potatoes, peel and cubed
  • three tablespoons sesame oil
  • one can of black beans
  • two cloves of garlic, diced
  • one medium onion, chopped
  • one large tomato, diced
  • one tablespoon hot sauce (i used dave's insanity. it was insane.)
  • one tablespoon vegetable bullion
  • one-quarter cup water
  • salt and pepper
  • one teaspoon paprika
  • one and one half teaspoon cumin 
  • toppings; we used purple cabbage, cilantro, chives, tomatoes and yellow peppers
  • 4 soft whole wheat tortillas 
par-boil sweet potato chunks for fifteen minutes, or until they are just starting to get fork tender. drain and pat dry with a paper towel. toss sweet potatoes in salt, pepper and three tablespoons of sesame oil. now, if you don't have a cast iron skillet, i highly, highly, highly recommend you have a birthday soon, so someone can buy you one. or try and find a well loved one from the thrift store. either way, get one, heat it to medium-high heat and toss in those sweet potatoes so they can get crispy, smokey and caramelized.

yeah, you seriously want a cast iron skillet, i swear.

right, so let your potatoes crisp up. while cooking them, rinse and drain a can of black beans. add garlic and onion to a pan heated to medium. cook them about five minutes, or until the onion is softening, and toss in beans. add salt and pepper and cook for ten minutes. add tomatoes, hot sauce, and bouillon. add in water and incorporate. add spices and simmer on low for ten more minutes.

potatoes should be done now, so transfer them to a bowl and smash them up, still leaving nice chunks. chop up your toppings and toss tortillas in the cast iron skillet for a minute on each side. you are now ready to assemble and smash some killer vegan soft tacos.

oooooh, honey.

stay tuned for; menu ideas, furniture diy, recipe involving bananas because i have about twelve brown ones ;3

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