Tag: vegan

Veggie Tacos and Saying Goodbye to Summer

For the past few years, we have gone out to Mountauk in mid-September for an amazing surf camp for autistic children.  It is 1) an amazing event hosted by Surfers Healing, 2) the best way to wrap up summer and 3) an easy way to maintain pescatarian status!

 

We had some amazing lobster rolls – with and without buns, but for a waterfront view like that I will gladly pass on the bun any day 🙂

 

 

 

 

And some nice sunsets…

 

 

Upon returning home, I had reached my max of seafood.  So I went for some more basic veggie tacos.  Simple recipe but really quick and easy way to get dinners loaded with flavor!

Grilled Veggie Tacos

Ingredients

1 medium size green squash

1 medium size yellow squash

4 – 5 radishes

1 large red bell pepper

2 tsp. cumin

2 tsp. cayenne pepper

1 tsp. coriander

2 tsp. salt

1 tbsp. olive oil

1 -2 serrano peppers

Lettuce and tomato as desired

Corn tortillas

Directions

Chop squash into roughly 1 in. pieces.  Set in a colander in sink or with paper towels under.  Sprinkle with salt. Let sit for 20 – 30 minutes until water has drained from the squash

Slice red pepper, radishes and serrano peppers

Place all the vegetables in a bowl.  Add 1 tsp. olive oil and the seasonings.  Toss until well combined

Grill the vegetables, flipping so each side is cooked through

Heat corn tortillas in a frying pan

Serve with lettuce, tomatoes, salsa (see my latest favorite salsa recipe!)

 

 

Summer Snacking

We spent a lot of time this summer looking at art and adding new decorations to our apartment – both homemade crafts and new art purchases.  One of the exhibits we saw that we both loved was at the Rebecca Hossack gallery in SoHo.  These little guys are made of toy parts and concrete!

 

 

It was great we came upon this gallery when we did. After a morning of SoulCycle and wandering in the city heat, I was feeling some intense hunger exacerbated by the fact we were steps away from our amazing lunch destination of Rubirosa.   I should have packed a snack, but I was running low on exciting snack options, which has prompted me to look into some new recipes.

Low-FODMAP Chocolate Almond Bars

Ingredients

3/4 cup raw almonds

1/2 tsp. sea salt

 1 tsp. cinnamon

1 1/2 cups rolled oats

2 tsp. cocoa powder

1/3 cup maple syrup

Directions

Grease a cookie sheet or square pan with coconut oil or another non-stick agent.

Pour the almonds into the food processor along with the salt. Process until the mixture becomes like almond butter, which will take several minutes.

Add the oats, cocoa, cinnamon and maple syrup and process until smooth.

Press the mixture onto the cookie sheet or pan using the back of a spoon and refrigerate for at least 20 minutes before cutting.

Store any uneaten bars in an airtight container in the refrigerator.