Too many dates

So as I moved to Cali, I found out that Hannah has been shopping at Cosco for some of her food. Its a great place to shop, don't get me wrong, but one of the downsize of shopping at Cosco is that sometimes you just get ways too much food. Sometimes this is a good thing, like when it comes to artichoke hearts, a food I could eat until I got sick, but then there are dates. She got a giant tub of them. She wanted to make vegan date ice cream and tried at first but then gave up... and then was stuck with the giant tub of dates.

Enter me into the picture. About two weeks ago I moved out here and was staying with Hannah until I found my own place. And like any good temporary housewife, I made lots of good foods. I like to try and use what is already in the house and what I had was dates. Now in my experience dates are really good for baked goods. Unfortunetly both Hannah and I are watching our figures and are not so interested in baked goods at this time. So I had to get a little more creative when I came to using the thousands of dates in Hannah's fridge. So I spent a good amount of time on the internet and epicurious looking for some other good delicious way to use dates. And low and behold my great googleing skills paid off. according to google there are many salads and sweet things to make with dates and then there is Date and Chickpea Tagine. Never heard of it. Neither had I until just a week ago.

The funny thing about my google results from this recipe is that many of the hits were also from other blogs. there was one legit recipe from Vegetarian Times and the rest were recipes slightly altered from that first one on a bunch of other food blogs. Blogs are such a funny thing. But anyways this recipe as follows is my give on this already passed around recipe.

Date and Chickpea Tagine

1 Tbsp Olive oil
1 Chopped Onion
4 Cloves of chopped Garlic
1 tps Cumin
1/2 tsp Cinnamon
1 15 oz can of Diced Tomatoes
1 15 oz can of Chickpeas
1 c Pitted and diced Dates
1/4 c Lemon Juice
1/2 c Coos Coos
1/2 c Water or vegetable broth

Add oil to a saucepan over medium heat. cook onions until caramelized, about 10 min. add garlic, cumin, cinnamon, tomatoes and chickpeas. Simmer for ten minutes. If more liquid is needed add 1/4 c water.
While that is simmering boil 1/2 c of water. When water has come to a boil add coos coos, stir and take off heat.
Once chickpea mixture has simmer for 10 min add dates and lemon juice. Add salt and pepper to taste (we did not add anything else)
Serve Tagine over coos coos and enjoy!

This meal is very sweet, but somehow all the other flavors seem to still be able to pop out and be tasted. its funny, you can totally taste every single ingredient in it.

Vegan Quiche

So I just moved to California and am bumming at Hannah's place until I find a place of my own and a job. For this reason there might be a bunch of recipes up over the next couple of weeks while I look for a job. I would also like to apologize for the lack of pictures over the next couple of posts. While I was in Nicaragua I lost my camera. I have been taking pictures but they are using Hannah's I-pod and i can't get them onto my computer thanks to not having the software downloaded on my comp. But pictures will be posted in a little bit.

The other day Hannah and I had some quests over to hang out and eat some good foods. The week earlier when I was visiting at my parents house my family had made normal quiche and since coming to Cali I had brought the idea up a few times to Hannah that we should try a vegan quiche. She was skeptical but willing to try it out.
Super excited about the idea I instantly started searching the web for vegan quiche ideas. Luckily there are about a million vegan quiche recipes out there and I was able to pick a nugget or two from a couple different ones. Although I got to say that the whole foods recipe looked the best in its complete form than any of the other ones. http://www.wholefoodsmarket.com/recipes/2114

Vegan Quiche

1 vegan pie crust (I used Hannah's secret family recipe, sorry can't share)
1 package of firm tofu (squeezed to get all the liquid out)
1 medium onion chopped
2 cups of spinach (or more, the more veggie the merrier)
1 medium broccoli chopped
4-8 quartered artichoke hearts (dried of with a paper towel)
1 sliced pepper (red, green, or yellow, your choice)
1-2 shopped cloves of garlic
1/3 cups almond milk
2 Tbs tahini
2 tsp curry powder
2 Tbs olive oil
cayenne pepper to taste

Pre-heat oven 375
In a blender combine the tofu, almond milk, tahini, curry, cayenne until a paste. if too thick add more almond milk, or if you want a different flavor add some soy sauce.
In a frying pan saute the onions until translucent. add rest of veggies and cover until spinach is wilted.
In a medium bowl combine tofu mixture and vegetables
In a pie pan lay out pie crust. poke holes in the bottom with fork.
add mixture to pie pan
bake for 18-20 min
Once hard looking and a little brownish take out and enjoy with a little bit of ketchup.

We served this to our friends coming over, a risky business with new recipes, but the whole thing worked out great and our guests ate nearly the entire pie! Proof that is was delicious!
And not only is it delicious but it is crazy healthy. If you know anything about the weight watchers point system, something Hannah and I are a little addicted to, than you might be interested to know that this entire pie is only 18 points!  Just another excuse to eat the whole thing and not feel bad about it. :)

Quick and easy: "Greek" sandwich

Sarah is back from Nicaragua! Luckily the typical stomach issues that she fell victim to down there were not lasting as mine were. Our vegan cooking has returned in full force and several recipes will follow but for now a quick and easy.

Sarah is obsessed with artichoke hearts. You know, the oily, marinated kind. It is unusual and a little disconcerting as she sometimes makes herself sick from eating too many. I finally tried one the other day and actually found it surprisingly enjoyable. My approval of them resulted in them being included in every meal for a week. The tastiest result was what I am calling a "Greek" sandwich (thou I doubt the Greeks would actually claim it. hence the quotes).

"Greek" sandwich:

Cut pita in half. Line the inside with hummus. Put a bit of romaine lettuce inside. Add 2 or 3 artichoke hearts in that sucker and enjoy!