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born to farm

August 25, 2009

sampson and i weekended in the country (trying to sound all fancy and posh here) …

some folks round these parts might call it “the sticks.”  i found it to be a lovely peice of small town texas.  a nice lake for our kayaking adventure – look out Olympic hopefuls.  plenty of sights and smells for my sweet city dog.  have always liked visiting the country.

vegman was a gracious host.  he poured many of wines for me after i arrived all road stressed.  also had a gorgeous spread of munchies (this has been deemed “our thing”).  all weekend he kept insisting i relax while he manned the kitchen.  and the man can cook!  fresh made, homegrown pico de gallo, pizzas with homegrown veggies, basil and hummus?!?  oh!, he makes a soy latte like you would not believe…  mmm…   i was quite the well kept woman, tee he. 

by sunday i really wanted a kitchen task so we agreed on some collaborative cooking/food photographing.  he wanted a taco and had a grill, so veg tacos extraordinaire it would be.

grilled12

the Veg:  1 zucchini, 1 yellow squash, 1 portobello mushroom cap, 1 poblano pepper; cleaned and prepared in long strips to minimize loss in the grilling, the portobello was grilled whole.

the Marinade:  olive oil, fresh squeezed lime juice, finely chopped fresh serrano peppers (i used 4, seeded), cilantro (cleaned, stemmed and finely chopped), touch of salt

i put all veggie pieces except the mushroom cap into a plastic bag and added marinade.  let marinate 30-45 minutes, flipping occasionally.  i filled the mushroom cap with a few teaspoons of the marinade and covered it with chopped cilantro, then gently pressed the cilantro into the cap.

grilling took between 10-15 minutes.  we flipped the veggie peices and let the portobello cap grill flat without flipping.

grilled2

Ooooooooooooooooooooooooooooooooooooo… veg tacos extraordinaire…

as you can see here, the grilled veggies became the meat of our veggie fajitas on corn tortillas. 

the Sides, from left to right:  vegman’s rockstar pico, creamy polenta sauteed with chopped poblano pepper and cilantro (i used another fresh peppper here not the grilled pepper.  also used the leftover marinade to flavor the polenta as it cooked.), easy black beans with sauteed homegrown green bell pepper and red onion, and simple guacamole of avocado, chopped serrano pepper, cilantro and touch of salt.   

like to pile up my tacos with some beans, pico and guac. 

another fantastic weekend of great times, great company, great food and so many thanks to vegman for the AWESOME photos!!!

note:  i served these tacos to my grandma right after i changed my diet.  she was crazy excited and satisfied with this meal.  i sometimes like to do asparagus with it too.

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2 Comments leave one →
  1. fortheloveofguava permalink
    August 26, 2009 11:31 am

    Those are majorly awesome photos and weekending in the country does sound divine… and vaguely snooty… verdict=approved! 🙂

    I definitely think I have to polenta this week…. mmm….

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