Ch-Ch-Ch…Retch!

It’s been a helluva fantastic summer…and we’re only halfway through it!  So far, I’ve sold my house in record time and at a great price!  I’ve taught two college classes.  I’ve moved all my belongings into storage.   I’ve vacationed in the Wisconsin Dells and Door County with JoDee and her family.  I’ve similarly spent three days relaxing and grading papers overlooking a northern Wisconsin lake.  But probably the biggest adventure was a 5-day backpacking trip in Isle Royale National Park, a remote island located 54 miles into Lake Superior from Michigan’s Upper Peninsula.

Isle Royale is a phenomenal place, so let me take a moment to make a plug for this untouched piece of American wilderness.  If you’ve ever truly wanted to just get away….no email, no phone, no cars, and almost no people….a vacation to Isle Royale might just be on the ticket.  Of course, you also need to love backpacking or canoeing, rustic camping with no showers, and eating freeze-dried food during your breaks from the 8-13 miles of hiking up and down ridgelines with scenic overviews.  Oh yeah, and you need to be willing to share the island with wolves, moose, fox, and be awakened repeatedly throughout the night by the shrill screams of loons.

Well, for me, that was EXACTLY what I was seeking!  So, with a good friend, I headed north for just such an adventure.  And what an adventure it was!

From a solo backpacking trip last summer (that, you may recall, immediately preceded my 2-week hospital stay), I did have two remaining meals.  Both, interestingly, were vegan.  I hadn’t chosen them because of that, to be sure.  That was, after all, before I began Sliding Vegan.  But I had them, so into my backpack I threw them this year….Louisiana Red Beans & Rice and Katmandu Curry, both from Backpacker’s Pantry (by far my now favorite vendor!).

To round out my food stores for this trek, I did a bit of research online about the types of freeze-dried foods available to us vegan backpackers.  Most of the pre-packaged meals, not surprisingly, consisted of all varieties of meat, cheese, and egg entrees.  But I did find a couple specialty providers who proudly marketed their vegan delicacies.  So, I choose one….quite honestly, because I could order most of what I wanted from one site.  Oops….Mistake #1.

So, the company from which I chose most of my meals was a great outfit called Outdoor Herbivore, LLC.  I found a Quinoa “Cheddar” Mac, a Blackened Quinoa, various oatmeal packets, and….woo hoo!….TONS of vegan desserts!  Yep, you heard me right!  Desserts of all varieties…Coconut Chia Peel, Appleachia, Chocococochia, Ginger Chia Gooey!  In fact, I probably went a bit crazy with my sweet breakfasts and desserts…..Mistake #2.

You see….if you spot a similarity in all my dessert choices, you’re probably more on the ball that I was.  Yep….Chia.  Now my only real knowledge of this protein-packed seed comes from the 1980s commercials for ChiaPets.  But if it was protein rich (21%) and I was headed out on a rigorous backpacking trip, that sounded like just what I needed.  And in conjunction with various apple, raisin, date, and chocolate flavors, how could you go wrong?  As breakfast or after dinner dessert, that sounds good, huh? Nope. Wrong….Mistake #3.

Anyone care to guess what happens when you add water to chia seeds?  Here’s a hint….again, think back to the ChiaPets.  Remember how in the commercial the seeds would be spread across the various ceramic molds?  It sort of stuck to the ceramic sheep, didn’t it?  Well, yes, that’s because chia, when exposed to water create a sticky, translucent gel….And while it may be great for fast-growing novelty plants, it’s not so hot as a dessert staple. (Gagging, retching sound!)

Three strike and you’re out, right?  Well, the meal situation on Isle Royale wasn’t a disaster.  Thankfully, I had planned five meals for four days (a safety measure in case I found myself stuck on the island for most than my planned length).  I shifted the Blackened Quinoa dinner to a breakfast (in fact, probably my favorite breakfast of the entire trip!).  And in fact, the freeze-dried meals provided enough food for 2-3 servings, rendering me too full for desserts most evenings anyway.

So, it all worked out okay, other than carrying around extraneous weight for several days.  And when we ran into a group on day three who were running short on food themselves (they had apparently mistakenly eaten too much of something earlier on their 14-day trip), I gladly offered up my packaged, rejected meals.  They thanked us profusely for this generosity….

But, I can’t help but wonder if they were similarly grateful when they eventually reconstituted the gelatinous goo……Ch-Ch-Ch-Chia!!

Hummus, Sweet Potato & Greens Quesadillas

I love Mexican cuisine.  I mean, I REALLY love it!  But up until about ten years ago, I rarely ever partook in this exquisite culinary experience.  Maybe it had to do with growing up in the northern Midwest, where the most genuine Mexican food we could find was found under a bell-shaped, fast-food sign, and a directive to “head for the border.” (The border of what, though….Illinois?)

It was only when a friend taught me the joys of simple enchiladas that my eyes began to open.  From there, the fish tacos, chalupas, and all sorts of burritos (naked and “clothed”) became staples in the Nagle household.

Now, I’ve never been a big fan of quesadillas.  I mean, seriously….throw some cheese between two tortillas and fry them up.  Always seemed, well…1) boring, and 2) a total cop-out for Mexican cuisine.

But with the girls coming over tonight, I was in the mood for something rather simple, i.e., something without a lot of complexity that would likely be “too adventurous” for the likes of Midwestern teenaged girls.  So, I quickly headed to the vegan blogs on WordPress.com, which have quickly become a “go-to” source for quick and easy vegan recipes. (I guess that makes this recipe simply “quick and easy,” a descriptor that I hope has never been applied to me!).

After perusing the various blogs for several minutes, I came up with an idea that blended several others….and yes, they would be quesadillas.

No, by its very name, a quesadilla should include, well…..queso.  Now, clearly that wouldn’t work for “The Vegan Prince,” as I’ve take to calling myself on my dietary adventures in the kitchen (It hasn’t caught on with anyone else, but leave me with my fantasy, I beg you!).  So here it is….

Hummus Sweet Potato & Wilted Greens Quesadillas

 

Ingredients:

½ cup diced onion

One large sweet potato, chopped into squares

Two garlic gloves, chopped

2 cans vegetarian refried pinto beans

Hummus (plain or flavored, your choice)

¼ cup fresh cilantro, chopped

Greens (I used half spinach and half Chard)

4 10-inch tortillas

Directions:

In a frying pan, combine the garlic, and onions with three tablespoons olive oil over medium high heat.  When the onions have started browning, add your mixed greens and wilt.  Set aside.

In a shallow saucepan, place chopped sweet potato in water and heat to a boil.  When pieces have become soft, drain water and mash the sweet potatoes.  Return to burner over low heat.  Add refried beans and fresh cilantro.  Mix thoroughly.

In your frying pan, place a tortilla.  Spread a thick layer of hummus.  On top of that, scoop a hearty amount of your bean/potato mix and spread to within a half-inch of the edge of the tortilla.  Then spoon on some of the wilted greens and sautéed onions.  Top with another layer of hummus and then the second tortilla.

When the bottom tortilla begins to brown, carefully (I use two spatulas) flip and cook for another 4-5 minutes.  Then place the quesadilla on a plate and cut into quarters.  Now, truly enjoy a ‘’south of the border” experience…..it’s rather exquisite, I promise you.  Oh, yes….and Kaitlyn agrees!

So, bring on the cerveza….or red wine, as was the case in our house!