DOn’t be sad! Make dinner!

Terry Tempest Williams’ “Gulf Islands National Seashore” (2017) essay was a tough read. I vaguely remember the spill but never really cared about it or understood the impact of it while it was happening. Hearing about its effects on the gulf and its people is difficult, so instead of writing about that I will write about something more uplifting.

Here is a recipe for nachos:

1 bag of Corn Tortillas, cut into quarters

Vegetable Oil

Salt

1 bag of your favorite Cheese (suggested: Daiya Cheddar Shreds)

2 Roma Tomatoes, gutted and diced

1 Jalapeno, diced and seeds removed if you want less spice

1 bunch of Cilantro, chopped

2 cloves of Garlic, minced

½ Onion, chopped

Salt

1 Avocado, diced

Pickled Jalapenos

Olives (if you hate fun)

1 can of Black Beans

1 bag Beyond Steak (or real steak)

1. Coat tortillas in oil. Air-fry at 350F for 10-15 minutes. Toss chips in salt.
2. Mix together tomatoes, fresh jalapeno, cilantro, garlic, and onion. Add salt to taste.
3. Prepare steak to back instructions.
4. Rinse black beans.
5. Layer chips with cheese, steak, and beans. Bake at 350F for 10-15 minutes until the cheese is melted.
6. Top nachos with pico, avocado, and pickled jalapenos.
7. Enjoy 🙂

These nachos are perfect for a late night or family dinner. Every part of the meal tastes fresh. Making the chips and pico yourself lets you control the seasonings. The steak adds some nice fat along with the cheese. I usually make this at home with my family and we all personalize it to our liking.

Here is my chili recipe (can be made on trails):

2 cans Chili Beans

2 cans Diced Tomato with Green Chilis

Cumin

Chili Powder

Onion Powder

Garlic Powder (or minced garlic)

1. Mix all ingredients together in a pot and heat.
2. Simmer for 30 minutes minimum.
3. Enjoy 🙂 

This is my basic chili. Beans and tomatoes. Sometimes for a protein boost I’ll add TVP (textured vegetable protein) or for some veggies I’ll add sweet potato, bell peppers, poblano pepper, or squash. This chili is the perfect base to make something that you’ll love and be excited to make every fall.

Breakfast Sandwiches:

Bagel

1 bottle of Just Egg

Vegan Breakfast Sausage

Kale (fresh or frozen)

Hot Sauce of choice

Vegan Cheddar Slices 

Frozen Hash Browns

Tomato (optional)

1. Toast bagel.
2. In one pan cook the egg with the kale on one half and the sausage and hash browns on the other. After mostly cooking the sausage, cover with a cheese slice, add a sprinkle of water, and cover (this will melt the cheese). 
3. Top bagel with sausage, egg/kale, hash browns, hot sauce, and optional tomato.
4. Enjoy 🙂 

I LOVE BREAKFAST SANDWICHES! Just typing out this recipe got me hungry! This sandwich can also be easily modified (usually based on what ingredients I currently have in my fridge). Hot sauce, bagel, and sausage are the only ingredients I always have on the sandwich. Cholula is my go-to hot sauce, but a good tabasco or small-batch also works well.

Here is a link to a shrimp risotto recipe because I don’t know how to make that from memory:

https://www.platingsandpairings.com/shrimp-risotto

Sources:

Erin. (2022). Shrimp Risotto Recipe. Platings + Pairings. https://www.platingsandpairings.com/shrimp-risotto/ 

Williams, T. T. (2017). Gulf Islands National Seashore. In The hour of land: A personal topography of America’s national parks (pp. 221-251). Picador.