Vegetarian Sloppy Joes

Ok, so my first week of “freedom” from school has been much less productive than I had anticipated.  I am coming to the conclusion that the internet is an evil dementor (Harry Potter reference, sorry) and is sucking my life away.  I love having information and ideas right at my fingertips, but sometimes accessibility cheapens things.  Does that make sense?  My brain has been retrained to flit from one webpage to another, not to quietly enjoy a morning coffee or spend an hour wrapped up in a book.  I’ve only recently come to this realization and have not yet decided what to do (or even if anything must be done).

Do any of you have the same problem?  Have you done anything about it?

Ok, enough with randomness.  On to food!

I made these sloppy joes for my vegetarian boyfriend and we both loved them.  The chipotle peppers and barbecue sauce added a lovely, smoky flavor and the combination of black beans and edamame kept the filling from being too heavy.  I promised Jeremy that I would start repeating some of his favorite recipes (I’m guilty of never doing the same thing twice…possibly a manifestation of internet-induced attention deficit?) and this one is going in the regular rotation.  Enjoy it with seasonal veggies or oven-fries.

Find the recipe here at Vegetarian Times online.  The only change I made was not to bother with low-fat barbecue sauce or cheese.

While I’m at it, I might as well link to another comfort food recipe I’ve been loving this week.  The BEST rice pudding from Gilt Taste.  Don’t do like I did and decide that the 1/4 cup rice to 3 cups milk ratio is wrong.  It’s right.  Next time, I will trust them completely.  🙂

* I added this post to this week’s Fresh Bites Friday.

Peanut, Cabbage, and Sesame Slaw

Usually when I’m making something that can be easily construed as “health food”, I make just one serving.  I’m usually pretty sure that my boyfriend, Jeremy, will not be interested and I’m usually right.  A funny thing happened, though, as this asian-inspired coleslaw sat on the table waiting to be photographed.  Jeremy walked over to it to see what it was.

“Can I have some?” he asked.

“No, I’m not finished taking pictures yet.”

He walked away.  A few minutes later, he’s back in the kitchen.  “Just a bite?”

“No, I’m still working with it… Now, are you messing with me, or do you really want me to make you one of your own?”

His face lit up.  “I want one!”  So I made another bowl of salad just for him and he spent the rest of the day telling me how good it was.  He even asked if I would make one for him every day.  I told him that I couldn’t make that kind of commitment.  But it felt good to be asked.  🙂

Peanut, Cabbage, and Sesame Slaw
makes 4 servings
adapted from The Kitchn

For the dressing:
– 3 Tbsp peanut butter
– 2 Tbsp rice vinegar
– 1 Tbsp soy sauce
– 1 Tbsp sesame oil
– 1 Tbsp olive oil
– 1 Tbsp lemon juice

Mix all ingredients with a fork or a whisk until smooth.

For the salad:
– 1 head green cabbage, shredded or thinly sliced
– 3 large carrots, grated
– 4 green onions, thinly sliced
– 1 Tbsp toasted sesame seeds
– a small handful of roasted peanuts

Mix the cabbage, carrots, and green onions together in a large bowl.  Toss with peanut butter dressing until well-mixed.  Top each individual serving with sesame seeds and peanuts.