They called me quirky growing up. Repeatedly. I just assumed they meant to say funny. Miss Sharp, my first grade teacher, reserved the last 10 minutes of class for me to do stand up. Everyday. I thought I was funny, but now I know she was probably just tired of standing up. I’ve never been good at delivering punch lines, and I can’t imagine I was any better at age 6. They meant what they said.
It took designing a house and having a couple solicited consults with friends for the stars to align. I am quirky. But mostly I’m a minimalist. It’s in the marrow of my bones. I like modern lines and cozy accents. But only a couple accents. I keep 24 spices in my cabinet at a time. I like my dry goods in glass jars so I can easily find and restock them. I make just enough food for dinner. I’m working on fixing that. I wear a uniform. Four shirts that look nearly identical, two pair of the same yoga pants, and two different pairs of jeans (only because I couldn’t find two of the same). I’m at my worst the day after Christmas leading up to New Years. I want to throw it all away. Too much stuff suffocates me. (If we ever meet then, can I get a do-over?) I prefer to live with just enough and no more. I’m a natural born minimalist. Some days it’s a curse.
I got to hang out with some of the best over Christmas, Alex and Sonja from A Couple Cooks. They fluffed my quirky ego and let me talk about minimalism in great detail in their latest podcast: Getting Minimalist in the Kitchen. I’ve fallen in love with their podcast during my workouts. Alex and Sonja know their stuff yet somehow they manage to make food so approachable. That’s one of the many reasons I love them. Here’s an excerpt from the podcast, “I’ve been one who over complicates things. It seems like the right thing to do. But I find that my best dishes, my happiest moments, are minimalist moments.” We go macro and micro and laugh a little too. Give it a listen?
Alongside the podcast, they shared 10 simple weeknight recipes. I’m adding #11 to that list: Vegetarian Tacos. We’ve been making these on repeat the last couple of weeks. We’re not vegetarians (though Hallie would tell you otherwise), but most days we eat a vegetarian diet. Usually once during this meal I say in shock, and very deliberately, “These are so good.” They are. The taco “meat” is a mixture of quinoa and black beans cooked the same way I cook traditional taco meat, with a little ketchup. It’s a trick I learned from my mother-in-law. Use organic if you can swing it. It sounds so weird, but it’s as charming as a taco can be and clocks in under 30 minutes. Sweet, salty, spicy. Make these.
- 3/4 c. quinoa
- 1 1/2 c. water
- 1/2 tsp. kosher salt
- 15 oz. can BPA-free black beans, drained and rinsed
- scant 1/4 c. organic ketchup
- 3 tbsp. water
- 1 clove garlic, minced
- 3/4 tsp. cumin
- 3/4 tsp. chili powder
- 1/2 tsp. oregano
- 1/4 tsp. lemon pepper
- Sriracha, to taste
- In a saucepan, combine quinoa, water, and salt. Bring to a boil. Cover and cook on low for 15 minutes or until water is absorbed.
- Remove from heat. Stir in remaining ingredients. If you have taco seasoning on hand, forgo the individual spices and add 2 1/4 tsp. taco seasoning. Heat for about 5 minutes on medium-low heat. Taste and adjust seasonings. More than likely, you'll need a bit more salt and heat. Serve in hard or soft taco shells and top as you wish.
Ahh, it was such fun to collaborate on this podcast! We absolutely loved what you brought to the table on minimalism, and we’re now all inspired to be minimalist in 2016! ALSO–can I update our 10 simple weeknight meals with an addendum to add these tacos? (I’m serious.)
Thanks for affirming my quirks! I had so so much fun doing this. And yes, of course!
I LOVE A Couple Cooks’ podcast and I can’t wait to listen to this one! Also the fact that this takes less than 30 minutes is making me smile because I love tacos and any way to get them to the table faster is an automatic win.
Amen! Hope you enjoy it!
I’m not naturally a minimalist, but I am working on it because I know I do better with less stuff cluttering up my life. I get that impulse after Christmas, too – which has lead to mass declutterings and redecoratings in our house every year! Will definitely give this a listen 🙂
I feel the same exact way 🙂 My husband is a keeper, he keeps ALL the things, so it’s been a work in progress to prevent myself from throwing/getting rid of anything excess. I prefer to call it the ‘just moved in with a few things up’ decor style!
That’s so hard when a decision involves two people. I like your term—the just moved in look. We’re still sporting it over here!
i know what you mean by too much stuff suffocating you. i tend to throw away things, esp paper mail, i cant stand it. the idea of vegetarian taco sounds wonderful. i havent listened any of their podcast but i will today on my way home 🙂
I can’t wait to give this episode a listen. I’m an aspiring minimalist, but I keep getting in my own way. Ah well.
I listened to the podcast and I just love you more now. YES to minimalism. Too much stuff makes me anxious, too! Loved your tip on keep those spices in check. Can’t wait to try these tacos, Melissa. And bravo on the prettiest taco pic ever, that last one has me starry-eyed!
Those look delicious! I am excited about using more quinoa!
Kari
http://www.sweetteasweetie.com
I can’t wait to listen to this episode! I’m saving it when I have a block of time when I’m not pulling my toddler off of whatever he’s climbing. I need lessons on letting things (stuff!) go. Also, this is going to get thrown into the dinner rotation ASAP.
I feel that same way between Christmas and New Years too: “throw it all away, I’m suffocating!”
Thanks for this taco recipe — can’t wait to try it out.
I love the taco “meat” part of these.. They look incredible! Thanks for turning me on to a new podcast!
Just downloaded that podcast to listen to on my next drive around town for errands! It’s so hard to keep things minimalist with kids, but I am trying. Black bean quinoa tacos are going on the “dinners to make” list. 🙂 Yay for simple and delicious!
What brand lemon pepper did you use?
I’m not quite sure. Sorry! I started with Archer Farms for their glass jars but have filled with other brands.
now i think i understand better why i enjoy everything you post and blog about so much. it’s the minimalism in you. and i can’t wait to try these tacos… hallie approved (and therefore, not too spicy for kids?!)?
Walt and I made these last week and they were delicious!
So curious – what are the 24 spices you keep in your pantry? I’m sorting mine today and so embarrassed at how many expired spices I’m culling given that both my grocery stores have spice in bulk…..So curious what a minimalist spice list includes.
Sorry for the delay! Just took a picture of them so I could type them out. Here’s what we have: cinnamon, cardamom, parsley (rarely use), ginger, curry powder, paprika, whole nutmeg, rosemary, bay leaves, oregano, chili powder, red pepper flakes, basil, cilantro, sesame seeds, poppy seeds, cumin, coriander, thyme, cayenne pepper, lemon pepper. Maybe the two most surprising things I don’t keep: onion or garlic powder. I cook with a lot of onions and use fresh garlic. In the summer months I usually use a lot of fresh herbs. During the winter, I’ll often buy rosemary, thyme, or sage from the store. Let me know if any other questions pop up!
I’ve been eating veg for almost three years now – and can always use new, simple and tasty recipes. Thank you so much for sharing! x