>>a taste of the vegetarian lifestyle


by MANDYASHCRAFT photosDUSTINASHCRAFT


[ last updated 04.19.2013 ]


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My name is Mandy, and I am from Corpus Christi TX. My hometown was labeled the “Fattest City in America” by Men’s Fitness magazine, which (as I finished a potato, bacon, egg, cheese, and avocado breakfast taco) I thought was really a shame. Corpus Christi has come a long way, grown beautifully and become more progressive…because we stopped to think about what we were doing with it and how to improve it. How could we make it feel better, look better, and function better in the long run? Your body is your own little city. I physically felt bad eating fatty foods, like I wasn’t getting anywhere; I felt like the magazine was exactly right and for good reason. And just like my hometown changed, I changed myself. I did some research, made educated decisions, and decided not to be a contributor to such an unhealthy statistic. I became vegetarian and it revealed (in a short time, actually) that any little effort you take towards your own health added up to a more positive existence as a whole. A lot of people claim that vegetarians try to “convert” other people to their lifestyle; gives me this image of hippies on bikes riding door to door with pamphlets, saying things like “Do you have a few minutes to talk about vegetables?” But rest assured, I have no such intentions. I don’t even have pamphlets.

E-mail me questions/recipe ideas! mandyashcraft314@gmail.com

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Ingredient of the Day: Sesame oil. I like the idea of “fusion” food, because it’s creative and unique, and also because eliminates your having to decide between two different types of food. I’m pretty indecisive, so this concept works for me. Do I want Asian food or tacos? I WANT BOTH. Here’s my version of an Asian fish taco that has an oriental coleslaw. It’s a pretty simple combination with a great flavor. Not hot enough for you? Drizzle some Sriracha sauce over the top! Sesame Ginger Fish Tacos, 4 large tacos 1 pound salmon 1/2 tsp onion powder 1/4 tsp ground ginger 1/2 tsp garlic powder 1/2 tsp crushed red pepper 1 1/2 Tbsp soy sauce 1/2 Tbsp sesame oil (fish) plus 1 Tbsp sesame oil (slaw) 1/3 cup green onions, thinly sliced 3 Tbsp honey (fish) plus 2 tbsp honey (slaw) 1 bag coleslaw mix (not premixed with dressing, just the dry cabbage mix) 2 Tbsp rice wine vinegar 1/2-3/4 cup mayo (depending on how creamy you prefer it) 1 Tbsp poppy seeds 4 large wheat wraps or tortillas Sesame seeds, garnish Optional: Sriracha sauce  1. In a bowl, stir together mayo, rice wine vinegar, poppy seeds, and 2 Tbsp honey. Mix very well. Fold in entire bag of the dry coleslaw cabbage mixture. Refrigerate until cold.  2. Preheat oven to 375. In a bowl, mix onion powder, garlic powder, crushed red pepper, ground ginger, soy sauce, 1/2 Tbsp sesame oil, green onions, and 3 Tbsp honey.  3. Line a baking dish with foil, place salmon skin-down, and pour seasoning mixture over evenly. Bake for approximately 20 minutes, until fish is cooked.  4. Heat wraps or tortillas, and flake the fish filets apart onto each one evenly. Top each with slaw and sprinkle with sesame seeds and/or Sriracha sauce.  Photo by Dustin Ashcraft. 

Ingredient of the Day: Sesame oil.

I like the idea of “fusion” food, because it’s creative and unique, and also because eliminates your having to decide between two different types of food. I’m pretty indecisive, so this concept works for me. Do I want Asian food or tacos? I WANT BOTH. Here’s my version of an Asian fish taco that has an oriental coleslaw. It’s a pretty simple combination with a great flavor. Not hot enough for you? Drizzle some Sriracha sauce over the top!

Sesame Ginger Fish Tacos, 4 large tacos

1 pound salmon

1/2 tsp onion powder

1/4 tsp ground ginger

1/2 tsp garlic powder

1/2 tsp crushed red pepper

1 1/2 Tbsp soy sauce

1/2 Tbsp sesame oil (fish) plus 1 Tbsp sesame oil (slaw)

1/3 cup green onions, thinly sliced

3 Tbsp honey (fish) plus 2 tbsp honey (slaw)

1 bag coleslaw mix (not premixed with dressing, just the dry cabbage mix)

2 Tbsp rice wine vinegar

1/2-3/4 cup mayo (depending on how creamy you prefer it)

1 Tbsp poppy seeds

4 large wheat wraps or tortillas

Sesame seeds, garnish

Optional: Sriracha sauce 

1. In a bowl, stir together mayo, rice wine vinegar, poppy seeds, and 2 Tbsp honey. Mix very well. Fold in entire bag of the dry coleslaw cabbage mixture. Refrigerate until cold. 

2. Preheat oven to 375. In a bowl, mix onion powder, garlic powder, crushed red pepper, ground ginger, soy sauce, 1/2 Tbsp sesame oil, green onions, and 3 Tbsp honey. 

3. Line a baking dish with foil, place salmon skin-down, and pour seasoning mixture over evenly. Bake for approximately 20 minutes, until fish is cooked. 

4. Heat wraps or tortillas, and flake the fish filets apart onto each one evenly. Top each with slaw and sprinkle with sesame seeds and/or Sriracha sauce. 

Photo by Dustin Ashcraft. 

Notes

  1. mandyashcraft posted this

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