Sexy-Mexi

It's kind of odd to be posting when I've just decided to embark on a week trial of the "raw" diet, but I want to keep this thing going.

Also, I promise I will eventually post cheaper Ramen meals...but let's be real, they're just not as tasty.
Today's recipe is tex-mex inspired. It can be made cheaper or more expensive to taste so I will post two versions: a $ version and a $$ version. Both are crazy easy. One requires a touch more effort on your part, but that's generally the cost of cheaper food. Suck it up.

Tex-Mex Ramen - $
block of Ramen
1/2 can tomato paste
1/2 cup of black or pinto beans, cooked
2 T diced tomatoes with green chilies (you can find this in a can)
chili powder, to taste
water, enough to just cover the brick of ramen


Combine ramen and water in a bowl. Microwave for about 2 minutes or until the noodles start to soften. Add the tomato paste, beans, tomatoes and chili powder. Mix. Microwave for about 1 minute or until heated through.


Tex-Mex Ramen - $$
block of ramen
1/2 can chili (I prefer Amy's low-sodium, but feel free to use whatever you like/something cheaper
water, enough to just cover the brick of ramen

Combine ramen and water in a bowl. Microwave for about 2 minutes or until the noodles start to soften. Add the chili. Mix. Microwave for about 2 minutes or until heated through. 

I feel like I should be actually making these and posting pics, like a real blog...but as I'm not quite in a position where I have to be eating ramen all the time, I'm gonna hold off and go shove kale chips in my face.

But go 'head, make some ramen that doesn't suck.

Because real food is just too damn expensive...

Let's be real. Ramen is probably the cheapest thing you can buy in the grocery store. It's also quite possibly the worst thing for you-- IF you use those god awful sodium packets. As a college student, I know the importance of being savvy; as a vegan/flexitarian/whatever the balls I am at this point in time, I know the importance of eating right. As graduation fast approaches, so does the necessity to find a job, a place to live and to start paying back student loans. This will begin what I will consider the full-out ramen stage of my life. Like, "invest in maruchan stock" ramen stage of my life.

This blog seeks to aid all those in their ramen stage of life. I have devised a plethora of recipes and a very scientific cost scale to mix up your ramen routine. Recipes will range from $-$$$$ per serving ($ being the cheapest, obviously).

I used to love Ramen noodles; specifically the oriental flavor. That salty, brothy goodness was one of my favorite fat-kid comfort foods. Now that I'm older, wiser and thinner, my tastes have refined. From time to time though, that craving for a hot salty broth comes back and they always say you shouldn't fight a craving.
This brings me to my first re-vamped ramen recipe. I would not define this as "healthy" per-se, and yes, it's one of the more expensive re-vamped recipes I have up my sleeve, but trust me, IT IS SO FREAKING GOOD.

Miso and Greens Ramen - $$$
Ingredients needed:
Miso Paste (1 TB)
Frozen Chopped Spinach (1/4-1/2 c, depending on taste)
Block of Ramen (clearly it doesn't matter what flavor since we're chucking the gross packet)
Hot Water (enough to cover the noodles and dissolve the miso, more if you want a BIG bowl of soup)


So, yes, a tub of miso paste is a little on the pricier side, HOWEVER, it will last a while: SO SUCK IT UP AND BUY IT.

Directions:
Get a bowl. Put the block of ramen in the bottom. Cover the ramen with the frozen spinach and hot water. Put in the microwave for about 2 minutes. (Alternatively, fill with boiling water and cover for 2-5 minutes)
While that's cooking, dissolve the miso paste in hot water. It generally takes about 1/8 cup. When the noodles and spinach are done, combine with the miso concentrate. Mix, eat and enjoy!

*For added nutrition, 4 oz. of cubed tofu could be added during the noodle/spinach cooking stage, but obviously that all depends on funds!*


-this first post dedicated to Chad Bond-