Wow! Have you missed me?
Has it really been a month already? Time sure does fly.
This post is going to be all about taco salad --after all, we are talking Southwestern food this year. I love catering taco bars -- so easy and everyone gets exactly what they what. Serve the tortillas on the side or pop crispy chips over the top...use faux chicken spiced with cumin, pepper, oregano, salt...or chickpeas...jackfruit...veggie crumbles...I like to spice up rice as well. Here is my go to:
Red pepper flakes to taste
1/2 cup canola:1/2 cup rice vinegar: 1/2 cup raw sugar or agave
Shake oil, sugar and vinegar together. Pour over ingredients and toss. Refrigerate 1 hour or more.
12 + servings
Take the tradional taco salad and make it yours- you can chop tomato, onion, peppers, avocado, olives and serve with a yummy salsa. And don't forget the cheese!
Whatever you do, have fun and enjoy your meal!
You know, we shortened our trip this year do to the weather and because of that we sort of missed out on some of our stops. But that doesn't stop us from eating good food.
Have a great vegan mofo day everyone . Stay tuned tomorrow for the wrap up!
Hey everyone! It is Vegan Mofo Day 24! Can you beleive that we have been doing Southwestern over a week already! Wow! And tomorrow the food party really begins! I am sooooo stoked.
Today we have traditional snack food --these are so addictive! Crunchy, gooey and delectable...fried or baked. What are we talking about? Quesadillas and Taquitos!
You can put anything between two tortillas and bake it but nothing is better than cheese. I used Follow Your Heart for these beauties...it melts really well. My fav thing to do with quesadillas is to serve them along side of other taco-type ingredients...heap a scoup of refried beans covered with cheese upon some shredded lettuce, then sprinkle with chopped tomatoes. Awesome!
The basic facts regarding quesadillas --
1. Season your tortillas! Whether you use corn or flour--makes no difference, you have to add cumin, salt, pepper at least. Get creative!I like to bast mine with some Earth Balance mixed with salt, pepper, cumin and cilantro.
2. Don't skimp on the cheese! Cardinal rule guys!
3. Bake them, don't fry...really. They taste way better!
Now the facts about taquitos...
1. They need to be fried...to hold the roll here is no alternative. I use a pair of tongs and hold them in oil until they are perfectly browned.
2. Stuff and roll them however you wish! There is no right or wrong way. Just don't overfill.
3. Don't ever be afraid to experiment...use traditional corn or ap flour...or even chickpea...smile:) Are you getting the idea? HAVE FUN!!
Tomorrow catch us on Instagram!
And just take a look at taquito heaven--these are stuffed with yam:
Are you getting your mojo on for this southwestern food? We will be going on our planned , then cancelled , then planned again trip tomorrow. The shortened condensed version. Look for us on Instagram...meanwhile, we love a quick grill on a high heat and that means fajitas! For this dish we used Beyond Meat Grilled Chicken and went all out. The secret to a yum fajita is two fold:
1) Use Quality Marinade ingredients
2) Marinade Your Items Overnight
Yes, yes. It is all about the marinade. Of course, you need to cut your veggies and "protein" all the same size and heat it on a hot hot pan...and be sure that your tortilla of choice is ready to go, along with your guacamole and salsa...let's see:
1 orange, juiced
2 limes, juiced
4 tablespoons olive oil
2 garlic cloves, roughly chopped
3 chipotle chiles, in adobo sauce
3 tablespoon chopped cilantro
1 teaspoon ground cumin
1 teaspoon salt
1 package Beyond Meat Chicken, Grilled and each piece sliced in half
Salt and pepper
2 bell peppers, thinly sliced (1 red and 1 green)
1 large onion, thinly sliced
12 tortillas of choice, warm
Salsa and Guacamole of choice
Process the marinade ingredients and place in a one gallon ziploc bag. Add the items and marinade overnight.
Heat a cast iron skillet with a little oil and fresh cumin . Add the contents of the bag when the pan is very hot and cook quickly until veggies are tender -about 4 minutes.
Serve tableside with guac, salsa and tortillas
The perfect snack food -- so comforting. Nachos. Cheesy, melted, and gooey delicious. I am going to share my favorite nacho cheese recipe. It melts! You can put this stuff on anything. (Brussels Sprouts, yum)
Here it is:
1/4 cup diced tomatillos
3 tsp diced onion
1 clove garlic, minced
1 tsp cumin
Roast in oven at 375 degrees for 6 minutes then and cool. Set aside.
3/4 cup nutritional yeast
1/8 cup green lentils - cooked and mashed
1/8 cup vegetable margarine
Salt and Pepper
Add to veggies, then place all ingredients in blend and mix, adding a little water at a time until you reach the consistency you like. If you heat and reheat, you will need to add a little water or stir it up well each time.
Makes 2 cups plus
This recipe of nachos on the left included seitan sausage, olives and chiles.
Here is a yummy one. Saute some soyrizo with fresh corn and chilies. Take chips, layer on the nacho cheese and top with the soyrizo mixture. Bake. Hmmm.
What's your favorite vegan nacho recipe? Whatever it is, try this nacho cheese.
You won't be disappointed.
Yay! Vegan Mofo Day 21! Happy Sunday!
Yesterday we visited the Farmer's Market and I picked up some beautiful poblanos. So what's for supper? You got it - Chili Rellanos! While most purests stuff them with cheese, I changed it up a bit. Try this recipe:
Chili Rellano Supper
2 poblano chiles, roasted, skinned*
10 mushrooms, sliced
Handful of Red Chard
6 asparagus spears, cut up
1/4 onion, sliced
2 tbsp Earth Balance
Dash Chipotle powder
Salt and Pepper
1 tsp cumin
1 1/2 cup Rice Parmesan
Saute the mushrooms, onions, asparagus and chard with the Earth Balance and spices. Cool slightly. Add the cheese and mix well. Stuff the chilies.
* Never roasted a pepper? Place the peppers directly on an open flame and allow them to get charred -turning them as they cook. Place them in a plastic bag with ice water, the skins will easily peel off. Pat them dry :)
For the coating:
Mix 2 tbsp vegenaise, 1/4 cup soy milk, and 1/8 cup Rice Parmesan together- dip the chiles and then dredge them in bread crumbs- bake 40 minutes. I served these with some roasted fingerling potatoes and yummy salsa. Spicy and smoky! Yum. Enjoy!
With all the hot weather we have been having, I wanted to fix something light and delicious...well, tomatillas really hit the mark. Usually you use this veggie in salsas but why not consider changing things up and eating it raw? Tangy, a little sour yet oh so refreshing! Put a small dice on these babies and let's mix it up in a salad:
Tomatillo Salad with Arugula
Today I have a real treat to share with you. We went hiking along the lagoon today and I spied prickly pear cactus. And they had pears! And they were ripe--yes! I picked several and then we headed home for lunch.
I have made sorbet with cactus pears but I couldn't wait to try these. So I did the next best thing. I made lemonade. It was sweet and tangy in all the right ways. You have to try this:
2 Prickly Pear fruit, peeled
5 lemons, juiced
4 cups water
1 cup ice
4 tbsp agave syrup
Put everything in your Vitamix or blender and process. Yum! Look at that color!
Oh, and by the way, if anyone has a tip on how I can rotate this photo on typepad, please leave me a comment. Thanks!
So I had a post on making tortillas all ready and all I needed to do was add photos...what do you think happened! Our power went out! Damn heat! Well tomorrow it is to be cooler so Yeah!
I make my tortillas using a conventional maker most of the time but every now and again switch
it out ...for today's session, let's do them without the maker:
2 cups masa harina
1 1/2 cups water
In a large bowl, combine the masa harina with the water and stir until moistened. On a sheet of plastic wrap, roll the tortilla dough into an 8-inch log and cut the log into 16 pieces. Roll each piece into a ball, transfer to a large plate and cover loosely with plastic wrap.
Heat a griddle until very hot. Line a wide, shallow bowl with a clean kitchen towel. Cut a sturdy, resealable plastic bag at the seams. Set 1 ball of dough between the sheets of plastic. Using a tortilla press, a skillet or a rolling pin, flatten the tortilla to a 5-inch round. Peel off the plastic and set the tortilla on the hot griddle.
Cook the tortilla over high heat until lightly browned in spots, about 1 minute. Flip and cook about 30 seconds longer. Wrap the cooked tortilla in the towel. Press, cook and wrap the remaining balls of dough, keeping the stack of tortillas covered. Serve the tortillas warm and wrap them around your fav ingredients. The uncooked tortillas can be stacked between layers of wax paper and stored in a plastic bag in the refrigerator overnight. They can also be frozen for up to 1 month. Cook without thawing.
I also sometimes add a little Earth Balance with the masa... makes it really tasty!
Southwestern food is great but if you don't have a great salsa to spice it up, you have missed the mark. For today's post we are talking salsa -- it can be hot or mild, sweet, smokey or tangy. The sky is the limit!
Now you can do a basic pico de gallo --that is merely a dice of your salsa ingredients (tomato, onion, jalopeno, cilantro, garlic, salt and pepper) but I prefer to bring on the flavors and totally kick up my dishes with fresh salsas.
Here are a few that rock my world:
5 plum tomatoes, diced
1/2 red onion, chopped
3 cloves garlic, minced
1 roasted jalapeno pepper, minced
Dash of chili powder, salt and pepper
Juice of 1 lime
3 tsp minced cilantro
Combine and mix. This is the key to salsa -- allow the flavors to bulid up - so refrigerate 12-24 hours.
How about some Spicy Mango -
Process 2 mangos, juice of 2 limes, 1/4 red onion, 1 seeded roasted habanero pepper (wear gloves!), 2 cloves garlic, 2 tomatoes, 3 tbsp raw sugar and 1 bunch cilantro- season with salt and pepper.
You can exchange the mango for peach, apricot...even plum. Just think stone fruit and it is good! If you don't like it so spicy, change out the peppers too!
1/2 cup minced cilantro
1 can black beans, drained and washed
4 tomatoes, diced
1/4 cup white vinegar
1/8 cup olive oil
2 tsp chili powder
2 tsp cumin powder
1 tsp each salt and pepper
Juice of 3 limes
Combine and allow flavors to meld. This is a very tame salsa so if you like it hotter, add peppers.
How about a green salsa or verde -- these are generally considered milder but it is all according to what peppers you add. What makes it green is tomatillos -such a robust tangy sweet flavor! Here is my go to:
6 medium tomatillas, roasted, diced
2 serrano peppers, diced
1/2 cup minced cilantro
1/4 cup chopped onion
I like to process the whole batch into a rough pulse and then let it rest 24-48 hours. So good!
Tomorrow we'll be making tortillas...heh guys, it is easier then you think!