Friday, 25 January 2013 12:20

Quinoa And Black Beans Patty Recipe

Quinoa and Black Beans are a match made in heaven like peanut butter and jelly or chocolate and peanut butter so as I was writing out my meal plan for the week I knew I wanted this combination at some point.  As a kid growing up in a Puerto Rican household rice and beans was always available so why not convert the rice to quinoa and keep the black beans right? Not wanting to have just quinoa and black beans I decided to throw in avocado and combine all those ingredients to form a patty.  It was then that I remembered being in Spain and the first time I had an egg on a hamburger (yes, I haven't always been a vegetarian.)  What could be greater than the creamy yolk of a fried farm fresh egg on top of a quinoa and black patty?  As my mind kept going to all these different areas I had to stop myself and just hope that what I had would fit into my meal plan in terms of carbs, fats and protein.  That being said doesn't mean that I would not have adjusted my meal plan somewhere else to include the quinoa and black beans. As I suspected the creamy avocado and egg yolk matched the flavor profile of the quinoa and black beans perfectly.  Throw in the crunch on the outside of the patties and you had flavor and texture. Throw some sriracha on top and you have the spiciness that all dishes should have. Enough of all this writing and here is the recipe for the quinoa and black beans patty.

Quinoa And Black Beans Patty

Ingredients: 1/4c dry quinoa (rinsed), 1/4c dry black beans, 100g Avocado (separated), 2 eggs, 1c spinach and arugula, 1 Tbsp flour,sriracha Servings: 1 Nutritional Information: 570 calories, 59g Carbohydrates, 28g Fat, 27g Protein, 16g Fiber Directions:

  1. Soak the black beans overnight or at least for 2-3 hours if you are short on time.*
  2. In a pot bring 3c of water to a boil with the beans in the water and then reduce to a simmer.  Allow to simmer for 2-3 hours to soften
  3. Toward the end of the cooking process of the beans add 1/4c quinoa to a different pot and toast for 3-5 minutes.
  4. Add 1 1/2c of water to the quinoa and bring to a boil then reduce heat to simmer.**
  5. When the beans are soft enough remove from heat and drain then place them into a bowl.
  6. With a fork (or potato masher) combine 50g of avocado and the beans until well mixed leaving a few chunks of beans.
  7. After the quinoa is fully cooked (you will know its done when steam holes form) remove from heat and place into bowl with beans and avocado.  Combine.
  8. Set bowl into refrigerator for 5-10 minutes.
  9. Remove from fridge and sprinkle flour into the mixture and begin forming the quinoa and black bean patty in your hands.***
  10. Place patty on a pre-heated griddle or frying pan.
  11. After a crust has formed on one side flip the quinoa and black bean patty over and allow another crust to form.
  12. While the patty is cooking on the second side begin to cook the eggs until your desired consistency.
  13. Plate the spinach and arugula then top with the quinoa and black bean patties.
  14. Top the patties with the fried eggs and the remaining avocado (in slices.)

* Using canned black beans is ok just rinse and drain well. ** I use more water than normal for this recipe because I want the quinoa to be somewhat sticky instead of fluffy. *** If the patty is still too wet just add more flour in small amounts so that you don't dry it out too much.  Bread crumbs will be a good substitute for flour as well. So there you have the recipe for quinoa and black bean patties that are great for dinner and when topped with the eggs are perfect for brunch. Don't want this recipe as patties?  No problem, make it exactly the same way and instead of pan frying scoop into a homemade corn tortilla.

How Do You Prefer To Use Quinoa and Black Beans? Together Or Separate?

 

Published in Lunch Recipes
Wednesday, 16 January 2013 16:05

Cauliflower Pizza Crust Recipe

Cauliflower pizza crust has been on my mind since I started the wheat-free diet.  As many of you know pizza is one of my favorite foods, right along with waffles but I haven't had any in a long time.  The last time I had pizza was with Jeff and Annie prior to the Dallas Marathon in December.  It has been some drought but everywhere I looked (Instagram or Pinterest) there seemed to be the cauliflower pizza crust recipe du jour. I was hesitant because almost all the recipes called for cheese and I keep my dairy to the bare minimum and by that I mean it is in the whey protein shakes that I make and that is, unless of course a restaurant uses milk to make their waffles (but even then I have been ordering egg white omelets while I am out.)  After a Twitter conversation with @fatfluential (BTW - you need to follow this handle because they are funny and spot on about food) I decided to go ahead and make it but I didn't know which cauliflower pizza crust recipe was the best to use. Lo and behold I was on a LinkedIn thread when I was contacted by Bennye Taylor of Gluten Free Lover.  In our correspondence the fact that I loved pizza but was not making crusts or eating out anymore came up and she offered me her recipe which I kindly took.  I looked it over and it seemed so easy that I wasn't sure what I was so hesitant about. Last week I made my first with a cauliflower pizza crust and I have to say I was very impressed.  It is not going to be like eating bread but you would know that going in since there is no gluten in this recipe.  The taste is there and it is not an overload of cauliflower.  You taste the seasonings and the toppings but the trick is the bake before toppings step so that it can get crunchy in the middle otherwise you'll have mashed cauliflower if you don't. I highly recommend that you make this recipe if you are looking for a cauliflower pizza crust.  I made a couple of modifications which are in the notes but I bet that Bennye's recipe taste great just the way it is.
Cauliflower Pizza Crust Recipe
Recipe Type: Lunch Dinner
Cuisine: American Italian
Author: Jason Bahamundi
Prep time:
Cook time:
Total time:
Serves: 1
Cauliflower Pizza Crust is not going to taste like bread but it is very good and one you should definitely add if you are looking to cut out wheat, gluten or some calories/carbs.
Ingredients
  • 1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
  • 1 large egg
  • 1 cup finely shredded mozzarella cheese (or try another kind!)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried minced garlic (or fresh garlic)
  • 1/2 teaspoon onion salt
  • TOPPINGS:
  • 1/2 cup tomato-basil marinara sauce (or pizza sauce) -->My recipe here: http://ow.ly/gRF1q
  • 1/2 cup finely shredded mozzarella cheese
Instructions
  1. Shred the cauliflower into small crumbles. (You can use the food processor if you'd like, but you just want crumbles, not puree.)
  2. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes
  3. Give the cauliflower a chance to cool.
  4. Prepare the crust: Preheat the oven to 450 degrees F.
  5. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface).
  6. dIn a medium bowl, mix the cauliflower crumblewith the remaining crust ingredients.
  7. Pat the "crust" into a 9 to 12-inch round on the prepared pan.
  8. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden).
  9. Remove the crust from the oven and turn the heat up to broil.
  10. Prepare the pizza: Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge.
  11. Sprinkle cheese on top .
  12. Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly.
  13. Cut into 6 slices and serve immediately.
Serving size: 1 Calories: 228 Fat: 12 Carbohydrates: 19 Fiber: 7 Protein: 21
Notes
*I used gluten free bread crumbs with Italian Seasonings and salt to replace the cheese. *The nutrition facts are for the cauliflower pizza crust and sauce.....toppings not included. *It is imperative to bake the crust first before adding toppings to allow crust to form. *I place the bowl in the refrigerator for 5 minutes to cool off before adding remaining crust ingredients.
[caption id="attachment_7083" align="aligncenter" width="300"]cauliflower pizza crust - recipe - wheat free - gluten free This Was Only 2 Slices As I Had To Test It Out Before Posting[/caption]

Have You Made A Cauliflower Pizza Crust?

How About Cauliflower 'Buffalo' Bites?

Published in Uncategorized
Tuesday, 04 December 2012 11:44

Recipe: Cabbage Wraps

A recipe for cabbage wraps.....hmmm!  Doesn't sound too interesting but that is ok.  It is not the name of the dish you want to worry yourself with.  It is the taste of these little packets of tasty goodness you want to be concerned with. Last week I was on Pinterest looking for recipes to make now that I have decided to forgo gluten.  I found a sandwich that was avocado and chickpeas and though it sounded great but I have not had any success making homemade wheat-free bread.  What I always have on hand though is at least 2-3 heads of cabbage (I love roasting 1/4 heads of it under the broiler with other veggies) and an idea was sparked.  Why not continue this whole wheat-free notion into the sandwich and create a cabbage leaf wrap.  So that is exactly what I did and I will say it was tasty and filling.

Cabbage Leaf Wraps

Ingredients: 3 cabbage leaves, 1/4 cup dried chickpeas, 1/4 cup dried black beans, 1/2 cup of avocado, 1 tbsp Sriracha, 1 Tbsp Horseradish Mustard (any whole grain mustard will do but not the yellow stuff), 1 Tbsp Roasted Garlic, 1 Tbsp Water (or less depending on how thick you want the sauce) Nutritional Information: 369 calories, 48g Carbs, 14g Fat, 14g Protein Directions:

  1. The night before you want to make this meal soak your beans.  The longer they soak the shorter the cooking time.
  2. In separate pots add your beans then bring 2 cups of water to a boil then reduce heat and simmer for 20-30 minutes or until beans are soft.
  3. Drain beans and spray cold water on them to bring down to room temperature.
  4. Once beans have cooled off combine them with the avocado that you have cut into cubes and scooped out (need a lesson on how to do this?  Contact Me)
  5. In a separate bowl add the sriracha, mustard, garlic and water.  Stir until well combined.
  6. Add 2 - 3 teaspoons of the sauce to the bowl with the beans and stir to combine.  Do not use too much sauce here as you don't want it to leak all over the place.
  7. Peel the leafs off of the cabbage head and then place the bean mixture in the center and roll.
  8. You can cut the wraps in half or leave them rolled up.
  9. Dip into the remaining sauce as you are eating to add an extra punch of flavor.
Additional items to add:  hard boiled eggs (chopped), red onion (chopped), jalapeño peppers (chopped), capers

[caption id="attachment_6825" align="aligncenter" width="552"]cabbagewraps_vegan_recipe_healthyeating The crunch of the cabbage goes perfectly with the creaminess of the beans and avocado along wit the spiciness of the sauce.[/caption]

Published in Lunch Recipes
Tuesday, 23 October 2012 11:44

Polenta Mushroom On The Menu

Polenta and Mushrooms go hand in hand like peanut butter and jelly.  Like peanut butter and chocolate.  Like peanut butter and life.  Oh wait, this is about polenta and mushrooms.  Before I go on let me say that I know that this is my 3rd post in a row that is a recipe, but I am a cooking machine right now because training is kicking my ass.  Two weeks ago 23 hours and last week 21 hours.  This week will be in the 20s again and I need to get away from triathlon and training when I can.  Where do I do that?  In the kitchen is where I get away from triathlon, Sonix Studio and really life. The kitchen is my sanctuary.  I can go into that area and be at total peace.  Getting my knife as well as pots and pans out is like a drug.  I have this feeling of complete and utter relaxation once I am in the kitchen and thus why the last three posts have been about food / recipes.  In case you missed them I have made a burrito and sicilian pizza (click the links to find the recipes - for other recipes just click that menu link in the top right of the blog.) Anyway, back to where we were.  Karen and I love to go to a restaurant in McKinney, Texas called Sauce on the Square.  When we go there we always order the polenta appetizer.  It is polenta with mushrooms and a balsamic reduction.  The polenta is chilled and then pan-fried before being served.  It is so creamy and tasty.  While I know they must cook their polenta with cream and cheese it is hard to walk away from, but it also means that I can make mine more to my liking at home which is what I did with this recipe. This meal is so easy to make and takes about a total of 10 minutes that you will wonder where you can get polenta by the case......no I'm not kidding!  

Polenta With Mushrooms

Ingredients: 1/2c Polenta, 1c Coconut Milk, 1/2c water, 4.5oz White Mushrooms (chopped), 1/2 oz Sun-Dried Tomato in Olive Oil, 1 egg, 1 Tbsp Horseradish Mustard (or whatever whole grain mustard you like but not the yellow stuff), Sriracha

Nutritional Information: 446 calories, 65g Carbs, 20g Fat, 17g Protein

Directions:

  1. In a pot bring water and coconut milk to a boil.
  2. While the liquids are beginning to boil begin to sauté the mushrooms.
  3. After the liquid is boiling add the polenta and reduce the heat to low and begin to stir.
  4. While stirring the polenta and the mushrooms are just beginning to brown add the sun-dried tomatoes with their oil.
  5. As the liquid is beginning to be absorbed add the mustard and continue stirring.
  6. When all the liquid is absorbed remove from the heat and pour into a boil.
  7. When the mushrooms are browned remove them and place on top of the polenta.
  8. In same pan that you cooked the mushrooms in crack open an egg (no need to add oil as the oil from the tomatoes will still be there.)
  9. Cook the egg to your desired consistency.
  10. Before placing the egg on top put a squirt of sriracha on top of the mushrooms.
  11. Top with the egg and then enjoy with a spoon.
This meal is perfect for the person on the go.  Total cook time is about 10 minutes and 15 with prep.
 

How Do You Enjoy Polenta?

[gallery link="file"]  

Published in Lunch Recipes
Monday, 15 October 2012 14:54

Spaghetti Squash Lasagna

I had made spaghetti squash a few days earlier and I didn't know what to do with it.  I did not want to just re-heat it and toss some veggies onto it.  I didn't feel like having rice with it.  Making it into a pasta dish was not at the top of my list so I decided that I could make a lasagna with it.  A day earlier I had made some gravy for pizza so I had that readily available and there are always vegetables in the refrigerator and so making this was going to be easy. I also wanted it to have a sort of sausage taste to it so I decided to make crumbled tempeh sausage as an added layer and then it really hit me.  Why not bake two eggs on top of it all to get a breakfast spaghetti squash lasagna.  Can you tell I was hungry and had just finished swimming?  When you finish swimming you want to eat anything and everything.  And on this day I made this lasagna that was incredibly delicious.  Here is my recipe:  

Spaghetti Squash Lasagna

Ingredients: 2 eggs, 150g Spaghetti Squash (already cooked), 1/3 block Tempeh (crumbled), 50g Crimini Mushrooms (chopped), 50g Asparagus (chopped), 50g Italian Squash (chopped), 50g Zucchini (chopped), Gravy (marinara sauce - I use Pomi and reduce it with honey and carrots and Italian Seasoning)

Nutritional Information: 406 calories, 35g Carbs, 16g Fat, 35g Protein

Directions:

  1. Preheat oven to 355* (if you have not already made the spaghetti squash then cut it in half and remove seeds.  Place in oven and bake for 40 minutes)
  2. In baking dish coat bottom with a layer of the red gravy.
  3. Top red gravy with 1/3 (50g) of the spaghetti squash.
  4. Top spaghetti squash with 1/2 of the mushrooms, asparagus, italian squash, zucchini and red gravy.
  5. Repeat steps 3 and 4.
  6. Top the last layer of veggies with the last of the spaghetti squash and put in oven to bake for 15 minutes.
  7. While lasagna is baking cook the tempeh in a pan with cumin, fennel, rosemary and thyme (dried herbs but use just a pinch of each)
  8. After 15 minutes remove the baking dish from the oven. Top the lasagna with the tempeh.
  9. Made 2 wells in the tempeh and crack one egg in each well.
  10. Sprinkle salt and pepper onto the eggs and place back in the oven for 10 minutes.
  11. Remove the lasagna after 10 minutes and apply sriracha or your favorite hot sauce to the mixture.
  12. Dig in.

Be careful though.....it is going to be hot.

What Have You Made With Spaghetti Squash?

[caption id="attachment_6614" align="aligncenter" width="300"]SpaghettiSquashLasagna_dinner_recipe_vegetarian A layer of cheese may add a little bit extra to this meal[/caption]  
Published in Lunch Recipes
Friday, 07 September 2012 15:00

Homemade Naan Bread Recipe

Naan is an leavened, oven-baked flat bread that was created in India but has permeated most of Asia and the Middle East.  I first discovered Naan about two years ago when I was grocery shopping and it looked tasty and cheaper than a whole loaf of bread.  I tried it out and loved it.  I made everything with Naan.  I would put it in the oven and get it very crispy and use it in place of pita for hummus.  I would use it as a vehicle for pizza.  I would spread peanut butter and jelly on it.  There was nothing I wouldn’t eat with Naan.

Eventually I got away from it because I started paying more and more attention to the ingredients on the food I was purchasing.  When I flipped over the package I was in shock.  Bread is rather simple to make and should use simple ingredients.  The only thing you should see is flour, water, yeast, honey or sugar.  Nothing more than that is necessary.  Some people will use eggs, oil and milk but they are not necessary.  Here is what was on the back of the package of Naan that I used to buy:

Stoneground whole wheat flour, enriched wheat flour (wheat flour, ascorbic acid as dough conditioner, niacin, reduced iron, thiamine mononitrate, riboflavin, enzymes, folic acid), buttermilk (skim milk, dry buttermilk, bacterial culture), water, canola and/or soybean oil, wheat bran, sugar, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), salt, dextrose, ghee (clarified butter), wheat germ, dextrin, vinegar, vegetable fiber, yeast.

 

What is all this stuff?  Seriously why is all this stuff in there?  And the answer is simple:  It has to seem ‘fresh’ when you buy it 30 days after its made.  I started looking around for recipes and they all seemed rather difficult with all this and that and the other thing.  I learned from making rye bagels that it is not that hard so stop over thinking it and just make it.  If it comes out horrible then throw it out and start over, it isn’t the end of the world.

Yesterday I tinkered and on my first shot it came out great.  It had the little burn marks on there.  It had the lightness and soft texture to it.  I used it for a vegetable pizza and the other half I am using this evening for a scrambled egg with veggie and tempeh Indian taco (or frybread.)

Naan Recipe

Ingredients: 1.5c whole wheat flour, 3/4c warm water, 1 package of active dry yeast, 1 Tbsp honey, 1 tsp oil

Servings: 4

Nutritional Information (Per Serving): 186 calories, 40g Carbs, 1g Fat, 7g Protein

Directions:

  1. Place yeast in a large bowl and add the warm water.  Whisk in honey after 1-2 minutes of adding water.
  2. Allow to sit for 8-10 minutes to allow yeast to work.  You will be able to smell the yeast and see the foam.
  3. Add flour in 1/2c portions and stir until well combined and dough begins to pull away from bowl.
  4. In a separate bowl add 1 tsp of oil and spread with paper towel so that bowl is covered.
  5. Add dough to oiled bowl and cover with kitchen towel for a minimum of 1 hour.  I allowed it to proof for over 2 hours.
  6. After the dough has risen (it should at least double in size) use a knife to cut into 4 sections.
  7. Pre-heat griddle over medium-high heat
  8. Dust work surface with flour and roll out dough until it is 1/4″ thick.
  9. Once dough is rolled out to desired thickness place on griddle and allow to cook.  Flip over when smoke starts to emerge from bread.
  10. Repeat steps 8 and 9 until all the Naan is cooked.
  11. Serve with your favorite recipe and enjoy.
Published in Breakfast Recipes
Tuesday, 04 September 2012 11:44

Asian Night Dinner

Asian night dinner used to be a big deal when I was a kid.  My mom and dad would always pick up food from the bullet proof (it's a saying we use in New York) chinese restaurant near Presbyterian Hospital in New York and I could not wait for them to come home.  Usually the meal consisted of an appetizer of fried chicken wings with french fries and hot sauce.  We would quickly jump into dishes of beef and broccoli, dry garlic spareribs, fried rice, chow mein, egg rolls and deep-fried wonton.  If that wasn't enough we always cracked the fortune cookies too.  Those were the days. Today I cannot even tell you the last time I ate at or ordered a meal from a chinese take out restaurant.  There is this great hole in the wall Thai place near my house, but for the life of me I cannot recall any chinese takeout restaurants near us.  That being said I don't think you would see me there anyway since everything is either deep-fried or pan-fried in oil. That doesn't mean that I don't enjoy Chinese food so when I was grocery shopping on Sunday and saw the wonton wrappers I picked them up knowing that I was going to be doing something Asian this week.  I did manage to leave the egg roll wrappers behind but that was very difficult.  Imagine filling up an egg roll wrapper with roasted corn, black beans, red onions, garlic, red cabbage, cilantro and avocado for a Mexican Egg Roll.  Oh my!!  Wait, back to my Asian dinner last night.  It turned out phenomenal as the black japonica rice played off the crunch texture of the wonton which was the opposite of the raw chopped vegetables.  I hope you enjoy this recipe.  

Not Chinese Takeout

Ingredients: 1/2 cup Lundberg Black Japonica Rice, 1 cup water, 80g Carrots (chopped), 40g Red Cabbage (chopped), 50g Mushrooms (diced), Cilantro, 10 Nasoya Wonton Wrappers, Sriracha for taste, Tamari and White Sesame Seeds for dipping

Servings: 1

Nutritional Information: 587 calories, 114g Carbs, 9g Fat, 20g Protein

Directions:

  1. Combine rice and water in rice cooker and set to cook.
  2. While rice begins cooking chop and dice all your vegetables.  Combine all the vegetables in a bowl.
  3. Spoon 1/2 Tbsp vegetable mixture into center of wonton wrappers.  With a wet finger run it over the wrapper then fold in half and press.
  4. Add the steamer section to your rice cooker and place 6 wonton at a time into the steamer.
  5. Once the wonton looks somewhat translucent put them into a very hot pan (use a little oil if needed.)
  6. After the wonton turn a golden brown remove them from the pan and set aside.
  7. Plate the rice in the center and then create a border of pan-fried wontons and the remaining vegetables.
  8. Serve with a side of tamari with white sesame seeds and add the Sriracha to your tastes.

 

Published in Lunch Recipes
Thursday, 09 August 2012 18:34

Awesome Eats.....Take Two

Awesome eats debuted one week ago and in that time I have gone on a streak.  I am streaking on waffles.  I have made or consumed waffles everyday since Sunday.  That is correct.  I have had waffles as a meal for 5 straight days.  I have scarfed them down in the morning, at lunch and for dinner.  I am in the process of planning to make some savory waffles tomorrow for dinner.  Thanks to some people on Twitter (@distchocolic and @fatfluential) I will be dining on spinach and sun-dried tomato waffles tomorrow.  I am going to boil the spinach and then chop it up with the sun-dried tomatoes and add to my batter. I am going to continue this streak as long as I keep getting inspired so send your thoughts in.  For example. today while eating my honey and cinnamon sauteed peaches and nectarine waffles I saw Chef Michael Chiarello on Cooking Channel whipping up white bean waffles and topping them with a baked egg and asparagus.  Ummm.....yes please!  I don't have white beans but I do have chickpeas.  I don't have asparagus but I do have broccoli and mushrooms.  There you go a baked egg on top of chickpea waffles with roasted broccoli and mushrooms over the top. Without further ado here are the pics of the waffles from the streak along with a photo montage of my awesome eats from this past week.  As always, if you would like a recipe please contact me and I'll get it to you right away. [gallery link="file" orderby="rand"]   [flagallery gid=23 name=Gallery]   Thank you for reading and please send in your ideas.

Published in Athlete's Plate
Thursday, 16 August 2012 14:09

Chilaquiles El Diablo Recipe

Chilaquiles are typically made with a salsa verde and eggs.  I decided to change it up a bit last night and make it with a spicy salsa as well as with tofu.  Using tofu instead of eggs makes this a truly vegan meal and it is perfect for breakfast, lunch, dinner, brunch or brinner (yes that is a meal.....having breakfast for dinner that is.) I find that Mexican cuisine lends itself perfectly to a vegetarian / vegan diet and so I find myself making lots of Mexican style dishes for dinner.  The other cuisine that I find that is perfect for a vegetarian / vegan diet is Italian.  When you think about these two styles of cooking you notice that tacos are great as veggie options or even just black beans.  Quesadillas, burritos, empanadas are all terrific when made purely vegetarian.  For Italian dishes eggplant parmigiana comes to mind.  A pasta dish with broccolini and asparagus and mushrooms is perfect.  If you are feeling like a chef you can make a veggie risotto or use polenta cakes as the base for vegetables on top. Anyway, back to my dinner from last night:  Chilaquiles El Diablo.  I fell in love with chilaquiles when I was in Cozumel with Karen and found it on the menu.  The idea of combining tortillas, salsa verde, vegetables and eggs (at the time chorizo too) just sounded absolutely phenomenal.  In the past I have made them with my own salsa verde but I just finished reading tweets between Dickers and JeffBot about srirahca that made me want something spicy and so I came up with this recipe for the sauce.

Chilaquiles El Diablo

Ingredients: 1/2c whole wheat flour, 2o0g Tomatillos, 2 chipotle peppers in adobo sauce, 1/2 medium avocado, 1/2c water, 1/4 block extra firm tofu, 60g zucchini, 100g Peppers (any colors), 50g White Onion (chopped), 80g Banana Pepper (chopped), dash of: cumin, coriander, oregano Nutritional Information: 528 calories, 80g Carbs, 15g Fat, 24g Protein (60% Carbs, 24% Fat, 16% Protein) Directions:

  1. In a blender combine tomatillos, chipotle peppers, avocado and water.  Blend until well combined.
  2. Pour el diablo sauce into a pan on low heat and let it start the reduction process.
  3. In a food processor combine flour with 4 tbsp of water and allow a dough to form.
  4. While dough is forming chop your vegetables and add them to your el diablo sauce.
  5. After dough has come together cut into 3 sections and roll out tortillas.
  6. Cook tortillas in a hot pan until some char forms.
  7. While tortillas are cooking crumble the tofu into the el diablo sauce and add cumin, coriander and oregano.
  8. Once tortillas are ready cut into triangles and add to your sauce.  Toss to coat the tortillas and allow the sauce to heat up over the tortillas.
  9. Spoon the chilaquiles el diablo onto a plate and top with avocado chunks and cilantro.

Enjoy!  In case you need further inspiration to make Mexican food, check out this link from The Huffington Post for various tacos.

Published in Lunch Recipes
Monday, 16 July 2012 14:14

Pork Adobada Recipe - Well Not Exactly

Pork adobada is a very simple meal and one that I was inspired to make after watching Diners, Drive-In and Dives on Food Network.  Speaking of Triple D.....how is it that Guy Fieri doesn't weight 900 pounds right now?  Have you ever watched the show?  He eats at every restaurant and typically samples 2-3 meals and with 3 restaurants per show we are looking at 6-9 tastings.  I know that he isn't eating the whole thing, at least on camera, but he is also not eating salads.  He has clearly gotten bigger since the show started but I wonder how he doesn't look even bigger. Anyway, back to pork adobada and how it inspired me.  After watching Guy Fieri down the taco I immediately knew I wanted to make one.  The taco that he was eating was so simple I knew this would take no time at all to make.  The taco did not have lettuce, tomato, avocado or cheese.  It has the tortilla, the meat, onions and cilantro.  Simple and we all know simple food tastes great. I thought about what I like to have as seasoning and went to work.  I took out the chili powder, cumin, cloves, coriander, ginger and a head of garlic.  I thought that this would be enough to get the work done.  Then as I was grabbing the garlic I noticed I had half a lemon and half a lime and took those out as well. When all was said and done I could not have been happier with the outcome of this dish.  Simple, easy and super tasty. Oh and yes it was vegan.....I swapped out the pork for tempeh and it was fabulous. Here is the recipe:

Tempeh Adobada

Ingredients: 1/3 block Westsoy Tempeh (crumbled), 1/2c Whole Wheat Flour, 5 Tbsp Water, 0.5Tbsp Chili Powder, 0.5Tbsp Cumin, 0.5T Oregano, 0.5tsp garlic powder, 0.5tsp ground cloves, 0.5tsp ground coriander, 0.5tsp ground ginger, 1 Tbsp roasted garlic, Juice of 1/2 Lemon and Juice of 1/2 Lime, 100g White Onion chopped, Bunch of cilantro chopped. Servings:1 Nutritional Information: 398 calories, 60g Carbs, 8g Fat, 24g Protein Directions:

  1. In bowl combine all the spices and roasted garlic.
  2. In a pan of boiling water add crumbled tempeh and allow to soften for 3-5 minutes.  Remove tempeh and drain then add to bowl with spices.
  3. Cover with plastic wrap and put in fridge to marinate for at least 3 hours but 24 hours would be better.
  4. In a food processor add in the whole wheat flour.
  5. Cover and turn on food processor.  Through lid drizzle in water and allow food processor to do the work until a dough ball forms.
  6. Remove dough and sprinkle work surface with a dusting of flour and then roll out tortillas.
  7. While working on the tortillas heat up a a griddle on high heat.
  8. Once tortillas are rolled out to desired thickness place on griddle and allow to cook through.  Approximately 2-3 minutes per side.
  9. After tortillas are done place on plate and cover each tortilla with paper towel.  Can get up to 3 tortillas out of this dough depending on how big you want them.
  10. While tortillas rest place tempeh on griddle and begin to cook until a crust forms.  This should take about 5-10 minutes.
  11. Place tempeh adodada mixture onto each tortilla and then add fresh chopped white onion and cilantro.

This is so easy and simple to make and it has the perfect amount of spice to it. [gallery link="file" columns="4" orderby="rand"]

Published in Lunch Recipes
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