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
Thursday, 20 December 2012 15:41

Buffalo Tempeh And Turnip Bacon Cobb Salad

Buffalo tempeh was one of the first things I made when I chose the vegetarian lifestyle.  When I first started the one item I missed the most was buffalo wings.  It was not unusual to see me scarf down dozen after dozen while watching football and it was NFL Playoff football time when the vegetarian lifestyle began.  I missed wings and so I searched for a recipe and found one.  It was delicious and it taught me that I did not miss the chicken but more of the heat and now when I get that hankering it is easy to appease. All that being said I had posted to the CTER Facebook page asking followers if there was an ingredient they had looked at in the grocery store and walked away from for fear of not knowing what to do with it.  One of our followers chose turnips and another chose kale.  I was at my local grocery store when I noticed already prepared Cobb Salads and it got me thinking.  I thought I could make a vegetarian buffalo tempeh cobb salad and convert the turnips into the bacon bits.  While there I followed my own advice of picking something up that I never, or rarely, cook with.  That item was mustard greens and would be a terrific addition to the salad. What I set out to accomplish turned out to be terrific tasting and now has a place in my weekly rotation of meals since it is fairly fast and very easy to make.

Buffalo Tempeh And Turnip Bacon Cobb Salad

Ingredients: 1/2c Spinach, 1/2c Arugula, 1c Kale, 1c Mustard Greens, 100g Turnips (chopped), 75g Tempeh (crumbled), 1 Egg (Hard-Boiled), 1 Roma Tomato (chopped), 100g Avocado (seeded and chopped), 100g Mushrooms (sliced), 2 Tbsp Liquid Smoke, Hot Sauce, Honey, Cumin, Coriander, 2 Tbsp Soy Sauce Nutritional Information: 542 calories, 48g Carbs, 28g Fat, 34g Protein Servings: 1 Directions:

  • Pre-Heat Oven To Broil
  • Bring pot of water to a boil and hard boil the egg.  The egg is ready when you take it out of the water, spin it on the table and it spins fast.
  • In a pre-heated pan add crumbled tempeh.  After it has browned add in soy sauce and allow to reduce.
  • Add in as much hot sauce as you would like and crank up the heat.  The hot sauce will seep into the tempeh and stick.  When all the hot sauce is soaked up remove from heat and set aside.
  • Place chopped turnips in a separate pre-heated pan and add liquid smoke, honey, cumin and coriander.  Allow all liquid to reduce and then place turnips onto a baking sheet and into the oven for 10-15 minutes until crisp.
  • While turnips are baking into 'bacon' begin assembling plate.
  • All greens on the plate and then create rows of ingredients.
  • When the turnips are finished and crispy add them to plate and serve.

I put a little bit of horseradish mustard on the side to dip the mushrooms into otherwise I did not use dressing.  Feel free to add what your favorite dressing it but I would suggest a simple balsamic vinegar and olive oil drizzle. [gallery link="file"] Is there an ingredient you are afraid of?  Let me know and I'll work it into a recipe. Thank you for reading.

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
Wednesday, 10 October 2012 15:41

Pizza - Breakfast, Lunch, Dinner AND Snack

Pizza is by far my favorite food and it is perfect for breakfast, lunch, dinner and even as a snack.  In the last year or so I have dropped cheese from my pizza and while some may think that this is crazy I find that I actually enjoy my pizza even more now.  The cheese does not get in the way of the taste of the vegetables that I am piling high onto my slice.  In addition to that there is a very good chance that the slice will hold up to my standards of not flopping over.  A slice of pizza should be able to be eaten with one hand as you fold it in half and then shovel it down your throat.  If I have to cut the slice or bend underneath it to eat it as if I am drinking out of a faucet then there is a problem. Recently I purchased a new food processor and this one has a dough setting.  The previous food processor did not have this setting so when I made my pizza dough I did it by hand in a large bowl with a wooden spoon.  This is now so much easier and I have to say that the pizza came out better and the crust was crunchier.  The recipe for my pizza dough is below in case you are looking for it. So with my new fangled food processor I am going on a pizza kick.  This past weekend I made a pie with shaved brussels sprouts, mushrooms, asparagus, green and red bell peppers.  I made my own marinara as well from crushed tomatoes by Pomi.  It was so simple and easy and I am ready to make another pie tomorrow.  This time I will have chopped olives, artichoke hearts, mushrooms, garlic and asparagus with the marinara.  Talk about getting your vegetables into your diet in a terrific and tasty way. This got me to thinking about the best pizza I have ever had.  Was it at the small pizza joint in Manhattan that was literally one door to walk in straight to the counter, order and walk out because the only thing inside the establishment was the pizza oven.  Was it the pizza at an Italian restaurant on 59th Street and the Upper East Side that may not even be there anymore.  Then I thought what does make a great slice of pizza and here are my rules:

  1. Thin crust that does not flop over when you lift it up.
  2. An air bubble so big that you are destined to poke it and release the steam.
  3. Fresh ingredients with not a lot of red sauce so that I can taste the toppings and not the sauce or the cheese.
  4. Garlic.  The garlic must be present and not some sort of faint flavor in the background.

Then I remembered that I had seen a presentation from The Daily Meal with the 35 Best Pizzas in America.  The pizzas on this slide show look so good I could eat my laptop.  I have had the fortune to eat at Fireside Pies here in Dallas and I will say that it is top-notch, but it is not my favorite pizza joint in Dallas.  That award goes to Coal Vines at the Shops of Legacy in Plano, Texas.  Top notch food, with top-notch service.  My second favorite pizza place in this area is Sauce in McKinney, Texas and that may be because of their polenta cakes with mushrooms and balsamic reduction. Either way your slice it Pizza is the best food as a meal any time of the day or as a snack.

Have You Eaten At Any Of The Places On The List?

What Is Your Favorite Pizza Place In Your Locale?

 

Pizza Dough Recipe: Ingredients: 1 Packet Yeast, 3/4c Warm Water (110*-115*), 1 1/4c Whole Wheat Flour, 1 Tbsp Honey, 1 Tbsp Olive Oil

Directions:

  1. Place yeast in large bowl and pour water over top.
  2. Pour honey into yeast/water while whisking.
  3. Allow yeast to do its magic for about 10 minutes.  It will be nice and frothy and have a nutty scent to it.
  4. In 1/4c increments pour in flour and combine until a dough is formed.
  5. In a separate bowl pour in 1 Tbsp olive oil and coast entire bowl.
  6. Transfer dough to oiled bowl, cover with towel and allow to proof for 4 hours on the counter at room temperature.
  7. Pre-heat oven to 405* with pizza stone in oven during the pre-heating.
  8. Remove dough from blow and roll out on lightly dusted surface.  Crimp edges to create a crust.
  9. Remove pizza stone from oven and sprinkle cornmeal onto pizza stone.
  10. Slide crust onto the pizza stone and add toppings.
  11. Place pizza into oven for 12-15 minutes.
[caption id="attachment_6589" align="aligncenter" width="300"]pizza_healthyeating_food_recipe Easy Recipe For A Great Tasting Pizza[/caption]

 

 
Published in Lunch 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
Friday, 10 August 2012 16:11

Quinoa - The Superfood

[caption id="attachment_6331" align="alignright" width="292"]quinoa_superfood_vegan_vegetarian Source: NY Times[/caption] Superfood, Superfood, Superfood.  This has been all the rage lately and I'll be honest it is downright confusing to me.  Seems that everything has become a superfood, that is outside of the processed stuff at the fast food chains.  If you think about it for a second a smart diet of fruits and vegetables is going to be super.  Your micro and macro nutrients are covered in the meal and thus you will feel super.....or at least I do. This got me to thinking about how they define the term superfood.  Here are few of the definitions I found via my friend The Google:

  • A nutrient-rich food considered to be especially beneficial for health and well-being.
  • An unscientific marketing term used in various contexts. For example, it is sometimes used to describe food with high nutrient or phytochemical content that may confer health benefits, with few properties considered to be negative, such as being high in saturated fats or artificial ingredients, food additives or contaminants.
  • Foods especially rich in vitamins, minerals, antioxidants, and phytonutrients and zoonutrients

Zoonutrients?  What in the world is that?  Off to The Google again and here is what I found: special health promoting compounds found in meat, fish, egg and dairy products, especially whey and colostrum.  So they mean animal products?  Why not just say that instead of confusing people even more. Anyway, for me the one superfood that I love quite a bit is Quinoa.  Why is it my superfood?  Here is why: Of all the whole grains (its a seed actually), quinoa has the highest protein content, so it's perfect for vegetarians and vegans. Quinoa provides all 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free whole grain, is kosher for Passover, and is almost always organic. Nutritionally it is ideal.  Take a look at these numbers.  For 1 serving (which is 1/4 cup) it contains 57 calories, 10g Carbs, 1g Fat, 2g Protein.  Since a gram of protein is equivalent to 4 calories you are looking at 1/7th of your calories from protein which is about 15% and that is perfect for an endurance athlete.  The carbs represent about 40 calories or about 71% of your calories and the remainder is fat. For a moment lets throw out all these numbers and focus on taste.  From that perspective quinoa cannot be beat.  It is nutty and has terrific texture.  If cooked right you can have that al dente feel that pasta has.  If you cook it a tad too long and it gets mushy no worries, toss it into some coconut milk and make a porridge out of it.  And there in lies that last reason why this is a superfood for me:  versatility.  I have used quinoa in overnite 'oat's, as part of a veggie burger, in tacos, as part of a dough to make pizza crust. Here is a recipe and some pictures from my dinner last night that included quinoa.  In addition to that there is a link from The Huffington Post on ways to use quinoa in everyday recipes.  Enjoy.

Quinoa Vegan Tacos

[caption id="attachment_6332" align="aligncenter" width="225"]quinoa_superfood_vegan_vegetarian The More Colors The Better[/caption]

Ingredients: 30g Red Bell Pepper, 30g Green Bell Pepper, 30g Yellow Bell Pepper, 20g Spinach, 20g Kale, 50g Zucchini, 100g Eggplant, 100g Mushrooms, 25g Red Cabbage, 25g Green Cabbage, 30g Avocado, 3/4c Whole Wheat Flour, 5 Tbsp Water, 1/4c Quinoa, 3/4c Water

Servings: 1

Nutritional Information: 748 calories, 116g Carbs, 26g Fat, 24g Protein (60% Carbs, 28% Fat, 13% Protein)

Directions:

  1. In boiling water add the kale and spinach and allow to boil for about 1 minute.
  2. Remove from boiling water and place in an ice bath or quickly drain and spray ice cold water on it to stop the cooking process
  3. In a separate pot add 1/4c quinoa and allow to toast for 1-2 minutes.  Add the 3/4 c of water and bring to a boil and then reduce to a simmer.  Quinoa is done when all the water is soaked up.
  4. In a food processor add flour and turn on then drizzle in the 5 Tbsp of water and allow the food processor to develop the dough.  It will whirl around until a ball is formed.  Remove from food processor and place on table with a dusting of flour.
  5. Cut the dough into 3 even sections and then roll out on lightly floured table.  While rolling out dough heat up griddle or pan on medium-high heat.
  6. Toss the rolled out dough onto the heat and allow to cook for 2-3 minutes per side.  You will see some char marks like at the restaurant and you will know they are done.
  7. Set aside tortillas and begin to chop your vegetables (remember avocado is a fruit so that doesn't go in here) and then toss onto the hot pan/griddle.
  8. Cook the veggies until they are at your desired consistency and by now the quinoa should be done cooking.
  9. Squeeze all the water out of your spinach/kale mixture and then chop.
  10. Assemble your tacos by placing the spinach/kale mixture, then vegetables, avocado, and finally quinoa.  Add hot sauce fold up the tortilla and enjoy.

Click HERE for an article from the Huffington Post on how to get quinoa into other recipes.

WHAT'S YOUR FAVORITE WAY TO EAT QUINOA?

DO YOU EAT QUINOA OR HAVE YOU EVER TRIED QUINOA?

Published in Lunch Recipes
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
Friday, 13 July 2012 14:30

That's A Wrap

That's A Wrap......get it?  See what I did there?  I made a wrap and used the old movie production statement to make a STATEMENT..... OK, so I had no intention of posting this recipe today but after I put a picture of this up on Facebook yesterday  friend of mine asked for the recipe to put into the national newsletter that he sends out.  Not wanting to miss the opportunity to really promote this wrap I decided that I would put the recipe up today as well.

THAT'S A WRAP

Ingredients: 1/2c Whole Wheat Flour, 5 Tbsp Water1/2c of whole wheat flour, 5 Tbsp water, 1/4c chickpeas, 1/2c red cabbage, 1/2 fire roasted diced tomatoes (I used sprout's)' 100g green bell pepper, 100g white onion, 100g Brussels sprouts, garlic to your liking, 75g avocado Nutritional Information: 562calories, 93g Carbs, 13g Fat, 21g Protein. Directions:

  1. In food processor add flour and turn on. Start dribbling the water in until the dough starts to come together. It will create a ball in the food processor.
  2. Remove dough and roll out fairly thin.
  3. Place rolled out dough on Pre-heated skillet. Allow to cook until no longer raw but not hard. About 3 minutes.
  4. Julienne the onion and bell pepper. In Pre-heated pan add in all the vegetables, chickpeas and cook for about 5-10mnutes until tender but not soft.
  5. Toward end of cooking process add in garlic.
  6. As vegetables ar softening place your wrap on a large plat and then spoon vegetable mixture into center of wrap.
  7. Lift one end over the vegetables and pull toward you. Fold insides and the roll away from you.
  8. On a hot panini pan place wrap and allow to form grill marks. About 3-5 minutes. (don't have a panini press?  Place a second pan on top of the wrap and add the weight of 2 cans of beans.
  9. As wrap is toasting place the split Brussels sprouts in a hot pan to brown.
  10. Once all is done place on plats. Sprinkle sriracha over the Brussels sprouts and add sliced avocado.

This was a terrific combination of sweet (peppers and onions) and spicy (sriracha) and was very filling without stuffing you. [gallery link="file" columns="4" orderby="rand"] Thank you for reading.

Published in Lunch Recipes
Monday, 11 June 2012 14:11

Quinoa and Chickpea Veggie Burger

Quinoa and Chickpeas are two of my favorite foods.  They are both packed with nutrients and protein and very good for you.  I have had some chickpeas in my fridge for a few days and thought I might make a veggie burger out of them, but didn't think it would be enough.  I knew I had quinoa in the pantry so why not combine two of my favorite foods into a burger.  What could go wrong? As I took them both out along with the food processor, I proceeded to take out the sriracha sauce and other ingredients.  Those other items were red cabbage, which I think deserves its own food group.  Red cabbage is incredibly crunchy and is something I use as a replacement for lettuce in my tacos.  Maybe some romaine lettuce, jalapeno and roasted red peppers?  Sounds good doesn't it.  Well let me tell you it was good.  So good in fact that Karen, who almost never wants to eat my food because it is too spicy too a bite and then said if I get full she would eat it.  I gave her half of it but as is typical she could only eat so much because it was too spicy.  Maybe it was the red onion? Anyway, I figured since I posted a picture of the creation last night on Twitter and got two immediate questions:  Is the recipe on your blog?  That I would post it her for you all today.  Maybe you'll go out and make it tonight.

Quinoa and Chickpea Spicy Veggie Burger

Ingredients: 1/2c chickpeas (drained and rinsed), 1/4c quiona (dry), 3/4c water, 1 Tbsp diced jalapeno, 2 Tbsp Panko bread crumbs, 1/4" thick slice of red onion, 1/4 red bell pepper (roasted), 1/4" thick slice of red cabbage, 4 Romaine lettuce leaves, Whole Grain Mustard, Sriracha Nutritional Information: 353 calories, 66g Carbs, 3g Fat, 12g Protein Directions:

  1. In pot toast quinoa for 1-3 minutes then add water. Cover and bring to a boil then simmer until steam holes form in the quinoa.  You want this to have some water left in it so when you put the quinoa in the food processor it blends well.
  2. In food process put 1/4c of chickpeas and blend until it is a paste like consistency.
  3. Add in remaining chickpeas, jalapenos and quinoa.  Pulse food processor until chickpeas have blended but are still somewhat chunky.
  4. In food processor bowl add in bread crumbs and combine.  Then form a patty.
  5. In a hot pan add a spray of coconut oil and then drop in patty.
  6. While patty is browning begin to assemble plate.  Place Romaine leaved down topped by red cabbage.
  7. On top of red cabbage add the quinoa and chickpea patty followed by red onion and roasted red pepper.
  8. Top with mustard and sriracha and enjoy.

[caption id="attachment_6037" align="aligncenter" width="225" caption="The Key Is The Sriracha Sauce"]quinoa_chickpea_veggie_burger_recipe[/caption]

Published in Lunch Recipes
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