Arepas

300g corn meal 1 T. olive oil 1 t. salt 450 ml boiling water Black beans: 2 (400g) black beans 1 fingely chopped red pepper 1 finely chopped red chili 3 cloves garlic 1/2 red onion diced 1 t coriander 1 t. cumin 1 t. smoked paprika 1/2 t. salt 1 T. peanut butter squeeze of lime Guacamole: 1 ripe avocado 1 T. diced red oinion 2 cloves garlic, minced 1 T. chopped cherry tomato 1 T chopped fresh cilantro 1 T. olive oil juice of 1 lime salt pickled onions: 1/2 red oinion, sliced 1 T. white vinegar 1 t. salt boiling water finely chop half a red oiion and use the other half for pickling. put the pickle ingredients into a small bowl and set aside. chop the rest of the veg, then mix the arepa ingredients together and let stand whil cooking the beans. saute the other half of the oion with a pinch of salt for 5 min. then add garlic, spices, salt and red pepper. cook down until it starts to stick on the bottom of the pan. add the beans and their juice, simmer for 10 min. add the peanut butter. squeeze of lime and season to taste. take off heat. remove beans and wipe out the pan. roll the arepas with your hands to make 7-8 cm discs which are about 1-1.5 cm thick. fry for 5-7 mnutes on each side until browning and hard to the touch

Hearty Cheesy Potato Soup using Mexican potatoes vegan style

• 6 T. vegan butter
• 2 leeks, sliced thinly (could use other onions)
• 1 1/2 cups chopped celery (I used dehydrated)
• 8 cups water
• 2 Malanga (spanish potato), skinned and chopped (could use bakers potatoes mixed or use a total of 8 one kind)
• 4 red potatoes, chopped with skins on
• 8 potatoes, peeled and cubed
• 2 1/3 cups soy milk
• 4T. brewers yeast
• 1/2 c. cashews
• 1 1/2 c. warm water
• 2 oz. pimentos
• 2T lemon juice
• 1 t. salt
• 2 T. chopped garlic
• 1 T. smoked paprika
• • 2T corn starch
  • 1 1/2 c. water

Melt butter in a pan.  Add sliced leeks and celery.  Saute until softened.  Add 8 c. water, and malanga or 4 other types of potatoes.  Bring to a boil and then simmer until tender.  

In a separate pot heat water, and place 4 cut up potatoes in pot.  cook until tender then set aside.

When Malanga is cooked and softened,  place all ingredients in a blender and blend until smooth and creamy.  Place back in stock pot and add cooked potatoes from other pot.  Add soy milk, salt and pepper to taste and stir.  

In a blender blend together cashews, warm water, brewers yeast, pimentos, lemon juice, smoked paprika, garlic and salt.  Blend until smooth.  Add to soup. and stir.  

In a small bowl mix water with corn starch, stir well and add to soup.  Bring soup to a boil stirring often and then reduce and simmer.  Serve topped with non-dairy cheese and sprinkle smoked paprika on top.  

Serves 8

Enchilada style Zucchini Boats (these are amazing!)

Enchilada Zucchini Boats makes 8

 2 c. Black beans or vegan meat substitute 

4 medium zucchini (2 1/2 lbs), sliced in half through length

1 1/2 Tbsp olive oil

1/2 cup finely chopped yellow onion 

2 cloves garlic

1 (15 oz) tomato sauce

15 oz. Canned roasted tomatoes

4-6 T. Taco seasoning (homemade) or 1 pkt *

1 can organic corn           

1 1/2 c. Shredded, non dairy cheese

For serving: diced Roma tomatoes, chopped cilantro, chopped yellow onion (optional), *vegan sour cream (optional)

 Preheat oven to 400  scoop centers from zucchini leaving a 1/4-inch rim . Place boats in a 9x12 baking dish.  Pour olive oil on top of zucchini.  Bake in preheated oven until zucchini is nearly tender, about 20 - 25 minutes.

 Meanwhile, heat olive oil in a medium saucepan over medium-high heat. Once hot add onion and saute 3 - 4 minutes until soft. Add garlic and saute 10 seconds longer. Remove from heat, pour in tomato sauce, corn, and taco seasoning .  season with salt and pepper to taste. 

Bring to a light boil, stirring frequently. Allow to gently boil 1 minute, stirring constantly. Reduce heat to low & simmer 5 minutes, stirring occasionally. Stir in black beans or meat substitute. Cook until heated through.

 Remove zucchini from oven and spoon meat mixture into zucchini. Sprinkle tops with non dairy cheese . Return to oven and bake 5 - 10 minutes until cheese has melted and zucchini is tender.

Serve warm on a bed of cilantro rice * topped with diced tomatoes, cilantro,and vegan sour cream.   is located on this blog.

Cilantro Rice

CILANTRO RICE

1 T. Coconut oil
3 cloves garlic, minced
1 large onion, chopped
2 cups long-grain rice
4 cups veggie broth

Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
Chopped fresh cilantro, for garnish

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and 

salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. 

The rice shouldn't be sticky.

Just before serving, stir through the juice of 1 lime and lots of chopped 

cilantro.

Homemade Taco Seasoning

Taco Seasoning

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, 

red pepper flakes, oregano, paprika, cumin, salt and pepper. 

Store in an airtight container

Bean Burritos with Green Chili Sauce

The MacDonald clan was craving Mexican food tonight and since we have been trying to go vegan, I came across this great recipe Green Chili And Almond Cream from the Vegan Chef.  We were going to try it on Portobello mushroom fajitas, until I realized I didn't have any bell peppers.  So always having beans on hand, we decided to go for Green Bean Burritos.  I have to say we were all very pleasantly surprised with how much flavor this had!  Even our 9 year old said "this is definitely a keeper mom"  So here's another one to add to our list of keepers (vegan style).

Green Chili And Almond Cream
1 cup raw almonds
2T. nutritional yeast flakes
1 t. garlic powder
1 t. chili powder
1 t. ground cumin
1/2 t. powdered kelp
1/2 t. salt
1 cup olive oil
1/2 cup water
2 T. apple cider vinegar
2 t. lemon juice
2 - 4 oz. can diced green chiles
1T. cilantro, dried or 2 T. fresh cilantro, chopped

  Begin by blanching the almonds: in a small saucepan, place 2 inches of water, and bring to a boil. Add the almonds and cook for 1 minute. Remove the saucepan from the heat and set aside for 3 minutes to cool. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, and set them aside for 5 minutes to dry and cool. Place the almonds in a blender or food processor and process for 1-2 minutes to finely grind them. Add the nutritional yeast, garlic powder, chili powder, cumin, kelp, and salt, and process for 30 seconds to combine.
In a small measuring cup, combine the oil and water, and add the mixture to the blender in a slow stream while the machine is running. Scrape down the sides of the container, add the vinegar and lemon juice, and continue to process the mixture an additional 1-2 minutes or until thickened. Transfer the mixture to an airtight container and stir in the green chiles and cilantro. Chill in the refrigerator for 30 minutes or more, to allow the flavors to blend. Use as a replacement for sour cream in recipes, also as a condiment or spread on sandwiches, a dip for raw veggies or chips, or as a sauce for steamed vegetables and grains.
Yield: 3 cups



Burrito filling:

1 T. olive oil
1 can refried beans or 1 can black beans, rinsed and drained
1 1/2 c. corn (canned or frozen) I use the Trader Joes roasted corn.
2 T. chopped garlic
1 t. chipotle pepper
1/2 t. redmond real salt
1/2 white onion, chopped
2 c. cooked rice
6 gluten free flour tortillas
1 jar of your favorite green sauce
Green Chili and Almond Cream

Place olive oil in a pan and add beans, corn, garlic, chipotle pepper and salt.  Mix well stirring until heated through.  Add rice and mix well until warmed.

Warm tortillas in the oven for a few seconds.  Place Rice and bean mixture on tortilla (approximately 1/2 c. on a large tortilla).  top with Green chili almond cream, green sauce and chopped onions then roll up and serve.  You can place them in an oven to warm them first if you like.

Black bean lettuce wraps

Though these are not very beautiful to look at, they are so good, super easy and very low in fat and calories. 
2- 15 oz. cans black beans, drained
1 avocado, diced
1/2 green bell pepper, chopped
1/2 onion, diced
2 cloves garlic, minced
1-2 c. favorite salsa
2 T. lime juice
1 t. ground cumin
1/2 - 1 t. chipotle pepper seasoning (optional)
1 c. cilantro, finely chopped
8 large romaine lettuce leaves

Place beans over med heat.  Add remaining ingredients, excluding romaine and heat until heated through about 5 min.  Place 1/4 c. of filling in the center of each lettuce leave like a taco and serve.

Serves 4

Chickpea Taco's (from Kevin Nealon)

1 small onion, chopped

1 tablespoon olive oil

1 celery stalk, chopped

1 green bell pepper, seeded and chopped

1 15-ounce can chickpeas, drained

3 - 5 tablespoons salsa

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 dash cayenne pepper, or to taste

8 - 10 taco shells



In large sauté pan, heat oil over medium heat.



Cook onion, celery, and green pepper until softened. Add chickpeas, salsa, cumin, and chili powder. Stir and cook until warmed. Mash chickpeas slightly with a fork for better texture.



Fill shells evenly with mixture from sauté pan. If desired, top with any of the following: chopped tomatoes, shredded soy or rice cheese, low-fat guacamole, shredded lettuce, hot sauce, or salsa.

Fast and Healthy Burritos

1 can black beans, drained
1 can Hatch's tomatoes
2 c. brown rice, cooked
1/4 c. chopped cilantro
1/2 white onion, chopped
2 T. minced garlic
2 T. lime juice
2 c. grated cheese
6 flour tortillas
sour cream
1 avocado

Place beans in a sauce pan, add Hatch's tomatoes, cilantro, onions, garlic and lime juice.  Cook until boiling, then turn down to a simmer.  Heat tortilla shells on the grill or microwave to soften.  Top tortilla with cooked rice & bean mixture, top with cheese, sour cream & sliced avocados.  Roll up into a burrito and serve with chips and salsa.

Quick Chicken Enchiladas

1 T. Butter or I use Coconut oil
1 c. onions, chopped
1 t. garlic, minced
4 oz. can of green chilis
1 can cream of chicken soup
1 c. sour cream
1 c. enchilada sauce
3 c. cooked chicken, I use a rotisserie chicken
3 c. grated monterey jack cheese or mexican cheese mix
1 bunch of cilantro, chopped
8 flour tortillas

preheat oven to 350. pour 1/2 cup enchilada sauce on botton of a 9x13 baking pan, coating evenly.
Melt coconut oil or butter in a sauce pan. Add onions and garlic and saute until translucent. Add green chilis, soup, sour cream and 1/2 c. enchilada sauce. Mix well and heat through.

Assemble enchiladas. Place of the chicken on top of the tortilla, add sauce and top with cheese, roll tortilla and place in baking pan. Continue with all 8 tortillas. Top the enchiladas in the pan with remaining sauce and cheese. bake for 15-25 min. or until cheese has melted. When done garnish with chopped cilantro.

Taco Seasoning

Mexican Chili

Smoky Grilled Salsa

Peach Camembert Cheese Quesadillas with Honey Lime dipping sauce

Chicken Tortilla Soup with Homemade Tortillas