Notes: I cooked in the rice cooker after browning rice. I also added corn.
1 cup long grain rice
1 tsp minced garlic
1/2 tsp cumin
1/2 cup tomato sauce
1 cup vegetable broth
Chopped fresh cilantro
In a big sauce pan brown rice in oil.
Add garlic and cumin and stir.
Add tomato sauce and broth.
Bring the mix to a boil then turn heat to low and simmer till all liquid is absorbed.
Stir in cilantro.
Spicy potato tacos topped with spicy sauce and spinach. Served with Mexican rice.
Cubed potatoes roasted at 375 for 20 minutes flipping/tossing halfway through.
Dressing is a 2 to 1 mix of Vegenaise and Valentina hot sauce.
Notes: This made enough beans for 2 bean and rice burritos.
1 can pinto beans
1/2 yellow onion finely diced
2 cloves minced garlic
1/2 tsp chili powder
1/2 tsp cumin
Dash of salt
1 cup veggie broth
Saute the onion over medium heat until softened.
Add the spices and garlic and stir in.
Add half the beans and broth and mash until smooth.
Add other half of beans and broth and mash again.
Simmer on low until desired consistency is reached.
Part way through cooking.
Brush sauce on the tortillas.
Place beans, spinach and olives on tortillas.
Roll them up.
Place enchiladas in a baking dish.
Pour sauce over enchiladas.
Bake at 350 for 30 minutes or so.
I generally mix in spices with the refried beans. Onion, garlic, cumin and chile powders.
I chop/break apart the cauliflower into pretty small pieces then toss them in a mix of a Mexican hot sauce (like Valentina) and little oil till the small florets are coated. Roast them in 400 oven till well done (nearly burnt) 30+ minutes.
Top the tacos with a slaw made of red cabbage, mayo (I use Veganaise) and whatever spices. I included cumin, onion powder and chile powder). I also added chopped green onion.
Recipes I recently made from the Thug Kitchen Cookbook. Flautas were ok. Cauliflower was great.
Notes: Really good. This is a mix of different recipes found on the internet.
1 can young jackfruit in water
1/2 large onion sliced
Toppings of choice i.e. avocado,lettuce, cilantro, hot sauce
2 tsp ground cumin
2 tsp chili powder
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp paprika
Dash of cayenne pepper
Dash of cinnamon
1 tsp lime juice
1 tsp tamari
1 Tbsp maple syrup
1/4 cup water
Mix all of the marinade ingredients and put in ziplock bag along with drained jackfruit. Mix well and let marinate for a couple hours.
In a pan on medium heat cook onions until they become translucent
Add jackfruit, stirring and breaking it up until heated through
Serve jackfruit on warmed tortillas and top with favorite toppings
I generally don’t measure the ingredients but I think this is pretty close.
1/4 cup cilantro chopped
3 green onions finely chopped
1 Roma tomato (seeds and pulp removed), finely chopped
1 tsp onion powder
1 tsp garlic powder
1/2 – 1 Tbsp lime juice
Several twists of crushed black pepper corns.
Fresh or pickled jalapenos or crushed red pepper flakes to taste.
Slice the avocados in half, remove the seed and scoop the meat in to a mixing bowl.
Add all other ingredients and mix well.
A pastry cutter works great for mashing the avocados.
1 onion, chopped
8 ounces mushrooms, sliced and chopped
2 tomatoes, chopped
1 pound firm tofu, drained, pressed with a cloth, and mashed
1 teaspoon turmeric
1/2 teaspoon cumin
1 jalapeno chopped with or without seeds.
4 corn tortillas cut into 1 inch strips and then halved
In a sprayed skillet on medium heat toast the tortilla strips till they firm up then set them aside.
Next sauté the onion with a little water or low sodium vegetable broth until translucent.
Add mushrooms, jalapeno and tomatoes. Cook for 7 minutes or until most of their juices have been cooked away.
Add tofu, turmeric, cumin and tortillas squares. Cook for a few minutes, or until mixture is warmed through.
Served topped with salsa and refried beans and corn tortillas on the side.
Notes: We both thought this was really good. I added 2 seeded and diced Jalapenos also. Served with Valentina hot sauce on top and baked tortilla chips on the side.
1 large onion, chopped
3 – 4 cloves garlic, minced
1 green bell pepper, chopped
1 1/2 cups vegetable broth
1 14-ounce can diced tomatoes (I used fire-roasted)
15 ounces fatfree refried beans
15 ounces black beans, cooked
1 cup frozen corn kernels
1 teaspoon cumin
1 1/2 teaspoon smoked paprika
1/8 – 1 teaspoon chipotle chili powder (to taste)
1 teaspoon hot sauce (or to taste)
1/2 teaspoon Mexican oregano (optional)
salt and pepper, to taste
Heat a large, non-stick pot and sauté the onion until it begins to brown. Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, 20-30 minutes.