Tex-Mex Stacks

This post is officially the most time consuming one I have ever posted. 

Not because the recipe was complicated or anything. But because our internet suddenly decided to go back in time to the 90's and act like dial up. 

I think the total time with page loading, image uploading and waiting for other various things to work properly, this will have taken me 6-7 hours to get up on here. If that doesn't display passion and perseverance, I don't know what does!

On the other hand, this may be curbing my social media obsession, Pinterest is impossible to load right now...

Back to the food! This little beauty came to life from various leftovers and odd and ends I had to use up. It comes together in a second if you have cooked rice and potatoes ready to go. The tex-Mex flavors are strong and delicious. You can also amp up the heat with a generous coating of hot sauce.

I was going through quite the roasting phase for awhile and I think the way the tomatoes came out on this was the reason for it. I've started making my own salsa and hot sauces as a result and I don;t think I'll ever go back to buying them pre-made.

You can easily make this recipe fat-free by omitting the guac and the coconut cream if you are monitoring those macros. Although the plantains dipped in guac are sooooo good!

Tex-Mex Stacks

Ingredients:

1.5 cups refried beans

4 tomatoes, sliced

4 cups rice, cooked

2 large potatoes, sliced

1 recipe guacamole
4 tbsp coconut cream (coconut meat and water blended)
Oregano, cumin, red pepper flakes, S/P

In a casserole dish layer the ingredients as follows: potato, refried beans, rice, potato, tomato. Sprinkle with the spices as desired.

Bake at 350F until heated through and the tomatoes are cooked.

Top with guacamole and coconut cream and serve with baked plantains. 

Enjoy!

Black Bean Tacos and How to make Corn Tortillas

We've moved yet again!

Our new home (for the next 3 months) is a MASSIVE improvement on the last one. The kitchen is truly equipped and functional, we are a 5 minute ride from our fruit stand and everything is much more accessible even if we are further from the beach. Also, no more of these holiday plates.

We also have a few waterfalls nearby that we'll be exploring shortly! My birthday being Friday, we'll be going to the most popular of them that afternoon.

I love birthdays! I even make mine out to span a week (IMO everyone should). Which means food and fun activities for me and my partner. Maybe even some pampering...

Since being here, I have learned how easy it is to make corn tortillas. It's ridiculous really. In Canada, I was always complaining how hard they are to find fresh, and the ones you buy at the grocery store are like cardboard. With the time it takes to actually make them, and the low cost, there is no excuse now.

So now tacos, fajitas and even burritos are a routine thing around here.I even made a pizza crust with the same method and it turned out really good! But that's for another post.

Black beans are definitely my favorite legume, so I though it would be appropriate to present my first taco recipe as being filled with them. You can sub whichever bean you prefer here, or mash them up to make them "refried" beans.

I also made a fresh mango salsa to go with these, gave a great savory-sweet balance that is one of my favorite pairings.

Black Bean Tacos with Mango Salsa 

Ingredients:

- 2 cups cooked black beans, seasoned to taste.
- 1 small head nappa cabbage, shredded
- 10-12 corn tortillas (below)
- 1 recipe Mango Salsa (below)

Assemble your tacos as desired.

I seasoned my black beans with cumin and S/P.

A great addition to this would be some guacamole, coconut sour cream and hot sauce.

Mango Salsa

Ingredients:

- 1 large mango, diced
- 2 large tomatoes, diced.
- 1 bell pepper, diced.
- 1 small red onion, minced
- 1 lime, juiced.
- S/P, cumin, cayenne, cilantro (optionnal)

Combine all ingredient in a bowl and let "marinate" for at least 10 minutes, up to 2 hours.

Corn Tortillas

Ingredients:

- 2 cups masa harina
- 1 cup water

The masa harina is the key ingredient here, you should be able to find it in a local grocery store, but call ahead to ask instead of having to go to a gazillion different ones until you find it.

Mix the masa harina (corn flour) with the water until is forms a solid dough. You don't want it to be sticky or too dry, so add the water a little bit ata time until the texture seems right.

Divide the large ball into 10-12 smaller balls. At this point there are a few ways to proceed. You can use a tortilla press or some parchment paper and a rolling pin, or do like I do without wither of these and use an XL ziplock freezer bag with a bit of flour so that it doesnt stick and a rolling pin (or glass).

Roll out the little balls until they are as thin as you like. Then, on a hot griddle or pan (something that will not stick), cook the tortillas for about 1-2 mins on each side. Voila!

ENJOY!

*** SIDENOTE***

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Chipotle Scalloped Potatoes

With the holidays around the corner, I always like to think up an awesome vegan feast for the big meal. Although I don't think I've ever made the entire thing, it's a greta backup and all the recipes can be used throughout the season.

All events, in my mind, are about the food.

Coming over for dinner? I'll make a three course meal just cause I'm in the mood. Or at the very least I'll make something that you'll personally enjoy even if I've never made it before. I've actually even thought of making up a form to fill out for everyone that comes over so I know everyones likes and dislikes. I think that just might be taking it a little too far though...

I think it's pretty obvious to say that people always get excited when they eat over.

Anywho, the winter holidays are a great excuse to make a whole ton of food. Which means I get to experiment, probably my most favorite thing in the world. I do want to start making much more raw meals though, my breakfast and lunches are still mostly fruit, but I am really missing my salads.

This recipe will probably surprise you, since well the main ingredient is potato yes, but it's also the secret to the sauce. Potatoes with potato sauce, only in my world. Turns out its amaaazing. I got the idea from a potato soup I made not too long ago, that I will be posting soon. It was so creamy and velvety that it just clicked that i could make amazing scalloped taters with the same concept. After I made the sauce, it also came to me that the sauce would be amazing as a mac and cheese. Versatility 101 right there.

Without further adieu...

Chipotle Scalloped Potatoes

Ingredients:

- Enough sliced potatoes to fill your baking dish

Sauce:

- 5-6 small potatoes, boiled and cooled.

- 3/4 cup nooch

- 1/3 cup coconut milk (not the canned stuff, the carton stuff)

- Water, as needed.

- Pepper

- Lemon juice

- Chipotle pepper flakes

* You can also top it with any other vegetable, I added asparagus this time around.

Pre-heat oven to 350F

Blend all the sauce ingredients until smooooth. Taste and adjust seasonings to personal preference.

One layer at a time, lay down the potato slices and cover in sauce. Repeat until filled and cover.

Bake until cooked through, about 40 mins.

Let cool a few minutes.

Enjoy!!

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Cheap Eats: Chickpea Curry

We all have those recipes that we can make blindfolded with one arm tied behind our backs. That used to be boxed mac and cheese in my world, it's an understatement to say that things have changed.

Before going veg, I was basically hopeless in the kitchen, I could do the basics and thats about it. Which meant that I relied far too much on pre-made or packaged meals. I thought that real cooking was either difficult or too time consuming. How wrong was I?

When I went veg, I had to rely on myself a bit more and became much more adventurous in the kitchen. I also watched a ton of food shows to gather inspiration skills and knowledge about flavors, spices and food combinations. This was the beginning of a much healthier and happier relationship with food.

Now the kitchen in my sanctuary, my therapeutic space where anything is possible and failure just another adventure. Plus, I get to eat it. Win-win.

This recipe is warm, comfort in a plate. It's easy and cheap to make, which makes it a staple and a go-to for me for all occasions, from a mid-week dinner to feeding a group of 12 people. I'm pretty sure the price on this one comes out to less than 10$ for a family portion, or two hearty appetites such as ours.

Chickpea Curry

Note: I made the tomato sauce from scratch here, but for an even quicker meal you can use store bought tomato sauce or thicken the sauce with sun-dried tomatoes in the blender to reduce cooking time.

Ingredients:

- 3 large tomatoes, chopped.

- 2 tbsp ginger, chopped.

Blend the tomatoes and ginger until smooth.

- 1 large onion, chopped.

- 2 large red peppers, chopped.

- 1 lb mushrooms sliced

- 1 large can chickpeas.

- 1 tbsp turmeric

- 1 tbsp ground cumin

- 1 tbsp ground coriander

- Cayenne pepper, to taste.

- S/P, to taste. 

In a large sauce pan, cook onions with a bit of water for 2-3 minutes, then add all other veggies and spices. Cook until fragrant, about 2 minutes.

Add tomato sauce and cook until sauce has thickened to desired consistency. Add chickpeas and warm throughout.

Serve over rice or quinoa.

Enjoy!!