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!

Super Simple Collard Burrrrritos and Guilt Free Tortilla Chips

Sometimes you just have to take it as it comes and find a way to make it all work.

After a rather uneventful move from Toronto to our temporary home here in Ottawa, I came to discover that we don't have high speed internet, just an internet stick that quite frankly reminds me of dial up after having a crazy fast fiber connection at our condo. But hey, it's better than nothing.

With adjusting to my temporary life here, I've been struggling to get organized and get everything rolling again. Between prioritizing schoolwork so that I graduate before our big move to Costa Rica for the winter and working a new job with more hours than I had at the restaurant in Toronto, blogging has been a constant on my mind, but not something I've been very successful at apparently.

Hopefully I've gotten all under control now and post will return to their normal frequency.

Today's recipe is warming, simple and comforting. The three main things on my mind lately when it come to nourishment. Fruit quality and availability isn't really comparable here in Ottawa to what it is in Toronto, especially with the access we had to the Ontario Food Terminal. So we've been eating a bit more rice, potatoes and other whole food carbs to fill in the blanks.

When avoiding gluten and most flours, it may seem difficult to make certain dishes that used to be staples. When it comes to wraps, most ones on the market that are conveniently pre-made are either not to my taste or just full of things I'd rather not consume. The best part is that you don't have to settle if you feel the same way. Collards are the perfect replacement that are just as easy to use, plus you get a serving of greens in. There are a million ways that you can fill them, this one is easy, fast and bursting with flavor.

I chose to also include in this lovely meal, a side of home-made fat free tortilla chips that are so easy to make that they barely warrant a recipe. All you need to find is some 100% corn tortillas (I bought mine at Whole Foods) and cut them into triangles, bake at 450F until crispy. If you want them flavoured, you just need to toss the triangles with desired spices (maybe a bit of liquid to get them to stick, although I haven't tried this, so experiment at your own risk).

Super Simple Collard Burrritos

Ingredients:

- 4 large collard leaves, stem cut off.

- 3-4 cups of cooked rice

- 1 cup black beans

- 1 bell pepper, chopped

- Salsa, as desired.

- Chili powder

- Cumin

- Hot Sauce

Optional Toppings:

- Guacamole or avocado

- Refried beans

- Chopped red onion

- Cashew Sour Cream

Rinse collards well and pat dry with a kitchen towel, then gently slice off the thick part of the stem that runs through the leaf, being careful not to tear the leaf. Then at the top, where the stem was cut, slice off a bit of each corner of the leaf. 

Pile on the toppings, starting with the rice, spices, hot sauce, beans and finishing with the peppers and salsa, leaving a third of the bottom and sides empty

Fold closed as follows: 

Grab the bottom third and fold it over the toppings, then grab the sides and fold over, keeping it closed with a toothpick threaded through.

Serve with guilt-free tortilla chips and dip of choice.

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!!

Fiesta Burrito Bowl.

Sometimes, I just want a little fiesta sitting in my bowl, so that I can feast my eyes on it's prettiness, then demolish it by mixing all the ingredients into a not so good looking mess of deliciousness.

I also figured that since I had all the ingredients to truly make this one from scratch, I'd try my hand at making refried beans, which sound much less healthy than they actually are. I have no idea why I never made them before, so so easy and so so good. Plus, I get to know everything that's in them, no more preservatives for this chick.

There is just something awesome about grain bowls that has me coming back for more. Seriously, I could eat these every day, there are so many possibilities and every day could be totally different with the same basic concept in mind. Choose a grain, or a medley of grains, choose toppings and a sauce/dressing. Simple, quick and delicious.

Burrito Fiesta Bowl

Ingredients:

Makes 2 large bowls.

- 4 cups cooked rice.

- One recipe Refried Black Beans

Toppings:

- 3 medium tomatoes, diced.

- 1 romaine heart, shredded.

- 1 avocado diced. 

- Salsa (optional)

- Hot sauce. 

Assemble bowl in layers and enjoy!

Refried Black Beans

- About 2 cups Black beans, cooked.

- 1/4 cup minced onion.

- 1/2 cup water

- 1 tsp cumin

- 1 tsp paprika

- Pinch of cayenne

- S/P to taste

Throw all the ingredients into a medium pan on medium-high heat. Using a fork or potato masher, mash the beans until smooth and incorporated with the water. Cook down to desired consistency. Serve nice and hot! 

I might just go and make this again... Enjoy!!