Tag Archives: mexican

Rajas con “Crema” (V+GF)

If there’s one type of cuisine I could have every day it’s Mexican! Kind of like Indian Food, the flavor profile is so complex, so rich and satisfying. This is a recipe a good friend recommended to me. It’s a take on “Rajas con Crema” a mexican dish with poblano peppers and lots of cream. Instead of cream, I used cashews, rich in protein and only a portion of the fat of regular cream. I also added some seasonal squash and corn to the dish.  I served it up with some corn tortillas, black beans and homemade pico de gallo. Delish! It truly takes very little time once all the veggies are chopped. I know you’ll love it!

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Note: The spiciness of this dish really depends on the chillies you get. Some peppers are hotter than others. Try to  seed and de-vein the peppers if you prefer less spice and add more cream if it is still too hot for our liking.  

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Nectarine and Roasted Corn Salsa

This salsa is so perfect! I had a farm basket delivered a few weeks ago with random produce and decided to pair corn with nectarines. I love both of these things! Nectarines are so sweet and delicious, and corn has a lovely sweetness too. This salsa tastes amazing plain, with chips, or on tacos, salads or anything really! If you are entertaining, this dish is sure to amaze.

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DSC_0728You will Need

  •  1 ear of roasted corn
  • 2 nectarines
  • 2 tomatoes
  • 1 jalapeno
  • red onion
  • cilantro
  • lime

Step 1: Roast the Corn

  1. Preheat the oven  to 425°
  2. Remove corn from husks and lay on a baking sheet
  3. Spray evenly with cooking spray, butter or whatever oil you prefer
  4. Bake for 20 minutes, turning once half-way
  5. End result is this beautifully sweet, roasted corn.

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DSC_0711Step 2: Prepare the salsa

  1. Remove corn from cob by holding upright on a cutting board, and cutting downward.
  2. Remove pits from 2 nectarines and chop into fine pieces
  3. Chop half a red onion
  4. Finely chop half a jalapeño, seeded if you prefer less heat
  5. Finely chop cilantro
  6. Chop 2 small tomatoes, or 1 large tomato
  7. Combine all the ingredients
  8. Toss with the juice of 1 lime and salt.
  9. Serve!

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Lentil and Mushroom “Taco” Lettuce Wraps with Creamy Avocado Lime Sauce

I can’t get enough of these lettuce wraps! The recipe I made was supposed to feed four, but the two of us finished it off at once! I’ve been  low-carbing it lately–don’t ask why. For the recipe I used Boston Bib Lettuce, because they are so pretty, but you can use regular taco shells, tortillas, or iceburg lettuce. The “tacos” in this recipe are made out of lentils and cremini mushrooms, with red pepper and onion. It has a nice hearty feel to it without using the meatless crumbles which are mainly gluten and not very nutrient-rich. I used my own taco seasoning for this recipe!

DSC_0122The taco seasoning was made from:

  • 2 tbsp Paprika (smoked or sweet)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tsp  cumin powder

Use any combination of these ingredients and it tastes just like taco seasoning from a pouch, without all the preservatives and sodium.  I topped this with a creamy avocado lime sauce and a side of home-made pico de gallo. The pico was just onion, tomato, a little bit of jalapeño and cilantro, lime and salt.  Delicious! I’m definitely making more!

For the Tacos:

You Will Need

  • 1 cup cooked lentils. (soak cook the lentils beforehand in a little bit of vegetable broth, or  just water and salt)
  • 1 cup chopped cremini mushrooms
  • 1 small yellow onion, chopped
  • 2-3 cloves of garlic
  • 1/2 red bell pepper , chopped
  • A handful of sweet corn (I used well-rinsed canned in this recipe)
  • Paprika
  • Onion Powder
  • Garlic Powder
  • Cumin powder
  • Cumin Seeds
  • Cilantro
  • Optional: Half a jalapeno for spice

To Prepare

  1. In a saucepan,  heat up a few tbsps of olive oil and drop in 1-2 tsp of cumin seeds
  2. Allow them to sputter and add the garlic and onions and saute for a few minutes.
  3. Add the Bell pepper and  jalapeño and saute for a minute more.
  4. Add the spice mixture: 1 tbsp garlic powder,  2 tsp cumin powder, 2 tbsp paprika, 1 tbsp onion powder and salt as desired. Be careful not to let this burn. Stir quickly and add the next ingredients.
  5. Add the lentils and a half a cup of water and let it simmer.
  6. Add in a handful of sweet corn. Stir, adding water if needed.
  7. Let this simmer, adding water whenever necessary for about 10 minutes.
  8. Garnish with cilantro and serve! DSC_0135

For the Avocado Sauce:

You will need

  • 2 ripe avocados
  • Greek Yogurt
  • Lime
  • Cumin Powder
  • Chopped Cilantro
  • Salt n’ peppa

To Prepare

  1. In a bowl, mash 2 extremely ripe small avocados with 3-4 tbsp greek yogurt, the juice of half a lime
  2. Mix well, add a tsp of cumin powder, salt and pepper
  3. Add water or lime juice until you reach your desired consistency–creamy and delicious!
  4. Mix in finely chopped cilantro

Serve with pico de gallo and tacos. This makes an excellent dip too to munch on with tortilla chips!

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Stufft Poblano Peppers with Goat Cheese and Crumbled Tofu

Over the break I wanted to treat my parents to a nice, healthy meal that was a treat for the eyes and the tummy. My cousin Vika had made this really yummy dish over Thanksgiving, that really was the highlight of the meal. His dish had charred poblanos and was stuffed with peppers, beans and goat cheese. I decided to make a variation of this and give it more substance using crumbled tofu! It passed the test. Even my little sister, who is a huge critic of health food loved it!

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Crumbled tofu has no flavor but has an interesting  texture. It’s basically just regular extra firm tofu that you crumble using a fork. Tofu has very little flavor so be sure to use plenty of salt when doing this and wring out excess water using a cheesecloth. Lay the tofu out to dry before using.

**TIP: This works great as a vegan/Indian vegetarian alternative to scrambled eggs. DSC_9408

 

 

I broiled the poblano peppers and stuffed them with a mixture of tofu, beans, veggies and goat cheese and served it in a tomatillo sauce. (Also super simple to make but will post a recipe in another post.

All in all, a protein-packed, healthy, spicy delight! Hope you enjoy!

Ingredients:

  • 4 poblano peppers
  • Extra firm tofu (1/4 of packet crumbled)
  • 1/2 red pepper, 1/2 orange pepper chopped
  • Canned sweet corn kernels, drained and rinsed
  • About a 4 oz goat cheese packet
  • Assorted beans (I had some extra from other recipes but I just used a handful of garbanzo and a handful of black beans)
  • Cilantro

Poblano

Prep:

  1. Preheat oven to 400-425
  2. On a baking sheet spray olive oil on peppers and
  3. Crumble the tofu and let it sit  on a towel to remove some of the liquid.
  4. Prepare any veggies you will be using

Directions

  1. Broil the peppers for about 15 minutes turning  the peppers about half way. When done, the peppers will have a nice char, but not too charred
  2. Once the peppers are cooled, gently slice the pepper on one side lengthwise so that it can be stuffed. Remove veins and seeds. Remove excessively charred skin gently.
  3. In a wok or saucepan  saute peppers. Add the tofu and let it brown slightly. Mix in beans, corn and goat cheese. Depending on the consistency you can add more goat cheese. Taste to make sure the mixture is seasoned with enough salt and pepper.
  4. Grab the pepper in one hand and spoon the mixture in with the other hand. It should be enough for 4 peppers.
  5. Garnish with salsa and serve with warm Tomatillo salsa.

Serves 4

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Mexican Black Bean Soup

It was cold and gloomy outside and I was in the mood for something quick, healthy, but somewhat exciting.  This protein-packed black bean soup is creamy, hearty and slightly spicy.  I remember having this soup when we lived in Mexico, topped with white onion and crema. Since it is blended, it tastes really creamy and is pretty filling for lunch I topped it with  chopped white onions, greek yogurt, cilantro and a squirt of lime.

Ingredients:

  • 2 cans of black beans, thoroughly rinsed (You can definitely use cooked dry beans, it’s way healthier!)
  • Veg bullion cube or 2 cans vegetable broth
  • 1 small-medium sized onion, chopped (roughly is fine)
  • 3 cloves of garlic, chopped
  • oregano
  • cumin seeds
  • Half a jalapeño pepper
  • Toppings: Greek yogurt, chopped onion, cilantro, lime

Directions:

  1. Heat 2 tbsp of olive oil in a pot. Add 1 tsp of cumin seeds.
  2. When cumin seeds start to sputter add chopped onion and garlic and sauté until transluscent
  3. Add half a jalapeño pepper, sliced and a pinch of dried oregano
  4. Add the beans to the pot, with 1 bullion cube and add water.
  5. Simmer on medium heat for 15-20 minutes. Keep adding water and stirring occasionally.
  6. Remove from flame and blend. I blended using an immersion blender.
  7. Garnish and serve!

Serves: 2

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