Mexican Torta

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A Mexican torta is a traditional sandwich with meat and cheese and yummy Mexican accompaniments. Well I love sandwiches and I love Mexican food so I decided to give myself a version I could eat!!! While I love the traditional sandwich roll I thought veggies might do better in a open face sandwich and decided to use the technique I used to make naan to make a fake version of Mexican fry bread but healthier. See this post to see how the bread is made. Then I just layered on this filling:

3 portabello mushroom caps sliced and sauteed until tender and giving off their juices (add a bit of salt to encourage mushrooms to give up their liquid). Add 1 thinly sliced zucchini to mushrooms and mushroom juice and turn heat up to medium high. Liquid will cook off and you can saute mixture until zucchini is cooked through. Add 1 chipotle and adobo pepper sliced and tsp cumin then add 1/4-1/2 cup frozen corn and some chopped cilantro and cook until heated. This would also be a great burrito or taco filling and is quite yummy on it's own.

To layer torta:
Mexican fry bread (or you could use a tortilla or tostada)
2-4 TBS Amy's re-fried black beans (soooo good-use leftover as bean dip for veggies or chips!)
Veggie mixture
Any or all of the following: salsa, guacamole, chopped tomatoes, cilantro, black olives, chopped avocado, scallions or sliced red onion

Use all leftovers to make some kick-ass nachos the next day! Update: Picture of nachos below with re-fried black beans, veggies, pickled jalapeno, black olives, cilantro, tomatoes, and oh yes I sprinkled bacos on it! SO GOOD! Serve with salsa and guacamole if you want.

Indian Night

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So I love Indian food but have never cooked it. Sarah got me a great albeit huge Indian cookbook for my wedding and I was a little daunted at first but decided to try some things out. The first thing I made was curried potatoes with tomatoes. It was good but I wanted to do something more creative, so having a better understanding of the flavors, I made the curried cauliflower and okra with tomatoes below and made a potato and spinach curry from Vegetarian Times also listed below.
Curried Okra and Cauliflower
1/2 head cauliflower
3 or 4 cups okra rinsed with ends trimmed and cut into 1/2 in pieces
1 large or 3-4 small compari tomatoes
1 jalapeno or serrano chile deseeded and finely diced
1TBS vegetable or olive oil
salt to taste
1 TBS coriander
1/2 teaspoon each cumin turmeric paprika
1/2 cup chopped fresh cilantro

Saute okra in non stick skillet with out oil until lightly brown. Meanwhile steam or boil cauliflower until tender. Drain cauliflower and add to skillet. Lightly toast cauliflower until it gets a little color. Then add oil, chopped tomatoes, diced chile and cook together for 1-2 min. Add spices and coat veggies. I added a little water because I needed to cook the veggies until softer. when water evaporates add cilantro and serve.

Potato and Baby Spinach Masala from Vegetarian Times April 2009
1 lb potatoes boiled or microwaved until tender cut into cubes/chunks
1-2 TBS canola oil (I used EVOO b/c I always do)
1 yellow onion sliced (I diced a sweet onion)
2-3 cloves garlic
1-2 TBS grated fresh ginger
1 jalepeno diced
1tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1 can light coconut milk (I didn't use the whole can)
1 bag baby spinach
1 1/2 tsp garam masala (I can't find this in a regular grocery and I'm too lazy to go to the Indian market-I used some grocery chile powder eek!)

Heat oil on medium. Add onion and cook until golden. Add garlic, ginger, jalepeno and cook for an additional minute. Stir in spices and add potatoes to coat for a minute. Add coconut milk and 1/4 cup water. Season with salt and cook sauce down. Stir in spinach 2-3 minutes before you serve. You can add lime juice and cilantro but I didn't.

The last part of the meal was the best part, because I LOVE naan but was bummed to learn it's made with yogurt so I haven't had it in a LONG time. I saw this technique on the internet but I can not remember where. I used Trader Joe's whole wheat pizza dough which I thought was great. You can splurge and make it with regular dough but I like the heartyness of whole wheat.
Skillet Naan
Pizza or bread dough
Cast iron skillet or griddle that is well seasoned/or you can use a little pam
Vegan butter (I like Smart Balance)
Garlic and chopped cilantro optional but highly recommended

Take a small amount of dough maybe 2/3 cup and stretch into a circle. Place in pre-heated skillet on medium. Cook until side is brown and grilled looking. Flip and cook on the other side. Spread butter and crushed garlic on bread and sprinkle with cilantro. Use to sop up yummy juices.

So overall this was a successful experiment and we especially like the naan. I want to get some more spices and try some more adventurous stuff in the book, but this was a yummy meal and I can't wait to see what other things I can make!

Breakfast Bars

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These are great for breakfast or a not too sweet dessert or snack.

Peanut Butter and Jelly Bars
2 Cups instant oats
1/4 cup whole wheat flour
1/3 cup agave syrup
6 TBS smooth peanut butter
1/2 cup-2/3 cups jam any kind- I LOVE raspberry
juice of 1/2 lemon

Pre-heat oven to 425. Coat a 8x11 pan with non-stick spray. Combine first 3 ingredients in a mixing bowl. Add peanut butter and combine into crumbs with fingers. Add agave to coat mixture and combine. Put 2/3rds of mixture in bottom of the pan and press down. Should be about 1/4 in thick (add more if you need it). Mix jam and lemon juice together and spread on top of oat mixture. Sprinkle remaining dry ingredients on top and bake for 18min. Let cool for about an hour and cut into squares. If you cut this into 10 squares each one is 200 calories.
Apple Walnut Bars
2 Cups instant oats
1/4 cup whole wheat flour
1/3 cup agave syrup + 1TBS
6 TBS almond butter
1 apple shredded
1/2 cup apple sauce
juice of 1/2 lemon
chopped walnuts optional

Make crust the same way as above. Make apple filling by combining apple, lemon, apple sauce and TBS agave. Spread over crust, sprinkle with remaining crumbs and walnuts if using. Bake in the same way as above.
Strawberry Rhubarb Tart
2 cups instant oats
1/2 cup whole wheat pastry flour
1/3 cup agave
8 TBS raw almond butter

Mix together above ingradients and press into 9x9 pan. Bake @ 400 for 15 minutes. Spread with strawberry rhbarb jam and top with 1-2 cups sliced strawberries when cool. This is a great summer dessert with or without soy ice cream.

Falafel

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I have an addiction to confess. I am OBSESSED with falafel. I don't know what it is but it is my new favorite thing. Wait that's a lie I know I love it because it's fried =( I have a weakness for fried things and have cut most fried food out of my life just by being vegan, but falafel still haunts my dreams. So needles to say after slowly going from having one falafel a month to twice a week a couple weeks ago I knew I had to STOP THE MADNESS! These baked falafel are a good substitute with strong flavors. The garlic cilantro tahini also adds so much flavor that you might not miss the fat of the real thing! Stuff with lots of veggies like cucumber, tomatoes, lettuce, sprouts and avocado (for some good fat) and you have a healthy meal and a happy mouth =)

Falafel: makes about 8 patties
1 can chick peas
1/2 red onion
1-3 cloves garlic (depending on the flavor you like. I love garlic and could eat it all day)
big handful cilantro and parsley
1TBS EVOO
1TBS white or whole wheat flour or chickpea flour
salt and pepper to taste
juice and zest of one lemon
cumin and coriander to taste (I recommend 1 TBS each)
1/2 cup whole wheat bread crumbs

Combine in a food processor until chunky but you can form it into golfballs. Roll into balls and flatten a little. Bake at 350 for 45 min. Serve in whole wheat pita with veggies and cilantro tahini:
1-2 TBS sesame tahini
1-2 TBS water
juice of half lemon
big handful cilantro
1 clove garlic crushed
salt and pepper to taste
Combine in mini food processor and serve over falafel.

Memorial Day: Tofu BBQ and Skinny Bitch cookies

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Tom and I went Kayaking this morning with the idea that if we did something hard in the morning we deserved to drink and eat junk food in the afternoon. Makes sense, right? On the menu this afternoon:

Tofu Dogs with fixins'-we used veggie dogs not bad when topped with mustard, relish, and diced onion (my husband likes ketchup-ick)

Baked lentils -
1 cup dry lentil cooked for 30min in boiling water until tender and drained
1/2 red onion diced
2 garlic cloves
1-2 diced chipotle in adobo depending on heat level
2 TBS balsamic vinegar
1TBS brown sugar
1 TBS molasses
1/4 cup ketchup
1/4 cup dijon mustard
1/2 cup BBQ sauce

Sautee onion until soft, add crushed garlic and diced chipotle and cook for 1-2 min. Add balsamic, sugar, molasses, ketchup, mustard and BBQ sauce. Cook for 5 min on low. Pour over lentils in baking dish and bake at 350 for 45min. You can also do this with navy beans but I like the unusual use for lentils.

Tomato Basil salad-some grape tomatoes, diced red onion, evoo, basil, salt and pepper

Strawberries and "hard" iced tea-Iced green tea with mint leaves, lemon, and a shot of vodka or honey liquor if you are a vegan who eats honey (I know there is much debate over this). Add some agave if you opt for the vodka for sweetness. SOOO good and refreshing. Best served over ice, outside with a bowl of strawberries.

Not a bad or unhealthy meal until... we decided we were hungry and bored by 5pm and decided to make chocolate chip cookies from Skinny Bitch in the Kitch. Let me start by saying I love love LOVE chocolate chip cookies. I think they are the perfect cookie and I have not had a suitable vegan version for almost a year now. These make the cut especially when still warm and chewy. The next day they are more crunchy and crispy but still very good. I will try to adapt the recipe to be a little less oily but the recipe below is as it is in the book. I subbed canola oil for coconut which might be why.

2 1/2 cups whole wheat flour
1/2 tablespoon baking soda
1 teaspoon sea salt
1 1/2 cup evaporated cane sugar
1 1/4 cup coconut oil (i used canola)
1/4 ice water. I put it in the freezer for 20 minutes
1 Tablespoon molasses
1/2 Tablespoon vanilla
1 10 oz package of semi sweet chocolate (i used 1/2 the pack)

Scoop 2 TBS of dough about 2 in apart on a sprayed cookie sheet or one with parchment paper. Bake for 10-12 min at 375. Cool about 20 minutes and enjoy!

White bean pesto burgers

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Ingredients:
Kalmata olives
Basil
2 Cloves garlic
Sun-dried tomatoes in oil
2 TBS EVOO
1 Can white beans
1/4 cup whole wheat or regular breadcrumbs
1 lemon
Ciabatta rolls
Red pepper Aioli (in this post)
Put olives, basil, garlic, tomatoes and 1TBS olive oil in a mini food processor. Add some pepper to taste. Mash white beans in a bowl with other TBS of EVOO. Add pesto paste and mix with the zest and juice of half a lemon. Add bread crumbs and lightly pan fry burgers and serve on toasted ciabatta with aioli and arugala dressed with lemon juice.

Vegan Tappas

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I've talked about my friend Sarah before, she's the one with the awesome guacamole that I never have the patience to make. Sarah moved to Chicago about a year ago and I really miss cooking with her, but she came into town last month and I knew we should throw an awesome party!
Grapefruit Confetti Salad
Use a food processor to grate two raw peeled beets, and three large carrots (or just but the pre-grated carrots like I did). Supreme one large grapefruit and reserve the juice in a bowl and set sections aside. Add 1TBS EVOO to grapefruit juice as well as 1tsp cumin and chopped cilantro. Whisk together and pour over the shredded vegetables. Let sit for a couple hours and then scoop veggies into endive leaves. Place a grapefruit section on top of each one.
Zucchini Fritters and Red Pepper Aioli
Rinse off that food processor and grate two white potatoes, 1 large zucchini, 1 small sweet onion. Place mixture in bowl and coat lightly with cornstarch (a little less than a 1/4 cup), salt and pepper liberally. About 20 min before you want to serve add about 1/4 cup water and 1/4 flour to make a pste/dough consistency. Scoop a couple of TBS of mixture into a hot skillet with evoo. Fry about 4 at a time and drain on a paper bag or paper towels.
Serve with Red Pepper Aioli:
2 Roasted red peppers (from a jar or do it yourself)
1 Clove garlic
3 TBS fresh parsley
1-2 TBS vegan mayonnaise (optional-I've tried it both ways and both are good)
Green Olive Crostini
Combine 1 cup pitted green olives (not in a jar), 1 clove garlic, a large handful of parseley, 1-2 TBS EVOO, and zest of one lemon. Pulse in a food processor and spread on slices of baguette. Bake for 15 min in a 350 oven. Top with half a cherry tomato and serve.
Sweet Potato Quesadillas
These were the hit of that party from what I heard so make A LOT! This recipe was enough for 27 pieces and I'm sure if I had give my friends more they would have eaten them. Bake 3 LARGE sweet potatoes or four regular ones in the oven for 1 hour until they are tender. Peel off skin, and put in food processor ith 1/4 cup cilantro and 2 chipotle peppers in adobo. Blend until smooth and fold in 1 can black beans. Spread mixture on 1 half of a flour tortilla and fold over. Place on a baking sheet sprayed with non stick spray and bake at 350 for 15 min flipping halfway through. Cut each tortilla into 3 pieces and serve with guacamole.
Chocolate Truffles
10oz dark chocolate chopped finely (we used the food processor)
3/4 cup coconut milk (not light)
2 TBS cointreau or vanilla depending on which truffle you want to make

Heat coconut milk until very hot but not boiling. Pour milk over chocolate in a glass or stainless bowl. Stir in the extract or liquor and then let chocolate set and cool in fridge. Scoop with a melon baller then roll into balls with hand. Then roll in topping of your choice. We made a double batch and made three kinds of truffles.

Vanilla rolled in toasted chopped almonds
Vanilla rolled in coconut
Cointreau rolled in cocoa

The party was a great success and we all enjoyed seeing Sarah. She also took these great photos! Thanks Sarah and we miss you!