I had leftover cilantro salsa from yesterday's tacos, so I threw it in the frying pan with 1/2 can of black beans and veggies.
To accompany the tacos, I turned the other 1/2 can of black beans into a puree by processing them with 1 tbsp lemon juice, 1/2 tsp paprika, dash cayenne, dash cracked black pepper, dash garlic powder, dash cumin.
Easy Banana Smoothie
1 1/2 cup of ice
1/2 cup orange juice
Happy St. Patrick's Day!!
Thursday, March 17, 2011
Wednesday, March 16, 2011
(1) I used pre-cut supermarket veggies (onions and peppers), sauteed them in an 1 tbsp of sesame oil (sesame oil doesn't change its molecular structure when heated to high temperatures, thus it stays safe for your heart!). Sautee for about 7 minutes or until the onions are translucent.
(2) Add one 12oz package of firm cubed tofu into the pan, smash with a fork
(4) Cook for 7 minutes, remove from heat.
Sunday, March 13, 2011
juice of 1/2 an orange
rind of 2 oranges
2 tbsp honey
1 tsp vanilla
2 tsp vanilla
1 1/2 pint blackberries, mashed with fork
1) Simple food process all of the ingredients for the crust and then press them into a 9-inch pie plate.
pretty grated orange rind!
2) Next food process all filling ingredients. Make sure to melt down the coconut oil in a small bag (it's easy to do this in a bowl of hot water) to liquify it. Pour the filling mixture over the crust. Let this sit in the freezer for 4 hours, yo.
It was so sunny and wonderful today!
3. Take cake out of the freezer. Mash up the 1 1/2 pint of blackberries with a fork in a small bowl and spread over the top of the cheesecake. Serve!
You can store this in the fridge for up to 5 days. Or until the blackberries start to get moldy. Yeeeah.
BRAZIL is the best place on the planet.
They have incredible food, art, music, history, people, the Christ the Redeemer Statue (just beautiful, though!), cities, an up and coming economy, sun, the World Cup in 2014 (I am totally going to GO MAN) ...and uh, did I mention food?
Brazilian cuisine has a wide array of influences including African, Portuguese, and Italian. The food utilizes the country's rich and abundant tropical fruits, the bounty of the gorgeous coastline, and native nuts.
This dish, called vatapá, is typically made as a "seafood stew" and has West African influences. Of course, we couldn't include shrimp like the locals do (or sometimes white fish), so I veganized this puppy with a grain that has a similar rubbery quality to it--- barley. If left a little al dente, you can get the same feeling. For added "seafood" flavor I could have added a little nori, but no one in my family would have eaten it that way... and I'm a slave to feedback and compliments, what can I say?
The brilliant yellow coloring comes from the Brazilian dendê oil, a palm oil frequently used in Brazilian cooking. The texture of this dish is extremely unique... too thick to be a stew. I don't know. It owns.
2 chopped onions
3 cloves of garlic, chopped
4 malagueta or jalapeño chile peppers, chopped (use 1 or a gentler pepper if you aren't into spicy!)
2 tbsp olive oil
1 1/2 cup vegetable stock
1/2 cup organic peanut butter
1 cup whole wheat bread crumbs (or just put two slices of whole wheat bread in a food processor)
salt and pepper to taste
1 1/2 cup barley, cooked and drained
2 cups coconut milk
1/4 cup Dendê oil
1) Chop up the onions, peppers, and garlic. Toss it into the food processor.
5) Lastly, stir in the dende oil, remaining barley, and serve! I topped the dish with tomatoes and paprika.