Mashed potatoes and Mexican red lentils

Saute onion and garlic, add cumin, oregano, chili powder, cayenne, lemon juice, and nutritional yeast, and 1 TBL tomato paste. Season with salt and pepper. Add 1 cup of red lentils and 3 cups of water. Cook until lentils are soft and the water is absorbed.

The mashed potatoes are just delicious vegan mashed potatoes with some parsley, topped with pico de gallo and Daiya mozzerella.

Also, with vegan coleslaw.

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Cinco de Mayo Beans, Figs and Katz style

Pineapple margarita: blended fresh pineapple, silver tequila, Cointreau, and fresh lime juice

Seasoned black beans; stir fried veggies with smoked paprika, oregano, cilantro, and garlic; homemade chips with Daiya cheddar and seasonings.

Not pictured: AWESOME GUACAMOLE

New Year’s Eve Feast

We have a few things that should be written up first, but my sister B requested photos from our mini fiesta, so I am skipping ahead. I promise the other posts are coming soon, possibly even later today, now that I’ve downloaded the photos and basically already written up most of the posts.

For New Year’s we stayed in like respectable adults and cooked up some of our favorite foods, nothing fancy, just very delicious twin beans, red rice, guacamole, baked chips, and fresh tomato salsa. YUM.

Mexicali soup

As a child I loved the book Mexicali Soup, in which the mother of a large family makes a soup, but leaves out the ingredient that each child dislikes. When she serves dinner, everyone gets a big bowl of water. Fortunately, our mexicali soup is stuffed with ingredients and even gets a tasty garnish. Today it turned cold again, so I’m eager to heat and eat!
mexicali2

1 can tomato sauce

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

1 cup corn kernels

1 onion, diced

4 garlic cloves, minced

1/2 bell pepper (or 4 mini bell peppers)

1 jalapeno, sliced

1 zucchini

2 red potatoes

1 cup mushrooms

1/2 TBL cumin

1/2 TBL oregano

1/s TBL red pepper flakes

4-5 cups water (to cover and a little extra)

2 large handfuls arugula

2 TBL cilantro (fresh or frozen)

2-3 TBL lime juice

salt and pepper to taste

Optional: garnish with avocado and vegan cheddar

In a large pot, heat a small amount of olive oil and saute onion, pepper, garlic, zucchini, potatoes, and corn for about 5 minutes, until the onion becomes translucent. Stir in spices and cook another minute, stir to prevent sticking. Add tomato sauce, beans, water; bring to a boil. Add cilantro and arugula. Reduce heat and cook partially covered for 30 minutes, until potatoes are done. Add in chopped mushrooms and lime juice, salt and pepper to taste. Continue cooking on low another 10-15 minutes.

mexicali1Top with avocado and grated vegan cheese.

Serves 3-4

Veggie quesadillas and black bean tostadas

IMG_3564quesadilla and tostada

We had some good to news to celebrate, so we had a little fiesta for dinner. The quesadillas are filled with sauteed chard, mushrooms, bell pepper, jalapenos, fresh cilantro, and “cheese.” S fried them using Earth Balance to get that perfect brown, salty crisp on the outside.

For the tostadas, we used refried black beans, topped with chard, tomatoes, “cheese”, and homemade guacamole. I fried the corn tortillas a little first to get them nice and crunchy.