Roasted Plantains and Beans

Just a simple Sunday dinner.

Slice 3 green plantains, then toss with olive oil, salt and pepper. Roast on 400 F for 15-20 minutes, until cooked and golden. Meanwhile, saute 1/2 cup red onion with 3 minced garlic cloves, add in two cans of drained beans (black and pinto), simmer 30 minutes. Season to taste and serve with hot sauce.

For the salad: chop 2 small (or 1 large) heads of Romaine lettuce and 1 tomato. Add pickled jalapenos, 1 cup of corn, 7 or 8 olives, and 1/2 cup red onion.

For the cilantro-cashew dressing: blend together 1/3 cup raw cashews with 1/4 cup water, 1/2 cup cilantro, 2 TBL apple cider vinegar, and lots of black pepper. Blend until very smooth.

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Sweet Potato-Black Bean-Kale Tacos

With homemade tortillas!

Aside from the tortillas, this was a super lazyass meal that involved:

  • cutting a sweet potato into chunks and microwaving it for 5 minutes
  • whipping the sweet potato with unsweetened, plain soygurt
  • steaming kale in the microwave
  • and heating up black beans with jarred salsa.

For a gourmet touch, we added some pepper jack Daiya.

Spiced Green Beans and Stuffed Sweet Potatoes

For the green beans:
1 lb green beans, ends snapped off, and cut into 1-inch pieces
1 cup tomatoes (about 2 medium), chopped
2 garlic cloves, minced
1/2 cup red onion, diced
1 tsp fresh ginger, minced
1/2 tsp red pepper flakes
1/2 tsp hot paprika
2 TBL olive oil
2 TBL water
salt and pepper to taste

Heat oil and saute onions and garlic until onions are soft. Add tomatoes, ginger, spices, and water. Cover and cook about 10 minutes, until tomatoes are very soft. Add green beans and cook 20 minutes. Remove cover and cook another 5-10 minutes on low, until some of the extra liquid has evaporated.

For the sweet potatoes:
1 large sweet potato
1/2 cup spinach (frozen is fine)
1/2 cup white beans, drained
1 garlic clove, minced
1/2 cup red onion, diced
7-8 kalamata olives, sliced
olive oil for cooking
Earth Balance

Preheat oven to 400 F and prepare a baking sheet with foil. Cut the sweet potato in half, long-ways. Generously rub the sweet potato halves with some Earth Balance and place open-side down on the foiled baking sheet. Bake 25-30 minutes, then remove from oven. They should be very soft.

While the sweet potatoes are cooking, prepare the filling. In a pan, saute the garlic and onions in a little olive oi. Then mix in the spinach and white beans, stirring well to mash up the beans. Remove from heat and set aside to cool.

Let the sweet potatoes rest for a few minutes, then scoop out the insides and add to the spinach mixture. Mix very well, so that all ingredients are combined. Then carefully spoon the filling back into the potato skins. Press gently to pack all of the filling in. (If you have extras, you can bake it up in a separate container!) Top the sweet potatoes with the sliced olives. Bake an additional 20 minutes at 400.

Tempeh “fish” tacos

For the tempeh “fish”:
1 block of tempeh, steamed in the microwave or on the stove for a few minutes
1/2 tsp ginger powder
1 TBL German mustard
1 TBL Bragg’s or soy sauce
1 tsp black pepper
1/2 tsp paprika
1/4 cup gluten-free baking mix or flour
1/4 cup (or a little more) beer of your choice
smoked salt to taste

oil for frying

Cut tempeh into small strips. Combine all ingredients in a bowl until tempeh is well coated. Heat oil in a frying pan and cook tempeh until it’s brown and crisp on all sides. Drain on paper towels.

For the slaw:
1/2 cabbage, thinly sliced
1/4 cup (packed) cilantro, diced
1/2 cup red onion, chopped
2 TBL vegan mayo
3 TBL vegan plain unsweetened yogurt
1 TBL lime juice
1 TBL vinegar
1 tsp black pepper

Blend together cilantro, mayo, yogurt, lime juice, and vinegar. Toss with cabbage, onion,  and black pepper. Chill at least 30 minutes. Or if you are in a hurry, microwave the cabbage a little first until it begins to soften, then toss with the dressing. Voila!

Additional items: fresh tortillas, refried black beans, diced tomatoes and jalapenos, guacamole.

Twice Baked Sweet Potatoes, Homemade Corn Tortillas, and a Happy Face

Although many of the dishes featured here are things we make together, I want the record to state that Stef made the tortillas single-handedly. This doesn’t mean she made them using one hand, though that would be extremely impressive. It means that she made 16 delicious corn tortillas while I was “busy” at “the office.”

In case you’re wondering if she used a tortilla press, the answer is no, she used the plating method, placing the dough on a piece of parchment paper and then pressing it into a circle with a plate (using two hands). Then she fried them in a dry skillet (30 seconds on one side, flip and cook 60 seconds, flip again 30 seconds).**


Perfect for tacos!

Then we had some delicious Twice Baked Ginger Lime Sweet Potatoes. You need two hands to eat these.

Now smile!

**You may have noticed that the tortillas look a little charred, this was due the stove being too hot. We followed the instructions on several websites, but realized that for our stove the temp needed to be lower. We’re still working out the ideal temperature, but in the meantime, the tortillas taste great!**

Isa’s Mushroom Hot Pot and Lettuce Wraps

Don’t worry, this is still a ginger post! We borrowed Isa’s new Mushroom Hot Pot recipe and this delicious Lettuce Wraps recipe from the Veggie Converter.

We followed the lettuce wrap instructions with minimal changes. We reduced the agave and soy sauce, and subbed tiny pan-fried tofu cubes instead of seitan. (Yes, actual size was cute x cute.) This was SO GOOD. If you’re soy-free, try diced, pan-fried mushrooms, or maybe even jackfruit?

The soup turned out really well, with lots of surprising flavors in every bite. We used tons of cremini mushrooms and some veggie broth instead of the mushroom broth, and not as much coconut milk (full-fat) instead of the 1 can of reduced fat. We also ditched the bell pepper, added extra tomato, and extra red pepper flakes. For the mix-ins, we used what we had on hand: fresh cilantro, green onions, mung bean sprouts, and grated jicama. And of course, lots of extra lime juice in each bowl. The jicama gave the soup a similar mouthfeel to rice noodles, for an added heartiness!