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.

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Mexican Torta Sliders for Banana and Coffee Iron Chef Challenge

This is our first Iron Chef challenge, so yay! The challenge was to use bananas and coffee in an unexpected way and without the help of a standard recipe.

For the beans:
1/2 cup very strong coffee
1 can black beans, drained
1/2 tsp cumin
1/2 tsp smoked paprika
3 garlic cloves, minced
1 shallot, minced
1 jalapeno, sliced
1 tsp olive oil
salt and pepper to taste

In a small pot, saute garlic, shallot, and jalapeno in olive oil for 2-3 minutes, then add beans and coffee. Bring to a boil, then reduce to medium and add spices. Cook 15 minutes or until most of the liquid has been absorbed. Mash the beans and continue to cook another 5 minutes, or until the beans are thickened to your liking. Taste for salt and pepper.

For the banana-cilantro mayo:
1/2 medium banana
2 TBL tahini
1 tsp garlic
2 TBL apple cider vinegar
1/4 cup fresh cilantro
black pepper

Blend ingredients together until smooth and whipped.

Put it all together:


Additional ingredients: mozzarella Daiya, sliced black olives, romaine lettuce, cherry tomatoes

On a baguette or other sandwich roll type bread, spread banana mayo on one side and add lettuce and tomato. On the other half, add coffee-black beans, black olives, and Daiya. Carefully put sandwich halves together.

Serve with sweet potato fries!

Gluten-free, vegan Mexican pizza, with squash-zucchini crust

We’re getting tons of squash, zucchini, and cucumbers from our CSA, and to be honest, these aren’t my favorite foods. Luckily, it turns out that you can make pizza out of almost anything. Bye-bye squashies!

Here’s the play by play:

Grate about 2 pounds of squash and zucchini using the fine setting on your hand grater or food processor. Squeeze out excess water and let the vegetables sit for 15-20 minutes. Squeeze excess water again. Mix together 1/4 cup rice flour or gluten-free baking mix, 3 EnerG egg replacers (or flax seed, etc.), 1 TBL olive oil, a pinch of salt, black pepper, and 1/2 tsp garlic powder.

Line a large cookie sheet with parchment paper and press the dough so that it is very thin, about 1/4 inch thick. Bake at 500 15-20 minutes until golden brown.

Layer black bean dip, fresh cilantro, jalapenos, tomatoes, corn, and Daiya or other vegan cheese on top.

Bake 15-20 minutes at 450.

Remove from oven and allow pizza to cool 5 minutes before cutting. Top with fresh avocado or homemade guac!