Sun-dried tomato guacamole

I have been watching Rick Bayless on TV a couple of times. He is a famous cook and restaurateur. He also wrote many cooking books and has a cooking program at PBS. I don't cook Mexican food often but this delicious recipe paid my attention. He showed on TV how to make it and also got the recipe in his website:

Note: I modified the recipe because I particularly don't use salt. I haven't used queso blanco either.

Ingredients: 

• 1/2 medium white onion, chopped into normal pieces (about 1/3 cup)
• Fresh chiles to taste, stemmed, seeded (if you wish) and finely chopped
• 1/4 cup soft sun-dried tomatoes, chopped into normal pieces (patted dry on paper towels if oil-packed)
• 1/4 cup coarsely chopped fresh cilantro, plus a little extra for garnish
• 3 medium-large (about 1 1/4 pounds) ripe avocados
• 1 or 2 tablespoons fresh lime juice

Directions:

Scoop the onion into a normal strainer and rinse under cold water.  Shake off the excess water and transfer to a large bowl, along with the green chiles and tomatoes.

Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart.  Scoop out the pit and discard.  Scoop the flesh from the skin and add to the bowl.  Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree, mixing in all the flavorings.  Taste and season with salt and lime juice -,  lime juice is a matter of personal preference.

Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you're ready to serve.  Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and you're ready to serve.

Makes about 3 cups, serving 6 as an appetizer.
 

Sun-dried tomato guacamole

Sun-dried tomato guacamole

Enjoy!

Red bean chili

This red bean chili is easy to make and delicious to taste.

Ingredients:

• 1 TB olive oil
• 1 onion (chopped)
• 1 red bell peper
• 1 large carrot
• 1 garlic clove (crushed)
• 1 1/4 cup canned tomatoes
• 1 large green chili
• 1 3/4 cup canned red kidney beans (drained)
•  ground pepper
•  chili powder

Directions:

Heat the oil in a saucepan, then put the onion, cover and cook for 5 minutes. De-seed and chop the red bell pepper, scrape and dice the carrot. Add to the pan with the garlic. Stir, then cover and cook for 10 minutes.

Stir the tomatoes into the mixture, cutting them with the spoon. De-seed the chili, slice it into rings, and add it to the saucepan. Cook uncovered for 10-15 minutes or until the carrot is tender.

Put the red kidney beans and cook for 1-2 more minutes to them through. Season with pepper and add a pinch of chili powder.

Serves: 2

Red bean chili

Enjoy!

 

Black bean enchiladas

This is a good and easy dish for beginning vegetarians.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion peeled & chopped
• 2 large cloves garlic minced
• 2 cans 15 oz black beans drained & rinsed
• 1 medium tomato or 2 plum tomatoes diced
• 1 (4oz.) can green chilies undrained
• 1 tbsp chili powder to taste
• 1 tsp ground cumin
• 2 tbsp soy sauce
• pepper to taste
• 4 corn tortillas (7 inch diameter)
• 1 cup enchilada sauce
• 4 oz non-dairy cheddar cheese (or soy cheese)
• non-dairy yogurt
• 4 oz can pitted black olives, sliced
• 3 whole scallions tinly sliced

Directions:

Preheat oven at 375F. Lightly spray a 9x13 inch baking pan and set aside.

Heat oil in a large saucepan at medium heat. Add garlic and onion and cook until translucent for about 5 minutes.

Add beans, tomatoes, chili with juice, chili powder and soy sauce. Bring to boil. Stir frequently. Lower heat, cover and simmer for 10 minutes. Uncover and simmer for about 5 more minutes until the liquid reduces and the mixture is firm. Season with pepper.

Fill a medium bowl with warm water and dip tortillas to soften and drain them. Place a tortilla in the baking dish, scoop two heaping tablespoon of the filling in the center and roll.

Push the tortilla to the very far end of the dish. continue dipping, draining, filling and rolling placing the enchiladas in a single layer.

Spoon sauce over rolls and sprinkle cheddar cheese on top. Cover with foil and cook for about 20 minutes. 

Garnish with yogurt, black olives, and scallions.

Serves: 4

Enjoy!

Black bean enchiladas

Chiles rellenos en Casserole (Stuffed Chiles Casserole)

This is my version from Recipes for a Small Planet book.

Ingredients:

• 2 1/2 cups cooked brown rice
• 1/2 cup cooked soybeans 
• 2 7oz. can whole green chilies (around 6) 
• 3 slices vegan cheese
• 1 can diced tomatoes 
• 1 tsp oregano
• 1/2 tsp garlic powder or minced garlic
• 2 tsp chives or scallions

Directions:

Place the cooked rice on the bottom of casserole pan.

Puree the tomatoes, soybeans, oregano, garlic, and onion in a blender or food processor. Put the mixture over the rice.

Bake the casserole for about 25-30 minutes at 350F.

Cut the slices of Jack cheese in triangles. You will have 6 triangles (one for each chili). Stuff the peppers. Add to the casserole in the last 10 minutes.

Serves: 3

Enjoy!

Stuffed Chilies Casserole

Nachos con Salsa

This dish is also easy to make. I used Veggie & Flaxseed Tortillas that are supposed to be good in Omega 3 for the base. Then, just layers of refried beans, mild salsa, diced green chilies, and sour cream on top.

Ingredients:

•  24 tortilla chips
•  1/2 can refried beans
•  1/4 cup salsa fresca (mild or hot depending on your taste)
•  1 TB diced green chilies
•  1/4 cup sharp cheddar (or cheese substitute)
•  2 TB vegan sour cream or cashew cream (see note)

Directions:

Arrange the tortillas on the plate adding the rest of the ingredients in layers. Heat in the microwave for 20 seconds or until the cheese melts. Top with sour cream.

Serves 2

Enjoy!

Nachos con salsa

Note: To make the cashew cream, soak 1 cup of cashews overnight. The next morning, drain them. In high speed blender mix them with 1/2 to 1 cup of water until smooth. Add 2 tsp. lemon juice and 1 tsp. apple cider vinegar. 
 

Quick Chili

Recipe adapted from The World's Healthiest Foods book. This is a rich, hearty, and flavorful soup made in less than 30 minutes. It's delicious and rich in nutrients.

Ingredients:

• 1 medium bell pepper, diced
• 1 medium onion, diced
• 1-1/2 cup vegetable broth
• 6 medium garlic cloves, chopped
• 2 carton boxes black or kidney beans drained (such as 365 brand)
• 1 carton box Pomi chopped tomatoes (do not drain)
• 8 oz. tomato sauce
• 2 tbsp. ground cumin
• 2 tbsp. red chili powder
• 2 tbsp. dried oregano
• 1/4 cup fresh chopped cilantro
• pepper to taste  

Directions: 

 
Heat 1 tbsp. broth in a medium size pot. Healthy sauté onion and bell pepper in broth.over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, cumin, and red chili powder and continue to saute for another minute. 

Add 1-1/2 cup broth and the rest of ingredients, except for the cilantro. Simmer for about 20 minutes uncovered.

Top with cilantro, season with pepper, and serve. 

You can also serve it along with rice and chopped vegan cheese.

Serves: 4

Enjoy!

Black bean chili

Kidney bean chili with cornbread

Chili con queso