Chipotle Bean Burritos

Add guacamole and chips to this hearty vegetarian dish for an easy Mexican meal.

• Yield: 6 servings (serving size: 1 burrito)
• Total:30 Minutes

Ingredients

• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon salt
• 1/3 cup water
• 1 (15-ounce) can organic black beans, drained
• 1 (15-ounce) can organic kidney beans, drained

• 3 tablespoons refrigerated fresh salsa
• 6 (10-inch) reduced-fat flour tortillas (such as Mission)
• 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1 1/2 cups chopped plum tomato (about 3)
• 1 1/2 cups shredded romaine lettuce
• 6 tablespoons thinly sliced green onions
• 6 tablespoons light sour cream

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chili powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

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CLASSIC GUACAMOLE

Recipe Provided By the California Avocado Commission

Cumin, tomatoes and onion uncover the secret to classic guacamole.

Preparation:	10 min
Cook Time:	0 min
Total Time:	10 min
Serves:	8

 

Ingredients

• 4 ripe, Fresh California Avocados, seeded and peeled
• 2 Tbsp. lemon juice
• 1 clove garlic, crushed
• 1 tomato, finely chopped
• ¼ cup finely chopped onion
• ⅛ tsp. ground cumin
• 3 drops hot pepper sauce
• Tortilla chips

Instructions

1. Using a fork, coarsely mash avocado with lemon juice and garlic.
2. Stir in remaining ingredients to blend.

Serving Suggestions:
Garnish as desired and serve with tortilla chips.

Beverage Pairings:
Try with a local California beer or wine.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Nutrition Information Per Serving: Calories 150; Total Fat 13 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 8 g); Cholesterol 0 mg; Sodium 10 mg; Potassium 452 mg; Total Carbohydrates 9 g; Dietary Fiber 6 g; Total Sugars 1 g; Protein 2 g; Vitamin A 141 IU; Vitamin C 13 mg; Calcium 16 mg; Iron 1 mg; Vitamin D 0 IU; Folate 78 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 2%; Vitamin C 20%; Calcium 2%; Iron 4% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

© 2011 California Avocado Commission

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Fabulous Homemade Bread

Ingredients:

1/2 cup warm water
3 (.25 ounce) packages active dry yeast
1/4 cup bread flour
1 tablespoon white sugar
2 cups quick cooking oats
2 cups whole wheat flour

4 1/2 cups warm water
1 1/2 tablespoons salt
2/3 cup brown sugar
2/3 cup vegetable oil
10 cups bread flour

Directions:

1.In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.

2.Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.

3.Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.

4.Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.

5.Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.


ALL RIGHTS RESERVED © 2010 Allrecipes.com

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Jamaican Jerk Tofu

Want to impress your friends with Jamaican fare for your next vegan dinner party, or just spice up your Saturday night supper? Try this full-flavored recipe that bumps up the flavor of tofu to "Irie, Mon!" Hot and spicy (but not too hot), this marinade/sauce can be adapted to the tongue-smoking level by adding Scotch bonnet or habanero peppers instead of the milder jalapeño.

Try serving jerk tofu with baked yams topped with toasted pecans and maybe that Caribbean staple, rice and beans (we've posted a recipe for gallo pinto from Costa Rica). Jamaican Red Stripe beer adds a refreshing, authentic touch.



This recipe makes enough marinade to cover two blocks of tofu, which serves four people. Divide in half if using one block of tofu.

6 scallions, sliced thinly (discard top 1/3 of green ends)
2 cloves of garlic, minced
1 Tbs. fresh ginger, minced
2 jalapeño peppers, minced
Juice of 1 lime
1/4 cup orange juice
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
1 Tbs. ground allspice
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. thyme
1 Tbs. vegan brown sugar
1-2 blocks extra firm tofu



In a large bowl, mix the first nine ingredients, including olive oil. In a smaller bowl, combine spices and brown sugar. Add to liquid mix and stir. If using one block of tofu, spray an 8 x 8 pan with oil. Slice tofu into three slices from its narrow end. Place in pan and pour HALF of marinade over tofu. For two blocks of tofu, use a 9 x 13 pan, and pour ALL the marinade over tofu.



Let stand for 15 minutes. Bake at 350° for 30 minutes.

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Stir Fried Asparagus with Ginger

Ingredients

1 lb medium-sized asparagus

4 -5 slices fresh ginger

2 tablespoons olive oil

¼ cup roasted cashews or almonds

salt and pepper

Preparation

* Slice asparagus into bite-sized pieces.
* Heat olive oil in a skillet (at medium heat).
* Add ginger slices and let them sizzle for about 30 seconds - 1 minute.
* Add asparagus. Stir fry for 4 - 5 minutes or until crisp.
* Add nuts, salt and pepper and stir fry for another 30 seconds.

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Smothered Tofu Steak and Onions

Ingredients

1 package extra firm tofu
2 tablespoon olive oil (divided)
1 lg. onion
2 tablespoon balsamic vinegar
1 tablespoon vegan Worcestershire sauce
1/2 cup water
1 teaspoon cornstarch
1/2 cup extra water
Kosher salt and pepper to taste



Directions:

Slice Tofu into 6 even cutlets about 1/2 inch thick. Place on paper towel to drain. Heat non-stick pan. Slice Onion from root to stem. Add 1 tablespoon oil to pan. Add onions when oil is hot. Sauté onions until golden brown and caramelized (about 5-10 min.) remove onions, set aside. Add other tablespoon of oil to pan. Add Tofu and fry until golden brown on both sides (about 10 min.) Add onions back to pan. Add balsamic Vinegar, Worcestershire sauce and stir. When all combined add slurry of water and Cornstarch to pan. Stir until thick. Add water to thin out if too thick. Add salt and pepper to taste. Plate up this dish with the onions and sauce smothered over the Tofu Steaks. Serve with a side of Roasted Asparagus and a nice Rice Pilaf.

Serves: 2

Preparation time: 30 mins.

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Barbecue Tofu

Rcipe Source : BlackVegetarians

2 pounds of firm tofu
Olive oil (as needed)
Tamari or raw soy sauce (as needed)
1 sliced onion
1 Tb black pepper
Natural barbecue sauce (see recipe below or use all natural store brand)

Cut the tofu blocks into ¼ inch thick slabs. In a shallow pan, marinade the tofu using a mixture of 1 part olive oil to 1 part tamari or raw soy sauce, so that there is just enough marinade to cover the tofu. Slice the onion and put the slices on top of all the pieces of tofu and sprinkle black pepper over all the blocks of tofu. Allow the tofu to marinade for at least two hours, longer if possible (preferably overnight). Remove the tofu from the marinade and douse it with the barbecue sauce. Right after you put the barbecue sauce on, place the tofu in the freezer and allow it to freeze solid. Once frozen, remove it from the freezer and broil it for 5 to 10 minutes. You can then make a sandwich out of it or put it inside a pita pocket along with your favorite toppings. Serves 4.

(Adapted from 30 Days @ Delights of the Garden by Imar Hutchins.)

Natural Barbecue Sauce


3-4 medium size tomatoes
10 sundried tomatoes
1 cup raisins
2 tsp vinegar
1 Tb tamari or raw soy sauce
1 tsp thyme
1 tsp paprika
2 Tb barbecue spice
1 tsp chili powder

Soak the sundried tomatoes in water for a couple of hours to allow them to get soft. Cut the tomatoes in fourths and place all ingredients in a food processor. Using the S blade, pulverize the contents until smooth.

© 2010 blackvegetarians.org

Spinach and Peanut Sauce Over Rice

Gambian recipe. Serve over rice or couscous or millet.



2 Tbs. olive oil
2 onions, chopped
2 garlic cloves, minced or pressed
3/4 green bell pepper
1 6-oz. can tomato paste
1 10-oz. package frozen chopped spinach (or fresh spinach)
2 vegetarian bouillon cubes
1/4 cup peanut butter
Pinch of cayenne pepper
Salt to taste
Rice or couscous or millet
Optional: fried tofu

1. Heat olive oil in medium saucepan. Sauté onion, garlic, and green pepper in the oil until onion is translucent. Scoop out the vegetables and set aside. Add the tomato paste to the saucepan for the process called "burning the paste," which means cooking the tomato paste until it bubbles and is thoroughly cooked.

2. Stir in the onions, peppers, garlic, and spinach. If you're using frozen spinach, no additional liquid is needed. If you're using fresh spinach, add 1/8 cup of water. Add the bouillon cubes. Sauté spinach until cooked.

3. Stir in the peanut butter. Add cayenne and salt to taste. Serve over rice or couscous or millet.

Optional fried tofu: Cut extra firm tofu into cubes. Place millet or corn meal in a bowl; stir in the tofu to lightly coat the cubes. Add approximately 3 Tbs. olive oil or canola oil to a medium skillet. Sauté the tofu until lightly brown; stir into the spinach mixture.

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Baby-Get-Back Veggie Ribs

Barry's Bootcamp Complete Workout SystemSunny Health & Fitness Mini Stepper with Resistance Bands

Better than pork ribs! These yummy and slightly messy “ribs” are great for family barbeques and cookouts.

2 8-oz. packages bean curd stick (available at most Asian markets; be sure to ask for bean curd stick, rather than bean curd sheets)
2 Tbsp. warm melted margarine
1/4 cup peanut butter (or more, to taste)
2 Tbsp. miso
1/4 cup nutritional yeast
2 tsp. paprika
2 cups barbecue sauce

• Soak the bean curd in warm water for 4 to 6 hours.
• When the bean curd is softened, drain it, squeezing out the excess water, and cut into 4- to 6-inch lengths.
• In a large bowl, mix together the margarine, peanut butter, miso, nutritional yeast, and paprika to form a rich paste. If the mixture is too thick, add a teaspoon of water at a time to thin it to the desired consistency.
• Preheat the oven to 370 degrees F.
• Add the bean curd "ribs" to the paste and mix together, coating the "ribs" thoroughly.
• Place the "ribs" side by side on a large baking sheet and bake for 25 minutes, turning them so that they bake evenly, until the bottoms are crisp and brown.
• Remove from the oven and using a barbecue brush, apply the barbecue sauce to the "ribs." Return the "ribs" to the oven and bake for 10 to 15 minutes more.

Makes 4 servings

Mchicha - Tanzanian Spinach & Peanut Curry

Mchicha is a very traditional dish in Tanzania & can be made like this with peanut butter - homemade or natural is best - or it can be made with a whole coconut (grated flesh & milk) instead.

SERVES 4 -6

* 2 lbs spinach
* 1 1/2 ounces peanut butter
* 1 tomato
* 1 onion
* 2 teaspoons curry powder (or paste, your favourite blend!)
* 1 cup coconut milk
* 3 tablespoons margarina or oil
* 1 teaspoon salt

Wash the spinach & roughly chop. De-skin the tomato, peel and chop. Peel and chop the onion.

Mix the peanut butter with the coconut milk in a jug & set aside.

Heat the margarine or oil over a medium heat in a large frying pan. Add the onion, tomato, salt and curry powder / paste and sauté for 5 minutes, or until the onion becomes soft.

Add the spinach, continue cooking for about 15 to 20 minutes, until the spinach is cooked.

Pour the peanut butter and coconut milk mixture into the pan & stir gently to mix.

Simmer, for another 5 minutes, stirring constantly, to ensure that the mixture does not stick to the pot.

This dish makes a lovely side dish, & can also be eaten with rice, ugali or samp and beans to form a delicious main course.

AVOCADO WITH PEANUT DRESSING

WEN Set of Three for Medium-Coarse, Ethnic, African American Hair - 32oz

2 avocadoes, ripe but firm
2 tbsp shelled peanuts
½ tsp paprika
½ tsp cinnamon
chilli powder and salt, to taste
fresh chives, to garnish

Chop the avocado into cubes. Place peanuts and spices in food processor and grind into a fine mixture. Sprinkle mixture over avocado with finely chopped chives. Chill and serve.

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Ceylon Vegetable Curry

Keeps well a couple of days in the fridge, and freezes well too. Great with rice or green salad.

THE SPICES MIXTURE

* 30 g. vegan margarine
* 1 tablespoon oil
* 3 large onions, finely chopped
* Garlic and ginger, finely chopped (lots of both!)

Tandoori Spice:

* 3 - 4 tablespoons of Tandoori Paste (e.g. Patak’s), OR
* 4 - 5 tablespoons of Tandoori Spice Mix (e.g. Clive of India)
* 1 cup of water

2) THE VEGETABLES

* Cubed: potatoes, carrots, pumpkins, green beans, peas, red capsicum strips

3) THE SAUCE

* 300g (1/2 bottle) of tomato salsa / puree e.g. La Gina
* OR
* 2 large tomatoes, chopped
* OR
* 1 tin tomatoes, pureed
* White Vinegar, ¼ to ½ a cup
* Marmelade or apricot jam, ½ to 1 cup (whatever you like the taste of)
* Some Chilli powder / paste, if you like it (I DON'T USE IT)
* 1-2 cups of coconut milk.

4) THE GARNISH

* Pineapple pieces banana chunks shaved coconut chutney pappadums sultanas plain yoghurt cucumber slices and / or tomato wedges

1) THE SPICES MIXTURE
Fry it all together over MEDIUM HEAT, until all the WATER IS GONE, and the mixture is SOFT and starting to turn DARK REDDISH BROWN, and stick to the pan.

2) THE VEGETABLES
Now add the cubed vegetables (** they could be pre-microwaved or steamed) to the spices, and brown gently. Cubed: potatoes, carrots, pumpkins, green beans, peas, red capsicum strips

3) THE SAUCE
Next add the sauce ingredients to the vegetables and spices in the pan. Leave to simmer VERY VERY SLOWLY on LOW HEAT, until it is no longer runny. Just before the end, add the coconut milk. If the mixture becomes too runny, keep cooking it until it thickens.

4) THE GARNISH
Serve with an assortment of bowls on the table.

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Curried Spinach with Tofu Paneer

Ingredients (use vegan versions):

2 Tablespoons nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon vegan parmesan (optional)
2 Tablespoons water
1/2 teaspoon spicy brown mustard
1/4 block of extra-firm tofu, drained and cubed (total drainage isn't necessary since the cubes should be soft when cooked)
1/2 Tablespoon curry powder
3-4 cups baby spinach (approx - I used about three big handfuls)
veggie oil

Directions:

Heat veggie oil on medium heat in a large skillet.

In a small custard bowl, mix nutritional yeast, onion powder, salt, vegan parm, water, and mustard until well-blended. Pour in heated skillet. Add tofu over-top of the "cheesy" sauce; coat tofu cubes completely with mixture by flipping, turning, etc. Allow to cook on one side for about 3-5 minutes, then flip. Move to one end of skillet.

In the newly available skillet space, add more oil (if necessary) and curry. Add spinach and mix well with curry/oil. Stir-fry spinach and curry until spinach is cooked through. Stir-fry spinach and tofu together until mixed evenly.

Serve immediately over pasta or grain of choice.

Serves: 1-2 (hunger is a determining factor)

Preparation time: 10 to 15 minutes (approx)

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