Posts Tagged ‘salsa’

VPS – Salsa, Spinach, Green Peppers, Red Onion, Basil

December 7, 2009

It’s that time again – Vegan Pizza Sunday. Our stash of Daiya is holding strong and are love of pizza seems undiminished.

VPS - Salsa, Spinach, Green Peppers, Red Onion, Basil

The fridge was a bit bare this week – busy at work – so it was pretty easy to make a pizza. We used everything we had! In place of tomato sauce we used a fresh mild salsa (Publix makes one very similar to Garden Fresh) topped with spinach, Daiya, green peppers, red onion and fresh basil (still good after two weeks!).

It was cold in the house so we had some difficulty getting the dough to rise. Until, that is, we put it on the fireplace mantle (with a fire rolling, of course). It rose in no time and we were ready to go. I’m still sticking with half high-gluten white and half whole wheat and it’s been working just fine. Maybe next week I’ll try adding some spelt or kamut into the mix.

Quinoa Burritos

November 13, 2009

Sometimes, no matter how much we plan, something wholly unexpected happens. And sometimes it was better than the original plan. This is one of the those times.

I had been planning on making a quick vegetable stir-fry to put over quinoa for dinner. I already had the quinoa mostly done when my wife arrived home from work and asked what was for dinner. It didn’t really matter what I would have said, because she had a craving for burritos. Thinking on my feet, I switched gears entirely and came up with these.

Quinoa Burritos

As I said, the quinoa was almost done already, but I had time to add some cumin, which is all you really need to make anything taste Mexican. I had one remaining can of refried beans (the last can as I’ll be making them from scratch moving forward), so I got those hot as well.

Some baby spinach which would have been in the stir fry got marinated in a little bit of peach-mango salsa. This was our first time trying it and it was a success – we’ve purchased it many times since.

Then it was time to build the burritos. Whole wheat tortilla, spread a little Tofutti sour cream, refried beans, marinated spinach and the cumin-infused quinoa.

As I said, this wasn’t planned but it worked out way better than I was planning on making. We will certainly be having these again.

Mango Salsa, Hummus

August 5, 2009

Mango Salsa, Hummus

For years, I’ve been telling my wife I’d make her mango salsa. And for years I’ve put it off. So, I wasn’t surprised when a mango ended up in our basket at the farmer’s market, whether I was conscious of it or not. But there it was when we got home and I was left without choice. Fruit salsas are a great summer treat and are really easy to prepare.

I diced up the mango and added some chopped cilantro, sugar, salt and a very tiny amount of cumin (very tiny). I finished it with a quick splash of Simpy Orange with Mango Juice to give it the necessary consistency. Let the flavors marinate for a few hours or overnight (or several days in my case as I ran out of time) and you’re good to. Enjoy with your favorite chip, rice or chicken subsitute.

For months I’ve been meaning to make hummus. I bought the dried beans, but they sat in my pantry forever. Until I decided to just do it. So I soaked the beans overnight and boiled them until tender. Puree in the food processor with tahini, roasted garlic, olive oil, salt and black pepper. It took me a while to find the right consistency, so I kept adding varying amounts of tahini and olive oil until it looked right (well, actually, a little looser than what you’re expecting as it will set up a bit when refrigerated). The only problem? I oversalted it. A lot.

So a few days later, I put it all back in the food processor with more soaked and boiled beans and it came out much, much better. Frankly, and not to boast, I like it better than most of the of ones you can buy in the store. The other problem? I made too much. Like a half gallon, which is a lot of hummus for two people. But, it can be frozen with very good results. So I put it in smaller containers and froze it so I can pull it out as needed.

Roasted Potatoes, Asparagus and Salsa Corn

June 20, 2009

Roasted Potatoes, Asparagus and Salsa Corn

I’m not sure how, but I ended up with 3 small red potatoes and 1 large sweet potato. Not enough to do much on their own, so I decided to roast them together. Tossing them with a little roasted garlic oil, salt, pepper and a very liberal amount of dried cilantro (again, no fresh in the house), spread them on a baking sheet and put them in a 400 degree oven until done.

Meanwhile, I trimmed my asparagus and sauteed it in more roasted garlic oil while the white corn simmered in salted water.

Just as I was about to put everything together, I remembered I had some Garden Fresh Salsa in the fridge and thought it would work well with the corn. Sometimes, when you’re right, you’re really right and this was no exception.

It came out so good we didn’t use margarine or any additional salt or pepper and we will certainly do it again.

Not counting the baking time for the potatoes, the whole thing can be thrown together in about 20 minutes if you plan it right, so it’s yet another quick, delicious meal.

Avocado (Tempeh) BLT

April 12, 2009

Completed Avocado BLT

I had some avocados that need to get used up soon. I had been struggling with a way to use them that wasn’t the same old-same old (guacamole, salsa, etc). When I mentioned it to a co-worker, he suggested making some kind of sandwich on my “fancy homemade bread”. And suddenly, it all hit me – an avocado BLT.

The only thing I was missing were the tomatoes, but a quick stop at Publix and I was good to go.

The first step is baking the bread. I know it says 5 minutes a day, but it certainly takes longer than that! But while the bread was baking I got everything else ready. As soon as the bread was in the oven, I tossed the baby spinach with some of Garden Fresh Artichoke Garlic Salsa to let it marinate for a little bit.

Salsa-Marinated Spinach

I sliced my surprisingly-ripe tomatoes and marinated them with a little kosher salt, black pepper and extra virgin olive oil. The avocados weren’t as ripe as I thought they were (we got them from a friend of my wife’s grandparents – a story for another day), but I managed to get some good pieces out of them. A little lemon juice to keep them from turning and it was time to sear the tempeh.

I’ve only just begun using tempeh and I’m still trying to figure out the optimum way to sear it, but I think it came out really well this time. As soon as the tempeh was done, I had to assemble quickly or the sandwich wouldn’t be warm at all, but I wanted to sautee my spinach a bit. After my last turn of the tempeh, I shut off the gas to the burner and as soon as the pan was clear I added my spinach. I didn’t want to cook it all the way – just wilt it – so I stirred it really quickly and put it back in the bowl.

Luckily, the freshly-baked bread was still warm so it wasn’t a cold sandwich after all, so I started by layering up the tempeh and tomatoes a few times and added my avocado.

Tomatoes and Tempeh

Topped the whole thing with the wilted spinach and I was ready to go.

With Spinach

I snapped some blurry pictures and quickly devoured the simply amazing sandwich. So many delicious flavors working together, I cannot wait to make it again.

Long days, quick meals

March 13, 2009

Everything that makes you feel tired

Sometimes, there’s just not time to make a flavorful, fulfilling and healthy meal. On those nights? There’s Fantastic Foods. Quick, easy to make and most of all delicious.

Tonight’s choice? The Taco Filling. I used to just prepare it according to package directions, but I’ve gotten a little more creative with it in the past few years and I’ve finally settled into one that my wife love and rarely deviate from.

1cup of Water (down from 1 3/4)
1package Fantastic Taco Filling
1container Garden Fresh Gourmet Salsa (Jack’s Special as our local grocery stores no longer carry Artichoke Garlic or the Sweet Onion)

Bring the water to a boil and add the prepared mix. Reduce to medium and let simmer until almost all of the water is absorbed. Add your salsa and bring back to a simmer until it reaches the desired consistency. We made it a little looser tonight (for no good reason) and it was just as good as ever.

Instead of making traditional Tacos or Nachos, we use it as a dip. A bowl of the filling with salsa topped with some combination of Tofutti Sour Cream, Avocado and Shredded Lettuce. It seems the recipe over at Tofutti has changed recently and I don’t really like it anymore so I skipped it (it sure didn’t stop my wife though).

Nachos

I normally like to get Garden of Eatin’s No Salt Blue Corn Chips, but didn’t want to make a special trip for them, instead opting for Publix Greenwise Organic Blue Corn Chips which we’ve used in the past and enjoyed. It’s so difficult to find both Organic and No Salt Added products. You can almost always find one or the other, but both is a bit more of a stretch.

Bowl of dip, crispy chips and that’s it. The whole thing takes less than 10 minutes to prepare (not long enough for our cats to eat, which is usually why it ends up being a little thicker than it was tonight (my working late meant the cats ate earlier than normal).