Tag Archives: vegan

2 tsp olive oil
1 small onion, diced
1 red bell pepper, diced
1 cup frozen corn, thawed
1 cup frozen chopped spinach, thawed
1 can black beans, drained and rinsed
2 Tbsp fajita or taco seasoning (alternately, use a combination of chili powder, cayenne, cumin, and garlic powder)
Kosher salt
8 medium whole wheat flour tortillas
8 oz pepper jack cheese, grated (can use non-dairy cheese to make it vegan)
1/2 cup canola oil
1/2 cup mayonnaise (can use eggless to make it vegan)
1/4 cup cilantro salad dressing

1. Heat the oil in a pan over medium-high heat.
2. Saute the onion and pepper until soft, about 5 minutes, and then add the corn, spinach, black beans, seasoning, and salt. Stir and cook for about 15 minutes, stirring occasionally.
3. Heat the canola oil in a large pan over medium-high heat.
4. Spoon about 1/2 cup in the center of a tortilla and spread out to about 1 inch from the edge. Sprinkle with 1 oz of the grated cheese and fold like a burrito.
5. Once the oil is hot, place the folded tortillas into into the oil, seam side down, and pan-fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
6. Combine the mayonnaise and dressing and stir.
7. Cut each “egg roll” in half on a diagonal and serve with the creamy cilantro dipping sauce.

Notes: should test it out in the oven, perhaps brush each “egg roll” with oil once it’s stuffed.

polenta cakes with tomato sauce

November 14, 2013

the main event, the underwear diet

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3/4 cup polenta, prepared according to package’s instructions
1 Tbsp plus 2 tsp olive oil
1 small onion, small dice
5 cloves garlic, divided, minced
Kosher salt and freshly ground black pepper
1 28-oz can peeled whole tomatoes, crushed by hand

Make the polenta:
1. Pour the prepared polenta into a square or rectangular pan. Cool and then invert onto a cutting board.
2. Cut the polenta into triangles, or whichever shape you prefer.
3. Heat 1 Tbsp of the oil in a pan over medium high heat. Sear each triangle until crisp and golden brown, about 3-5 minutes each side, depending on the thickness.

Make the sauce:
1. Heat the remaining 2 tsp oil over medium heat in a medium pot.
2. Add the onion and garlic and season with salt and pepper. Sweat until softened, about 5-7 minutes.
3. Add the tomatoes and juice to the pot. Stir and simmer over medium low heat for 20-30 minutes, until the flavors have melded but remain bright.

Spoon the tomato sauce onto a plate. Top with seared polenta. Serve with wilted baby spinach.

lentil burgers

November 7, 2013

the main event

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1 1/2 cups brown lentils
kosher salt
3/4 cup rolled oats
1 1/2 tsp onion powder
1 1/2 tsp chili powder
1 tsp cumin
freshly ground black pepper
1/2 cup mayonnaise (or vegan mayonnaise)
1 garlic clove
juice of 1 lemon
for assembly and garnish: whole wheat hamburger buns, sliced tomato, sliced avocado, sprouts, arugula, etc.

1. Sift through lentils for debris or rocks. Combine in a medium pot with a pinch of salt and 3 cups of water. Bring to a boil, reduce to a low simmer, partially cover the pot and cook until tender, about 25 minutes. Cool.
2. Process oats into a powder using a food processor or spice grinder.
3. Combine lentils and oat powder in a large bowl.
4. Add salt, onion powder, chili powder, cumin, and black pepper.
5. Mix with your hands until all ingredients are incorporated. Taste for seasoning and adjust to taste.
6. Form patties (this recipe will make about 9-10 large patties) and place on a parchment paper-lined sheet tray.
7. Refrigerate the patties until firm, at least 20 minutes.
8. Combine the mayonnaise with garlic and lemon juice. Season with salt and black pepper, to taste.
9. Heat oil over medium high heat. Saute the patties until crispy and golden brown, about 2-3 minutes each side.
10. Place patties on whole wheat hamburger buns. Serve with sliced tomatoes, sliced avocadoes, sprouts, arugula, or whatever your little heart desires.