Chickpea Pesto Pasta

5/20/2019 0 Comments

• 1 cup macaroni (elbow) pasta
• 1 can chickpeas
• 2 cups cauliflower florets
• ¼ cup vegan pesto sauce
• 1 cup cherry tomatoes
• 1 tsp cumin
• 1 tsp paprika

You will need: 1 medium pot, 1 large pan

Cook pasta by direction on the box/bag. Turn large pan on medium heat and add olive oil or cooking spray to sauté cauliflower florets for about 10 minutes until cooked. The smaller the florets the faster they will cook! Open can of chickpeas, drain, rinse and add to the pan with the cauliflower. Add cumin, paprika, salt and pepper and continue to sauté for another 5 minutes. After pasta is finished cooking, drain and add to the same pan. Add pesto and mix everything together well. Cut cherry tomatoes in half and add to the pan after you have turned it off

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Vegan Taco Meat

5/12/2019 0 Comments

1 bag of dehydrated soy meat*
3 cloves of garlic
6 small peppercorns
6 guajillo chiles
3 tbsp Soyrizo
1 tbsp olive oil
Salt and pepper to taste

You will need: 1 blender, 1 large pan, 1 metal strainer, 1 pot

Soak the guajillo chile peppers in hot water for at least an hour. Bring water to boil in large pot with the soy meat, peppercorns and a clove of garlic; simmer for about 10 minutes.
After the 10 minutes drain the soy meat until most liquid is gone, squeeze out excess liquid if possible. Blend together soaked Chile peppers, ½ cup of water, 2 garlic cloves and salt until smooth.
Turn pan to medium heat and add olive oil and soyrizo, sauté for 3 minutes. Add soy meat and sauté for another 5 minutes. Slowly begin adding your chile sauce until it is coating to your liking. I only end up adding about ¾ of the batch to prevent the soy meat from getting too soggy. Sauté until most of the sauce has been soaked up and enjoy on tacos or burritos.

*you can find soy meat at any Mexican market. It is called “carne de soya” and it is in a bag usually along with all the other Mexican spices and chiles.

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Mole Jackfruit Enchiladas

5/3/2019 0 Comments

Mole Sauce:

6 guajillo peppers, dried
1 garlic
¼ corn tortilla
¼ slice whole wheat bread
4 peppercorns
2 large peppercorns
1 tsp guajillo seeds
½ cup water
Salt to taste

Enchiladas:

12 corn tortillas
1 large can of Jackfruit
1 tomato, diced
¼ onion, diced
1 tbsp olive oil
salt to taste

Toppings:

Lettuce
Tomato
Onion
Salsa
Avocado
Possibilities are endless

You will need: 1 large pan, 2 medium bowls, spatula

Turn pan on high and let heat for at least 5 minutes. When pan is really hot toast guajillo peppers for about 10 seconds on each side (very quickly!). After they are quickly toasted, place them in a medium bowl filled with warm water. Soak these peppers for at least 30 minutes.
On the same pan, toast your tortilla piece, bread and garlic for about 2 minutes or until lightly golden. Add the peppercorns and guajillo seeds at the very end to toast for the last 10 seconds (very quick again I know but very important). Once finished toasting, set aside. Turn your pan to low heat.
Dice your tomato, onion and sauté on low. Open can of jackfruit, drain and rinse with clean water. Shred jackfruit and add to pan to sauté with tomato and onion, add salt as needed. Sauté for about 7 minutes or until tomato and onion cook well, it almost turns into a sauce. This will be your enchilada filling.
Meanwhile guajillo peppers are soaking, dice vegetables for toppings. After peppers have been soaking for more than 30 minutes blend all your mole sauce ingredients in blender until smooth. Place mole sauce in medium bowl.
Turn pan to medium and add 1 tbsp olive oil. Grab a tortilla and submerge it fully into the mole sauce bowl to make sure that it is fully covering both sides. Heat tortilla with mole sauce for about 30 seconds and then flip. Add about 2 spoonfuls of jackfruit filling on top of tortilla while it is on the pan. Roll your tortilla up on the pan and continue heating for an extra 30 seconds to make sure it sticks together without falling apart. Repeat process for the next 11 enchiladas. Keep in mind that you may have to add more oil to prevent from sticking. Once done, top with your favorite toppings and enjoy!

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Chickpea Pesto Pasta

Vegan Taco Meat

Mole Jackfruit Enchiladas

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