Posts Tagged ‘vegetarian’
Veggie Taco
This has quickly become one of my favorite epic noms. With olive oil, sauté red and green bell peppers in thin strips then add Boca chick’n patties (after microwaving) cut into thin strips after peppers are almost done. Sprinkle with cumin. Lightly toast small corn tortillas in a separate pan. Top with Tapatio hot sauce, avocado slices and fresh home-made pico de gallo (mine usually consists of onion, cilantro, tomato, lemon or lime juice- depending on what I have available, and salt) Just keep toasting new tortillas until there’s nothing left to fill them with. This photo is from the first time I made these and I only had onion and cilantro and lemon juice to make up my pico and didn’t have an avocado on hand- it still tasted great, but is better with the extra fixins.
NOM IT UP!
How To Cook For Forty Humans: Baked Tofu Wraps
We made baked tofu wraps a few weeks ago using a gigantic 4-pound brick of tofu. Start by pressing your tofu for half an hour to get the extra water out, I put the tofu between two plates and then put a big wooden cutting board with a 12-pack of beer on top. While you wait, chomp on cucumber slices seasoned with sesame seeds, balsamic vinegar and salt.
Marinate the tofu slices or cubes in a mixture of soy sauce and white wine. Add a few minced or pressed cloves of garlic and grated ginger into the sauce, and whatever other spices sound good–we put in sesame oil and a little red chili powder. Let the tofu sit for a little bit, then put them on a baking sheet or tray in the oven at 350F. We were really, really hungry so we took them out after only 30 minutes when they were heated through and some of the marinade in the pan was starting to evaporate.
You could put whatever vegetables you like in the wrap, we used cucumbers, grape tomatoes, and avocado. Serve your wraps with chilled High Life and stir-fried green beans.
Spicy Sweet Potato & Red Pepper Soup
Nearly all of us are sick so I decided to make some yummy soup to make us feel better and clear our heads out a bit. I don’t know if it is an actual medical cure for the swine flu but all of us felt a lot better after consuming.
Ingredients:
- 6–8 cups vegetable stock
- 1 large onion chopped
- 3 red bell peppers
- 1 habanero pepper (maybe two for real heat)
- 2–3 sweet potatoes
- 4 cloves garlic
- olive oil
- S&P to taste
- cayenne pepper to taste
- sour cream and thyme to garnish
Set the oven to broil. Cut peppers into thirds. Remove spines and seed and lay out on pan. They should take 15–20 minutes to roast. I didn’t let them char too much.
Heat up some oil in a large pot and add garlic. Cook 2-3 minutes.
Add onion and cook until soft.
Add sweet potatoes and mix everything up. Cook about 10 minutes.
Add around 6 cups of vegetable stock and toss in a couple sprigs of thyme.
Cover and cook on medium high heat until potatoes are soft.
Once the potatoes are soft, add all of the peppers. Cook a little longer.
Add some cayenne, I’d start with a tablespoon.
All that is left is to puree the entire mix. Don’t forget to remove the sprigs of thyme.
Let it reduce uncovered about five minutes and add salt and pepper. You can also add more cayenne to your liking.
I served it with a dollop of sour cream and a sprinkling of thyme.
