2+ Roma Tomatoes
1 Medium Onion, peeled and quartered
2 cups rice
1/3 cup canola oil
4 cloves garlic, minced
3 medium jalapenos, seeded and minced
2 cups vegtable broth
2 tsp chili powder
14 oz can black beans
1 cup frozen corn
-Preheat oven to 350F
-In a blender or food processor, blend the onion and tomato into a smooth puree. Transfer the puree into a measuring cup. You should have 2 cups of liquid. If not, make up the extra with water. If you have too much, spoon out extra.
-Heat oil in a large straight sided saute pan with a tight-fitting lid over medium-high heat until hot, about 2 minutes. Add rice and fry until translucent and golden.
-Reduce heat to medium and add garlic and jalapenos. Saute until jalapenos are softened and garlic is fragrant, about 2 minutes.
-Stir in pureed tomatoes and onions, broth, beans, corn, and salt. Bring to a boil. Cover the pan with the lid and place in the oven for 30-35 minutes, stirring after 15 minutes, until all liquid is absorbed and rice is fluffy. Serve warm.
Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
Creamy Avocado Pasta with Roasted Tomatoes and Garlic
5 quartered Roma tomatoes
6 cloves garlic, sliced
1lb uncooked pasta
4 cloves garlic, to taste
1/4 cup fresh basil leaves (or 2 tbsp dried basil)
2 tablespoons fresh lemon juice, to taste
2 tablespoon olive oil
2 ripe avocados, pitted
1/2 teaspoon salt
Freshly ground black pepper, to taste
1. Preheat oven to 400 degrees and toss tomatoes and garlic in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20-30 minutes while you prepare the rest of the dish. Then set aside.
2. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package.
3. While the pasta cooks, make the sauce: In a food processor, combine the garlic and basil and pulse to mince.
4. Add the lemon juice, oil, avocado flesh, and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add 1 tablespoon (15 mL) water.
5. Season with salt and pepper to taste.
Drain the pasta and place it back in the pot. Add the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.
6. Top with lemon zest, pepper, and fresh basil leaves, if desired.
based on: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/#ixzz3NUZB1C00
6 cloves garlic, sliced
1lb uncooked pasta
4 cloves garlic, to taste
1/4 cup fresh basil leaves (or 2 tbsp dried basil)
2 tablespoons fresh lemon juice, to taste
2 tablespoon olive oil
2 ripe avocados, pitted
1/2 teaspoon salt
Freshly ground black pepper, to taste
1. Preheat oven to 400 degrees and toss tomatoes and garlic in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20-30 minutes while you prepare the rest of the dish. Then set aside.
2. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package.
3. While the pasta cooks, make the sauce: In a food processor, combine the garlic and basil and pulse to mince.
4. Add the lemon juice, oil, avocado flesh, and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add 1 tablespoon (15 mL) water.
5. Season with salt and pepper to taste.
Drain the pasta and place it back in the pot. Add the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.
6. Top with lemon zest, pepper, and fresh basil leaves, if desired.
based on: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/#ixzz3NUZB1C00
Heinz Style English Baked Beans (Veganized)
1 lb navy beans
1/4 teaspoon baking soda (bicarb of soda)
1 tablespoons veg oil
1/2 large onion, diced
1 tsp dried thyme or sage (or both)
4 cloves garlic, crushed
1 large can (approx 3 cups) crushed tomatoes
1 clove
3 tablespoons molasses
1/4 cup sugar, or to taste
Salt to taste
-Soak the beans in cold water overnight.
-The next day wash and drain them, then cover with cold water, add the baking soda, and cook them for about 1 to 1 1/2 hour on a medium heat till they are tender, and just beginning to split. Drain and keep aside.
-In a big, heavy pot heat the oil and toss the onion in it. Sauté for about 5 - 10 minutes on a medium heat and then add the chopped herbs and the garlic. Stir and cook for another minute or two, until the garlic is fragrant. Add the tomatoes, breaking them up a bit.
-Add Molassass, cloves, sugar and salt. Stir and simmer for about 20 - 30 minutes. Let cool completely.
-When cool, puree well in a blender till it turns to a smooth sauce. Return to the pan, taste and readjust seasoning.
-Add the beans to the sauce mixture and cook on a low heat for at least 30 - 45 minutes, or more, until the beans are very soft. The beans taste better the next day when they have had a chance to absorb the flavours better, but they're not bad on the day either.
based on: http://www.thetiffinbox.ca/2010/05/english-baked-beans-heinz-style.html
1/4 teaspoon baking soda (bicarb of soda)
1 tablespoons veg oil
1/2 large onion, diced
1 tsp dried thyme or sage (or both)
4 cloves garlic, crushed
1 large can (approx 3 cups) crushed tomatoes
1 clove
3 tablespoons molasses
1/4 cup sugar, or to taste
Salt to taste
-Soak the beans in cold water overnight.
-The next day wash and drain them, then cover with cold water, add the baking soda, and cook them for about 1 to 1 1/2 hour on a medium heat till they are tender, and just beginning to split. Drain and keep aside.
-In a big, heavy pot heat the oil and toss the onion in it. Sauté for about 5 - 10 minutes on a medium heat and then add the chopped herbs and the garlic. Stir and cook for another minute or two, until the garlic is fragrant. Add the tomatoes, breaking them up a bit.
-Add Molassass, cloves, sugar and salt. Stir and simmer for about 20 - 30 minutes. Let cool completely.
-When cool, puree well in a blender till it turns to a smooth sauce. Return to the pan, taste and readjust seasoning.
-Add the beans to the sauce mixture and cook on a low heat for at least 30 - 45 minutes, or more, until the beans are very soft. The beans taste better the next day when they have had a chance to absorb the flavours better, but they're not bad on the day either.
based on: http://www.thetiffinbox.ca/2010/05/english-baked-beans-heinz-style.html
Cheesy Potato and Broccoli Comfort Casserole
2 tbsp flour
1 (13.5 oz) can coconut milk
5/6 cup nutritional yeast (because fuck you)
2 tsp spicy brown mustard
1 tsp paprika
Whisk flour with coconut milk in small saucepan, then cook over medium heat until sauce thickens and bubbles. Remove from heat, stir in other shit, cover.
1 cup pork-flavored dry TVP
1 cup water
½ bag of frozen chopped onions and celery
5 cloves garlic, big-ass ones
1 lb chopped broccoli
1 (14 oz) can diced tomatoes with chilis
2lb potato fries/hash browns (precooking optional for more crispy texture)
1-2 tbsp hot sauce
Preheat oven to 350º. Spray bottom of casserole dish with oil, cuz reasons.
Mix ham bits and water to soak.
Sautee onion. Mince garlic and add to onions.
Realize you forgot to thaw broccoli. Pour it into pan and warm it in oven for 10 minutes.
Pour fries out over broccoli.
Mix all remaining ingredients with cheesy sauce, and then pour over casserole.
Bake 45 minutes.
Inspired by Nutritional Yeast Cheese Sauce on Our Fresh Kitchen and Flavorful Tater Tot Casserole on AllRecipies.com.
1 (13.5 oz) can coconut milk
5/6 cup nutritional yeast (because fuck you)
2 tsp spicy brown mustard
1 tsp paprika
Whisk flour with coconut milk in small saucepan, then cook over medium heat until sauce thickens and bubbles. Remove from heat, stir in other shit, cover.
1 cup pork-flavored dry TVP
1 cup water
½ bag of frozen chopped onions and celery
5 cloves garlic, big-ass ones
1 lb chopped broccoli
1 (14 oz) can diced tomatoes with chilis
2lb potato fries/hash browns (precooking optional for more crispy texture)
1-2 tbsp hot sauce
Preheat oven to 350º. Spray bottom of casserole dish with oil, cuz reasons.
Mix ham bits and water to soak.
Sautee onion. Mince garlic and add to onions.
Realize you forgot to thaw broccoli. Pour it into pan and warm it in oven for 10 minutes.
Pour fries out over broccoli.
Mix all remaining ingredients with cheesy sauce, and then pour over casserole.
Bake 45 minutes.
Inspired by Nutritional Yeast Cheese Sauce on Our Fresh Kitchen and Flavorful Tater Tot Casserole on AllRecipies.com.
Tofeta, Kale, Quinoa, and Chickpea Casserole
1 pound extra-firm tofu
2 tbsp water
4 tsp yellow miso paste
¼ cup balsamic vinegar
1 tbsp lemon juice
1 tsp salt
2 tbsp nutritional yeast
Mix everything but the tofu, then mix in the tofu with your hands. Completely forget to add nutritional yeast.
1 bunch kale
All that tofeta you made above
1 cup quinoa
1 (15-ounce) can chickpeas
1 tablespoon of lemon juice
2 plum tomatoes, diced
Preheat oven to 450. Place aluminum foil on baking sheet, spray with oil, tear kale into large pieces on sheet. Roast 6-8 minutes until slightly crispy. Try not to eat it all before adding it to the casserole dish. Save foil.
Actually read through rest of directions. Hollar at how wack they are.
Chop them maters. Sprinkle that shit on your casserole. Also sprinkle (drained) chickpeas and (rinsed) quinoa on top. Stir. Boil the water with the lemon juice. Pour over the casserole, then add fetofu mixture. Stir again if you feel like it, but probably not.
The oven is already at 450º, so I guess it should stay there. Cover with saved foil and bake 25 minutes. Realize you forgot to add nutritional yeast. Rationalize to yourself that you'll just sprinkle it on when serving.
We have 19 minutes. Let's do this.
Eat. Realize it's too watery.
Spread it out and bake for 20 minutes more. It's super effective!
Inspired by Vegan Feta Cheese on the Happy Herbivore and Baked Quinoa with Roasted Kale and Chickpeas on POPSUGAR.
2 tbsp water
4 tsp yellow miso paste
¼ cup balsamic vinegar
1 tbsp lemon juice
1 tsp salt
2 tbsp nutritional yeast
Mix everything but the tofu, then mix in the tofu with your hands. Completely forget to add nutritional yeast.
1 bunch kale
All that tofeta you made above
1 cup quinoa
1 (15-ounce) can chickpeas
1 tablespoon of lemon juice
2 plum tomatoes, diced
Preheat oven to 450. Place aluminum foil on baking sheet, spray with oil, tear kale into large pieces on sheet. Roast 6-8 minutes until slightly crispy. Try not to eat it all before adding it to the casserole dish. Save foil.
Actually read through rest of directions. Hollar at how wack they are.
Chop them maters. Sprinkle that shit on your casserole. Also sprinkle (drained) chickpeas and (rinsed) quinoa on top. Stir. Boil the water with the lemon juice. Pour over the casserole, then add fetofu mixture. Stir again if you feel like it, but probably not.
The oven is already at 450º, so I guess it should stay there. Cover with saved foil and bake 25 minutes. Realize you forgot to add nutritional yeast. Rationalize to yourself that you'll just sprinkle it on when serving.
We have 19 minutes. Let's do this.
Eat. Realize it's too watery.
Spread it out and bake for 20 minutes more. It's super effective!
Inspired by Vegan Feta Cheese on the Happy Herbivore and Baked Quinoa with Roasted Kale and Chickpeas on POPSUGAR.
Found Item Soup
5 1/2 cups water
3 cubes vegetable bouillon (or 3 cups broth replacing 3 cups water)
1.5 tbsp chili powder
2 tbsp dehydrated onion
1 tbsp oregano
2 tsp paprika
some tarragon
1 tbsp chives
1 tsp cinnamon
2 tsp coarse ground black pepper
1 cup pork flavor dry TVP
1/2 cup very finely chopped cilantro stems
4 dried chili peppers
1 (10 oz) can diced tomatoes with chilis
1 (10 oz) can condensed cheddar cheese soup
1/2 cup unflavored dry TVP
1/2 lb frozen sweet corn
1 lb can refried beans
1/2 lb frozen broccoli
3 cups frozen diced potatoes
Combine in slow cooker; cook on low till you get hungry, 4-8 hours.
3 cubes vegetable bouillon (or 3 cups broth replacing 3 cups water)
1.5 tbsp chili powder
2 tbsp dehydrated onion
1 tbsp oregano
2 tsp paprika
some tarragon
1 tbsp chives
1 tsp cinnamon
2 tsp coarse ground black pepper
1 cup pork flavor dry TVP
1/2 cup very finely chopped cilantro stems
4 dried chili peppers
1 (10 oz) can diced tomatoes with chilis
1 (10 oz) can condensed cheddar cheese soup
1/2 cup unflavored dry TVP
1/2 lb frozen sweet corn
1 lb can refried beans
1/2 lb frozen broccoli
3 cups frozen diced potatoes
Combine in slow cooker; cook on low till you get hungry, 4-8 hours.
Roasted Pepper Cilantro Salsa
2 bell peppers
4 jalapeño peppers
6 roma tomatoes
1 small onion
3 cloves garlic
1/2 small bunch cilantro
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon black pepper
Slice bell peppers in half and remove stems and seeds.
Place with jalapeño peppers on aluminum foil-lined pan, and broil on high as close to broiler as possible for 15 minutes, flipping over halfway through.
Refrigerate peppers for 20 minutes in sealed container, then peel and discard skins.
Chop tomatoes and onion into large chunks so that they won't float on the top of the food processor's chamber, mocking you while the remaining ingredients liquefy at the bottom.
Toss all ingredients into food processor and hit the "make salsa" button.
Invite friends to party, asking them to bring chips because you forgot to buy them at the store, and cry about not being able to eat your delicious salsa while waiting for them to arrive.
Inspired by How To…Roast Green Chilies by the Pioneer Woman and The Best Fresh Tomato Salsa on AllRecipes.com.
4 jalapeño peppers
6 roma tomatoes
1 small onion
3 cloves garlic
1/2 small bunch cilantro
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon black pepper
Slice bell peppers in half and remove stems and seeds.
Place with jalapeño peppers on aluminum foil-lined pan, and broil on high as close to broiler as possible for 15 minutes, flipping over halfway through.
Refrigerate peppers for 20 minutes in sealed container, then peel and discard skins.
Chop tomatoes and onion into large chunks so that they won't float on the top of the food processor's chamber, mocking you while the remaining ingredients liquefy at the bottom.
Toss all ingredients into food processor and hit the "make salsa" button.
Invite friends to party, asking them to bring chips because you forgot to buy them at the store, and cry about not being able to eat your delicious salsa while waiting for them to arrive.
Inspired by How To…Roast Green Chilies by the Pioneer Woman and The Best Fresh Tomato Salsa on AllRecipes.com.
Subscribe to:
Posts (Atom)
Cat and Girl, by Dorothy
Click for transcript.