Tag: recipes

Tequila Sunrise Fajitas

I like fajitas and I like tequila sunrises, so this recipe was inevitable.  They were my last call drink during college (my logic being that it is almost morning so why not have some OJ). My mom brought me back from sliver tequila from her trip to Mexico last month, and I have been wanting to make this delicious drink very badly. But, I began to think, why stop there? I heard of margartia-style tacos and such before, so why not try tequila-sunrise-style?

This post contains two side recipes in order to assemble the fajitas. This will make enough for 8 fajitas.


Tequila Sunrise Fajitas
Fajita Vegetables
1 red bell pepper, cut into strips
1 small yellow onion, cut into strips
1 cup white mushrooms, sliced
2 cloves of garlic, minced
1/2 tsp curry powder
1 tsp cumin
2 tsp chili powder
1 tsp olive oil
1 oz sliver tequila
1/4 cup orange juice
Salt and pepper
Corn Salsa
2 ears of white corn
1 jalepeno, chopped finely
2 tsp fresh cilantro
1 tbs orange juice
1/2 tsp chili powder
Salt and pepper
Other Ingredients 
Guacamole (try one of my recipes)
Small tortillas (I used Trader Joe’s Corn and Wheat Tortillas)
Salsa of your choice

To make the fajita vegetables….

In a large bowl, combine all ingredients and mix together well. Make sure to coat the veggies thoroughly.

Let this marinate for at least an hour.

Heat a large skillet over medium-high heat. Add the veggies.

Stir often and cook until the veggies soften and most of the liquid has been absorbed.

To make the corn salsa…

Remove the kernels from the cob. I do this by standing the ear up in a large bowl, and cutting the kernels off downward in to bow.

In a large bowl (like the one you just conveniently cut all the kernels in) add the remaining ingredients and mix together well.

Chill in the fridge until ready to serve.

Now to assemble to fajitas…

Warm your tortillas (I usually place mine on a plate, cover with a damp paper towel and microwave for 30-60 seconds).

There is no “right way” to assemble them really, I did mine in this order but do them however you like.

Lay the warmed tortilla flat.

Add a small scoop of fajita veggies.

Add a small scoop of corn salsa.

A dollop of guacamole.

Top with some salsa.

Eat!

A tangy from the orange juice, with a little flavor kick from the tequila. I loved the contrast from the fresh and crisp corn salsa.  I must confess,  I did make Michael steak strips for this. I used the same marinade for the vegetables. He loved it. And, I did have a tequila sunrise with my dinner too.

Vanilla Pancakes with Apple Compote

I just made this recipe up Sunday morning for a nice treat. It’s easy and came together quickly. I used the Mexican Vanilla my mom brought back from her trip to Mexico.  I make small pancakes because they are easier to manage.

This recipe makes two servings, 5-6 small pancakes total.

Vanilla Pancakes
1 cup Bisquick
2 tsp cinnamon
1/2 cup soy milk
1/4 cup applesauce
2 tsp Vanilla

Spray a pan with cooking spray.

Heat the pan over medium heat.

While it heats, mix together all the ingredients in a bowl. Mix just until combined, it is okay to have a few lumps.

Once the pan is hot, pour about 1/6 of the batter into nice circle on the pan.  Repeat 2 to 3 more times, depending on how much space you have on the pan.

Once the bottom browns lightly, flip and brown lightly on the over side.

Repeat the previously two until all the batter is gone.

Apple Compote
2 Honey Crisp apples, cut into small pieces
1/2 cup sugar
1.5 cups water
1 tbs cornstarch
Dash of salt

In a small sauce pan, add the chopped apples, sugar, and water.

Bring the pan to boil over medium-high heat.

Continue to boil until the apples soften slightly and turn a light golden color.

Reduce the heat and add the cornstarch and salt.

Cook for a few more minutes until the sauce thickens slightly. Then remove from the heat and top your pancakes with it.

Flavorful and fluffy pancakes with sweet crisp apple compote, good way to start the day! I had some soy bacon on the side.

Hawaiian "Chicken"

I saw a version of Hawaiian Chicken in crockpot on Pintrest and loved the idea.  I never  saw something exactly like this anywhere in Hawaii, so I cannot say it is an authentic dish. However,  almost every party I went to had BBQ chicken or pork, fresh pineapple or other fruits, and plenty of rice.

I used soy strips instead of chicken, which does not need to cook very long, so I did not use a crockpot.  I used canned pineapple, but if you have fresh, use it.

This recipe makes 4 servings.

Hawaiian “Chicken”
1 tbs olive oil
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 medium onion, cut into strips
1 bag of Gardein Chick’n Strips, minus the sauce
1/2 cup Teriyaki sauce
1 tbs white vinegar
8 oz can of Pineapple chunks in 100% juice
2 tbs soy sauce
1 clove of garlic, minced
Cooked rice

Heat the olive oil in a pan over medium heat.

Once the pan is hot, add the chopped bell peppers and onion. Cook until tender.

Add the chick’n strips and heat through.

Add remaining ingredients (including the juice from the can of pienapples), except the rice. Cook until the sauce thickens slightly.

Serve over some rice and enjoy some (maybe not authentic) Aloha!

I miss Hawaii so much. I can’t wait until Michael and I can take a vacation back to the Big Island!

Vanilla Apple Pie

What does a nerd do when it is her day off and Pi Day? Make a Pie to celebrate!

Speaking of work, you may have noticed that I have not been posting as much lately. I got a new job, and it is great but very busy. I will get better about posting as I settle in more. Michael started a new job too, so I decided to make us both something special tonight for all our hard work.

I thought a pie for Pi Day would be nice, but a giant pie for the two of us is just impractical. So I made two mini pies. Michael requested chocolate or apple pie, and I went with apple because it is easier to make.  My parents went on a trip to Mexico a few weeks ago, and my mom send me some Mexican vanilla extract, and I have been wanting to use it all week.  I thought it would be a nice addition to classic apple pie.

Vanilla Apple Pie
1 pie crust, frozen or homemade (I used frozen)
4 Fuji apples, pealed and cubed
1.5  tbs vanilla extract
1/4 cup sugar
1 teaspoon cinnamon
1 tbs cornstarch
Pinch of salt

If using frozen pie crust, let it thaw first.

Pre-heat the oven to 350 degrees.

Spray two small ramekins with cooking spray.

Roll out the pie crust on a well floured surface. Cut circles out of the pie crust that are a half inch larger than the radius of the ramekin. It’s okay if they are not perfectly round and there should be left over crust pieces.

Press the crust circles into the ramekins, reshaping them to fix it if need be. Make sure you press them in firmly and seal the edges as best you can.

In a small bowl, mix together the cubed apples, vanilla, sugar, cinnamon, cornstarch, and salt. Taste and adjust as necessary to your tastes.

Fill each ramekin with half of the mixture. They should be filled to the very full.

Take the remaining crust pieces and shape them into two circles large enough to cover the top of the ramekins with some overlap.

Now cover the ramekins with the pie crusts and seal the edges firmly. I crimped the edges with a fork to  make sure it seals properly and to make it look pretty.

Cut a small X on the top.

Sprinkle the crust with a little extra sugar.

Bake for 20 minutes, until the crust is golden and the filling starts to bubble up.

Let cool and enjoy a piece of 3.14159265….that’s as far as I know off the top of my head!

"Cheesy" Pasta with sliced "Hot Dogs"

I do not believe that majority of children are natural picky eaters. I believe it is parents themselves setting the bad example of not eating their veggies. Why would they want to eat something that their parents do not want to eat? And, of course it will be hard to break them of bad eating habits later. If they are used to eating fatty, oily, high carb foods, they will resist wanting anything else. So it is important to teach kids from an early age the importance of whole foods like fruits and veggies—-and eat them yourself to set the good example.

That being said, there is nothing wrong with making healthy versions of the things all humans are love: carbs, protein, and fat. All animals crave carbs because they fill you up, protein because it sustains you, and fat because it has calories to keep you going. But, we are evolved animals with big brains that we can use to make smart choices about our cravings.

This recipe is healthy version of a kid friendly dish, mac and cheese with sliced hot dogs. It uses soy cheese, vegan butter, and soy hot dogs. I used star stelline, a star shaped pasta, to make it more fun for kids.

This recipe makes 4 servings.

Cheesy Pasta with Hot Dogs Slices
8 oz stelline pasta (I used Barilla)
4 vegan hot dogs (I used Smart Dogs)
2 tbs vegan butter (I used Earth Balance)
1 cup vegan cheddar cheese (I used Daiya)
1 tsp dried parsley
Salt and pepper, to taste

Bring a large pot of water to boil.

Add the pasta and cooking according to the directions on the package.

While pasta cooks, heat the hot dogs. You can either microwave or pan fry them according to the directions on the package.

Cut the hot dogs into desired sized slices. Make sure you cut them small enough so your child does not choke. Check out this link for advice.

Once the pasta is cooked, drain and return to the pot.

Add butter and cheese. Mix together well.

Add the hot dog slices and parsley. Mix together well.

Season with salt and pepper to taste.

Quick and easy lunch that kids (and you) will love!

Krupnik: Polish Barley Soup

I mentioned before that I am predominately Polish and I learned about my heritage mostly from my amazing grandmother (see my Pierogi post). I am heartbroken to say she passed away this week. My family has another angel to watch over us all now. She died of atherosclerosis, hardening of the arteries to due to fatty build up. I originally went vegan after my uncle passed from a heart attack, vowing I would do everything I could to counteract my family health history. Now I know I will never go back to the standard American diet.  The best way I can honor her memory is to live a long healthy, happy life. I want to live to see my great-grand children. I will tell the stories my grandma told me about her mother’s life back in Poland, and teach them how to make delicous Polish dishes.

I heard my grandma mention barley soup before, but when she visited we usually made pierogi or kapusta. I have wanted to make this soup for awhile, mainly because it is already vegan friendly. This is popular dish is quintessential peasant food. There are various recipes with different vegetable variations. This is common version (and it happens to already be vegan). There are ones that have meat, but meat scrapes used to be hard to come by, so it was a treat on occasion only.

This recipe makes 4-6 servings.

Krupnik
Olive oil
1 large  yellow onion, chopped
2 cups porcini mushrooms, sliced
2 medium carrots, sliced
2 medium potatoes, diced
1 clove of garlic, minced
10 cups vegetable stock (a few cups can be water)
1 cup pearl barley
1 tsp dried parsley
1 bay leaf
1 tsp paprika
Salt and pepper, to taste

Heat some olive oil in a large pot over medium heat.

Add the onion, mushrooms, carrots, and potatoes. Cook until the onions are slightly translucent and the potatoes soften.

Add the garlic and cook for one more minute.

Add the vegetable stock.

Add the barley, parsley and the bay leaf. Mix together well.

Bring to boil, then reduce to a simmer.

Cover and cook for 1 hour, stir occasionally.

Once the barley is cooked, season with paprika, salt, and pepper.

I garnished it with a bit more paprika and some dill. I also had a side of pickled beats and kapusta I bought at a Slavic store.

I miss you so much already my beautiful babcia. Thank you for teaching about my heritage. I will always be a proud little Polish girl.

Mushroom Baked Potato

Happy Valentine’s Day!

This time last year, Michael and I had only been dating for a month, so I decided to go all out to impress my new boyfriend. I made him a big steak dinner—which is a GIANT deal for a vegan. But, like I have said before, I do make non-vegan meals for the people I love because, well I love them! So, of course this year Michael requested another steak dinner, and I obliged. The rest of the meal was vegan though, so I ate everything else—and had some yummy wine.

I made a healthier version of the classic baked potato. I added mushrooms, vegan cheese, and chives. There are tons of methods to speed up the cook time for baked potatoes, but I don’t like them. This basic way is not hard and they come out prefect. It does take time, but just throw them in while you make make the rest of dinner, pick up the house, or do whatever else you need to do.

This recipe makes 2 servings, but can be easily multiplied.

Mushroom  Baked Potato
2 large potatoes
1 tbs vegan butter (I used Earth Balance)
1/2 cup diced onions
2 cups sliced mushrooms
2 tsp season salt
1 tsp parsley
2 tbs Vegan Cheese (I used Trader Joe’s Vegan Mozzarella Style Shreds)
Chives, chopped

Pre-heat the oven 475 degrees.

Wash your potatoes well.  Pierce the potatoes with a fork several times all around.

Wrap the potatoes in foil, and put them in the oven.

Bake for 35-45 minutes, until a fork can be easily inserted into the center.

While they bake, melt the vegan butter in a skillet over medium-low heat.

Add the onions and cook until softened.

Add the mushrooms, cook until softened and slightly golden.

Add the season salt and parsley. Then set aside.

Once the potatoes are ready, remove from the foil and cut down the middle–but not all the way through.

Top your potato with the cheese, mushroom mixture, and chives—or anything else you like.

I added some garlic sautéed green beans and Michael wanted creamed corn. Simple and delicous meal, and no big hassle or mess. I have all evening to spend with my sweetheart now.

Lasagna Rolls Up

I kept seeing several versions of lasagna rolls ups on Pintrest so I thought I would give them a try. I like the portion control and that they not as messy as traditional lasagna. I decided to make a very simple version with just vegan cheese, kale, and spinach. I made my own pasta sauce, but jarred is just fine.

This recipe makes 6 servings.

Lasagna Roll Ups
1 box of lasagna noodles (oven-ready is fine)
4 cups pasta sauce  (Try my Mushroom Sauce)
1.5 cup vegan mozzarella cheese, divided into 1 cup and half a cup.  (I used Trader Joe’s Vegan Mozzarella Style Shreds)
1 cup kale (I put it in fresh but sauté would be fine too)
1 cup fresh basil

If you noodles have cooking directions, follow them. If you have no-boil kinda, just bring a large pot of water to boil and cook until al dente. Drain and let cool slightly—but do not leave in the colander too long, they will stick together.

Pre-heat the oven to 350 degrees.

Spread a thin layer of pasta sauce on a baking sheet or baking pan.

On a clean surface, separate the noodles and lie them down flat.

Evenly sprinkle about 2 tablespoons on mozzarella evenly over the upside of each noodle.

Next lay a few kale leaves down in an even thing layer over the noodle.

Next lay a few basil leaves down in an even thing layer on top of the kale.

Starting at one end of the noodle, tightly roll the noodle up. It should hold its rolled shape, if not squish it a bit until it stays.

Repeat the previous 4 steps with all the noodles.

Place the roll ups on the baking sheet. Space a bit apart from each other.

Cover the rolls ups with the remaining sauce.

Sprinkle the remaining half cup of mozzarella over the top.

Bake for 15 minutes, until the cheese is melted and slightly golden.

Michael loved these—though I made his with dairy cheese. I think next time I will load them up more, maybe some crumbled tofu and roasted peppers.

Almost Fat Free Hash Browns

Breakfast is one of the hardest meals to eat out for vegans. No eggs, bacon or sausage. Plus most places use milk and butter in their pancakes, waffles, bread & etc. We are usually stuck with two options, fruit or hash browns. It is important to ask if they use butter on the hash browns, and if they can leave it out if they do. Most of the time they might look at you funny, but will do it.

Luckily I love potatoes so I am content with a small order hash browns. However, they are not the healthiest thing in the world. They are usually fried or pan-fried in tons of oil. A few years ago I discovered if you use a good non-stick skillet and a bit of cooking spray that you can get them as crispy as restaurants without all the bad fat.

Every kitchen should have a good non-stick skillet, so I highly suggest investing in one. Like I mentioned before, Michael and I moved into his grandparents old house. I use the non-stick skillet that came with house, and for some reason I cannot find the name brand on it. It works great, so just goes to show you sometimes you don’t need to spend a lot of money for a quality product.

This recipe makes 2 servings.

Almost Fat Free Hash Browns
2 small russet potato
Salt and pepper, to taste
Cooking spray
Non-stick skillet (Must be non-stick)
1/4 cup water

Wash and peal the potatoes.

Grate the potatoes.

Pat dry with a paper towels. Try to get as much liquid out as possible.

Shape into a large, flat patty. I suggest doing this on a plate.

Spray the non-stick skillet cooking spray and heat over medium heat.

Once it is hot, place the potato patty in the skillet. If you used a plate, you can simply flip it over into the pan.

Add the water and cover quickly. Keep covered until the water is evaporated, usually when it stops sizzling.

Uncover and let it cook until it is golden on the bottom.

Carefully, flip the hash brown over.

Let it cook on the other side until golden too.

Season with more salt and pepper, or anything else you like! You can add condiments and make it the main dish. Or, you can serve it as side with some Tofu Scramble and soy bacon. I sautéed some bell peppers and onions, and added a few spoonfuls of salsa.

Potato Soup

Last week I had a bit of a cold so I wanted to make something soothing. And what could be more soothing that a big creamy bowl of potato soup?

This recipe makes 6 servings.

Potato Soup
1 tsp of vegan butter
1 small onion, chopped fine
6 medium potatoes, pealed and cut into small chunks
2 stalks of celery, chopped fine
1 clove of garlic, minced
1/4 cup flour
2 cup vegetable broth
2 cups soy milk
4 cups water
1 sprig of rosemary
1 sprig of sage
Salt and pepper, to taste

Heat the butter in a large pot over medium heat.

Once the butter melts, add the potatoes. Cook until softened slightly. You can add a little water if they stick to the pan too much.

Add the onions and celery. Cook until the onions are translucent and the celery has softened. The potatoes should be softer by now too.

Add the garlic and cook for a few minutes more.

Sprinkle in the flour and mix together well. Let the flour cook for a few minutes.

Pour in the vegetable broth, soy milk and water. Mix well.

Bring to a boil, then reduce to a simmer.

Take a potato masher and mash up the potatoes, while leaving some chunks for texture. The soup with thicken slightly as you do this.

Add the sage and rosemary sprigs.

Cook for 1-2 hours, until desired thickness is reached.

Remove the sprigs, some of the leaves will have fallen off.

Season with salt and pepper to taste.

I garnished with parsley.

Creamy, soothing and delicious!