January 22, 2021
Mexican Flag Vegan Tacos
Why Mexican Flag? Something about the green, white and red just makes me happy with this recipe. I had also forgotten how much I actually enjoy frozen corn kernels, so this was a great opportunity to indulge in a bunch of that.
I also served this mixture as a topper for some pearl barley a few nights later, and it was also awesome. This would make a great topper for pastas or roasted potatoes for a crowd if you want to stretch the ingredients.
gluten-free, vegetarian, vegan
Mexican Flag Vegan Tacos
8 oz. sliced mushrooms (I used crimini)
1 small white onion
1-3 red peppers (I used about 1/4 of a cup of long semi-hot peppers), diced
1-3 green peppers, diced (I used about 1/4 of a cup of a mix of hot and semi-hot peppers)
1 c. frozen corn
1/4 c. cilantro, chopped
1 tsp. oregano
2 Tbsp. smokey chipotle seasoning (or your fav. taco mix)
2 tsp. cumin
2 cloves garlic, minced
Neutral oil
Juice of 1 lime
Taco fixins:
Raw breakfast radishes, chopped fine
Cherry tomatoes, at least halved
Choula
Your favorite tortillas
In your largest pan, heat 2 Tbsp. oil over medium high until shimmering. Add the corn and mushrooms and sauté until the corn defrosts and mushrooms start to look like they may cook.
Add all but 2 Tbsp. of the onion and the garlic and sauté until the mushrooms give off a bunch of liquid.
Add all but 1 Tbsp. of each color of the peppers plus the spices and sauté until the peppers are softened.
Taste for seasoning, adding more if necessary.
Kill the heat and mix in the cilantro, lime juice, reserved raw onion and reserved raw peppers.
Serve as tacos as pictured or as a topper for something else. The toppings make enough to serve 4 as a taco, and can stretch further if needed
January 21, 2021
January 20, 2021
January 19, 2021
January 18, 2021
January 17, 2021
January 16, 2021
Mushroom Pea Pasta
Yep, it’s the middle of January, and yep, I’m craving green things. This recipe is quick to put together, can be dressed up in a bunch of different ways, and keeps like a champ for leftovers.
gluten-free, paleo, vegetarian
Mushroom Pea Pasta
4 servings of your favorite pasta (I used a standard penne, but my favorite rice fusilli would be great here and chickpea or paleo pastas would also be great – shiritaki would even work, if you’re keto or low carb)
8-12 ounces portobello mushrooms, chopped into 1/2 inch pieces
Neutral oil
Butter
2 Tbsp. fresh dill, chopped
2 Tbsp. fresh mint, chopped
1/4 c. fresh parsley, chopped
1 Avocado
1/2 c. frozen peas
1 c. frozen spinach
500g. protein of choice
Garlic powder
Onion powder
Nutmeg
Salt & pepper
Nutritional yeast (optional but adds a bit of a cheesy taste)
Set your pasta water (generously salted) to boil. Add the pasta and cook according to directions. Drain and set aside in a large bowl if ready before the rest of your ingredients.
While the pasta is working, brown your protein in a bit of neutral oil – season with salt and pepper and set aside in the large bowl.
To the pan, add your chopped mushrooms, 2 tsp. neutral oil and 2 tsp. butter. Sauté until the mushrooms are cooked through and a bit browned. Season with 1 Tbsp. garlic powder, 1 Tbsp. onion powder, salt & pepper.
While the mushrooms are going, defrost your peas & spinach.
Chop your herbs and avocado – chuck into the big bowl.
When the mushrooms are ready, add to the big bowl.
Add the peas & 1 tsp. neutral oil to the pan. Sauté until just beginning to brown. Add the spinach. Season with 1 Tbsp. garlic powder, 1 Tbsp. onion powder, 1/4 tsp. nutmeg, salt & pepper. Sauté until the spinach is cooked through and the water has evaporated.
Add the green veg to the bowl.
Brown 2 Tbsp. butter in the pan and pour over the top of the pasta and veggies. Toss with 2 Tbsp. nutritional yeast.
Serve topped with more nutritional yeast if desired.
Serves 4
January 15, 2021
Gastography 