“Chicken” Tacos…

February 25, 2012

We made a delish version of chicken tacos today using Seitan!  Seitan….what is that?, you might be asking yourself.  It is a mock meat substitute made from wheat gluten.  It has the same texture as chicken and will take on any flavor that you add to it.  I have had it out at various vegan restaurants in Orange Chicken and on a Philly Cheese sandwich.  I purchased the Seitan in a package in the refrigerated case of our local health food store Chucks.  This is a healthy substitute, if you are wanting to watch your calories or try going veg for a day!

Mock Chicken Tacos

1 package of Seitan, drained

fresh toppings:

chopped cilantro

green onions

sliced baby peppers

lettuce

tomato

salsa

cheese (optional, I happen to LOVE cheese and eat it in moderation, but for a true vegan meal leave it off)

crunchy or soft taco shells ( I really like the crunchy shells that are flat on the bottom, it make it so much easier to stuff the tacos)

To make the tacos, just drain the seitan and stir fry like you would to make chicken tacos.  I seasoned mine with cumin, chili powder, salt and pepper.

Stir fry the seitan just like chicken….it really looks like the real deal, doesn’t it?

Then just stuff the tacos!  I am in love with these baby peppers.  My husband thinks it is silly, because they are, after all just baby bell peppers, but I personally think they taste better!

Enjoy!

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Sweet Potato Soup….

February 23, 2012

We are on a sweet potato kick!  Every recipe we have picked out seems to have this super fruit of starch in it.  They are so good for you, chock full of Beta Carotene, fiber, iron and B6.  These have always been our favorite complex carb in our house.  We usually eat them like fries with our Boca Burgers or just baked with a little butter and brown sugar.  But in a soup, I had to try this!

My husband found this recipe on treehugger.com,  it is so easy, so healthy…it’s a must try!

Curry and Maple Sweet Potato Soup

  • 4 sweet potatoes
  • 1 small sweet onion
  • 4 cloves of garlic, minced
  • 6 cups of light, salt-free vegetable broth
  • 2 1/2 tablespoons mild curry
  • 2 tablespoons maple syrup
  • Salt and pepper to taste
  • Cilantro, nutmeg and clove for garnish

sweet potato soup

 

1. Peel and dice the sweet potatoes.

2. Chop the onion and add it along with the garlic and some olive oil to a large soup pot. Cook the onion and garlic over a medium-high heat until the onion becomes translucent.

3. Add the sweet potatoes and cook for about 15 minutes until they just begin to soften. Then add 4 cups of the vegetable broth and bring to a boil.

4. Once the sweet potatoes are fully cooked and just about to fall apart, remove from the heat.

5. Doing 1 cup at a time, puree the sweet potato and broth mixture in a food processor. (We used our hand held stick blender, a little easier and taking apart and cleaning a food processor is not fun!)

6. Transfer the pureed mixture back to the soup pot and add the curry and maple syrup. Also add the remaining vegetable broth. You want just enough to make it soupy, you might not use it all.

7. Bring the soup to a low simmer to have the flavors meld.

8. Let cool to an edible temperature and then salt and pepper to taste.

Enjoy!

sweet potato soup

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Mmmmm Enchiladas!

February 21, 2012

It has been a while since I have blogged about cooking.  A few weeks ago I made the most amazing Sweet Potato and Black Bean Enchiladas!  It does sound a little strange, but the flavor combinations were so good.  I found the recipe from the December issue of Vegetarian Times magazine.  I tweaked the recipe a little, omitted the cheese and the peppers in Adobo sauce because those things are super firey hot.   I urge anyone who wants to try something new and healthy or wanting a Meatless Monday, to go for it….these were tasty!

sweet potato and black bean enchilada

Not only were these tasty but they looked so good too!

Sweet Potato and Black Bean Enchiladas

from the December 2011 issue

Serves 8 (makes 16 enchiladas)


Sauce

  • 1 15-oz. can tomato sauce
  • 1 3/4 cups low-sodium vegetable broth
  • 1 tsp. ancho chile powder
  • 1 tsp. Simply Organic chili powder
  • 1 tsp. Simply Organic garlic powder
  • 1 tsp. Simply Organic onion powder
  • 1 tsp. Simply Organic dried oregano
  • 1/2 tsp. Simply Organic chipotle chile powder
    Filling

    • 1 Tbs. Spectrum extra virgin olive oil
    • 1 small onion, diced (1 cup)
    • 1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
    • 1 15-oz. can diced tomatoes, drained
    • 1 16-oz. jar prepared medium salsa
    • 2 cloves garlic, minced (2 tsp.)
    • 1 chipotle chile in adobo sauce, drained and minced (these are very spicy, so I did not use them)
    • 1 15-oz. can Eden Organic black beans, rinsed and drained
    • 1 12-oz. round queso fresco, divided
      Enchiladas

      • Spectrum extra virgin olive oil, for brushing baking dish
      • 16 6-inch corn tortillas, warmed
      • 2 limes, cut into wedges
      • 1 avocado, sliced
      • 1/2 cup sour cream, for garnish
      • Cilantro sprigs, for garnish, optional

1. To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.

2. To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.

3. To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.

4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

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