The Good Dirt

May 18th, 2015

A kadai (also karahi or kadhai) is a thick, circular cooking pot used in Indian cuisine. Not to worry if you don’t have one on hand, this paneer (a type of Indian cheese) dish can be cooked in any type of pot. It’s the flavorful tomato “gravy” that really makes the dish! This recipe comes to us from Prash of Yummily Yours.

Serves 2

For the curry:

  • 3/4 cup paneer, cubed (Use Tofu for vegan)
  • 1/2 cup bell peppers (capsicum), diced
  • 1/2 cup red onions, diced
  • 3/4 cup tomatoes, diced
  • 1 tbsp ginger garlic paste
  • 1/4 cup yogurt
  • 2-3 tbsp oil
  • Salt to season

For the Masala:

  • 2-3 Brown Cardamom (badi elaichi)
  • 1/2 tsp Ajwain (or carom)
  • 1 tsp Cumin (Jeera)
  • 2 Green Cardamom (choti elaichi)
  • 1/4 tsp Fenugreek Seeds (Sabut Methi)
  • 2 Bay leaves
  • 2 Cloves (Laung)
  • 10-15 Red chilies
  • 1 tsp Black Pepper corns
  • 1 Star Anise
  • 1/2 tsp Turmeric
  • 1 tsp. Himalayan Salt
  • 1 tbsp. sugar

Add all the paneer cubes to hot water and let it remain until ready to use. This gives thee paneer a soft melt-in-mouth texture.

Except for the turmeric, Himalayan salt and sugar, dry roast all the other ingredients in a pan n medium high heat.

Constantly mix the ingredients while roasting or they could burn. Continue the process until a faint aroma of spices begins to fill the kitchen.

Turn off the heat, set aside and let it cool.

Blend the cooled down ingredients along with turmeric, Himalayan salt and sugar to make a fine powder.

Keep the masala covered to retain the aroma and flavors.

Meanwhile, heat some oil in the same pan. Once hot, add the diced onions and bell beppers and cook until they are slightly soft.

Add the diced tomatoes and cook further until the tomatoes are thoroughly cooked. You can see the oil has separated from the tomatoes and veggies.

Now add the masala into the pan along with some salt (if required because the masala contains salt too).

Mix well. Add the paneer cubes (drain them out of the hot water before adding) and mix well.

Now, add the yogurt and a very small quantity of water if required. Cover and allow to cook until the curry begins to boil.

Uncover and continue cooking until the curry reaches desired consistency.

Top it with some crushed dry fenugreek leaves i.e Kasoori methi (optional) and serve hot with some naan bread.

 

May 18th, 2015

Biryani is an Indian dish usually made with spiced lamb, raisins, eggs and vegetables layered with perfectly cooked basmati rice and steamed together in a sealed pot. This version is meatless but still just as flavorful, seasoned with cinnamon , cloves, ginger and garlic. Look for ginger-garlic paste in Indian markets or make it yourself with a mortar and pestle and equal parts peeled ginger and garlic. This recipe was created by Riddhima, who writes the blog Culinary Vibes.

Serves 6

To make the basmati rice:

  • 1 green chili
  • 2 whole cardamom pods
  • 2 whole cloves
  • 1 cinnamon stick
  • 1 teaspoon salt
  • 2 cups basmati rice, rinsed

To complete the Vegetable Biryani:

  • 6 hard-boiled eggs, shelled
  • 4 green chilies, divided
  • 1/2 cups plain Greek-style yogurt
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground allspice
  • 2 tablespoons canola oil
  • 4 onions, sliced
  • 1/4 cup fresh mint leaves
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon ghee or unsalted butter
  • 2 bell peppers, cut into strips
  • 1 cup frozen peas, thawed
  • 1 tablespoon freshly squeezed lemon juice

To make the basmati rice:

Cut a 1 inch slit along one side of the green chili. In a large pot over medium-high heat, bring 3 cups water with the cardamom pods, cloves, cinnamon stick, salt and 1 of the green chilies to a boil. Add the rice to the pot, reduce heat to medium-low and cook, uncovered, 10 minutes or until the rice is about halfway cooked. Drain and set aside.

To complete the Vegetable Biryiani:

Cut a 1 inch slit along one side of each of the hard-boiled eggs and the remaining 4 green chilies.

In a medium bowl, whisk together yogurt, ginger-garlic paste, red chili powder, salt, turmeric and allspice. Add the hard boiled eggs; stir gently to coat eggs completely. Cover and let stand at room temperature for 45 minutes.

Heat the oil in a skillet over medium heat. Add onions and cook 10-15 minutes, stirring occasionally, or until browned. Using a slotted spoon, transfer the onions to a medium bowl. Stir in the mint, coriander and 2 more of the remaining chilies.

In a Dutch oven over medium-high heat, melt the ghee or butter. Add the pepper strips and cook 5 minutes, or until softened. Reduce heat to medium-low. Add the peas, marinated eggs and onions in layers. Sprinkle with lemon juice and top with the parboiled rice.

Cover and cook for about 30-40 minutes, or until the rice is fully cooked. Stir to combine ingredients before serving.

May 18th, 2015

Fresh peaches, blueberries, bananas and apples are seasoned with lemon juice and the Indian spice mix chaat masala. The spicy sour fruit is topped with refreshing, but sweet honey yogurt and finished with cilantro. This recipe comes to us from Mehak of Measured in Pinches.

Serves 2

  • 1 cup fresh peaches, peeled and chopped
  • 1 cup blueberries
  • 1 banana, sliced
  • 2 apples, cut into chunks
  • 1/4 lemon
  • 1 tablespoon chaat masala, or to taste*
  • 1 tablespoon cilantro leaves, chopped
  • 4 tablespoons plain yogurt
  • 1 teaspoon honey

*Chaat masala is a hot-sour spice mix found in Indian stores or the Indian section of some grocery stores. If time allows, we suggest making your own.

Place the chopped peaches, blueberries, banana slices and apple chunks into a large bowl. Squeeze a few squirts of lemon over the fruit and season with the chaat masala. Toss well to ensure the seasonings are evenly distributed over the fruit.

Place the yogurt and honey together in a large bowl. Stir until well combined.

Divide the spiced peach blueberry mixture into two bowls or glasses. Top with a dollop or two of honey yogurt. Garnish with a few cilantro leaves and enjoy!

May 18th, 2015

Squash is cubed and cooked on the stove with fenugreek seeds, garlic, turmeric and dried chilies. The sautéed squash’s natural sweetness is balanced by a splash of lime juice and a sprinkling of ground coriander in this flavorful side. This recipe comes to us from Prerna of Indian Simmer.

Serves 8

  • 1 medium acorn squash, skinned and seeded
  • 1 tablespoon canola or olive oil
  • 1 teaspoon fenugreek seeds*
  • 1 tablespoon garlic, freshly minced
  • 2 dried whole red chilies, broken into pieces
  • salt, to taste
  • 1 teaspoon turmeric powder
  • 1 tablespoon lemon or lime juice
  • 1/2 tablespoon brown sugar
  • 1 tablespoon ground coriander

*Found in Indian markets or the spice section of some grocery stores.

Chop the seeded squash into 1/2 inch cubes.

Place the oil in a large wok or frying pan over medium heat. Add the fenugreek seeds and cook for about 1 minute, or until they start to sizzle. Add the garlic and dried chili pieces. Cook for 2-3 minutes more, or until the garlic begins to brown.

Add the cubed squash and turmeric. Cover and cook, stirring occasionally, for about 6-8 minutes, or until the squash is about half cooked. Uncover, season with salt to taste. Cook, uncovered for another 6-8 minutes, or until the squash is cooked through.

Season with the citrus, brown sugar and coriander powder. Mix well, taking care to ensure the ingredients are evenly distributed. Cook for about 1 minute more, or until the flavors come together. Divide into 8 portions and enjoy!

May 11th, 2015

This refreshing salad is simple, flavorful, filling and the perfect introduction to quinoa. The nutritious super grain is elevated with fresh flavors of lemon, mint, garlic and green onion, with a handful of almonds thrown in for an additional protein boost. This recipe comes to us from Marti of Tofu ’n Sprouts!

Serves 2.

  • 1 cup quinoa*, rinsed & cooked to package directions
  • 3 green onions, sliced with tough ends removed
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, crushed in a garlic press
  • 1 tablespoon fresh-squeezed lemon juice
  • 3 tablespoons fresh mint leaves, chopped
  • Salt and lemon-pepper, to taste
  • 1/4 cup almonds, chopped

*Quinoa is a heart-healthy grain as well as a complete protein. It can be found in the grain section of most grocery stores. Feel free to substitute brown rice if you can’t find quinoa.

After quinoa has finished cooking, remove from heat and cool on a cookie sheet.

Place the cooked and cooled quinoa, green onions, olive oil, garlic and lemon juice together in a large bowl. Stir until combined. Season with mint, salt and lemon-pepper. Mix well.

Top the salad with the chopped almonds. Serve chilled or at room temperature.

May 11th, 2015

This savory dish perfectly pairs Portobello mushrooms with smoked paprikia, garlic and cumin, which compliment the mushrooms’ natural umami flavors. Recipe courtesy of Karen Page and Andrew Dornenburg, author and photographer of The Vegetarian Flavor Bible.

Serves 2

For the Marinade:

  • 1 1/2 tablespoons Spanish smoked paprika
  • 4 minced garlic cloves
  • 1 chopped onion
  • 3 tablespoons minced fresh parsley
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 large bay leaf
  • salt and fresh black pepper to taste

For the Portobellos:

  • 6 large, cleaned Portobello mushrooms
  • 2 tablespoons olive oil

For the Potatoes:

  • 3 1/2 pounds peeled new potatoes, roughly quartered into irregular-sized pieces (insert a knife point into each potato, and twist until broken)
  • 1 quart vegetable stock
  • 3/4 teaspoon smoked paprika
  • ground cumin and salt to taste
  • fresh chopped parsley

In a large bowl, add the marinade ingredients above and whisk together. Add Portobello mushrooms and coat. Cover with plastic wrap, and marinate overnight in the refrigerator.

Sear the marinated mushrooms in hot olive oil, about 1-2 minutes on each side. Then add the potatoes, vegetable stock, smoked paprika, and cumin and/or salt (to taste), and simmer, uncovered, until tender.

Ladle mushrooms and potatoes into serving bowls. Reduce sauce over high heat for 2-3 minutes to thicken, and spoon over mushrooms and potatoes. Garnish with fresh chopped parsley.

Serve in shallow bowls with your favorite crusty bread and glasses of red wine from the Toro region of Spain — ideally, a Gran Colegiata Crianza or another red wine from Bodegas Farina, which enhances this dish perfectly.

May 11th, 2015

Swiss chard is sautéed with onion and garlic, then seasoned with red pepper flakes and nutmeg. This savory spiced green goes perfectly on toasted, finished with a delicately poached egg. This recipe comes to us from Elizabeth of Sophisticated Pie.

Serves 4

  • 4 eggs
  • 1 large bunch swiss chard
  • 1 tablespoon olive oil
  • 1/2 onion, minced
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon nutmeg
  • salt and pepper, to taste
  • 4 large slices country bread, toasted

To poach the eggs:

Place 2 inches of water in a large saucepan over medium-high heat. Bring to a boil.

Break the eggs into separate cups. Carefully slide the eggs into the water and quickly add 6 cups of water to the pot. Turn heat down to medium-low so that the water barely moves.

Cook the eggs for about 4 minutes, or until the whites are firm by the yolks are still runny. Remove with a slotted spoon and set aside in a bowl until the Swiss Chard mixture is complete.

To complete the Swiss Chard Poached Egg Toasts:

Fill a large bowl of water and plunge the Swiss chard into the water to clean it. Let the chard sit in the water for a few minutes, letting the dirt fall to the bottom. Remove the chard, drain the water and repeat the process 3 more times, or until the chard is entirely clean. Dry the chard with a salad spinner or paper towels.

Place the olive oil into a large sauté pan over medium-high heat. Add the onion and cook for 5-8 minutes, or until the onion is soft. Season the onion with garlic and red pepper flakes for about 30 seconds, stirring to incorporate the spices evenly.

Add the chard to the pan and season with the nutmeg. Season with salt and pepper to taste.

Place the chard mixture in 4 even portions to top the toast. Top with 1 poached egg per plate, season with salt and pepper and enjoy!

May 11th, 2015

Sweet meets spicy meets sour as fresh peas are tossed with fresh ginger, chili and lemon juice. The Indian spice mix garam masala pairs perfectly with sweet peas in this satisfying side dish. This recipe comes to us from Kulsum of Journey Kitchen.

Serves 4

  • 1 cup fresh peas
  • or
  • 1 cup frozen peas, thawed
  • 2 tablespoons non hydrogenated margarine
  • 1 tablespoon ginger, shredded
  • 1 green chili, diced
  • 1 teaspoon red chili powder
  • salt, to taste
  • 1 teaspoon garam masala*
  • 1/2 tablespoon lemon juice

*Found in Indian markets or the Indian section of most grocery stores.

 

If using fresh peas, place a medium pot of water over high heat. When the water boils, cook the peas in the water for 2-3 minutes and remove with a slotted spoon into a large bowl of ice water.

Melt 1 tablespoon of margarine in a wok over medium-high heat. Add the peas and cook for 1 minute, or until the peas absorb the margarine. Remove the peas before they start popping and set aside in a small bowl.

Add the shredded ginger and diced green chili to the wok. Cook for 3-5 minutes, or until the ginger has become crisp.

Season with the red chili powder and salt to taste. Add the peas back to the wok and season with the garam masala. Mix well and remove from heat.

Add the lemon juice and enjoy.

May 4th, 2015

Sweet corn is sautéed spicy with red pepper and jalapeño then tempered with cumin tomato scented beans. A tortilla makes the perfect plate for this summer corn spin on a classic Mexican breakfast. This recipe comes to us from Emily of Well Fed, Flat Broke.

Serves 4

  • 2 tablespoons canola or olive oil
  • ½ medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup fresh corn, cut from the cob
  • or
  • 1 cup frozen corn, thawed
  • 1 cup red bell pepper, diced
  • 1 jalapeño pepper, minced
  • 3-4 large tomatoes, puréed to make 2 cups tomato purée
  • 1 14 ounce can black or red beans, drained
  • 1 teaspoon salt
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 4 eggs
  • ¼ cup queso fresco*, crumbled
  • 4 flour tortillas
  • 1 lime, cut into wedges for garnish
  • ¼ cup fresh cilantro, chopped

*a soft, mild chees. Queso fresco can be found in Mexican markets or the Mexican or dairy section of most grocery stores. Substitutions include feta, ricotta or any other soft cheese.

Preheat the oven to 375 degrees.

Place the oil in a large pan over medium-high heat for 3-5 minutes, or until the onion becomes translucent. Add the garlic, corn, bell pepper and jalapeño to the pan. Stir to combine and cook for another 3 minutes, or the veggies until are glistening.

Stir the puréed tomatoes, beans, salt, chili powder, cumin and oregano into the pan. Turn heat down to low and simmer for five minutes more, or until the mixture has reduced and thickened slightly.

Remove the pan from heat and crack the eggs on top. Sprinkle with the queso fresco and place the pan into the heated oven on the middle rack. Bake for 12-15 minutes, or until the whites of the eggs are fully solid and the yolks are cooked to preference.

Serve the egg bean corn mixture in equal portions atop 4 tortillas. Squeeze a lime wedge over each portion, sprinkle with cilantro and enjoy.

May 4th, 2015

A tostada is a layered Mexican dish which uses a crispy tortilla for its base. Making refried beans from scratch is simple and infinitely more delicious than canned, but if you don’t have the time, substitute 2 (15 ounce) cans pinto beans and begin the recipe after the beans have been boiled, but not yet seasoned and mashed. This recipe was created by Elizabeth Parrish who writes the blog Sophisticated Pie.

Makes 8 Tostadas

For the refried beans:

  • 1 cup dried pinto beans, soaked overnight
  • 2 tablespoons canola oil
  • 1/2 onion, chopped
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper, to taste

To complete the Vegetable Tostadas:

  • 1/4 teaspoon freshly grated lime zest
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 cup low fat sour cream
  • 8 corn tortillas
  • canola oil, for preparing the tortillas
  • 1 cup freshly chopped lettuce
  • 2 tomatoes, diced
  • 1 avocado, diced

To make the refried beans:

Cover the beans with 3 inches of water in a medium pot over medium-high heat. Bring to a boil, reduce heat to medium-low and partially cover the pot with a lid. Let the beans simmer for at least 30 minutes. After the first half hour, taste the beans every 15 minutes to see if they are fully cooked. The timing will depend on the age of the dried beans and how long you presoaked them for. When beans are cooked to preference, strain through a colander.

Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, for about 10 minutes, or until golden. Season the onions with the cumin.

Add the cooked beans to the pan and mash using a fork, wooden spoon or a potato masher. Mash while stirring for about 5-7 minutes, or until the beans have reached desired consistency. Season with the cayenne pepper and salt and pepper to taste.

To complete the Vegetable Tostadas:

Stir the lime’s zest and juice into the sour cream and stir well.

Preheat the oven to 250 degrees. Prepare a baking sheet with a bed of paper towels and place it in the oven.

Heat a 1/2 inch thick layer of canola oil into a small frying pan over medium-high heat. Using tongs, dip 1 corn tortilla into the oil and cook for 1 minute, or until lightly browned. Flip the tortilla and cook an additional 30 seconds on the other side and transfer it to the paper towel lined baking sheet in the oven to keep it warm. Repeat with the remaining tortillas.

Remove the fried tortillas from the oven. Top each with equal parts refried beans, lettuce, tomato and avocado. Top with a dab of the lime infused sour cream.

May 4th, 2015

Crunchy chayote is tossed with sweet mango, crisp bell pepper and red onion. A cilantro lime vinaigrette dresses the chayote mango micro green salad, topped off with toasted sunflower seeds. This recipe comes to us from Karen of Sprouts in the Hood.

Serves 4

For the cilantro dressing:

  • 1 bunch cilantro leaves, stems removed
  • 2 garlic cloves, peeled
  • 1 medium red onion, quartered
  • juice of 3 limes

To complete the Mango Chayote Sunflower Seed Salad:

  • 1 chayote*, cut into julienne
  • 1 mango, diced
  • or
  • 1 papaya, diced
  • 1 red pepper, diced
  • 1 medium red onion, thinly sliced
  • 1 teaspoon salt
  • juice of 1 lime
  • 8 cups micro greens
  • 1 cup toasted sunflower seeds

*Found in Mexican markets or the produce section of most grocery stores.

To make the cilantro dressing:

Place the cilantro, garlic, red onion and lime juice into a food processor. Puree and set aside.

To complete the Mango Chaoyte Sunflower Seed Salad:

Place the chayote, mango or papaya, red pepper and red onion into a medium sized bowl. Season with the lime juice and salt. Refrigerate and let sit for 2-3 hours.

Divide the microgreens into 4 portions. Top with the Mango Chayote mixture and dress with the cilantro dressing, to taste. Sprinkle the sunflower seeds on top and enjoy.

May 4th, 2015

These vegetable tacos are so packed with springtime flavors, it’s worth the extra assembly time. This recipe comes to us from Chef Ivy Stark of Dos Caminos and appears on the restaurant’s new SPE Certified menu.

Makes 12 tacos

For the tacos:

  • 12 corn tortillas
  • 12 oz. refried white beans
  • 12 spears grilled jumbo asparagus
  • 2 ripe California Hass avocados, sliced and grilled
  • 12 tsp. cucumber pico de gallo
  • 12 tsp. queso fresco

For the Cucumber Pico de Gallo:

  • 2 kirby cucumbers, peeled
  • 1 small red onion, finely diced
  • 2 roma tomatoes, finely diced
  • 1 jalapeno pepper, finely chopped
  • 1 serrano chile, finely chopped
  • 1/4 cup freshly squeezed lime juice
  • 2 tsp. extra virgin olive oil
  • 1 tsp. lemon olive oil
  • salt

For the Refried White Beans:

  • 1 cups dried cannellini beans
  • 2 serrano chiles, split
  • 2 pints of water
  • 1 tbsp. olive oil
  • 1 medium yellow onion, diced
  • 1/2 tsp. dried oregano
  • 2 tsp. lemon olive oil
  • 1 tsp. salt

For the Refried White Beans:

Wash the beans in a colander. Bring water to a boil in a medium stock pot. Add the beans and the serranos. Reduce to a simmer, cover, and cook, skimming foam from the top occasionally, about 1 hour and 45 minutes. Drain, reserving the liquid. Mash the beans, along with some of the bean cooking liquid, until creamy but not completely mashed.

Heat the olive oil in a medium saucepan over medium-high heat. Sauté the onion with the oregano and salt until golden brown. Add the mashed beans and cook, stirring occasionally. Cook until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes. Puree in a blender, while adding the lemon olive oil in a steady stream. Season with salt as needed.

For the Pico de Gallo:

Finely dice the cucumbers, combine with the remaining ingredients and season with salt. Let stand 30 minutes before serving.

For the Tacos:

Warm the corn tortillas by placing them on a warm griddle for 30 seconds. Place a spoonful of white beans into each of the corn tortillas. Cut asparagus in half and place on top of white beans. Place one slice of grilled avocado and 1 tsp. of cucumber pico in each taco. Sprinkle with queso fresco.

April 27th, 2015

Mushrooms and garlic are seasoned slightly spicy and then tossed with sun dried tomatoes, spinach and pasta. This simple supper is terrific served with a mixed green salad and crusty bread. This recipe comes to us from Trudy of Veggie.Num.Num.

Serves 4

  • 8 oz fettuccine, cooked according to package instructions
  • 1 tablespoons olive oil
  • 1 fresh red chili pepper, diced
  • or
  • 1 teaspoon diced bottled red chili
  • 2 cloves garlic, diced
  • 6 large flat mushrooms, sliced
  • salt and pepper, to taste
  • 1 cup low fat evaporated milk
  • or
  • 1 cup low fat non-dairy powdered milk
  • 1 large bunch of fresh spinach, roughly chopped
  • cup parmesan cheese or nondairy parmesan, freshly grated
  • ¼ cup parsley, chopped
  • 6 sun dried tomatoes, diced

Heat olive oil in a large heavy-based pan over medium-high heat. Add the garlic and chili and cook for 3-5 minutes, or until soft and fragrant.

Add the mushrooms to the pan and cook for about 3-4 minutes, or until soft and browned. Season with salt and pepper to taste and toss well.

Reduce heat to low and add the evaporated milk. Slowly stir for about 5 minutes, or until liquid has reduced by three quarters.

Add the cooked fettuccine, spinach, parmesan, parsley and semi-dried tomatoes to the pan. Toss for 2-3 minutes, or until spinach is wilted and fettuccine is well incorporated.

Served topped with a little extra parsley and fresh cracked pepper.

April 27th, 2015

Seasoned with only lemon, garlic and a bit of salt and pepper, this simple preparation of fresh artichokes is one of the best ways we know of to enjoy the vegetable’s unique flavor. This recipe comes to us from, Michael DeLone Executive Chef of the premiere Philiadelphia Italian restaurant Le Castagne.

Serves 12.

  • 12 medium artichokes, fresh
  • 2 lemons; juice and rinds
  • 2 Tbsp. garlic powder
  • Salt and pepper to taste
  • 3 cups olive oil

Submerge all the artichokes in a water bath to pry them open easier. Remove one from its bath and pry them open a bit. Place opened artichoke, bottom up, on a board and repeat 11X.

Combine salt and pepper and garlic powder. Take one artichoke at a time and sprinkle all over. Heat the oil in a deep earthenware or similar saucepan.

Cook as many artichokes that will fit in one layer over moderate heat [20 to 25 minutes]. During the cooking period, sprinkle some cold water with a squeeze bottle over the artichokes to produce steam, to ensure the inside will be tender.

When all the artichokes are done, transfer them to a plate, bottom side down. Pick them up at the bottom with a fork and dip them, one by one in the hot oil again, pressing the leaves to the bottom of the pan. The artichokes will open up like roses and the leaves will become golden and crisp. Serve immediately while piping hot

April 27th, 2015

Bell peppers, mushrooms and tofu are sautéed and seasoned savory with garlic powder, turmeric, agave syrup and apple cider vinegar. Spinach and pepper jack cheese are folded into the tasty tofu and wrapped in a tortilla. This recipe comes to us from Kathy of Happy, Healthy Life.

Serves 6

  • 1 tablespoon non hydrogenated margarine
  • 3/4 cup bell pepper, diced
  • 1 cup mushrooms, diced
  • 18 ounces firm tofu, drained, pressed and diced
  • 1 teaspoon garlic powder
  • 1/8 teaspoons black pepper
  • 1 1/2 teaspoons turmeric
  • 3/4 teaspoons salt
  • 1 teaspoon olive oil
  • 2 teaspoons agave syrup*
  • 1 teaspoon liquid smoke*
  • 1 tablespoon apple cider vinegar
  • 1 cup spinach, chopped
  • 1/4 cup pepper jack cheese
  • or
  • 1/4 cup dairy free pepper jack cheese
  • 6 large flour tortillas

*Found at health food stores or the health food or spice section of some grocery stores.

Preheat an oven to 300 degrees.

Place the margarine in a sauté pan over medium-high heat. Add the bell pepper, mushrooms and tofu. Season with the garlic powder, pepper, turmeric, salt, olive oil, agave syrup, liquid smoke and apple cider vinegar, stirring with a wooden spoon to ensure seasonings are evenly distributed. Cook, stirring, for 5 minutes, or until the tofu has reached desired consistency.

Run the tortillas under water and place in the oven for about 3 minutes, or until the tortillas are soft and warm.

Fold the spinach and pepper jack into the tofu mushroom bell pepper mixture. Take off the heat.

Plate the warmed tortillas and spoon 6 portions of the tofu mushroom bell pepper mixture into the tortillas. Fold like a burrito and enjoy.