This Mexican braised tofu, and braising tofu in general, is a great, fairly easy way to add some variety to otherwise bland and funkily textured traditional tofu. There are some key components to remember though, if you want your tofu to really absorb whatever flavors you are working with. This recipe explains how to effectively drain your tofu so it can better receive the flavors in the braising process. It’s a Mexican twist on combining tomato, sweet, and smoky all together.
Black Bean Rotini Salad
I thought I would squeeze in a 4th of July recipe this morning! Here is a gluten free pasta salad that is packed with summertime garden goodness, contains all the comfort and zesty flavors of the holiday, but won’t leave your body starving for awesome nutrition. I named it “L.A. Summer” because it contains all the stuff that you might find growing in one of L.A.’s back yards or urban farms, like nopales, cucumber, tomatoes, and peppers, and it has some hints of Mexico and the Southwest in it’s flavor profile, two prominent cuisines in the area. Enjoy, and happy Independence Day!
Robata Eggplant Tacos
The Japanese eggplant is going nuts in my garden right now. I have enjoyed Japanese eggplant many different ways. This time, I wanted figure out a way to keep it intact, because the shape is so cool and versatile, while trying something entirely new and different from my typical eggplant concoctions. Robata is a Japanese method of cooking long pieces of food on an open flame, on big skewers. Traditionally, the skewers are placed around the fire by sticking them directly into the sand or earth that surrounds the fire.You don’t have to go to the trouble of building a fire to enjoy something similar. You can grill the eggplant, or just cook it on a stovetop griddle if you don’t have a lot of time. In fact, modern robata restaurants use a charcoal grill, not an open pit fire. The charred eggplant, combined with the slightly spicy miso slaw make for an awesome fusion taco. The sprouted corn tortilla is superior for nutrition and it has a homemade tortilla kind of texture and flavor. I loved the way this came out and will definitely make this a regular.
Butternut Squash Enchiladas with Roasted Tomatillo-Pepita Sauce
I love trying different versions of the traditional enchilada. In these vegan enchiladas, we get some extra protein punch from the pepitas in the sauce. I had some vegan “queso” that I was experimenting with so I was able to make this completely vegan, but you are certainly not limited to that. A good queso añejo would also go well. The grilled tomato was intended to add color to make the picture better, but it turned out being a nice acidic component that brightened up every other bite or so. Butternut squash loves being seasoned with cumin and chile, so this just came together quite naturally. Read More
Cauliflower Diablo Tacos with Mango Slaw
It’s hard to overlook cauliflower’s recent rise to food fame. It seems like everyone is going bananas for this cruciferous, that until now has endured a long reputation as a pretty boring vegetable. It’s because cauliflower is undeniably and extremely good for you, and therefore, more and more people are looking at ways to bring cauliflower to the forefront of their dinner plates. But what happens when you just want a good old taco? Can cauliflower hold up to carne asada, carnitas, or shrimp? Well, I gave it a whirl last night and it came out pretty yummy. Check out this vegan spin-off of the Baja style shrimp taco and decide for yourself.
Corn, Black Bean, & Pepita Chiles Rellenos
Sometimes I crave the distinctive qualities of a good old fashioned chile relleno…you know- the one stuffed with cheese, battered, and fried. Well, I do indulge from time to time, but just to make a point, you can create an entirely healthy, and just as satisfying chile relleno experience, that might even resemble some real Mexican authenticity. And, you’ll get a bonus of added clean nutrition! Use a ceramic or safe clay baking dish with a lid if possible, for a great even bake, and a magnificent smell from the oven during preparation. If enjoyed with an open mind and a sense of adventure, this dish should stave off the unhealthy chile relleno craving for quite some time. Read More