Author Archives: Monty

Scrambled Tofu

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Ingredients

1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
1 carrot (this is optional, I grate it in at the end, mostly for color)

Spice Blend

2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt

Directions

Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.

Crumble in tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.

From the PPK / Isa Chandra

Sheet Pan Chicken Fajitas

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Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into thin strips
  • 2 tablespoons divided southwest seasoning mix (see below)
  • 1/4 cup lime juice
  • 1/4 cup soy sauce
  • 1 teaspoon garlic, minced
  • 2 tablespoons olive oil
  • 2 poblano peppers, cut into strips
  • 1 onion, sliced
  • Fresh cilantro

Southwest Seasoning Mix

  • 1 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt

Instructions:

  1. Pre-heat oven to 400 degrees and prepare a large baking sheet with parchment paper.
  2. Make southwest seasoning mix.
  3. Cut chicken into strips against the grain.
  4. Put chicken, soy sauce, lime juice, garlic and 1 tbsp of the southwest seasoning mix in a large bag or airtight container. Set aside in refrigerator until ready to use.
  5. Prepare the peppers and onions and place in a large bowl. Add olive oil and the other half of the southwest seasoning mix and stir until all pieces are coated.
  6. Spread veggies evenly on the baking sheet. Bake for 10 minutes.
  7. Remove baking sheet from over and add the chicken making a row spaced evenly apart. Cook for another 10 minutes.
  8. Remove baking sheet from oven and turn oven to broil. Once heated, place the baking sheet back in the oven for another 3-5 minutes. This will help the veggies crisp up.
  9. Remove baking sheet from oven. Add fresh cilantro and lime juice as desired. Serve with warm tortillas and your favorite toppings.

Adapted from Baking with Josh and Ange.

Andy Davis’ After Surf Burrito Recipe

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The after surf burrito recipe:

Step 1: Whole grain spelt tortilla

Step 2: 2 c. Pinto Beans
soak beans overnight
in a slow cooker, cover beans well with 6 c. water
cook pinto beans a few hours (until soft) with
1 chopped yellow onion
3tsp. cumin
4 chopped tomatoes
salt after the beans are cooked (taste as you add)
layer beans on tortilla

Step 3: shredded purple cabbage on tortilla

Step 4: shredded organic mozzerella cheese & avo-
cado on tortilla

Step 5: Mango Salsa
3 or 4 Chopped Mangoes
2 cloves minced garlic
bunch of fresh cilantro
lime juice (lots) 1/4 cup
3 chopped tomatoes
1-2 minced serrano or jalapeno pepper
Wrap it all up for a healthy, yummy meal.

 

This was posted to Andy Davis’ website in 2010, and has since been taken down. I’ve transcribed it exactly as it was printed. I originally posted the pinto bean portion of the recipe in 2015.

Green Rice

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Ingredients

RICE

  • 1 cup uncooked white rice
  • 1 Tbsp avocado oil
  • 1/2 cup chopped white or yellow onion (or sub shallot)
  • 3 cloves garlic, skins removed and minced
  • 1 healthy pinch sea salt

GREEN MIX

  • 1 ¾ cup water (or sub broth of choice for more flavor)
  • 1 small jalapeño pepper, seeds and stems removed and chopped
  • 2 cups cilantro, large stems removed (as recipe is written, about 1 large bundle)
  • 1/2 tsp sea salt
  • 1/4 tsp spirulina (for added color // if you don’t have it, omit))

FOR SERVING optional

  • Cilantro
  • Lime wedges

Instructions

  1. Begin by rinsing the white rice in a fine mesh strainer until water runs clear. Set aside.
  2. To a blender add water, pepper, cilantro, sea salt, and spirulina and blend on high for 30 seconds or until completely combined. Set aside.
  3. Heat a large saucepan, dutch oven, or skillet (with a secure lid) over medium heat. Once hot, add avocado oil then onion and garlic and a healthy pinch of sea salt. Sauté until just tender — 3-4 minutes. Then add well-drained rice and begin toasting, stirring occasionally, for about 2-3 minutes.
  4. Slowly add the green mix from the blender to the pan and stir to fully combine — it should just cover the rice. Increase heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes. DO NOT open the lid until the timer goes off. At that point, the rice should be fluffy and the liquid should be absorbed. Turn off the heat, leave the lid on, and let the rice rest for 10 minutes before removing lid so the moisture can redistribute — this will help prevent mushy rice.
  5. Add lime juice or cilantro wedges as a garnish for serving. Rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It is freezer-friendly up to 1 month.

via Minimalist Baker

Marcella Hazan’s Tomato Sauce

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  • 28-ounce can of San Marzano whole peeled tomatoes
  • 5 tablespoons butter
  • 1 onion, diced
  • Salt
  1. Combine tomatoes, their juices, butter and onions in a saucepan. Add a pinch or two of salt.
  2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
  3. This recipe makes enough sauce for a pound of pasta.

via NY Times Cooking

No Soak Slow Cooker Black Beans

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  • 2½ cups dried black beans (picked through for debris and rinsed)
  • 6 cups water
  • 1 chopped onion
  • 4 whole garlic cloves
  • 1 (4oz.) can green chilies
  • 1 bay leaf
  • 2 tablespoons Cumin
  • 2 tablespoons Chili powder
  • 1 tablespoon salt
  1. Place all ingredients into your slow cooker.
  2. Give it a swirl to stir in the seasoning.
  3. Cover and cook on HIGH for 4-5 hours or LOW 6-8 hours.
  4. If you’re running low on water as they cook, go ahead and add more.
  5. You’ll know when the beans are done by scooping up a few, then gently blow on them. The skin will split when they are ready to eat.
  6. Scoop out for desired meal and enjoy.
  7. Storing- I scoop out the cooled beans using a slotted spoon and into a zip lock bag. I mash the garlic into the juices and add a cup or so of juice to the beans.
  8. I store in my refrigerator up to a week, or freeze up to 6 months.

 
From: Today’s Creative Life

Cabbage Soup

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Prep time: 15 minutes
Cook time: 35 minutes
Yield: Serves 4

Ingredients

  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 medium onion, chopped (about 1 1/4 cups)
  • 1 small – 1/2 large green cabbage (about 4 to 5 cups, packed, 1/4-inch wide sliced)
  • 1/2 teaspoon to 1 teaspoon salt (more or less depending on the saltiness of your stock)
  • 1 15-ounce can whole peeled tomatoes
  • 4 cups chicken stock
  • Freshly ground black pepper

Instructions

  1. Sauté onions and spices: Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion and stir in the ground spices. Cook until the onions have softened, about 5 minutes.
  2. Add cabbage and tomatoes: Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt. Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.
  3. Add stock, simmer till done: Add chicken stock to the pot. Bring to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot. Let simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked.
  4. Sprinkle with freshly ground black pepper to serve.

Adapted from Simply Recipes.

Carrot Ginger Dressing (Dojo)

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  • 1 medium carrot, peeled and roughly chopped
  • ¼ cup vegetable oil
  • 2 tbsp diced onion
  • 2 tbsp fresh ginger
  • 2 tbsp rice wine vinegar
  • 2 tbsp tamari / soy sauce
  • 1 tbsp mirin
  • 1 tbsp white miso paste
  • 1 tbsp sesame oil
  • 1 clove garlic, minced

Blend everything in a food processor until smooth. Keeps in the fridge a few days but you may have to remix it as the oil may separate.

adapted from Vegangela.

Hijiki Tofu Burgers

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  • 1/4 cup dried hijiki (or wakame) seaweed
  • 1 cup peeled and grated carrots (1 medium carrot)
  • 1 Tbsp. minced garlic (4 cloves)
  • 2 tsp. grated fresh ginger root
  • 1 Tbsp. vegetable oil
  • 1 block of tofu, pressed
  • 1/2 cup minced scallions (2-3)
  • 1/4 cup sesame seeds
  • 1/4 cup light miso (or more, to taste)
  • 1 tsp. dark sesame oil
  1. Preheat the oven to 350ºF.
  2. Sauté the carrots, garlic, and ginger in the oil for about 5 minutes, until the carrots are limp.
  3. In a bowl, mash or crumble the tofu and mix with seaweed.
  4. Add the cooked carrots and the scallions, sesame seeds, miso, and sesame oil and stir well.
  5. Place on the baking sheet and bake until firm and golden, about 30 to 40 minutes.

adapted from PETA