The name chalupa scares me, because all I think of are creepy tacos from Taco Bell, and a small dog insisting that I try them. Anyone else remember that? I’m terrified of Taco Bell because of both their mystery ingredients, and the way their food makes me feel after I eat it. UGGGGH.
But the Chalupa recipe from the Engine 2 Diet was undeniably amazing. Really. Of course I made a few changes to it (easy, easy changes). But I can’t express the joy this dinner brought to me. One bite of it was like being a kid again, at some favorite mexican restaurant with my family, eating something simple that a child would love: tortillas, refried beans and lettuce. See? Completely simple and easy.
So, to review the changes (or “upgrades” as I like to think of them) to this recipe:
Use two corn tortillas (I got a 12 pack from Trader Joe’s that were great) and sprinkle a tablespoon of cheddar daiya cheese in between. Then, broil following the steps in the book.
Salsa isn’t necessary. At all. I just topped ours with some additional green onion, lime juice and Tapatio. That’s all you need.
See? I’m pretty sure I actually made this easier than the original recipe, since you don’t have to go to all the trouble of making fresh salsa, or destroying this with jar salsa (ugh!). Also, I know this was a total success because my husband did not suggest that I put green chilies on it, and he wants green chilies on EVERYTHING.
I was trying to make a sort of black bean hummus with this recipe, but failed to realize that the liquid-to-bean ratio would make it distinctly wetter than hummus. No worries! It tastes great, is essentially fat-free, and is easily scoop-able on a chip.
Black Bean Salsa Dip (makes…3 cups? I forgot to measure and I ate a ton of it):
1 15-oz. can of black beans (or two cups of cooked beans)
2 T onion, roughly chopped
2 cloves garlic
1 medium-sized tomato, roughly chopped
1 T cilantro
juice of one lime
1 tsp red wine vinegar
Add all ingredients to your food processor or blender and pulse until smooth. Enjoy!
Ah, Vegetarian Times. Some months, there is nothing to cook in there at all. And the other months–a beautiful extravaganza of vegan delights. This month they are totally on their game. This is the first of a few meals I’ve made from the October 2011 issue, and they have all been terrific.
This picture is horrible, though, right? This is the best one! I took about a million pictures, and this one was the only one that wasn’t blurry. ARGH! I think my problem is that the Vegetarian Times dinners are SO much more work, I’ve barely had time to do all the dishes afterwards before crawling into bed.
Anyhow, I believe this one is called “Vegetables and Noodles with Sesame Dressing.” That isn’t the sexiest name for a recipe that I’ve ever seen, but it gets the job done. I would say my only real complaint here is the steamed tofu–why on earth would anyone want to eat just plain steamed tofu. Is there anything less flavorful in the whole world? Even when you put the sauce (which is amazing) on it, it doesn’t help much. I’d recommend marinating it in a little bit of sauce and then dry frying it for some added awesome.
I will literally swear to you that I think I have both made this salad and posted about it here before. But now I’m starting to think that maybe I made it before I started posting, but I can remember taking a picture of it last time. Argh! I don’t have that many posts that I can be this confused. Oh well.
So, here we go. Do you like peanuts? Me, too. Eat this! Do you like bean sprouts? Yes? EAT. If you read this blog at all, you know I have a deep love for two things: 1. Sprouts, and 2. Spelt. I will eat almost anything that has sprouts in it. I think especially mung bean sprouts, because my mom used to grow them in the kitchen when I was a little kid. It was like a magic trick–dried beans go into a wet paper towel and then *poof* bean sprouts appear. I thought of them as alien cigarettes (daughter of a smoker) and used to pretend to take a drag off of one during lunch break. Oh, the innocent times of smoking a bean sprout to impress your friends.
I love the super freshness of this salad, plus the fact that you can make it insanely spicy. I love a lip-numbing salad, the hot and cold next to each other is so fascinating. Anyway, this recipe from Appetite for Reduction is a keeper. Word to the wise, add some edamame to the top for added protein.
Oh, and as a side note–what other vegan cookbooks should I invest in? I have all of Isa’s, but I’d like to branch out a little bit.
Here’s Pasta de los Angeles, in all it’s mixed-up glory. It’s a recipe I make often from AfR, though it isn’t one of my favorites. But there’s a part of my brain that goes…mmm…hot salsa pasta? Yeah. Tomatoes, cilantro, garlic, black beans–it’s all there. But when I get done making it, I usually don’t want to eat it. Odd, right?
It’s a tasty dish, easy to make, and the spinach adds a looooot, despite the fact it seems like a strange addition. I also like to put in corn, since it gives a hint of sweetness that the original recipe is missing. And I put on lots of hot sauce. Usually Dan’s Texas Dew Drops. Of which I have a massive stash in my cupboard. I LOVE YOU, DAN!
Appetite for Reduction suggests using tempeh in this bowl, but I didn’t have any extra tempeh–so I just dry-fried some tofu. I think that it probably had a milder flavor, since it’s missing the bitterness of tempeh, but I liked that! I made an awesome marinade for the tofu out of two tablespoons (each) of liquid aminos and chili garlic sauce with about 1/2 a cup of veggie broth. Score!
Can I get an amen for the mixture of peanuts and lime? Really, why isn’t there more peanut-lime goodness out there in the world? Would peanut-lime butter even be feasible? I may need to test this out.
I also had a ton of extra sprouts–I forgot to put them on the chef salad we had yesterday. So I put sprouts on this. Genius! And it furthers my thesis that sprouts belong on everything. Almost.
So, my deal is that I refuse to even try nori. I don’t trust anything from the sea, and the flavors here seemed fine as is. I discovered in the back of my Appetite for Reduction, a little section on making various bowls. Instead of spreading the bowl love all over the place, I decided to cram it into one week. And thus begins my week of Super Bowls!
This bowl has azuki beans, brown rice, broccoli and carrot-ginger dressing. That’s the big orange blobby in the background. The flavors here were so, so good. The beans and grains really needed the freshness of the dressing, and somehow that orange madness tasted like magic. Personally, I also love any meal that doesn’t really require me to cut anything. Just toss the dressing ingredients in the blender, and blam! Dinner. And I’m getting good use out of my little $4 steamer, too. How did I live for so long without one?
Plus, now that I’m a vegan, the gods apparently decided to bestow upon me the ability to cook rice from scratch. There were always two really simple things I couldn’t make: rice and hard-boiled eggs. And now that eggs are totally out of the picture, maybe that meant I could devote more brain cells to rice? Whatever, I freaking love brown rice. Is that weird?