Category Archives: tortillas

Pepper, Peanut, and Potato Sabzi: A Simple But Elegant Meal With an Indian Flair

You’re faced with a dilemma: you want to eat an elegant international meal, but you don’t have much time and/or cash on hand. What’s a hungry gourmet to do? The answer is simple — whip up a platter of our vegan, gluten-free Pepper, Peanut, and Potato Sabzi! Though it looks deceptively like a simple, stir-fried dish of potatoes and peppers, once you experienced your first bite, you’ll know there is something special going on. The exotic flavor comes from the addition of cumin and fennel seeds, spices that are popular staples in Indian cuisine. The peanuts add protein, and the potatoes are hearty and filling. Just perfect for these chilly autumn nights!

INGREDIENTS

2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 small yellow onion, chopped
1 large russet potato, chopped
2 medium-sized bell peppers, chopped (red is best, but you can also use yellow, orange, or a combination)
1 teaspoon sea salt (NOT iodized!)
1/4 cup roasted, unsalted peanuts, chopped
1 tablespoon fresh lime juice (about half a lime)

OPTIONAL INGREDIENTS

chopped cilantro
hot sauce
extra lime juice
tortillas
cooked basmati rice

INSTRUCTIONS

Heat olive oil in a large skillet on medium heat setting (cast iron is best). Add the cumin seeds and cook for a minute or so until they start to turn brown. Stir in the fennel seeds and onion and continue cooking for about 4-6 minutes. Be sure to stir frequently!

Stir in potato and distribute evenly across the bottom of the pan. Cover the pan and cook for about 10 minutes until the potatoes begin to soften. It’s okay if they’re a bit browned in spots. Stir in the sea salt and bell pepper. Cover the pot again and cook until peppers are cooked through (about 5-7 minutes). Ideally, the peppers should be lightly charred on the bottom, but not burned. You can peek occasionally to make sure.

Stir in the peanuts and lime juice and cook, uncovered, for another couple of minutes. Remove the pan from the burner, and ladle the contents onto several plates. That’s all there is to it! You can garnish with hot sauce, cilantro, extra lime juice, or whatever your heart desires. Also, this mixture can be served over basmati rice or corn tortillas if you want to get really fancy. But it’s perfect all on its own!

Serves 3-4 guests. Leftovers keep well in the refrigerator for 2-3 days and taste great reheated. We guarantee that you’ll love this inexpensive but exotic and delicious meal.

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Red Beans and Cauliflower “Rice”– Vegan, Gluten-Free, and So Easy to Make!

Sometimes, you want to whip up a delicious, filling vegan meal without a lot of fuss and expense. Maybe you have less than an hour to prepare a dish that your whole family — or table of friends — will love. Never fear! This stellar red bean-based dish utilizes cauliflower “rice.” In other words, the finely shredded cauliflower looks like rice, and its texture is quite similar. You and your guests will be amazed! The whole process is much easier than you might think. Here’s how:

INGREDIENTS

2 tablespoons olive oil
1/3 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green, red, or yellow bell pepper
1 large head cauliflower, chopped
3 15-ounce cans of red beans, drained and rinsed
2 teaspoons ground cumin
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon chili powder
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
Optional garnishes: chopped cilantro, avocado, sliced jalapenos, chopped arugula, chopped tomatoes, salsa, diced scallions, etc.

INSTRUCTIONS

Heat the olive oil in a large frying pan and add chopped onions. Fry onions on medium heat for about five minutes until they become translucent. Add chopped pepper and celery and continue frying for 5-10 minutes until vegetables are cooked through. The aroma will be heavenly! Meanwhile, place cauliflower chunks in food processor and grind them until they attain a granulated, slightly powdery consistency. You won’t believe they aren’t actually rice! Add the cauliflower “rice” to vegetables, along with the red beans and spices. Fry for another 10-15 minutes, stirring frequently. You can adjust the seasoning level according to your individual tastes. We like ours spicy, but you may feel differently. Experiment and enjoy!

This delightful dish pairs well with gluten-free corn tortillas and an almost endless variety of toppings. We garnished ours with sliced avocados, chopped cilantro, and thin slices of jalapenos and were delighted with the results. Other topping choices include chopped tomato, scallions, salsa (homemade is best) and chopped arugula. Use your imagination! You can also enjoy this dish with gluten-free, vegan beer or wine (check www.barnivore.com to see if your beverage is vegan).

Your simple, but scrumptious meal will serve 4-6 hungry people. You can store it in your refrigerator, reheat the leftovers, and enjoy them for a couple of days. They will taste just as delicious as before! The dish is amazingly filling and satisfying, and your guests will be delighted by its robust flavor. You’ll want to make it again and again! Be sure to save room for dessert.

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Vegan and Gluten-Free Pumpkin Black Bean Chipotle Enchiladas

It’s fall, which means pumpkin EVERYTHING is upon us. Pumpkin lattes, pumpkin pies and pumpkin bread will be filling bellies everywhere. We love all things pumpkin, but wanted to bring you a bit of a twist: a savory pumpkin dish.

We love pumpkin enchiladas because they are very filling, and so warming on cool autumn days. The spice of the chilies imparts a delicious contrast to the rich pumpkin. The black beans pack a mean protein punch, making this a perfect, well-rounded meal.

Vegan and Gluten-Free Pumpkin Black Bean Chipotle Enchiladas

Enchilada Filling:

1 can of organic pumpkin, we like Farmer’s Market Organic Canned Pumpkin, with BPA-free lining.
1 yellow onion, chopped
1 can organic black beans, drained and rinsed
2 tsp cumin
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp chili powder
2 tbsp sunflower oil

1 package of corn or preferred gluten-free tortillas

Enchilada Sauce:

2 cans fire-roasted tomatoes
3 chipotles from can, plus 1 teaspoon of the adobo sauce from the chipotle chili can
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp chili powder
4 cloves of garlic
Sea salt and pepper to taste

Preheat ove to 350 degrees.

For the enchilada filling: Saute onions over medium heat in 2 tablespoons of sunflower oil until transluscent, approximately 3 minutes. Add another tablespoon of sunflower oil, then add the the rest of the enchilada filling ingredients, stirring frequently until warmed through.

For the enchilada sauce: Pour all of the ingredients into a food processor, and process until smooth and thoroughly blended.

Pour a little of the enchilada sauce into a 9×13 baking dish, so that a thin layer covers the entire dish.

Roll 1/4 cup of the filling into a tortilla and place each one into the baking dish. Pour the rest of the enchilada sauce over the enchiladas. Bake for 25-30 minutes, until heated through and bubbly.

Posted in Recipes | Tagged , , , , , , , , , , , | Leave a comment