Tag

mexican

Baja Bowl

I just got these new coconut bowls and was inspired to fill them with something colourful! This bowl is bursting with Mexican flavours. Black forbidden rice provides a platform for tamari roasted yams, chickpeas, avocado, cherry tomatoes, and quick pickled onions, topped with cilantro chili lime vinaigrette and chipotle lime cashew aioli! Start the quick pickled onions the day before or at least 2 hours prior to assembling these bowls. If you are interested, these eco friendly bowls are from coconutbowls.com and are made from reclaimed shells that are tossed into landfill.

 

 

 

Makes 4 bowls

Ingredients:

  • 1 can of organic chickpeas, rinsed and drained
  • 2 ripe but firm avocados, peeled and sliced or cubed
  • romaine lettuce, washed and torn
  • 20 cherry tomatoes (either halved and raw or roasted for the last 10 min. with the yams)
  • 1 1/2 cup of uncooked forbidden black rice
  • 2 medium sized yams, peeled and sliced diagonally into 1/4 in. slices
  • 3 tbsp. of olive oil
  • 2 tbsp. of tamari
  • 1 recipe of quick pickled onions (recipe follows)
  • one recipe of cilantro chili lime vinaigrette (recipe follows)
  • one recipe of chipotle lime cashew aioli (recipe follows)

Quick Pickled onions:

  • 11/2 cups of apple cider vinegar
  • 1 tsp. of pink himalayan salt
  • 1 medium sized red onion, peeled and thinly sliced

Combine all ingredients in a 2 cup mason jar. Press the onions down to submerge them into the pickling liquid. Allow them to marinate for at least 2 hours.

 

 

 

Roasted Yams:

Preheat the oven to 350 F.

Either slice the yams into thin ovals or french fry like strips. Toss the yams with 3 tbsp. of olive oil and 2 tbsp. of tamari. Spread onto a cookie sheet and bake for 30-40 min., turning a few times as they bake to ensure that they are evenly browned and tender when pierced with a fork.  If you want to roast the tomatoes, toss them in a little oil and throw them in with the yams for the last 10 min. or so.

 

 

 

The Rice:

Combine 11/2 cups of black forbidden rice with 3 cups of water in a medium sized saucepan. Bring to a boil and then simmer for about 40 min. or until all of the water is absorbed and the rice is tender. This rice tends to be a little chewier than regular rice when cooked. Turn off the heat and allow to sit for 15 min. covered.

Cilantro chili lime dressing:

  • 1 clove of garlic, minced
  • 1/2 tsp. of yellow mustard
  • 1 tbsp. of maple syrup
  • 1/4 cup of freshly squeezed lime juice
  • 1/4 of a chopped and seeded jalapeno pepper (less if don’t like spice)
  • 1 cup of gently packed, washed, fresh cilantro
  • 1/2 tsp. of pink himalayan salt
  • 1/2 cup of avocado oil or any other light tasting oil

In your blender combine the garlic, mustard, maple syrup, lime juice, cilantro and salt. With the motor running, add the oil in a steady stream until well combined. Set aside.

 

 

 

Chipotle lime aioli:

  • 3/4 cup of raw cashews soaked in water for at least 2 hours
  • 1/4 cup of avocado oil or another light tasting oil
  • 1/4 cup of water
  • 1 tbsp. of fresh lime juice
  • 1 tsp. of pink himalayan salt
  • 1 canned chipotle pepper packed in adobo sauce (more to taste if desired)

Combine all of the ingredients in a high speed blender. Blend until silky smooth. Adjust the seasonings if desired.

 

 

 

 

 

The final assembly!!!

Distribute the rice into four bowls. Artfully arrange the romaine leaves, roasted yams, tomatoes, sliced avocado, chickpeas, and pickled onions on top of the forbidden rice. Drizzle generous amounts of the cilantro chili lime vinaigrette and the chipotle lime cashew aioli on top. Top with fresh cilantro!

 

 

Tempeh Tacos with Pineapple Kim Chi and Cilantro Lime Cashew Cream

On a recent trip to Maui I had the pleasure of attending a kim chi making class with New York chef Deuki Hong. The pineapple kim chi in this recipe is a vegan variation of a quick kim chi that is not a true ferment as it only sits for a few hours in the chili paste but I guarantee, it will find its way onto just about everything that you eat! It perks up a plate of nachos or a stir fry and lasts up to a week sealed in the fridge. You can find the korean chili flakes (gochugaru) in most Asian grocery stores or on the internet.

 

Ingredients:

makes about 8 tacos

  • 1 pkg. of organic non-GMO corn tortillas
  • 1 pkg. of tempeh, thawed
  • 3 tbsp. wheat free tamari
  • 2 cups very thinly sliced red cabbage tossed with 3/4 cup of chopped cilantro
  • 1 large head of butter lettuce (leaves removed)
  • 2 ripe but firm avocados (chopped into bite sized pieces)
  • 1 recipe of pineapple kim chi (recipe follows)
  • 1 recipe of cilantro lime cashew cream (recipe follows)

Pineapple Kim Chi

Prepare the kim chi first. While it marinates you can prepare the cilantro cream and the rest of the ingredients.

  • 1/2 an asian pear, seeded and chopped
  • 1/2 cup of gochugaru (korean chili flakes)
  • 1/4 cup tamari
  • 2 cloves garlic
  • 2 Tbsp. coconut sugar
  • 1 Tbsp. fresh grated ginger
  • 1 large pineapple, peeled, cored and chopped into bite sized pieces

Combine everything but the pineapple in a high speed blender until smooth.

 

 

 

 

 

Combine the paste with the chopped pineapple in a large bowl. Toss well to coat.

 

 

Spoon into a mason jar and refrigerate for at least 2 hours before serving.

Cilantro Lime Cashew Cream

  • 1/2 cup of raw cashews soaked in water at room temperature for a few hours
  • 1/3 cup water
  • 1/3 cup of fresh cilantro
  • 1 Tbsp. of fresh lime juice
  • 1 tsp. himalayan pink salt

Drain the cashews and rinse with fresh water. Combine cashews, water, cilantro, lime and salt in a blender until silky smooth. Store in the refrigerator until ready to serve. Once refrigerated the cream will set up a little so feel free to add a little bit of water to make it more of a pourable consistency if necessary.

 

 

The Tempeh:

Cut tempeh into small bite sized rectangles, about 2 cm x 1 cm. Heat 3 Tbsp. of oil in a medium sized fry pan. Add the tempeh. Stir to coat with the oil and then drizzle the 3 Tbsp. of tamari over top. Continue to saute until the tempeh is browned on both sides. Turn off the burner and allowing the tempeh to stay warm for the final assembly.

 

 

 

 

Final Assemby:

Heat a little oil in a large fry pan. Lightly saute the corn tortillas on both sides to soften.  Lay the tortillas out on your work surface. Lay a large butter lettuce leaf out on each tortilla. Top with tempeh, chopped avocados, pineapple kim chi, shredded red cabbage and cilantro, and a drizzle of cilantro lime cashew cream!

 

Yam Enchiladas with Tomatillo Salsa and Cilantro lime Cashew Cream

Not to be confused with ham enchiladas! This is probably my most requested recipe.             My family even requested this for Thanksgiving dinner this year!  I first made this years ago for a bunch of friends at a yoga retreat in Mexico. Wandering through Mexican grocery stores with all of the interesting dried chilis and salsas was my inspiration for this dish.  You can readily find tomatillo or Salsa Verde in your local grocery store. I usually make this dish gluten free by using sprouted organic corn tortillas however; you can use flour tortillas as an alternative. I have used rice wraps as well but they tend to crack when rolled.  Traditionally cheese is a big part of most enchilada recipes. I have included organic cheese in this recipe however they are equally delicious without as they are smothered with a creamy cashew sauce, or you can use your favourite commercial non-dairy cheese. Serve with a simple green salad.

 

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Ingredients:

makes 12 corn tortilla enchiladas (they are great left over!)

  • 5  yams, each about the size of two small fists
  • 20 pickled jalapeno peppers
  • 1 large yellow onion, peeled and chopped
  •  1 tsp. pink himalayan salt , plus more to taste
  • 1 pkg. of sprouted corn tortillas, thawed
  • olive oil to saute tortillas
  • 1 jar of Tomatillo Salsa (Salsa Verde)
  • black sesame seeds or pumpkin seeds to garnish
  • 2 cups of shredded organic cheddar, asiago, or non-dairy cheese (optional)
  • 1 recipe of cashew lime cilantro cream (follows)

 

Peel and chop the yams into 2 inch chunks. Boil in plenty of water for about 15 min. or until tender.

 

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While the yams are boiling, in a large fry pan, heat 1 tbsp. of olive oil. Add the chopped onion and 1 tsp. of salt.  Saute for 6-8 min. or until the onion is translucent. Add 8-10 chopped pickled jalapeno peppers and saute 2 min. more.

 

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Add the cooked yams to the fried onions and mash everything together coarsely with a potato masher or a large fork.  Stir well to combine. Add additional salt to taste, 1 tsp. or so, and more chopped pickled jalapeno peppers if desired.

 

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Assembly:

Pour 1/2 cup of the Salsa verde into a 9×11 in. baking dish.

 

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Place a medium sized fry pan over medium heat with a few drops of oil. Saute the corn tortillas one at a time on both sides  briefly until they begin to soften slightly. (about 15 seconds per side) This step is important otherwise they will crack when rolled.

Working with your tortilla in the pan, sprinkle a little grated cheese if using through the centre and then top with a good dollop of yam mixture, about 1/4 cup.

 

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With the help of a spatula (it will be hot) roll the tortilla around the yam mixture and then transfer carefully ,taking care not to lose the filling, into the salsa lined baking dish. Repeat until you have used up all of the yam mixture and the pan is full. You can squeeze them together gently so that they rest snugly in the baking dish. Top with the remaining Salsa verde making sure that all of the enchiladas are well coated.  Sprinkle with additional cheese if using, and a hand full of black sesame or pumpkin seeds. Garnish with additional whole pickled jalapeno peppers if desired.

without cheese:

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with cheese:

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Bake at 350 degrees F. for 40 minutes. Prepare the cashew lime cilantro cream while they bake.

Cashew Lime Cilantro Cream:

Ingredients:

  • 3/4 cup of raw cashews
  • 1 cup water
  • 2 Tbsp. fresh lime juice
  • 1 tsp. pink himalayan salt
  • 1/4 cup of chopped cilantro

In a high speed blender, blend cashews, water, lime juice and salt until silky smooth. With a spatula, transfer the cream into a serving bowl and stir in the chopped cilantro. Serve the enchiladas topped with a generous spoon full of cashew cream!

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