Delicata Squash and Black Bean Tacos

These tacos are so delicious I nearly forgot to snap a photo for this post because I was too focused on eating them. Rarely do I have vegetarian tacos, but seeing how my New Years resolution was to do more meatless meals, I decided to try something different with one of my favorite winter vegetables, delicata squash. I roasted the squash and paired it with black beans, pickled shallots, cilantro, lettuce, pomegranate seeds and sour cream with spices. The recipe can be made vegan simply by removing the sour cream.  So delicious and quick to make!

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Ingredients

(enough for 1 really hungry person, or 2 moderately hungry people)

-1 delicata squash

-1 small head of lettuce, chopped

-cilantro, chopped

-pomegranate seeds

-1 shallot, sliced

-1 can black beans, drained and rinsed

-organic corn tortillas

-sour cream

-cumin

-chili powder

-garlic powder

-chipotle seasoning

-1/4 apple cider vinegar

-1 tbs sugar

-extra virgin olive oil

-salt

-pepper

 

Instructions

  1. Heat oven to 425 degrees F.  Peel squash and cut it into 1/4 inch rounds.  Remove seeds, cut rounds into halves and place in a bowl.  Drizzle with olive oil and sprinkle with chili powder, salt, and pepper.  Place on a lined baking sheet and roast for 20-25 minutes.
  2. In a small bowl, combine shallots with vinegar, sugar, and salt for a quick pickling.  Stir every few minutes while the squash cooks.  In a separate small bowl, combine sour cream with chipotle seasoning.
  3. Heat drained black beans in a small saucepan over medium heat.  Add cumin, garlic powder, salt, and pepper. Stir every few minutes until hot.
  4. Heat tortillas on the stovetop by placing them directly on each open burner and toasting over medium heat.  Flip as each side starts to brown.
  5. When squash is done, put tacos together by filling them with sour cream, squash, drained shallots, beans, lettuce, cilantro, and pomegranate seeds.

 

Let me know what you think!

 

Forbidden Rice Veggie Bowl

Looking for an easy vegetarian recipe or an alternative to boring ole’ white or brown rice?  I’ve recently discovered Forbidden Rice, an exotic and somewhat pretentious name for black rice, and I highly recommend trying it.  I first had it at a Los Angeles restaurant called Flower Child.  It was so good that when I got home I immediately tried to recreate the recipe. There are a few reasons why I’m loving this rice.  Not only does it come out with a risotto-like texture, but the grains contain an extraordinary amount of anthocyanin, the powerful antioxidant responsible for giving certain foods like blueberries or eggplants their beautiful purple color (source: Modern Farmer).

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When recreating the recipe from Flower Child, I had to do a bit of guess work.  I ended up just using whatever veggies I had leftover in the fridge, but the ones used at the restaurant were broccoli, carrot, snap peas, japonica, onion, and bok choy.  I’ve never heard of or seen japonica in a store or at a farmers market, so I left that one out. Here is how I prepared this delicious meal using what I already had on hand:

Ingredients

-1 cup Forbidden Rice, soaked or rinsed thouroughly and drained
-2 cups water
-1/2 chicken bouillion cube
-1 head of broccoli, chopped
-1 zucchini, chopped inot 1/4 inch rounds
-1 carrot, julienned
-1 onion, small diced
-5 cloves of garlic, small diced
-dried chili flakes
-sesame oil
-salt, pepper
-1 tablespoon ghee or butter

 

Instructions

1- Add rinsed rice to a small pot with 2 cups water, the boullion cube and ghee (optional). *Note- I barely salt the water since the boullion contains salt.  Cook over high heat on the stove until boiling, then cover and reduce heat to low for about 20 mintues or until cooked through.  Remove from heat and leave lid on.

2- While the rice cooks, heat a medium-sized pan over medium high heat.  Add sesame to the pan.  Add the carrots and broccoli first.  Season lightly with salt and pepper and cook for about five minutes or until slightly soft.  Next, add the zucchini, onion, and garlic.  Lightly season again with salt and pepper and add the chili flakes. Add more sesame oil if necessary.  Cook about 5-6 minutes, or until everything is softened.  Turn heat to low.

3- Add the cooked rice to the pan of vegetables and toss to thoroughly combine everything.  Serve and enjoy this healthy meal!

 

Spicy Crunchy Roasted Chickpeas

Crunchy, salty, and packed with protein, chickpeas are the perfect snack. Just one cup of chickpeas has 39 grams of protein! I can eat a whole batch of spicy chickpeas in one sitting, so the recipe below is two servings worth. This recipe is SO simple! All you have to do is season the chickpeas with spices and olive oil, toss them, and roast them!

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Ingredients

-2 (15 oz) cans chickpeas (garbanzo beans), thoroughly rinse and drain

-2 tablespoons EVOO

-1 teaspoon cumin

-1 teaspoon chili powder

-1/2 teaspoon cayenne pepper

-1/2 teaspoon sea salt

Instructions

1. Heat oven to 400 degrees F.  Place rack in the middle of the oven.

2. Put chickpeas in a bowl with all spices and olive oil.  Evenly coat the chickpeas, then place on a lined cookie sheet.  Roast in the oven for 40 minutes or longer depending on how crispy you prefer you want them.

Homemade Pad Thai

Pad thai

Here are the makings of a homemade pad thai with my very own twist.  I like to load up on delicious green vegetables, so here I went heavy on the broccoli, bok choy, and green onions and added shrimp for protein.  What I especially love about pad thai are the peanuts. I normally order a side of peanut sauce for my pad thai, but for this recipe I actually added peanut butter.  I happened to have a fancy vanilla bourbon peanut butter, but I’m sure any smooth peanut butter will do the trick.

Ingredients:

-shrimp

-bok choy

-broccoli

-3 cloves garlic

-green onions

-chilis

-2 eggs, lightly scrambled

-fish or oyster sauce

-smooth peanut butter

-lemon or lime

-sesame oil or coconut oil

-pad thai noodles or preferred rice noodlesANE-52793-4

Steps:

1. Heat a pot full of water for noodles. Cook noodles.  When done drain, but set aside some water. Run cold water over the noodles.

2. Meanwhile, heat sesame oil and a little coconut oil in wok or large pan over medium high heat.  Sautee garlic, bok choy, broccoli, and shrimp.  Add salt and pepper.  Flip shrimp after about 3 minutes and cook until opaque. Bok choy should be wilted and broccoli cooked.  Transfer vegetables and shrimp to dish.

3. Add about a teaspoon more oil to the pan and add eggs.  Scramble eggs and add noodles to the pan.  Add fish sauce and peanut butter.  Add shrimp, vegetables, and chilis and turn off stove.  Mix everything, squeeze some fresh lemon or lime, and add more sauce and peanut butter to taste.

What to do with Beans (plus recipe!)

Beans are a fantastic, nutrient-dense, protein-packed plant food that offer tons of fiber, B vitamins,iron, antioxidants, and phytonutrients. They are low in calories and have been found to lower the risk of cancer, cardiovascular disease, and diabetes.

I think a lot of people are intimidated by cooking beans, possibly because they don’t know how.  Up until recently, actually, I had been using canned beans.  It wasn’t until I started soaking (non-canned) beans properly, which was quite simple to do, that I noticed my body could easily digest beans, where as normally I feel like crap after eating beans.

Cooking Beans

-Be sure to wash and clean the beans first.

-Soak dried beans for 8-12 hours before cooking (hint: cut a bean in half; if the center is still opaque, keep soaking).

-After soaking, rinse, fill pot with fresh water (about 4-6 cups), bring to a boil, then skim off the foam.  To aid digestion, add kombu, bay leaf, cumin, anise, or fennel to the water.

-Cover and simmer for the suggested time.

-Remember: Only add salt at the end of cooking (about 10 minutes before the beans are done) or it will interfere with the cooking process.

Quick tips: For speedier prep, boil dried beans for 5 minutes, then soak for 2-4 hours. Or use canned beans instead (some people find them even easier to digest!).  Be sure to avoid canned beans with added salt or preservatives and rinse thoroughly once removed from the can.

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Kombu is a type of dried seaweed. Add a small piece while cooking your beans to improve digestibility.

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Cooking with Beans

Need ideas of how to use beans?  Try any of the following:

-Toss beans and diced veggies (such as celery, shallots, red peppers) with vinaigrette for a quick bean salad.

-Blend cooked beans with tomatoes, onions, and your favorite seasonings to create a yummy bean soup.

-Top a green salad with 1/3 cup of your favorite bean.

-Puree beans with a bit of olive oil, a garlic clove, salt, and your favorite seasonings. Voila! A fast dip or sandwich spread.

-Include 1/3 cup of beans with your other favorite toppings next time you make stuffed baked potatoes or sweet potatoes.

-Add 1/4 cup pureed beans to your favorite pancake, waffle, muffin, or cake recipe. You’ll be surprised at how moist and springy baked goods are when baked with beans.

Here’s what I made…

After soaking black beans overnight, I decided to use the beans for a Mexican shrimp bowl.  At least that’s what I’m calling it.  Feel free to pick and choose your favorite ingredients, but here’s what I used to cook for two people:

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-avocado (1/2)

-shrimp (about 12)

-4 garlic gloves, minced

-1/2 onion, diced

-fresh, dried chilies, minced (if you like your food spicy)

-salt, pepper

-2 tbsp olive oil, plus more if needed

-optional: rice or polenta cubes, red cabbage

unnamed-3To prepare this dish I soaked the black beans over night and then cooked them in 6 cups water with a strip of kombu for an hour.

-Heat large pan with olive oil.  When hot, add onions and garlic and cook for two minutes.  Lightly salt.

-Add shrimp, chilis, salt, and pepper.   If cooking pre-made polenta, toss in polenta cubes.  Cook for about five minutes or until shrimp are cooked.

-Layer red cabbage and beans on the bottom of a bowl.  Add the shrimp, onions, and polenta on top.  Slice up some avocado and serve!