Friday, September 23, 2011

Cilantro Jalapeno Pesto

Do you want a yummy, spicy pesto that is ready in less than 5 minutes? Well, wait no longer- that recipe has arrived!

Cilantro Jalapeno Pesto

2 large bunches Cilantro (cut off the ends)
2 cups pistachios (or your favorite nut)
2 large jalapenos roughly chopped
1 tbs cumin
½-1 cup of oil (based on your taste)
Salt and pepper to taste

Place all of the ingredients into a food processor except oil. Blend for 20 seconds and slowly add oil. You will need to stop and scrape the side down. Repeat until you get a texture you like!

This dish is best enjoyed with bread, pasta and of course- a Modelo especial.

Friday, September 9, 2011

Vegan "Rice-a-Roni"

Last night was a “fat” night. I was tired, hungry, lazy and wanted to be a fatty. I made my version of “Rice-a-Roni” that was much healthier than a box….Here is my creation

3 cups white rice
1 cup vermicelli or fido pasta (you can buy it in broken bits in the Mexican food aisle)
½ large onion- chopped
1 large jalapeno finely chopped
2 tbs granulated garlic
1 tbs cumin
3 tbs chili powder
1tsp red pepper
1 oz can “jalapeno tomato sauce” (available in the Mexican section)
1 can diced tomatoes
3 cups vegetable broth
3 cups water
¼ cup olive oil

Start by heating the oil in a large skillet. When hot add the rice and pasta. Cook until pasta browns. Add the onions, jalapenos and all the spices. Cook for 2-3 more minutes, stirring. Next, add the remaining ingredients. Cook on high until it begins to boil. Reduce heat, cover and simmer on very low for 20 minutes.

Easy, easy, easy! Wash this down with an ice cold modelo and have party! FYI- this is a MASSIVE portion. Make sure you are ready to eat it for a few days. 

Walnut Oat Scones

I am SOO excited for fall. Why am I so excited? BAKING!!! I love scones, cakes, cookies- well, everything. I will begin posting all of my baking recipes. Here is a classic from last winter. I encourage you to make this---AND--- invite me over for scones and coffee.

Walnut Oat Scones

    2 tbs vegan  margarine
    1 3/4 cup rolled oats
    3/4 all-purpose white flour
    3/4 cup whole-wheat pastry flour
    3/4 cup sugar
    1 tbs baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup chopped walnuts
     1/2 cup sour soy milk (add 1 teaspoon vinegar)
    2 tbs canola oil


Preheat oven to 425F; spray cookie sheet with nonstick cooking spray, or parchment paper or my new favorite: silpat pad!!

Combine dry ingredients and walnuts in a large bowl. Melt margarine and combine in a small bowl with soymilk, and oil; add to dry ingredients and stir until just mixed.

Turn dough onto lightly floured surface and knead a few times to form into a ball; flatten dough into an 8-in.-diameter circle and cut into eight wedges.

Put wedges on cookie sheet and bake 12 to 15 minutes, until lightly browned. Cool slightly on rack.

These are best eaten right away!