Dishes
Chilaquiles with Ancho Roasted Sweet Potatoes
September 20, 2011 | 
Author Whenever I try new recipes, I usually get my insipration from blogs that I read. I currently subscribe to approximately 15 food blogs that cover a range of subjects, from wine to rustic, and some of them are just people that I know and want to support.
A local Memphis photographer and vegetarian, Justin Burks (whose olive oil shortbread is covered here) posted a recipe on his blog, The Chubby Vegetarian, that intrigued me. From the moment I read the ingredient list, I wanted to make these chilaquiles with ancho roasted sweet potatoes.
This recipe is full of all kinds of delicious veggies. And, in my version, I lighten it up a little bit (Although, it is already quite healthy.)
Chilaquiles with Ancho Roasted Sweet Potatoes
Adapted from The Chubby Vegetarian’s Chilaquiles + Ancho Roasted Sweet Potatoes
Ancho Roasted Sweet Potatoes
1 1/2 large sweet potatoes, peeled and diced
1/2 tablespoon of ancho chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon brown sugar
salt and pepper to taste
2 tablespoons olive oil
Preheat oven to 400 degrees. Toss potatoes in olive oil until coated. Combine remaining ingredients, sprinkle over potatoes and mix until evenly coated. Spread in a single layer on a foil-lined baking sheet and roast for 20 minutes, or until potatoes are tender and edges start to darken.
Chilaquiles
1/4 cup onion (diced)
1/4 cup green bell pepper (diced)
1 tomato (peeled, diced)
2 eggs and 1/2 cup egg substitute (thoroughly mixed)
1 1/2 cups baked tortilla chips
2 ounces goat cheese
2 tablespoons olive oil
salt & pepper
Mexican hot sauce (I use Valentina)
sour cream
In a pan over medium-high heat, sauté onions and peppers in olive oil until the onion is translucent. Add the tomatoes and cook until most of the liquid has evaporated. Season egg mixture with salt and pepper. In a shallow baking dish, place one handful of tortilla chips so that they cover the bottom of the dish, pour in half of the eggs, and add half of the vegetable mixture. Repeat. Top with goat cheese, and place into a 400-degree oven for 20 minutes or until the eggs are set. Serve chilaquiles over the sweet potatoes. Garnish with hot sauce and sour cream.
Here’s my ten cents, my two cents is free. For more recipes, product reviews and restaurant tips (especially in and around Memphis, TN) Please visit my food blog, Tiffany Tastes.
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I made my own vegan cheese!
I took an Advanced Raw Class with Russell James last month at Organic Avenue and I was obsessed with trying to make the two cheese recipes that we tasted.
(Russell James’ Caraway, Fennel & Olive Cheese & his Cashew Cheese at Organic Avenue)
The recipes were included as part of the class and they are not for me to share. You can find the Caraway, Fennel & Olive Cheese recipe in Russell’s Raw Cheese e-book (and I suspect the “Basic Raw Cheese” recipe in the book is the Cashew Cheese recipe).
I started with the Cashew Cheese because I had all of the ingredients and a nut milk bag (during the class he indicated that he now prefers to use nut milk bags for cheese rather than cheesecloth).
I whipped up the ingredients (which included a probiotic for culturing) in Viv (my Vita-Mix) and poured it into the nut milk bag (error number one?).
I pressed it by setting a Turkish coffee pot on top.
The trick here is to have enough weight to press out the liquid but not too much that the cheese comes oozing out. I’ll confess I was obsessed with this. I tried a few mason jars with beans and saw cheese coming through. With the coffee pot, really no liquid came out (error number two?).
The cheese was to remain on the counter for 24 – 48 hours to culture. At 24 hours I processed in the additional ingredients and transferred the cheese to a ring mould where it would sit for another 24 hours, this time in the refrigerator. After 24 hours, it seemed fairly moist (again, pretty certain more liquid should have come out during the 24-hour culturing/pressing process) but I removed the ring mould and wrapped it up as instructed. I placed it in the back of the refrigerator (it’s supposed to be ready in one week, or up to 6 weeks) and headed to Arizona where I completely forgot about it.
I returned to New York, anxiously unwrapped the cheese and, well, it didn’t look like Russell’s. And it didn’t taste like Russell’s.
I wrapped it back up and waited another week.
That extra week helped! It still doesn’t look quite like Russell’s but it is tasty. It’s now two weeks old and keeps getting better! So maybe there were no errors, but…
…I bought a cheesecloth.
Last weekend I tried my hand at making the Caraway, Fennel & Olive Cheese. The base is macadamia nuts. I blended the nuts and probiotics and wrapped up the cheese in my new cheesecloth.
See! Liquid came out! I was feeling very positive about this experience! This cheese cultures on the counter for 48 hours. I had to rinse the bowl because the liquid got stinky (but not the cheese!) but mostly kept my hands off of it.
After 48 hours I stirred in the remaining ingredients and transferred it to a ring mould–the consistency was perfect, no excess liquid!
I placed the cheese in the dehydrator to form a “rind”.
The next morning…
…I nibbled. WOW! It was delicious! But, I held back and wrapped the cheese up and placed it in the refrigerator — this cheese will last awhile, too — and tried it 12 hours later.
A huge success!
Long-time readers know I’m a rather short and sweet kind of cook. I like yummy food but I’d like it to be pretty simple. Don’t let the length of this process scare you away. Making cheese is very simple. There are just a few steps along the way and patience is required.
I’m going to be making a lot of cheese in the future. And I’ll be using my nut milk bag for milk and use my cheesecloth for cheese!
Originally posted on JL goes Vegan: Food & Fitness with a Side of Kale.
Cozy Quinoa Casserole … Regular and Vegetarian
Turkey Quinoa and Squash Casserole
1 large onion, peeled and diced
1 Tbsp olive oil
6 sliced cremini (or white) mushrooms
1/2 sliced acorn squash
2 cloves minced garlic
1 lb ground turkey or chicken
1 tsp salt (if I am using commercial chicken stock I skip this as it is salty enough)
1/4 tsp black pepper
2 c chicken stock
1 c rinsed quinoa
1/4 c minced parsley
6 oz rediced fat shredded Monterey Jack Cheese
Preheat oven to 350 degrees. In a skillet, saute the onions for 2-3 minutes until clear. Add in squash, mushrooms and garlic and cook another 3 minutes. Add turkey, breaking it into small buts as you stir: brown for about 4 minutes. Add seasoning,s stock, quinoa and bring to a boil – cover and simmer 12 minutes.
Transfer ingredients into a 9×13″ baking pan. Sprinkle with parsley and half of the cheese. Bake for 30-35 minutes: when you remove from oven top with the reamining 3 ounces of cheese.
Vegetarian Version: (if you omit the cheese, it can be vegan!)
1 large onion, peeled and diced
1 Tbsp olive oil
18 sliced cremini (or white) mushrooms
1 whole sliced acorn squash
2 cloves minced garlic
1 tsp salt
1/4 tsp black pepper
2 c vegetable stock or water
1 c rinsed quinoa
1/4 c minced parsley
6 oz rediced fat shredded Monterey Jack Cheese (or vegan soy cheese)
Preheat oven to 350 degrees. In a skillet, saute the onions for 2-3 minutes until clear.
Add in squash, mushrooms and garlic and cook another 7 minutes. . Add seasoning,s stock, quinoa and bring to a boil – cover and simmer 12 minutes.
Transfer ingredients into a 9×13″ baking pan. Sprinkle with parsley and half of the cheese.
Bake for 30-35 minutes: when you remove from oven top with the reamining 3 ounces of cheese.
World’s Tastiest (and Easiest) Stir Fry!
My husband and I love Chinese food. In our small mountain town we have yet to find a decent Chinese take out place. I turned to my trusty wok, one of the best wedding presents we received, to create our own at home Chinese food. The result is a healthier version of one of our favorite dishes and it is the simplest dinner to prepare! We both work and I can whip this up in a pinch after a long day at the office!
Sesame Beef
(Adapted from Martha Stewart’s Everyday Food)
Ingredients
- 6 tablespoons soy sauce
- 6 tablespoons white wine- I use whatever is open/leftover from the night before!
- 3 tablespoon sugar
- 6 teaspoons rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon grated or dried ginger
- 1/2 teaspoon red-pepper flakes
- 1 teaspoon cornstarch
- 1 tablespoon plus 1 teaspoon vegetable oil
- 3/4 pound boneless New York strip steak, thinly sliced
- 2 red bell peppers, thinly sliced
- 1 bunch of scallions, chopped
- 1 tablespoon sesame seeds, toasted
- Cooked rice, for serving (optional)
1. In a bowl, combine soy sauce, wine, sugar, vinegar, red-pepper flakes, ginger, garlic and cornstarch. Set aside.
2. In a large skillet, heat oil over medium-high. Cook meat until just browned on each side. Transfer to a plate
3. Add bell peppers and scallions to skillet and cook, stirring, until veggies are softened.
4. Whisk sauce mixture and add to skillet with the steak. Cook, until sauce thickens. Stir in sesame seeds.
5. To serve, spoon beef mixture over rice. I usually make jasmine rice but white, brown, or any other grain would work perfectly.
The sauce is very flexible. In a pinch I have used a few dashes of Sriracha or cayenne pepper in place of the red pepper flakes. Same with the ginger- I always have dried ginger in my spice rack so if I don’t have fresh ginger on hand I just use the dried spice!
Also, I always have onions in my pantry so if I can’t make it to the store to get scallions I will use a regular sweet onion (just takes a little longer to cook.)
Cucumber & Beet Noodle Salad with Avo-Hemp Dressing
With just one cucumber
and one beet
and an avocado, you can make this!
JL’s Cucumber & Beet Noodle Salad with Avo-Hemp Dressing (Raw)
Serves 1, generously
INGREDIENTS
*Half a large cucumber
*1 small beet
*1 avocado
*1/4 cup hemp seeds
*Juice of 1 medium lemon
*2 T coconut aminos
*1 small clove of garlic
*2 pinches of cayenne pepper
*1/4 cup filtered water (add more, if necessary, for desired consistency)
METHOD
Run the cucumber and beet through a spiralizer (I use a Spirooli Spiral 3-in-1 Slicer)
For the dressing: Add all remaining ingredients to a blender and pulse to desired consistency. Makes just over 1 cup.
Serve about 3 Tablespoons of the dressing over the cucumber and beet noodles.
Enjoy!
Original post on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.