Chipotle BBQ Tofu and Quick Tacos

I'm doing this in 2 blog posts today, so stay with me.

The other day I made a great recipe from the FatFreeVeganKitchen: Chipotle Barbecued Tofu.  I don't make tofu very often, but this recipe looked delicious and it sure was!  I threw some vegetables in the pan to bake with the tofu and served it with brown rice (which I sprinkled lemon pepper on).  I used only 1 package of tofu for the recipe, but still made the whole amount of sauce....mmmmmm.....and I didn't have actual chipotle chilies, so I used my chipotle powder.  This was really a great sauce for the tofu....I'll make it again for sure :)

Today I worked until 12:30 or so, and didn't have much time to make a lunch when we got home, but I was starving.  I defrosted a couple of corn tortillas and created some tacos. Take a look:

Tanya's Quick Tacos:

2 corn tortillas, warmed
1/4 cup cooked red beans (kidney)
1/2 cup cooked brown rice
1/2 tomato, chopped
~2 tb chopped fresh cilantro
1/2 tsp chipotle powder (or chili powder, if you don't have the chipotle)
1 tsp garlic powder (1/2 tsp for tomato mixture, 1/2 tsp for bean/rice mixture)
salt & pepper


Heat up the rice and beans together.  (I put them in the microwave for a minute) Mash them up well.  Add the chipotle powder and 1/2 tsp garlic powder.  Mix well and sprinkle a little salt and pepper to taste.  Mix.  Spread the mixture onto the 2 tortillas evenly down the middle.  In a small bowl, add the tomatoes and cilantro and mix.  Add the 1/2 tsp garlic and salt & pepper to taste.  Top the bean/rice mixture with the tomatoes.  Eat!


This is a great recipe when you're in a hurry and you have leftover cooked rice and beans in the fridge.


I bought some Vegan Gourmet Cheddar vegan "cheese" at the store the other day.  It's ok.  It says it melts right on the front, but I've been unsuccessful so far.  It didn't melt on my hot chili and it didn't melt when I mixed it into rice in the microwave.....does anyone have any suggestions for that?


Stay tuned for my next post: SUPERBOWL!!!

Eat smart,
T.

Quick Tacos

WHO DAT! and Vegan Burger Week.

Ok, first of all, I have to say GEAUX SAINTS!!  Off to the Superbowl....

Now that I got that off my chest, I can move on to the food portion of this post.

Today's Burger: Tanya's BBQ Black Bean Burger:


1 cup cooked brown rice
1 15 oz can of black beans
1 small carrot, sliced
~4 oz white button mushrooms (1/2 small container), sliced
1/4-1/2 yellow onion, sliced
a handful of kale
1 tsp minced garlic
1/4 cup whole wheat breadcrumbs (seasoned, if you want...I seasoned my own)
1 tsp vegan Worcestershire sauce
Creole seasoning (for the cayenne)
salt, pepper, onion powder


Put the rice in a food processor and process until it looks like millet.  Small, but not totally pureed (like the picture).  Put it aside in a medium mixing bowl.  Put the beans in the food processor and do the same.  You want it a little chunky still. Add that to the rice and mix.  

In a saute pan, put about 1/4 cup water and set it on medium heat.  Add the carrot, garlic, onion, and mushrooms.  Cover with a lid, so the carrots cook faster.  When they're almost soft, add the kale and recover.  Cook until the kale is wilted and bright green.  Let it cool for a few minutes, then put the vegetables in the food processor and puree until it's mostly smooth.  A few chunks are ok (I like to see my vegetables!).  Add the vegetables to the rice and bean mixture.  Add in the breadcrumbs. Mix well.  Add the rest of the seasonings until it's flavored the way you want.  Put the mix in the fridge for about 20 minutes. Shape into patties.  Spray a pan or skillet and cook the patties for about 5-7 minutes each side on medium heat.  Serve with BBQ sauce, and on a bun if you wish.  Makes about 6 burgers.  

I made the lunchboxbunch BBQ sauce and it's really tasty! I left out the liquid smoke, because I didn't have any and I halved the oil.  It didn't turn out very thick, so maybe I could've added a bit more arrowroot.  But the flavor is really great.

For the NOT meatloaf version, click here.

I served my burgers last night with a side of homemade baked french fries:

Take 1 med red potato for each person.  Slice them about 1/4" thick.  Then take each slice and cut those the long way.  You know, cut them to look like french fries :)  Spray a cookie sheet.  Lay the potatoes down and sprinkle with salt and paprika (maybe garlic).  Bake on 375 for about 30 minutes, turning them over after 15 minutes.  


Today for lunch (leftovers), I served my burgers on sprouted grain bread, with crispy kale on the side.  So good.

Look for my Mediterranean Burger later this week!


There's a new dessert ball in my life: Mint Chocolate Chip Cookie Dough Balls.  Yup, they taste like mint chocolate chip ice cream.  I used to LOVE Breyer's Mint Chocolate Chip Ice Cream.....oh how I miss it.  But now I can just eat these and taste the deliciousness.

Quick recipe: 3/4 cup raw cashew pieces, 4-5 pitted dates, handful of chocolate chips, & a splash of peppermint extract.  Process with a little water until the right consistency.  Shape into balls (makes about 6) and put in the fridge.  Thanks again, CCK! She's the founder of these babies. Click the link to get more of her great fudge baby recipes.

Oh, and I found the ultimate food processor: Cuisinart Elite Collection 14-cup Food Processor.  Yup, it's amazing (and also very expensive).  Comes with 3 different sized bowls, which is so helpful.  I will be saving up.

And finally, another giveaway (nope, it's not mine...maybe one day): An Opera Singer in the Kitchen is giving away some great stuff, including coffee, agave nectar, and Larabars.  Check her out!

I can't forget the market on Saturday (almost didn't include it): satsumas, oranges, grapefruit, kale, mustard greens, collard greens, cabbage, broccoli, brown rice, coffee(locally roasted, for charity), tomatoes, turnips, and white button mushrooms.

Yesterday, I made some tasty turnip slaw with the fresh turnips from the market.  Check out the recipe.

Until next time,
Eat smart,
T.