Posts tagged: yoga

Vegan Bean and Rice Casserole

This black bean, corn, and brown rice casserole is great for entertaining or to warm up a cold night. The cashew cheese sauce doesn’t require cooking—just 5 minutes in the blender.

Here, the classic beans and rice combination gets a kick with ancho chile powder and cumin. The No-Cheese Sauce adds a creamy texture, and the health benefits are bumped up with zucchini, black beans, and corn. Also, be sure to check out our “cheesy” vegan rice and bean casserole.

INGREDIENTS

1. Preheat the oven to 350°F.
2. Place the onion and bell pepper in a large saucepan and sauté over medium heat for 7 to 8 minutes, or until the onion starts to brown. Add water 1 to 2 tablespoons at a time, to keep the vegetables from sticking to the pan. Add the garlic and cook for 4 minutes. Add the cumin and chile powder and cook for another 30 seconds. Remove from the heat. Add the cooked rice, zucchini, black beans, corn, and No-Cheese Sauce, and mix well.
3. Spoon the mixture into an 8 x 8-inch baking dish. Bake for 25 minutes, or until bubbly. Serve garnished with the cilantro.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/mexican-food-recipes-plant-based/

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Green Chile Rice with Black Beans

In this Mexican classic, brown rice is cooked with a pureed blend of poblano pepper, green chiles, cilantro, and spinach, for delicious effect.

Black beans are not usually added to this popular Mexican rice dish, but their addition makes it into a one-pot meal. Use whatever beans you have on hand, or leave them out if you want to serve this as a side dish. Green Chile Rice with Black Beans

INGREDIENTS

1. Add the poblano pepper, green chiles, cilantro, and spinach to a blender and puree. Add some of the Vegetable stock, as needed, to achieve a smooth consistency. Add the mixture to a medium saucepan with the remaining vegetable stock. Add the brown rice and bring to a boil over high heat. Reduce the heat to medium and cook, covered, until the rice is tender, 45 to 50 minutes.
2. Place the onion in a large saucepan and sauté over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the cumin, jalapeño pepper, and black beans and cook for 5 minutes longer. Fold in the cooked rice and lime zest. Season with salt.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/mexican-food-recipes-plant-based/

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Jackfruit Tamales

The meat-like texture of jackfruit is the perfect filler for these vegan tamales. Using pumpkin instead of fat in the masa dough makes them light, easy to work with, and much healthier.

You can make one of your favorite Mexican restaurant specialties in your own kitchen. Pumpkin takes the place of fat in the masa dough for these tamales, making the dough light and easy to work with. 

Note: Canned jackfruit can be full of sodium. Check labels and select the brand with the lowest amount of sodium, such as Trader Joe’s brand. Rinsing and draining can also help reduce sodium.

INGREDIENTS

1. In a very large bowl cover cornhusks with boiling water. Let stand 30 to 45 minutes or until husks are soft. Drain well; pat dry with paper towels.
2. Meanwhile, for chile sauce, in a dry extra-large skillet cook chiles over medium-high about 3 minutes or until toasted, turning occasionally. Let cool. Remove stems and seeds. Coarsely tear chiles.
3. In a medium saucepan combine chiles, onion, and 1¼ cups water. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Using a slotted spoon, transfer chiles and onion to a blender or food processor; reserve cooking liquid. Add the next six ingredients (through salt). Cover and blend until smooth, adding reserved cooking liquid a little at a time as needed to reach a sauce like consistency.
4. For filling, in a bowl combine jackfruit and ⅓ cup of the chile sauce.
5. For masa dough, in a large bowl stir together masa harina and baking powder. Add pumpkin and broth. Beat with a mixer on medium until dough is thick but not sticky to incorporate some air into the dough.
6. To assemble tamales, starting at the wide end of a corn husk, spoon 2 rounded tablespoons masa dough onto husk and pat into a 4×3-inch rectangle. Spoon 1 rounded tablespoon filling lengthwise down the center of dough, leaving a slight border of dough at ends. Fold a long edge of husk over filling so it brings long edges of masa together. Roll up husk. Fold bottom up; tie with a cornhusk strip or 100% cotton kitchen string. Place on a rimmed baking sheet until all tamales are assembled.
7. To steam tamales, add a steamer basket to an 8-qt. pot. Add water to just below the basket. Stand tamales upright in steamer basket. Bring water to boiling. Reduce heat to medium-low. Cover; steam 45 minutes to 1 hour or until dough easily pulls away from corn husks and is cooked through. Uncover; let stand 10 minutes before serving. Serve tamales with remaining warmed chile sauce.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/mexican-food-recipes-plant-based/

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Tempeh Nacho Salad

In this wholesome meal packed with nourishing flavors and textures, smoky barbecue-infused tempeh sits atop crunchy tortilla chips. Lettuce, cherry tomatoes, and red bell pepper add freshness to every mouthful while a creamy chipotle sauce ensures every mouthful is a luscious one.

Halfway between a plate of loaded nachos and a taco salad, this drool-worthy dish is perfect to serve on Taco Tuesday (or any other day of the week, as far as we’re concerned). Crunchy tortilla triangles offer a yummy contrast to the bed of tender lettuce and chunks of smoky tempeh, which infuse this recipe with fragrant flavor. Crisp red bell peppers add juicy color, while refreshing cucumbers balance out the heat of the Creamy Chipotle, ensuring you get a little bit of everything with each bite. Good as next-day leftovers even after it’s been tossed with the dressing, this nachos-style salad will quickly become a go-to recipe when you’re craving a lightened-up Mexican meal.

INGREDIENTS

1. Preheat oven to 350°F. Line two baking sheets with parchment paper. Spread tortilla wedges on prepared baking sheets, spacing them so they all have room to get crisp. Bake 20 minutes or until crisp. Set aside to cool about 10 minutes.
2. In a large skillet stir together tempeh, barbecue sauce, Worcestershire sauce, and ¼ cup water. Cook over medium 5 minutes or until all moisture has cooked off, stirring occasionally to keep tempeh from sticking to pan.
3. On a large platter arrange a bed of lettuce. Top with a layer of tortilla chips, then tempeh mixture, tomatoes, bell pepper, and cucumber.
4. For Creamy Chipotle Dressing, in a blender combine cashews, lemon juice, chipotle chile in adobo sauce, garlic, a pinch sea salt, and ¾ cup water. Cover and blend until smooth. Taste and adjust seasoning.
5. Drizzle salad with half of the Creamy Chipotle Dressing. Sprinkle with scallion and cilantro. Serve immediately with remaining dressing on the side.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/mexican-food-recipes-plant-based/

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Jackfruit Pozole Verde

Sweet-tart tomatillos create a flavorful base in this scrumptious take on the festive Mexican dish pozole. The fibrous flesh of jackfruit and the soft chewy texture of hominy absorb the flavors perfectly, adding an appealing earthiness to every mouthful. Top with chopped red cabbage, cilantro, and a squeeze of fresh lime juice.

This festive fusion dish combines the beloved flavors of Mexican pozole stew with the versatile texture of jackfruit. Native to South America, Africa, and Asia, jackfruit can grow up to two feet long and has bumpy skin that encases pod-like flesh, which makes the canned version much easier to use than fresh. While it’s often pulled into stingy pieces to mimic meat in plant-based recipes, this dish cuts it into small dice to create a delightfully chunky soup. Hominy and carrots complement the hearty fruit that absorbs the finger-licking-good flavors of a poblano pepper and tomatillo broth. Top each serving with chopped red cabbage, cilantro, and fresh lime juice, and you have a winning recipe that will surely make its way into your regular dinner rotation.

INGREDIENTS

1. In a blender combine the first six ingredients (through garlic) and 1 cup water. Cover and blend into a smooth sauce.
2. Transfer sauce to a soup pot. Add 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Stir in the next five ingredients (through cumin). Simmer 30 minutes more or until hominy has softened and opens up. Season with salt.
3. Ladle soup into bowls and garnish with slaw mix, chopped onion, cilantro, and a lime wedge on the side.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/mexican-food-recipes-plant-based/

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