Burritos with a Twist

This is the perfect weeknight meal--it's fast, easy, and delicious. These Good Goat Burritos are a great way to mix up your Mexican go-to. We used Trader Joe's frozen brown rice that microwaves in 3 minutes to make this meal even easier. I think it took us about 15 minutes from start to finish. Serve these burritos with guacamole and your favorite hot sauce.

Good Goat Burritos (Vegetarian Planet, Didi Emmons)

1 Tbs. olive oil

1 1/2 cups chopped scallions, both white and green parts (about 1 bunch)

2 garlic cloves, minced

1/2 tsp. ground cumin seeds

2 tomatoes, chopped into 1/2-inch cubes

2 cups cooked rice

salt and fresh-ground black pepper to taste

1 cup cooked black beans, or more, to taste

4 Tbs. soft, mild chèvre (goat cheese)

2 10- or 12-inch flour tortillas (or 4 8-inch flour tortillas)

1. Heat the olive oil in a large skillet over medium heat. Add the chopped scallions, garlic, and cumin. Saute, stirring frequently, for 5 minutes. Add the tomatoes and rice, and heat them well, stirring. Season the mixture with salt and pepper, and keep it warm.

2. In another skillet, heat the black beans with a bit of water to moisten them, stirring so they do not scorch. Keep them warm.

3. Sprinkle a bit of water on one tortilla, then place the tortilla in a large dry skillet over high heat. After a few seconds, turn the tortilla to heat the other side, again for only a few seconds. Place the hot tortilla on a work surface. Spread 2 Tbs. goat cheese across the center part of the tortilla. Place half of the rice mixture and half of the black beans over the cheese. Roll up the tortilla tightly, folding in the sides as you roll. Serve the burrito immediately, and make another just like it. (If you are using four 8-inch tortillas, use 1 Tbs. goat cheese and 1/4 of the rice and beans per tortilla.)

Fantastic Fusion

Don't let the number of steps daunt you. This recipe is a must-try. None of the steps are difficult, and you end with a fantastic meal of crunchy rice cakes with flecks of vegetables and the most perfect coconut-sweet potato-ginger sauce that is literally plate-licking good. We added pan-fried tofu and a bed of spinach to the dish, as Didi Emmons suggests in her variations, to create a well-balanced meal.

Golden Rice Cakes with Sweet Potato-Ginger Sauce (Vegetarian Planet, Didi Emmons)

Rice:

3 Tbs. canola or corn oil

2 garlic cloves, minced

2 cups uncooked jasmine rice

2 1/2 cups water

1 tsp. salt

Sweet Potato-Ginger Sauce:

1 medium sweet potato (about 3/4 lb.)

14 oz. coconut milk

1/2 cup water or orange juice

1 Tbs. minced fresh ginger

salt and fresh-ground black pepper to taste

1 carrot, coarsely chopped

1/2 red bell pepper, seeded and coarsely chopped

4 scallions, both green and white parts, coarsely chopped, and 2 scallions, finely chopped

2 eggs, beaten

1. In a saucepan with a tight-fitting lid, heat 1 Tbs. of the canola or corn oil with the garlic over medium heat for 1 minute, stirring constantly. Add the jasmine rice, and stir constantly for 1 minute more. Add the water and salt. Bring the rice to a boil, then reduce the heat to low, cover the pan, and cook the rice for 15 minutes. Transfer the rice to a large bowl, and let it cool for 15 minutes.

2. While the rice cooks, cut the sweet potato into thirds. Place the pieces in a pot, and cover them with cold water. Bring the potatoes to a boil, and cook them until they are tender, about 20 minutes. Drain them, and let them cool.

3. In a saucepan, bring the coconut milk, the water or orange juice, and the minced ginger almost to a boil, then turn the heat to low, and cook for 5 minutes. Remove the pan from the heat.

4. Slip the skin off the cooled sweet potato, and puree the flesh with the coconut-ginger liquid in a blender or food processor. Pour the sweet potato puree back into the saucepan, and add salt and pepper. Keep the sauce warm.

5. Mince the carrot, the red pepper, and the coarsely chopped scallions in a food processor. Add half of the jasmine rice and the 2 beaten eggs, and run the machine in spurts until the mixture has a mealy consistency. Put this mixture back into the bowl with the rest of the jasmine rice, and mix well. Put half of this mixture into a clean bowl.

6. Heat two skillets or a large griddle over medium-high heat. Divide the remaining canola or corn oil between the skillets, or spread it all on the griddle. Divide the rice mixture in each bowl into thirds. Form each of the six parts into a ball, then place each ball in a skillet or on the griddle, and pat the ball down to form a cake about 1 1/2 inches thick. Fry the cakes for 3 to 4 minutes per side, or until they are golden brown.

7. Reheat the sauce, and ladle it onto plates. Place a rice cake on each plate, and top with the finely chopped scallions.

Variations: To make this entree heartier, embellish it with some pan-fried tofu. Or rest the rice cake on some spinach that has been pan-fried in olive oil and formed into a round slightly larger than the rice cake, and ladle the sauce around the spinach.

Super-natural Supper

I am lucky to have gotten two cookbooks for my birthday. The first was Vegan Soul Kitchen by Bryant Terry in the previous post, and the second was Super Natural Every Day by Heidi Swanson from my sister. Both of these authors/chefs are local to the Bay Area, which is pretty awesome. These recipes from Super Natural Every Day are also awesome, especially the salad. I think I could eat this salad once a week easily. The quinoa patties were also delicious, but needed a bit of hot sauce to make them fantastic (but that's easy enough). Combined into one meal, these two dishes are a perfect and healthful dinner.

Yellow Split Peas and Greens (Super Natural Every Day, Heidi Swanson)

1 1/2 cups / 10.5 oz / 300 g dried split yellow peas, rinsed and picked over

fine-grain sea salt

1 cup / 4.5 oz / 125 g pepitas, toasted

1 cup / .5 oz / 15 g lightly packed cilantro leaves and stems

1/3 cup / .5 oz / 15 g freshly grated Parmesan cheese

3 cloves garlic, peeled

1 Tbs. fresh lemon juice

1 small serrano chile, mostly seeded and deveined

2/3 cup / 160 ml extra-virgin olive oil

2 large handfuls mixed salad greens

1. Bring 5 cups / 1.25 liters water to a boil in a large saucepan. Add the yellow split peas and simmer, uncovered, for 20 to 30 minutes, until tender. Drain and salt to taste. Make the cilantro pesto by communing one-third of the toasted pepitas, the cilantro, Parmesan cheese, garlic, lemon juice, 1/4 tsp. salt, a splash of the olive oil, and the chile and blend with an immersion blender (or in a food processor or standard blender) until smooth. Continue blending as you gradually drizzle in the olive oil, until the pesto comes together into a vibrant green sauce. Taste and add a pinch or two of salt, if needed.

2. In a large bowl, toss the yellow split peas and remaining pepitas with two-thirds of the pesto. Keep tossing until everything is coated. Add the salad greens and gently toss again. Taste and add more pesto, if needed. You'll have a bit of extra pesto, which can be used to refresh any leftovers.

Little Quinoa Patties (Super Natural Every Day, Heidi Swanson)

2 1/2 cups / 12 oz / 340 g cooked quinoa, at room temperature

4 large eggs, beaten

1/2 tsp. fine-grain sea salt

1/3 cup / .5 oz / 15 g finely chopped fresh chives

1 yellow or white onion, finely chopped

1/3 cup / .5 oz / 15 g freshly grated Parmesan or Gruyere cheese

3 cloves garlic, finely chopped

1 cup / 3.5 oz / 100 g whole grain bread crumbs, plus more if needed

water, if needed

1 Tbs. extra-virgin olive oil or clarified butter

1. Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5 cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

2. Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

Vegan Soul Food

My friends Scott and Jen got me this really awesome vegan soul food cookbook for my birthday last week. We decided we had to try a few recipes from it this week. We made the most amazing plantain appetizer and a very interesting tempeh and grits main dish. I have to say that I have not made up my mind about tempeh yet. It has a unique texture that I'm not so sure about. What I do know is that the flavors of this dish are wonderful. I basic cooking techniques and flavors could definitely be translated to other proteins--even chicken or shrimp.

Roasted Plantains with Roasted Garlic-Lime Dipping Sauce (Vegan Soul Kitchen, Bryant Terry)

This dipping sauce is absolutely amazing and goes perfectly with the plantains. I look forward to making a Caribbean-flavored stir-fry and pouring the sauce over some warm rice.

Roasted Garlic-Lime Dipping Sauce

All the cloves from one head of roasted garlic

1/4 cup extra-virgin olive oil

1 Tbs. freshly squeezed lime juice

1/4 cup water

1/4 tsp. sea salt

Freshly ground white pepper

Roasted Plantains

3 large, slightly ripe yellow plantains, ends cut off, peeled, cut in half lengthwise and cut into 1/2-inch pieces widthwise

1 Tbs. extra-virgin olive oil

For the dipping sauce:

1. In an upright blender, combine the roasted garlic, olive oil, cilantro, lime juice, water, and 1/4 tsp. salt. Puree until creamy. Season with white pepper and salt to taste.

For the plantains:

1. Preheat oven to 450.

2. In a small bowl, toss the plantains and the olive oil. Transfer to a parchment-lined baking sheet and cook, stirring a few times to ensure even browning, until crisp on the outside and starting to turn golden brown, about 30 minutes.

3. Transfer the plantain pieces to a serving platter and scatter them around the dipping sauce. Have toothpicks handy for easy dipping.

Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits (Vegan Soul Kitchen, Bryant Terry)

The grits call for creamed cashews as a thickening and creaming agent. To make creamed cashews, soak 1 cup cashews in water overnight, drain, and then puree with 1/2 cup water. We did not have the time to make the cashews, so we used almond butter instead. It tasted delicious, although it may not have kept the integrity of the original recipe. In addition, we could only find quick-cooking grits. I followed the same steps as the recipe dictates, but simply reduced the cooking times.

Cajun-Creole-Spiced Tempeh

1/2 lb. (1 8-oz. package) tempeh

4 cups stock

1 tsp. fine sea salt

1 tsp. onion powder

2 tsp. garlic powder

1 tsp. paprika

1 tsp. chili powder

1 tsp. red pepper flakes

1/4 tsp. cayenne

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. freshly ground white pepper

1/2 cup extra-virgin olive oil, plus more for frying if needed

Grits

1 pint cherry tomatoes, stemmed and quartered

2 Tbs. freshly squeezed lemon juice

1/2 tsp. fine sea salt

1 Tbs. extra-virgin olive oil

1 medium leek (white and tender green parts), chopped finely (about 3/4 cup)

2 cloves garlic, minced

2 1/2 cups water

1 cup stock

3/4 cup stone-ground grits

1 cup almond milk or unflavored rice milk

1/2 cup creamed cashews

1 scallion, sliced thinly, for garnish

For the tempeh:

1. Cut the tempeh into 1/2-inch fingers. Cut those fingers in half lengthwise, and cut those pieces in half widthwise.

2. In a medium-size saucepan, combine the stock and 1/2 tsp. salt. Stir until the salt is dissolved, then add the tempeh pieces. Bring to a boil, lower the heat to medium-high, cover, and simmer for 25 minutes, until the tempeh is moist and saturated with vegetable broth. Remove from the heat, drain the tempeh in a colander (reserving the stock for later use), and let the pieces dry for about 30 minutes.

3. In a medium-size paper bag, combine the onion powder, garlic powder, paprika, chili powder, red pepper flakes, cayenne, thyme, oregano, white pepper, and 1/4 tsp. salt. Fold the top of the bag over a few times and shake well until combined. Open the top and set aside.

4. In a large skillet over medium-high heat, warm the olive oil. Add the tempeh pieces and cook for 2 to 3 minutes, until golden brown on the bottom. With a fork, turn the fingers over and cook for 2 to 3 more minutes, until golden brown. With a slotted spoon, immediately transfer all the tempeh pieces to the paper bag with the dried spices and herbs. Fold the bag over a few times to close and shake vigorously until all pieces are coasted well with the seasoning, about 1 minute.

For the grits:

1. While the tempeh is simmering, combine the tomatoes, lemon juice, and 1/4 tsp. salt in a bowl and toss well. Cover and refrigerate.

2. In a large skillet over medium heat, combine the olive oil with the leek and sauté, stirring a few times, until browned, about 2 to 3 minutes. Add the garlic and cook until fragrant. Transfer mixture to a medium-size bowl and set aside.

3. To prepare the grits, in a medium-size saucepan, combine 2 cups of water, stock, and 1/2 tsp. salt and bring to a boil. Whisk the grits into the liquid until no lumps remain, return to a boil, then quickly reduce the heat to low and simmer, stirring frequently to prevent the grits from sticking to the bottom of the pan, until the grits have absorbed most of the liquid and are thickening, 10 to 12 minutes. Stir in the almond milk and simmer for another 10 minutes, stirring frequently, until most of the liquid has been absorbed. Stir in the creamed cashews and the remaining 1/2 cup water and simmer, stirring frequently, until the grits are soft but not runny, about 35 to 40 minutes.

4. Remove the tomatoes from the refrigerator, drain them of their juices, and transfer to the bowl with the leek mixture. Add the tempeh pieces and mix well.

5. For each serving, spoon about 1/2 cup of the tempeh mixture over 3/4 cup of grits. Garnish with scallions.

Heavenly Beans

Adam was quite skeptical when I mentioned that I was going to make a lima bean casserole. But, after having tasted this amazing lima bean masterpiece at NOPA, a restaurant in San Francisco, I assured him that it would be delicious. Thanks to my cuz for directing me to this recipe.

I must give a warning though: do not make this on a weekday night as I did! I don't think I ate until 9:30. At least I was in bliss when I did eat. This is a labor and pot intensive meal, but I have to say, it is absolutely worth it.

Giant Lima Beans with Stewed Tomatoes and Oregano Pesto (Food and Wine, November 2008)

Beans:
3 cups dried giant lima beans or gigantes, rinsed and picked over, then soaked for 4 hours and drained
kosher salt
5 Tbs. extra-virgin olive oil
1 medium onion, finely diced
1 garlic clove, minced
1 (16-oz.) can whole tomatoes, juices reserved, tomatoes coarsely chopped
2 Tbs. chopped oregano
1 cup coarsely crumbled feta cheese (6 1/2 oz. for sprinkling)
2 cups coarse fresh breadcrumbs

Pesto:
1/4 cup plus 2 Tbs. extra-virgin olive oil
2 Tbs. chopped oregano
2 Tbs. chopped parsley
1 small garlic clove, minced
kosher salt

1. PREPARE THE LIMA BEANS In a large saucepan, cover the lima beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until the limas are just tender but still al dente, about 2 1/2 hours; add water as needed to keep the limas covered by 2 inches. Season the limas with salt and let stand at room temperature for 5 minutes. Drain the limas, reserving 1 1/2 cups of the cooking liquid.
2. In a medium saucepan, heat 3 tablespoons of the olive oil. Add the onion and garlic and cook over moderately low heat until softened, about 8 minutes. Add the tomatoes, oregano and the reserved bean cooking liquid and simmer over low heat, stirring occasionally, until the sauce has reduced to 1 1/2 cups, about 1 hour. Season the tomato sauce with salt.
3. MEANWHILE, MAKE THE PESTO In a mini food processor, combine the olive oil with the oregano, parsley and garlic and pulse to a coarse puree. Season the oregano pesto with salt.
4. Preheat the oven to 425°. In a 9-by-13-inch baking dish, mix the limas with the tomato sauce and sprinkle the feta on top. Bake in the upper third of the oven for about 40 minutes, until the beans are bubbling and the cheese is browned. Remove the baking dish from the oven and let stand for 10 minutes.
5. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until toasted, about 3 minutes. Season with salt.
6. Top the beans with the bread crumbs, dollop with the oregano pesto and serve.

Make Ahead The cooked limas, tomato sauce and pesto can be refrigerated separately overnight. Bring to room temperature before proceeding.

Slow Cooker Veggie Chili

To follow in the theme of slow cooker recipes, here's another one that is absolutely fantastic. Again, as all slow cooker recipes should be, it was easy. This one though has so much fantastic flavor, with a meld of sweet and warm flavors that you definitely have to try when you are in the mood for a bowl of something cozy.

Chickpea Chili (Cooking Light, March 2011)

1 cup dried chickpeas
2 quarts boiling water
2 Tbs. olive oil, divided
1 1/2 cups chopped onion
5 garlic cloves, minced
1 Tbs. tomato paste
1 1/2 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. ground red pepper
1/2 tsp. ground cinnamon
1/4 tsp. ground turmeric
2 1/2 cups fat-free, lower-sodium chicken broth [or veggie broth]
1/2 cup water
2/3 cup pimiento-stuffed olives
1/2 cup golden raisins
1 (28-oz.) can whole tomatoes, undrained and crushed
4 cups chopped peeled butternut squash
1 cup frozen green peas, thawed
1/4 cup chopped fresh cilantro
6 cups hot cooked couscous
8 lime wedges

1. Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.
2. Heat a large skillet over medium-high heat. Add 1 Tbs. oil to pan; swirl to coat. Add onion; saute 4 minutes, stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); saute 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth and next 4 ingredients (through tomatoes) to slow cooker; cover and cook on HIGH 8 hours.
3. Heat a large skillet over medium-high heat. Add remaining 1 Tbs. oil; swirl to coat. Add squash; saute 5 minutes. Add squash to slow cooker. Cover and cook on HIGH 1 hour; stir in peas. Sprinkle with cilantro. Serve over couscous with lime wedges.

Slow Cooker Enchiladas

Although it has been a long time since I created most of the dishes I'm about to post, and many of them are no longer seasonal, they are a few of my favs. I think it's worth posting them for reference when they are seasonal again (or perhaps just another chilly day in the Bay Area).

At Christmas time I went to one of my favorite gift stores on Piedmont Avenue in Oakland, Nathan's. I meant to pick out little gifts for the Petes family grab bag, but I ended up only buying The Gourmet Vegetarian Slow Cooker cookbook for myself. Oops. It was definitely a good buy though, as there are hardly any slow cooker recipes for vegetarians. The Stacked Cauliflower Enchilada with Green Chile Sauce is absolutely delicious and really easy. I prepped everything the night before, put everything in the slow cooker in the morning, and came home in the evening to a wonderful meal.

Stacked Cauliflower Enchilada with Green Chile Sauce (The Gourmet Vegetarian Slow Cooker, Lynn Alley)

1 head cauliflower
1 white onion, cut vertically into 8 pieces
1 cup sliced pitted California olives, drained [or green olives with pimentos]
2 tomatoes, coarsely chopped
1 (15-oz.) can black beans, drained
6 to 9 corn tortillas
1/2 lbs. smoked or regular cheddar or Monterey Jack cheese, grated
1 (28-oz.) can green enchilada sauce
1/4 cup chopped fresh cilantro leaves, for garnish
1/2 cup sour cream, for garnish

1. Trim and core the cauliflower, then wash and slice the head vertically. (You will be placing it in layers in the casserole, so you want the pieces fairly thin.) Pull the onion layers apart.
2. In a large bowl, combine the cauliflower, onion, olives, tomatoes, and beans using your hands.
3. Oil the inside of the slower cooker insert. Place 2 or 3 overlapping tortillas in the bottom of the insert. Add a layer of half the mixed vegetables and top it with a generous sprinkling of cheese (about one-third of the cheese). Pour 1/2 cup of the enchilada sauce over the layer.
4. Add another layer of tortillas, then half of the remaining vegetables and another one-third of the cheese. Pour on another 1/2 cup of sauce. Finish with an additional layer of tortillas and the remaining 2 1/2 cups sauce. (Even though you may appear to have an excess of sauce, much of it is absorbed into the tortillas and vegetables as they cook.)
5. Cover and cook on low for 5 to 6 hours, or until the cauliflower is tender. Top the casserole with the remaining cheese, cover, and cook for an additional 30 minutes, or until cheese is melted.
6. Turn off the heat and allow the contents of the insert to sit for 10 to 15 minutes to set, then carefully scoop up generous individual servings of the enchilada into bowls. Top each serving with a sprinkle of cilantro and a dollop of sour cream.