I made this delicious vegetarian spicy black bean salad the other night that I just had to share! (even though I didn't share any with jay and made him a completely different meal! lol) He did, however, manage to snag a taste... or three.
Serves 2-3 Comfortably
Cooking and Prep Time: 20-30 minutes
What you Will Need:
2-3 Spicy Black Bean Boca Burger Patties
1/2 Head Romaine Lettuce (can be substituted with iceburg as well)
1 Small White Onion
1 Small Vine Tomato
1/2 Cup Crushed Red or Black Tortilla chips
1/2 Cup Black Beans
1/4 Cup Medium Salsa
1/4 Cup Guacamole (I usually make my own, but just came home from work)
1 Fresh Jalapeno
1 Dollop Sour Cream (can be easily substituted with Vegan Sour Cream)
1 Tablespoon Adobo
Prep:
- Dice Tomato, Onion, Lettuce (in a salad fashion) and cut the Jalapeno
Cooking:
(I used my indoor grill for the burgers, but pan cooking works just as well)
- Once the delicious burgers are warm with a stiff outer crust cut burgers into small salad-sized cubes.
- Heat the 1/2 Cup Black beans in a microwave safe dish with 1 Tablespoon of Adobo and use the backside of a fork to mash some of the beans
- Layer first the lettuce, then the tomato and onion and warm black beans. Then place the cubed burgers on top.
- Use a mixture of the salsa and guacamole as a dressing and toss all ingredients together.
- Garnish with a dollop of sour cream, crushed tortilla chips, and fresh jalapenos and enjoy!
I will upload pictures as soon as possible, but it smelled too yummy to wait and take a picture before eating!
Enjoy!
November 14, 2009
November 10, 2009
Italian Style Tofu Bake
Combined Prep and Cooking Time: 30-40 Minutes
Serves 3-5 Comfortably
(Vegetarian and South Beach Friendly!)
You'll Need:
2 Packages Extra Firm Tofu
2.5 Cups of Italian Bread Crumbs
2 Eggs
1 Bundle Fresh Baby Spinach (you can substitute for arugula if you'd like)
1 Bag Part-Skim Shredded Mozzarella Cheese
2 Cans Crush Del Monte Tomatoes (with juice)- can be substituted with tomato sauce
but this gives the dish a more garden-style taste!
10 Table Spoons Extra Virgin Olive Oil
2 Table Spoons Garlic Powder
Prep:
- Open Tofu and Drain Package of all excess water (you may want to dab paper towels on the blocks of tofu to get all the retained water out, this helps the tofu stay together while cooking) Then cut the blocks into 6-8 rectangle shaped slices.
- Scramble 2 eggs into a shallow bowl.
- Pour the 2.5 cups of Italian bread crumbs onto a separate plate.
- Bread each individual slice of tofu by first placing them in the egg wash making sure to coat both sides evenly. Then, once coated, cover them in breadcrumbs. After the tofu is breaded place them on a side dish to rest before cooking. (this resting time helps the breadcrumbs adhere to the tofu.
- Take a deep dish container (preferably oven and microwave safe) and line the bottom with some of the crushed tomatoes and juice.
Cooking:
- Place a deep dish skillet on the stove and heat to medium/low heat. Put 4 tablespoons of extra virgin olive oil and 2 tablespoons of garlic powder into skillet, then stir in the 1 bundle of washed baby spinach. This will take about 5 minutes to cook down completely.
- Place another skillet on medium heat onto the stove and add in 2 tablespoons of extra virgin olive oil. Proceed to pan fry each breaded tofu slice til the inside is warm and the breading on both sides has a light brown crust, adding in the remainder of the extra virgin olive oil as needed.
- Once both ingredients are completely cooked layer the items in the oven and microwave safe deep dish container by first adding a layer of the cooked tofu, then some crushed tomatoes and juice, followed by the fresh cooked spinach and some mozzarella cheese. Repeat this pattern until you have used all cooked ingredients.
- Sprinkle the remained of the part-skim shredded mozzarella cheese on the top and either broil in the oven for 1 minute or place it in the microwave for 2 minutes to melt the cheese.
Serve lasagna style with spatula! If you need a side dish i recommend either some grilled veggies, or some hearty pasta for a traditional Italian-style meal!
Enjoy!
Serves 3-5 Comfortably
(Vegetarian and South Beach Friendly!)
You'll Need:
2 Packages Extra Firm Tofu
2.5 Cups of Italian Bread Crumbs
2 Eggs
1 Bundle Fresh Baby Spinach (you can substitute for arugula if you'd like)
1 Bag Part-Skim Shredded Mozzarella Cheese
2 Cans Crush Del Monte Tomatoes (with juice)- can be substituted with tomato sauce
but this gives the dish a more garden-style taste!
10 Table Spoons Extra Virgin Olive Oil
2 Table Spoons Garlic Powder
Prep:
- Open Tofu and Drain Package of all excess water (you may want to dab paper towels on the blocks of tofu to get all the retained water out, this helps the tofu stay together while cooking) Then cut the blocks into 6-8 rectangle shaped slices.
- Scramble 2 eggs into a shallow bowl.
- Pour the 2.5 cups of Italian bread crumbs onto a separate plate.
- Bread each individual slice of tofu by first placing them in the egg wash making sure to coat both sides evenly. Then, once coated, cover them in breadcrumbs. After the tofu is breaded place them on a side dish to rest before cooking. (this resting time helps the breadcrumbs adhere to the tofu.
- Take a deep dish container (preferably oven and microwave safe) and line the bottom with some of the crushed tomatoes and juice.
Cooking:
- Place a deep dish skillet on the stove and heat to medium/low heat. Put 4 tablespoons of extra virgin olive oil and 2 tablespoons of garlic powder into skillet, then stir in the 1 bundle of washed baby spinach. This will take about 5 minutes to cook down completely.
- Place another skillet on medium heat onto the stove and add in 2 tablespoons of extra virgin olive oil. Proceed to pan fry each breaded tofu slice til the inside is warm and the breading on both sides has a light brown crust, adding in the remainder of the extra virgin olive oil as needed.
- Once both ingredients are completely cooked layer the items in the oven and microwave safe deep dish container by first adding a layer of the cooked tofu, then some crushed tomatoes and juice, followed by the fresh cooked spinach and some mozzarella cheese. Repeat this pattern until you have used all cooked ingredients.
- Sprinkle the remained of the part-skim shredded mozzarella cheese on the top and either broil in the oven for 1 minute or place it in the microwave for 2 minutes to melt the cheese.
Serve lasagna style with spatula! If you need a side dish i recommend either some grilled veggies, or some hearty pasta for a traditional Italian-style meal!
Enjoy!
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