Mushroom Frajitas

Still on the Mexican kick.  Seems like that is my favorite type of food, but I digress. 

This was a very tasty recipe by Forks over Knives. I saw this come up on my Instagram feed and thought it looked good.  Interestingly enough, the video shared was not the same as the printed recipe and I liked those ingredients more so I more or less followed them. This included tamari sauce (or low salt soy sauce) and maple syrup. That touch of sweetness really made this dish.

It calls for grilled portobello mushrooms, which I didn't really have.  I got sliced baby portobello at the store and they worked just fine.  I served the mushroom mixture with chipotle salsa, hot sauce, and of course, avocados. I think using grilled mushrooms would greatly reduce the amount of liquid released by the mushrooms as they cooked.  I did drain it because I was impatient and didn't want to overcook everything.  I guess if I cooked the mushrooms separately, I could have added them once they had released their liquid.I also forgot to add the cilantro.  I have fresh growing in my garden and I simply forgot to go out and cut it. 

The one thing I really like about Forks over Knives recipes is that they use no fat.  Cleanup is a breeze - at least I find that to be true.

Taco Tuesday

This meal was made without a recipe, basically. I had some cannelloni beans leftover in the fridge, so I knew I was going to use them.  I also had some TVP in the pantry and I thought that might be a good thing to use as I didn't have any vegan beef crumbles.

So I started off soaking the TVP, putting a little coconut oil and sauteed some onions and then added some minced garlic.  Then added some diced red pepper, the beans, the soaked TVP, taco seasoning, and hot sauce.  When everything was done I served it up with fresh tortillas heated up in a hot pan, vegan lime crema, salsa, avocado, and lettuce from the garden.

The end result was pretty tasty. Hubby enjoyed it and we had a nice meal.

Puerto Rican Beans and Rice

I really like beans and rice and have tried several different recipes, including throwing my own together.

This one from Puerto Rican Vegan has become my go-to one. It's simple and quick, but most importantly it's tasty and hubby likes it.  It also makes a lot so, I have several other meals I can get from it.

The only change I do to this is to add onions.  I love onions and tend to add it to many things. I think when I made it one time, I put onions in it thinking it was part of the recipe and found out it was not, but I have continued to use them.

Trying Indian Food

The other day, hubby took me to a local Indian restaurant.  The food was pretty good and we had a great time.  I had made an Indian inspired dish a while ago, and eating there reminded me of the recipe that I had stored away called Vegan Palak Paneer.  If you eat Indian at all, you know that this means large chunks of cheese in a spinach sauce.

The recipe I followed was by the Minimalist Baker, whose recipes I really like.  This one was no exception.  It was easier that some I have seen and was quite tasty.  I had gotten a large container of spinach at the market especially to make this dish, but as usual I forgot to get the peppers.  So I used chili flakes that I have on had and a little dab of hot sauce.

The tofu that I have mentioned before is the super firm style and I think it added just the right consistency for the "paneer" chunks because when I made it before, I used firm tofu and it didn't really firm up as much as using this kind.