Sunday, April 27, 2014

Menu April 26, 2014

Sauteed garlic, onion, mushrooms and kale with kidney beans and tomato sauce.

Banana, Strawberries, Mango, flax seed, coconut milk and dried coconut smoothie.


Leftover  Zucchini Noodles, Italian marinated tempeh and OSG's Cali-power Alfredo.

Snack  - Apple

Dinner (So good I forgot to take a picture before we scarfed these down!)

Lettuce Burritos!  Cilantro-Lime Rice, Refried Pinto Beans, avocado, sauteed onions and peppers, mixed greens, cashew and sunflower sour cream and homemade salsa wrapped up in iceberg lettuce. 

Refried Pinto Beans - These were so simple but delicious

1.5 cups cooked pinto beans, cooked at home with no salt
1 chopped yellow onion
Minced Jalapeno - choose your spice level, I used half of a very large one
Chipotle peppers in adobo sauce - choose your spice level, I used one "ice cube"*
Liquid smoke (smoked paprika could work too)

Sautee the onion and jalapeno in a bit of olive oil or vegetable broth. Once translucent with a few brown bits stir in the chipotle peppers in adobo sauce. Add the pinto beans to warm. Use a spoon, potato masher or whatever works for you to smash most of the beans up. Shake in a few drops of liquid smoke to taste. Ta DA!

*I have a stock of frozen and pureed canned Chipotle Peppers.  Once I use up the current stock of frozen ones I'm going to try making my own with a modified version of Rubies and Radishes' homemade Chipotle Peppers in Adobo Sauce. Obviously with a vegan sweetener and vegetable broth.

Homemade Salsa - Ridiculously simple

In a food processor pulse approximately 4 large tomatoes with the seeds and membrane scooped out, 1 medium red onion, 1 jalapeno, 3 cloves of garlic, a handful of cilantro, cumin and smoked paprika to taste until it reaches your desired consistency.

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