Tag Archives: pico de gallo

February 8, 2013

Mexican Twice Baked Potatoes

Truth be told, I made these amazing potatoes for Super Bowl Sunday. Of course, now it’s a little late to post it, but is it ever too late to enjoy an awesome appetizer or side? I think not! I know that Cinco de Mayo is still a ways away, but these would be great for a themed party along those lines. There are a couple of components to the recipe, but it all comes together in a tasty way that won’t disappoint.

First, you have your potato. Who doesn’t like potatoes? Crazy people, that’s who. (JUST KIDDING, kind of) Baked, scooped, mashed and baked again; then drizzled with a savory queso sauce, topped with crunchy coconut bacon and some fresh pico de gallo. It’s like nachos in a potato, but slightly less crunchy and definitely easier to share. Maybe next time I’ll mash some black beans in with the potato for an extra nacho-y experience. Then, add a squeeze of lime and a few drops of hot sauce for some acidity, at least, that’s how I like it.

Of course, I had my nifty helper, Trevor there for some prep and to take care of the coconut bacon for me. I’m surprised that I was able to top any of the potatoes with it, seeing as how we couldn’t stop snacking on it! I used Fettle Vegan’s recipe as a base and added some smoked paprika, and extra liquid aminos, plus a pinch of cayenne pepper.

So, while I watched Beyonce do her incredible thang on stage for the half-time show, I munch on a couple of these potatoes and felt second-hand exhausted from watching her dance around like crazy for 15 straight minutes. I won’t lie, I was a little excited when that quick Destiny’s Child reunion happened; I loved them when I was younger! Maybe next time I’ll do jumping jacks while watching people dance on my TV, or maybe not. ;)

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May 2, 2012

Mexican Tofu Frittata

Cinco de Mayo is one of those holidays that are celebrated for reasons that have nothing to do with the actual holiday. I, personally, don’t need an excuse to have a good time and eat Mexican food (living in Southern California helps with that). But, it does offer some extra inspiration for dishes I might normally think about. This brings me to the recipe that I made this morning; after my first attempt at making a tofu frittata was a success, I thought a new version was in order.

This time I added some great ingredients to make this frittata Cinco de Mayo appropriate. With deliciously sweet bell pepper, filling black beans and aromatic red onion, this dish makes a wonderful breakfast or brunch. Top it with a simple pico de gallo straight out of the oven and you have something that is simple to make but looks like a restaurant-quality meal!

5.0 from 2 reviews

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Mexican Tofu Frittata
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Recipe type: Breakfast, Brunch
Prep time: 
Cook time: 
Total time: 

Serves: 3-4
 

A delicious Mexican Frittata for Cinco de Mayo!
Ingredients
  • 1 tsp. Coconut Oil
  • ¼ Cup Red Onion, Slivered
  • 1 Package of Firm Tofu
  • ½ Cup Galaxy Foods Vegan Mexican Shreds,plus ¼ Cup for topping
  • ½ tsp. Onion Powder
  • ½ tsp. Turmeric
  • ⅓ tsp. Garlic Powder
  • Salt and Pepper to Taste
  • ¼ Cup Yellow Bell Pepper, Sliced
  • ¼ Cup Tomato, Chopped
  • ½ Cup Cooked Black Beans

Instructions
  1. Heat coconut oil over medium heat in a medium-sized pan or cast iron pan. Once hot, throw in the onions and let them simmer for 3 minutes.
  2. Unpackage the tofu and drain the water, place it into a food processor with the Mexican Cheese Shreds, onion powder, turmeric, garlic powder, salt and pepper. Process until the mixture is smooth, you may need to scrape down the sides a couple of times to get it to the right consistency.
  3. Return your attention back to the onions, add bell peppers, tomatoes and black beans to the pan and cook until the bell peppers start to soften.
  4. Scoop the tofu mixture into the pan, and combine with the rest of the ingredients and spread it out evenly (as pictured above).
  5. Preheat the oven to 400°F. Lower the heat on the stove to low-medium and cook the frittata until it browns around the edges.
  6. Place the pan into the oven for 20-25 minutes. Dice some tomato, red onion and cilantro together and garnish the frittata with it once it is done baking. Wait 5-10 minutes to serve.

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As always, this recipe is highly customizable and you can always switch out ingredients; just know that it won’t taste as good as mine. ;)   What are some of your favorite Mexican-themed dishes?

Disclaimer: The Galaxy Foods Vegan Mexican Shreds were sent to me to make a recipe with.

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September 1, 2011

Spicy Mushroom Tacos with Soft Eggplant Shells, Pico De Gallo & Hot Cheese Sauce!

Spicy Mushroom Tacos with Soft Eggplant Shells, Pico De Gallo & Hot Cheese Sauce!I was inspired by Daiya’s Summer Cookout Recipe Contest to try an even healthier way to make tacos, and also incorporate their delicious cheese shreds into the recipe. This dish has a few different components, but when they come together the difference in textures creates quite the party in your mouth. Fresh pico de gallo gives a nice crunch to the moist mushroom filling, and the cheddar sauce offers a hot and creamy topper.This recipe makes 8 small tacosEggplant Soft Shells8 Round-Shaped 1/4” Slices of Eggplant2 1/2 Cups Water1/4 Cup Braggs Liquid Aminos (or soy sauce)Preparation:-Take eggplants medallions and place them in a resealable bag or container. Mix together water and Liquid Aminos and pour over eggplant, marinate overnight. The next day, take them out of the liquid and place them on the grill for roughly 5-10 minutes on each side so that they reduce in size and dry out but are not crispy or burnt.Pico De Gallo1 Large Tomato1 Small White Onion1/4 Cup Fresh Cilantro, mincedJuice of Half a LimePreparation:-Mix all ingredients in a bowl, prior to cooking the mushrooms and cheese sauce, and leave in refrigerator so that it’s flavors meld together a bit.Mushroom Filling4 1/2 Cup Mushrooms, Roughly Chopped1/4 Cup White Onion, Diced1 Tbsp. Olive Oil1 1/2 tsp. Chili Powder1 1/2 tsp. Cumin1/2 tsp. Paprika1/4 tsp. Dried OreganoPinch of CayennePreparation:-Heat Olive oil in a sauce pan, over medium heat. Place onions in pan and saute until clear, roughly 3-5 minutes; add in the rest of the ingredients, stir until the spices are evenly distributed. Cook mushroom mix until mushrooms are smaller in size and a little limp.Spicy QuesoA Heaping 1/2 Cup of Daiya Cheddar Shreds2-3 Tbsp. Pickled Jalapeño Juice or 2 Tbsp. Pickled JalapeñosPreparation:-Place both ingredients in a small pot over medium heat, stir together every couple of minutes until it is a smooth cheese sauce and no longer chunky.Assembly: Place mushroom mix on top of the eggplant “shells”, top with pico de gallo and cheese sauce, maybe add in some lettuce and avocado and voilá!

 I was inspired by Daiya’s Summer Cookout Recipe Contest to try an even healthier way to make tacos, and also incorporate their delicious cheese shreds into the recipe. This dish has a few different components, but when they come together the difference in textures creates quite the party in your mouth. Fresh pico de gallo gives a nice crunch to the moist mushroom filling, and the cheddar sauce offers a hot and creamy topper.

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