Mexican-Style Slaw and Other Raw Selections

Another long absence, but these things do happen. I have a new recipe to share in a few, but I want to start by showing a raw items I made during a food prep spree I went on last week.

First was a recipe straight off my friend Amber's website, Almost Vegan. I originally was going to make plain coconut butter from her book, but given the sheer number of strawberries this time of year, I instead opted for Strawberry Coconut Butter. I had been saving an empty coconut oil jar for just the occasion, but the pink stuff inside is all sweet, delicious spread that goes with damn near everything. Also in the photo to the left is my own Banana Carrot Bread.

Also from the mind of Amber (and from her fantastic raw cook book, Practically Raw, that came out earlier this year) are the Naked Kale Chips. I substituted coconut oil for the olive oil in the recipe, and also added a couple cloves of garlic. The result was a crispy treat that tastes great on its own or dipped in hummus. Amber has several hummus variations in her book, but I opted to make my own. Here is the massaged kale laid out on a dehydrator tray, ready to get to work:

And here is is all shiny and crisp, post dehydration:

A few select kale chips:

 I also dehydrated some zucchini into chips:

Now onto the recipe. We had tacos for dinner last week, and I wanted a light side dish that didn't involve heating up the stove, as the summer heat makes cooking a little less fun. I came up with this simple Mexican-style slaw using pre-packaged shredded broccoli. For even more Mexican flavor, use cilantro instead of the parsley (which I used to accommodate the aversion to cilantro the oldest spawn has). After dinner, we had about half the slaw leftover, so the next day I added a can of black beans (drained and rinsed) to make it a meal of it's own.

Mexican-Style Slaw

Ingredients:

1/4 small red onion, minced

2 green onions, minced

1 tbs spicy mustard

zest and juice from 1 lime

1/4 c olive oil

hot sauce, to taste

1/2 tsp ground cumin

1 tsp sea salt

1/2 tsp cracked black pepper

1/2 bag broccoli slaw (about 2 cups)

1/4 red bell pepper, diced

kernels from 1 ear of corn

1/4 c parsley, chopped

Directions:

Whisk together onions, mustard, lime juice and zest, oil, hot sauce, cumin, salt, and pepper.

Toss the dressing with the remaining ingredients. Refrigerate for at least half an hour before serving to allow the flavors to meld. 

To the right, you can see the slaw alongside our tacos of Morning Star Chick'n, homemade salsa, and avocado.

Below is the slaw with black beans added.

Veguary minipost - Raw Tacos

I just found out there's an app to post to this site (how'd I not know?). I'm going to use this to post my eating out Veguary-capades.

Here's a test post to show my meal thus far. Last week I made the fixin's for raw tacos and snapped a photo at work (shown below). I had the rest of my tacos last night.

The "meat" is walnut filling made with walnuts (duh), sun-dried tomato, serrano pepper, and spices. The tortillas are zucchini-avocado based. I topped them with homemade salsa, avocado, and goat cheese. I need to work on the walnut filling, but these were still super-tasty!

Slow Cooked Chicken Verde Tacos with Mexican Rice and Black Beans

It was Taco Night in the anti-Chef household. I've been working a ridiculous number of hours lately, so I wanted a meal that required minimal effort on my part. This chicken uses a crock pot to achieve its slow-cooked status (and allows me to sleep while my electronic sous chef does all the work). The protein has a lot of flavor, so I recommend keeping the toppings simple. As you can see in the photo, I just used some fresh avocado and cilantro to finish my soft tacos. My oldest used some leftover Chilled Avocado Soup to top hers; the youngest didn't use any toppings at all.

Slightly more time-intensive were the side dishes. The black beans and Mexican rice were made for a potluck at work, and I was blessed to have some leftovers. I've included the recipes here, of course. Know that these work quite well made ahead of time! The microwave is my friend....

I finished off the meal with a little shredded cabbage slaw and some roasted bell peppers. Aside from the chicken, this meal counts as vegetarian and vegan. Perhaps some seitan instead for the non-carnivores out there?

Slow-Cooked Chicken Tacos in Verde Sauce

Ingredients:

6 tomatillos, husks removed and halved

2 serrano peppers, stems removed and halved lengthwise

1 small yellow onion, quartered

2 cloves garlic

3/4 c cilantro

1/4 c fresh oregano

zest and juice from 1 lime

2 tbs honey

2 tsp salt

2 pounds boneless, skinless chicken breast

1/2 tsp fresh cracked pepper

12 corn tortillas

toppings of choice

Directions:

Preheat oven to 450F. Place tomatillos and serrano peppers, cut side down, on an oiled baking sheet. Roast in oven 15-20 minutes, or until skins start to blacken.

Place roasted produce in a blender with onion, garlic, herbs, lime juice and zest, and honey. Puree with 1 teaspoon of the salt until well blended. Season chicken with remaining salt and the pepper and place in the crockpot. Cover with the tomatillo blend and cook on "Low" for 6 hours.

Using two forks, shred chicken and stir to distribute the sauce. Allow to cook another hour or two. Serve shredded chicken on warmed corn tortillas with toppings of your choice. Served 6.

Mexican Rice

Ingredients:

1 tbs butter or olive oil

1 c uncooked rice

2 cloves garlic, minced

1 tbs fresh oregano, finely chopped (or 1 tsp dried)

1/2 onion, chopped

1/2 green bell pepper, chopped

1 jalapeno pepper, minced

1 15oz can corn, drained

1 8oz can diced tomatoes with chilis

1/2 c spicy tomato juice

1 1/2 c cold water

1 tsp cumin powder

2 tsp chili powder

salt to taste

1/4 c cilantro or parsley, finely chopped

Directions:

Heat butter or oil over medium heat in a large skillet (a wok works nicely for this). Cook rice in the oil for about 10 minutes, stiring frequently, until rice just starts to brown. Add the garlic and oregano; cook another minute.

Stir remaining ingredients in and increase heat to high. Bring to a boil, then cover and reduce heat to low. Allow to cook for 20 minutes, or until liquid is absorbed. Remove from heat and let rest 10 minutes. Fluff with fork and salt to taste. Stir in cilantro. Makes about 5 cups of Mexican rice.

Mexican Black Beans

Ingredients:

1 tbs light olive oil

1/2 onion, chopped

2 cloves garlic, minced

1 tbs fresh oregano, finely chopped (or 1 tsp dried)

1 tsp cumin

1/2 tsp lime zest

1/4 tsp cayenne

2 15oz cans black beans, rinsed and drained

3/4 c Mexican lager of choice

salt to taste

1/4 c cilantro or parsley, finely chopped

lime wedges

Directions:

Heat oil in a large saucepan over medium-high heat. Add onion and saute 2 minutes. Reduce heat to medium, then add garlic, oregano, and cumin; saute one more minute.

Stir in zest, cayenne, beans, and beer. Bring to a boil, then reduce heat to medium-low. Simmer 10 minutes, stirring occasionally. Season to taste with salt and stir in cilantro. Serve with lime wedges to squeeze over beans. Makes about 4 cups of black beans.

Fiesta Lime Tilapia Tacos, Zesty Corn and Rice, and Kid-Friendly Coconut Mojitos

I don't typically go for spice blends (save the curry and masala blends I love so much!), but once in awhile one ends up in my possession. My sister dropped off a bunch of spices at my place. She travels for her job, and when her lease ended she didn't bother finding a new place since she lives out of hotels almost exclusively this time of year. This is how I came to know Mrs. Dash's Fiesta Lime seasoning blend.

I took the easy route and made tacos with the blend. I'm happy to say that they turned out quite flavorful with smoky lime tones. I've included a link to the ingredient list should you prefer to come up with your own blend.

I served the tacos with an old stand-by corn and rice dish that I use fairly often. It's a great use for leftover rice (this is where most of my Chinese take-out rice ends up). The beverage came about after I spent an evening watching baseball at a local hole-in-the-wall. The bartender and I were speculating what to do with the UV Coconut that had been sitting on the shelf untouched for several weeks. We decided that a coconut vodka mojito was the way to go. The next week I brought in some mint leaves and we tested the theory out. I worked, so I decided to make a non-alcoholic version that the spawn and I could both enjoy.

Sadly, my kids were less than thrilled with the "mojito" as it is presented here. For those that prefer a sweeter version, use half coconut water and half limeade.

Fiesta Lime Tilapia Tacos

Ingredients:

1 tbs tamari

1 tbs fresh lime juice

12 oz tiliapia filets

2 tbs Mrs. Dash Fiesta Lime seasoning (ingredients here)

1 tbs peanut oil

8 whole wheat tortillas, warmed

1/2 c salsa

avocado, sliced

1 stalk green onion, finely sliced

2 tbs cilantro, finely chopped

1 lime, cut into wedges

Directions:

Whisk together tamari and lime juice. Brush tilapia with the tamari blend, then season well with the Fiesta Lime seasoning. Heat peanut oil in a skillet over medium heat. Add the fish and cook about 3 minutes each side, or until fish flakes easily with a fork. Remove from heat and allow to rest a few minutes. Cut fish into bite size pieces.

Divide fish among the warmed tortillas and top as desired with salsa, avocado, green onion, and/or cilantro. Finish with a squeeze of lime and serve. Serves 4 (2 tacos per person).

Zesty Corn and Rice

Ingredients:

1 tablespoon oil

2 tbs onion, finely diced

1 15oz can unsalted corn, drained

1 small can of roasted green chiles, finely diced

1 tsp lime zest

1/4 teaspoon cumin

1 teaspoon chile powder

2 tbs red bell pepper, diced

1 teaspoon serrano chile, finely diced (optional)

2 c prepared rice

juice of half a lime

salt to taste

fresh cilantro (optional)

Directions:

Heat oil in a large saucepan over medium heat. Saute onion until just turning translucent, about 2-3 minutes. Add corn and let it heat for 5 minutes. Add chilis, zest, and seasonings and cook an additional 5 minutes. Stir in bell pepper, serrano (if desired), prepared rice, and lime juice. Heat through and salt to taste. Serve with cilantro, if desired. Makes 8 servings.

Coconut Mojito (non-alcoholic)

Ingredients:

1/4 c mint leaves, tightly packed

juice of 1 lime (about 2 tbs)

1 tbs sugar

2 c coconut water

16 oz club soda

ice

additional mint leaves and lime wedges for garnish

Directions:

Muddle the mint leaves with the sugar and lime juice. Place in a pitcher and pour in the coconut water. Allow to steep in the refridgerator at least an hour.

When ready to serve, fill 4 glasses with ice and divide the minty liquid among the glasses. Top with soda water and garnish with mint leaves and lime wedge. Makes 4 16oz servings.

Steak Tacos with Mexican not-Rice

What a busy month it has been! I've been absent from the cooking scene thanks to a variety of reasons (end of the school year, family vacation, work-work-work). This week I will be doing plenty of cooking, though, since I am on a daywalker's schedule for a change. It'll be interesting to see how the other half lives....

Tonight we had steak tacos. This is a simple enough meal with a ton of flavor. Because I'm a fan of irony and new ventures in cuisine, I stole my friend Amber's recipe for a vegan, raw, substitute for the traditional Mexican rice (which of course I added my own touches to). She illustrates beautifully on her page the preparation of this squash-based side dish. Meanwhile, I was lucky to get a photo of my own finished product. Seriously, you try fighting off two hungry spawn who could easily toss you over the balcony if you stood between them and dinner....

Not that I blame them. I mean, us girls gotta eat!

Steak Tacos

Ingredients:

1/2 onion, thinly sliced

4 cloves garlic, minced

3/4 c dark Mexican beer (I used Negro Modelo)

1/4 c tamari

juice of one lime

1/2 tsp each fresh cracked pepper and salt

2 tbs oil (chili oil for a little heat)

1.5 pounds flat iron steaks

8 tortillas

Directions:

In a resealable plastic bag, combine all ingredients except tortillas. Marinate steaks at room temperature for at least an hour (if marinating longer than 2 hours, refrigerate).

Heat grill pan over medium-high heat. Add steaks and grill to desired doneness (3 min each side for med-rare). Remove from pan and allow to rest 10 minutes.

Warm the tortillas according to your favorite method (I like to warm them one at a time in a skillet over medium heat, about a minute each side). Slice the steak into thin strips and divide among warmed tortillas. Add your favorite taco fillings and serve.

[In the photo we have sour cream, avocado, pico de gallo, cilantro, and a little shredded cheese in addition to the steak.]

Squashed Mexican "Rice"

Ingredients:

1 small butternut squash, peeled, seeded, and cubed (about 2 cups)

1/2 c tomatoes, diced

1 tbs green chilis, diced

1/4 c red onion, diced

1/8 c chopped cilantro

1/8 c arugula, chopped

1/2 tsp ground cumin

1/2 tsp sea salt

pinch garlic powder

juice of 1/2 lime

Directions:

Place the squash cubes in the bowl of a food processor and pulse into small, rice-sized pieces.

Transfer to mixing bowl and add all other ingredients. Mix well and serve.

[I used half cilantro and half arugula instead of all cilantro, because my oldest offspring is not a big fan of cilantro. Were she not a factor, I'd have used all cilantro as Amber does in her recipe; the arugula did add a nice peppery touch, however!]