jump to navigation

presentation is key March 18, 2010

Posted by molly in : mexican , 5comments

good morning, planet earth! how are you feeling?

i’ve just finished my morning cup of ginger green tea and am excited to share with you a beautiful photo of dinner last night. i bought the ingredients earlier in the week to make this mexican-inspired meal, but got blogger’s envy after i saw what naomi made for lunch: wrap your head around a tlayuda! goodness, that looks amazing – i’ll have to make them very very soon.

i’ll post last night’s “recipe”, even though it wasn’t all that complicated and very similar to a previous dinner i’ve posted recently. but i simply have to share it because of the way phil decided to present it. more often than not, he is the photographer – and last night he took great pride in his photos. i put my plate together in record time, STARVING, but waited patiently while he put together the gorgeous display you see below. this is the man i’m marrying, folks! and i honestly wouldn’t have it any other way :)

sweet potato burrito bowls

a nice gluten-free and healthy option instead of your standard burrito

what did i tell you?

the particulars:

  1. drizzle the sweet potato cubes with some olive oil and stick in a roasting tin. place in a hot oven and leave for 20-30 minutes, until softened and slightly crispy around the edges.
  2. get the brown rice cooking at this time as well.
  3. stir-fry the veggies: start with the onion and red chili in some oil – stir and cook for a few minutes, then add the seasoning and spices. leave to coat and cook for a few more minutes, then add the peppers. continue cooking until golden, stirring often.
  4. heat up the black beans in a small pot until warmed through.
  5. once everything is ready, layer up your bowl: rice first, then black beans, then stir-fry, then sweet potato, then avocado and tomato and coriander leaves and drizzle with lime juice. or if you’re like phil, something a bit more delicate!

lesson learned: this is an uncomplicated yet satisfying meal for two. i think refried beans are important (even though phil says it looks like cat food, and he’s pretty much right) – but regular black beans would be fine too.

viva vegan March 5, 2010

Posted by molly in : mexican , 3comments

i love it when a meal is accidentally vegan and allergy-friendly. it’s like a little bonus, the icing to my egg-free cake. aw.

it’s no secret by now that i miss being in close proximity to hundreds of mexican restaurants – but with a little stocking up on some key ingredients at whole foods, it’s quite simple to make your own little vegan mexican meal at home (if you’re in london, that is).

the first key ingredient is refried beans (preferably black beans for a healthier touch). this is something you could attempt to make yourself, but i’ve tried and it wasn’t pretty. it’s not as simple as cooking your own beans and then mashing them up. this is an acquired skill that is best left to the professionals. buy a can.

the second key ingredient is a ripe avocado. you could go for the whole shebang and make a dish of guacamole with all of the usual bits and pieces, or you could do what i did last night and just mash up an avocado with some lime juice and coriander leaves and call it a day. this is a nice way of cooling down a spicy dish. did i mention it is also vegan AND raw?

the third key ingredient is tortillas. are? is? oh well. since wraps are the next best thing, that’s what we went with. some nice soft whole wheat tortilla wraps, big enough to fit lots of black beans and veggies. it’s a favorite dinner of ours – a kind of mini buffet, as you can see in the photo. and best of all, it’s ready in minutes.

vegan fajitas

these quantities make enough stuff for 6 wraps

the particulars:

  1. heat up some oil in a wok or large frying pan and start cooking the onion. once translucent, add the garlic and red chili, stirring occasionally. add in the cumin and paprika, salt and pepper, and continue to cook. add the yellow pepper and mushrooms and stir-fry – keep it on a high heat, let it sizzle.
  2. meanwhile, heat up the black beans in a small saucepan. stir occasionally.
  3. combine the mashed up avocado, lime juice, and coriander leaves in a small bowl
  4. heat up the tortillas in a microwave – about 1 minute.
  5. once the veggies, tortillas, and beans are all done, serve everything immediately.
  6. for one serving: take a tortilla, smear on a layer of black beans, followed by avocado, spoon in some veggies, and top with salsa if you want. roll up and chow down.

lesson learned: there’s nothing fancy or refined about this meal. just hearty and tasty ingredients for an evening when only quick and easy will do.

a taste of the pacific February 27, 2010

Posted by molly in : mexican , 3comments

today, i’m thinking positive. my hobbling is decreasing by the day, i’ve got an exciting event to plan, and dinner last night was super tasty and reminded me of san diego (always a good thing).

now it’s your turn: what are three things you are feeling positive about right now? seriously, i want to know! comment please :)

i’m really excited to share this recipe with you, because it’s so tasty and QUICK to make. there’s three essentials: FRESH halibut (pacific), a RIPE avocado (smushy), and a JUICY grapefruit (or any other citrus fruit… orange will do). it’s fun to put these guys together and then chomp on down. ideal for a small group of people for dinner.

fish tacos with grapefruit salsa

makes enough for 6 tacos – based on this recipe from the california avocado commission

the particulars:

  1. make the salsa: slice ends off grapefruit and stand it upright on your chopping board. cut away peel and membranes, exposing fruit. working over a bowl to catch the juices, separate the grapefruit sections by slicing with a serrated knife between membranes. remove and discard seeds.
  2. cut grapefruit segments and avocados into 1/2 inch dice. toss with the chipotle paste and chives in a medium mixing bowl. gently stir in reserved grapefruit juice, orange juice, lime juice, a little olive oil, salt and pepper. let sit 30 minutes before serving.
  3. fish: on the stovetop, heat a griddle pan over medium-high heat or prepare a medium-hot grill. drizzle halibut with olive oil, season with salt and pepper, and grill until barely done. depending on thickness, this should be 2-5 minutes per side. remove fish from grill, cool slightly, and pull apart into large flakes.
  4. place warm tortillas (or taco shells) on a work surface. line each with a piece of lettuce and chunks of fish.
  5. spoon some salsa over each taco and serve immediately.

lesson learned: they are very very messy, these tacos. but that’s part of the fun.

healthy superbowl feast February 8, 2010

Posted by molly in : mexican, particularly random , 4comments

believe it or not, the superbowl is realllllly not a big deal in england. i know. shocking! but i still wanted to enjoy the day as though it was a normal superbowl sunday by having some friends over and cooking up some classics. with a pretty healthy twist of course.

the main part of the meal was a vegan chili, based on the fitnessista’s sweet potato and black bean version. of course, i had to up the ingredients a bit to feed 9 hungry mouths, but the main southwestern flavours were there. i also whipped up some cornbread, based on the veganomicon recipe but with a few minor adjustments (the main one being that i used goat’s milk instead of soy milk, making it non-vegan…). and my friend suzanne whipped up her fantastic guacamole. she’ll tell you all about her recipe on another day!

phil and i also made some homemade hummus with crudites. i’d say this was the best hummus yet. i’m so glad i have leftovers for lunch today. i think the secret ingredient is paprika, and lots of it.

overall, i think this was a great meal – for any occasion, not just an american sporting event! congrats have to go to the saints, who i was totally rooting for. unfortunately, i fell asleep at 2am, missing the last hour (perhaps the most exciting hour too, by the looks of it)! and thanks to tom and lucy for staying over and powering through :)

on with the recipes.

cornbread

based on the recipe from veganomicon


the particulars:

  1. preheat the oven to 350F/ gas mark 4. either use a cast-iron skillet or a 9 x 13-inch baking pan. i used a 9-inch round foil pan for mine. but usually this would be square. i guess i’m just a cornbread maverick.
  2. combine the milk and vinegar in a jug and set aside to curdle.
  3. in a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. make a well in the centre and add the milk mixture and oil. use a wooden spoon to mix together until just combined. some lumps are okay.
  4. pour the batter into the prepared skillet or pan. bake for 35-40 minutes, until a knife inserted through the middle comes out clean. remove from the oven and let cool before serving.

sweet potato & black bean chili

based on the recipe from the fitnessista, with adjustments. this serves about 8 people. i forgot to take a picture while it was cooking!!! fail!


the particulars:

  1. heat some vegetable oil in a large pot. add the onions and garlic; cook until translucent. add the carrots, celery, chili, and peppers. sprinkle the chili powder, cumin, paprika, and cayenne on top. cook for about 5 minutes. throw in the sweet potatoes and cook for another 5 minutes.
  2. add the cans of beans and tomatoes, as well as some salt and pepper. bring to the boil, then reduce the heat to a simmer, put a cover on top, and leave to cook for 20 minutes. stir occasionally.
  3. after 20 mins, take the cover off, continuing to simmer and stir every so often. after another 15 minutes, the chili will be done and ready to serve. OR
  4. leave to cook for up to 2 more hours. alternate with the cover off or on, depending on how liquidy you want the chili. the sweet potatoes will eventually start to disintegrate the longer you leave it, giving it a nice hearty texture.
  5. before serving, squeeze the lime juice in, adjust the seasoning and spices to your taste, and stir through.
  6. serve with rice and/or cornbread.

lesson learned: yumsville, usa. population: anyone who was in my living room last night.

wrap it up January 26, 2010

Posted by molly in : mexican , 1 comment so far

yesterday was blissful – very unlike a monday. i met up with the fabulous naomi for lunch in covent garden, where we munched on vegan delights, and then she showed me the greatest store i’ve ever seen. it’s bursting at the seams with adorable (and totally unnecessary!) japanese delights – it goes way beyond hello kitty and pokemon. we were squealing with delight at all of the teeny tiny little toys. they must pump extra oxygen in there or something. but we ended up buying a box each containing a mystery surprise inside – a miniature airplane meal set.

yes, that says santa claus airlines. because my character was flying from helsinki, duh! the photo doesn’t do justice to how very small the pieces are. but i love it! naomi, look what i founnnnnnnnd! lol :)

i promise we’re not insane – just have a new slight obsession, that’s all.

last night, i was in the mood for some mexican food so i whipped up some fajitas with black beans and guacamole. the black beans DID NOT turn out right. i even soaked them overnight and everything! next time, i’m buying a can. i know it’s cheaper to soak and cook dried beans, but it’s such an effort for iffy results.

the guac was great though! i used a whole avocado and about 15 cherry tomatoes, sliced in quarters. i added half a red chili, finely chopped, some coriander leaves, the juice of half a lime, and salt and pepper. then i smashed it all together with a fork. so good!

phil had grated cheese (red leicester to be precise) on his, and we split the rest — using corn tortillas instead of flour. but the veggie filling had to be the best part.

vegetarian fajitas with sweet potato and green beans

here’s mine, pre-wrap.

the particulars:

  1. in a wok (or large skillet) heat up some olive oil, then add the onion. cook for a few minutes to soften, then add the carrots and sweet potato. add the paprika, cumin, salt, and pepper. and leave to cook for several minutes, stirring occasionally. after about 7 minutes, cover with a lid (or foil) and cook for another 7 minutes, until veggies are softened.
  2. add the pepper, chili, courgette, and green beans, and cook until warmed through, tossing occasionally. re-season with salt and pepper and add the lime juice a couple of minutes before serving.
  3. warm up some corn tortillas in the microwave or hot oven, and serve everything immediately, letting everyone help themselves.

lesson learned: this isn’t rocket science, i know. but i’ve never used sweet potato before, and it picked up where the black beans left off. they were too dry, so they didn’t bind all the ingredients like the sweet potato did. for next time though, i need to remember to buy a can of black beans!