Blue Corn Tortillas

Blue Corn Tortillas

This is a super easy recipe for making corn tortillas! I like the blue corn masa harina because it contains 20% more protein than its white corn counterparts. It is also gluten-free and has less starch and a lower glycemic index (GI) than white or yellow corn. Like blueberries, blue corn contains naturally occurring anthocyanin. Anthocyanin is the pigment that makes a plant or grain blue, red, purple, or black. These richly colored foods are high in antioxidants and anti-inflammatory properties!

Once you make homemade tortillas, I promise you’ll never want to use storebought tortillas again! You can use masa harina for making tortillas, tamales, gorditas, corn chips, enchiladas and sopes! You don’t need a tortilla press, but they are super handy, especially if you’re like me and use a lot of tortillas. You will want to buy one.

It is essential to follow these directions implicitly. While the ingredients are simple, the process is precise. A few things to note– do not press the tortilla too hard, or it will smear. And remove the parchment from the tortilla and not the tortilla from the parchment. This prevents the tortilla from tearing. I typically remove the top sheet of parchment, place the dough side down on the comal, and carefully remove the second sheet. If the dough sticks to the parchment, spray with a tiny bit of oil.

Enjoy!


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Blue Corn Tortillas

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 8 tortillas

Ingredients


Instructions

  1. Warm a cast-iron skillet or a comal over medium heat. Prepare a clean kitchen towel to wrap tortillas to keep them warm and cut 2 10×10-inch sheets of parchment paper.
  2. Add masa to a medium-size bowl and, using your fingers, add just enough water until well combined.*  (See note).
  3. Knead the dough well (about 5 minutes) and roll into a large ball. Cut it in half lengthwise. Cut each dough half in half lengthwise once more. Finally, cut each half in half widthwise a final time, so you have 8 small pieces of dough.
  4. Roll each piece of dough into a ball, place it on a plate, and cover with a clean towel to prevent drying.
  5. Place each ball between the two sheets of parchment and press into a flat disk. Using either a tortilla press or a heavy baking dish, press dough into a 6″ tortilla.
  6. Gently remove parchment from each side of the tortilla, place it carefully on the hot skillet/comal, cook for about 40-45 seconds, then flip it up and cook for another 45 seconds.
  7. Flip tortilla again and cook for another 15-20 seconds or until it begins to puff. ** (See note).
  8. Place tortilla between a kitchen towel to keep it warm. Repeat the steps with the remaining dough.

Notes

*If the dough is too sticky, add just a little masa until it no longer sticks to your fingers.  If it is too crumbly, add just enough water to form a solid dough so that it sticks together when firmly pressed.

** If the tortillas do not rise, you have not kneaded the dough well enough.

Keywords: Blue corn tortillas, masa, blue masa, tortillas

 

Smoked Cauliflower & Oyster Mushroom Tacos

I love tacos. And I’m pretty confident before I die, I will have made them in every possible way. Honestly, I could eat a taco variety every day and never be tired of them. And these tacos are my new favorite. I recently discovered the versatility of oyster mushrooms and decided that they would make an excellent filling choice for my next taco venture.

The word taco comes from the Nahuatl (Aztec) word ‘tlahco,’ which means “half or in the middle,” referring to how it is formed. It is believed that the origin of the taco started in Mexican silver mines in the late 19th century. To mine the silver, Miners added gunpowder to paper which was then folded in half and inserted into rocks before detonation. Taco de minero literally translates into “miner’s tacos.” The tacos then were very different from tacos today. Typically they were made using a soft corn tortilla filled with fish or organ meat. Nowadays, there are dozens and dozens of taco varieties.

I used smoked paprika and an ancho chili powder to get a smoky cauliflower taste without pulling out the smoker. I thought the ancho chili powder would pair well with its daddy, the poblano. Made from dried poblano chilies, ancho chili powder is quite different from regular chili powder, usually, some form of a dried chili cut with cumin, oregano, and paprika. You could also obtain the same smokiness by using chipotle powder, but because it packs some heat, you need to cut the ingredient amount by half.

I have included the recipe for my blue corn tortillas. The only thing that I love more than a taco is a good tortilla. If you’ve never made them before, fear not. They couldn’t be easier to make! Only two ingredients, the key is a good masa flour, and to use only enough water to create a dough. I have a tortilla press because I generally always make my tortillas. But you don’t need a press. You only need something heavy to press them with, like a heavy baking dish.  I promise once you start making your own tortillas you’ll never go back to store-bought again.

As always, tag me and let me know how you like them!

XO,

Steph


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Smoked Cauliflower & Oyster Mushroom Tacos

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 6-8 Tacos 1x
  • Cuisine: Mexican
  • Diet: Vegan

Ingredients

Scale
  • 12 oz cauliflower, cut into small florets
  • 68 ounces oyster mushrooms, thinly sliced (I pull mine apart)
  • 1 large or two small poblano peppers, thinly sliced
  • 1 small sweet onion, thinly sliced
  • 2 tablespoons olive oil
  • 1/4 cup vegetable broth or water
  • 1 1/2 tablespoons ancho chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • Pinch of red pepper flakes
  • 1/2 teaspoon salt & pepper
  • 2 cloves garlic, minced
  • 2 teaspoons freshly squeezed lime juice
  • 8 (6-inch) crisp corn tortillas
  • 1/2 cup chopped fresh cilantro for garnish
  • Corn Tortillas
  • Vegan cojita cheese (Violife’s feta works too!)
  • Green onions, for garnish
  • Salsa verde

Instructions

  1. Preheat oven to 425°F.
  2. In a large mixing bowl, toss the cauliflower with 2 tablespoons of olive oil, chili powder, smoked paprika, cumin, red pepper flakes, and a generous pinch of salt. Spread the cauliflower on a lined baking sheet, and bake for 25 minutes, or until crispy.
  3. While cauliflower is roasting, warm a large skillet over medium heat and add onion, poblanos, and broth. Sauté until onions and peppers are tender and lightly golden, about 15 minutes. Add the garlic and sauté for 30 seconds, or until the garlic is fragrant.
  4. Add 1/2 cup salsa verde to mushroom/pepper mix and cook for an additional 1-2 minutes. Remove mixture from the heat and add lime juice. Adjust the seasonings as desired.
  5. While mushrooms are cooking, warm a comal or skillet over medium-high heat. Cook each tortilla until lightly browned on each side. (To keep warm, cover cooked tortillas with a clean dishcloth)
  6. To build each taco, add mushroom mixture, and top with roasted cauliflower to a tortilla.  Garnish with cilantro, salsa verde, green onions, and vegan cojita.
  7. Enjoy!

Keywords: Vegan tacos, mushroom tacos

 

 

Beet & Tahini Superfood Dressing

Beet & Tahini Superfood Dressing

With the dull grey skies of winter abound, what better way to color your world than with vibrant, nourishing superfoods! I love winter for many reasons. I love hiking, skiing, running, and eating hearty winter soups, stews, and salads. Yes! Raw salads loaded with bright, delicious, vibrant vegetables, fresh herbs, seeds, nuts, and sprouts! I love shaved Brussels sprouts and purple cabbage. Bite-sized crowns of golden and purple broccoli, multicolored carrots, mixed with a variety of dark leafy greens…does it get any better? Add some fermented vegetables and hemp seeds, and baby I’m yours!

But a big salad needs a big dressing. I wanted it to pack a punch and be as colorful and nutritious! After working out a few recipes, I finally decided on this Beet and Tahini dressing! This match made in heaven dressing is an instant love connection and the perfect accompaniment for my winter “veg fest” salad! Suffering from a little seasonal affected disorder?  Adding some dark leafy greens like kale or rainbow chard to your diet has been shown to decrease the winter blues!

I always keep Cleveland Kitchen’s Beet Red Raw Gut Saurkraut on hand. It is delicious, and I use it on salads, tacos, Buddha bowls, and sometimes I eat it directly out of the bag! It also makes the best salad dressing. It is so good for you with fermented red cabbage, beets, and carrots! Did you know that eating fermented foods can also boost beneficial gut bacteria and improve digestion?

No worries, if you don’t have the kraut, add some shredded carrots, a little red wine vinegar, and a roasted beet to the blender and blend away! I also added a tablespoon of beet juice powder. Again, no worries if you don’t have it. I love it for so many reasons (it’s a great food coloring) but mostly because I wanted the added nutrition! Beet Roots Juice is a highly concentrated powder that boosts brainpower, improves athletic performance, fights inflammation, and supports liver health…the list goes on and on!

 

I also added ashwagandha to my dressing because, well, I add it to everything! If you don’t know it, ashwagandha is an evergreen shrub in the Solanaceae or nightshade family that grows in India, the Middle East, and parts of Africa. It is used for improving blood sugar, reducing inflammation, boosting mood, improving memory, and reducing stress and anxiety!

It keeps well in the fridge, and it works quite well over roasted vegetables and white beans, too! You can even add a little stock and make soup out of it, or add some chickpeas and turn it into hummus! If you make it let me know!
Stay warm,
XO-
Steph

 


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Beet & Tahin Superfood Dressing

  • Author: Stephanie Bosch
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes (if cooking beets)
  • Total Time: 35
  • Yield: 8 servings 1x

Description

I love this recipe!  It’s nutritionally dense and gut healthy! You can double the recipe and freeze the half you don’t use!


Ingredients

Scale
  • 1/2 cup of shredded red beet slaw or 1 medium beet, washed, peeled, roasted, and shredded, and 1/3 cup shredded carrots
  • 1 tablespoon of beet juice powder (optional)
  • 2 tablespoons tahini
  • 1/2 teaspoon ashwagandha, (optional)
  • 2 tablespoons agave syrup
  • 1 teaspoon sea salt
  • 2 teaspoons Dijon mustard
  • 2 1/2 tablespoons red wine vinegar
  • 2 tablespoons fresh minced herbs (I used chervil and oregano)
  • 1 small shallot, finely diced
  • 1 teaspoon garlic, minced
  • 1/2 cup water (add more depending on consistency)

Instructions

  1. If using a whole beet instead of the fermented slaw, wash and trim the beet. Rub in olive oil and sprinkle with a pinch of sea salt. Place in aluminum foil and roast at 425°F for 45 minutes, or boil on the stovetop until fork-tender, about 25 minutes.
  2. Let cool and add 1/3 cup shredded carrots and a teaspoon of red wine vinegar.
  3. Add all ingredients to blender and blitz well until blended.
  4. Taste for seasoning.
  5. Store in an air-tight container for up two 7 days in the refrigerator.

St. Louis Style Ravioli with a Garlic Basil Fondue

St. Louis Style Ravioli with a Garlic Basil Fondue

Sometimes recipes write themselves. And if recipes were writers, this, my friend, is a Nobel laureate! Well…maybe it isn’t serving the greatest benefit to all of humankind, but it’s definitely a tasty benefit to your taste buds! And it might be something new for you. I love toasted ravioli. It was one of my guilty pleasures, especially on a football Sunday, it was also created here in my hometown, or so the story goes.

A little taste of midwestern Americana, most accounts of toasted ravioli trace its origins to The Hill, a predominantly Italian-American neighborhood in South St. Louis. Supposedly, a guy named Chef Fritz accidentally dropped a ravioli into the fryer at the legendary Mama Campisi’s. “Mickey Garagiola, older brother of Major League Baseball Hall-of-Famer Joe Garagiola, was actually at the bar during the mishap and was the first to witness and taste the accidental treat. Other people have tried to take credit, but being a passionate Cardinal fan, I’m going with the Garagiola’s on this one! 

Traditionally toasted rav’s are served with a tomato meat sauce for dipping. And if you’ve never had them, I highly recommend eating them that way at some point. However, we will lightly pan fry them for this recipe and drop them right into a decadent creamy, cheesy fondue and finish them in the oven.

The fondue is also a treat to be savored! An apres-ski pleasure in the Alps, Swiss fondue is essentially a mixture of cheese, wine, and flour. You can use it as a sauce over pasta, a dip for veggies, and of course, as a base for these yummy ravioli. So whether you’re congregating after a day on the mountain with friends or just looking for a rich, velvety cheese sauce that cannot be matched, this recipe is for you. Oh, and don’t forget to top it with your favorite vegan parmesan!

XO,

Steph


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St. Louis Style Ravioli with a Garlic Basil Fondue

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 2 dozen 1x

Description

So yummy and easy to make, these toasted ravioli can be served with a simple marinara, or dressed up and served in a creamy cheesy fondue!  Make sure you use an oil with a high smoke point (over 400°F.) meant for frying.


Ingredients

Scale

Ravioli:

  • 1 (12 oz) pack of Nasoya Vegan Won Ton Wraps *see note
  • 1 package of vegan plant-based Italian sausage (I only use Hungry Planet) **see note
  • 1 package of vegan mozzarella, crumbled into 1″ pieces (I like Miyoko’s)  ***see note
  • 1 sweet onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon oregano
  • 1/2 teaspoon pink Himalayan sea salt
  • 1/2 teaspoon fresh ground pepper
  • 3/4 cup Italian seasoned bread crumbs
  • 1/2 cup plant-based milk
  • 2 tablespoons of egg replacer (I like Just Egg, but you can also use aquafaba)
  • 3 cups frying oil (I use safflower oil–510°F, or peanut oil–450°F)

Fondue:

  • 1/2 cup dry white wine (for non-alcohol, 1/4 cup white wine vinegar to 1/4 cup water)
  • 1 clove garlic, whole peeled
  • 3 cups vegan white cheese I used Violife feta, Daiya Farmhouse (block) Jalapeno, and Miyoko’s mozzarella (vegan parm and nutritional yeast would work well too)
  • 1 cup vegetable stock
  • 1 tablespoons Kirsch (or cherry juice)
  • 1/4 teaspoon lemon juice (if using vinegar in place of wine, skip the lemon juice)
  • 1 teaspoon dried basil, 2 teaspoons if using fresh
  • Dash of paprika
  • Dash of garlic powder
  • Dash of nutmeg
  • Dash of white pepper
  • 2 tablespoons tapioca starch

Instructions

I like to make the fondue first. You can assemble the ravioli in advance, but if not eating them the day of, put them on a parchment-lined baking sheet and place them in the freezer.

Fondue:

  1. Rub the inside of an enameled cast-iron casserole with the garlic clove; discard the garlic.
  2. Combine the grated cheeses with the wine and tapioca starch.
  3. Add lemon juice, basil, paprika, and garlic powder to the pot and cook over moderate heat, occasionally stirring until the cheeses melt about 5 minutes.
  4. Add the kirsch, vegetable stock, and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don’t overcook the fondue, or it will get stringy. Remove from heat.
  5. Turn on the oven. Set to broil.

Ravioli:

  1. Warm a medium-size nonstick skillet over medium heat. Add onion and 1/4 water. Saute onions until they soften and become translucent (about 8 minutes).
  2. Add garlic and cook until fragrant (about 30 seconds).
  3. Add sausage, oregano, and salt/pepper. Saute until the sausage begins to brown if ingredients start to stick at 1-2 tablespoons of water.
  4. Add mozzarella cheese and stir until melted.
  5. Remove from heat and set mixture aside.

Assemble:

TOOLS–(Pastry brush, a small bowl of water. A ravioli cutter is helpful but optional)

  1. To assemble ravioli, lay half the won ton wrappers on a flat dry surface. (Make sure you only have one).
  2. Add 1 tablespoon of filling to the middle of each won ton wrap.
  3. Dip a pastry brush into water and lightly brush the perimeter of the won ton wrapper.
  4. Using the other half of the wraps, brush one side of the wrap with a small amount of water and lay the wet side down directly on top of the meat-filled wrap. Repeat until all 24 are sealed. I like to start at the top and work my way around sealing the edges with my fingers. You can apply slight pressure to the middle and press down around the filling. Take a little water and smooth it down with your finger if it tears. Make sure they are sealed well. If using a ravioli cutter, press down until ravioli is cut and well sealed. Place on a parchment-lined baking sheet.
  5. Combine milk and egg sub in a small bowl. Place breadcrumbs in a pie pan or shallow bottomed bowl. Dip ravioli in milk mixture and coat with breadcrumbs.
  6. In a large, heavy pan, pour oil to a depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese.

Baking:

  1. To a medium casserole dish, add fondue and place ravioli on top. Spoon fondue sauce onto ravioli to coat. If the sauce is too thick, add 1/4 cup of water or vegetable stock to thin.
  2. Place in oven and bake until fondue is bubbly and slightly browned. About 2-3 minutes.
  3. Remove from oven and sprinkle with additional parmesan cheese and basil!
  4. To serve, place ravioli on a plate and drizzle with fondue. Top with parsley and additional parmesan.
  5. Serve immediately.
  6. Enjoy!

Notes

*One pack of won ton wrappers makes 24 ravioli.

**I’ve tried a half dozen or so plant-based sausages, and nothing compares to the flavor and texture of Hungry Planet.  It also has a whopping 17g of protein and zero fat!

***I like whole block vegan cheeses.  I’m not too fond of shredded cheeses because of the taste.  The anti-caking ingredients give it a strange flavor.

Potato Corn Chowder with Roasted Poblano Pepper

Potato Corn Chowder with Roasted Poblano Pepper

I tend to go with the flow regarding cooking (and most things in life). Never really having a set menu for the week, most of my ideas come from random places. The other day I saw a beautiful bunch of white asparagus and purple Brussels sprouts and loaded up my cart. I’ve also been known to buy things with absolutely no idea of what I will do with them.  Other times I’m inspired by the beauty of food photographs. But most of the time, dinner is mood and taste-dependent!

Lately, and for obvious reasons, I’ve been craving warm comfort foods.

When I think of autumn, I think of hearty soups and stews. Enter the Smoky Poblano Corn Chowder. It has nearly all my favorite ingredients, corn, potatoes, chili peppers, coconut milk, and Mexican spices. I mean, who doesn’t love cumin and coconut milk? I made a tasty bouquet of roasted corn, sprouted lentils, and microgreens seasoned with the same spices as the soup for a garnish.

I love that it comes together quickly and that it tastes so damn good. You can skip the garnish if you are so inclined; however, it’s a major flavor bomb, it’s also gorgeous, and I highly recommend it. And don’t forget to give each bowl a light dusting of chili powder.

I wanted some texture, but I also wanted thick and creamy. Some recipes use corn starch to thicken, but I’m not a fan. So when the chowder was done cooking, I took about a third of it (about 3 cups), put it in the blender, then added it back into the soup. It worked perfectly. This recipe serves 4-6, but it is easily doubled and will keep in the freezer for up to two months.

As always, tag me and let me know if you liked it.

Stay Warm,
Steph


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Potato Corn Chowder with Roasted Poblano Pepper

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4-6 cups 1x
  • Diet: Vegan

Ingredients

Scale
  • 1 medium onion, diced
  • 2 stalks celery, sliced
  • 1/2 cup carrots, julienned
  • 1 large poblano chili, roasted and diced
  • 2 garlic cloves, grated 
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon Mexican oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups vegetable broth
  • 3 medium (skin on) potatoes, washed and diced
  • 4 cups fresh or frozen corn*
  • 1 can full fat coconut milk

Garnish:

  • 1/2 cup corn kernals
  • 1/2 cup micro-greens
  • 1/4 cup sprouted lentils (optional)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Mexican oregano

 

 


Instructions

Garnish:

  1. Mix all ingredients well in a small bowl and set aside.

Chowder:

  1. Warm a medium-size skillet over medium-high heat, add onion, celery, carrot, chili, and 2-3 tablespoons vegetable stock. Saute for 4-5 minutes until vegetables begin to soften. Add garlic and spices cook for 1-2 minutes.
  2. Stir in broth, scraping the bottom of the pot to remove any browned bits.
  3. Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium-low.
  4. Cover and cook for 15-20 minutes until potatoes are fork-tender. Reduce heat to low.
  5. Add coconut milk and whisk into the soup mixture.
  6. Adjust seasonings. Careful with the oregano as it can make the soup bitter.
  7. Ladle into bowls and garnish.
  8. Serve
  9. Enjoy!

Notes

Do not use canned corn if possible.  Canned vegetables have a metallic taste and are often loaded with sodium (preservatives).   In the winter frozen organic corn is best.

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Mexican Pozole (Rojo)

Mexican Pozole (Rojo)

A traditional Mexican pozole or posole is a stew made from beans, hominy, and meat. Slow-simmered in a soupy broth, a pozole is traditionally served on Christmas eve, and you can trace its roots back to the ancient Aztecs! This rich and hearty dish is so flavorful and delicious, and the best part is there were no pigs harmed! Don’t worry. The white Mexican hominy gives the stew a nice meaty chew!

Hominy, if you don’t know, is dried corn, or maize, treated with lime to help soften the tough outer shells of the kernels, making them easier to digest. Furthermore, in Mexican cooking, hominy is ground down to make masa flour.

If you’ve been following my blog for any amount of time, you know that Mexican food is my favorite food. I’m pretty sure I could eat it every day. I love the addition of diced raw onions, avocado, and cilantro as a garnish. You could also add vegan sour cream if you’re feelin’ it. This pozole is made in a red sauce (Rojo), but you can use tomatillos and have Pozole Verdes if you’d like.

I made my pinto beans in my instant pot, and they were ready in 50 minutes. You can soak your beans overnight and make them according to your package directions, or you can use canned beans. I prefer to make my own and generally keep 5 lb bags of beans in my pantry. I’m not too fond of the metallic taste of canned beans, and I like to control the texture myself.  However, I did use canned hominy for apparent reasons. They are great the day you make them, and they are even better the next day!
Tag me if you make it and let me know how you like it!

XO–

Steph


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Mexican Pozole (Rojo)

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 cups 1x
  • Diet: Vegan

Description

Warm and hearty, this Mexain Pozole will likely become a staple in your weekly winter rotation!  Double the recipe, and you can store this in the freezer for up to 2 months.


Ingredients

Scale

PInto Beans:

  • 1/2 pound dry pinto beans (about 1 cups), or 2 cans of no salt added pinto beans
  • 3 cups vegetable stock, or filtered water* ( see note)
  • 1 white onion, diced
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper

Pozole: 

  • 1 (28 oz.) can of White Mexican Hominy
  • Cooked pinto beans
  • 3 whole dried guajillos chiles, stemmed and seeded
  • 2 whole dried ancho chiles, stemmed and seeded
  • 1/2 white onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno seeded, and diced
  • 2 tablespoons chili powder
  • 1 tablespoon yellow mustard
  • 1 teaspoon cumin
  • 1 teaspoon dried Mexican oregano

Garnish: 

  • Chopped onion
  • Diced avocado
  • Minced cilantro
  • Sliced radish
  • Hot sauce

 


Instructions

  1. If using dried beans, add beans to a bowl and rinse.  Sift through beans to remove any grit or broken shells.  At this point, you can either soak beans overnight to make on the stovetop (follow package directions) or add to an instant pot with 6 cups vegetable stock, onion, bay leaves, and salt and pepper—Cook at high pressure for 50 minutes.  Let pressure reduce naturally, about 10 minutes.  Set aside.
  2. While pinto beans are cooking, add chilies, onion, and garlic to a small pot of boiling water.  Use enough water to cover the chilies.  Reduce heat and simmer until chilies and onions have softened about 7-8 minutes.
  3. When chilies are done, carefully add all ingredients to a blender and blend until smooth.  If the sauce is too thick, add stock or water to thin.  It should have a paste-like consistency.  In a colander, strain sauce into a bowl.
  4. Carefully add pinto beans (do not drain), hominy, chili paste, and remaining ingredients in a medium stockpot. ** (See note)
  5. Simmer covered on medium-low for 20-25 minutes until hominy softened but still firm.
  6. Remove lid and taste for seasonings.
  7. Ladle Pozole into a serving bowl and garnish.
  8. Enjoy!

Notes

*I like to use a flavorful stock to make my pinto beans, but if you use water, I recommend adding a teaspoon of garlic and onion powder to your beans!

**You can also finish the pozole in the instant pot by skipping the stockpot and cooking using the saute function.  I didn’t do this because I like to control my heat.  But this is a viable option.

Coriander Sweet Potato Salad with Maple Dijon Vinaigrette and Pomegranate

Coriander Sweet Potato Salad with Maple Dijon Vinaigrette and Pomegranate

A few weeks ago, I was on the hunt for a pretty serving bowl. I wanted something classic. Something that looked old but didn’t have to be old, with good color and lines. I found one at Williams Sonoma and immediately went to work on creating a colorful salad to put in it!

I don’t know about you, but I love a good salad. I also have a thing for sweet potatoes. Truthfully, I have a “thing” for all potatoes, but sweet potatoes are my favorite. Baked, roasted, mashed, or fried, the potato is a quintessential vegetable.

I wanted to make the salad part savory, party sweet, partly cooked, and part raw. This Coriander Sweet Potato Salad with Maple Dijon Vinaigrette and Pomegranate is all that! It’s loaded with nutrients, flavor, and texture. It’s also beautiful and ready to serve in just 30 minutes!  Let me know how you like it!

P.s. I also doubled the vinaigrette dressing to use for a later date.

Stay Warm.

XO,
Steph


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Coriander Sweet Potato Salad with Maple Dijon Vinaigrette and Pomegranate

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 30
  • Yield: 4 Servings 1x
  • Diet: Vegan

Description

Easy and delicious this salad is almost too pretty to eat!


Ingredients

Scale

Salad:

  • 2 sweet potatoes, cleaned and quartered lengthwise (don’t worry about peeling)
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon dried coriander
  • 10 oz mixed greens (I used spring mix)
  • 1 pomegranate, cut and arils removed; as set aside
  • 1/4 cup raw sunflower seeds (can use roasted/salted, if need be)
  • 2 tablespoons fresh thyme, stemmed
  • 1/4 cup fresh cilantro, minced
  • Vegan feta (I like Violife), crumbled

Dressing:

  • 1 shallot, minced
  • 1/4 cup maple syrup
  • 2 tablespoons dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoon white wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons fresh minced thyme, or 1 teaspoon dried
  • 1 teaspoon dried coriander
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper

Instructions

  1. Preheat oven to 425°F.
  2. Toss potatoes in olive oil and sprinkle with coriander.
  3. Add potatoes to a parchment-lined baking sheet, roast for 30 minutes, turning potatoes once after 15 minutes.
  4. While potatoes are roasting, whisk maple syrup, mustard, cider vinegar, shallot, garlic, herbs, and spices in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
  5. When potatoes are done, remove them from the oven and set them aside to cool. Cut each potato quarter in half when they have cooled enough to touch.
  6. In a medium-size serving bowl, layer the salad. Add a handful of mixed greens and 1/4th of potatoes. Drizzle with 2 tablespoons vinaigrette, 1 tablespoon sunflower seeds, 1 1/2 teaspoon fresh thyme, 2 tablespoons feta, 2 tablespoons arils, 1 tablespoon cilantro. Continue to layer this way until all potatoes have been used.
  7. Divide equally among 4 bowls.
  8. Enjoy!

Notes

Look for a firm pomegranate. I like to cut my pomegranates in half, and in a bowl half full of water, pull the pomegranate apart by hand, removing all of the arils. Once I have them removed, I dispose of any large pieces of the pith (the spongy white tissue lining) and rapidly stir the arils by hand to remove any additional pieces of pith that may still be attached.


Nutrition

  • Serving Size: 4

Keywords: Vegan Salad, Sweet Potato Salad

A

Spicy Vegan Shakshuka

Spicy Vegan Shakshuka

Some of my fondest memories center around food. While I think that might be the case for many of us, Sunday breakfasts, in particular, have always held a special place in my heart! When I was a kid, I spent a lot of time with my mom’s parents. I absolutely loved being at grandma and grandpa’s house! Nearly every weekend, I was there with my little brother Sean and at least two of my four cousins. The weekend was even better if my aunt Tammy agreed to spend the night (I would literally beg her), and we got to add an extra chair around the breakfast table! Oh, how I miss those days.

Anyway, Sunday breakfasts are still a big deal to me, and there is rarely a Sunday morning that goes by when I’m not in the kitchen playing music and making a big ole’ breakfast. Admittedly, I get stuck and end up making the same dish on repeat. But every once in a while, a magical Unicorn comes along and becomes a part of my Sunday rotation! Enter the Shakshuka!  The literal translation of the Hebrew word shakshuka means “all mixed up”! And I’d say that’s a pretty good description of this north African egg dish made with peppers, tomatoes, and eggs. It’s super flavorful and hits the spot! It also reminds me of a meal I used to eat when I was a kid.

Last week my husband found a recipe for “Eggs in a Hole” in the newspaper (remember those?) and asked me if I’d ever had it. I laughed and said, “You better believe it”! In fact, it was one of the first breakfast meals I ever made on my own, besides Quaker’s Maple and Brown Sugar Oatmeal (remember that?). This Shakshuka reminds me of my childhood fav in that the eggs are carefully placed in a hole and cooked until firm. Only in the Shakshuka, the eggs are nestled in a bed of tomatoes and peppers and not white Wonder bread!

I really love this simple but flavorful dish and hope you all do too! Oh, and if you can’t find Just Egg, I’ve included a delicious option in the notes section of the recipe! Be sure to tag me and let me know how you like it!

–XO

Steph


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Spicy Vegan Shakshuka

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Diet: Vegan

Ingredients

Scale
  • 1 tablespoons extra-virgin olive oil
  • 1 cup sweet onion, diced
  • 1 organic red bell pepper, seeded and diced
  • 1/2 teaspoon sea salt
  • Fresh ground black pepper
  • 3 medium garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (can also use one chipotle pepper in adobo)
  • 1 28-ounce can diced fire-roasted tomatoes
  • 1 tablespoon tomato paste
  • 1/2 container Just Egg
  • cup crumbled vegan feta cheese
  • ¼ cup fresh parsley leaves
  • 1 avocado, sliced
  • Sliced red onion
  • Microgreens for garnish, optional
  • Toasted ciabatta, for serving 

Instructions

  1. Warm oil over medium heat in a 12-inch cast-iron skillet with a lid. Add onion, red pepper, salt, and several grinds of fresh pepper and cook until the onion is soft and translucent about 8 minutes.
  2. Reduce the heat to medium-low and add garlic, paprika, cumin, and chili powder.  Stir and let cook for about 30 seconds, then add the tomatoes and tomato paste. Simmer for 15 minutes until the sauce is thickened.
  3. Make 4 wells in the sauce and add Just Eggs. Cover and cook for 2 minutes and then add feta. Cook until the eggs are set, 5 to 8 minutes.
  4. Season with salt and pepper to taste and sprinkle with the feta, parsley, avocado, and microgreens, if using. Serve with toasted bread for scooping.

Notes

If you would like to make this but don’t have access to the Vegan Egg product you can make your own!

  • 6 ounces firm silken tofu (usually found in the Asian section, not refrigerated)
  • 2 tablespoons Tahini (can also use hummus) 
  • 2 large cloves garlic (minced)
  • 1 teaspoon corn starch
  • 2 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • 1/2 teaspoon turmeric
  • One pinch kala namak (black salt), and black pepper
  • 1/4 teaspoon paprika, optional

Blend together all ingredients until smooth.

If it is too dry add 1 tablespoon plant-based milk.


Nutrition

  • Serving Size: 4

 

Curried Zucchini Soup with Pistachio Parmesan Noodles

Curried Zucchini Soup with Pistachio Parmesan Noodles

Happy New Year! I hope you are well and enjoyed some form of relaxation with those you love! The holidays can be joyful but a bit of a whirlwind and are here and gone in the blink of an eye! Don’t get me wrong, I love every minute between Halloween and New Year’s, but this year was particularly busy and took a little bit of a toll on my health! I am just now starting to feel better after a rough bout of bronchitis, which I used to get all the time as a kid. Secondhand smoke is fo’ real, and my lungs are physically scarred from years and years of coughing from inhaling the toxic fog. Another reason Covid kinda scares me, ya know?

But this was also the first time I’d been sick in just over 6 years. And I can’t get sick! I have people who depend on me to cook, clean, transport, teach, write, exercise, volunteer, and well, the list goes on and on. And not to mention, cooking for me is a way of relaxing and being creative. So, what’s a girl to do if she can’t cook for nearly 3 weeks? Read, rest, and reflect—a lot. And when I got well enough to cook again, I returned to the kitchen with a significant mind shift. At the forefront was the question, “Am I really feeding myself if I’m not feeding myself well?” Deep, I know. But, alas, you are what you eat.

Listen, I am by no means a junk food vegan, but I not gonna lie. I love chips and cashew queso, like, a lot. And sometimes I get lazy. I also get caught up in convenience foods, Doordash, and sometimes, skipping meals entirely. I also give in to unhealthy cravings, and sometimes I do not feed my body well. This is a far cry from my early days as a plant-based eater–when I was all in. All. In. No oil, no processed anything, no wheat, no starchy stuff. I was a well-oiled machine, lost a bunch of weight, and felt ten years younger. I still feel 10 years younger, but the weight is slowly creeping back, and admittedly, I’m feeling a little rusty.

So the first several days back in the kitchen, I made only raw foods for 4 days. I was amazed at how light yet full and satisfied I felt. I started reading about the miraculous enzymatic functions found in whole foods and how cooking foods actually kill these beneficial enzymes that our food is trying to provide us. I’m not sure I will ever be 100% raw, but I’m definitely game for 50-75%, and who knows!

That said, I’m super excited to share this recipe with you. This oil-free soup is super healthy and completely delicious. It’s also 50% cooked and 50% raw. Part soup part salad (who says ya can’t), I added a Yukon gold to help thicken, some green peas to help brighten, and topped it with a raw zucchini salad that makes me want only to grow zucchini’s in my garden this summer! Pistachios give it a nice crunch and a little protein boost. The basil gives it depth, and the parmesan cheese, well, you know…! Let me know if you made it and how you liked it. I love hearing from y’all. Until next time!

–Steph


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Curried Zucchini Soup with Pistachio Parmesan Noodles

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 cups 1x
  • Diet: Vegan

Description

Delicious and creamy this dairy-free, oil-free soup, will leave you wanting seconds!


Ingredients

Scale

Soup:

  • 2 tablespoons organic vegetable stock 
  • 1 medium onion, roughly chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, peeled and chopped
  • ½ jalapeño, seeded and chopped
  • 1 teaspoon sea salt
  • 2 teaspoons organic curry powder
  • 23 pounds organic zucchini (about 3 large), 5-6 cups diced, 2 cups spiralized
  • 1 cup frozen organic peas
  • 1 small Yukon gold potato, diced
  • 4 cups organic vegetable stock
  • 1/2 teaspoon black pepper

Noodle Salad Garnish :

  • 2 cups organic zucchini noodles
  • 1 tablespoon organic lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons organic basil, minced
  • 1/2 cup raw pistachios, finely chopped
  • 1/2 cup vegan parmesan
  • 1/8 tsp fresh ground pepper

Instructions


Notes

*When hot food is inside a blender, and a lid is placed on top, it heats the air above between the food and the blender lid, causing pressure to build up in the blender jar. This pressure can cause the top to blow right off as hot food explodes out the top of the blender jar. Trust me. It’s no fun to clean soup off everything, including the ceiling.

Keywords: no oil soup, zucchini soup, vegan soups

 

Chicken-less Noodle Soup

Chicken-less Noodle Soup

So I spent most of my winter break after Christmas in bed. I’m pretty sure from burning the candle at both ends and running in the rain, I wore myself down and ended up with a nasty case of bronchitis. My husband who somehow managed to avoid it insisted that I rest and took over as my personal chef and nurse. He made me this fantastic soup, and I figured it was well worth writing up a recipe! Sometimes the only thing (besides a Z-Pak) that makes you feel better is a lot of TLC and a good old-fashioned bowl of warm noodle soup.

The ultimate comfort food, this recipe uses tofu rubbed with poultry seasoning and baked until firm. It was so good and hit the spot. He drained and pressed the tofu and then pulled it apart by hand to give it that irregular shape like pulled chicken. He dredged it in a little bit of olive oil and tossed it in poultry seasoning. We use Trader Joe’s chicken-less seasoning, but alas, it’s discontinued. I liked TJ’s seasoning because it had turmeric, a great anti-inflammatory and antioxidant! But never fear. Here is another excellent poultry seasoning with turmeric that will also work! If you can’t find a seasoning mix with turmeric, be sure to add a teaspoon to your soup! 

He baked the tofu for 25 minutes, turned it once, and baked for another 15 minutes.  He also used egg-free ribbon noodles. But if you’re feeling somewhat nostalgic, you can use spaghetti broken into quarters for a more Campbell’s soup kinda feel.


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Chicken-less Noodle Soup

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50
  • Yield: 6 servings 1x
  • Diet: Vegan

Ingredients

Scale
  • 1 (14-oz) block organic extra-firm tofu, drained, and pressed
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 tablespoons poultry seasoning
  • 1 cup sweet onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, peeled and sliced into 1/4” rounds
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons dried dill (or 1 tablespoon fresh dill)
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 8 cups vegetable broth or stock
  • 2 tablespoons low-sodium soy sauce (I use Bragg’s Liquid Aminos)
  • 8 oz. pasta of choice, broken into bite-sized pieces if applicable
  • Salt, to taste 

Instructions

Instructions

  1. Preheat the oven to 350° F and line a baking sheet with parchment paper. Drain the tofu package,  and press the tofu for about 20 minutes while the oven preheats. (We use a tofu press, but you can also wrap the tofu in a clean towel and stack something heavy like a cast iron pan on top of it).
  2. Break the tofu apart into irregular shapes, or roughly chop it, add to a bowl.
  3. Toss tofu in olive oil and sprinkle with poultry seasoning, coating generously.
  4. Place the tofu pieces on the baking sheet. Bake for 20 minutes, flip the tofu and bake for another 15-250 minutes, or until firm and slightly crispy. Remove from the oven and set aside.
  5.  Warm a large saucepan over medium heat, then add 1/4 cup of vegetable stock.
  6. Add the onion, celery, and carrot, and continue to cook, stirring occasionally. If the vegetables start to brown, turn the heat to medium-low and add additional stock one tablespoon at a time. Saute vegetables until the onions and celery are translucent, 5 to 7 minutes.
  7. Add the garlic, dill, red pepper flakes, thyme, black pepper, and stir. Cook until fragrant, 60 to 90 seconds.
  8. Add the broth and bring the mixture to a boil. Reduce to a simmer and stir in the soy sauce, pasta, and baked tofu chunks. Continue to cook for 10-12 minutes or until the pasta is tender.
  9. Add additional salt and pepper if necessary.
  10. Garnish with fresh thyme, dill, and parsley, if desired.

Keywords: Vegan Soup, Vegan Noodle Soup