No surprises this time. I make these tacos differently now. Time for another revision.
1 15-ounce can organic low sodium black beans, drained, rinsed
1/2 teaspoon ground cumin (maybe more)
2 teaspoons extra virgin olive oil
1/2 medium sweet onion, thinly sliced
1/2 medium size lime juiced
1 large clove garlic minced
pinch oregano, dash celery salt (trust me on this one)
1 14 ounce bag cabbage slaw mix
1 tsp dried cilantro
onion and garlic powders, a dash apiece
salt and pepper
juice of 1.5 limes
2-3 T extra virgin olive oil
2-3 T honey
4 white or yellow corn tortilla shells, crispy
1/3 cup crumbled feta cheese (cheddar is OK too)
Your favorite hot sauce or salsa
Drain and rinse the black beans, set aside.
In a small saucepan, saute the onion on medium flame until soft and slightly browned. Add oregano, cumin, and garlic. Saute until the spices are fragrant, about a minute or two.
Add the well drained black beans. Add juice of half a lime. Heat until warmed through. Mash the beans with a spoon but leave some beans whole and chunky. Season with celery salt. Set aside.
In a medium mixing bowl, whisk the olive oil and juice of 1.5 limes. Mix in honey. Add olive oil to create a smooth dressing. Season to taste with onion/garlic powders, salt and pepper.
Add the cabbage slaw mix. Mix well, adjust for seasoning, and set aside.
This recipe will make enough for 4-6 tacos. If you need more servings, double the bean recipe and buy more taco shells. You will not need to double the cabbage slaw portion. You’ll have plenty.
Construct your tacos.
We recently discovered La Tiara authentic Mexican taco shells from Gladstone Missouri. Yeah, I was thinking the same thing as you until I tried these shells. Use bagged sliced slaw for pure convenience. Fresh cabbage? Only if you have the time and eschew convenience. Fresh avocado would be nice. Beer is also a perfect side dish for these tacos.
Attention readers: I take no credit for these recipes and I do not get compensated for highlighting this or any other blogger’s work on my site. This is another Giant Electronic Sticky Note that serves as a reminder to try these recipes because I love lentils.
I’m at the age where I need more Giant Electronic Sticky Notes to remember stuff. I need reminders and other mental prompts to tell me I own Laura’s cookbook and need to fix some of her recipes. This post makes four Giant Electronic Sticky Note reminders to myself to expand my vegan and vegetarian meals beyond my world famous Wheat Germ Veggie Burgers.
Which reminds me. I should post my latest Chickpea and Sweet Potato Stew experiment. (If my chickpea stew is not a link that means I’ve not posted it yet).
After 47 years as a cardiologist with 200,000 patient visits, I can firmly say that vegans are my healthiest patients. I certainly agree with you it is not easy. My position is that 90% vegan which is 19 of 21 meals a week will do just fine. Foods should be, prior to preparation, ideally organic and unprocessed whole foods exactly as they grow up out of the ground and in the field.
The struggle is real and for many a constant battle. When people find out I’ve lost over 200 pounds they all want to know how. So I usually spout off a few words of wisdom with the knowledge that the person who asked really wasn’t listening to what was said. I know this because my thoughts and words have already been dismissed. Everyone wants the easy way out. Can I take a pill to lose weight? What if I just eat kale and nothing else? What diet were you on? What do you think about surgery? I smile and walk away shaking my head.Losing weight is hard work. Keeping weight off is even harder.In 1975 I dropped down to 163 after ballooning up to 370 plus. Earlier this year I was bouncing between 200 and 205. I was headed back to hell and decided I needed to get serious about keeping my weight off. For me, this meant getting serious about my food choices. So I took a deep breath and leaned in hard back to my vegetarian ways. I started making better choices and limited my meat and dairy to about two meals a week. Roughly 90% of my calorie intake comes from non-animal sources.Today I was 184.4 at weigh-in. It’s a lot better than 200 but I’ve still got a ways to go.The Boss and I went out for lunch today. We tried a new place called Barrios in OKC near where The Doctor lived when he was in medical school. I am not a “foodie” but I just had to take a picture.
Ok…I had a bite of the Roasted Chicken with Poblano Cream & Smoked Tomato Pico. So lunch technically wasn’t completely veggie.
It’s been two months since I posted a recipe. Too many interesting research articles, bunnies, work…the list is endless. Well the drought is over. I had leftover mashed potatoes in the fridge and told myself “I am not going to waste perfectly fine leftover mashed potatoes”. I hopped online to find a decent potato pancake recipe. But instead, I stumbled on a quiche recipe that used instant mashed potatoes for the crust. One of my go to recipes is frittata that has plenty of potatoes in it. So why not quiche?
Trigger Warning for Easily Offended Militant Vegans
2 large mushrooms (white button or baby bella) sliced thin
4 large eggs
1 cup organic half and half
1 cup shredded sharp cheddar cheese cheese
1/4 cup grated Parmesan cheese
Two dashes nutmeg
salt & pepper
Pre-heat oven to 350 degrees.
Grease a 9″ pie pan with 1 T of the olive oil. Press the mashed potatoes into the pie pan to form a crust.
Bake the potato pie crust for 30 minutes. After 30 minutes turn the oven off and leave the potato crust in the oven for another 15 minutes. Remove from oven and set aside. Cool thoroughly.
Heat up the oven again, this time to 425 degrees.
In a large pan saute onion and mushroom for approximately 10 minutes in 1T olive oil and 2T of butter. Add defrosted and drained spinach and continue to saute until the mixture is somewhat dry. Add a dash of nutmeg. You don’t want any visible liquid. Set aside. Cool thoroughly.
In a small mixing bowl whisk the eggs & half and half. Add the other dash of nutmeg, and a dash apiece of salt and pepper.
Spread vegetable mixture evenly on your potato pie crust.
Sprinkle Parmesan and cheddar cheeses over the spinach mixture.
Pour egg mixture over the spinach and cheeses.
Bake at 425 degrees for 15 minutes. Turn oven heat down to 350 degrees and continue baking for approximately 30 more minutes or until golden brown.
Slice & serve.
Why yes, of course you can add cooked diced bacon at step 8.5. Swiss instead of cheddar would be an excellent substitute. If you don’t have any leftover mashed potatoes by all means use one of those deep dish frozen pie shells. If you add bacon and use a frozen pie crust this recipe becomes my world famous spinach quiche that I’ve been making for years. But as I move along the spectrum to more of a WFPB diet I’ve been leaving the bacon out.
I’m not quite sure how I would make this pie palatable for my easily offended militant vegan readers. I need to think about this a little more.
In a small stockpot heat olive oil until hot. Salt and pepper the roast. Brown the beef on both sides over medium high heat.
Add the celery and onion. Reduce heat to medium and saute for several minutes.
Add garlic powder and thyme. Add enough broth to almost but not completely cover the roast. Bring to a boil, then cover and reduce to a simmer.
Simmer slowly for two hours.
After two hours, remove the roast to a cutting board and allow to cool.
Add the rest of the beef broth and tomatoes to the pot.
Add the potatoes and carrots. Simmer for 30 minutes.
After 30 minutes add the squash , mushrooms and corn. Simmer for another 30 minutes.
When the roast is cooled, trim any excess fat, cube and add to the soup.
Adjust your seasonings. Add parsley.
My meals since Friday evening have been soup, cereal, soup, soup, toast/banana, soup, and soup. The jeans are getting a little loose. I cannot remember a weekend of such healthy eating ever. Yes, The Boss is still sick. Friday I made chicken soup. Last night I made Vegetarian Vegetable Soup. Today I decided upon Beef Vegetable for a change in pace.
A high quality beef vegetable soup is the end result of the right cut of beef and some high quality broth. This recipe is semi-organic because most of the ingredients were organic but some were not. The beef broth was hand selected store bought prepared organic broth. I used top blade which IMO makes a big difference due to the cut and marbling.
I remembered the mushrooms. Use vegetables you have on hand. I also decided to leave out peas because peas are not one of my favorite vegetables. The corn adds a touch of sweetness. Note the roast is braised whole for several hours, cooled, cubed and returned to the soup. The beef stays tender this way. You won’t end up with tiny hockey pucks.
A salad on the side and crusty bread would make this a meal.
So would a three pound top blade roast. But with that much beef you might as well make Pot Roast.
1 15.5 ounce can great northern beans, drained and rinsed
3 handfuls fresh baby spinach leaves
garlic powder, to taste
pinch dried parsley
pinch dried thyme
1 bay leaf
1 quart vegetable stock or broth
Salt and white pepper, to taste
Makes about four healthy servings.
In a small stockpot heat olive oil until hot. Add the carrot, celery and onion. Reduce heat to medium and saute for several minutes.
Add salt, white pepper, garlic powder, and thyme.
Add the potatoes and continue sauteing for 1-2 minutes.
Add the yellow squash and saute for another 1-2 minutes.
Add vegetable stock and bay leaf. Bring to a boil then reduce to a simmer.
Add the beans, tomatoes, and spinach.
Simmer until the vegetables are soft.
Adjust your seasonings. Add parsley.
Serve this soup with grated Parmesan cheese on the side.
I typing this as fast as I can. Before I forget.
The Boss is sick. Last night I made chicken soup. When you’re sick you have to have chicken soup. There was enough leftover for lunch. So we’ve had chicken soup, raisin bran, chicken soup for the last three meals. The Boss has a sore throat. As I’m typing I hear coughing. Well, time for soup again.
A high quality vegetable soup is the end result of the ingredients you have on hand. The other key issue is balance, hence the small amount of spinach leaves and just a half cup of diced tomatoes. This recipe is semi-organic because most of the ingredients were organic but some were not.
I kind of tossed this together and surprisingly, it tasted fine. Next time mushrooms. I used low sodium organic broth. The Boss didn’t add any additional salt but I added a dash and it really helped. Use vegetables you have on hand. I bought a green squash but didn’t use it. I also decided to leave out peas and corn. Try different beans. Chickpeas or kidneys would work well.
A salad on the side and crusty bread would make this a meal.
I have two bean stories. I’ll start with my second favorite memory of beans.
I moved from NJ to Texas at the age of 25. Talk about culture shock. It was a big brand new world to explore. And if you enjoy ethnic cuisine you try to eat whatever the locals ate. I wasn’t quite sure what Texas cuisine was besides smoked brisket. On one day of exploration I passed a rather cheap and gaudy looking fast food joint that probably no longer exists.
“I wonder what this is?”
So I stopped, went in, stared at the menu and had absolutely no idea what anything was. So I ordered a bean burrito. It was your typical fast food burrito, thick brown paste, a little cheese, a little chili sauce, all wrapped up in a flour tortilla. This happened so long ago the only remaining memory was that I liked it. A lot.
I have to admit as a child I rarely ate nuts. The closest I got to a nut was peanut butter…on pancakes. I added more tree nuts to my diet when I drank beer in bars. The good bars always had good nuts. That’s where I discovered my love for cashews. I would pick all of the cashews out of a bowl of mixed nuts. Still do.
This Medpage article offers up a short summary of the clinical evidence for higher nut consumption. I eat a small handful of nuts daily.
“You must have had quite a few people buying challah this morning.”
“No. We only made one loaf for the morning.”
This really happened at a bakery contained within one of those fancy we sell you everything type of grocery stores. It was a Saturday morning. I came to the store specifically for this type of bread. So this little story explains how a loaf brioche got into this recipe now adapted from a recipe of nearly the same name by the Steep Acres Farm B&B somewhere in Oregon.
Seriously. Why does a bakery make one loaf of bread?
One stick butter
Half cup brown sugar
Half cup pure maple syrup
One cup chopped pecans
Eight large eggs
One and a half cups of half and half
One and a half tsp cinnamon
One tsp vanilla extract
One loaf brioche sliced thick
Heat butter, brown sugar, and maple syrup in a saucepan over medium heat until melted and smooth. Transfer to a 13 x 9 x 2 glass baking dish. Sprinkle pecans.
Whisk the eggs, half and half, cinnamon, and vanilla in a large mixing bowl. Dip bread slices into the mixture and arrange in a single layer in the baking dish. Pour the remaining egg mixture over the bread slices, cover with plastic wrap, and refrigerate overnight.
The next morning, take the dish out of the refrigerator a minimum of thirty minutes prior to baking. Preheat the oven to 350 degrees F. Bake the dish uncovered until it becomes golden brown and puffy. This will take between 35 and 40 minutes. It will be done when a knife stuck in the center of the puffiest part comes out clean.
Serve warm with more maple syrup. Sit back, savor, and enjoy the compliments.
Pure maple syrup and pure vanilla extract. Any usage of maple flavored sugar syrup or imitation vanilla will destroy this dish and you’ll never be invited over for anyone’s pot luck brunch ever again. In a pinch, a loaf of soft French bread will work.