Posts Tagged ‘red onion’
Feb. 21, 2010 – Vegan Tostadas (Soyless)
I found that www.vegweb.com has some amazing recipes. I continually find myself searching their immense database of ideas and always come up with several to choose from.
Tonight, my Tortilla Soup was not going to be enough, so I added some basic tostadas to finish this dinner.
This very simple item has lots of flavor and can be made in just a few minutes.
Vegan Soyless Tostadas
Ingredients (use vegan versions):
1 cup refried beans
3 tablespoons red enchilada sauce
2 avocados
1 roma, finely diced
ground cumin, lime juice, salt, pico de gallo seasoning (or cayenne if you can’t find it) to taste
4 tostada shells
shredded romaine or cabbage
finely diced red or green onions
cilantro (optional)
diced romas
jarred jalapeno slices
if necessary, whatever else floats your boat
Directions:
1) Make guacamole: Mash your 2 avocados in a bowl, add finely diced romas, a dash of lime juice (be careful not to add too much!), salt, cumin, and pico de gallo (to taste). Set aside.
2) Mix refried beans with enchilada sauce in a microwave safe bowl. Microwave for 2 minutes.
3) While beans are in the microwave prepare the rest of your veggies/ toppings.
4) Once beans are ready mix them around again. Spread beans over your tostadas first, then onions, cilantro, guacamole, lettuce, tomatoes, and jalapenos. Enjoy!
Source of recipe: I wrote this recipe.
Makes: 4 tostadas with some leftover guacamole, Preparation time: 5 minutes, Cooking time: 2 minutes
Jan. 17 2010 – Vegan Tacos
Amazing flavors, amazing colors, and its easy to forget the rest of your dinner!
Ok, I have to admin, I was so looking forward to this meal, that I forgot to get any fruits, or side dishes.
So, basically, I had 2 vegan tacos and a bunch of peppers as a side dish. Oh, I did have the remains of a mostly eaten bag of jalepeno and black bean chips and some home made salsa.
Anyway, this is what went into the vegan soft shell tacos:
3 tbsp balsamic vinegar
3 tbsp olive oil
2 tsp freshly chopped parsley
1 tsp garlic minced
1/4 tsp salt
1/8 tsp ground pepper
4 medium portobello mushrooms washed well and patted dry
2 red onions
1 red pepper
1 yellow pepper
2 green peppers
1 jalapeno
2 – 8 inch whole wheat tortillas
In a large bowl, place the vinegar, olive oil, parsley, salt and pepper and whisk well to combine. Slice all the peppers, mushrooms and onions into thin slices and put in the bowl. Toss the veggies to coat well. Let them marinate for at least 15 minutes. Warm up a skillet with olive oil on low heat and put as much of the veggies in that will fit. Stir occasionally to soften up the veggies. Once they are cooked mostly soft, but not soft, remove from heat and put on your tortillas.
This recipe is fairly simple, but has some amazing flavors.
