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Black Bean and Guac Burrito

I’m not sure if it is all the cold weather we’ve had recently or the thought of leaving for Brazil in two week but my mind has been on my trip to Costa Rica from last summer. I guess I just miss the warm weather and the great food. I really wish I could go back and spend a week just eating! Since I can’t eat my way through Costa Rica (at least not yet), I keep trying to recreate meals that I enjoyed while I was down there. This is where I discovered my love for burritos. rice (check!) beans (check!) Okay, this meal may not be traditional but still has two important Costa Rican staples! All I’m missing is my warm weather (which hopefully I will find in Brazil along with more great food!) Black Bean and Guac Burritos Author: Erin Alderson Recipe type: Main Dishes Serves: 2 Ingredients 2 large flour tortillas ½ cup brown rice, cooked ½ can black beans bag chopped lettuce, onion, and tomatoes ⅓ cup Moneteray Jack Cheese Instructions * Also for ingredients, you will need a batch of guacamole. Related:  Mexican Vegetarian

GreenChefs | Thai Style Tofu, Snow Peas On Rice Vermicelli with Lime Peanut Sauce Thai Style Tofu, Snow Peas On Rice Vermicelli with Lime Peanut Sauce (vegan) Recipe by Veganlicious This is one of our favorite meals. The spicy, lemony flavors are a wonderful addition to the peanut butter. Serves 4 people Directions Step 1 Heat the oil in a large skillet. Step 2 Stir in the tofu and stir fry for a couple more minutes. Step 3 Blend the peanut butter, soy sauce, lime juice, coconut milk and cilantro. Step 4 Pour over vegetables and remove from heat. Step 5 Cook the rice vermicelli in boiling water. Step 6 Drain and serve the sauce over the vermicelli. Step 7 Garnish with cilantro or coriander leaves.

Guest Post: Jessica of ‘How Sweet It Is’ Presents Roasted Garlic, Red Pepper and Mushroom Quinoa One of my favorite ways to make a dish taste indulgent without lots of calories is to add roasted garlic. When roasted, garlic becomes caramelized, sweet and buttery, adding a burst of flavor to any dish. Recently, I paired it with the protein-packed grain, quinoa, which has become a favorite in our house. Vegetables aren’t my favorite, so I find pairing them with something that I really enjoy – such as the creamy roasted garlic or the quinoa – not only allows me to enjoy them, but also helps me get in multiple servings a day. I hope you enjoy this quinoa as much as we do! Roasted Garlic, Red Pepper and Mushroom Quinoa (makes about 2 cups worth) 1 head garlic 1 cup of quinoa 2 tablespoons olive oil 1/2 cup chopped red pepper 1/2 cup chopped mushrooms salt & pepper to taste Preheat oven to 400 degrees. Jessica’s highly addictive blog ‘How Sweet It Is’ is full of so much prettiness and yumminess, you would be remiss to not run over there right now!

Tex Mex Spaghetti Squash with Black Bean Guacamole Eric and I have been quite obsessed with HGTV and DIY Network for some time now. We know all the shows. All the hosts. Bryan Baeumler fan girl/boy right here! We can recite all the annoying commercials by heart (ugh). The point of this story, however, is that the DIY shows are brainwashing me. Proof? I hate to be a dream crusher, so I’m entertaining this idea. I’ll keep you posted on what we end up doing. Something that isn’t a marriage crusher? When the squash is done roasting, season it with chili powder, cumin, oregano, and more salt and pepper. aaaaand feast! Yield2-3 servings Prep Time Cook time Total Time Ingredients: For the spaghetti squash: 1 medium spaghetti squashextra virgin olive oilground cuminground chili powderdried oreganosalt & pepper For the black bean guacamole: Directions: Preheat oven to 375F and line a large baking sheet with parchment paper.

Dynamite Tofu With Rice and Broccoli Want to take your typical meal of tofu, rice, and veggies up a notch? There’s nothing dull or boring about this tofu meal made with a sweet and spicy sauce and paired perfectly with steamed rice and broccoli. This meal keeps well overnight, and makes for the perfect leftover lunch the next day. Dynamite Tofu With Rice and Broccoli 1 lb. extra-firm tofu, drained and cut into 1-inch cubes 1/4 cup cornstarch 1/3 cup sesame oil 1/4 cup soy sauce or tamari 1/4 cup hoisin sauce 1–2 Tbsp. Preheat the oven to 400°F.Lightly coat the tofu cubes with the cornstarch. Makes 4 servings

White Pizza with Spinach and Tomatoes With my last pizza creation, my chicken teriyaki pizza, I broke my pizza stone. I had got that stone from Pampered Chef a few years ago, and have never been thrilled with the results. I am kind of glad it broke, but it’s not like I intentionally threw it on the floor or something. To replace it, I got an Airbake pizza pan. Black Bean & Toasted Corn Tacos Recipe nutritional information Makes 4 tacos 30 minutes or fewer Surprise! 1 cup cooked black beans ½ cup prepared salsa 2 cloves garlic, minced (2 tsp.) 2 ½ tsp. ground cumin, divided 1 cup frozen corn kernels, thawed ¼ tsp. ground black pepper 4 6-inch corn tortillas 12 baby spinach leaves ½ cup jarred roasted red pepper strips ¼ cup coarsely chopped cilantro 2 small green onions, finely chopped (¼ cup) ¼ cup crumbled cotija or feta cheese, optional 1. 2. 3. May/June 2010 p.67

Spicy Buffalo Cauliflower 'Wings' Looking for a healthier (and kinder) alternative to chicken wings? Try these juicy, tangy, and spicy buffalo cauliflower “wings”! Deliciously versatile and with just enough “kick,” these bite-sized pieces of cauliflower offer an eerily similar experience to eating chicken wings. SpicyBuffalo Cauliflower ‘Wings’ 1 cup water or soy milk 1 cup flour (any kind will work—even gluten-free!) Preheat the oven to 450°F.Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Makes 4 servings Greek Style Mac and Cheese | Steamy Kitchen Monday, March 28, 2011 Greek Style Mac ‘n Cheese Introducing the McGowan family! This week, Angie is my guest on Steamy Kitchen, featuring her Greek Style Mac ‘n Cheese recipe — packed with olives, spinach, sundried tomatoes and feta cheese. Enjoy! Jaden Greek Style Mac and Cheese by Angie McGowan, Eclectic Recipes I was just tickled when Jaden asked if I would like to guest post on Steamy Kitchen. So I guess your wondering who I am. I currently live in Orlando, Florida with my husband and three year old son, Julien. My family loves macaroni and cheese any way they can get it, but I get tired of doing the same old same boring recipe over and over. I got the havarti with dill in the deli section of my supermarket, and just asked them to cut my a half pound slice so I could shred it. Leave a Comment

stuffed peppers w/ green salsa Back before there were a (seemingly) endless number of food blogs on the internet, there were a few I followed pretty religiously. 101 Cookbooks, Sprouted Kitchen, Seven Spoons, and one of my all time favorites: Kimberly Hasselbrink’s The Year in Food. I was new to the idea of blogs, but suddenly I spent all my time at the office procrastinating instead of working. What I was going to make that night for dinner became far more important to me that any client project I had on my plate. I was drawn to these blogs not because I needed to get dinner on the table in 30 minutes – I was enamored with their images and how they made me want to try new foods. Instead of going to the store with a recipe (which never really worked for me anyway), I began going to the market to see what looked good that day. I learned to pick up a new vegetable because it was pretty and figure out what to make with it later. It’s (of course) beautiful and full of so many creative, inspiring, seasonal ideas. Notes

Homemade Almond Milk The following article was written by Kaycee Basset and originally appeared on Vegan Machine.com. Almond milk is my favorite kind of milk! Not only is it the healthiest (in my opinion), it also tastes the best. Almond milk is loaded with protein, calcium, and vitamin E, typically having more protein and calcium than mammal’s milk. There are many different ways to make almond milk. Making almond milk will be a two-day process if you decide to blanch the almonds (cook them to remove the skin), so if you get a craving, start making it right away. My favorite almond milk recipe is for a cooked version flavored with vanilla and cinnamon. Vanilla Cinnamon Almond Milk 1 1/2 cups raw almonds 1 tsp. vanilla extract 4 cups water Pinch of cinnamon Blanching Making the Almond Milk In a blender, combine the almonds, the vanilla, and 2 cups water. As I mentioned, there are many different ways to make almond milk. Get creative!

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