Mexican Tomato Rice

So, here’s a very simple, very hands-off sort of recipe that will satisfy carb cravings, and will still provide at least a serving of veggies, if not more. Sound good? Yeah, that’s what I thought. I think I have totally fallen in love with those taco seasoning packets. They are so useful, and have just the right mix of spices to give whatever dish a burst of great flavour. Taco-y flavour, too. Who doesn’t love that lovely taco-y flavour, with its good taco-y-ness? Come on, don’t tell me that you don’t like it…

If you even care what my favourite brand is for taco seasonings, it would certainly have to be the Taco Bell. Yeah, I know it’s kind of weird to be using a restaurant brand. Buuut… it’s sooooo much cheaper than all the other brands that I see next to it on the shelf. And I am perfectly happy with it, and see no need to switch. But really, I’m just cheap. Which isn’t necessarily a bad thing. It just implies that I will be very successful later in life because I am cheap. Yeah. Whatever.

So back to the food. Like I said, there is quite a heap of flavour in this little rice dish. And I know it is very watery to begin with. Trust me, it will get less soggy, especially the leftovers. The tomatoes give it such a nice rich, robust flavour, and really do lend a nice red hue. I love the olives. Like, really love the olives. Probably because they are really high in fat, but what the bananas. They taste flippin’ good, and add that nice little burst of flavour every now and then. Which is totally down with me. Also, the rice seemed to be a little spicy, but I have no clue why. There weren’t really any spicy ingredients, soooooooo… Hm. A mystery? Oh, I love mysteries! Food mysteries… Yeah. Anyway, here’s the recipe, in all its glory.

Mexican Tomato Taco Rice

Adapted from I Eat Food

Serves 6

1 small-medium onion, finely chopped
1 small red bell pepper, diced
3-4 cloves garlic, pressed
2 scant cups brown rice
14.5 oz can petite diced tomatoes
1 ½ tbsp tomato paste
1 cup water
1 taco seasoning packet
A splash red wine vinegar
2 tbsp chopped parsley

½ cup thickly sliced black olives

Heat a large pot over medium high heat. Add a bit of water, and then the onion, bell pepper, and garlic. Sauté for 5 minutes or so, until the onions are turning translucent. Add in the rice through vinegar, reduce to low heat, and simmer for 35 minutes. Stir in the olives and parsley, and simmer for another 15 minutes, until the rice is tender. Serve hot.
As leftovers, this will become dryer.

Curried Carrot and Tofu Salad

Curried Carrot and Tofu Salad

Adapted from Happy Healthy Life

Serves 6

about 1 lb carrots cut into 1 inch matchsticks
1/4 cup roasted pepitas
1/3 cup peanut sauce
1 tbsp curry powder
2 tbsp lemon juice
2 tbsp molasses
Salt and pepper to taste
1/2 tsp garlic powder

8 oz tofu, pressed and then cubed
¼ tsp dried ginger
¼ cup molasses

Mix together the ginger and molasses, and then marinade the tofu in it for at least 25 minutes. Set aside.

Meanwhile, mix together the peanut sauce through garlic powder in a large-ish bowl, and then add the carrots, pepitas, and tofu with the marinade. Chill until ready to serve.

Broccoli Almond Stir Fry

Broccoli and Almond Stir Fry

Adapted from Cheap Healthy Good

Serves 3-4

1 teaspoon coriander seeds

2 tablespoons red wine vinegar
1 tsp corn starch
1 tablespoon soy sauce
2 teaspoons sesame oil
1 head broccoli, cut into florets

2 tablespoons slivered almonds

2 cloves garlic, pressed

1 teaspoon ginger, grated

Mix together the coriander through oil, and set aside.

Heat a wok over medium high heat with a bit of water. Add the broccoli, garlic, and ginger, and sauté for 5 minutes. Add the sauce, and heat through. Serve, topped with almonds.

Barley and Veggie Minestrone

Barley Minestrone with “Ham”

Adapted from Kalyn’s Kitchen

Serves 8

1/3 green cabbage, shredded
1 large onion, diced
1 1/4 cup coined carrots
1 tbsp pressed garlic
8 cups water plus vegetarian chicken bullion
1 28 oz can petite diced tomatoes
¼ cup dried sherry
2 tbsp molasses
1 tbsp thyme
¼ cup chopped parsley
¾ cup pearl barley, rinsed
2 tsp rosemary
1 cup dried red kidney beans , soaked overnight
salt and pepper to taste
3 cups diced vegetarian ham
2 tbsp corn starch mixed with water
Parmesan cheese for serving

Heat a large Dutch oven over medium high heat. Add the onion and carrot with a bit of water, and sauté for 5 minutes. Add the cabbage and garlic, and sauté for 3-4 minutes more, until the veggies are tender. Add through the beans, reduce heat to medium low, and simmer, covered, for 45 minutes.
Add the remaining ingredients except parmesan and cook through. Serve, topped with cheese.

Feta Twice "Baked" Sweet Potatoes

“Twice-Baked” Sweet Potatoes with Feta


Adapted from Kalyn’s Kitchen

Serves 2-4

2 small sweet potatoes
2 oz. feta cheese
pinch of ground fennel seed
pinch of ground coriander
1/2 tsp pressed garlic
pinch of crushed red pepper flakes

Poke holes in the sweet potatoes with a fork, and bake in the microwave until tender.
Preheat the oven to 350.

Scoop out the pulp from the skins after the potatoes have cooled a bit, and blend with an immersion blender or something similar until smooth and creamy. Stir in the feta and seasonings, and put the pulp back in the skins.

Bake the potatoes for 20 minutes, until heated through. Serve.

Fried Tofu Slices

Fried Tofu

Adapted from Vegan Dad

Makes 12

19 oz extra tofu, cut into 12 slices
1 1/4 cup milk
2 tbsp mustard
1 tsp hot sauce
1/2 tsp salt
Paprika and vegetarian chicken seasoning
About 1 1/2 cups panko crumbs
About 1 cup flour or corn starch
Peanut oil



Put the milk into a bowl and mix with the mustard and hot sauce. Put the flour or corn starch on a plate, and the panko crumbs on another plate. Dip each piece of tofu in the milk, then flour/corn starch, and finally the bread crumbs. After all the tofu is done, sprinkle each with paprika and chicken seasoning.

Heat about ½ inch oil in a frying pan, and fry the tofu for about 3 minutes on each side. Remove the tofu and pat dry with paper towels.

Believe it or not, these are actually quite good cold as well as hot.

Leek and Lemon Pasta

Lemony Leeky Pesto Pasta

Adapted from Happy Healthy Life

Serves 10 +

12 oz. whole wheat penne pasta, cooked until al dente

1/2 cup orange juice
1/2 cup lemon juice
1/2 tsp sea salt
1/2 tsp black pepper
3 garlic cloves
1 cup fresh basil leaves
1 3/4 cups sliced leeks (about 2 small leeks)
12 oz tofu

3 Tbsp mirin

1 1/2 cups frozen peas

Other green veggies like broccoli, asparagus, or green beans

1 tsp Italian seasoning
Pepper, to taste

Blend together the orange juice through mirin until smooth. Set aside.
Sauté the peas, veggies, and seasoning in a bit of water until tender, about 5 minutes.

Plate the pasta, top with the pesto sauce, and surround with veggies. Good hot or cold.