Day 18, #30daysofGOODFOOD – Blk Bean Puree Cheesy Tortillas


So since we had tons of cuban blk beans left-over (we’ve been also adding them on top of salads, mixing in with our eggs [when we’re eating non-vegan] and just feeding them plain to rwd) I puree’d some up and we made vegan cheesy tortillas.

Black Bean Puree Cheesy Tortillas


Grocery List
4C cuban black beans in their cooking liquid
1C water
corn tortillas
almond shredded cheese
spanish rice (also left over from the night we made the cuban blk beans)
shredded iceberg lettuce
diced tomatoes
sliced avocado
serve w/ chips + also the left-over salsa romesco

In a small fry pan, over medium heat, ‘toast’ one side of the tortillas. Place almond shreds, and a few small spoonfuls of spanish rice on the ‘toasted’ side…fold over and toast outside until just barely browned and crisped up. Top w/ blk bean puree, shredded iceberg, tomatoes + avocado slices. Super simple but surprisingly yum.


Day 17, #30daysofGOODFOOD – Cuban Blk Beans


So I received the Martha Stewart Everyday Food mini mag the other day in the mail and smack in the middle was a “BIG BATCH” feature of cuban blk beans and recipes to make w/ the left-overs. So tonight we made the big batch and used a portion for dinner, plan on mixing some in with scrambled eggs for lil man tomorrow morning and on Thursday using some for one of the other ‘left-over’ recipes. It took a minute to get this made, between allowing the beans to soak and then the actual simmer time to soften them up…but it’s a huge batch so if you cut it you may be able to make it quicker…?? not sure. Otherwise, they’re store 5 days in the fridge, or 6 months in the freezer :)

BIG BATCH of Cuban Black Beans


grocery list
1 yellow onion, diced
2 celery stalks, diced
2 carrots, peeled + cut into 1/4″ rounds
1 1/4 tsp yellow curry powder [or cumin]
1 lb blk beans, soaked 8-12 hrs-drained and rinsed
8C water
1 small bunch cilantro, stems + leaves separated, stems tied w/ kitchen twine and leaves reserved
1 bay leaf

In a large dutch oven or large heavy bottom pot, heat oil over medium. Add onions, celery and garlic – cook until onion is soft, about 6 minutes. Add carrots and curry powder, cook an additional minute until fragrant. Season w/ S+P. Add blk beans, water, bay leaf and cilantro stems. Bring to a boil and reduce heat to a simmer, simmer until beans are soft and liquid thickens. It took ours about 2hrs and 15 minutes. Adding water if needed to keep everything covered. Season w/ S+P, remove bay leaf + cilantro stems.

Healthy, cheap and can be used in lots of ways…

For dinner tonight, we served over spanish rice w/ fresh cilantro leaves.


Day 16, #30daysofGOODFOOD – Salsa Romesco


The first time I had this ‘salsa’ I was amazed! The ingredients are definitely unique and it’s soooo delicious. We first had it with fish taco’s, I made it yesterday as an afternoon snack w/ salted pita chips. Plus we plan on using it Thursday night w/ dinner :)

Salsa Romesco


Grocery List
1C sun-dried tomatoes, chopped
1/2 small red onion, diced
1C canned paquillo peppers, rough chopped
1C shelled toasted pistachios, chopped
2 tsp minced garlic
1/2 bunch cilantro, leaves
6 green onions
6 pitted dates, chopped
1 tsp paprika
1 tsp cayenne
1/4C apple cider vinegar
1/4C dry sherry vinegar
1/4C agave

Mix everything together ;) serve.



Braised Sesame Chicken with Shiitake and Daikon


We has this at friends house last weekend and it was so delicious I wanted to make it again tonight! Adapted from the NY Times recipe.

grocery list
4 TBS coconut oil, divided
4 tsp sesame oil, divided
1 lb daikon radish, peeled & cut into 1″ chunks
15 green onions, roots cut off and halved by drk green & lower portion
1C shiitake mushroom caps, sliced
2″ ginger root, peeled and sliced thinly
4 chicken breasts
1 1/2C chicken stock
1C dry sherry
2 TBS soy sauce
4 whole star anise
2 tsp red wine vinegar
2C rice

*ate too fast, I didn’t snap a photo…bummer…

Preheat oven to 450. In a large fry pan, heat 2 TBS coconut oil with 2 tsp sesame oil over high heat. Add daikon, bottom halved of green onions, sliced mushrooms and ginger. Stir occasionally and cook until browned – about 7-10 mins. Meanwhile in a 4 or 5 quart Dutch oven, heat remaining 2 TBS coconut oil and 2 tsp sesame oil-over high heat. Clean and pay dry chicken breasts, S+P both sides. Place in Dutch oven and cook until both sides are browned. Surround and top chicken with veggies. Whisk stock, sherry and soy sauce together. Pour mixture over chicken and veggies and drop in star anise. Cover dutch oven with lid and place in oven, bake 35 minutes, or until chicken is cooked through but still moist. Half way through, feel free to stir, if not all veggies ended up covered by stock mix. While cooking in oven, cook rice either per instructions or in rice cooker. Once cooked, remove breasts and slice. Remove star anise. Divide evenly into four servings, over rice and top with veggies and pot broth. :)


Day 15, #30daysofGOODFOOD – vegan French toast, stepped up a notch


So last weekend we tried the vegan French toast from the Kind Diet…not being a huge lover of mass soy consumption and tofu-I got this recipe from a friend and mixed it with our favorite orange almond version. Results = bomb.com


grocery list
2C almond milk (pref homemade) ha ;)
4 TBS oat flour
1 TBS Oj
2 tsp vanilla extract
1 1/2 TBS cane sugar
1/4 tsp salt
Zest of one orange
Bread – vegan
Sliced almonds (we were out so I used slivered, sliced are much easier)
Dried Cranberries
Earth Balance coconut spread
Powdered Sugar

Mix all ingredients listed above, down to the bread. Dip the bread quickly do its soaked completely, using fingers to wipe off excess. Press onto plate with sliced almonds and cranberries so both sides are covered. Allow to sit and soak up the orange flavor for 30 mins. Fry until both sides are golden, in coconut spread. Top with additional coconut spread and a sprinkle powdered sugar. Yum!


My go-to salad


Out of the vegan regimen I’ve been posting lately but oh so good and totally my standard go to salad to serve with pretty much anything


grocery list
Mixed greens or baby arugula salad
Baby carrots, sliced
Dried cranberries
Sweetened toasted salad walnuts
Pears, chunked
Roquefort, crumbled
Raspberry vinaigrette

Simple and every time all so delicious.


Day 14, #30daysofGOODFOOD – vegan french toast, kicked up a notch


So last weekend we made vegan french toast for the first time and it was yummy, but I’m not a huge soy fan and wasn’t in love with the fact that it used tofu…so via Mindy ;) I mixed her version of french toast, which is sans the soy w/ my standard version of french toast which adds orange and even kicked it up one more notch and threw in some dried cranberries. The result was awesome.

Vegan French Toast – kicked up a notch

Grocery List
whatever vegan bread you prefer
2C almond milk
4 TBS flour
1 TBS orange juice
2 1/2 tsp cane sugar
1 tsp orange zest
1/2 tsp vanilla extract
1/4 tsp salt
1/2 cup mixed sliced almond + dried cranberries on a flate plate
Earth Balance coconut spread for frying [+ topping]

Mix all ingredients, except the bread, coconut spread, almonds + cranberries. Dip bread quickly until soaked, flicking off excess with your fingers. Dredge through almond/cranberry mixture, using your fingers to press everything in gently to the soft bread. Let sit for 30 mins-so it really soaks up the orange flavor :) mmmmmm then fry until both sides are toasted.