Feb 182014
 

Simple, devilishly delicious and 100% vegan, my Vegan Chorizo Nachos with Pickled Jalapeno Relish will tame your inner junk food junkie.

Vegan Chorizo Nachos

Vegan Chorizo Nachos

 Layers of flavor with fresh lime, zippy jalapenos, spicy chorizo and a variety of textures from crunchy tortilla chips to creamy avocado come together in this recipe to satisfy even the biggest craving.  Bring this to your next pot luck and amaze your friends that it is vegan, or halve the recipe for a fun family night.  Either way you can’t go wrong!

Vegan Chorizo Nachos

Vegan Chorizo Nachos

Better yet have an impromptu fiesta!

Here are some great dishes you could include:

7 Layer Dip

7 Layer Dip

Chipotle Walnut Lettuce Wraps

Chipotle Walnut Lettuce Wraps

Grilled Corn, Onion and Black Bean Salsa

Grilled Corn, Onion and Black Bean Salsa

Mexican Tortilla Bake

Mexican Tortilla Bake

Black Bean Soup with Forbidden Rice

Black Bean Soup with Forbidden Rice

For anyone that doesn’t want to use the soy chorizo, sub black beans. I was unsure if I would enjoy the Tofurky chorizo; however, it was nicely flavored and had great texture. It will be an interesting experiment to bring this to an omnivore pot luck and see if anyone can tell the difference.  The pickled jalapeno relish is what really makes this dish unique. It is spicy but not too spicy, and has a nice acidity from the vinegar to add that finished layer.

Tell me – do you eat plant based meat products every now and then or do you try and go the whole food route? I typically stick with as many whole foods as much as possible but I also realize that people switching to a meatless diet can go through an adjustment period where it is nice to have some easy options to splurge on but still stick with the program. Hopefully this gives people options!

Vegan Chorizo Nachos

Vegan Chorizo Nachos

Vegan Chorizo Nachos with Pickled Jalapeno Relish

Serves 10 (This is great for a big group!)
Vegan, Gluten Free
Printable Recipe

Ingredients

1 bag organic corn tortilla chip rounds
1 pkg chorizo style meatless crumbles, such as Tofurkey
1 cup low fat, organic refried beans
3/4 tube vegan style nacho cheese such as Teese

Pickled Jalapeno Relish
2 green onions, chopped
1 avocado, seeded and chopped
1 tomato, diced
1/4 red onion, diced
1/4 – 1/2 cup pickled jalapeno slices, chopped
1 fresh lime, juiced

Directions

1. Preheat the broiler to high.

2. Lay a bag of tortilla chip rounds on a baking sheet ; top with 1 pkg chorizo style meatless crumbles; spoon refried beans over evenly; spoon Tees nacho style cheese over evenly; broil for five minutes, or until cheese is melted.

3. Mix relish ingredients in a bowl; top broiled nachos with relish.

Nutrition Facts
10 Servings
Amount Per Serving

Calories 319.9
Total Fat 16.2 g
Saturated Fat 3.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.7 g
Cholesterol 0.0 mg
Sodium 884.1 mg
Potassium 392.5 mg
Total Carbohydrate 28.4 g
Dietary Fiber 7.4 g
Sugars 1.2 g
Protein 9.1 g

Vitamin A 9.3 %
Vitamin B-12 0.0 %
Vitamin B-6 3.4 %
Vitamin C 9.0 %
Vitamin D 0.0 %
Vitamin E 1.4 %
Calcium 5.3 %
Copper 2.1 %
Folate 4.7 %
Iron 10.8 %
Magnesium 1.8 %
Manganese 2.4 %
Niacin 2.1 %
Pantothenic Acid 2.9 %
Phosphorus 1.5 %
Riboflavin 1.9 %
Selenium 0.2 %
Thiamin 1.6 %
Zinc 0.9 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Apr 192012
 
Welcome back to Wine Down Wednesday where I review a vegan dish paired with two different wines.
To pair wines with a meatless dish we must look at the spices and main flavors of the recipe.


For an ideal pairing we look for wines that that compliment Sweet Potato and Tahini Burgers Citrus, Mango and Avocado Salsa we look at the tahini, sweet potato, citrus and mango.


The Wines selected to taste are Warwick ‘First Lady’ Cabernet Sauvignon and Barboursville Viognier.

Sweet Potato and Tahini Burgers
with Citrus, Mango and Avocado Salsa

These sweet-spicy burgers are super easy to put together – only six ingredients. They can be baked, grilled or pan seared.  The mango salsa a spur of the moment inspiration that compliments the burgers so well it is a match made in heaven.  Mangos are on sale for a dollar and avocado is super cheap right now, too.  I had a jalapeno on hand to add a kick and some fresh Florida oranges and limes to add a nice tang.  For a side, I a added some nice steamed edamame with a sprinkle of coarse sea salt.

Time Saving Tip: To save time for the salsa, simply buy a quality store bought mango or citrus salsa in the refrigerated produce section of your grocery!


From 1791 through 1902 Warwick Wine Estate in South Africa was originally known as  ‘De Goede Sukses’, the Good Success farm.  It was later renamed Warwick after being purchased by Colonel Alexander Gordon of the Warwickshire regiment.  In the 60′s the winery traded hands again when it was purchased by Norma Ratcliffe and her husband Stan.  After initially selling the grapes wholesale to other wineries, Norma studied the art of winemaking and began producing her own wine in 1984.  She was the first female wine maker in South Africa, thus the ‘First Lady’ Cabernet Sauvignon is named as a tribute to Norma.

The winemaker’s notes, “The wine has a deep and intense ruby red colour. The nose reveals lots of red berries and sweet black cherries, complemented by sweet vanilla and chocolate oak background. The smooth ripe, round tannins make this wine easy to drink while still retaining a full body. The balanced acid creates a firm finish that is complemented by a lingering sweetness.”


Barboursville vineyards reside along side the Blue Ridge Mountains of Virginia, owned by Gianni Zonin of Gamnbellara Italy who is a 7th generation winemaker. This Viognier Reserve is grown by the general manager-winemaker Luca Paschina who has a degree in oenology; the study of all aspects of wine. 

It looks like I have found my calling – I must go back to school for an oenology degree. I wonder if this is an offering at FSU.  If not, I will simply have to attend the the Instituto Umberto in Alba Italy as Luca Paschina did.
Gregg from Broadbent Selections sent me some additional information on the vineyard that I thought was interesting, “this second-generation estate house at Barboursville plantation was designed by Thomas Jefferson, one of only 3 residences he designed for his friends. The Barbour family continued to occupy this residence until it was destroyed by accidental fire at Christmas, 1884, and returned to the elegant Georgian villa next door for several generations, now The 1804 Inn”

The Viognier, pronounced Vee-‘O’-nyaaay, is fermented in steel with tropical and floral tones.  It does well with aging of 4 to 5 years.  The photos of the vineyard are gorgeous-I would love to visit and take some of the cooking classes offered at their restaurant.

Categories



Category #1 – How well my dish turned out.
Category #2 – How well I like the wine.
Category #3 – Pairing notes – How well this wine pairs with the dish.


Rating Scale


Bleck -This wine is pretty bad.
Ho Hum- I could drink it if I was at a football game and there was nothing else in the cooler.
Nice -Good table wine. I would keep this in the wine cooler if it was a good value.
Yum – This is good, I would pay a fair bit more and have it for a special occasion.
Damn that’s Good – Self explanatory.
** We will use the same terminology for how the dish turned out and how well it paired.


Category #1 The Dish

Rating of Nice.  I would definitely make these burgers again as long as I could make the salsa with them.  I think that is what really made the dish.  It had all the elements I love - sweet from the mangos and sweet potato, aromatics from the cilantro and a spicy kick from the Cajun seasoning and jalapeno peppers.  The tahini wasn’t a prominent flavor, it just added enough to give it a nutty hint in the background. These were awesome with a bit of Arizona Gunslinger hot sauce on the side. 


Category #2 The Wine

Warwick Cabernet Sauvignon 2009 gets a rating of Damn That’s Good.  I’ve started a little wine journal now so I can sit down and write the first things that come to mind.  I’m still amazed when I go and look at reviews afterwards and the reviews actually coincide with my perception.  For this Cabernet the first thing I wrote down was chocolate/cocoa and no aftertaste. After sitting and swirling a bit I added perfect balance of dry and sweet, not too heavy.  Smoky mesquite.  Great with grilled foods.  My husband happened to be cooking on the grill at the time which may have had some influence there.

Virginia Voignier Reserve, 2010 also gets a rating of DAMN THAT’S GOOD.  I had to write that one in caps for emphasis.  On first taste I wrote honey, mango and tad sweeter than Chardonnays, higher percentage of residual sugar ?  I loved the honey-lemon color.  I also wrote down grass reminiscent of summer fresh cut grass which is interesting because in a review of the wine I read “herbal frame” – I wonder if my interpretation was the grassiness.

Category #3 The Pairing

Both get a rating of Yum.  Each brought the dish up to another level in it’s own way.  If I had rated the dish higher, the wines would have elevated the pairings to a DTG. 
The smoky-cocoa cabernet brings out the spicy elements of the dish and has a light enough body to not overpower the sweet potato burgers. 
The Viognier complimented the sweetness of the mango and sweet potato; the wine acquired an added layer of a lemony-citrus flavor when paired with the dish-refreshing and smooth.

Where to buy

All the wines will be for sale locally at the Grotto in San Marco. Please call first to ensure they are in stock.  You can contact Mitch Woodlief, grottomitch@aol.com with questions and pricing.  Anyone outside the Greater Jacksonville area can contact E-MAIL: info@broadbent.com PHONE: US +1 415-931-1725.

Sweet Potato Tahini Burgers

with Citrus, Mango and Avocado Salsa

Inspired by Lunch Box Bunch
Serves 6
Vegan, Gluten Free, Dairy Free

Ingredients

Burgers
1 can of sweet potato
2 cans cannellini or pinto beans, rinsed and drained
2 heaping Tbsp tahini
2 Tbsp maple or agave syrup
1/2 tsp Cajun seasoning
1/3 cup oats, pulsed in magic bullet, blender or food processor to grind it a bit

Salsa
1 mango, seeded and chopped
2 oranges, peeled and chopped
1 avocado, seeded and chopped
1/4 jalapeno pepper, chopped
1 tsp minced fresh ginger
Juice of 1 lime
Handful fresh cilantro, chopped

Directions

1. Preheat oven to 350F.  Add all burger ingredients to a food processor and pulse a few times, so just mixed.  Form into patties and place on a baking tray rubbed with oil.  Bake for 20 to 30 minutes, turning halfway through.  Turn on broiler to high at the end to crisp outside – about 1 to 2 minutes or until browned.

2. Meanwhile mix the salsa ingredients in a small bowl. 

3. Top each burger with a generous heaping of salsa and serve with Barboursville Viognier or Warwick First Lady Cabernet.

Nutrition Facts
6 Servings
Amount Per Serving

Calories 381.5
Total Fat 8.2 g
Saturated Fat 1.3 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 4.1 g
Cholesterol 0.0 mg
Sodium 113.4 mg
Potassium 1,199.3 mg
Total Carbohydrate 67.5 g
Dietary Fiber 14.4 g
Sugars 8.3 g
Protein 15.8 g

Vitamin A 185.7 %
Vitamin B-12 0.0 %
Vitamin B-6 20.7 %
Vitamin C 65.9 %
Vitamin D 0.0 %
Vitamin E 5.8 %
Calcium 18.3 %
Copper 35.7 %
Folate 42.5 %
Iron 36.5 %
Magnesium 31.7 %
Manganese 78.9 %
Niacin 8.5 %
Pantothenic Acid 12.9 %
Phosphorus 27.3 %
Riboflavin 14.1 %
Selenium 5.2 %
Thiamin 25.9 %
Zinc 19.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Please note that as an ammendment to the Black Bean Soup post I would like to change my rating of the Pares Balta to a Damn thats Good. I’ll definitely be ordering more of because of it’s summer drinkability factor as well as the new information provided that this wine is produced with absolutely now animal products so it’s perfect for a plant based diet.

Sep 042011
 
Happy Labor Day weekend!  I have just the appetizer for you.

Roasted Eggplant Guacamole

The idea for this came from my birthday dinner at a restaurant called Cantina Laredo where one of their appetizers is to make guacamole at your table. It’s so simple, but I am enchanted with fresh foods being prepared right in front of me at my table.


When I got home I wanted to do a guacamole remake but I only had one avocado and tons of eggplant.  A lovely friend at work brings in bags full of Japanese eggplant for me to roast up, just picked from her father in law’s garden.


This version came out great.  It isn’t as heavy or rich as traditional guacamole but has all the flavor and was a great way to use up the eggplant.

Roasted Eggplant Guacamole
Vegan, Gluten free
Ingredients

8 Japanese eggplant or 2 standard eggplant
1/2 avocado
Juice 1 lime
1 jalapeno pepper, minced
1/2 red onion, chopped
2 Tbsp chopped fresh cilantro
1/2 cup quartered grape tomatoes
Salt and garlic powder, to taste

Directions

1. Preheat oven to 350 degrees; roast whole eggplant about 45 minutes to 1 hour or until eggplant is soft.  Let cool, cut off top and slice lengthwise.  Scrape out pulp with a spoon.

2. Place eggplant pulp, avocado, lime, salt and garlic powder in a high speed blender or food processor.  Blend until smooth.  Stir in jalapeno, onion, cilantro and tomatoes.  Re-season if necessary.
Nutrition Facts
1 Recipe
Amount Per Recipe
Calories 469.7
Total Fat 13.8 g
Saturated Fat 1.9 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 8.5 g
Cholesterol 0.0 mg
Sodium 171.7 mg
Potassium 793.4 mg
Total Carbohydrate 83.1 g
Dietary Fiber 33.3 g
Sugars 38.7 g
Protein 16.0 g

Vitamin A 14.8 %
Vitamin B-12 0.0 %
Vitamin B-6 23.8 %
Vitamin C 62.3 %
Vitamin D 0.0 %
Vitamin E 8.3 %
Calcium 3.7 %
Copper 13.9 %
Folate 28.2 %
Iron 6.6 %
Magnesium 11.5 %
Manganese 17.5 %
Niacin 12.2 %
Pantothenic Acid 16.1 %
Phosphorus 9.7 %
Riboflavin 11.2 %
Selenium 1.6 %
Thiamin 11.3 %
Zinc 5.8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Jun 302010
 
Recently I discovered Clean Eating Magazine.  I love the fresh ingredients, colorful photos, easy to read recipes and nutrition information for each.  
I’m in trouble….another food magazine to love.
But you will be proud of me.  Instead of hoarding the magazines until it becomes unbearable and we have to drop them all off at the local home for the elderly (don’t worry we still drop off the National Geographics), I have begun the process of cutting out the recipes I want to try and placing them in a three ring binder.
This was one that made the cut. After making it, I now know why.  The sweet banana really stood out against the spicy jalapeno and chili powder.  It literally took me 15 minutes to make this one from start to finish. 
Their recipe called for six tilapia fillets so two would be left over to go with the extra salsa; however, I’ll had to come up with another round two recipe (which will be posted later) as I only bought four fillets.  I also forgot to put the tsp of chili powder in the salad but it was still so good even Chris ate it and he’s not big on dishes with fruit in them.
This one is a definite keeper and I highly suggest checking out Clean Eating Magazine for yourself!

Chili Rubbed Tilapia with Banana Black Bean Salad
Altered from Clean Eating Magazine’s Grilled Tilapia with Banana Black-Bean Salad

Ingredients

4 tilapia fillets
1 tsp chili powder
Kosher salt and fresh ground pepper, to taste
Cooking Spray

Salad (This can be made while fish is cooking or in advance.)

1 can black beans, rinsed and drained
2 bananas, peeled and chopped
2 jalapenos, seeded and diced
1/2 red onion, diced
1 bunch fresh cilantro, chopped
Kosher salt and fresh ground pepper

Directions

1. Heat a large skillet over medium high heat and spray with cooking spray.

2. Season fish with chili powder, salt and pepper and place in pan.  Cook each side for three to four minutes or until fish is cooked through.

3. Mix salad ingredients.

4. Top each piece of fish with 2/3 cup salad mixture. 

**There will be some salad mixture left over for use in a round two recipe.

Apr 192010
 

My new thing on Sunday (starting as of last week) is to make a different big salad for lunches instead of soup as the weather is warming up a bit.  This was my first try and it is perfect for a snack or a light meal with the addition of a protein. 

Best Veggie Pasta Salad
(Altered from Weight Watcher’s Pot Luck Pasta Salad)
About 12 servings
Generous one cup serving
3 WW pts per serving
Printable Recipe

Salad

1 1/2 cups whole wheat pasta (about 4 ounces)
2 small zucchini, diced
2 small yellow squash, diced
1 jalapeno, seeded and diced
1 red bell pepper, seeded and diced
1 green bell pepper. seeded and diced
1/4 purple onion, diced
1 pint grape tomatoes, halved
1 cup of fresh or frozen (thawed) green peas
1 cup broccoli


Dressing


1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
2 packets Truvia (or sweetener of choice)
1 Tbsp coarse ground mustard
1/2 tsp salt
1/4 tsp pepper
1 tsp minced garlic
1 tsp dried oregano

Directions

1. In a large bowl mix the salad ingredients.

2. In a small bowl whisk the dressing.

3. Pour the dressing over the salad mixture and toss to coat. 

***To make this into a meal add some grilled tempeh or grilled chicken