A zesty menu for a fun celebration of Mom!
Scrambled Cauliflower Rancheros Style
Scrambled Cauliflower Rancheros Style
I make this scramble with tofu, cauliflower or jackfruit depending on my mood or what is on hand. They all work well in this dish. The cauliflower and the tofu have more of an eggy texture that some people like. I like them all.
Ingredients
- 1 medium red onion chopped
- 8 ounces sliced mushrooms
- 1 poblano pepper
- 3 cloves minced garlic
- 2 tablespoons nutritional yeast
- ½ teaspoons black pepper
- ½ teaspoon turmeric
- 1 tsp chipotle chili powder
- 1 pound frozen cauliflower florets thawed
- ¼ cup water
- 1 recipe Refried Beans heated
- 8 corn tortillas toasted
- 1 recipe Ranchero Sauce heated
- ½ bunch cilantro chopped
- 3 scallions thinly sliced
Instructions
- Heat a large skillet over high heat. Add the onion, mushrooms, and poblano pepper. Saute for 7-8 minutes, stirring frequently, until the onions start to brown and turn translucent. Add water 1 to 2 tablespoons at a time , as needed, to keep the vegetables from sticking to the pan.
- Add the garlic and cook for another minute.
- Add the nutritional yeast, black pepper, turmeric, chili powder and cauliflower, and cook for 1 minute.
- Add the water to the pan, cover and cook for 3-4 minutes until the cauliflower is heated through.
- Season with salt and cook for another minute.
- To Serve, place two corn tortillas on a plate. Top with some of the scramble, and a spoonful of Ranchero Sauce over the top.
- Serve with a spoonful of refried beans and garnish with cilantro and scallions
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Ranchero Sauce
Ranchero Sauce
There are many versions of this sauce, some more time consuming than others. I prefer simpler recipes that come together easily without sacrificing flavor. This is one of those recipes. It has a long list of ingredients but doesn't take all day to cook.
Ingredients
- 1 medium white or yellow onion diced
- 3 garlic cloves minced
- 1 pound plum tomatoes chopped
- 1 jalapeno seeded and diced
- 1 tbsp ancho chile powder
- 1 tsp chipotle chili powder
- 1 tsp cumin
- ½ tsp dried Mexican oregano
- ½ cup low sodium vegetable broth or water
- ½ bunch chopped cilantro
- Juice of 1 lime
Instructions
- Heat a medium skillet over medium-high heat. Add the onions and cook until lightly browned, about 7 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
- Add the garlic, jalapeno pepper, Ancho chile powder, chipotle chile powder, cumin, and oregano. Cook for 2 minutes to toast the spices.
- Add the tomatoes and vegetable broth, and cook for 15 minutes.
- Remove from heat and stir in cilantro and lime juice.
- Using an immersion blender or regular stand blender, carefully blend the mixture until it reaches the consistency you want. A few pulses for a slightly chunky sauce, or you can puree it until it’s completely smooth.
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Pan Roasted Corn and Peppers
By Chef Del Sroufe
I make this dish in the winter when I want that grilled flavor but am unwilling to brave the cold to light the grill. Getting the pan good and hot and thawing the corn to room temperature is the key to this dish.
Serves 4
Ingredients
- 1 medium red onion, diced small
- 1 medium red bell pepper, diced small
- 1 poblano pepper, diced small
- 1 pound frozen corn, thawed
- Sea salt and black pepper to taste
Directions
- Heat a large skillet over high heat. Add the onion, red bell pepper, poblano pepper, and corn to the pan and cook, stirring frequently until everything is browned, about 10 minutes. Add water as infrequently as possible so that the vegetables brown well.
- Season with salt and pepper. Serve immediately.
Easy Refried Beans
Easy Refried Beans
I admit there are days when I use refried beans from a can. They are easy enough to make by hand, and with a little help, are a lot more flavorful. I like my refried beans more saucy than some, so I add a little vegetable broth to them in a blender and puree them, rather than mash them by hand.
Ingredients
- 1 small onion diced small
- 2 garlic cloves peeled
- 1 teaspoon cumin
- 1 teaspoon chili powder mild or spicy
- 2 15 ounce cans pinto beans, or two cans fat free refried beans
- Vegetable Broth as needed
- salt to taste
- ½ lime juiced
Instructions
- Heat a large skillet over medium heat. Add the onion and cook for 5 minutes, until they start to turn translucent. Add water, 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
- Add the garlic, cumin, and chili powder; cook for another minute to toast the spices.
- Add the beans and cook until heated through, then add them to a blender. Puree, adding enough vegetable broth to make a creamy sauce.
- Add the lime juice, and season with salt, if using. Mix well.
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Mexican Chocolate Pudding with Fresh Berries
Mexican Chocolate Pudding with Fresh Berries
This recipe is chocolate pudding with a tiny little kick. The Chipotle pepper and cayenne pepper really brings the chocolate flavor to life.
Ingredients
- 1 12- ounce package extra firm silken tofu
- ½ cup date puree or maple syrup
- ⅓ cup unsweetened cocoa
- 1 tsp vanilla extract
- ½ tsp chipotle pepper powder
- ⅛ tsp cayenne pepper
- 2 cup fresh berries
Instructions
- Combine all ingredients in the bowl of a food processor and puree until smooth and creamy.
- Chill for up to 1 hour or overnight before serving.
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