This show aired in May of 2023 on Chef Aj’s YouTube channel and became part mother’s day celebration, part Cinco De Mayo with delicious results. Enjoy!! Watch it being prepared On Chef AJ’s YouTube Channel here
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
- One 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 except the fresh berries in the bowl of a food processor and puree until smooth and creamy.
- Chill for up to 1 hour or overnight.
- To serve top with fresh berries.
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Pan Roasted Corn and Peppers
Pan Roasted Corn and Peppers
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.
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
Instructions
- 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.
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Easy Refried Beans
Easy Refried Beans
I admit there are days when I use refried beans from a can, but they are easy enough to make and, with a little help, are a lot more flavorful. I lille my refried beans more saucy than some, so I add a little vegetable broth to them in a blender and puree , 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
- 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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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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Scrambled Cauliflower Rancheros
Scrambled Cauliflower Rancheros
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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Whole Wheat Pizza Dough
February 1, 2024
Whole Wheat Pizza Dough
I never buy pizza crusts. They are easy to make and inexpensive compared to store-bought. You can also vary them with different flours, or herbs. This recipe is very forgiving as long as your water is not too hot (it kills the yeast).
Ingredients
- 1 Tbsp active dry baking yeast
- 3 Tbsp maple syrup
- 1¼ cup warm water about 110 degrees F
- 2½ cups whole-wheat bread flour more as needed
- ½ tsp sea salt
Instructions
- Add the yeast and maple syrup to the warm water and whisk them together. Let the mixture sit until it starts to foam.
- Add the salt and, using a whisk, stir in 1 cup of the flour.
- Beat the dough for 3 minutes, slowly adding in more of the remaining flour.
- When the dough becomes too stiff to use a whisk, turn the dough onto a floured surface and knead it by hand, adding more flour until the dough is smooth and elastic, about 5 minutes.
- Cover the dough with a damp towel and let it sit in a warm place until it has doubled in volume, about 45 minutes.
- Punch it down and let it rise again, about 15 minutes.
- Divide the dough into two pieces and shape into two round, flat crusts.
- Let it rest, covered, for 15 minutes before using it in your pizza recipe
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The Cheesiest Sauce
The Cheesiest Sauce
I’ve made many versions of cheese sauce over the years, and this is one of my favorites. It has that stretchy texture and a smoky flavor that I love and is perfect for pizza or Mac and Cheese.
Ingredients
- 2 cups chopped russet potatoes about 1 large potato
- 1 medium yellow onion chopped
- ½ cup toasted cashews
- 3 Tbsp white vinegar
- ¼ cup nutritional yeast
- ¼ cup tapioca starch or arrowroot powder
- 1 tsp smoked paprika
- 1 tsp liquid smoke optional
- 1 tsp sea salt or to taste
Instructions
- Combine the potato, yellow onion, and toasted cashews in a small saucepan with water to cover.
- Bring to a boil over high heat, reduce the heat to medium, and cook until the potatoes are very tender, about 10 minutes.
- Drain the potato mixture, reserving the cooking liquid. Add it to a blender with the remaining ingredients and puree until smooth and creamy.
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Millet “Sausage”
Millet “Sausage”
Adapted from the The China Study Family Cookbook, by Del Sroufe
This sausage is perfect for several dishes that I like to make. I use it as a topping for Pizza, as a breakfast sandwich on homemade biscuits, or any time that sausage is called for in a recipe. You can make extra and freeze the patties to use later in your favorite recipe.
Ingredients
- 2 ¼ cups water
- 1 cup millet
- ¼ cup minced yellow onion
- 4 garlic cloves minced (about 4 tsp)
- 2 sun-dried tomatoes minced
- 2 Tablespoon tamari or to taste
- ½ teaspoon dried sage
- 1 teaspoon crushed fennel seeds or to taste
- 1 teaspoon crushed red pepper flakes or to taste
- 3 Tablespoons flaxseed meal soaked in ¼ cup water
- ¼ cup nutritional yeast
- Sea salt to taste
Instructions
- Preheat the oven to 350 degrees F.
- Combine the water and millet in a 2-quart saucepan with a tight-fitting lid. Bring to a boil over high heat, then reduce the heat to medium-low, cover the pan, and cook until the millet is tender, about 20 minutes (see note).
- While the millet cooks, sauté the onion in a small skillet over medium-high heat until it turns translucent and starts to brown, about 5 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep the onion from sticking to the pan.
- Add the garlic, sun-dried tomatoes, tamari, sage, fennel, and red pepper flakes, and sauté for another minute to toast the seasonings.
- Remove the skillet from the heat. Add the flaxseed meal soaked in water, nutritional yeast and cooked millet, season with sea salt, and mix well.
- Using a ¼-cup measure or small ice cream scoop, shape the millet mixture into patties and place them on a nonstick or parchment-lined baking sheet. Flatten the patties slightly.
- Bake for 15 minutes, turn over the patties, and continue to bake until the patties are firm to the touch and lightly browned, another 10 minutes or so.
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Plant-Based Pizza Basics
By Del Sroufe
Friday night used to be Pizza Night in my house and I used to start planning for it on Monday. I don’t have pizza night as often as I used to, but I still get excited about it whenever I schedule one. I would make the pizza crusts and prepare several toppings and let everyone make their own personal pizza.
Plant-Based Pizza Basics
Friday night used to be Pizza Night in my house and I used to start planning for it on Monday. I don’t have pizza night as often as I used to, but I still get excited about it whenever I schedule one. I would make the pizza crusts and prepare several toppings and let everyone make their own personal pizza.
Ingredients
- Cornmeal for dusting
- Whole Wheat Pizza Dough see recipe below
- Cheese Sauce see recipe below
- Spicy Breakfast Patties see recipe below
- Your favorite pizza sauce
- Your favorite vegetables see the list below for popular vegetable toppings for pizza
- Fresh herbs of your choice
- How to Make It
- Preheat the oven to 425 degrees F.
- For each pizza dust a 12-inch pizza pan, baking sheet, or heated pizza stone with cornmeal.
- Shape the pizza dough into a round shape about 12-inches in circumference.
- Top each pizza with your choice of sauce about ½ cup per pizza and distribute toppings over the sauce.
Notes
A common mistake people make with homemade pizza toppings is that they overdo it. Use an easy touch when topping your pizza—about 2–3 cups total.
If you are using toppings with a high water content like tomatoes, either thinly slice them or finely dice them and don’t go overboard or your pizza will be soggy.
Chop your vegetables no larger than ½-inch for pizza. Otherwise they will not cook in the short time they will be in the oven.
Some people like to cook their vegetables before adding them to pizza. This is optional and dependent on your preference.
If you are adding fresh herbs like basil, consider adding them to the crust before you add the sauce or adding them as the pizza comes out of the oven. Popular Vegetable Toppings for Pizza Onions Bell peppers, red or green Mushrooms Fresh tomatoes Corn Pickled jalapeño peppers Fresh herbs—cilantro, basil Olives Garlic, fresh or roasted Spinach Sun dried tomatoes Pineapple (don’t shoot the messenger) Artichoke Hearts Mung Sprouts Eggplant Zucchini
If you are using toppings with a high water content like tomatoes, either thinly slice them or finely dice them and don’t go overboard or your pizza will be soggy.
Chop your vegetables no larger than ½-inch for pizza. Otherwise they will not cook in the short time they will be in the oven.
Some people like to cook their vegetables before adding them to pizza. This is optional and dependent on your preference.
If you are adding fresh herbs like basil, consider adding them to the crust before you add the sauce or adding them as the pizza comes out of the oven. Popular Vegetable Toppings for Pizza Onions Bell peppers, red or green Mushrooms Fresh tomatoes Corn Pickled jalapeño peppers Fresh herbs—cilantro, basil Olives Garlic, fresh or roasted Spinach Sun dried tomatoes Pineapple (don’t shoot the messenger) Artichoke Hearts Mung Sprouts Eggplant Zucchini
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