Saturday, May 15, 2021

Stuffed Poblano Peppers

They had beautiful poblano peppers at the grocery the other day and I knew I was going to make this dish. It turned out amazing and will definitely be made again. Fresh poblano stuffed with sauteed onions, soy curls and Daiya shreds. Served with salsa and a homemade quick Guac and yellow rice. Yummmm.

  • 2 large poblano peppers
  • 1/2 cup soy curls
  • 1 package low sodium taco seasoning
  • 1/2 small onion, chopped
  • 1 jalapeno pepper, chopped
  • 1 cup Daiya cheese shreds
  • 1/4 cup salsa
  • Garnishes: fresh lime, guacamole, sour cream, yellow rice, pickled jalapenos, salsa, cilantro


Soak the soy curls in water for about 20 minutes. Lightly squeeze water from them before using. If making rice to serve with the peppers start it now and prepare according to package directions.

Add soy curls and 1/2 of the taco seasoning to a nonstick skillet. Cook until they soy curls have a nice color on them and they firm up.

Add onion and jalapeno and cook for 4-5 minutes more, stirring occasionally.

Add the remaining taco seasoning and 1/4 cup of water. Cook until most of the water is evaporated. Remove from heat and add cheese and 1/4 cup salsa.

Bring  a steamer pot to a boil. While you are waiting for it to boil prepare the peppers. Make a "T" cut in the pepper. Slice across top horizontally (not all the way through) and then vertical from top to bottom. Gently remove the seeds and membrane.

Stuff them with the filling mixture.


Steam for 15 minutes.

I prepared a box of yellow rice to go under the peppers. Topped the peppers with additional salsa, fresh lime, cilantro and some homemade guacamole. A little hot sauce always helps.


Enjoy!!!

Sunday, May 9, 2021

Breakfast Wrap

 These wraps hit TicTok and went viral all over the webs. You can use whatever you like and make these for breakfast or lunch/dinner. I made a tofu scramble with half a block of tofu that was hanging out in the frig. You need a large tortilla to make these, I suppose you could use a small tortilla, use less filling and eat more than one. Anyway, these are fun and yummy and you could get the kids involved. Ummm, maybe a peanut butter, jelly, banana, marshmallow dessert wrap would make a yummy and fun dessert.

  • sliced tomatoes
  • avocado
  • diced onions
  • 1/2 sliced jalapeno
  • 1 tablespoon soy sauce
  • 1/2 tablespoon smoked paprika
  • 1/2 teaspoon black salt
  • Daiya cheddar shreds
  • 1/4 sliced red bell pepper
  • lettuce
  • large flour tortilla
  • 1/2  block firm tofu, crumbled


Add bell pepper, jalapeno, and onion to a nonstick skillet. Add a tablespoon of water to keep things from sticking. Sauté until veggies start to soften, adding more water as needed.

Add crumbled tofu, spices and soy sauce. Cook until everything is hot.

Lay a large flour tortilla on a cutting board and slice from the center down.

In each quarter place your ingredients. I had the tofu scramble topped with a little cheese shreds in the lower left. In the upper left I mashed my avocado with a little salt and topped it with a slice of tomato. In the right upper corner I place lettuce topped with a little cheese and the final quarter I used salsa.

Fold the bottom left quarter up onto the top left quarter.

Now fold that over the top right quarter.

Finally fold that onto the lower right quarter.

Wipe out the same skillet and add the wrap over a medium heat to brown both sides.

Serve with extra salsa or sour cream, whatever you like.

This was a yummy way to have breakfast. Instead of just a burrito.

Enjoy! If you make this let me know what flavor combo you used.

Sunday, May 2, 2021

Black Bean Enchilada Casserole

Last week I was really wanting some Tex-Mex food and came up with this lovely dish. This made 4 large servings or 6 smaller ones. This can also be ready in about an hour if you have already made enchilada sauce or have a good oil free store bought one.  The leftovers reheated very easy in the microwave or could be put in individual dishes and reheated in the toaster oven. 


  • 6 corn tortillas (these were labeled "super size")
  • 1 batch of Dr. McDougall's red enchilada sauce (premade)
  • 1/2 tablespoon jalapeno sauce (I love YellowBird)
  • 1 small green bell pepper, diced
  • 3/4 cup frozen corn kernels
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup Daiya cheddar shreds
  • 1 2.25-ounce can sliced black olives, drained
  • Garnish: fresh cilantro, avocado, sour cream, salsa, lettuce, lime juice, pickled red onion


Use a 9x9 casserole dish. Preheat oven to 375F. Cover the bottom with a single layer of tortillas, cut to fit your dish.

Use about 1/3 of your sauce and cover the tortillas.

Layer half the beans, half the corn, half the bell pepper and half the olives topped by a third of the cheese shreds.

Repeat layers: tortillas, sauce, beans, corn, bell pepper, olives and cheese. Top the second layer with the remainder of your sauce and cheese.

Place in toaster oven (or regular oven) 45 minutes or until it's bubbling and hot.

Let stand for 5-7 minutes before cutting. This is a good time to prep your garnishes.

Serve with the garnishes you enjoy. I love making a side salad if you will: torn lettuce, salsa, sour cream, pickled red onions and a cubed or sliced avocado. I always have homemade jalapeno slices to serve with any Tex-Mex meal.

Enjoy!!!!