Friday, May 23, 2014

Grilled Corn on the Cob

I've been cooking corn on the cob like this for years and can't believe I haven't blogged it yet. This is so easy folks, no need to do anything fancy. Just follow these steps for an awesome ear of corn. I have submitted this recipe to the Virtual Vegan Linky Potluck.
  • corn on the cob
  • margarine
  • salt and pepper

Soak the corn in water for about 30 minutes before grilling to help keep the husks from burning.

Flip it over about half way through the soaking process.

Heat your grill to about 350. Lay the corn on the grill. (Yes that's it, don't shuck it, don't pull off the silks, just lay it on the grill.)

After 8 minutes rotate 1/3 of a turn.

After 8 more minutes, rotate it another 1/3 of a turn.

After 8 more minutes remove it from the grill. (That's a total of 24 minutes on the grill.)

Now this corn is hot so don't burn  yourself. Pull back the husks one or two at a time making your way around the corn until they are all pulled back. That is your handle. Pull the silk and it should slide right off, there may be one or two strays that you have to go after. But, for the most part they should all come off.
(I forgot to take a pic of this part, I was so excited about eating it.) Rub some margarine on your cob, a little sprinkle of salt and if you wish some black pepper.

Enjoy!! We had roasted beets and a Gardein Chicken Fillet with our corn.

Wednesday, May 14, 2014

Chicken Enchilada Pasta

I'm not sure how I came across this yummy looking non-vegan dish. But I knew it looked and sounded delicious. I wanted to make it vegan and give it a try. I love Mexican style dishes (Tex-Mex), spicy food and pasta. This is my version of the Chicken Enchilada Pasta found over at Pearls, Handcuffs & Happy Hour. You need to make this and soon.

  • 1 package Beyond Meat chicken strips
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 1 {4 oz.} can diced green chiles
  • 1/2 teaspoon salt
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 2 {7 oz.} cans salsa verde
  • 1 can red enchilada sauce
  • 2 cups Diaya Pepper Jack shredded cheese 
  • 1 cup Tofutti sour cream
  • 1 box Penne pasta
  • Garnishes: shredded lettuce, pickled jalapeno slices, sliced scallions, black olives, avocado, tomatoes, sour cream, whatever you like on your Tex-Mex food

Cook pasta according to package and chop the veggies. Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes.  Add garlic & bell pepper and cook for another 3-5 minutes.

Add green chiles, cumin, chili powder, salt, salsa and  enchilada sauce.  Let sauce simmer for about 8-10 minutes.

Chop chicken strips into bite sized pieces and add to skillet. Cook about 5 minutes.

Add cheese and stir until the cheese is melted and heated through.

Now stir in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle. Stir until sour cream is well mixed and heated through.

Drain pasta and return to pot.  Pour sauce over pasta and mix well.

Serve and garnish with shredded lettuce, chopped avocado, chopped tomato, green onion, salsa, jalapeno slices and/or a dollop of sour cream - whatever your favorite toppings are.


Saturday, May 3, 2014

Chorizo Burrito Bowl

I've recently found the Amuse Your Bouche blog site. Becca has some delicous dishes posted -- go check them out. I decided to use her Veggie Burrito Bowls recipe as the base for this dish. I made the dish vegan and substituted a few ingredients. This was definitely yummy! I know this filling would be awesome rolled up in a tortilla with pickled jalapeno slices and shredded lettuce. Look for a pic of that with the leftovers later this week.

  • 1 bag frozen brown rice
  • 1tablespoon coconut oil
  • 2 scallions, white and green parts, sliced
  • 3 cloves garlic, minced
  • 1 bell pepper (I used red, but any colour will do)
  • 12 grape tomatoes, halved
  • 1 teaspoon chilli powder
  • 1½ teaspoon smoked paprika
  • 1 can black beans, drained and rinsed
  • 1/2 avocado, cubed
  • Diaya cheddar cheese, grated (garnish)

  • Cook rice according to package directions. While rice cooks heat the oil in a large, nonstick skillet. Cook the scallions, garlic and bell pepper over medium heat for about 5 minutes.

    Add the tomatoes, chili powder and paprika. Cook for a couple of minutes, stirring well.

    Add the chorizo and stir well. Cook for 1-2 minutes.

    Add the black beans, stir well.

    Add the rice and combine everything well. If it seems to dry add 1 tablespoon of water at a time until it's not dry.

    Garnish with cheese.

     Add any other garnish you desire, I used chopped avocado.