Tex-Mex Stuffed Zucchini

I made these for dinner last week and they were delicious. I had leftover filling and used it to stuff poblano peppers a few days later. The tofu chorizo was wonderful. I found that recipe online at Minimalist Baker website. If heat isn't your thing then you could use diced tomatoes in place of the Ro-Tel. 

2 medium sized zucchini, halved lengthwise
1 box plain couscous, cooked according to package directions
1 can Ro-Tel, slightly drained
1 recipe Tofu Chorizo

I used a melon-baller and scooped out the inside of my zucchini. Be care and don't go through the skin. Save the inside part you scoop out.

Put the zucchini boats aside.

Chop half of the inside part of the zucchini in a non-stick skillet until soft. Add a little vegetable broth to keep it moving, if needed.

Make the chorizo and set aside when it's done.

Cook couscous according to package directions. Once it's done remove half of the couscous to a bowl and add the drained Ro-Tel and stir well. Add a layer to the bottom of your casserole dish.

In a separate bowl, mix the couscous mixture, chorizo and a little vegan mozzarella cheese, you can omit this if you wish. Taste to see if it needs black pepper or any seasonings. The chorizo  has lots of flavor so I didn't add anything else. Stuff this combined mixture into the zucchini halves.

Bake at 400F for about 20 minutes until the zucchini gets tender and all the filling is nice and hot.

I served these with the remaining couscous and fresh sliced tomatoes. Delicious.

Enjoy!!!

Roasted Veggies and Peanut Sauce

We had some beautiful local veggies and I decided we'd roast all of them and serve over couscous with a peanut sauce. Great decision. The veggie I had on hand were all hard veggies that would take about the same amount of time to roast. You can mix this up with whatever you have on hand or like, just be sure that you don't put a zucchini in for the same amount of time as cauliflower. You can use two pans and have one pan full of things that take the same amount of time and add the second pan part way through the roasting.

Veggies:

• 1 stalk brussel sprouts, large ones cut in half
• 1/2 head of cauliflower florets, cut into bite sized pieces
• 1 head broccoli florets, cut into bite sized pieces
• 2 carrots, cut into bite sized pieces
• 1 box of couscous, cooked according to package directions

Peanut Sauce:

• 2 tablespoons toasted sesame oil
• 1/4 cup low sodium soy sauce
• 1/4 cup 100% pure maple syrup
• 2 teaspoons chili garlic sauce
• 1/4 cup creamy peanut butter

Prep all of your veggies.

Preheat oven to 450F. Place parchment paper over your baking sheet pans. Toss all of your veggies in a bowl with a tablespoon oil and the seasoning of your choice. I used a vegetable blend. Stir well. Pour veggies onto baking sheets.

Roast veggies at 450 for 20 minutes. Give them a stir at the half way mark. Check them with a toothpick to be sure they are cooked the way you like. But don't over cook them, they should hold their shape and be toothsome.

While the veggies are roasting cook a box of couscous and make your peanut sauce. To serve: place your couscous in a bowl (or plate) add veggies and drizzle with peanut sauce.

***I had one Field Roast Italian sauce  in the frig. So I cut it up and sauted it and added it to our bowls.

Enjoy!!!

Spanish Rice with Chorizo

I don't do a lot of cooking with boxed products. However, when they are on sale I pick up one or two to have in the pantry. Some nights when you get home, you just don't feel like spending a lot of time in the kitchen but you do want a yummy meal. This is one of those dishes.

• 1 box Zatarain's Spanish Rice
• 1 1/2 cups water
• 1 can (14 1/2 oz) fire-roasted diced tomatoes (do not drain)
• 1 tablespoon Earth Balance vegan spread
• 3 Field Roast Chorizo sausages, cut into 1/2 moons

Mix the water, tomatoes, rice mix and Earth balance in a 2-quart saucepan until well blended. Bring to a boil. Reduce heat to low. Cover and simmer 25 minutes. Remove from heat and set aside for 5 minutes. Fluff with a fork.

While the rice is cooking saute the sausages in a tiny bit of oil. When brown, set aside.

When the rice is ready, dump the sausages in and give it all a good stir.

Serve with hot sauce if desired.

Beefless Picadillo

I've been to Curia on the Drag, a fairly new vegan restaurant in Gainesville, FL a few times and tried something different each time. All of the food has been amazing, but the last time I went I had their vegan Picadillo. I've never had this dish before and it was amazing. I of course Googled for a recipe and this is my vegan version of what I found. I would have served this with a squeeze of lime and sliced avocado, but didn't have any, next time I will. This is so delicious!!!!

• 2 links Field Roast Chorizo
• 1 large sweet onion, diced
• 1 large red bell pepper, chopped
• 1 teaspoon salt
• 1 package Beyond Meat Beefless Crumbles
• 8 garlic cloves, chopped
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 bay leaf
• 2 cans diced tomatoes
• 1 small can tomato paste
• 1/2 cup pimento-stuffed green olives (I left mine whole because they were smallish, if you have really large olives cut them in half)
• 1/2 cup raisins
• pepper to taste
• Serve over rice
• Garnish with avocado, cilantro and lime

To a large skillet add a few tablespoons water, onions, bell pepper and salt, cook until tender, about 8 minutes.

 Add cubed chorizo and toss until chorizo is warm.

 Add crumbles, stir well and cook about 3 minutes.

 Add garlic, cumin, chili powder, cloves, allspice and bay leaf. Cook and stir about 1 minute.

 

 Add tomatoes and tomato paste. Stir well. Cook about 2 minutes.

 Add olives, brine and raisins.

Simmer uncovered about 8 minutes. Stir often.

 

  Discard bay leaf. Serve over rice and garnish as desired.

Enjoy!