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Posts Tagged ‘Mexican’

Vegan Mexican TVP

Mex TVPThis was my first experiment with using the hRecipe microformat plugin. The plugin does not include a photo field, although the full hRecipe specification has provisions for a graphic. I failed to capture the moment last night when I made this, and this dish isn’t much of a looker anyway. The plugin seems to break the background gradient in my current theme, but I don’t care that much because this theme is getting a bit long in the tooth and I’ll replace it with a more up-to-date one some day when I have a couple of hours. (Don’t hold your breath!) The plugin did not automatically tag the ingredients, nor number the steps on my first go. I had to go back and edit the raw HTML, because I didn’t see a way to revise once you insert a recipe via the plugin. I’m guessing there is a way to make it do that in the first place and I should have RTFM. Oh well, I’m a very early adopter of the plugin, and it’s certainly better than nothing! Let’s see how the search engines like it.

Recipe: Vegan Mexican TVP

Ingredients

    • 1.5 C TVP 1/2 C fresh cilantro chopped fine
    • 2 tomatoes, diced
    • 1 onion, chopped medium fine
    • 1 Tbsp olive oil
    • 1 clove garlic, minced
    • 1/2 avocado
    • 1/2 tsp salt
    • 6 C water
    • juice of one lime

Instructions

    1. Salt the water and bring to the boil.
    2. Meanwhile sautee the onions in the oil until carmelized.
    3. When water boils, add the TVP and cook until it softens and quits swelling up.
    4. Drain well.
    5. Add the other ingredients.
    6. May be served cold.

Diet (other): Reduced fat

My rating: 2 stars: ★★☆☆☆

Microformatting by hRecipe.

Chicken Stuffed Collard Rolls

I know this is not a vegetarian recipe. There are those in my family who must have meat from time to time. If you eat meat, a recipe like this one is a good way to make a little meat stretch quite a way. And it has collard greens in it, and they are those dark leafies that all the nutritionists say you should eat.

Yields: 5 servings

3/4 lb. cooked chicken
1 can tomatoes or 3-5 large fresh
1 tsp cumin
1 tsp oregano
2 C. cooked quinoa
1 chile ancho or poblano
2-4 chile de arbol
1 onion
4 cloves garlic
4 Tbsp chopped cilantro
Mexican cheese or parmesan
1 bunch collard greens (about 16 large leaves)

Cook tomatoes, onions, spices, garlic until soft. Whirl in blender and strain. Mix in chicken and quinoa and cook on low.

Meanwhile, pare down the thick stalk in the center of the collard leaves and steam them until they are soft and bright green.

Add the cilantro to the filling. Put 2 generous Tbsp. filling on each leaf and roll up. Place on oiled baking tray and top with the cheese. Bake 20 minutes at 350 F.

about 3/4 lb. cooked chicken
1 can tomatoes or 3-5 large fresh
1 tsp cumin
1 tsp oregano
2 C. cooked quinoa
1 chile ancho or poblano
2-4 chile de arbol
1 onion
4 cloves garlic
4 Tbsp chopped cilantro
Mexican cheese or parmesan
1 bunch collard greens (about 16 large leaves)
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