Since moving to California 5 years ago, our intake of Mexican food has increased dramatically. I never knew I could love tacos and avocados so much. Actually, no I take that back. I’ve been eating avocados like they were my J-O-B for as long as I can remember. Now, in addition to eating them plain and on toast, I use them as an excuse to eat as many tacos, burritos, and the like.

While I love lentil tacos, nut meat tacos, tempeh tacos, ect. I was getting a little bored with our typical Mexican fiesta nights. I can’t remember where I saw the idea for using chopped cauliflower but I am SO glad I remembered that this was a perfectly acceptable option.

Don’t these look awesome? Who knew chopped cauliflower could taste so good! Mixed with taco seasoning, black beans for extra fiber and protein, and fresh peppers from the garden, these were some of the best tacos I’ve had in a while. Add your favorite toppings and taco night is ready!

I recently stumbled upon Trader Joe’s Corn and Wheat tortillas and highly recommend them for your taco shells. Plus, it prevents me from having to buy corn tortillas and flour tortillas. BL likes flour, I like corn. We now compromise thanks to TJ’s.

Cauliflower and Bean Tacos

Ingredients:
1 head cauliflower
1 15 oz. can black beans, rinsed and drained
6 baby bell peppers, thinly sliced
1/4 cup onion, finely diced
1 package taco seasoning
1 tbsp. taco sauce
salt/pepper to taste
Tortillas
Taco Toppings (I like lettuce, cheese, avocado)

Finely dice the cauliflower using a knife or food processor. Don’t pulse it too fine or you will get cauliflower mush. Heat 1 tbsp. oil in a wok or large saute pan. Add the onion and baby bell peppers. Saute 5 minutes until onion is soft. Add the cauliflower and toss continuously for 3-4 minutes until crispy. Add the taco seasoning, taco sauce, and black beans. Cook a few more minutes until thoroughly combined.

Spoon filling onto taco shells and top with your favorite add-on’s.

This is one of those recipes where I contemplate the actual need to post. It’s a pretty basic vegetarian sandwich: spread, tofu, and grilled vegetables on a hearty bun. Nothing too out of the ordinary but the simplicity and the perfect combination do warrant it’s own page.

I’ve been in quite the sandwich mood lately and needed a reason to use up my still producing basil plant.  If your like me, ready for fall but not ready to give up summer favorites like eggplant, tomatoes, and basil you must try this sandwich. I made a bunch of the ingredients and packed them for work last week. Whenever cravings or mealtime struck, I was able to quickly assemble a gourmet sandwich in a matter of minutes.

Creamy Basil & Eggplant Sandwiches

Ingredients: (make 4 sandwiches)
4 whole wheat hoagie rolls
1 globe (Italian) eggplant, sliced 1/4-1/2″ thick
1 tomato, sliced
1 package extra-firm tofu
2 lemons
1/4 cup + 2 tbsp. cup olive oil
1 tbsp. all purpose seasoning (Like 21 Salute)
1 cup basil, packed
1/4 cup mayo (Veganaise is the best!)
salt/pepper

To make the basil spread: finely chop the basil leaves. Combine with mayo and juice of 1 lemon. Set aside. Alternatively, you can combine the basil, mayo, and lemon juice in a food processor/blender.

Preheat the oven to 400°F. Place the eggplant slices on a baking sheet. Combine the all-purpose seasoning, pinch salt, and 2 tbsp. olive oil in a small dish. Brush the eggplant slices with the olive oil mixture and place in the oven. Bake for 10-12 minutes each side until translucent on the inside and lightly crisp on the edges.

Squeeze the water out of the tofu and slice into 1/2″ slices. Combine the juice of the other lemon, olive oil, and pinch salt/pepper. Place the tofu in a baking sheet and cover with lemon marinade. Bake at 400°F for 15 minutes.

To assemble the sandwiches, spread the basil sauce on either side of the hoagie roll. Layer with eggplant, tofu, tomato slices.

What’s your favorite type of sandwich?

Is it flatbread or pizza? I like calling these flatbreads, reminds me of dining outside in a cafe, sipping wine and munching on artisan flatbread sandwiches.

The farmer’s market had these gorgeous heirloom tomatoes and I wanted to make something yummy to celebrate the end of summer. These grilled flatbreads hit all summer birds with one recipe: grill, tomatoes, zucchini, and red peppers.

Make extra of these vegetables, they are great as leftovers and in sandwiches for the rest of the week.

Don’t have a grill? No worries, you can use a grill pan or bake in the oven.

Grilled Vegetable Flatbread

Ingredients:
1 recipe Sun-dried tomato spread, below
1 recipe whole wheat pizza dough, below or prepackaged pizza dough
2 large zucchini
1 large heirloom tomato
1 red pepper
1/2 onion
olive oil, for brushing vegetables and pizza dough

Make the sun-dried tomato spread, see below for recipe and instructions.

Preheat grill or grill pan to medium high. Divide the dough into four even pieces. Roll out dough into an oval shape. Really, it’s a flatbread so any shape will do. Brush with olive oil or cooking spray so dough won’t stick to the grates.

Prepare the vegetables: slice the tomato, zucchini, onion, and red pepper into thin slices. Toss with salt/pepper and oil. Place vegetable slices onto the grill or grill pan for 5-10 minutes per side until cooked. I used a vegetable basket for the onion and tomato slices so they wouldn’t fall through the grates. Alterantivly, you could roast the vegetables in the oven beforehand.

Set the vegetables aside. Once you start grilling the flatbread you want to have the vegetables and spread ready and close by.

Place the dough onto the grill and cook for ~7-10 minutes until lightly charred on the bottom and heated through. Remove from heat and spread sun-dried tomato onto non-grilled side. Place grilled vegetables on top. Place back on the grill, topping side up, for 3-5 minutes until warmed. Serve immediately.

Sun-Dried Tomato Spread:

1 can white-northern or canneleni beans, rinsed and drained
1/4 cup sun-dried tomatoes
2 tbsp. water
1/4 cup parsley leaves
1 tbsp. lemon juice
2 garlic cloves
salt/pepper

In a food processor or blender, combine all the ingredients until smooth. Refrigerate until ready to use.

Yum!

Ever tried Kimchi?

No?

Of course you probably haven’t! Unless you enjoy Korean food or are excited to try new things, this ingredient might be completely foreign to you. Let’s be honest, fermented cabbage  doesn’t usually scream “delicious” if you haven’t tried it before.

This is one of those ‘you just have to trust me’ kinda dishes. Kimchi is typically made with cabbage and daikon radish, but I’ve seen some varieties include a lot of other vegetables as well. Whatever. It doesn’t really matter that much which one you go with, but try to find a napa cabbage based variety for this dish.

If you want to impress your friends and family. (“Who me? Fermenting cabbage on a school night? You don’t do the same?”) You can follow the tons of homemade Kimchi recipes available online.  If you want to leave the fermenting to the pros, head to your local Whole Foods or Asian Market for a jar of it.

I don’t think we eat enough fermented foods and am hoping you will join me in changing that. Why are they so important?  Here’s the deal.  Everyone has  microflora (bacteria) in our intestine which is key to keeping us healthy and to help fight off the “bad” bacteria. Fermented foods help to keep the “good” bacteria thriving and our microflora balanced. This is especially true for those who take antibiotics, their job is to kill the bacteria in your body, regardless of whether it is “good” or “bad.”

Kimchi Fried Rice

Ingredients:
1 cup napa-cabbage Kimchi (homemade or prepared)
3 cups of leftover cooked rice (brownie points for brown rice)
1/4 cup scallions, thinly sliced
8 oz. firm tofu, crumbled or chopped into small pieces
3 tbsp. butter (I like Earth Balance brand)
1 tbsp. sesame oil
2 tsp. Sirarcha
2 cloves garlic, minced
1 sweet onion, finely chopped
2 tbsp. soy sauce

In a large saute or wok, heat the butter over medium high heat . Add the kimchi and fry for 1-2 minutes, add the onion and garlic and saute 5 minutes more. Add the tofu and saute 2-3 more minutes. Add the rice, soy sauce, Sirarcha, scallions and cook until heated through.

Enjoy!