Saturday, May 5, 2012

Vegan Mexican Meal

Usually on Cinco De Mayo I have a need for Mexican Food.  Even though I am on the Engine 2 Diet, this is not going to stop me from eating Aros (mexican rice).  So I decide to go all out and measure my ingredients which allowed me to post it today.

1 cup  Brown long grain rice - spray pam on a baking pan and spread rice on it and broil until golden brown(keep an eye on it, it only takes a few minutes)
Then transfer it to a large frying pan.
In a jar add
1 can of tomato sauce plus fill the can twice with water.
1t ground comino
1/2 t sea salt
1t black pepper
1t  garlic powder or 1 med. clove
stir or shake
add to rice plus 2 cups of water if needed
1/2 c onions, chopped
1/2 a bell pepper
1/2 c cilantro, stems off

Cook on medium high for 25-30 mins or until cooked
Check 1/2 way and see if liquid has reduce
then add water to cover the rice-Do no stir.
 ( revised 8-30-13)

 Chili Relleno hot sauce

2-3  serrano peppers
1/2  of a chili relleno seeded

1t garlic powder or 1 med. clove
1/2t sea salt
14.5 oz can of whole tomato, add more if needed
 1/2 c cilantro, save half to add at the end

1/2 c onion  save half to add at the end
Blend or use chopper, taste  if its too hot add more salt and tomato
Pour in a bowl and add the rest of the onion and cilantro chopped up.

Tres Calabasa

3 yellow squash, chopped
1 mexican calabasa, chopped
1 zucchini, chopped
1/2c onion, chopped
1 hand full of spanish (opt)
1/2c cilantro, save for later
28oz can of whole tomato dice
1t ground comino
1t sea salt
1t black pepper
1 t garlic or 1 clove chopped
half way add cilantro and
8oz  frozen peas (opt)

Simmer for 20-30 mins or until squash is tender


4 Avocados

2 roma tomato, chopped
1/2 c onions, chopped
1/4t garlic powder
1/4t sea salt
cilantro (opt )
Mash avocado with bean masher and mix in the rest of the items and enjoy!!

.My daughter made it with only one tomato and it still tasted so yummy!