Oven-Baked Plantains w/ Guacamole (Gluten-Free & Vegan)

Admittedly, I still find plantains kind of strange. This is in very large part because I had never tried them before this summer, when I ate them nearly every day in Nicaragua. The gracious family who hosted me during my stay actually sold fried plantain chips out of their house, and so the starchy yellow snacks accompanied many home cooked meals. Many Nicaraguan restaurants also serve a version of plantains called tostones— underripe, sliced plantains that are deep fried and usually topped with cubes of queso seco, a type of firm, salty cheese that’s really popular in Nicaragua.

So, how to make a vegan version that isn’t deep-fried? Well, one answer is to oven bake them. [This] recipe inspired me, and though I more or less followed its general gist, there were some things I’ve altered to make the end product a bit livelier (i.e. using less heat, coconut oil instead of cooking spray, and topping them with guacamole). The really cool thing, of course, is that these are also gluten-free. And surprisingly, they even taste good (if not better) after they’ve been refrigerated.

Ingredients:
(serves 2-4)

-2 ripe plantains, sliced diagonally
-3 TB coconut oil

For the guacamole:
-1/2 avocado
-4 TB finely diced tomato
-2 TB cilantro, chopped
-1 TB lemon juice, fresh
-salt and pepper, to taste

Directions:

1. Heat your oven to 400 degrees Fahrenheit. In a small mixing bowl, combine the sliced plantains with coconut oil. Place slices on a baking sheet. (Make sure plantains have plenty of room and don’t overlap; you want to give each side the ability to brown). Bake for 10 minutes, flip using tongs or a spatula, and the cook for an additional 10 minutes.

2. While the plantains are cooking for the second time (post-flip), make the guacamole. In a bowl, smash the avocado with a fork. Add the rest of the ingredients and mix, tasting for salt and pepper. One the plantains are out of the oven and have cooled a few minutes, top each one with a light dollop of guacamole.

Vegan Maque Choux

As I mentioned in my last post, spending a week in New Orleans really elevated my excitement towards food to another level. While there, I tried dishes I’d never even heard of before and fell in love with coffee all over again. (Curse you, Café du Monde). When I returned to Tuscaloosa and found myself daydreaming about NOLA, I recalled this small notebook that I’ve had nestled in the back of my desk drawer for years. About four years ago, I jotted down a recipe for Maque Choux (pronounced mock shoo) that I discovered in my old college’s library. Unfortunately, I can’t remember the name of the cookbook (which was fairly dated) or author now, but I do know that other recipes included “Creole Rice,” a “Cajun Bloody Mary,” and “Stuffed Nectarines” braised in Southern Comfort. Needless to say, I was charmed even then.

Of course, the original recipe for Maque Choux wasn’t vegan (in fact, original incarnations of the dish often included bacon fat). But it was vegetarian. By substituting vegan margarine for butter and non-dairy milk for regular milk, I knew I’d be able to make a version that was pretty damn delectable. Of course, it only took me four years to do so, but I’m really excited to share it with you guys nonetheless. I decreased the butter in the original recipe and used paprika instead of cayenne pepper, but this spin on Maque Choux still has a sweet, distinctly southern flavor. Another favorite thing about this version is that it’s actually quite unique: while most versions of Maque Choux involve whole corn kernels, this recipe asks you to puree them so that the end product is closer to scrambled eggs. Preferring a bit more of a bite to my dishes, I opted for something in between.

Ingredients:
(Serves 2-4)

-3 TB vegan margarine
-1 medium onion, diced
-1 green bell pepper, diced
-1 large tomato, diced
-3 cups of fresh corn (frozen is okay too, just make sure to defrost beforehand)
-1/2 cup non-dairy milk (almond, soy, coconut, etc.)
-1/2 tsp paprika
-salt and freshly ground pepper to taste

Directions:

1. Melt 2 TB of vegan margarine in a pan over medium heat. Add onions and soften for about 5 minutes, or until translucent.

2. Add bell pepper and tomatoes and leave to cook while you prepare the corn.

3. Combine the non-dairy milk and half of the corn kernels into a blender/processor and blend into a thick (but still fluid) paste.

4. Stir both the whole corn kernels and corn paste into the pan and let simmer, partially covered, for 20 minutes, stirring regularly.

5. Stir the remaining 1 TB of vegan margarine into the mix and season to taste with salt, pepper, and paprika. Enjoy with toast for breakfast or with rice and beans for lunch or dinner. And don’t forget the hot sauce. (I used Louisiana’s own Crystal).

Flax & Chia Chocolate Pudding (w/ COCOZIA)

I always develop an intense craving for pudding every time I see someone post a picture of soaked chia seeds, so I decided to make my own version using milled flax, chia, and chocolate. The awesome & generous people at COCOZIA gave me a box of their organic “chocolate coconut water” to try out, and it was so delicious that I knew I had to use it for this pudding recipe. You can find their product here. Their chocolate coconut water actually has more of a milky consistency than a watery consistency, which actually works out really well as a pudding thicker. To be honest, I had a very difficult time not just chugging all of this stuff down, it was so good. It basically tastes like a healthier and more delicious version of Yoohoo or Chocolate Nesquick (staples of my youth). That said, if you aren’t able to get this specific chocolate coconut water, chocolate almond or soy milk would also work as a substitution.

Ingredients:

– 1 container COCOZIA chocolate coconut water
– 1/2 cup milled flax/chia seeds (you can also substitute whole chia seeds for a different texture)
– 1 TB agave nectar
– 1-2 TB carob or chocolate powder
– 1/2 a banana (optional, but acts as an additional thickening and sweetening agent)

Directions:

In a blender, combine all ingredients and blend until fully incorporated. Pour pudding into a bowl or Tupperware container and refrigerate for anywhere from 2 hours to overnight in order for the pudding to thicken. I enjoyed mine with a sprinkle of coconut shavings, carob powder, and chocolate chips on top; fruit would also be a tasty topping.

Sopa de Estrellitas

These past couple of weeks have been pretty darn cold in Tuscaloosa, so I decided to make sopa de estrellitas as a way to stay warm, fat, and happy. My grandmother used to make this soup, which is how I first learned to love it. The fortunate thing about sopa de estrellitas is that it’s quite accessible in terms of ingredients and is also very simple to make.

Ingredients:
-1 cup star-shaped pasta (you may use other shapes, though I was able to find an organic version at Target)
-1 medium onion, diced
-3 TB oil
-1 cup tomato sauce
-2 to 3 cups water (less if you like your soup thick, as I do)
-1 medium tomato, diced
-salt & paprika (a pinch of each)
-cilantro, to garnish

Directions:
-In a sauce pan, heat the cooking oil over medium. Add the diced onion and sauté for 1-2 minutes. Then, add the pasta and sauté for an additional 5 minutes, or until stars become golden brown, stirring often (this a very important step and one from which this soup gets much of its flavor, so make sure to be patient and keep moving the pasta around the pan so that it is consistently cooked). Next, add the tomato sauce, water, diced tomato, salt, and paprika. Bring to a boil before turning the heat down to a steady simmer. Partially cover the soup with a lid and let cook for 8-10 minutes, checking occasionally. Serve with cilantro and enjoy!

Raw Coconut & Carob Bites (feat. COCOZIA coconut oil)

I’m stoked about this dessert recipe because it uses carob powder instead of chocolate as well as COCOZIA extra-virgin coconut oil, neither of which I had tried before. The carob powder is stupendous because it’s caffeine-free, improves digestion, and is purportedly rich in phosphorous and calcium. It’s also surprisingly delicious. I’m glad that my local health food store was out of organic cocoa powder today, or I may have never tried this instead. And the kind folks at COCOZIA were (again!) gracious enough to send me one of their products, this time their organic and cold-pressed extra-virgin coconut oil, which turned out to be delicious, decadent, and a perfect compliment to this dessert. I’m definitely looking forward to trying it out in more recipes as it’s said to boost the immune system and is super creamy and delicious as well. So, onto the raw bites!

Ingredients:
(makes about 20 bites)

-3 cups unsweetened, dried coconut shreds
-1/2 cup agave nectar
-1 tsp vanilla extract
-3/4 cup COCOZIA coconut oil
-1/2 cup carob powder
-3 TB raw sunflower seeds

Directions:

-Combine all ingredients except the sunflower seeds in a mixing bowl and combine thoroughly. Line a baking sheet with parchment paper. Now for the messy part: take about 2 TB worth of the mixture in your hand and form it into a small ball. Do this until the entire mixture is used up (this will produce about 20 bites). Press several sunflower seeds into the top of each bite and place in the refrigerator for about 30 minutes (or as long as you can wait to eat them, as these will keep a good while). Note: These hold together better when they’ve recently been pulled out of the refrigerator rather than after they’ve been sitting in a warm room. Enjoy & share!

Vegan Caesar Salad & Homemade Croutons

It’s been a regrettably long time since I made my last post on The Fair Table (curse you college, curse you work), but I’m excited to be back. This past holiday season I was gifted several lovely kitchen additions (all of which I plan to use & review soon), one of which included a cook book, The China Study, from my dear sous chef. The first recipe I’ve made from this book is Laura Theodore’s “Caesar Salad, Jazzy-Style” detailed below (fun fact: the Caesar salad was actually invented somewhere between San Diego, California and Tijuana, Mexico by Italian immigrant and chef Caesar Cardini in the 1920’s–thanks, Wikipedia). Please note, however, that I found myself greatly adjusting Theodore’s recipe in order to get the desired amount of flavor, especially being that the dressing for this salad is tofu-based. Therefore, the recipe listed here is the one including these various adjustments. All that said, the finished product turned out quite delicious. Even my sous chef, who isn’t an inherent salad-lover, left no romaine leaf unturned. I’ll also include the recipe for homemade croutons (a must!!!) below. These are super easy to make so long as you have some fresh bread and your favorite spices on hand.

Ingredients:
-12 cups romaine lettuce, chopped into bite-sized pieces

For the dressing:
-8 ounces firm tofu, drained
-4 tsp capers
-2 tsp dijon mustard
-2 garlic cloves
-juice of 1 lemon
-1/2 tsp salt
-1/4 tsp ground black pepper

For the croutons:
-5/6 slices fresh whole-grain bread, cubed
-1 tsp garlic powder
-1 tsp salt
-1 tsp thyme
-3 TB olive oil

Directions:

1. Preheat your oven to 400 degrees Fahrenheit. In a mixing bowl, combine all the crouton ingredients, making sure that the bread is evenly coated in the olive oil and spices. Spread the seasoned cubes on a baking sheet and place in the oven. Let the croutons bake for about 15 minutes, flipping once if necessary. These should be golden brown and crisp, but not too dry.

2. In a small blender, combine the dressing ingredients. Pulse until thoroughly incorporated. Also be certain to check for seasoning and adjust as needed (everyone’s taste buds vary; mine favor spiciness and tanginess, so if this isn’t your preference you might want to go lighter on the capers/mustard/garlic).

3. Once the dressing and croutons are ready, you’ll want to toss the romaine lettuce and the dressing in a large mixing bowl. If you’d like, you can even mix the croutons in as well so that they’ll also be coated with dressing. Otherwise, simply place them on top of the plated Caesar salad and serve! This is delicious as a light meal by itself or as an accompaniment to pasta, ravioli, or your other favorite dish.

Spicy Cashew & Brown Rice Medley

Confession: though this rice is more of a side dish, I ate it for lunch two days in a row while visiting family in California over the holidays. The roasted cashews make it super fulfilling as does the spiciness from the cayenne pepper. You’re welcome to use whatever rice you fancy for this, though I used a brown rice medley (brown rice, black barley & daikon radishes) from Trader Joe’s (sadly absent in Tuscaloosa and surrounding areas) this time that was a-m-a-z-i-n-g. This rich and spicy rice is perfect for the colder months and is, in my opinion, best served warm.

Ingredients:
(serves 2-4)

-1/4 cup raw cashews
-2 TB oil
-1 cup brown rice medley (or plain rice)
-1/4 cup chopped onion
-1/2 tsp cayenne pepper
-1/2 kosher salt

Directions:

1. In a pot, heat the oil and fry the cashews until golden brown. Use a slotted spoon to remove the cashews and set them aside on a paper towel (the paper towel will absorb the excess oil).

2. In the remaining oil, sauté the rice and onion until the rice begins to turn golden brown. Add two cups of water, the cayenne pepper and salt, and bring to a boil before covering a setting to simmer for about 30 minutes. Once the rice is done, stir in the fried cashews and enjoy.

P.S. I’m so excited for The Fair Table to carry over into the new year! I hope to post many recipes, some new and some tried and true, during 2015. Stay tuned!

Super Simple Udon & Tofu Soup

This soup is great for the cooking novice or college student. In fact, you probably don’t even need my help at all if you’re well-versed in the culinary tradition of packaged ramen; you only need udon noodles, tofu, soup base, and the vegetables of your choice. To make things a bit healthier, I also opted not to use any oil but to cook the ingredients in the broth itself. The holidays are upon on us and I’m reserving my pig out days for those mashed potatoes and Tofurky!

Ingredients:
(serves 1-2)

½ cup sliced mushrooms (fresh if possible)
1 cup broccoli florets (fresh if possible)
½ cup medium-firm tofu, cubed
3 cups water
2 tsp vegan soup base
2 tsp Sriracha (or your favorite hot sauce)
2 cups cooked udon noodles (or noodles of your choice)
1 cup beansprouts
1/4 cup green onions, sliced

Directions:

Heat a pot over medium heat and add the mushrooms, broccoli, and tofu. Cook for 1 minute before adding the water, vegan soup base (powdered ones are easy to find at certain grocery stores), and Sriracha. Taste for salt/spiciness and adjust as needed. Let simmer for 2 minutes. Add udon noodles and bean sprouts and simmer for an additional 2-3 minutes. Remove from heat and add the green onions. Get out those chopsticks and serve hot!

Roasted Red Pepper & Cannellini Sandwich

I’m not sure what more there is to say about this lovely sandwich other than that it’s easy, super delicious, and inexpensive to make. My sous chef called it “experimental,” and in a way it is (I just went with my gut when deciding what to throw in my grocery basket for this meal). The roasted red peppers are a flavorful treat and the warm cannellini spread is super tasty on a chilly day. I made this for yesterday’s lunch, but I’d have it again today if I could!

Ingredients:

-1 can cannellini beans
– 2-3 garlic cloves, minced
-¼ cup onion, chopped
-1 TB olive oil
-¼ tsp rosemary
-¼ tsp thyme
-2 TB lemon juice
-½ tsp salt
-¼ tsp black pepper
-1/4 cup fresh parsley, chopped
-1 cup roasted red peppers (jarred or fresh)
-1 tomato, sliced
-1 cup fresh greens (kale/spinach/arugula/chard)
-your favorite bread (I used Tuscan)

Directions:

1. Heat oil in a pan and cook onions over medium heat for 5 minutes, or until translucent. Add garlic and cook for an additional 2 minutes. Add cannellini beans, rosemary, thyme, salt, and pepper and cook for 1 minute or until thoroughly heated.

2. In a blender/food processor, add the sautéed bean mixture, parsley, and lemon juice and blend until creamy. Check for salt and pepper as needed and blend again. Set the mixture aside.

3. Toast your bread and spread each piece with a layer of the cannellini spread. Layer with tomato slices, mixed greens, roasted red peppers. Serve warm!

Piña Colada Smoothie w/ COCOZIA

I’ve always been wowed by the ability of healthy and organic food/beverages to improve your mindset and, in a way, transport you from a bad place to a good one. As much as possible, I try to achieve this for myself whether it’s at the grocery store, at the farmer’s market, or in my kitchen at 11 p.m. while roaming around like a starving grizzly bear. In the past couple of years, coconuts have been one of the fruits that I’ve gravitated towards in particular for this aforementioned mind- & body-improving sustenance (hello, hydration). Fortunately for me, the kind folks at COCOZIA recently sent me some of their organic coconut water (check it out here) to try out. In addition to a basic review, I wanted to use COCOZIA in a simple recipe as well, something that would work well with the delicate flavor of their coconut water, but not mask it. But before that, a review:

By itself, one of the things that stands out to me about COCOZIA’s coconut water is how less sugary it tastes than the other brands I’ve tried. Personally, I really like and prefer this. The ingredients list simply says, “organic coconut water,” and it’s nice to know that there aren’t any preservatives, flavor enhancers, or added sugars present. Furthermore, this product is kosher, non-gmo, and completely gluten-free/vegan. The packaging on COCOZIA’s individual coconut waters even comes with a straw, which actually seems to use less plastic some other coconut waters that come equipped with heavy duty plastic caps. Overall, the taste is light, simple, and hydrating, definitely something I would enjoy drinking after a workout, during the course of a long work/school day, or even just while curling up with a book at home. Now, onto the piña colada smoothie (which, by the way, is non-alcoholic).

Ingredients:
(makes 1-2 servings)

-1 container COCOZIA coconut water (11.1 ounces)
-1 cup fresh pineapple
-1/2 cup frozen peach slices
-1 TB fresh lemon juice
-lemon/pineapple wedge for garnish

Directions:

So simple! Combine all ingredients (except the garnishes) in a blender and blend on high for approximately 20-30 seconds. Pour into glasses, garnish with lemon or pineapple (and a miniature umbrella, if you’re feeling fancy) and serve!