Tag Archives: lime

Chipotle Lime Black Bean, Avocado and Jicama “noodle” Salad

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I remember eating jicama as a snack when I was a child.  My mom would slice it into french-fry-looking pieces and serve it to us with salt and/or with vinegar.  I loved the mixture of the sea salt and vinegar with the crunch of the jicama.  In my opinion, it tastes a bit like pears, but not as sweet.  Jicama is very nutritious because it contains a lot, fiber, antioxidants, vitamins and minerals, etc.

I decided to make “noodles” out of the jicama for this salad because I was too lazy to chop it into small squares.   I wanted to make a jicama salad that had that tanginess I was used to.  I also wanted to add more protein and a southwestern taste to it.  So, I added black beans, cilantro, chipotle and lime.

This is such a delicious salad/side dish.  It is refreshing, filling, flavorful and super healthy!

Ingredients:

  • 1 can of organic black beans (Edens is BPA free.  I usually cook my own beans, but today, i just didn’t have the time)
  • Juice of 2 limes
  • 2 avocados
  • 1 medium to large jicama
  • Hand full of cilantro (about 2/3 of a cup)
  • 1 clove of garlic
  • 1 teaspoon of chipotle powder
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon oregano
  • 1/3 teaspoons of Celtic sea salt

Directions:

  1. Peel jicama and slice to fit in the food processor.
  2. In your food processor, blend lime juice, salt, oregano, onion powder, chipotle powder, garlic, and cilantro with the S blade.
  3. After it is blended, remove the S blade and replace with he shredding blade.
  4. Close the food processor and shred your jicama.
  5. Pour jicama and blended lime dressing in a large bowl.
  6. Slice avocados and pour it in the large bowl along with your rinsed/drained black beans.
  7. Toss everything together.
  8. Serve and enjoy!

Raw and Delicious Cauliflower

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I have always loved cooked cauliflower.  I love them steamed, stir-fried, curried, etc.  But, a few years ago, my little sister Ivy, suggested I try eating them raw.  So she gave me a recipe for a raw-vegan “popcorn” made from the vegetable.  I have been meaning to ask her for the recipe again because I just could not remember everything I needed to make it.  The only ingredients I could think of were the following: onion powder, nutritional yeast and olive oil.  And, I find it difficult to get a hold of my sister these days, so I decided to improvise.

I was very pleased with the outcome of this “popcorn” and I couldn’t believe that it had taken me this long to make it.

I love the citrus tang and overall flavor of this delicious side-dish!

Also, this dish is healthy!  Cauliflower helps fight diseases, it contains a lot of vitamin C, omega 3 fatty acids, vitamin K, B1, B2, B3, B5, B6 B9, and it is packed with antioxidants.  Nutritional yeast packs a lot of B vitamins (B 6 and B12), protein, riboflavin, thiamin, niacin, folate, etc.  (example: one serving: 1.5 tablespoons = grams of protein, 130% of B12 (DV), and 460% of B6 (DV)).  So, I don’t feel guilty about eating the whole head of cauliflower in one sitting.  :)

Ingredients:

  • 1 head of cauliflower
  • 5 tablespoons of nutritional yeast
  • 1 tablespoons of olive oil
  • 1/2 to 1 tablespoon of lime or lemon juice
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • 1/4 to 1/2 teaspoon of paprika
  • 1 teaspoon of braggs liquid aminos for salt (adjust to preference)

Note: for some heat, add a bit of cayenne pepper.  Also, if you have DULSE granules, use a little bit of that (in replacement of salt) and reduce the amount of liquid aminos.

Directions:

  1. Prepare cauliflower: slice, pull apart, and make into bite sized pieces.
  2. Place cauliflower, olive oil, and lime/lemon juice in a container.
  3. Shake it up.
  4. Add the rest of the ingredients.  Note: add ingredients little by little to adjust to your taste or preferred flavor (saltines).
  5. Shake it up again.
  6. Serve and enjoy!

Roasted Chipotle Lime Sweet Potatoes with Black Beans and Corn

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I just love sweet potatoes.  The combination of the sweet potatoes, lime, black beans, and corn with the chipotle seasoning.  It is tangy, a tad bit spicy, filling, delicious, and nutritious.

Reasons to LOVE sweet potatoes:

  1. Because of its vitamin A content, sweet potatoes may help prevent certain cancers.
  2. It helps stabilize blood sugar.
  3. It is packed with vitamins and minerals to help give energize the body.
  4. It is packed with fiber, so it may help with colon disorders.
  5. It is packed with antioxidants (vitamin A and C)..
  6. it is beneficial for low blood pressure
  7. It helps prevent arthritis.
  8. It is soothing to the stomach and helps prevent stomach ulcers.
  9. It has anti-inflammatory effects.
  10. It is also known to be an anti-aging super food.

So, eat up those sweet potatoes, friends!

Okay, so here is what we had for dinner tonight: Vegetarian Nature’s Burger and this delicious sweet potato side dish.

this is vegan

I just followed the directions on the box to make the burgers, dressed it with some avocado, tomatoes, onions, vegenaise, spicy mustard, and ketchup.

Ingredients for the Chipotle Lime Sweet Potatoes with Black Beans and Corn:

  • 6 small sweet potatoes (chopped in 1 inch cubes)
  • 2 cups of cooked black beans
  • Juice of 2 limes
  • 1 cup of frozen corn
  • 1 medium-sized onion (chopped)
  • 1 bell pepper (chopped)
  • 3 cloves of garlic (minced)
  • 2 tablespoons of olive oil
  • salt and pepper
  • 1 vegetable bouillon cube (mix with 1/4 cup of hot water so it dissolves)
  • Chipotle Seasoning (See seasoning ingredients below)

Mix up your seasoning mix when your potatoes are roasting in the oven.

Ingredients for Chipotle Seasoning:

  • 4 teaspoons of dried chipotle pepper powder
  • 1.5 tablespoons of chili powder
  • 3 teaspoons of dried cilantro
  • 3 teaspoons of ground cumin
  • 2 teaspoons of dried basil
  • 1/4 teaspoon of dried thyme leaves
  • 3 teaspoons of dried oregano leaves

Directions:

  1. Preheat oven to 400 degrees.
  2. Mix chopped sweet potatoes in olive oil and sprinkle some salt on it.
  3. Place sweet potatoes in a baking sheet.
  4. Bake for 45 minutes.
  5. While the potatoes are baking, spray olive oil spray in a large pan and saute onions and garlic for a few minutes.
  6. Then, add corn and black beans.  Saute for a few minutes.
  7. When potatoes are cooked, mix it in with the corn and black beans.
  8. Add bouillon cube mixture and your chipotle seasoning.
  9. Add chopped bell pepper and salt.
  10. Cook together for a few more minutes.
  11. Serve and enjoy!

Husband’s Super Duper Hot Guacamole

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This guacamole is not for everyone because it is so hot.  You can just simply remove the jalapenos and habaneros off of the ingredients list.

Ingredients:

  • 2 avocados
  • 1 tomato
  • 1/4 of an onion
  • 2 cloves of garlic
  • 3 jalapenos
  • 1 habanero pepper (optional because these peppers are CRAZY hot)
  • juice of one lemon or 2 limes
  • 2/3 cup of a cilantro
  • salt
  • pepper

Directions:

  1. Throw everything in the food processor.
  2. Serve with chips, burritos, tacos, etc.
  3. Enjoy!

Quick and Easy Fresh Salsa

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Ingredients;

  • 2 tomatoes (chopped)
  • 1/2 of an onion (diced)
  • 1 hand full of cilantro (chopped)
  • Juice of 1 to 2 limes
  • Diced Avocado (optional) or Roasted Corn (optional)
  • 1 jalapeno (seeded and minced)
  • Salt and pepper to taste

Directions:

  1. Mix all ingredients together.
  2. Serve with chips or put in your burritos or tacos.
  3. Enjoy!

Carne Asada style TEMPEH with southwest quinoa pilaf

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This is a favorite at my house!

It has lots of flavor,  protein, vitamins, minerals, essential amino acids, and much more!

Southwest quinoa pilaf:

  • 1 tbsp olive oil
  • 1 to 1.5 cups chopped onion
  • 6 garlic cloves (minced)
  • 1 and 1/4 cups quinoa
  • 1/2 tsp ground cumin
  • 14-oz veggie broth
  • 15-oz can black beans rinsed and drained
  • 1 cup fresh corn (slightly steamed)
  • 1 fresh tomato (diced)
  • 2 scallions
  • 2-3 table spoons of fresh lime juice
  • seeded and diced jalapeno (optional)
  • 1/4 tsp salt (adjust to your preference)
  • 2-4 tablespoons of chopped cilantro
  • avocado

Saute quinoa,  in olive oil until it is a little bit brownish, add cumin and onions (cook until a little transparent),  then add vegetable broth.  Then, add the rest of the ingredients.  Simmer until quinoa is soft.  (It is basically like cooking Spanish rice…sorry I don’t remember how long I cooked it for).  But quinoa cooks fairly quickly, so just check every so often.

Carne asada style FIVE GRAIN TEMPEH:

  • 2 packages of tempeh
  • 1 bunch of cilantro
  • juice of 2 limes
  • 2 tablespoons of onion
  • 1 to 2 tsp chilli powder
  • 1 to 2 tsp cayenne powder
  • 2 tsp cumin
  • 1 cup olive oil
  • 1 cup red wine vinegar
  • 2 tsp oregano
  • 4 cloves of garlic
  • jalapeno pepper (optional)
  • salt and pepper

Throw everything in a blender/food processor, pour marinade over sliced tempeh and marinate for a few hours.  Heat a little bit of oil in a skillet and cook tempeh for a few minutes on each side until golden brown (see above picture).

Interesting tempeh info:

“Tempeh is very nutritive and contains many health promoting phytochemicals such as isoflavones and soy saponins.  Tempeh fermentation produces natural antibiotic agents but leaves the
desirable soy isoflavones and most of the saponins intact. Tempeh is a
complete protein food that contains all the essential amino acids. The
soy protein and isoflavones have many health benefits. Isoflavones
strengthen bones, help to ease menopause symptoms, reduce risk of
coronary hearth disease and some cancers. Tempeh maintains all the fiber
of the beans and gains some digestive benefits from the enzymes created
during the fermentation process.” -www.tempeh.info

more tempeh info: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=126