Black bean Tostada

I love Mexican type food. It always seems so fresh and healthy, which is something I strive to feed my family with. I started with some black beans and went from there. The avocado cream is something new and wanted to do a little experiment with.

Speaking of experiments...I got this amazing book at the library. ALINEA. It is a cookbook from the famous Chicago restaurant. I was excited when I checked my email this morning and it said it was ready for me to pick up. This book...the pictures are a work of art! The pictures are SO beautiful, its hard to believe it is food. If you have a good library, I recommend you check this book out. Its not vegan, but man...it is unbelievable where food has come.
 
Back on topic both my blenders are broken. The big glass one broke because I left a fork in it when I turned it on and it broke the glass. My hand blender I broke this evening when I was mushing up the beans I had it plugged into the stove top outlet, and the cord rested on a hot burner. There was a HUGE spark and the lights flickered through out the house. I am mad at myself because both of these "accidents" could of been prevented. ARGH!  I guess I will be mushing beans by hand for now...

This was super simple to make and made the family happy which is always a +.

2 tbsp olive oil
1 onion- small diced
3 cloves garlic-minced
1 1/2 cups black beans
1 small tomato- chopped
1 tsp oregano
1 tsp chili powder
1 tsp cumin powder
3/4 cup water
sea salt

In a medium sized pot heat oil, add onion and garlic. Saute until soft. Add spices stir to coat onions. Add beans, water and tomato. Bring to a boil and let simmer for 15 minutes. Puree and season to taste

For the tostada part I used a cast iron pan heated it up and placed a flour tortilla on it. Let it sit on the heat for a minute or two and then flip it.

Its Spring...Fresh Spring Rolls with Spicy Peanut Dipping Sauce!

                             

We have been enjoying the sunshine this last week, and there is nothing better then fresh vegetables to celebrate spring! These spring rolls are so delicious. If they were not so time consuming, I would eat them everyday!

They are pretty versatile, you can use really any type of vegetable or protein. These are great for lunches or picnics,  because they pack well.  I made pickled diakon that I picked up at the farmers market this morning for these ones.

• Rice paper wraps
• Vermicelli rice noodles
• grated carrots
• shredded lettuce
• cucumber- cut into thin strips
• red pepper- cut into thin strips
• fresh cilantro- stem on
• seared tofu-cut into thin strips

Soak the noodles in boiling water until done. Drain and set aside

Prep veggies and place in separate containers.

Marinate tofu with tamari and sear of in a pan with a little oil- cut into strips.

Give the sink a good scrub, ,and then fill it 1/4 way up with hot water.

Place two rice papers together in the water, and soften, shake of excess water.

Put toppings of your choice and fold up like a burrito:P

(it will be difficult to fold up if the surface is too wet)

Peanut Sauce

• 3 cloves garlic
• 2 tbsp fresh ginger-minced
• 2 limes-zested and juiced
• 3 tbsp peanut butter
• 2 tbsp maple syrup
• 1 tbsp tamari
• 1/4 cup water
• pinch cayenne pepper
• sea salt

In a food processor or blender add garlic and ginger. Mince it up nice a small. Add peanut butter, lime juice, syrup, tamari, and water. Blend up until smooth and sauce like consistency.Adjust the water as needed. Season with cayenne pepper and sea salt.