Friday, April 26, 2013
3 russet potatoes (or whatever kind you like, just modify bake time)
1 package firm tofu
1/4 cup olive oil
1 tsp cumin seeds
juice 1/2 lemon
1 tsp paprika
cilantro and tomatillo salsa to top them
If you want to make the "cheese" crumble tofu into a bowl and toss with olive oil, lemon juice and cumin seeds. Allow to sit in fridge while you cook the potatoes.
Monday, April 8, 2013
3 cloves garlic, minced
1/4 onion, chopped
1 tsp chile powder
1 tsp cumin
3 cups or 2 cans black beans
1 roasted jalapeno and 5 roasted red peppers (optional)
4 cups veggie broth
Add garlic and onion to a large pot.
Stir fry on low for a couple minutes and then add seasonings, stir. Remove the seeds from the jalapeno and chop both peppers. Add them to the pot.
Add the beans and broth and bring to a boil. I don't know if it is necessary to bring to a boil but I followed the recipe.