Green Goddess Rice(aka Christmas rice!)

Essentially this takes eight ingredients! Nice to bring to the holidays too (atleast its color appropriate)

Prep time: 10 minutes

Cook time: 25 minutes

What you'll need:

1 1/2 cups of Basmati rice

1 small avocado peeled and chopped(or if you're like me and want it already done, buy two packets of Wholly packaged guacamole**honestly it taste better-use both packets if you want!)

1 cup of packaged fresh basil leaves
1 lemon juiced
1/4 cup of water
3 tbsp of olive oil
1 cup of chopped pimentos(or roasted red peppers)
2 tbsp of Feta
1 tbsp of cilantro
salt and pepper to taste









1. Bring rice to boil with 8 cups of water, and cook uncovered for 15 minutes, let sit for ten minutes after most of water is absorbed and let sit for ten minutes.

2. Meanwhile put wither packaged guacamole or avocado, basil, lemon juice, cilantro, half of the red peppers, olive oil, water in a blender and puree. Season with salt and pepper (try seasoning salt!) The consistency should be that of sour cream.

3.Fluff the rice with a fork and add the green mixture into the rice. Add more salt and pepper if needed and top with more red peppers.

4. Garnish with cilantro and feta! yum. Happy holidays!

Vegetarian Pesole

So so good on a cold day!

Prep time: 20 minutes
Cook time: 45 minutes

What you'll need:
2 1/2 quarts of Vegtable stock/ or chicken stock
2 cans of regular enchilada sauce
2 tbsp of Mexican Oregano
2 tbsp of Chili powder
1 tbsp of Cumin
3 tbsp of minced garlic
salt and pepper to taste
1 tbspn of olive oil
3 cups of white homney (make sure you get Bush's and do NOT drain)
2 green zucchinis
1 small yellow onion
1 can of diced tomatoes
3 fresh limes
1/4 tbspn of cayenne pepper(if one wishes)
A package of shredded red cabbage
A cup of chopped radishes
One avacado diced
2 small-deseeded- fresh jalapenos

1. Sautee onions and zuchinni with olive oil until browned in a large pot over medium heat

2. Pour in vegtable/chicken stock and two cans of enchilada sauce and some water(relative to your pot)

3. Add in more onion, the homney, garlic, cayenne, cumin, chili powder, can of diced tomatoes, oregano, lime juice from two limes, fresh cilantro, and salt and pepper to taste

4. Cook for fifteen minutes over medium heat

5. Lastly garnish with chopped radishes, cabbage, a lime wedge, diced avacado, more oregano, and obviously more cilantro!

Enjoy!!!

Cilantro lime grilled Tofu Tacos

Time preparation: 2 hours for marination

Cooking time: 20 minutes for cooking

What you'll need: (For the Tofu)

1 Block of firm or extra firm Tofu

1 tbsp of olive oil

juice of one whole lime

2 tbsp of fresh cilantro

2 tsp of chili powder

1 tbsp of blackened seasoning

1 tbsp of cumin

1 tsp of minced garlic

couple drops of siracha!

salt and pepper to taste

For everything else:

One zucchini

One small poblano pepper

Half of a small onion(red or yellow)

1 tsp of minced garlic

1 can of black beans

Salsa of any sorts

Half of a can of diced tomatoes

1 tsp of cumin

1 cup of rice

salt and pepper to taste

1 tablespoon of lemon juice

More fresh cilantro

Tortillas

1. First marinate the tofu. Cut the tofu into cubes or into 4 slabs. Whisk together all of the ingredients and coat the tofu well. Marinate in the fridge for up to two hours or more.

**mmm tofu...**

2. Place tofu on grill (I use my George Foreman, ironic no?) and it will be perfectly fine if you cook it on the stove as well so no worries if you don't have a grill or like to grill.

3. Cook the cup of plain rice separately (add salt and pepper while its boiling to give it some flavor) and put black beans, salsa, and cumin in a medium pot on low heat.

4. Heat a skillet up to medium heat and pour a tbsp of olive oil along with minced garlic. Chop the onion, zucchini, and the pobalano pepper and toss in. Add a tsp of cumin, salt, and pepper. 

5. Once vegetables have browned, throw in half of the diced tomato can. Add in cilantro and lemon juice. 

6. Heat up some tortillas and dress your tacos up all fancy! Add salsa, fresh cilantro, maybe some more lemon juice and I personally like feta on mine

Hope you guys enjoy! And hooray the blog is officially out! If you guys want me to cook up some more stuff lemme know, or add me/follow me! http://www.facebook.com/#!/profile.php?id=1195746587 

Vegetarian Cluster Stew

This stew here is the epitome of the number one rule of vegetarianism. "The more colors, the more nutrients". Also keep in mind, try to stay away from frozen veggies, and cook with fresh vegetables. They're cheap at the produce section, and will make you feel a hundred times better-I cant stress it enough! This recipe is similar to the french vegetarian recipe, ratatouille, but my version is much spicier and well stranger. Its a cluster of everything.

Now pictured here, I'd prefer this with some Shock top Beer. And why? Well with such iron rich foods, you'll need Vitamin C to help soak up all the iron your body needs. And lets face it, at times beer is so much better than juice at the end of a badass/terrible/any day.

Prep Time: 10-15 minutes (depends how fast you can chop)

Cook Time:20-30 minutes

What you'll need:

2 Tablespoons of Olive Oil

1 Tablespoon of Garlic

1 Small yellow onion/or red whichever you like more

1 medium green zucchini

1 small Eggplant

1 can of diced and unsalted tomatoes

1 cup of fresh broccoli, cauliflower, and carrot sticks(I just buy a fresh veggie pack at HEB-cost like $2.49)

1 package of Tasty Bite Barley Medley
1 cup of fresh flat-leaf parsley
1/2 cup of chopped fresh cilantro
1 tablespoon of dried basil
1 tablespoon of cumin
1/8 tablespoon of cayenne
The juice of one lemon
salt and pepper to taste

**Easy to find. Look in the rice aisle where microwaved rice is.

1. Preheat oven to 450 degrees. Chop the eggplant into bite sizes and drizzle with salt, pepper, dried basil, and olive oil. Place in oven for 20 minutes.

2. Meanwhile heat up skillet to medium heat and cook onions, garlic, and zucchini. Wait until zucchini has softened and onions have browned, stir occasionally.

3. Cook the Tasty Bite Barley Medley in microwave for 90 seconds. Set aside

4. Cook in a small pot, the broccoli, cauliflower, and carrots until the water is boiled and the veggies are softened and cooked enough to be put into the skillet-should take maybe 5-8 minutes to do so.Once done, add into the skillet and saute for a couple of minutes.

5.Add entire can of tomatoes to skillet and add some water to it. Pour in Barley Medley and stir.
(If eggplant is ready by time, go ahead and add in as well, if not you can still at it in at the end)

6. Stir in chopped flat leaf parsley and cilantro, cumin, cayenne, more salt and pepper to taste, and lemon juice. (The cilantro isn't necessary but so damn tasty!)

7. If need be add eggplant in now, if not stir all gradually and let cook for five more minutes.
And ready! Eat it up! Get yo veggin color on! Oooh!

Onion Red Pepper and Goat Cheese Pancake with Honey Balsamic Dressing

Prep time:10 minutes
Cook Time:15 minutes
What you'll need:
1 tablespoon of Olive Oil
1 Chopped Red Onion
1 Red Pepper/or cup of chopped pimentos
2 tablespoons of FINELY chopped fresh thyme
2 tablespoons of water
1/2 cup flour
1/2 cup milk
2 large eggs
2 large egg whites
1 tablespoon of sugar
1/4 teaspoon of salt
1/4 teaspoon pepper
1 tablespoon of vegetable oil
1/4 cup of crumbled goat cheese
1 cup of balsamic vinaigrette
2 tablespoons of honey

Alright so this is extremely easy, and really all you'll need to buy is the goat cheese, red pepper and thyme. So realistically speaking this meal might cost you ten dollars most at the store? Great with a red wine.
First things first.
1. Heat olive oil in skillet and cook onions and chopped red peppers in the skillet. Wait until the onions have become tender and brown, and the red pepper has softened. Afterwards pour water and very finely chopped thyme(make sure there aren't any lose stems in the mixture) into the skillet and stir scraping up any browned bits and such.

2. Meanwhile preheat oven to 450 degrees

3. Blend flour, milk, eggs, egg whites, vegetable oil, sugar, salt and pepper in a mix bowling. whisk until smooth(like pancake batter). Pour the batter over the onions and peppers. Sprinkle with goat cheese.

4.Put the skillet in the oven and bake the pancake for about 15 minutes or so, or until it is puffed and golden.

5.Meanwhile cook the balsamic vinaigrette and honey in a small saucepan and boil over medium heat for about ten minutes. I added pepper and dried basil leaves but it's good without it too. Make sure to watch this carefully to prevent burning!

Cut the pancake into wedges and serve with the balsamic sauce. Pretty good with a light salad, or share with friends as a filling, healthy lunch!

Make sure your roommates don't try to sneak up behind you looking like Gollum from Lord of the Rings due to lack of sleep from finals. Always make sure your fists are ready.

Eggplant and Garbonzo Bean Stew

Great on a cold day! Garbanzo beans=energy. And not only that they equal delicious and beans are primal to a vegetarian diet. Okay so first and for most you'll need to buy this : Tasty Bite Chunky Chickpeas to make this meal muy delicioso. It cost maybe two dollars, and is in the rice aisle (why there I'm not entirely sure) next to all the microwave rices. I got mine at the local HEB and let me tell you people, this store nearby has NOTHING and it has this.
So. You'll need:
1 pouch of Tasty Bite Chunky Chickpeas
1 can of diced tomatoes
1 cup of chopped sweet onion
2 cups of Cilantro
3 tablespoons of Olive Oil (relatively)
1 tbsp of Cumin
1 cup of chopped Eggplant
1/2 cup of chopped mushrooms
1/2 cup frozen spinach
1 teaspoon of dried basil
1 tbsp of Lemon Juice

Preheat oven to 350. Chop up some eggplant, sprinkle a pan with olive oil and coat the eggplant. Add salt and pepper to taste and dried basil. Cook for twenty minutes.
Meanwhile, chop your veggies and defrost some frozen spinach.
Heat up a non-stick skillet and add about two tablespoons of olive oil. Wait for it to heat up and add onions, mushrooms, and spinach. Let onions brown and add some seasoning salt to taste.
Cook the Tasty Bite Chunky Chickpeas beans in the microwave for 90 seconds
Pour the entire can of diced tomatoes into the skillet and add the chickpeas.
By this time your eggplant should be done cooking in the oven, so throw into the mixture as well.
Season with cumin and lemon juice. You can add some cayenne to make it a little more spicy!
Add some cilantro leaves, and cover and cook for five minutes
Add the remaining cilantro leaves and serve over rice! Or eat with some pita bread to soak up the sauce.yum. enjoy!

Super Easy and Cheap Red Curry with Tofu and Veggies

The easiest of my recipes probably, super healthy and super tasty!
Prep time: 5 minutes Cook time: 15 minutes

What you'll need:
One jar of Taste of Thai Red Curry Simmer Sauce
1 tbsp of Fish Sauce
2 tbsp of Cilantro
1/4 teaspoon of Cayenne(for taste)
1 bag of broccoli stir-fry frozen veggies
One package of extra-firm tofu
Half of a chopped small yellow onion
1 tbsp of minced garlic
Juice from one whole lime
1 teaspoon coriander
1 tablespoon of vegetable oil or peanut oil
Salt and Pepper to taste
One cup of Jasmine rice to serve over

1. Heat skillet with garlic, vegetable oil, and  throw in chopped onions, stir occasionally.  Throw in
tofu and wait for the edges to brown. Sprinkle with some salt or soy sauce.
2. De-frost frozen veggies by pouring them in a bowl of water(I just heat them in the microwave for approximately two minutes)
3. Pour out water, and throw vegetables into skillet
4. Once the vegetables have started to fry up, pour in Taste of Thai Red Curry Simmer Sauce and cover for ten minutes
5. Lastly chop fresh cilantro and add fish sauce, coriander, cayenne, and lime juice.
6. Garnish with remaining cilantro and serve on top of rice!
I add Siracha chili sauce to mine, enjoy!!