Creamy Vegan Jalapeño Grits.

This dish was a delicious surprise inspired by my caterer friend Camille who makes a jalapeño grits with cheese. Being a lactose intolerant cook, I'm always looking for a replacement recipe. I used Daiya mozzarella shreds for this because it melts so well. 

I started with grapeseed oil in a hot pan. Fry diced fresh jalapeño and chopped garlic until the jalapeño is a little charred. Then add the dry grits and toast them a bit. They'll start to smell like toasty tortillas. Then gradually add water, stirring  constantly to avoid lumps. I added water until the grits became a creamy pudding and the texture was gritty.  Once your grits are creamy add salt, pepper, and daiya mozzerella shreds. 

This is rich and yet light. I ate way too much of this. 

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Vegan Chimichurri Farro and Green Beans

Whoa. This is one tasty flipping dish! Fresh green beans and farro with a tangy dressing and walnuts. Chimichurri is a powerhouse of a sauce from Argentina made primarily as accompaniment for steak. The sauce is vinegary and the parsley and garlic are the key players. I saw the Badia brand jars at Target and nearly squealed aloud in the aisle. 

To make this one pan dish boil water with salt or vegetable bouillon, side note: I added mrs dash to the water also to replace my missing bouillon.) I admittedly don't measure the amount anymore but according to package it's 2-1 water and farro. Once the water is boiling add farro and reduce heat to medium.  After about 10 min of simmering I add the green beans, you don't need to stir them in since they basically steam on top. When the beans are bright green the farro should be tender. Drain the remaining water. 

In your pan add a handful of walnut pieces, and about a cup of the Chimichurri(depending on how much farro you are making.) I threw a bit of pepper on it to give it kick. 

Dang this was delicious and full pretty well balance dish with protein, fiber and greens!

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A Fine Day for Fennel Salad

It's Summer here in East LA and that means fennel is shooting up everywhere. A quick and easy recipe for fennel salad is coming at ya!

I'm not a recipe author by any means, unless skohsh, smidge, and toss are measurements. This is more of a guide to ingredients that are great in the same bowl. If you have Trader Joes you are in luck because every ingredient is straight from their shelves.

Fresh Fennel Salad with Brussels Sprout Slaw

Start by cutting the end off two heads of fennel. Cut the head in half lengthwise and slice into thin shavings (if you have a mandoline use it). Add a cup of sliced almonds, one bag of shredded carrots (about 2cups) one bag of shredded cabbage (1 1/2 cups?) and one bag of shredded brussels sprouts (3 cups?). Toss in about a 1/4 cup sesame oil, 1/4 rice vinegar, and 1/3 cup sweet chili sauce. Admittedly I'm spitballing here. Toss the salad with tongs getting it all wet. If it tastes too sour- add oil and chili sauce. Too oily? Add vinegar. Add in some red pepper flakes for a surprising heat and you are good to go. I'm pretty sure this is vegan (as long as the chili sauce is) if you are gluten free or vegan sub out the store sauce for agave and chili flakes. 

Eat up!!

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