Vegetarian huevos rancheros with spicy black beans covered with fresh, creamy avocado salsa verde.
Spicy black beans
- 2 cans black black beans, rinsed and drained (or about 3 cups cooked black beans)
- 1 tablespoon olive oil
- 1/2 medium red onion, chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 lime, halved
- Salt and pepper, to taste
Avocado Salsa Verde
- 1 cup mild salsa verde from a jar
- 1 ripe avocado, pitted and sliced
- Big handful cilantro (some stems are ok)
- 1 medium jalapeño, deseeded and roughly chopped (save 1/2 of jalapeño for garnish)
- 1 garlic clove, roughly chopped
- 1/2 lime, halved
- 4+ corn tortillas
- 4+ eggs
- 1/2 cup feta, crumbled
- Small handful cilantro, roughly chopped
- 4 radishes, sliced into very thin pieces
- 1/2 jalapeño, finely chopped
- Hot sauce (Cholula is my favorite)
- Cook the beans: Heat a drizzle of olive oil in a medium-sized saucepan (with a lid) over medium heat. Once the oil is warmed, add the onion and sauté for a few minutes, stirring often, until the onions are turning translucent. Add the chili powder, cumin and cayenne and stir. Add the beans and 1/4 cup water and stir to combine. Cover the pan, reduce heat, and let the beans simmer for about 10 minutes (if the beans seem dry at any point, add a splash of water). Remove from heat, mash some of the beans with the back of a big spoon and cover the pan until you are ready to serve.
- Make the avocado salsa verde: In a food processor, combine the salsa verde, avocado, cilantro, 1/2 of the jalapeño, garlic clove and the juice of 1/2 lime. Purée the salsa until it is super creamy, stopping to scrape down the sides as necessary. Transfer the salsa verde to a small saucepan and gently warm it over medium-low heat, stirring often (or transfer the salsa to a bowl and warm it in the microwave). Don’t overheat this stuff! Cover the salsa until you’re ready to serve.
- Cook the eggs: However you’d like ‘em. I fried mine but I won’t judge if you scramble yours. Top with a light sprinkle of salt and pepper.
- Warm the tortillas: Directly over a medium-low gas burner flame or in a pan, flipping until warmed through.
- Assemble the huevos rancheros: On each plate, top tortilla(s) with black beans, avocado sauce and egg(s). Garnish with crumbled feta, cilantro, chopped radishes and jalapeño. Serve with a bottle of hot sauce on the side.
- Use certified gluten-free/100 percent corn tortillas for a gluten-free meal.
- 2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced)
- kosher salt and fresh black pepper, to taste
- 1 1/2 cups quick marinara sauce
- 1 large egg
- 1/2 cup part skim ricotta cheese
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
- 8 oz frozen spinach, heated through and squeezed well
- 1 garlic clove, minced
- 1 cup (4 oz) shredded part-skim mozzarella (Polly-O)
Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size.Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.
Preheat oven to 400°F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes.
Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper. Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.
Bake until the eggplant is very tender, about 60 minutes. Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.
Author: Cookie and Kate
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Creamy, vegan cauliflower soup made with coconut milk and spiced with curry. This healthy, comforting soup is perfect for chilly days.
- 1 large head of cauliflower, broken into small florets, stems chopped
- 1/4 cup melted coconut oil or olive oil, divided
- 1 medium yellow onion, diced
- 2 to 3 tablespoons Thai red curry paste (depending on preferred spice level, I love spicy so I’d use 3!)
- 1 small lemon (preferably organic), zested
- 1/2 cup white wine (like Pinot Grigio)*
- 1 1/2 cups vegetable broth or stock
- 1 can (14 ounces) light coconut milk
- 1/2 teaspoon sugar
- 1 tablespoon rice vinegar
- sea salt and freshly ground black pepper
- 1/4 cup chopped green onions/chives
- 1 tablespoon chopped fresh basil
- thinly sliced hot peppers (optional, not shown)
- Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (about 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the caulifower are golden brown, about 25 to 30 minutes.
- In a Dutch oven or large, heavy-bottomed pot over medium heat, sweat the onion with 1 tablespoon coconut oil and a dash of salt until translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
- Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Cook, stirring occasionally, until the soup is warmed through. Remove from heat and stir in the vinegar. Use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Beware of the steam escaping from the lid.)
- Add salt and pepper to taste. Ladle the soup into 4 bowls. Top each with 1/4 of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).