Monthly Archives: December 2014

Spicy Quesadillas!

Sometimes, you just throw something together and it winds up being one of the best things ever. I just happened to go to Trader Joe’s that day and saw their awesome Chile and Onion tortillas. And I quickly realized they would make the best quesadillas. So, I picked up some soyrizo (their vegan soyrizo is back, FYI!) and headed home.

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Spicy quesadillas served with tots.

Here’s how I did it:

Ingredients

  • Trader Joe’s Chile and Onion Tortillas (2 per quesadilla)
  • Soyrizo
  • your favorite vegan cheese (I used Daiya cheddar shreds)
  • Any garnishments you’d like

Directions

  1. Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.
  2. While oven is heating, brown soyrizo in a small pan. This should take about 5 minutes. Remove soyrizo from heat once it’s browned to your liking.
  3. Take one tortilla and place it on the cookie sheet. Sprinkle your cheese all over the tortilla. Then do the same with the soyrizo. Then top with a second tortilla.
  4. Place the assembled quesadillas in the oven and about about 7-10 minutes. You want the tortilla to be crispy and the cheese melted.
  5. Remove from oven and slice into wedges. Pizza cutters work wonders here!
  6. Serve alongside garnishments and your favorite sides. Since these quesadillas are spicy, cool garnishments like non-dairy sour cream, guacamole or fresh salsa would work best.

Enjoy!

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The Oil Cleansing Method

I’ve heard of this for a while now but have put off trying it because I was afraid of it. I mean, cleaning your face with oil to get clear skin? It sounds so counter-intuitive, right? But, as I get a little older, I’ve noticed changes in my skin that my regular skin care routine just didn’t seem to address. Enter, The Oil Cleansing Method.

After much research about the method (I found this site to be the most helpful http://www.theoilcleansingmethod.com/) and different oils and blends, I finally decided to give it a go.

Since my skin tends to be really sensitive, susceptible to breakouts and redness, I chose to use grapeseed oil in my blend. I found these oils at my local Sprouts grocery store. I also picked up a glass amber bottle with dropper to make life a bit easier.

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I decided to go with a 30/70 blend, 30% Castor Oil and 70% grapeseed oil. The first few days, I mixed it up each time in a small bowl until I was sure that percentage blend would work for me. Once I knew that was the blend for me, I went ahead a mixed a bigger batch that I put into my glass bottle.

Every night, I apply my oil blend to my face. The oils work to remove my makeup (even mascara!) effortlessly. Make sure that you spend plenty of time working on areas that are prone to blemishes. If you feel any developing, spend some extra time massaging that particular area. Also, spend extra time in areas prone to blackheads. You can actually feel them being lifted out of your pores. I then take a washcloth and run it under warm water. I let that sit on my face for a few minutes, then use the cloth to wipe my face. I do this about 4 times to make sure I get everything wiped away. I use a small amount of my blend, about 3 small drops, to massage into my face after my cleansing. This helps hydrate your skin and allows for the cleansing properties of the castor oil to soak into your pores. In the morning, I wipe my face with a warm washcloth followed by 3 small drops of my oil.

I have been using this method for about 3 weeks now and I have noticed huge improvements in my skin. Just in one use, I noticed that my skin was super soft. But since then, I have noticed that some of my dark spots have lightened or completely disappeared. Any blemishes that might be under the surface don’t seem to fully develop. In addition to the increasing softness of my skin, I finally have the nice “dewy” glow that my skin never seemed to have. I highly suggest using this method for your daily skin care regimen. It gives great results without those expensive cleansers!

Try it out and let me know what you think!

 

 

Category: Uncategorized

Taquitos featuring Beyond Meat

I love that there are so many vegan meat alternatives! Everyone has their own personal favorites, too. Most of the time I cook with Gardein at home because I have found Beyond Meat a bit difficult to work with. It’s tasty when I have prepared for me but I just can’t seem to cook it right at home…until now. After a few attempts, I have found the best way to prepare it, especially for taquitos, though the possibilities are endless. Here is how I did it:

Ingredients

  • 1 Package Beyond Meat Chicken Strips (any variety)
  • 1 Poblano chile
  • 4 cups veggie broth
  • 1/4 onion
  • 1 medium tomato
  • 1 Serrano chile
  • Salt
  • Pepper
  • Juice from 1/2 lime
  • Cilantro (about a handful)
  • Corn tortillas
  • Oil for frying
  • Garnishes i.e. guacamole, salsa verde, pico de gallo salsa, non dairy sour cream, etc.

Directions

  1. Roast the Poblano chile on the stove top until blackened on all side. Once it’s fully blackened, wrap the chile in a cloth towel or plastic bag and allow it to sweat for 5-10 minutes. Then, peel the charred skin off the chile, remove the stem and cut a slit in the side to remove the seeds. Set aside.
  2. In a medium pot, add Beyond Meat strips, broth, tomato, onion and Serrano chile. Bring to boil. Boil until the strips are swollen and are very tender.
  3. Once the strips are ready, use a slotted spoon to remove the strips. Shred the strips using two forks until all the strips are finely shredded. Put the shredded strips into a large bowl. Set aside.
  4. Using the slotted spoon, remove the tomato, onion and serrano chile from the pot and put them in your blender jar. Add the Poblano chile, cilantro, salt and lime juice. Puree until almost smooth.
  5. Add the salsa to the shredded meat and mix thoroughly.
  6. Add oil (about an inch) to pan and heat over medium heat. While this is heating, warm up your tortillas.
  7. When tortillas are warmed, fill with meat and roll up. You’ll want to work in batches here. I usually put about 5 taquitos in my pan at once. Place the taquitos, seam side down, in the hot oil. Cook until crispy on all sides (be sure to turn them to get a uniform crisp.)
  8. Remove cooked taquitos from pan and place on paper towel to drain while you cook the rest of the taquitos.
  9. Top with your favorite garnishments and enjoy!

This filling would work well with various recipes like tamales, enchiladas or use it as a base for other fillings.

Enjoy!

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