by obava » Sun Mar 22, 2015 12:23 pm
Adding some new, healthy, obava-approved recipes to celebrate the new Challenge!
Val and Jess's Vegan Avocado Dip
2 avocados - peeled, pitted and diced
1 (19 ounce) can black beans, drained and rinsed
1 (11 ounce) can whole kernel corn, drained
1 medium onion, minced (This is too much onion for me! I use 1/4 to 1/2 cup)
3/4 cup salsa
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice
2 tablespoons chili powder
salt and pepper to taste
1.In a bowl, mix the avocados, black beans, corn, onion, salsa, cilantro, and lemon juice. Season with chili powder, salt, and pepper.
2. Eat with tortilla chips, on rice cakes, with pita chips, with a fork, with your fingers, or whatevs
I am in love with the Mexican Gumbo at Qdoba, but since they've raised their prices and I've gotten poorer, I decided to look up copycat recipes! There is a copycat recipe out there for any dish from any restaurant you can think of! I get the mexican gumbo with lime cilantro rice (SO GOOD), black beans, pico de gallo, sour cream, guac, shredded cheese, and tortilla strips. Obviously not all of that is healthy, so pick your own toppings!
LIME CILANTRO RICE
2 cups water
1 tablespoon butter
1 cup long-grain white rice
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/2 cup chopped cilantro
Bring water to a boil; stir butter and rice into water. Cover, reduce heat to low, and simmer until rice is tender for 20 minutes. Stir lime zest, lime juice, and cilantro into cooked rice just before serving.
BLACK BEANS
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeno, seeded and chopped
1/2 teaspoon ground cumin
2 (15-oz.) cans black beans, rinsed and drained
1 (14 1/2- oz.) can chicken broth
fresh lime juice
fresh cilantro, chopped
Heat oil in heavy large saucepan over medium high heat. Add garlic, chili and cumin and saute 30 seconds.
Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher.
Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.
MEXICAN GUMBO SOUP
2 tablespoons olive oil
1 cup each diced red
1 cup green bell pepper
1 cup white onion
2 cloves garlic, minced or pressed
3 teaspoons ground cumin
1 (28-oz.) can crushed tomatoes
3 small cans of chopped green chile peppers, drained
4 (14-oz.) cans vegetable broth
1/2 cup lime juice
Garnishes:
cilantro
cheese
sour cream
avocado
pico de gallo
Heat oil in a large pot over medium heat. Stir in peppers and onions, garlic and cumin. Cook 5 minutes until vegetables are tender. Mix in tomatoes and chile peppers. Pour in broth and season with salt and pepper.
Bring to a boil, reduce heat to low; simmer for 30 minutes. Add in lime juice and blend with an immersion blender. In 6 bowls (or into the soup if desired), add 1/2 cup each rice and black beans. Ladle soup over rice and beans; top with your choice of garnish.