I grew up in Tennessee, so despite 11 years now in California, my tastebuds still crave me some homestyle Southern cornbread! I love spicy foods and the balance of the sweet corn with the spicy jalapeños is sooo tasty! I used a blend of regular medium grain cornmeal, and the more finely ground corn flour that is masa harina. This is what is used to make corn tortillas, and this blend turned out great. Serve with anything you like, be it chili or salad! Corn is a staple food in many cultures around the world, and when not over processed is quite nourishing and satisfying! Makes me want to lounge in a porch front rocking chair.
1.5 cup cornmeal
1.5 cup masa harina
2 cup soymilk
1/2 tsp salt
1.5 chopped jalapeños (seeds discarded)
1/4 cup nutritional yeast
2 tsp baking powder
3 tbs agave sweetener
1/4 cup olive oil
Combine all ingredients well in a large bowl.
Turn into greased or lined muffin tins. I made one batch of mini muffins and another of larger standard sized muffins
Bake in a preheated oven at 350F for 7 minutes for mini muffins, 15 minutes for regular muffins. Let cool slightly and enjoy!
Yum, this dish has that perfect fusion between being sweet and savory, spicy and creamy! The honey, plantains, and almond milk soften the bite of the vinegar, kale, and jalapenos. Seriously yummy! And in lieu of rice or grains, I put a variety of squash/potatoes in the steamer, and served it with these soft veggies. Slice some avocado to go with, and you have yourself a feast!
jalapeño 1/2 chopped
Red bell pepper, whole chopped
1 whole chopped onion
2 sliced on diagonal ripe plantains
1 tsp Honey
1 TBS liquid Aminos
1 tsp coconut vinegar
1/3 cup unsweetened almond milk
5 cups washed chopped curly kale
4 cloves minced garlic
First, sauté onions and garlic in coconut oil over medium heat. Add bell pepper, plantains, jalapenos, all seasonings, and kale. Add the almond milk at the end when veggies are nearly cooked.
Serve over steamed kabacho/potatoes.
Top with avocado and enjoy!
Simple, spicy, fresh, and satisfying! Doesn’t taste as light as it is! The jalapeños and avocado make it taste rich and filling, and the lime compliments the jalapeños so nicely. Perfect meal when you want something light but satisfying, and it has so much crispy crunchiness for the texture enthusiasts like me:)
2 zucchinis spiralized thin
handful spinach or mixed greens (I love Organic Girl super greens)
1/5 large jalapeño, diced
Juice of 2 limes, 1 lemon
1/2 yellow bell pepper chopped
1/4 avocado, sliced
optional crispy chick pea toppers
Toss all ingredients and eat. That’s it!
Delicious and simple, the key to this recipe is the marinade. Tofu is like a sponge for flavor, and soaking in this marinade goes miles to liven up this dish! I am a fool for spicy food, peanut anything, and asian inspired meals. Just another twist on my “pseudo-asian-stir-fry” 😉
Make your tofu marinade mixing:
1tbs peanut butter (optional but awesome)
1/2 cup liquid aminos
1/4 cup apple cider vinegar
1/2 tsp dijon mustard
1 tsp crushed red pepper
1/4 cup water
1/2 tsp sesame oil
ginger 1/2 pinkie minced
garlic 4 cloves minced
1/4 large yellow onion sliced
14oz tofu cubed and pressed
marinate for 2+ hours
4 oz fresh mushrooms sliced
14 oz fresh of frozen thawed green beans
On high with coconut oil spray, pan fry your tofu, removing each piece from the marinate. Once flip halfway to make both sides brown evenly. Once tofu has a nice crisp surface, remove and set aside. Add your marinade to the pan with your mushrooms and green beans. Stir fry until veggies are tender crisp and serve over rice! Add additional crushed red pepper or hot sauce of choice.
Sliced red bell pepper
-fava beans (or edamame or green peas)
-orange/yellow bell peppers
-sweet potatoes or kabocha
Tangy spicy dressing:
1/4 jalapeño, chopped (i love spicy)
1tbs natural peanut butter
1tsp vinegar (i used TJs muscat vinegar)
1 dash sesame oil
1dash liquid aminos (or soy sauce)
1 lemon juiced
1 orange juiced
Bled or whisk together well
Eat with chop sticks:) Made my mouth burn most pleasantly. And the creamy peanut with the spicy jalapeños and the tangy citrus is SO good. Garnish with some fresh cilantro.
Adapted from pcrm.org. They have dozens of vegan recipes I’m dying to try. Meals like this that are so satisfying, protein packed, and flavorful, make me think I could easily go full vegan. That’s the eventual goal, but I’m taking my time to get there:)
The sweet of an unripe plantain with the spicy jalapeño is a delicious and satisfying combination!
1/2 carton mushrooms, sliced
1 red bell pepper, sliced
1/2 red onion, sliced
1 plantain, sliced into coins
3 cloves garlic, chopped
1 teaspoon grated fresh ginger
1/2 chopped jalapeño
1 teaspoon curry powder
Leaves from 1 sprig fresh thyme
2 tablespoons almond milk
Sauté all the above on medium heat, until browned slightly, adding almond milk at the very end.
Serve over rice or quinoa with some black beans! Enjoy!
This was good, had my lips burning 🙂 I love spicy food and I love peanuts! But if you cannot eat peanuts, first of all, I’m so sorry. Secondly, you can substitute sunbutter for peanut butter and try sunflower seeds or pumpkin seeds in place of peanuts!
Get your fresh produce, a big bowl, and get to chopping!
About 1/2 cabbage sliced thinly
1stalk broccoli chopped fine
1/2 red bell pepper sliced thinly
I carrot chopped onto thin strips
Handful fresh cilantro and parsley
Handful pomegranate pearls
1/4 red onion chopped
About a cup of chopped pineapple
Handful slivered almonds
Handful of peanuts to garnish
1/2 avocado to garnish
2tsp peanut butter
1tbs Muscat Vinegar (any vinegar but I recommend trader joes orange Muscat vinegar)
Crushed red pepper to taste (I used several liberal shakes)
Mix dressing and drizzle over salad. Toss and enjoy!