“Huevos” Rancheros Scramble

I’ve been making an effort to eat healthier foods by “sneaking” them into things.  This mock “huevos” rancheros recipe uses tofu instead of eggs and is alright.  It really doesn’t taste like huevos rancheros at all, but it’s a perfectly edible dish. We topped ours with salsa and mozzarella cheese.

14 -ounce blocks extra-firm tofu (8 oz. when drained)
2 tablespoons vegetable oil
1 small onion, chopped
1 small red bell pepper, finely chopped
1/2 teaspoon ground chili powder
1/2 teaspoon ground cumin
1 1/2 teaspoons ground turmeric
1/2 tsp. cajun seasoning
1/4 tsp salt
1/4 tsp black pepper
1 15-ounce can black beans, rinsed, drained
Kosher salt, freshly ground pepper
corn tortillas, warmed
Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)

Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Using a fork or potato masher, smash tofu with the chili, cumin, salt, pepper, cajun seasoning, and turmeric.
Heat oil in a large skillet over medium-high heat. Add onion and red pepper; cook, stirring occasionally, until softened, 3-4 minutes. Cook until fragrant, about 1 minute. Stir in tofu. Add beans; cook, stirring often, until heated through, 1-2 minutes. Season with salt and pepper.

Two Bean Tacos

We made these tasty protein rich tacos last night from a recipe I adapted from my friend and fellow food blogger Nicola.  I added a red pepper sauce with ground nuts that added some extra spice and protein. They were excellent and the feta added the perfect amount of salt.   

Two Bean Tacos

80 g dried green lentils 
2 cloves garlic, crushed
1 small onion, chopped
1 tsp cumin
1 can black beans, drained
100 g baby spinach
salt and pepper
1 small tin chopped fire roasted tomatoes
corn tortillas
feta cheese

Rise the lentils then put them into a large saucepan and cover with water. Bring to the boil and cook until soft enough that you can smoosh them (about and hour).

In a large frying pan, heat a little oil and saute the onion, garlic, and 1/2 tsp cumin on a medium-high heat for about 7-8 mins.

Reduce the heat and add the cooked lentils, chopped tomatoes, spinach, black beans, and the rest of the cumin. Season and cook for 10 mins, stirring occasionally. Spoon into tortillas and top with feta.

Red Pepper Pecan Sauce

I got this from an article on NPR by Claire Adas

1/2 cup roasted red peppers
1/2 cup pecans
1/2 cup vegetable broth (or water)
1/4 teaspoon (or to taste) chipotle purée (I buy a small can of chipotle peppers packed in adobe sauce, purée it and keep it in the refrigerator)
1 teaspoon smoked paprika
1 teaspoon rosemary
1 teaspoon basil
1 teaspoon balsamic vinegar
1 tablespoon olive oil
Salt and plenty of freshly ground pepper

You can roast peppers on your burners or broil them in the oven until their skins are blackened, and then put them in a bowl with a plate on top. After 5 or 10 minutes, peel off most of their skin, and trim the stem and seeds away. One pepper is about half a cup. In the winter I sometimes use roasted red peppers in a jar, packed in brine.
Combine everything in a processor or blender, and process until fairly smooth. You can serve this warmed in a saucepan or at room temperature.

Hummus

• 1 can (15 ounces) chickpeas (garbanzo beans), drained
• 1 tablespoons lemon juice
• 1 clove garlic, minced, or more to taste
• 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1/4 tsp. Salt or to taste

1. Drain the beans, reserving some of the water to use later. Reserve a small handful of the whole beans for a garnish. Transfer the rest to food processor and blend until smooth. You may have to do this in batches.
2. Gradually drizzle in the 1/2 cup oil. Add some of the reserved water if needed to help it blend. Add the tlemon juice. Blend in the garlic, cumin and salt.
3. Note: Hummus has a tendency to thicken up as it cools, and water can be added later if desired. This hummus freezes very well and tastes fresh when defrosted.

Variations:
Spinach and Feta:
basic hummus
1 teaspoon roasted garlic (see note)
½ cup freshly chopped spinach
3 to 4 ounces crumbled feta cheese
¼ teaspoon crushed red pepper flakes
Note: To roast garlic, place garlic heads in a baking pan and drizzle with olive oil. Use your fingers to make sure the garlic head is well coated. Cover with aluminum foil and bake in preheated 400 degree oven 30 to 35 minutes, or until the cloves feel soft when pressed. Remove from oven, let cool enough to handle then remove skin with a small knife and squeeze out garlic.
In a food processor, combine beans, tahini, spinach, roasted garlic, olive oil and lemon juice. Blend well. Add cheese and red pepper flakes and blend to a smooth and creamy dip. Serve cold with pita bread, pita chips or fresh veggies. Also can be served hot.

Sun Dried Tomato and Cheese:
basic hummus
4 ounces crumbled tangy white cheese such as feta (optional)
3 tablespoons chopped sun dried tomatoes in oil
2 teaspoons chopped parsley
In a food processor, combine all ingredients and process until smooth and creamy. If too thick, add 1 tablespoon water at a time from garbanzo beans until desired consistency.