Chipotle peppers are smoked, dried red jalapenos. In cans they are packed with a tomato sauce called adobo and make a wonderful smoky addition to salsas, chilli dishes, soups and pasta sauces. Some specialty food stores now stock chipotle peppers in adobo sauce. If you really want to bring the heat, up the amount of chipotle used in the tomato jam by 1 tsp (5 ml). A little goes a long way, so freeze leftovers for future use.
6 Roma tomatoes
1 1/2 Tbsp (30 ml) sugar of choice
1 1/2 Tbsp (30 ml) cider vinegar
2 tsp (10 ml) minced chipotle chilli peppers in adobo sauce
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) black pepper
1 tsp (5 ml) Worcestershire sauce (optional)
3 tsp (15 ml) grapeseed or extra-virgin olive oil
2 cups (500 ml) sliced cremini mushrooms
1 red capsicum, chopped
8 large free-range eggs
1 ripe avocado, diced
1/2 tsp (2 ml) cumin
8 organic corn tortillas, preferably warmed
1/3 cup (80 ml) roughly chopped coriander
1/3 cup (80 ml) low-fat sour cream (optional)
Using sharp knife, slice a shallow X into the bottom of each tomato. Fill medium-sized saucepan about halfway with water and bring to a boil. Drop tomatoes into boiling water for about 30 seconds and remove with slotted spoon. When cool enough to handle, peel back skin from tomatoes starting at points created by the X, slice in half, scoop out seeds and finely chop.
Mix together tomatoes and sugar in medium-sized saucepan. Let stand for 10 minutes. Bring to a boil, reduce heat and simmer for 15 minutes, stirring often. Stir in cider vinegar, chipotle chilli peppers, 1/4 tsp (1 ml) salt, 1/4 tsp (1 ml) black pepper and Worcestershire sauce, if using. Simmer until thickened, about 10 minutes.
Heat oil in large skillet over medium heat. Add mushrooms and capsicum, and cook until vegetables have softened, about 3 minutes. In medium-sized bowl, lightly beat eggs and stir in remaining salt and pepper.
Add egg mixture to skillet and cook, stirring occasionally until large curds begin to form. When eggs look barely set, remove from heat.
Place avocado and cumin in medium bowl and mash with fork. Spread avocado mash over tortillas and top with eggs and warm tomato jam. Garnish with coriander and sour cream, if desired.
Each serving contains: 1682 kilojoules; 18 g protein; 22 g total fat (5 g sat. fat, 0 g trans fat); 37 g total carbohydrates (12 g sugars, 8 g fibre); 508 mg sodium
source: "Red Hot Chilli Peppers", alive Australia #20, Winter 2014
This riff on everyone’s favourite childhood sandwich is a delicious snack on a sultry summer day. It’s like ice cream but with fewer calories and a more advantageous nutrition profile. And there’s no ice cream maker required! Easy freeze To freeze bananas for “nice cream” or smoothies, peel and chop ripe fruit into 1 in (2.5 cm) chunks. Spread out on baking sheet and place in freezer until solid, 2 or more hours. Transfer to airtight container for storage in freezer.
Make no mistake, meaty grilled tofu, sweet flame-licked salsa, and chunks of crispy sweet potato make for a meal prepared in the great outdoors that puts the yum in plant-based eating. A master’s touch Perfect spuds: Crispy potatoes on the grill are a revelation. But it’s best to give them a head start on the stovetop, so the potatoes heat through before the exteriors grill to a burnt crisp. Flavourful tofu: Giving tofu a 90-degree turn on the grill halfway through cooking each side will produce a nice crosshatch pattern that makes you look like a grill master. Plus, those overlapping grill marks give tofu even better flavour.
Combine pizza and taco night by firing up the grill. Sweet flame-licked onions, melty cheese, fiery salsa, hearty beans, and crispy flatbread crust all marry well in a no-fuss pizza that comes together fast enough to work within the confines of the weekday time crunch. Set up a work area near the grill so you have all your toppings within easy reach and ready to go. You can also use large Middle Eastern-style pitas for your base. Using store-bought pizza dough? If you want to go more traditional and use pizza dough, you can certainly stick with the grill. Stretch or roll pizza dough (about 1 lb/450 g) to roughly 1/2 in (1.25 cm) thick. It need not be perfectly round or square; it just has to be even thickness. Preheat grill to medium using indirect heat (for a gas grill, leave one burner off; for a charcoal grill, shovel coals onto one side of the grill) and lightly oil grill grates. Brush one side of dough with oil, then place on grill in an area not directly over the heat, oil side down. Once dough is lightly charred and just barely set, about 1 to 2 minutes, use pizza peel or big, flat spatula to transfer it to a work surface, grilled side up. Apply toppings and return pizza to indirect heat. Close grill lid, and heat until edges of crust are crispy and cheese has melted, 5 to 7 minutes.
If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula. Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased. Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.