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Posts Tagged ‘mexican’

How ours turned out! delicious!

On hot summer days when you’re appetite isn’t quite so heavy, a light fruit and vegetable salad is a great option. Simple, easy to make, and healthy are all the positives of this favorite dish. For a few weeks here in the midwest, we’ve had some cooler days, staying in the low-70s. But… today was a bit different. Jumping up to the 90s, today was definitely a day for a light meal! In one of my dad’s favorite cookbooks, Cooking Light, we found a great recipe for a vegan salad, rich with a great combination of textures and colors. Reds, yellows, greens, and jet black will fill your plate, promising a great meal for a hot summer’s day.

This recipe is revised to my taste. To get to the original, you can click the link above, titled ‘Cooking Light’

Ingredients…

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • about 6 ears of corn, with the kernels cut off and put into a bowl.
  • 2 cups diced peeled ripe mango (about 2 pounds)
  • 1 cup chopped red onion
  • 1 cup chopped red bell pepper
  • 1/2 cup fresh lime juice (about 3-4 limes)
  • fresh cilantro, chopped (about 1-2 tablespoons per plate)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 chipotle chile, chopped (canned in adobo sauce, with about 1 teaspoon of the sauce)
  • 2 (15 oz.) cans of black beans, rinsed and drained.
  • red leaf lettuce leaves, about 5 for each plate

Directions…

  

  • Heat oil in a large skillet over medium to high heat.
  • Stir in corn kernels and garlic (at the same time), cook about 6 minutes or until lightly browned, stirring occasionally.
  
  • Then add in red onion, red bell, salt, cumin, and chipotle. Cook for 2 more minutes.
  • Empty the skillet into a large bowl, then add in the mangos, lime juice, and black beans.
To Serve!
Can be served hot or cold, or over rice.
  
  • Arrange about 5 lettuce leaves on each plate.
  • Scoop about 1 or 2 cups of the corn mixture onto the lettuce.
  • Sprinkle about 1 or 2 tablespoons of chopped cilantro over each plate.
ENJOY!

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Apparently I’ve been missing out on Mexican chocolate all my life, because, until I went to my local bulk/health food store I had never even heard of it. There I was, setting my bags of bamboo rice, red quinoa, and dried fruit down at the counter, when a little display of round packages caught my eye. They read TAZA Mexican Chocolate, and i was intrigued. I read the ingredients; they were vegan-friendly and all organic, then I read it was stone ground and had peppers in it, too! I instantly knew I would get the chocolate, especially since I had ran out of my Scharffen Bergers one or two days before. Once i got home I opened the chocolate and broke a little piece off of the first tablet and popped it into my mouth. True. bliss. Mexican chocolate is so different from anything I’ve ever tasted before, it has a very interesting, crumbly, almost dry texture, and a spicy, smooth aftertaste.

Go get some TAZA chocolate!

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