 Jicama Hashbrowns & Calabacitas Calabacitas is a squash stew made in Mexico that is typically served as a side dish. This is my version. I usually add beans to make it a complete meal. This is a healthy vegan dish that I hope you'll try out. I made the Jicama hashbrowns as a low cal, low carb alternative to regular ones. Jicama is amazing when cooking it as though it were a potato. One thing to keep in mind when cooking with Jicama, it'll never get soft like a potato. Once its cooked, it still retains a crunch but the taste is amazing. Jicama is almost like sweet potato but a little more subtle. Hope you try it out, Jicama has less than half the calories of potatoes. Calabacitas Ingredients: 2 cups Squash (Zucchini or any type you like) 1 Onion 1.5 cups Corn 2 cloves of Garlic 1 de-seeded Jalapeno 2 cups of Beans (Pinto or Black) 1/2 cup of Diced Tomatoes a handful of Chopped Cilantro 1 teaspoon of Coconut Oil 1/2 tablespoon of Mexican Oregano 1 teaspoon of Cumin Salt and Pepper to taste Makes 4+ servings. Jicama Hashbrowns Ingredients: 4 cups of Shredded Jicama (1 cup per person) 1 tablespoon of Coconut Oil Salt and Pepper to taste Makes 4 servings. Optional Toppings: Avocado Cilantro a dash of Nutritional Yeast  Directions for Calabacitas: Take a frying pan, add the oil over medium heat and start by cooking the onions, squash and garlic together til the onion is tender. Add the corn, beans, tomatoes, jalapeno and spices. Simmer the mixture over low to medium heat til the mixture is cooked through. Top with fresh chopped cilantro. Serve with hashbrowns, avocado, cilantro and a pinch of nutritional yeast. Directions for Hashbrowns: Peel the Jicama. Use a box grater or a food processor to get 4 cups of shredded Jicama. Use a towel and squeeze out the excess water. Take a frying pan and add the oil. Cook and stir the Jicama til it starts to brown up all over. It'll take about 5min. Add salt and pepper to taste. Keep in mind that it will not look golden brown like potatoes but it will brown up a little, be careful not to burn your hashbrowns.   Creamy Curry Pumpkin Soup With Tahini Miso Kale Chips Soup Ingredients: 2 cups of Pumpkin Puree (or 2 cans) 1 - 12oz package of Silken Tofu 1 tsp Coconut Oil 1 medium Onion 2 cloves of Garlic 1 small thumb of Ginger 2 cups of Coconut Milk (or 1 can) 2 cups of Vegetable Broth 2 tsp of Yellow Curry Powder 1 Bay Leaf 1/4 tsp Cayenne Pepper a pinch of Nutmeg Salt and Pepper to taste Tahini Miso Kale Chips Ingredients: 1 bunch of Fresh Kale 2 tbsp Extra Virgin Olive Oil 1 tbsp Mild Yellow Miso 1 tbsp Tahini 2 tbsp Lemon Juice 1 tbsp Maple Syrup Salt and Pepper to taste Toppings: Kale Chips, Cracked Red Pepper, Cashews
Directions for the soup: Start by sauteing the onion, garlic and ginger til they soften. Add the pumpkin puree, tofu, coconut milk, veggie broth and spices. Simmer the soup for about 15 min. Remove the bay leaf. Puree with a submersion blender or regular blender til it's creamy smooth. Top the soup with kale chips, cashews and cracked red pepper. Directions for the Kale Chips: Pre-heat the oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum. Remove the stems and tear leaves into chip size pieces. Mix the marinade ingredients in a blender til smooth. Massage the marinade into the leaves. Spread them out on the baking sheet and put in the oven for 10 min, flip the chips and bake for 5 min more til they're crispy but not burnt. Keep a close eye on them, the time often varies on the thickness of the leaves. You may need more time or you may need less. Let them cool a bit before serving.   Check out The Bottom of the Barrel radio show tonight on partyfmradio.net at midnight EST. The Fatman will be playing tunes about Valentines Day. For or against, not sure but it will be a DAMN good show.
 DJ MinXxXsTaH will be doing a Valentines' Special with all those love songs that everyone loves so well, so come on and join the Valentine
loviNN's show!!! Tune in on Sunday the 14th at 9pm EST. Meow! Lupe's Kitchen Corner - A Dominican Classic - Chocolate de Mani "Peanut Cocoa" - Vegan Version2/11/2016  Chocolate de Mani "Peanut Cocoa" Ingredients: 1/3 cup of unsalted Roasted Peanuts 2 cups of non-dairy milk (I used almond milk) 2 tsp Coconut Sugar (or Sweetener of choice) 1/4 tsp Vanilla Extract 1 Cinnamon Stick 1 clove a pinch of salt Topping: a pinch of ground cinnamon a pinch of nutmeg Cinnamon stick Makes 2 servings. Directions: Put the peanuts, milk, salt and sugar in a blender. Puree til smooth. Put the mixture into a sauce pan, add the cinnamon stick and clove. Simmer for about 10 min. Remove the cinnamon stick and clove before serving. Top with extra cinnamon and nutmeg. Add a cinnamon stick to the mug.  
The Fatman took his little dying dog Mikey MoMo to the vet. Mikey is the adorable little shih-tzu. The german shepherd is a sweet dog that is also dying. He's got cancer, was quietly suffering in pain and looking a bit depressed. When Mikey saw the dog, he went over to console his friend and cuddled up to him. They both started feeling better and you can see that in these photos. Mikey was there just in time to comfort his dear friend. Synchronicity - this is Divine Love in action between two beautiful little dogs.
 Roasted Radishes & Chayotes Ingredients: 2 Chayotes 24 Radishes 1/4 teaspoon Garlic Powder 1/8 teaspoon of Cumin 1 tablespoon Olive Oil a pinch of Cayenne Pepper Salt to taste Juice of 1 key Lime Directions: Pre-heat oven to 400 degrees Fahrenheit. Line a roasting pan. Peel the Chayote. Discard the seed. Cut it into wedges. Clean and cut the tops of the radishes. Cut the radishes in half. Combine all the spices, garlic and oil together. Toss the vegetables and marinade together. Bake for about 30 min. Top with a little squeeze of lime juice on top.
 DJ MinXxXsTaH will be doing a Valentines' Special with all those love songs that everyone loves so well, so come on and join the Valentine loviNN's show!!! Tune in on Sunday the 14th at 9pm EST. Meow! |
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