Lupe's Kitchen Corner: Broccoli & "Cheese" (Vegan & Gluten-Free) - No Dairy, Low Carb & Low Cal4/5/2016
 Roasted Broccoli & Cheese Vegan & Gluten-Free I'm not fond of steamed broccoli but I do love it when its roasted. This cheese is really healthy as it is low in calories and carbs. The taste comes pretty darn close to the real thing. Ingredients: 2 heads of Broccoli 1 tablespoon of Olive Oil Basic Sauce Recipe Ingredients: 1 block of Silken Tofu (20 oz) 1/4 cup Mild Yellow Miso 2 tablespoons of Lemon Juice 2 tablespoons of Nutritional Yeast 1/2 teaspoon of Turmeric Optional Spicy Sauce Seasoning Ingredients: 1/2 teaspoon Garlic Powder 1/4 teaspoon Cayenne (more if you like it really hot) 1/4 tsp Paprika 1/4 teaspoon of dried Cilantro Salt to taste. Directions: Pre-heat your oven to 400 degrees Fahrenheit. Cut up the broccoli and toss in olive oil. Put the broccoli on a baking sheet and roast for 30min. Put all the sauce ingredients in a blender or food processor and pulse til its creamy and smooth. Put the mixture into a sace pan and heat it up til its warm. Pour the sauce over the broccoli and serve.
Lupe's Kitchen Corner: Mexican Lentil Soup - Sopa de Lentejas Con Nopales (Estilo Queretaro)4/4/2016
 Mexican Lentil Soup Sopa de Lentejas Con Nopales (Estilo Queretaro) Basic Recipe Ingredients: 1 cup of Green Lentils 3 cups of chopped Cactus (Nopales) 4 large Tomatoes (or 8 small roma) 1/2 an Onion 2 Garlic cloves 1 Green Onion 4-6 cups of Veggie Broth 1 Jalapeno Pepper a small bunch Cilantro Salt to taste. Optional Add-Ins for Added Flavor & Nutrition: 1 piece of Kombu 1 teaspoon of Mexican Oregano 1/4 teaspoon of Cumin 1/4 teaspoon of Turmeric 5 stalks of Kale Optional Toppings: Avocado Cilantro Lime Directions: Clean and rinse the lentils. Clean and rinse the nopales. De-seed the jalapeno pepper. Take the stalks off the kale leaves if your using them. Put 1 cup of lentils with 6 cups of water into a pot. Simmer for 30-45 min depending on how well done you want them to be. Mine took 40 min to cook. Drain and rinse once they are done. In another pot, boil 4 cups of water. When the water is boiling, add 1 chopped green onion, a pinch of salt and 3 cups of chopped cactus (nopales). Simmer for about 20 min til the cactus has changed color and is tender. Drain and rinse once they are done. Discard the green onion. Put the tomatoes, garlic and jalapeno into your blender and pulse til smooth. Put the veggie broth and kombu in a pot. Lightly simmer for about 15 min to get all the goodness out of the kombu. Use 4 cups of broth for a thicker soup or 6 cups for a thinner soup. I like to use 6 cups of broth. Add the tomato puree mixture and spices. Cook for a few min. Remove the Kombu. Add the lentils and cactus (nopales) into the broth. Cook for a few min to warm up the whole thing. Add the kale leaves. Cook for a few minutes. Turn the heat off. Add the cilantro and stir it all in. I like to serve my lentils with cilantro, avocado and a little lime juice.  |
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