Posts Tagged ‘lime’

  1. tofu “chorizo” tacos

    June 26, 2014 by Angie

    For dinner last night, I tried out a new recipe from Mark Bittman’s cookbook VB6: Eat Vegan Before 6:00 and Restore Your Health..for Good. We are obviously not going to eat meat before or after 6:00 but I wanted to check out the vegan breakfast and lunch recipes. I made his tofu “chorizo” tacos last night which he has listed as a breakfast food. Nothing is stopping me from eating tacos any time of day or night so I made it for dinner. In case you don’t want to commit to the entire book, he has this particular recipe on his website.

    mmm, avocado addition is the best addition

     Tofu “chorizo” tacos with a delicious avocado addition

    Robbie and I both loved this. We are huge Mexican food fans so a new taco recipe is always welcome. The flavors are great. It created very few pots/dishes to clean up. This will definitely be on the regular rotation at our house. I followed his directions exactly, including the optional red bell pepper. I added a bit of cumin and onion powder when I threw the chili powder in (maybe a 1/2 tsp each?) and we topped our tacos with a little sliced avocado. These tacos were so good that I didn’t miss the cheese or salsa at all.

    Note: I used La Banderita Low Carb Low Fat Tortillas, microwaved for about 40 seconds between two damp paper towels, and they were perfect. Only 5 net carbs per soft taco shell!

  2. Mexican-style quinoa with black beans and avocado

    May 19, 2014 by Angie

    This was my first time making quinoa and I’m pretty sure it was my first time even eating it. It’s gotten really popular in the last decade or so and I can finally find it at my normal grocery store. I wanted to make something with it to try it out and thought it would be nice in a Mexican sort of dish instead of rice. I Googled a bit and found a few Mexican-style quinoa recipes. I used a recipe on the blog Damn Delicious as a guide. The ability to cook everything in one pot together really sealed the deal for me. Robbie and I both loved this. I will definitely be making it again, possibly this weekend.

    Mexican-style quinoa with black beans and avocado

    Adapted from One Pan Mexican Quinoa from Damn Delicious


    olive oil
    half of a red onion, diced
    1-2 tsp minced garlic
    1 cup quinoa, rinsed
    1 cup vegetable broth
    1 15 oz. can of black beans, drained (I stand by by El Ebro as the best canned black beans on the planet.)
    1 14.5 oz can of fire roasted tomatoes, semi-drained, keep most of the juice (I prefer Muir Glen Organic Diced Fire Roasted Tomatoes.)
    1 tsp chili powder
    1/2 tsp cumin
    1/4 tsp garlic powder
    pinch of cayenne powder
    salt and pepper
    juice of half a lime
    1 avocado, diced


    1. Heat olive oil in a large skillet (with a lid) on medium heat.

    2. Add diced red onion and minced garlic to the skillet. Cook for about three minutes stirring occasionally.

    3. Add the quinoa, vegetable broth, black beans, fire roasted tomatoes (with juice), and the spices to the skillet. Stir then put the lid on. Raise the heat to a boil then lower to simmer for 20-25 or until the quinoa is cooked and most of the liquid is gone.

    everything cooking in one pot

    This is what it looks like early on in the cooking process.

    4. Towards the end of the cooking time, wash and cut the lime and avocado in half. Dice both halves of the avocado.

    5. Stir in the juice of half a lime. Stir in the diced avocado. Serve immediately.

    Mexican-style quinoa

    I feel the photos don’t do it justice and for that I apologize. It’s extra tasty good, I promise!

  3. tito’s mean and clean

    March 4, 2014 by Angie

    I wish I could take credit for this recipe or the name but I can’t. Robbie and I have made our best approximation of my favorite drink from Square One Burgers, Tito’s Mean and Clean.

    Tito's Mean & Clean


    3-4 ice cubes
    1 shot (or 2 if you’ve got to catch up) of Tito’s Handmade Vodka
    club soda
    juice of half of a lime


    1. Put 3-4 ice cubes in a tumbler glass.

    2. Pour in a shot of Tito’s. It really is a great vodka.

    3. Fill almost to the top with club soda. I buy 2 liters of the Publix brand. It’s cheap and tastes good.

    4. Squeeze the juice of half a lime into the drink. Stir.

    I think a straw is necessary. You can garnish with a lime wedge if you want to go all out.


  4. panang curry

    August 7, 2013 by Angie

    Although her recipes are a touch too decadent for me at times, I’m a fan of the vegan chef Chloe Coscarelli. I’ve made her panang curry twice now.  It is on the rich side with its creamy nut butter and coconut milk sauce but I really like it.

    Panang Curry

    I made the following changes: I used cashew butter instead of peanut butter due to my allergy, I used about a teaspoon of light brown sugar instead of two tablespoons, I used light coconut milk, and I used fresh spinach instead of kale. It’s tasty and the leftovers are great. I’d definitely make it again. I’ve tried several of Chef Chloe’s recipes , all of which you can see here.

  5. black bean & avocado salad

    July 8, 2013 by Angie

    I made my slightly altered versions of two great recipes from Kalyn’s Kitchen for dinner tonight. The first, her baked tofu with soy sauce and green onion, I make quite often. We both love it. The second recipe was her pinto bean salad with a few changes. They were beautiful together.

    black bean & avocado salad and baked tofu

    I used a can of El Ebro brand black beans instead of pinto beans and I’ve never seen white balsamic vinegar so I used regular balsamic vinegar. I was also a bit short on the cilantro because I can’t stand when people leave the stems in but I was hungry and tired of meticulously picking each individual cilantro leaf off of the stems so I stopped before I got the full 1/2 cup.

    black bean & avocado salad

    This salad is excellent. We ate the entire thing. I don’t feel that bad about it either because it’s quite a healthy salad.

  6. tortilla soup

    April 2, 2013 by Angie

    For dinner last night I made tortilla soup for the first time. I used a recipe from The Vegan Slow Cooker by Kathy Hester to start and made some of my own changes and additions.

    tortilla soup

    olive oil
    vegetable oil (my addition)
    1 medium-size yellow onion, minced
    2-3 tsp minced garlic
    1 box of Pomo Chopped Tomatoes (instead of crushed tomatoes)
    3 tbsp tomato paste
    1 can of El Ebro black beans, rinsed (my addition)
    4 cups low sodium vegetable broth (instead of the suggested water)
    juice of 1/2 lime
    1 tsp cumin
    1 tsp chili powder (increased from the original recipe)
    1/4 tsp garlic powder (my addition)
    salt and pepper to taste
    1/4 c tequila (optional, I included it though because why would you ever skip tequila?)
    (original calls for 1 tsp of agave nectar or maple syrup but I skipped this)
    1 package of West Soy Chicken-Style Seitan (1 lbs 2oz)
    fried corn tortilla strips (my addition)
    1 avocado
    handful of fresh cilantro, washed and chopped (original recipe says to add 2 tbsp fresh cilantro in the slow cooker but I only used it for garnish)

    1. Heat the olive oil in a pan and saute the onion and minced garlic until translucent.
    2. In the slow cooker, combine the onion and garlic, chopped tomatoes, tomato paste, black beans, vegetable stock, lime juice, cumin, chili powder, garlic powder, salt and pepper, and tequila. Cook on low for 6 hours. The original recipe says to puree the soup with a hand blender after six hours. I didn’t do this because there were no giant chunks in this soup and it’s not the kind of thing that will become creamy (like a potato soup) so I thought it would be better left whole.
    3. About half an hour before you’re ready to eat, brown the seitan in vegetable oil. Add the browned seitan to the slow cooker and turn it up to high.
    4. While the seitan is warming, fry corn tortillas in olive oil. Cut the fried tortillas into strips to use as a garnish.
    5. Slice the avocado into pretty wedges and wash and mince the fresh cilantro.
    6. Serve the soup into bowls and top with avocado wedges, fried tortilla strips, and cilantro.

    Verdict: This soup is soooo good! Robbie and I have only ever had tortilla soup at Mellow Mushroom because it seems to have chicken in it everywhere else. Their vegetarian version is pretty awesome but Robbie said he liked mine better 🙂 I will definitely make it again – probably soon before my second container of seitan expires. If you decide to make it I strongly suggest going all out with the garnishes. It takes some time but the fried tortilla strips and avocado wedges are what make this soup so special.

  7. strawberry daiquiri

    March 26, 2013 by Angie

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    Who doesn’t love a strawberry daiquiri? I allow myself one frou-frou drink per vacation and I almost always choose a strawberry daiquiri. The problem with ordering one out at a bar or making one at home with a store-bought mix is the insane amount of sugar. I used a single serving version of this recipe from The Kitchn to enjoy a no sugar added fancy schmancy tropical drink at home.

    first try strawberry daiquiri

     Here is one I made last Independence Day. Delicious!

    strawberry daiquiri

     Robbie made this one for me last night – I’m the luckiest wife ever.

    As always, I can’t endorse the use of the hand blender enough. There is way less sticky strawberry cleanup using the hand blender and the measuring/blending cup that came with it.

  8. vodka gimlet

    March 24, 2013 by Angie

    Mad Men is back in two weeks! I’m preparing by enjoying a new cocktail from the Mad Men Cocktail Guide. The vodka gimlet is a simple drink – vodka and lime juice with some lime wedges and ice cubes.

    Tito's Vodka Gimlet

    It’s tangy and tasty and there’s no added sugar! I made it with my favorite vodka, Tito’s Handmade Vodka from Austin, TX.

    gimlet supplies


  9. tempeh quesadillas

    January 24, 2013 by Angie

    This is my quesadilla version of Cooking Light’s tempeh fajitas. The marinade and fajita style onions and peppers are delicious but Robbie didn’t like how the fajita always fell apart on him. I’m an admitted cheese addict and I like to throw in some spinach wherever I can so I prefer the quesadilla way too.

    Tempeh Quesadilla


    1 cup pineapple juice
    1/4 cup low-sodium soy sauce
    2 tablespoons fresh lime juice
    2 teaspoons ground cumin
    2 teaspoons vegetable oil
    2 teaspoons minced garlic
    ground black pepper
    1 package of tempeh
    olive oil
    green bell pepper
    yellow onion
    reduced fat shredded Mexican mix cheese or cheddar cheese
    your favorite salsa


    In a small saucepan, combine the first seven ingredients and bring to a boil.

    While you’re waiting for the marinade to boil, prepare the tempeh. Cut it in half horizontally then cut each half into six pieces lengthwise. Place the tempeh in a dish that won’t melt. I used a glass brownie pan.

    Pour the hot marinade over the tempeh and let it marinate for at least an hour in the fridge.

    While the tempeh is marinating, cut the onion and green bell pepper into strips, fajita-style.

    Once your tempeh has completed its marinating you can begin cooking up your onion and pepper strips. Spray a skillet with some olive oil and heat it to medium heat. Add the onion and pepper strips and cook until they start to brown but are still crisp.

    Onion & pepper strips

    Set the onion and pepper strips aside and use the same skillet to brown the tempeh in vegetable oil. I cook it for about 6 minutes on each side while periodically drizzling more marinade on the upturned side. Flip over and repeat with the other side.

    Cooking the tempeh strips

    While you’re waiting on the tempeh to brown you can begin to construct the quesadillas by putting a tortilla on a plate for each person eating. Spread shredded cheese on the bottom half of each tortilla.

    When the tempeh is ready, remove it from the heat. Arrange 3-4 tempeh strips on top of the cheese section of each tortilla. Top with a generous amount of grilled pepper and onion strips. Next, place spinach leaves on top and sprinkle some more cheese on top of that.

    assembling the quesadilla

    Fold the quesadillas over and cook them in olive oil in the same pan you’ve been using. Flip over once the first side is starting to brown. Cut into quarters and top with your favorite salsa.

    Quesadilla assembly line

    I only got three quesadillas out of this because I ran out of tempeh. There was enough of everything else to make more so add in another package of tempeh to get 4-6 quesadillas.

  10. skinny margarita

    July 31, 2012 by Angie

    I love a good margarita. By a good margarita I mean no sugary sour mix. This skinny margarita is my favorite drink to make at home. It’s a hybrid of two delicious low-sugar recipes: Bethenny Frankel’s and this one from Low-Carb Diets from


    2 ice cubes
    1 or 2 shots of tequila
    1/4 tsp orange extract (or about half of a shot of Cointreau or any orange liqueur – I suggest cutting the tequila by the amount of Cointreau so as not to become totally wastefaced after one drink.)
    1 tsp agave nectar
    juice of one lime


    Put two ice cubes in a 6 or 8 oz bar glass. You can salt the rim first if you’re feeling fancy.

    Pour in the tequila, orange extract or Cointreau, and agave nectar.

    Use a juicer to squeeze the juice of one lime directly into the glass.

    Fill the glass to the top with water and stir. If it isn’t sweet enough for you, add more agave nectar by the half teaspoon to taste. Garnish with a lime wedge for classy presentation.