Tag Archives: mexican

Bean and Corn Tortilla Lasagna

There’s been some Mexi-love going down in my house lately, first in the form of the Bean and Corn Tortilla Lasagna with Avocado from Eat, Drink & Be Vegan.

This is another recipe I’ve wanted to make as long as I can remember, so I’m glad I finally got around to it. Alternating layers of spicy beans and tomatoes, avocado, corn tortillas, and Daiya cheese make this dish a veritable fiesta!

Cooked avocado is different, but I’m always pleasantly surprised by how good it is.

My dad commented on how light and fresh it was, especially considering that lasagna is usually pretty heavy. I think that lightness is attributable not only to the fact that this lasagna is vegan and loaded with veggies, but to the lime (squeezed on between layers and on top) and cilantro.

More lime please!

We still had a lot of Daiya hanging around the next day, so nachos it was! These were even better than my Teese-y nachos from over the summer! Actually, MUCH better.

The great thing about living in Arizona is that you can eat al fresco in the middle of the winter:

TJ’s Reduced Guilt Tortilla Chips, Refried Black Beans (I made my own using the recipe in Yellow Rose Recipes!), Cheddar and Italian Daiya “cheese,” guacamole (also made from scratch, but just off the top of my head), and lotsa salsa. My dad and I devoured this lunch.

On an entirely different note, I’m running my 2nd half marathon tomorrow morning: the P.F. Chang’s Arizona Rock ‘n’ Roll 1/2.

I got 2:10:47 in my first half last September, so I’m going for under 2:00 this time. Wish me luck! I’m gonna get started on my carbo-loading dinner from the Vegan Yum Yum cookbook!


Green with Envy

At least that’s how I think you’ll feel as you read this post. You’re welcome.

I don’t think Green has ever come up in my blog before (at least not more than in passing), which is bizarre, considering that it’s been – and continues to be – my favorite restaurant since I went vegan. It’s vegan fast food – okay, maybe not fast food, but quick, comfort food – at its finest.

Green is a completely vegan restaurant in North Tempe, almost in Scottsdale, but not quite. Tempe(h) for the win! Now that I think of it, it’s really the only vegan restaurant I know of in Tempe, and maybe Phoenix. There’s plenty of vegetarian places, many of which have a ton of vegan options or are mostly vegan, but I think Green’s the only one that’s legit enough to not only be 100% vegan, but 500% more delicious than everywhere else.

Green has a mix of Asian and American options, including appetizers and salads, customizable flatbread pizzas, po-boys, sammies, burgers, stir-fry bowls, and, most importantly, the infamous tsoynamis.

This guy used to be a special, but eventually was added to the regular menu. Um, I wonder why?…

The Mexicali burger: Green’s homemade burger patty with organic garbanzo hummus, zesty nacho cheese, vegan mayo and spicy chipotle sauce. With the only side I ever order: tahini coleslaw! On an Ezekiel bun, of course! If you could have your junk food on whole grain bread for only a dollar extra, wouldn’t you do it too? There’s not much to say about this burger except that, like all their sandwiches, the flavors come together just right, providing you with a melty, gooey mess that’s as satisfyingly wonderful as it is difficult to eat without your formerly clean face becoming a casualty of the meal. The coleslaw is cool and rich, with little flecks of peanuts balancing out the creamy tahini dressing. It’s always the perfect foil to the warm and hearty sammies.

This sandwich is a special, and only a special, for now: the Tempeh Reuben!

I’ve never had a real reuben before – if you can even call a sandwich made of ground toxin- and antibiotic-laden flesh “real,” that is – but this one was amazing. Spicy, toothsome tempeh, tangy sauerkraut, and creamy vegan thousand-island dressing. Mmm.

This here is another favorite, not least because it’s oh-so-adorable name.
The Texas “moo-shroom” po-boy: “pulled” and shredded portabella with caramelized onions and peppers slow cooked in Green’s espresso BBQ sauce.

As you can see, they don’t skimp on the filling. It usually takes me a few minutes to eat the stuff outside my sandwich with a fork before I even take a real bite. Not complaining though…

The moo-shroom po-boy is even messier than the Mexicali burger. Just look at how saucy it is. (pun INTENDED!)

Although I usually order sandwiches or stir-fry bowls (their mock chicken is one of my favorite faux meats of all time!), occasionally I’m up for a pizza. My only problem being overcoming my revulsion – fear? haha – of white flour, as I’m pretty sure these aren’t whole wheat flatbreads.

Butttttt, that sentiment is pretty easily overcome when this awaits me:

Green’s namesake, the Greenza! Homemade pesto sauce (basil and pine nut) with vegan mozzarella cheese (they use Teese). This one was topped with artichoke hearts, spinach, and caramelized onions.

Here’s one that my friend ordered! The Western: Green’s vegan BBQ sauce with vegan mozzarella cheese. Jo topped hers with roasted jalapeños and mock chicken because she’s bad-ass like that!

No visit to Green would be complete without the obligatory Tsoynami (Think a Dairy Queen Blizzard, but vegan and 3265561487x more amazing).

Green makes their own vegan “tsoft tserve,” and it’s the best fro-yo style vegan ice cream I’ve ever had. And the mix-ins. Oh, the mix-ins. Imagine every vegan thing you’d ever want on a sundae at your disposal, and that’s how Green rolls. Fruit (berries, bananas, and tropical fruit), multiple forms of chocolate, various flavors of Newman’s O’s, graham crackers, vegan mocha puffs, “captain crunch,” and “berry crunch,” pretzels, nuts, ricemellow fluff, flavored syrups, and of course, PEANUT BUTTER. And not just any peanut butter, organic Maranatha peanut butter. Sometimes they even have special mix-ins, like orange pound cake. There’s about 15 pre-made combos, but I usually design my own.

Here’s the PB&J (Strawberries, PB, and graham crackers) with bananas added:

And a special: the Monsoon, which, if I remember correctly, was chocolate syrup, chocolate cake, and chocolate chips. Of course I had to add PB to it.

I wish I had pics of all the Green meals I’ve had before I got my camera, but that post would be unbearably lengthy, so maybe it’s for the best. But I can guarantee you that this won’t be the last you hear of my favorite restaurant.

Mexican Tofu Omelet!

I finally got around to making Vegan Brunch‘s Tofu Omelet this morning! It’s funny because Bianca just posted about how I encouraged her to make the Tomato-Rosemary Scones, and I knew I had to make Tofu Omelets ASAP after seeing her post on them. She went a more traditional route with a spinach, mushroom, and mozzarella Teese filling, but I decided to flaunt my Southwestern AZ pride by filling mine with the Rancheros Sauce and Beans (from the Polenta Rancheros recipe), and topping them with Fried Plantains and Trader Joe’s Spicy, Smoky Peach Salsa.

The Rancheros Beans recipe is very forgiving (as I’ve found most of Isa’s recipes to be–it’s definitely the mark of a good cookbook!). Instead of 2 cans of black beans, I used 1 can of pinto beans and one can of vegetarian refried beans. Plus, I subbed a half can of fire-roasted tomatoes combined with a whole pureed tomato and some garlic chipotle salsa in order to “make” a 15 oz can of tomato, sauce. Haha, so ghetto.

And, I’m not gonna lie, I was definitely worried that the omelets wouldn’t stay together. The directions are so detailed, and there seems like so many places you can go wrong (and I used Mori-Nu silken tofu when she explicitly tells you not to do so). But, miraculously, they somehow came out perfectly. I ended up with fluffy yet firm, lightly browned, beautiful vegan omelets. And, Bianca’s right–Isa IS a genius for unleashing the eggy powers of black salt (kala namak)! It really works! As good as this omelet was, I can’t wait to make one with more standard, less intensely-flavored filling/toppings so that the “egginess” can shine through even more!

Messy, half-eaten money shot. ¡Arriba!

Love you, Isa.

Cornbread Mole Waffles

And now, I give you my first venture into the wonderful world of Vegan Brunch (yes, I know I’m a week or two behind…)

First, my assistant–my dad–and I made a batch of homemade Vegan with a Vengeance Seitan. I followed the recipe exactly except for adding a few pinches of various spices–cumin, thyme, paprika, and chili and onion powder.

I’ve made homemade seitan before, but never this one (and the one I’ve made was baked, not boiled). It came out beautifully. Once you make your own seitan, you’ll never buy a packaged one ever again. Kind of like homemade granola (Okay, so maybe sometimes I still buy Nature’s Path Peanut Butter Granola…but very rarely! Shut up!)

As good as the seitan was on its own, it really shined in the big picture–the Cornbread Waffles with Pantry Mole Rojo and Seitan. Golden, crispy cornmeal waffles topped with browned and chewy seitan and peppers, drenched in a rich, spicy, chocolatey sauce, and adorned with cool cilantro and avocado, this recipe was el cielo en un plato.

The mole sauce was truly amazing. It contained such an exotic combination of ingredients, like cinnamon, peanut butter, raisins, crushed tortilla chips (I used plantain chips), almonds, and of course, chocolate chips. I followed the recipe for the waffles exactly except I used white whole wheat flour (because we all know white flour is el diablo), and I subbed half the oil with pureed sweet potatoes (!) because we were out of applesauce.

As you can see, this dish presents very well, so it’d be ideal for having guests over and, you know, impressing them. But, if you’re like me, and like to make a fancy well-plated meal just for the hell of it when it’s just you and your pops, then DO IT!

I’ll be back with another Vegan Brunch meal mañana!