Kale and Black Bean Tacos!

“But Peter! When you said Creamed Kale, I went out and bought more kale than I know what to do with!”

Of course, the first answer is Kale Chips.

“But I, like you, bought chopped Kale with the ribs still in there! Also, I really want tacos.”

Well do I have the recipe for you!

Kale and Black Bean Tacos; The Recipe

Ingredients:

  • Some Creamed Kale
  • 2 tbsp Olive Oil
  • 3 cloves Garlic
  • 1 can Black Beans
  • 1/2 c frozen corn
  • Hot sauce (optional)
  • Olives (Optional)
  • Coconut Cream (Optional) (Who am I kidding? It’s all optional. I guess if you’re following my recipe, you want to know what I did. I added all of these.)
  • Small Corn Tortillas

Procedure:

  1. In a medium saucepan, make Creamed Kale. As much of it as you want for your tacos! I added more Red Pepper Flakes this time and let it cook down until it was thick and those ribs were tender.
  2. Add olive oil to small frying pan over medium-low heat. Add garlic and cook until fragrant. Fragrant? I don’t know. Don’t burn it. Maybe something like 5 minutes.
  3. Add the corn and black beans. Cook for a couple of minutes, stirring, and then crush the black beans with the back of a spoon as they cook. It’ll create a bit more of a paste that holds together. Continue cooking until it gets a little bit crusty on the edges. Mm.Toss a little hot sauce in there if you want!
  4. Put this in a bowl, so you can lightly toast your tortillas! Spritz the pan  with olive oil in the pan over medium heat, cook those tortillas. Get them crispy (or if you did it like me, just under crispy. Then you can still form them!)
  5. ASSEMBLE! Put a spoonful of kale, a spoonful of the Black Bean mixture, a small handful of olives, and a dollop (Dollop? Sure.) of coconut cream on top. Fold.
  6. Enjoy!
  7.      Oh no! They won’t hold themselves up! Better make some Mashed Potatoes to plop on the side and make them stand at attention. You don’t want taco fillings all over the place!
  8.      Fine, I was making this at the same time. It took like 20 minutes. Just fortunate that it was useful too. But look around. You can find any recipe online. Really quickly though (see that Adverb action, friend?), I scrubbed a bunch of red potatoes, sliced them in half, boiled them until they were fork tender (15 minutes?), mashed them, added some coconut cream (I think I’m on a coconut cream kick.), almond milk, salt, and pepper until it was smooth like I wanted it. And PLOP! You’re done.

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My Story:

These turned out better than I thought they might. I just wanted something quick, cheap, and stuff I had on hand. So I worked on these and here we are. I don’t think that I knew what I was making when I started. But when I finished I was satisfied. I think the flavors of the black beans blah blah blah really compliment the blah blah blah and give you something you can really sink your teeth into, blah blah blah. I liked how the flavors mixed, end of story.

If you make enough for another meal’s worth, be careful when you’ve completed the plating to your satisfaction and you’re spooning the mashed potatoes and the rest into the tupperware, because you’ve probably balanced the plate at the edge of the sink because you don’t have much counter space and you want to get this done before you eat so you won’t take up all of the kitchen any longer, and you’ll knock the whole plate into the sink. Don’t worry too much, though, because you’ll have left a bowl in there so the plate tips and you only lose the contents of one taco. And the sink is clean so you just put it right back. You’ll then realize that you should put mashed potatoes on both sides of the tacos to hold them up even if you throw the plate into the sink.

No?

Just me?

Huh.

 

Be healthy,

Peter

Fried Rice and Creamed Kale!

There is a lot to be said.

But I know I don’t usually read that before I get to the recipe. So scroll down for a story! And first…

The recipe!

Recipe:

Okay, get ready. This was thrown together. It also made a bunch of extra rice and tofu scramble to eat the rest of the week. So adjust anything you want as much as you like. This is just what I did.

Ingredients/Shopping List:

  • 3 tbsp Olive Oil, separated
  • 1 1/2 cups White Jasmine Rice (use brown if you want! I just had this on hand.)
  • 3 cups Water
  • 1 block Extra Firm tofu, pressed (at least a little)
  • Turmeric- Maybe half a teaspoon?
  • Garlic Powder- Maybe a teaspoon?
  • Other spices you want- salt, pepper, cayenne…
  • One Yellow Onion, minced and divided
  • One Red Bell Pepper
  • Veggies- Peas, Corn, anything you like!
  • 1 Splash Soy sauce or something like that. I used Trader Joe’s Soyaki.

For the Kale:

  • Chopped Kale
  • 1/2 Cup (give or take) Veggie Broth
  • 1/4 Cup Coconut Cream (Trader Joe’s has a can- make sure you stir!)

Procedure:

This will be vague. That’s… uh… to give you license to make it your own. Nothing to do at all with my not keeping track of things as they happened.

  1. Cook the rice according to package directions (use that water!)
  2. Spread rice out to cool.
  3. Heat one tablespoon olive oil in a medium skillet over medium heat.
  4. Add half the minced onion and cook until translucent. Five ish minutes?
  5. Crumble the tofu into the pan, add the spices (Turmeric, garlic powder, I used cayenne and salt and pepper…)
  6. Scramble for about five minutes.
  7. Add the Diced red bell pepper and cook for 8-10 minutes.
  8. Put into tupperware. You’ll use a third of this.
  9. In the same pan, heat one tablespoon olive oil (over medium heat again!)
  10. Cook remaining onion for about five minutes or until translucent. Add vegetables for the final two minutes.
  11. Add one third of the rice, one third of the tofu scramble, and a splash of your Soy Sauce type… sauce. Cook for eight minutes or until rice is fried to your liking. You may need to add another splash of olive oil.
  12. That’s done!

The Kale:

  1. While that’s all happening, toss a tablespoon of olive oil, about half a cup veggie broth, and three tablespoons coconut cream. Oh, and a handful of kale. Remember that this cooks down, so volume wise, add about double the amount for which you’re Jonesin’.
  2. Cover and cook over medium heat for ten minutes.
  3. Remove cover and cook until it reaches the consistency you like!

Eat these two. And enjoy them. I know I did. And you’ll have rice and scramble left over!

 

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 My Story:

So. A few things have happened since we last met here. I quit my job, left my house, applied to grad schools, and was accepted to one on the other side of the country. This month I’m in NYC, visiting and living in my friend’s apartment while she’s out of town.

And why haven’t I written? I haven’t been cooking very interesting things. I’ve been spending more money than I should eating out. And I haven’t been eating very healthily. Today, as I decided to try getting back to a healthier lifestyle and spend less money doing it, I realized that this blog would keep me accountable. At least a little. Just knowing that you’re out there looking at this sometimes will make me try to post. To post, I’ll have to try to be healthy and cost effective. So there we go!

I’m not going to try to post every day. That’s part of what stopped me before. I’m going to aim for once a week. If I make something worth sharing and remember what I did outside of that, I’ll post!

It’s a start, yes?

Anyway, this recipe came from a few things. I was inspired by a few things- the blog ThePlantStrongVegan.com (particularly this post and this post), and the idea of getting more in control of my food finances. It’s so easy to spend money on things I don’t need. I figured some semblance of a plan would help! I thought about what I already had in the pantry and fried rice seemed like a smart start. I haven’t really seen much in the way of fried rice with an egg replacement, so this was my first attempt!  It’s all thrown together, so please adjust for your tastes. Mine was a little bland, so I would say maybe toss a bit more soy sauce in there and maybe some red pepper flakes! Just a sprinkle if you’re like me, though. Don’t go overboard and regret it.

I think that’s enough out of me for today.

You’re all awesome and welcome back. Thanks for being here- it can be a lonely world and I’m glad you’ve stopped by to hang out with me for a few. Let’s see if the blog sticks this time! Comment below if you have suggestions of smart ways to save on food. Or any additions to fried rice that you like!

Be Healthy,

Peter