PAN FRIED POTATOES & TOFU WITH CRUNCHY VEGETABLES

It is time to share one of my most requested recipes of all times: Niina's amazing potatoes! It makes me laugh every time somebody drools over these potatoes, because to me it is just a really simple recipe I randomly created one day. It's even exaggeration to call it a recipe, really.

However, these amazing potatoes combined with some tofu, that's when we have a recipe. As a side dish, we have some broccoli with red bell pepper and onions. So simple and so tasty!

When I first stopped eating meat, already long time ago, my simple-and-easy-lazy-day-food used to be macaroni with soy, a dish that takes few time and effort to prepare and to eat. Nowadays this potato and tofu dish has been taking that place in my cooking routine. I think it's important to have a couple of those recipes in the back of our heads, ready to serve us when we most need them (which is pretty often). 

The real beauty of these trusted recipes is that we already know how to make them without any headache, and we know they are going to taste awesome. Also, the ingredients are relatively easy to find in any grocery store, which, at least here in Mexico, is something not to be taken for granted.

So, without further speech, here comes the recipe.

PAN FRIED POTATOES & TOFU (3-4 servings)

12-15 small potatoes (papas cambray)

olive oil

1/4 tsp black pepper

1/2 tsp garlic powder

1/2 tsp salt

300g firm (or extra firm) tofu

2 tsp soy sauce

1/4 tsp garlic powder

1/4 tsp black pepper

1 tsp agave syrup

1. Chop the potatoes into small cubes, heat olive oil in a pan and cook under lid for some 10 mins, mixing every now and then.

2. Meanwhile, cut the tofu into similar size cubes. 

3. Prepare marinade for the tofu mixing soy sauce, garlic powder, black pepper and agave syrup.

4. Heat oil in a pan, mix the tofu with the marinade, and cook for 15-20 minutes in medium heat.

5. Remove the lid from the potatoes, add all the spices and keep cooking for 10-15 mins more without the lid.

6. When both the potatoes and the tofu are ready, mix them together. Check salt and add if needed.

CRUNCHY VEGETABLES (3-4 servings)

1 onion

1 red bell pepper

1/2-1  broccoli

olive oil

salt

1. Chop all the vegetables leaving them 3-4cm sized cubes.

2. Heat oil in a pan and cook the vegetables under lid for some 10 minutes. 

3. When the vegetables are slightly fried, but still crunchy, add the salt.

If you try out this recipe, you can take a picture and post it in your social media using following tags: #RebelFoodClub and #VeganIsNotDead!

Have a beautiful week and stay safe!

WORLD'S EASIEST BLUEBERRY PANCAKES

I love cooking. But sometimes there are mornings that I just want something really fast and easy, and still delicious. For these mornings there are luckily some options, for example these blueberry pancakes.

I found this pancake mix from Walmart. I was surprised to find out that it's completely vegan and does not need any milk or eggs added. Obviously these pancakes cannot be called healthy or natural, since they contain sugar and artificial flavours, but if you add some banana and organic agave syrup on top (or even better, fresh blueberries!), at least you get some good vitamins.

BLUEBERRY PANCAKES (2 servings)

2 cups Krusteaz pancake mix

1 1/3 cups water

1. Mix the pancake mix and water in a bowl and whisk until the dough is smooth.

2. Heat oil in a pan and pour 1/4 of the dough into the pan. Cook both sides 3-4 minutes (or until pancake is beautifully golden)

3. Gather the pancakes on a plate, top with sliced banana (or any fruits or berries you prefer) and finish with some agave syrup.

(Tip! If you are into sweet-salty-combinations, try to grind some sea salt on top of the pancakes or into the dough. The sweetness of the pancakes gets nicely balanced with the salt!)

MEXICAN BREAKFAST VEGANIZED

Everybody knows Mexican people like to eat tacos, but how many people know what Mexicans prefer to eat for breakfast?

Having lived in Mexico for some three years now, I can tell there is one clear answer to the question: chilaquiles.

Now, if you show a plate of chilaquiles to a person who has never seen them before, they'd probably tell you it is a plate of nacho chips with some salsa and wonder, how is that supposed to be a breakfast (true story.) But as a foreigner in Mexico, I would advice not to mess with chilaquiles. They are truly something very sacred to Mexicans.

(And by the way, they are not nacho chips, they are called totopos.)

Usually chilaquiles are served with some cream and cheese, chopped onion and cilantro on top. Typical side dishes are black beans*, potatoes, eggs and sometimes chicken or beef.

One of the best things about chilaquiles is that they are quite easy and fast to make. Vegan version can be made with simply leaving out the cream and the cheese (or using vegan cream and cheese instead.) Vegan side dishes can be for example beans, potatoes, scrambled tofu, and green salad or simply fresh tomatoes.

CHILAQUILES

Home-made chilaquiles can be made a coupe of different ways. First of all, you can use either ready made totopos or make them yourself from corn tortillas. Chop the tortillas with a knife and spread them on a chopping board to dry for a couple of hours or overnight. When the tortilla pieces are dried, heat oil on a pan and fry them in low heat for 15-20 minutes.

Next, you can choose if you want to use salsa from a can or make it yourself. Obviously self made salsa will always taste better, but for busy/lazy mornings, canned salsas are also a decent option.

(Without going too deep into the topic right now, let it be mentioned that typically Mexican people can be divided into two groups: those who go for the green salsa, and those who prefer the red one. I would advice to choose your side carefully or stay out of the whole topic, if you want to keep good relationships with your Mexican amigos.)

When the totopos are fried nice and crispy, you can add a little bit of salt and then mix the salsa with the chips. Depending on your personal taste, you can leave the chilaquiles crispy by heating the salsa just enough or a little longer to make the tortillas soft again (which honestly, I don't get at all.)

Finally, put the chilaquiles on a plate and top with some finely chopped onion, cilantro, and what ever you want to add!

SCRAMBLED TOFU

If you, like me, used to be a friend of scrambled eggs, but are now vegan, I have good news for you: Scrambled tofu is delicious!

Here's how you make it.

SCRAMBLED TOFU (2-3 servings)

250g soft tofu
1/2 tsp salt
1/4 tsp turmeric/curry
1/4 tsp white pepper
1/4 tsp garlic powder
1 tsp nutritional yeast

1. Using your hands, scramble the tofu on a plate.
2. Prepare a mixture of the spices and mix them with the scrambled tofu.
3. Heat olive oil on a pan and cook the tofu in medium heat for 15-20 minutes.
4. Check the flavour and add salt if needed.

PAPITAS (2-3 servings)

6-8 small potatoes (papas cambray)
olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder

1. Chop the potatoes into cubes.
2. Heat some olive oil in a pan and cook the potatoes in medium heat, under a lid, for 10 minutes.
3. Add all the spices and keep cooking the potatoes without the lid for some 10-15 mins more.
4. Turn off the heat and check the salt, add if needed.

Finally, gather all of your side dishes on your plate with the chilaquiles, add some fresh tomato and avocado, enjoy with fresh orange juice and coffee. :)

EASY AND DELICIOUS LENTIL SOUP

Wadap people!

So, as many, or probably all of you, are spending time at your houses right now, wondering what delicious, nutritious, healthy and cruelty-free budget meal to prepare next for your family or only for yourself, I have come to offer a great option: Lentil soup!

This recipe is my own version based on all the lentils recipes I have found and tried myself during these years. First of all, to me the lentils are best when they are still in their shape (and not smashed, for example). The tomato sauce adds nice flavor and color (you can also use fresh tomatoes or replace some of the tomato sauce with the fresh ones.) Finally, a little bit or cayenne pepper makes the soup just a bit spicy (add one whole teaspoon if you're really into spicy!).

As usually, the soup will taste wonderful the next day too, and the next one, and the next, ok you got the idea.

Now, what are you waiting for?

LENTIL SOUP (5-6 servings)

1 onion
2-3 cloves garlic
3-4 carrots
1 bag (500g) lentils
350g tomato sauce
1 tablespoon olive oil
1 cube (or 1 tablespoon) vegetable broth
1 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon salt

1. Wash the dried lentils in cold water and pour the water away.
2. Heat water in a big soup pot, add the vegetable broth and the lentils. Let boil under lid for 30-45 mins.
3. Chop the onion, garlic and the carrots into cubes. Add some olive oil in a pan and cook the vegetables some 10 minutes in medium heat. Add turmeric, black pepper and cayenne pepper and cook 5 minutes more.
4. Add the cooked vegetables, tomato sauce and salt into the soup, add water if needed and cook in medium heat under the lid for 15-20 mins more.
5. Let sit under the lid for about 30 mins before serving. Enjoy with toasted bread!

The soup is really easy to make, but takes a little bit time. Normally all the ingredients are easy to find in any grocery store and can be stored in home kitchen for long time. If possible, prepare the soup couple of hours before eating, or the previous day, to get the best possible flavour!

Lately I have been making this soup about 2 times a month and every time it makes me so happy! Sometimes, (here comes a tip!) I double all the ingredients and end up eating the lentils for one whole week. If you're a lazy cook, I recommend this style ;)

Try it out and let me know if you liked it.

Peace out and stay strong, friends!

CORN CHOWDER

It's time to share the very first recipe of this blog. Ladies and gentlemen, I present you: The corn chowder.

Now, I don't know about you guys but I absolutely love home cooked food, and especially soups! There's something about soups that makes me feel I'm really eating something that was made from scratch, with lots of love, in a home kitchen. Which, nowadays, in the era of fast food and instant meals, seems to be something not to be taken for granted.

Corn chowder is not something I was used to eat since my childhood though, I actually tasted it for the first time last year when I first made it. But definitely it will be something I keep making from now on. I'd be lying if I said it's the easiest soup ever to prepare, it takes a little time and effort, but once you've made it, you won't be disappointed.

Here's the recipe.

CORN CHOWDER (3-4 servings)

1 onion
2-3 cloves garlic
2 stalks celery
2-3 carrots
3-4 potatoes
2 cups yellow corn (frozen or canned)
1 cube vegetable broth
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika powder
1 can coconut milk
2 tablespoons corn starch (Maizena)
1 tablespoon olive oil
1/2 teaspoon salt
water

1. Chop the onion and celery into small cubes, mince the garlic and cook with olive oil in a soup pot, with low heat, some 5-10 minutes.
2.Chop the carrots and the potatoes into small cubes, add them into the pot with the spices, and cook for 10 minutes.
3. Add water and vegetable broth and let cook until the vegetables are almost fully cooked.
4. Add yellow corn.
5. Make a mixture of corn starch and cold water and add it into the soup slowly, stirring the soup with a spoon at the same time.
6. Finally add coconut milk and salt.

Serve the corn chowder with some full grain bread, and make sure to enjoy it the next day too, when it usually tastes even better!

If you try out this recipe, let me know how you liked it in the comments below :)