Quesadillas a’la Brea

4 whole wheat tortillas
2/3 cup Daiya vegan cheese (half cheddar, half italian)
1/4 cup red bell pepper
1/2 c mushrooms
1/2 can green chilies
1/4 cup onions
1/2 tsp cumin
1/2 tsp chili powder
3/4 cup black beans, smashed
guacamole & sour cream for garnish
1 clove garlic, crushed (will be removed later)
Coconut oil (for frying)

To make: heat a pan over medium-high heat, add a small amount of oil, and the mushrooms. Cook them until they start to lose their juice, then add the rest of the veggies, except the chilies. Stir constantly until the onions are *almost* translucent. Add the chilies and seasonings, and remove the garlic. To assemble the quesadillas, spread 1/2 the beans on a tortilla, follow with 1/2 the veggies and 1/2 the cheese. Put the quesadilla into a lightly oiled pan, heated over medium-high heat. Cook until the cheese starts to melt, then flip (I suggest 2 spatulas-I have the MIU Flexible Pancake Spatulas, Red (Set of 2), which ROCK for this AND pancakes!) cook for another 3-5 minutes, just enough to finish melting the cheese and brown the tortilla. Remove from pan, and repeat. Allow your quesadillas to cool for about 5 minutes, then slice into wedges. Serve with your favorite toppings. Can serve 2-4 people, but I like 1 with leftovers.

….also, I promise to post a belly pic just as soon as I can get pictures to load on the site!!

I promise that you’ll LOVE it!

Brea’s Spaghetti
(4 servings)

Ingredients:

1 tbsp oil (I use coconut)
1 bell pepper (any color), diced
1 onion, diced
8 oz sliced mushrooms
2 tbsp cooking sherry
8 oz frozen spinach
8 oz sliced olives
1 can mild green chilies
1 jar of your favorite sauce (I used a roasted onion/garlic sauce)
1 pkg whole grain or rice pasta

Method:

Cook your pasta according to package directions. While the pasta works, heat a large skillet over high heat and add the oil. Add the onion, mushrooms and bell pepper. Saute’ until the onions are translucent. Deglaze the pan with the sherry, then add the remaining ingredients. Simmer the sauce while the noodles cook. To serve, divide the noodles among bowls, and spoon the sauce over the top. Accompany with a big green salad and some fresh, crusty bread. ENJOY!

For both recipes, you will need: GREEN plantains (peeled), heavy-bottomed frying pan, oil. Heat your skillets on high heat (please use an oil with a high smoke point, like coconut or you’re gonna get smoke)

Patacones

Slice your plantain into 1/2 in rounds (one large plantain should yield about 10 slices). CAREFULLY place the slices in your frying pan, to which oil (1/4-1/2 inch) has been added (which is already hot). Fry the plantains until golden brown (be sure to get both sides), the remove from pan. Place the plantains on a cutting board (this is the FUN part!), and use a large, clean and VERY HEAVY object (another frying pan works well) to smash each slice. The plantains should resemble a flower when you’re done taking out your aggression. Put the plantains back into the frying pan (if you need to add more oil, please do), and remove the slices when they’re golden brown. Serve immediately. I like mine with salt, but I’ve also had them buttered, with lemon or lime juice and even with marmalade. Enjoy!!

Chifles

This takes a little longer, but it’s still yummy (especially if you like potato chips). Slice your plantain into thin strips (think potato chip). Add them one at a time to your hot oil (1-2 inches). Be careful not to add too many, as they can stick together and make a gooey mess, rather than crunchy goodness. Be careful not to let them get too brown…watch them and remove to a paper towel when golden. Serve hot or room temperature with salsa, soup or just some sea salt. Enjoy!!

Brea’s Avocado Toast

Ingredients:

1/2 an avocado
salt
pepper
red pepper flakes
olive oil

Method:

Scoop the flesh out of the avocado and smash it to your preferred consistency. Add salt, pepper and red pepper flakes to taste. Spread on toast and top with a drizzle of olive oil. Enjoy!

Brea’s Ratatouille

Ingredients:

1 eggplant, salted and cubed
1 large zucchini, sliced into disks (1/4-1/2 inch)
1 medium yellow squash, sliced into disks (1/4-1/2 inch)
8 oz sliced mushrooms
1 onion, quartered and sliced thin
1 bell pepper, chopped
5-7 cloves garlic, chopped
1 large (16 oz) can diced tomatoes
Olive Oil (as much or as little as you like…I recommend at least 3-4 tbsp)
1-2 leaves dried basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
½ teaspoon freshly ground black pepper
1 tsp-tbsp cooking sherry

Method:

Preheat your oven to 300 degrees. Heat a large skillet over medium-high heat and lightly oil an 8 1/2 x 11 baking dish. Add some olive oil, 1/3 of the garlic and all the chopped veggies, except the eggplant, zucchini and squash. Saute until lightly browned, then set aside. Add more olive oil, 1/3 of the garlic and the remaining veggies to the skillet and saute until lightly browned. Remove from heat. Deglaze the pan with the cooking sherry, saute the remaining garlic for 1-2 minutes, then add the tomatoes, and seasonings. Bring the sauce to bubbling and remove from heat. Now you’re ready to assemble: put down a layer of the tomato mix, followed by a layer of each of both vegetable mixes. Repeat. Put your masterpiece in the oven for 45 minutes, or until tender (pierce a few of the veggies with a fork). Serve hot, room temperature or cold (it’s delicious any way you want to have it!) accompanied by crusty bread and a big green salad!