GREEN CHILE BLACK BEAN TOSTADAS

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My favorite thing from Taco Bell is their tostadas. Sadly, they are no longer on the menu. This means I have had to recreate ones at home, which isn't sad at all. Mixing green chiles with black beans and mushing until they are thick and creamy creates a depth of flavor that really allows all the toppings to shine. I used the cilantro jalapeno lime crunch from trader joes, but I have a hunch that it's sold out or discontinued because I have not seen it in stores recently. So if you don't have some as I do, they use the chili onion crunch or omit it entirely. This is still delicious without it!

The tostada is a traditional Mexican dish that has been enjoyed for centuries. The word "tostada" comes from the Spanish word "tostar," which means "to toast." It refers to a crispy tortilla that has been fried or toasted until it is golden brown and crunchy.

The origins of the tostada can be traced back to ancient Mesoamerican civilizations, such as the Aztecs and Mayans, who used toasted corn tortillas as a base for many of their meals. They would top the tortillas with various ingredients, including beans, meat, vegetables, and sauces, to create a hearty and flavorful meal.

After the Spanish conquest of Mexico in the 16th century, European ingredients such as cheese, beef, and chicken were added to the tostada. Over time, the dish spread throughout Mexico and became a popular street food and snack.

Today, tostadas are enjoyed not only in Mexico but also in many other parts of the world. They are often served as an appetizer, snack, or light meal and can be topped with a wide variety of ingredients, depending on personal taste and regional traditions.

Green Chili Black Bean Tostadas w/ Greek yogurt, feta cheese, avocado, cilantro jalapeño lime crunch, pickled red onion, green onion, cilantro

Makes 4 tostadas

1-15oz can of black beans, drained but not rinsed

1-4oz can of green chiles

Salt

4 corn tostadas shells

1 avocado, sliced

Greek yogurt or sour cream (vegan or reg)

Feta or cotija cheese (vegan or reg)

Picked red onion

Cilantro lime jalapeño crunch (optional, can use chili onion crunch instead)

Cilantro

Green onion, sliced

Add the black beans and green chiles to a small saucepan over medium-low heat. Using the back of a spoon, smash the black beans while cooking for 10-13 minutes until thick creamy consistency forms. Then season with salt to taste. Then layer the tostadas with beans, greek yogurt, avocado, cilantro/jalapeño/lime crunch if using, pickled red onion, cheese, cilantro, and green onion. Enjoy!

LE BREAKFAST BOWL - COPYCAT FROM ZINQUE

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Zinque, a popular restaurant in LA and one of brent and I's go-to spots, has many different Le Bowls. This one is a copycat version of the Le Breakfast Bowl. It's as beautiful as it tastes. And although it has several components, it's actually very easy to make and doesnt take a long to come together, about 30 minutes, since there isn't much chopping involved.

This recipe makes two bowls, one for you and one for later...or for someone else. :)

This bowl hits all the notes. Its crunchy, creamy, savory, sweet, bright, acidic, rich, and fresh.

I am in love.

And if you are interested in more bowl recipes, be sure to check out my cookbook, Vegan Buddah Bowls.

Zinque Copycat - Le Breakfast Bowl w/ tomatoes, spiced crispy chickpeas, asparagus, quinoa, Greek yogurt, poached egg, za’tar, avocado, cilantro, pickled onion.

Serves two

INGREDIENTS:

1 cup quinoa, rinsed & drained

1 clove garlic, minced

2 cups vegetable broth

1 can chickpeas, rinsed & drained

Olive oil

1 tsp curry powder

1/2 tsp smoke paprika

S&P

1.5 cups cherry tomatoes, halved

1 tbsp aged balsamic vinegar

pinch of crushed red pepper flakes

a handful of small asparagus spears (or 8-10 big spears), trimmed

2 eggs

Splash of white vinegar

TO FINISH

Full-fat Greek yogurt

1 ripe avocado

Pickled red onions

Chili onion crunch

Za’tar

DIRECTIONS:

Preheat oven to 425f.

Meanwhile, add the quinoa, vegetable broth, and garlic to a pot. Bring to a bowl over medium-high heat; once boiling, lower to a simmer, and cook uncovered for 10 or so minutes, lowing the heat as needed to keep it at a simmer. Once the liquid is absorbed, cover it with a lid and remove it from the heat. Set aside to finish in its own steam.

Lay the chickpeas on a baking sheet, and drizzle with olive oil. Add the curry powder, smoked paprika, salt, and pepper. Mix well, then put in the oven for 18-20 minutes. Then remove the tray, add the asparagus, drizzle with salt and pepper, and toss well; add to one side of the tray, and roast for another 5 minutes. Bigger asparagus will take longer, but mine were very small.

While everything is cooking, slice tomatoes and add to a bowl with the aged balsamic vinegar, salt, pepper, and crushed red pepper flakes. Mix well and set aside to marinate.

Then poach the egg by bringing a small pot of water to a soft boil, then add a splash of white vinegar. Swirl the water with a spoon, then gently add the egg, using the spoon to spin the whites around the yolk. Cook for around 2 minutes until the whites are solid and the yolks are still runny. Repeat for the second egg.

Start to assemble your bowls by layering each bowl with a big spoonful or two of greek yogurt, half the chickpeas, tomatoes, quinoa, asparagus, a scoop of pickled red onion, 1/2 a sliced avocado, a poached egg, a drizzle of chili onion crunch, a sprinkle of za'atar, and some fresh cilantro. Enjoy!

SMOKED MOZZARELLA, SOPPRESSATA, HOT HONEY, PARMESAN, BASIL, & LEMON SPAGHETTI

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Something I have been having a lot of fun with recently is connected to my family heritage through Italian cuisine. I've used traditional Italian ingredients like mozzarella, ricotta, pepperoni, soppressata, and more in various dishes. It's a really valuable aspect of food that Diet Culture disconnects us from. Since the only thing that matters in diet culture is weight loss and losing weight can sever ties to our culture. I know that for years would not cook or eat with these types of ingredients but the older I get the more meaningful it is to me to connect with my family roots in this way.

Smoked mozzarella, soppressata, basil, and hot honey are a popular combination of ingredients in Italian cuisine, particularly in dishes like pizza, sandwiches, and charcuterie boards. There are a few reasons why these ingredients go so well together:

1. Smoky and salty flavors: Smoked mozzarella and soppressata both have a distinct smoky and salty flavor, which complement each other well. The smokiness of the cheese and meat can also pair well with the sweetness of the hot honey.

2. Herbaceous flavor: Basil adds a fresh and herbaceous flavor to the combination, which can balance out the richness of the cheese and meat. The herbaceous quality of the basil can also help to enhance the other flavors in the dish.

3. Sweet and spicy contrast: Hot honey adds a sweet and spicy contrast to the other ingredients. The sweetness of the honey can help to balance out the saltiness of the cheese and meat, while the spiciness can add an additional layer of flavor and complexity to the dish.

Overall, the combination of smoked mozzarella, soppressata, basil, and hot honey provides a balance of smoky, salty, herbaceous, sweet, and spicy flavors that work together harmoniously. When utilized in pasta, with some basil, parmesan, and lemon, it is literally to die for. It's just delicious! And I am SO into it. I think my Italian Nonna would be super proud!

Smoked Mozzarella, soppressata, hot honey, parmesan, basil & lemon spaghetti

INGREDIENTS:

1 lbs whole wheat spaghetti

5 tbsp salted butter

2 tbsp olive oil

1 lemon, zest and juice

1 clove garlic, crushed or minced

8oz smoked mozzarella, shredded

4 oz soppressata, thinly sliced

Black pepper

Parmesan, for garnish

Fresh basil, for garnish

Hot honey, to top

DIRECTIONS

Cook spaghetti in a large pot of generously salted water. Reserve 1 cup of pasta water. Drain the pasta, and transfer it back to the pot. Add in the olive oil, butter, lemon zest, and juice, garlic and 1/4 cup reserve water, to start, use more as desired.

Mix well, and then toss in the mozzarella and soppressata. Mix until the cheese is melty.

Divide amongst bowls, top with freshly cracked black pepper, grated Parmesan cheese, chopped basil and hot honey. Enjoy!

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