Quick Cuban-Inspired Feast

As usual, this week's "Meatless Monday" recipe from my mom's blog was actually one of my own. Except for the plantains - those were already in progress when I got home from work, and oh my god were they tasty.

I don't know why it took me so long to try coating seitan in cornstarch before frying it - after all, this is my favorite way to make tofu super delicious. Anyway, now that I've discovered that "battered" seitan is ridiculously good (in fact it's kind of addictive and I'm already craving more despite eating this dish for dinner) I've been trying it in different flavors and styles. Here's a sweet and tangy seitan recipe paired with delicious plantains and some rice and beans with plenty of cilantro. 

Note: All of these can easily be made vegan, just use Earth Balance or another dairy-free spread where it calls for butter.

Crispy Seitan with Guava-Passion Fruit Glaze

1 package of chicken-style seitan (just use the bigger chunks and save the smaller pieces for something else)
2 tbs. olive oil or canola oil for frying
About 1/2 cup cornstarch (you don't have to measure, as long as you have enough to coat the seitan(
Pinch of salt

Spread the cornstarch out on a plate. Drain the seitan pieces and roll them in the cornstarch mixture. Heat oil in a skillet over medium heat and fry seitan until it begins to brown on each side. Don't let the pieces get too dark, or they will taste burnt. Sprinkle in a pinch of salt to season. When the seitan is done, drain the excess oil by placing the pieces on a paper towel. Coat with guava-passion fruit glaze - recipe follows.

1 cup (Goya brand) guava jelly
2 tbs. passion fruit juice concentrate (if you can find it. I used Goya brand)
Juice of 1/2 lime
Pinch of salt or to taste

Pinch of chipotle chili flakes or to taste (optional)

In a small saucepan, melt the guava jelly over medium-low heat. Whisk in the juices and a bit of salt to taste. Pour over the fried seitan pieces, making sure they are entirely coated. Serve over rice and beans with a side of plantains.

Short-Cut Seasoned Rice and Beans

1 pouch of microwavable while or Jasmine rice, cooked (I used 365 brand, but you can also get this at Trader Joes)
1 can black beans, drained
Sprinkle of salt to taste
1/2-1 tsp. each garlic and onion powder
Fresh ground pepper to taste

1/2 tbs. Earth Balance or butter
2-3 drops chipotle chili sauce (optional)

Squeeze of lime juice
1/4 cup fresh chopped cilantro

Add garlic and onion power, salt, chipotle sauce, lime juice, and cilantro to the black beans and mix well. Combine cooked rice with salt and Earth Balance. Mix together beans and rice and top with more cilantro if desired.

Sweet Sauteed Plantains with Chipotle and Lime

2 ripe plantains (should be black on the outside)
2 tbs. Earth Balance
2 tsp. chipotle chili hot sauce (Tabasco makes a decent one)
Salt to taste
2 tbs. brown sugar
Juice of one lime

Slice plantains on a diagonal. Melt Earth Balance and chipotle-lime butter in a pan on medium heat. Add plantains and season with salt. When plantains are slightly browned on both sides, add sugar and lime juice.

Quesadillas with Soy Chorizo, Roasted Corn, and Queso Fresco

This is cross-posted from my mom's blog...she does vegetarian recipes every Monday...but most of them (like this one) are my idea!

 

Quesadillas with Soy Chorizo, Roasted Corn, and Queso Fresco

1/2 package (about 6 oz.) soy chorizo (I used Trader Joe's brand, which is very 

crumbly but works well in this application)

Frozen or fresh roasted corn - or regular corn if roasted is unavailable 

1/2-1 tbs. chipotle-lime butter (optional)

2 tbs. fresh chopped cilantro

2 tbs. grated Cotija cheese (this is  like a Mexican Parmesan)*

About 1/4 cup shredded Mexican Blend cheese (I used Horizon's organic)

About 1/4 cup crumbled Queso Fresco*

4 small-medium sized whole wheat tortillas

1 tbs. olive oil + a drizzle for heating each tortilla

Avocado, crema or sour cream, and your favorite salsa (optional for garnish) 

 

*For those in the Northeast, Shop Rite supermarkets usually carry a variety of Mexican cheeses

Heat 1 tbs. olive oil in a skillet over medium heat. Add the soy chorizo and cook, stirring occasionally, for 1-2 minutes. Trader Joe's brand soy chorizo is very flavorful and shouldn't require any extra seasoning, but if you use a different brand you may want to add salt, pepper, onion powder and/or garlic powder to taste.  Add the corn and the chipotle-lime butter. Cook until mixture is heated through, then sprinkle in Cotija cheese and 1 tbs. of the cilantro. Stir, then set aside. (This can be made ahead)

In another pan, heat a drizzle of oil over low heat. Fry the tortilla on one side until it just barely turns brown, then flip it over and sprinkle on an even layer of Mexican Blend. When it starts to melt, add a bit of the soy chorizo/corn mixture (not too much or the tortilla won't fold over), followed by a sprinkle of Queso Fresco. Make sure you keep an eye on the heat, as the tortilla will burn if the pan is too hot. The Queso Fresco won't melt fully like most cheeses, but when it begins to soften, add a dash of fresh chopped cilantro and fold the tortilla in half. Serve with avocado, crema/sour cream, and salsa.

SO AWESOME Cheesy Potato Casserole with Crunchy Cornflake Topping

The best thing about going to see my dad's side of the family is that there's always a delicious potato and cheese monstrosity waiting to be devoured. I'm not sure why it took me so long to try to replicate this in my own kitchen, considering it's one of my favorite side dishes in the world. My version isn't healthy by any means, but it uses low-fat sour cream and no butter, so it's probably a million times less fattening than my grandmother's (you know how old people are, they love whole milk and all that gross stuff). The following recipe is for about one serving, so double or triple accordingly if you want more.

Everything about this is awesome and if you don't like it (provided you eat cheese) there's something wrong with you.

Cheesy Potato Casserole with Crunchy Cornflake Topping

1 white or yukon gold potato, diced into small cubes

1/4 - 1/3 container (about 4-5 oz) low fat sour cream

1-2 tbs. heavy cream (optional to make it extra creamy and delicious)

Salt and ground pepper to taste

About 1/4 cup shredded Parmesan blend (the kind from Whole Foods with Asiago is perfect)

About 1/4 cup shredded cheddar

About 1/3 cup corn flakes

Put the diced potatoes in a microwave safe bowl with a little bit of water and microwave for about 4 minutes or until they are soft but not falling apart. Drain any excess water and mix in the sour cream, heavy cream, salt, pepper, and half of the Parmesan blend. Put the mixture in a small baking or casserole dish and top with a layer of cheeses, then the corn flakes (I like to crush them up a little in my hands), then the remaining cheese. Bake in a toaster oven or regular oven for about 20 minutes at 350 degrees or until the cheese melts and the top is crispy.