Friday, December 2, 2022

Chile Relleno casserole from Impossible Plant meat

So Poblano peppers are my favorite and I love Chile Rellenos. I made it Baked Chile Relleno , Chile Rellenos Enchiladas with Salsa Verde ,  Airfried Jalapeno Chile Rellenos Taco and many more. Do check out. 

But this time I got Impossible Burger meat  so wanted to make casserole from that and it turned out super yummy. It doesn't take much time but the flavor is spot on. Just cooked meat with roasted poblanos and layered with corn tortilla or if you want you can use flour tortilla too. For the sauce I have used Herdez Roasted poblano salsa , it has some heat in it so added sour cream vegan or regular and spread it.


Ingredients : 

3 roasted poblano peppers, removed skin and seeds
half pack of Impossible burger meat
1/2 red onion chopped
8 corn tortillas
2 cups  of roasted poblano salsa
1 cup of sour cream
3 cloves of garlic finely chopped
1 tbsp. paprika powder
1 tbsp. garlic powder
1 tbsp. taco seasoning
1 tbsp. oil
1/2 tbsp. oregano
salt as per taste
1 cup or as needed cheese - your choice of shredded cheese
to serve - chopped fresh cilantro leaves , white onions and jalapenos - optional but gives a best flavor

Method:

Roast the peppers and deseed them and removed the skin and chopped up and keep it aside.

Heat a pan, add oil in it.

Add garlic and sauté for few seconds. add onion and meat and cook for 2 minutes. 

Add peppers and cook till the meat is brown.

Add all the spices and mix it together. 

Cook for 2-3 minutes more.

Once done keep it open so it cool down little bit.

Mean time mix your roasted poblano sauce and sour cream and keep it ready.

Take your baking dish, put the corn tortilla on it then spread meat mixture, sauce , cheese , put another layer of tortilla, meat, sauce , cheese.

Final layer is only tortilla and cheese. 

Bake it at 400 F for 8-10 minutes. I used my air fryer for this. so adjust as per your oven.

When its done, take it out , sprinkle cilantro-onion- jalapeno mixture on top  and let it cool down for 8-10 minutes before you cut it.

When its warm enough to cut it , then cut it and serve it sliced avocado or side salad.























Friday, November 18, 2022

Filipino Tofu Adobo

This is a vegan version of classic Filipino dish which is normally cook with chicken or pork. When pork is used, its fat gives nice flavor and stickiness to the sauce but since here we are going to use tofu, we will use more oil to give that greasy finish. Tofu just like eggplant, absorb all the flavor from the sauce and become perfect to finish it with rice. This adobo usually cook with peppercorns, bay leaves and lots of onion and garlic in savory and sour sauce with little sweet from the sugar.  There are lot of ways to cook adobo also, Mine is simple but you can add potatoes and carrots too if you want. Only thing is that will increase your cooking time. Adobo has soy sauce and vinegar  , two essential elements for this dish. I have used fresh tofu in this one but frozen tofu will give you nice meaty texture. 





Ingredients :

1/2 block of firm tofu cut in squares
4 tbsp. oil
7 cloves of  garlic finely chopped
1 medium size onion cut in match sticks
1 tbsp. whole black peppers
3-4 dried bay leaves
2-3 tbsp. soy sauce
1/2 cup vegetable broth
2-3 tbsp. white vinegar
1 tsp. dark soy sauce
1/2 tbsp. sugar

White rice to serve

Method :

Pressed the tofu and take out the extra liquid. Cut the tofu in square pieces or your desired shaped.

Heat non stick pan and add a generous amount of oil. Deep fry  or pan fry tofu in oil until is crispy from all sides and golden brown.

Take out the tofu and in the same leftover oil , add garlic, onions and whole black peppers. Cook till onions are little tender.

Add the bay leaves, soy sauce, vinegar and vegetable broth. Mix it and simmer till its boil.

Add now sugar and dark soy sauce , taste and adjust the seasoning. I tasted it this point and feel like drinking it as it is. 

Add the tofu in it and let it cook for 10 minutes in sauce, If your broth is less , add more. 

The longer tofu soak up the sauce, it will be the tastier .

Serve it with white rice. 

Enjoy





















Thursday, November 10, 2022

Spicy Chili Oil Dumpling Soup

Is it soup season yet? For me yes , sure it is. I can have hot bowl of soup in cold winter days for lunch or dinner. This soup is made by my most favorite ingredients, dumplings and hot chili oil. For this recipe I used ready made dumplings to save the time and I wanted to try this specific packaged one. But if you already made it and froze it then you can use that too or you can make fresh one too. The whole thing with the readymade dumplings came together in less than 15 minutes and who don't like quick diner on week nights?


Ingredients : 

6-8 dumplings - you can have more or less , its your choice
1 tbsp. chili flakes - adjust as per your spice level
2 tbsp. finely chopped garlic
4 tbsp. oil
2 tbsp. soy sauce
1/2 tbsp. dark soy sauce
1 tbsp. Vinegar
pinch of sugar
1 tbsp. sesame seeds
1 green scallion finely chopped
some mung bean sprouts 
4 cups of vegetable stock /broth

Method:

In a soup pan add broth, When its bubbly, add your dumpling and cook for 5-7  minutes. 

Meanwhile in a heat proof bowl, add your chopped garlic  , chili flakes, both soy sauce, sugar, sesame seeds, vinegar and mix it and adjust the seasoning.

Add half of the scallion and reserve half for the later.

When dumplings are near to be done, in small pan , add oil and making it hot till it smoke slightly . 

Now add oil in to the bowl mix of garlic and seasoning and mix it with spoon. 

Then add broth and dumplings into the bowl and mix it .

Before serving add rest of the scallion and mung bean sprouts and enjoy it before it cools down.












































Thursday, October 13, 2022

Airfried Jalapeno Chile Rellenos Taco

I love jalapenos and I love Chile Rellenos , so to combined both I just made this. I was watching food network and in one show, host went to Mexico and he was showing the dish where they used jalapenos for the Chile rellenos instead of poblano peppers. I was intrigued by that recipe and I created this one. 

Instead of deep fried in batter, I just air fry it with stuffing and cheese in it. It is good as it is but to make it a meal I put it on tacos with guacamole and made a meal out of it. I have used soy granules for the beef  and add it in to the stuffing and air fry it. 


Ingredients : 

4 big jalapenos
2 green onions chopped
2 garlic cloves finely chopped
1/4 cup boiled black beans
1/2 cup soy granules
1 tbsp. Paprika powder
1 tbsp. taco seasoning
1/2 tbsp. annatto Powder
1/2 tbsp. garlic powder
1/2 tomato chopped for taco
salt as per taste
1 tbsp. oil
1/2 cup vegan mixed cheese
Few fresh leaves of coriander leaves chopped
4 soft tacos
Side dish of Mexican rice

Method:

Soak the soy granules in the hot water for 10 minutes.

Cut the jalapeno in half and take the seeds and veins from inside. 

In a pan, add oil, add green onions both part green and white and cook for a minute. 

Add black beans and mix it.

take water out of soy granules and add it in the mixture.

Add all the powder and salt and  mix it. 

Once nicely cooked after 5 minutes, shut off the gas and sprinkle some cilantro on top.

When its cold, add cheese in it and stuff that mixture in jalapenos halves. 

You can add more cheese on top if you like.

Air fry it for 10 minutes at 400 F.

Take it out and you can enjoy as it is with a side of guac and Mexican rice.

But  a made taco with it, 

So heat the soft taco on open flame, spread the guac on top of it , put the jalapenos on top and sprinkle some cilantro leaves and tomato and enjoy it with a side of more jalapenos Chile rellenos and rice. 






































 









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Hi Welcome to my blog. I am stay at home mom with two cute kids, one boy and one girl and only masi of my amazing nephew. I love to cook and make new friends so lets start a new friendship. You can contact me at patel.linsy@gmail.com.


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