Rehydrate the soy curls in water or chicken broth and then squeeze out the water. Let the soy curls rest/dry out on a towel. Make slurry with the taco seasoning and caldo, and use this to marinate the soy curls.
Cook in a frying pan with pam until tasty! you may need to cook this in batches so the soy curls have space!
6 dried chilies (2 varieties, medium heat-dark in color, or whatever you have on hand)
4 cups broth or stock
1 cup seedless prunes (or dark raisins)
1 large onion, diced
6–10 garlic cloves, smashed
2 tsp chili powder
2 tsp cumin (ground or seeds)
2 tsp coriander (ground or seeds)
1 tsp dried oregano
1 tsp cinnamon
1/2 tsp nutmeg (optional)
1/2 tsp ground cloves (optional)
1 1/2 tsp salt
1/2 tsp cracked black peppercorns
1/4 cup peanut butter (or sub tahini paste, almond butter, cashew butter)
1 1/2 -2 ounces dark chocolate (bittersweet or semi-sweet) about 1/3 cup
2/3 cup water
1 clove garlic
3 tbsp lemon juice
1/2-3/4 tsp salt
freshly ground black pepper, to tastem
1/2-3/4 cup greens (parsley, spinach, cilantro, carrot greens all work so far)
3 green onion tops (optional, I never have these around)
instructions
Begin caramelizing your onions with a little oil and salt; cover and cook on low. Take your time here and let them get dark- this will add great flavor. _
Tear the dried chilies apart (or cut with scissors) discard seeds and stems and place them in a dry skillet. Toast over medium heat until they begin to release their oils (they will take on a slight sheen), 3-4 minutes.” _
Place them in a medium pot, and add the broth. Bring to a boil, cover, turn the heat down to low and simmer covered, 10-15 minutes. _
Add the prunes, stir, cover, simmer on low for 10 more minutes, turn the heat off, let cool, saving the liquid. _
Add the garlic to the onions in 2 tablespoons olive oil, over medium heat, stirring often until fragrant. Add all the spices and stir 1-2 more minutes, toasting the spices. _
Place the cooked onion-spice mixture in a blender along with the chilies and prunes and all the liquid, and chipotles and the adobo sauce ( if using). Feel free to add a little more broth to get the blender going. Blend until very smooth, scraping down the sides. If it feels very thick, loosen with more broth. It should be like the consistency of a thick smoothie. Once silky smooth, pour this back into the pan and heat over low heat, covering. _
When warm, stir in the salt, peanut butter and chocolate. Once the chocolate is fully melted and incorporated, give it a taste. If you want a thinner sauce ( like for enchiladas) just loosen it with a little more broth or water to desired consistency. Whisk!
1 ½ cups vegan mayo (try tahini with some water if mayo-avoidant lol)
flakey sea salt
instructions
Preheat oven to 400 F. Cut the potatoes into bite-sized chunks. In a large mixing bowl, combine the potatoes, black pepper, onion powder, garlic powder, chili powder, cumin, nutritional yeast, and flour. Toss and mix well. Pour in the tamari, vinegar, oil and continue to mix and toss until all the pieces are coated thoroughly. _
Spread the potatoes in an even layer on the baking sheet and cook for 25 minutes. Flip with a thin spatula and shake the potatoes into an even layer. Bake for an additional 10 to 15 minutes, to get them crispy. _
While the potatoes are baking, whip up the sauce. First, blend the lime juice, cilantro, jalapeño, sea salt, and nutritional yeast in a small blender. Blend for a minute or two until you are left with a bright green liquid. Transfer to a small mixing bowl and add the mayo (or keep in food processor and add tahini and water).
1 1/2 quarts chicken stock, vegetable stock, or garlic broth
6 corn tortillas, cut into strips or some tortilla chips
1/2 cup chopped cilantro
2 tbsp lime juice
instructions
Heat a little olive oil in a heavy soup pot over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and chili powder and stir together for a minute, then add garlic and continue to cook, stirring, for another minute, until fragrant. –
Add tomatoes, stir well to deglaze bottom of pot, and cook, stirring often, until tomatoes have cooked down and smell fragrant, about 10 minutes. Add salt to taste. Add stock or broth, bring to a simmer, cover and simmer over low heat for 30 minutes. –
While soup is simmering, toast tortilla strips in batches in microwave. Place in a single layer on a plate and microwave at full power for 1 minute. Turn strips over and microwave for another minute. Repeat if necessary for 30 seconds, or until crisp and light brown. Set aside. –
Using an immersion blender, blend soup until smooth. Bring back to a simmer and stir in cilantro. Simmer for 1 minute. Taste and adjust salt. Stir in lime juice.Distribute toasted tortilla strips and quinoa among soup bowls and ladle in the soup. Top with crumbled cheese and serve.
Preheat the oven to 400 degrees. Place fresh/defrosted salmon on a lined baking sheet and sprinkle with panko, chili powder, and cumin, maybe a squeeze or two of lime juice. Bake 18-20 minutes or until cooked through. Set aside. (if using a different fish, cook in the way that particular fish should be cooked) –
In a large bowl, combine the sweet corn kernels with the remaining ingredients and mix to combine. –
Serve with brown rice and tortillas. Option to serve also with a sriracha-mayo as fish tacos often are.
1 cup corn, drained, canned or frozen (thawed if frozen)
1 cup tomato sauce
1 cup beef or chicken broth
½ cup diced green bell pepper, optional
1 tablespoon chile powder
½ teaspoon ground cumin
1 ½ teaspoons salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
¾ cup cornmeal
1 tablespoon flour
1 tablespoon sugar
1 ½ teaspoons baking powder
1 egg
⅓ cup milk
1 tablespoon vegetable oil
instructions
Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. –
In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside. –
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. –
Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.
3 cups whole milk, or 2 cups whole milk and 1 cup heavy cream
2 strips lemon zest
⅛ teaspoon salt
6 large eggs
2 egg yolks
½ teaspoon pure vanilla extract
instructions
To make the cake:
Make caramel: Heat oven to 325 degrees. Pour 1 cup sugar into a saucepan, preferably one that is white or light-colored inside. Place over medium heat until deep amber in color, swirling the pan occasionally to caramelize evenly, about 10 minutes total. Constantly stir the sugar while it heats until it browns and turns into caramel. Do not overcook since the caramel will burn and have a sour taste. Watch the pan carefully after the mixture starts turning golden; it will quickly become light brown, then amber, then dark amber. Immediately pour caramel into a 9- by -5-inch loaf pan and swirl to coat the bottom evenly. Set aside to harden. –
Combine milk, lemon zest, salt and remaining 1 1/2 cups sugar in a saucepan and cook. Over low heat or in the microwave, heat through, stirring to melt the sugar. Set aside. –
In a blender (or using a hand blender in a pitcher), combine eggs, egg yolks and vanilla. Blend until smooth. –
Remove the lemon zest strips from the hot milk mixture. With the blender running, gradually pour the milk mixture into the eggs. Go very slowly at first so that the eggs don’t cook from the heat of the milk. Blend just until smooth. Pour egg-milk mixture into the caramel-lined pan. –
Place a 9- by- 13-inch baking dish in the lower third of oven. Carefully place the loaf pan in the baking dish. Pour hot tap water into the baking dish until it comes about halfway up the sides of the loaf pan. (Don’t worry if the oven seems to be losing heat; the flan will adjust.) –
Bake 55 to 65 minutes, until flan is set but still jiggly in the center. Remove flan from water bath and cool on a rack for 30 minutes. Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days. The caramel will soften as it sits. –
To unmold, run a thin sharp knife around the edges. Center a flat-bottomed platter or serving dish with a rim on top of the pan and, holding both, carefully flip the pan and plate together. The flan will fall onto the plate with a squelch; lift off the pan and let the caramel run all over the top. (If the flan doesn’t come out, flip it back over and rest the bottom of the pan on a hot wet kitchen towel for a few minutes, to melt the caramel.) Serve chilled, in slices.
“This traditional Iberian flan, is now sometimes called “Flan a la Antigua,” or Flan of the Past. That’s because it doesn’t include the common New World ingredients of condensed and evaporated milk. Instead, it is pure poetry made of eggs, sugar and milk. It does call for modern technology — blender and microwave — to streamline the preparation. The edge of sharp caramel against the round sweetness of custard is what makes the dish, so be sure to cook the caramel well past golden.”
Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours. –
Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.
6 tablespoons unsalted roasted natural peanut butter or almond butter
3 tablespoons tahini
2 tablespoons turbinado or raw sugar
2 tablespoons cacao or unsweetened cocoa powder
¼ cup dark chocolate chips or chunks
1 tablespoon dried oregano, preferably Mexican
¼ teaspoon plus ⅛ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 6-inch corn tortilla, toasted, or 1 tostada
Salt and pepper
instructions
Heat broth in a small saucepan over medium-high until steaming; remove from heat. Meanwhile, heat 2 tablespoons oil in a medium pot over medium. Add all the dried chiles and sear until darkened, turning constantly so they don’t burn and become bitter, 1 to 2 minutes. Transfer chiles to the hot broth to rehydrate for 10 minutes. Set a bowl over the chiles to keep them submerged. –
Add the remaining tablespoon oil and the onion to the same medium pot (no need to wash). Cook over medium, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring frequently, until lightly toasted, about 1 minute. Transfer to a blender, along with the chiles and their soaking liquid, the peanut butter, tahini, sugar, cacao, chocolate, oregano, cumin, cinnamon and toasted tortilla. Blend until completely smooth and creamy. Season to taste with salt and pepper. –
Pour the mole back into the same medium pot and set over high heat. Once the mole starts to bubble, lower heat to medium and simmer, stirring every couple of minutes to make sure the mole isn’t burning or sticking to the pot, until the flavors marry, at least 10 minutes and up to 30 minutes. Use immediately or refrigerate in an airtight container for up to 1 week. –
If you like it saucier, beat in some cream or milk to thin it out.
Black Fam Eats 