Vegan Tacos with Mashed Sweet Potato

On April 6, 2014, in Recipes, by Chris Baccus


Vegan Tacos with Mashed Sweet Potato
Serves 6

18 corn tortillas
canola oil for frying

1 large Japanese sweet potato, peeled and cubed
1/4 cup almond milk
1 can black beans
2 carrots, cubed
1 green pepper, diced into small chunks
1 teaspoon cumin
salt and pepper
cilantro, finely chopped
green onion, cut into 2-inch long pieces

hot sauce, optional

Heat water to a boil and add cubed sweet potato and cook for about eight minutes until soft.  Remove from heat and drain. Add almond milk, salt and pepper to mash to a creamy consistency. Add more almond milk if necessary.

Meanwhile, heat the black beans in a small sauce pan on low heat.  In a separate saute pan on high heat add canola oil using enough oil to barely cover a tortilla.  When hot, add one tortilla at a time for just about 5 seconds turning once using tongs and then placing on paper towel to pat dry of any excess grease. Repeat until all tortillas are softened in oil.

In a small pan, add some olive oil and the cut carrots and green pepper. Add some salt, pepper and the cumin. Mix and heat over medium-high heat for about 5 minutes to soften and let flavors combine. Remove from heat when done.

When everything is done cooking turn off the heat of all burners and assemble tacos.  Serve placing carrot and green onion mixture and then add the black beans.  Place a spoon full of the sweet potato on top and then sprinkle with chopped cilantro and add a couple pieces of green onion on top.  Add your favorite hot sauce if desired.

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Udon Noodles with Vegetables

Grown-up Top Ramen: Udon Noodels and Vegetables

On September 20, 2011, in Recipes, by Chris Baccus
Udon Noodles with Vegetables

Quick and Easy Top Ramen for Grown-ups

We were coming back from an early evening photo shoot for the boys. Stephanie bought a deal on Living Social and we spent some time out at Arbor Hills Park in Plano. It was the typical rush from work, get caught in some traffic, and then come back home get the kids ready for bed and finally have a moment to make dinner.  Fortunately, I had a simple recipe from the {Custom Made} Life blog.

Preparing the vegetables

Cooking some sweet potato and carrots

Basically take a few vegetables, some udon (or soba) noodles, and make a broth.  People who do not cook can cook this. I promise.

Best part it’s really quite tasty and hit the spot after all of our evening running around and it only took 15 minutes to make.

Chickpea Miso

Really impressed with this chickpea based Miso concentrate

It was also the first time I used a chickpea based Miso concentrate from Whole Foods. It’s a bit pricey at $10 a jar but I have to say it really added a great flavor to the broth; though, I’m sure a package miso from the asian food aisle is fine too.

For the full recipe, please visit: Recipe: Udon Noodle Soup

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Moroccan Quinoa Pilaf

On April 20, 2011, in Recipes, by Chris Baccus

This week I decided to cook from some other food bloggers. Last night I went with a quinoa recipe from The Whole Life Nutrition Kitchen blog.

I made a few minor changes due to Whole Foods being out of Kale last Sunday. We had picked up some locally grown Swiss Chard at a market in McKinney, TX called Local Yocal. I also did not have the Herbamare Ingredient but the dish tasted great regardless. I was also low on currants and went with a blend of golden raisins and dried cranberries.

Click here for the full recipe:
Moroccan Quinoa Pilaf


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Honoring Grandpa with His Infamous Wontons

On March 9, 2009, in Recipes, by Chris Baccus

One of my absolute favorite dishes growing up was one we had often when visiting my grandparents. My grandpa, Yoshio, would wrap pork and put a small slice of egg into a wonton and serve it with some white rice and soy sauce.

I have removed the egg from the recipe below, but if you want to add it you can simply cook a layer of eggs, like you make an omelet. Cook the egg and remove it from the pan like it is a pancake and cut small strips about an inch long and maybe a 1/3 of an inch wide. Basically make some small egg strips that you place in the wonton with the pork mixture.

There are two cooking methods listed in the recipe: steam or boiled. Boiled makes the wonton skins really soft and flowing. The steamed method is a bit more hard around the edges.

You can also take steamed or boiled dumplings, after cooking them, and add them to a saute pan with a tablespoon of oil and cook the dumplings by browning them on each side. This will create a crispier dumpling.

Unfortunately, I won’t enjoy grandpa’s dumplings when visiting as he passed away last month. My sister, wife, and I honored him this evening by making our favorite meal from him.

Yoshio’s Japanese Dumplings

Serves 6-8

1 1/2 lbs. ground pork
2 dashes worstershire sauce
1/4 tsp. curry powder
1/8 tsp. sage
1/8tsp. orange peel powder
1/8tsp. thyme
2tbs. poppy seed
1tsp. celery seed
dash pepper
3 dashes garlic powder
1/2 tsp. accent or msg
1/2 tsp. oregano
5-6 tbs. fine chopped onions

1 package of wonton skins, 4” squares
8 oz of water and a 1 tsp of cornstarch

Mix all ingredients and knead until meat becomes very smooth. After kneading, refrigerate (covered) overnight before making dumplings. Any excess mixture can be frozen for future use.

Optional: Cook 1 egg with dash of soy sauce. Cut cooked egg into small strips to put into wonton.

Get six-inch square egg roll skins and cut into 4” squares. Wrap meat, which can be
wrapped without tearing egg roll skin, seal loose skin with a dab of water and cornstarch mixture. Let wrapped skin stand about 1-2 hours so skill will seal meat.

Boil a pot of water and cook dumpling for 15 minutes. You can also do this using a steamed method where the dumplings are steamed for 15 minutes.

Serve 6-8 pieces with a side of white rice (preferably short grain) and a small dish of Dumpling Goyza dipping sauce or soy sauce.

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