The Plant-Based Kitchenista with Chef Kelley Williamson - A Mexican Fiests

Plant Based Tacos (makes 4 to 5 servings) Ingredients: 6 tablespoons vegetable broth ¾ cup diced onion 2 cloves garlic 1 cup red bell pepper, diced 2 14.5 ounce cans of diced tomatoes, squeeze all the juice out 1 tablespoon chili powder 1 tablespoon cumin Sea salt and black pepper to taste 1 can dark red kidney beans, drained 1 can garbanzo beans, drained 8 to 10 hard corn taco shells or for less fat bake your own in the oven (corn tortillas). See directions below 2 cups of finely shredded lettuce 1 cup red or white onion, diced for garnish 4 plum tomatoes, diced for garnish 1 avocado, diced for garnish or guacamole (see recipe below) Favorite salsa for garnish Directions: Preheat the oven to 350 degrees. Heat the sauté pan and then add vegetable broth. Add the onion, garlic and red bell pepper and sauté for 10 minutes or until they are soft. Add the canned tomatoes (drained and juice squeezed out) to the pan and stir. Simmer, uncovered stirring frequently for about 10 minutes and then add the chili powder and the cumin. Stir in the kidney beans and chickpeas and simmer on low for about 10 more minutes. Prepare the tacos: Wrap the corn tortillas (fresh) in a slightly damp towel and microwave for 25 seconds. Then place the corn tortillas on your oven racks so that they drape over the sides. Bake for 7 to 10 minutes until crispy. Place 1/8 cup of the cooked vegetable mixture in to each taco shell. Top with shredded lettuce, tomatoes, avocado and favorite salsa. Spanish Rice (makes 4 to 5 servings) Ingredients: 6 tablespoons vegetable broth 1 medium onion, diced (only 1 for entire recipe) 1 green/yellow or red pepper (or mixture), diced ½ to 1 jalapeno, diced (add to taste) (only 1 for entire recipe) 2 cloves garlic, minced 4 cups cooked brown rice 1 ½ cups diced tomato – keep liquid 1 teaspoon ground cumin 1 teaspoon ancho chili powder (or mild chili powder) ½ teaspoon chipotle chili powder (or more to taste) ½ teaspoon smoked paprika Sea salt and pepper to taste Directions: Cook the brown rice according to package instructions. Heat the vegetable broth in a nonstick skillet over medium high heat. Add the onions and sauté until the onions begin to brown. Add the pepper, jalapeno and garlic and sauté for another 2 minutes, taking care not to burn the garlic. Add the remaining ingredients, stirring frequently for about 10 minutes. If it becomes dry add a little vegetable broth or the reserved tomato juice. Check the flavor and add sea salt and pepper to taste. Guacamole (makes 3 to 4 servings) Ingredients: 2 avocados, diced ½ jalapeno, seeds and ribs removed and minced ½ cup red onion, minced 1 tablespoon lime juice 1 tablespoon lemon juice 1 clove garlic, minced 1 teaspoon favorite salsa 1 teaspoon garlic power Sea salt to taste Directions: Scoop out all of the avocado and place in a medium bowl. Mash the avocado with the back of a fork. Add in the rest of the ingredients and make sure that all things are well combined. Refrigerate until ready to use.