When I found this food it was an answer to so many prayers. And now Jennifer Garner is a co-owner, so basically it’s the greatest thing ever. My kids love them. They are fresh, real vegan food, and are NOW available in Target.Read More
I barely have enough time to shower or take a poo by myself, so making a healthy lunch or dinner with fresh veggies sounds utterly exhausting… Like, I didn't know it was possible to operate on so little sleep and I have a nugget, who for all intents and purposes, sleeps really well for an almost 5 month old. Like seriously. Whoa. WHOA. So my darling love, Chelsea [she is so gonna be famous one day] introduced me to these amazing Lotus Foods ramen packets! Completely clean, fat free, oil free, gluten free, and vegan! For a buck seventy-nine these suckers are a pantry staple in my new normal. To jazz these puppies up I like to add various roasted veggies, baked tofu, a handful of greens, or all of the above! [Step 1] Follow package instructions. Basically boil 2 cups of water. Add spice packet and noodles. Cook for 4 minutes. Boom. Done.
[Step 2: Optional] Add a splash of tamari which adds a great depth of flavor. Easy peasy.
[Step 3: Optional] Add your desired flare.
[I love baked tofu. You can make your own or buy it pre-baked. To make your own, cut super firm tofu and press to remove all water. Mix tamari, honey, lemon juice. Coat Tofu and bake at 375 until firm about 25 minutes.]
[A handful of spinach or kale on the days that's all you've got in you. Just toss it in the water for the last minute of cooking.]
[I like to make a huge batch of roasted veggies at the beginning of the week and use them for ramen or tacos, etc. Preheat oven to 400 degrees, roast bell peppers, red onions, zucchini, mushrooms.]
[Toss in snow peas, broccoli, or zucchini the boiling water to give them a quick cook.]
[Top with jalapeños, scallions, sambal oelek, sesame seeds, chopped cashews, I could go on and on]
[Stuff your face.]
If you are my friend and want to go out for breakfast/brunch/lunch you know where I am going to suggest. Coffee Cup. Every. Damn. Time. Seriously, it's my favorite place in all of San Diego and I'm not alone, come the weekend there is always a giant line! It's like Diners, Drive Ins, and Dives good, but wayyyyyyy too cool to ever appear on that show. It's nestled in fancy pants La Jolla and barely seats 45, maybe. I have probably been to CC at least 40 times over the past few years… maybe more, maybe a lot more… Rocco has been there 7 times since he's been born… It's a serious obsession. They have my order memorized, yes, I'm happy to announce that I am a regular somewhere. I just love that!!! I even ate there the day I went into labor!! I am super positive it was the jalapeños that started the whole labor shenanigans. But now that our little bundle of joy is here and all kinds of serious about his nap times we don't get to brunch as we used to, so while not nearly as scrumdidilyumtious our recipe hack was pretty freakin yummy. Enjoy!!! Fed 2, but it's probably a good 4 servings… I'm sustaining life, I eat ALL. THE. TIME.
3 larget red potatoes, scrubbed clean and diced
1 tablespoon dried rosemary
2-3 tablespoons of olive oil***
1 15oz can of black beans [preferably organic]
1/3 cup onions, chopped super fine
1 clove of garlic, minced
3-4 green onions, sliced [we go a bit crazy with them]
1 jalapeño, sliced [We use the whole thing, seeds and all. If you are a pansy you can seed them]
2-3 tablespoons fresh cilantro, chopped fine
1 avocado, sliced
Serve with your favorite salsa and corn tortillas[preferably organic, non-gmo]
[Step 1] Get potatoes in boiling water or in a steamer, whichever method you prefer. Cook until fork tender. When they are finished strain and then pat dry with paper towel.
[Step 2] In a pot, add a drizzle of olive oil and then toss in green onions and jalapeños turn heat up to high. Add a pinch of salt and some fresh cracked pepper, sauté for just a few minutes until they have some color! Pour out onto a paper towel.
[Step 3] In the same pot, [we like to use as few pans as possible] add another little drizzle of olive oil, toss in onion and garlic. Watch carefully so they don't burn. Cook until translucent. Then toss in beans. Add a pinch of salt and let simmer while you brown up the potatoes.
[Step 4] In a nonstick or cast iron pan, add a tablespoon of oil and get it nice and hot on medium/high heat. Then toss in potatoes. Smash them down with a spatula and let them just hang out. You can sprinkle a pinch of salt and pepper before you toss them over. If the pan is getting dry you can add another tablespoon of oil. The key here is to get them super brown and crispy!!!
[Step 5] Assemble. Pototoes, then beans, top with jalapeños and green onions, then place avocado and sprinkle with cilantro!! Done and Done. Serve with your favorite salsa and corn tortillas.
***Some of you may know that I don't like to cook with a ton of oil, if any, but I think for a special meal is completely acceptable!!!