Tag Archives: lime juice

Chef AJ’s House Dressing

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Ingredients:
1/2 cup water
1/2 cup nutritional yeast
1/4 cup tahini
1/4 cup Dijon mustard
1/4 cup tamari (or low sodium soy sauce)
6 tablespoons lemon (or lime juice)
1 tablespoon maple syrup (or date syrup)

Directions:
Combine all ingredients in a blender or food processor until smooth.

Serving Size: 32 (1 tablespoon servings)

Nutritional Facts:
Calories: 22.9
Total Fat: 1.1 g
Cholesterol: 0 mg
Sodium: 143.6 mg
Potassium: 56.1 mg
Total Carbs: 2.1 g
Protein: 1.6 g

Notes: What a great tasting salad dressing without the fat from oil! It’s quick and simple to make, which is the best news. I haven’t eaten this much salad in months, but thanks to this dressing I might start eating more. The ingredients in parenthesis were not used. Thanks to Chef AJ for another good receipe.

Source: Chef AJ

Corn Tortillas

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Ingredients:
2 cups corn flour
1 1/4 cup water
pinch cayenne pepper (optional)
1 tablespoon lime juice (optional)

Directions:
Combine corn flour and water in a bowl and mix. After a few minutes sprinkle the cayenne pepper in the dough and add the lime juice. If the dough feels dry, add a small amount of water, about a tablespoon at a time.

Roll out dough and divide into 16 pieces. Cover dough with a damp papertowel to keep dough moist. Roll out each piece of dough into a ball. Using a tortilla press, line with plastic wrap and place dough on the press and flatten. Carefully remove from plastic wrap.

Add flattened down to a hot skillet or griddle and warm each side about 60-90 seconds. Serve.

Serving Size: 16 8-inch tortillas

Nutritional Facts:
Calories……….47
Total Fat……..0 g
Cholesterol…0 mg
Sodium…………0 mg
Potassium……3 mg
Total Carbs….10 mg
Protein………….0 g

Notes: For larger diameter tortillas you can use a rolling pin or the bottom of a skillet to flatten the dough. I no longer buy corn tortillas from the store. Even though this is a bit of a time consuming process, the final product is worth the effort. Best of all these are tasty and healthy for you.

Source:

Three Bean Salad

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INGREDIENTS:
1 15 ounce can black beans, drained and rinsed
1 15 ounce can kidney beans, drained and rinsed
1 15 ounce can garbanzo beans, drained and rinsed
1 small, mild, sweet onion, thinly sliced
2 stalks celery, sliced
1 tomato, chopped
1 cup salsa, mild, medium or hot
2 tablespoons lime juice
1 teaspoon chili powder (optional)

DIRECTIONS:
Combine beans and vegetables in a large bowl. Place the salsa in a small container, then add the lime juice and chili powder. Stir or shake to combine. Pour over bean mixture and toss to mix. Refrigerate at least 1 hour to allow flavors to blend.

NOTES: This is a very simple salad to work with. I have also added other ingredients to change the flavor. I have added brown rice, as well as corn. If you like to spice your dishes up, chop up a jalapeno pepper. The combinations are endless. Find yours and enjoy.

Bean & Fresh Herb Spread

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INGREDIENTS:
3 cloves garlic
2 16 ounce cans Great Northern Beans, rinsed and drained
3 tablespoons lime juice
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper

DIRECTIONS:
Drop the garlic cloves into a food processor or blender. Add Great Northern Beans, lime juice and olive oil; puree until smooth. Add basil, thyme, salt and pepper; pulse until incorporated and the herbs are coarsely chopped. Serve chilled.

SOURCE: About.com Vegetarian Food

Mexican Casserole

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Ingredients:Mexican Casserole
1 cup chopped onion
1 zucchini, chopped
2 garlic cloves, minced
1 jalapeño pepper, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground) or 2 potatoes, chopped
16 corn tortillas (mixed and pressed my own)
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
2 (15-ounce) can black beans, rinsed and drained
1 Tablespoon fresh lime juice
2 cups chopped seeded plum tomato
2 Tablespoons minced fresh cilantro
1 cup (8 ounces) vegan shredded cheddar cheese (optional)
2 Tablespoons chopped green onions
1 can black olives, chopped (optional)
3 cups enchilada sauce

Directions:
Pre-heat the oven to 375 degrees.

Heat skillet over medium heat. Add diced onion, garlic and jalapeño pepper and saute for 5 minutes. Stir in black pepper, cumin, chili powder and fat-free crumbles. Cook until it’s heated thoroughly.

In a 9 x 13 Pyrex pan layer the bottom with enchilada sauce and cover with tortillas. Spoon in the meat-less (or potato) mixture and spread evenly over the tortillas.

Heat your skillet and add the beans and mash, stirring constantly. Stir in the lime juice. Combine the tomato, zucchini and cilantro and stir until mixed. Layer the beans over the meat-less mixture evenly. Top off the casserole with another layer of tortillas and cover with enchilada sauce. Bake for 15 minutes. Remove and let cool, top with green onions and olives (optional).

SERVING SIZE: 12 servings

NUTRITIONAL FACTS:
Calories……….192
Total Fat……..1 g
Cholesterol….0 mg
Sodium…………247 mg
Potassium……383 mg
Total Carbs….40 mg
Protein………….6 g

NOTES:

Source: Cooking Light

Notes: I have also made this as a two layer casserole, with a layer of corn tortillas and enchilada sauce between thee meatless mixture (or potato mixture) and the bean mixture. Either way, it comes out good and filling.