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Archive for the ‘mexican’ Category

Let me start by saying that this doesn’t actually taste like sour cream…but don’t run away just yet! It may not taste exactly like the real deal when on its own, but I think it serves pretty well as a substitute!

After all, I don’t know about you, but some of the vegan substitutes you find in stores scare me: I recently came across a fake mozzarella cheese made from rice that actually resembled mozzarella in taste and looks (obviously ;)), and that kind of scared me; I didn’t read the ingredient’s list, but I’m sure I would have found some weird ones.

Anyway! back to the recipe.

This is one of the few recipes I make that has Elisa’s (my youngest sister) stamp of approval, and she is no fan of vegan cuisine. She actually went as far as to say she likes it better than the real deal…so it can’t be that bad, right?

Vegan “Sour Cream” 

makes approximately 1, 1-1/2 cups

175 g. (circa 6 oz) silken tofu (soft if you want it creamier, but firm works too)

1 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp sunflower oil ( or other light oil)

1/2 tbsp extra virgin olive oil

1 tsp rice syrup (or other mild-tasting sweetener)

1/4 tsp salt

1/16 – 1/8 tsp paprika 

1/16 – 1/8 tsp black pepper

Singing, although optional, is highly advisable: it just makes everything better!

The process? just put everything in a food processor and whirl away!

Chill in the fridge before serving.

With taco-chips:

On some stir-fried veggies and lentils:

 

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Weekend

Sorry if I’ve been missing, but I was at my boyfriend’s for the weekend and didn’t have much time to blog, plus internet didn’t really work so I couldn’t have blogged even if I wanted to!

Finally, after more than a month, I went running on friday! Since I’ve never ran in cold weather I had to go and get some gear:

       

The pants I actually bought in the men’s section: for some reason they costed half the price than the women’s! And had no pink in them 😉

I also bought one of those tube scarfs for skiers which I’ll use for running: the only thing that really bothers me of running in the cold is breathing cold air and having a cold throat, so that settles it!

Friday’s run was beautiful! The sky was perfectly blue and the air not too cold ( the fact that I ran at 11.30 helped ;)); of course, after the first seconds of glory i felt as if I would die, but I managed to squeeze 5 km out of me, and am super happy about it! My back hasn’t been bothering me, so I’ll try and make my runs regular!

As I said before, I spent the weekend at Mattia’s, and we had a mexican party with some friends! I made a variation of my vegetarian chili and everybody loved it! Yay!

After chatting a bit a group of us played “Munchkin”, an awesome game!

And how can you not like it with a name like this?!

I hope everyone had a great weekend!

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It’s that time of the week! And I even managed to take a picture at everything! shocking, I know :).

For a start, breakfast was peanut-butter oats with half a wacky cupcake and a glass of orange juice served in a fancy Shrek glass.

Lunch (yesterday’s dinner left overs) was enjoyed in between classes, cold because the cafeteria microwave is broken 😦

Thankfully, pesto pasta isn’t that bad cold! Along with the pasta I had 2 clementines

Which I also enjoyed, along with a piece of chocolate, as a pre-swim snack (more on the swim tomorrow!).

Finally, dinner was mexican style, my favourite!

In the tortillas went salad, beans, tomatoes and mexican salsa. As you can probably tell, I had some difficulty with closing my wrap, but the messier the better I think!!

And that’s all I had! I’m off to bed because exhausted, see y’all tomorrow!

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Mexican Fiesta

There still is something I haven’t told you: I LOVE mexican food. Yes, the word love deserves capital letters in this case. Whenever I have something big to celebrate I have dinner at my favourite mexican restaurant in Milan ( it’s called Joe Peñas, just in case you’re passing by 😉 ).

My love for mexican food is so big that I was able to convince my boyfriend, Mattia, not a big lover of spicy food, to give it a try. And guess what? He’s now just as obsessed as I am 😀 I’ve brought the poor man to the dark side…but at least there are nachos and guacamole 😉

So the other night Mattia and I had ourself a nice little mexican fiesta! Nothing big and fancy, but some good vegetarian Chili with salad and some nachos. While shopping for the ingredients, I was lucky enough to find a jar of sliced Jalapeños: I never see them in stores, so I’m happy I now know where to look for them!

A few years ago I was at the Hard Rock café in Boston with my family and my cousin with his date: it was my first time eating at the Hard Rock café and the first time I ever had jalapeño peppers; my older cousin dared me to eat as many as i could fit on my work, and I accepted is dare…needless to say my eyes were watering for most of the meal 🙂

Back to the present, I present to you my vegetarian chili

Vegetarian Chili

Adapted from Oh She Glows

1 tsp oil

1 onion

2 small garlic cloves (I used a big one)

1/2 tsp ground cumin

1/2 tsp chili pepper

1 red bell pepper

1 yellow bell pepper

14 oz can tomato paste

5 oz can corn kernels

half a can tomato pulp

2 cups cooked black beans

1 tsp taco seasoning (I used a mix of spices: chili pepper, black pepper, paprika, oregano. A store-bought mix is ok too)

salt

Chop the onion and garlic and sauté in a large skilled with oil on medium-low for a few minutes untill tender; add ground cumin and chili pepper;

Dice both bell peppers and add to the onion and garlic along with corn and tomato paste; cook for a few minutes on low;

Add cooked black beans and tomato pulp and cook for 15 minutes;

Season with the taco mix and add the yogurt for creaminess; adjust seasoning and salt to taste.

With some jalapeños!

Am I the only one with a crazy mexican love or are there others like me?

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