Chicken, Chorizo Enfrijoladas (Sugar-Free, High Protein)

The lesser-known sibling of the enchilada is most definitely one of the tastier variations, especially for those that aren't a lover of even mildly spicy foods. Even lesser known are the encremadas - but that's a different story. No, our hero today is the simple black bean - full of protein and barely any of the fat you might get with typical Mexican dishes. The dish, while made up of quite a few components here, is  actually quite simple and so very addictive - I even enjoyed the vegan cheese from Galaxy. Something about this dish just speaks to me, and my family enjoyed it so much that they've been asking for leftovers for lunch and dinner consistently. These are best fresh and fresh made tortillas from your local market make these even more tasty. Chicken seitan mixed with spicy chorizo wrapped in a soft yellow corn tortilla and topped with a lightly murky black bean sauce then baked to a crisp perfection with vegan cheese before being served simply with a thick and acidic salsa or your preferred toppings.

The baked sauce in the casserole after the tortillas are plated is something that could seriously be made a meal on its own. Its like the best type of refried beans that you could ever eat and you'll just want more of it. I honestly almost ran out of tortillas and totally ran out of black beans while making this, I may have even hoarded some of the leftovers for myself. This is a dish that absolutely needs to be crafted and shared on a regular basis, like many Mexican dishes this is one that will help everyone gather around the dinner and have an amazing meal. Its quick to make and you can take a shortcut with pre-cooked, canned beans but it still won't hold as much water as freshly cooked and heated beans from the crockpot. That's not to say that it isn't alright to do this, but take some time out of your morning to just place the beans on "low" on the crockpot and cook until dinner time.

(Enfrijolada Ingredients)

• Soyrizo
• Chicken seitan(recipe follows)
• Corn tortillas(as many you have to fill dish)
• Enfrijolada Sauce(recipe follows)

(Enfrijolada Sauce Ingredients)

• 1 Pound of Dried Black Beans
• Salt, Pepper, Oregano (to taste)
• 1 Red Chili (optional)

(Enfrijolada Sauce Directions)

• Wash your beans and place into your slow cooker with the water for about 8 hours until fully soft.
• Let cool until room temperature then add in your other seasonings until you enjoy the taste.
• Set aside

(Chicken Seitan Ingredients)

• 1 cup of Vital Wheat Gluten
• 1/2 tsp Salt
• 1/2 tbl Chili Powder
• 2 tsp Garlic Powder and Pepper
• 1 tsp Vegetable Oil
• 1/2 cup Vegetable Broth

(Chicken Seitan Directions)

• Mix your dry together, then the oil and knead in the broth. Knead about 35 times then boil for 25 minutes
• slice into pieces and cook in a non-stick skillet with extra seasonings and chorizo.

(Assembly Directions)

• Heat your tortillas if they are more than a day old.
• Fill with chicken seitan and soyrizo, roll like a taquito.
• Nestle into a casserole dish that has been pooled with the bean sauce. Top with more bean sauce.
• Top with some vegan cheese mounted on top to make the sauce even more delectable.
• Bake at 400 degrees until cheese is browned.

Serve with some nice tomato salsa, white onions and a smile - everyone will enjoy! Be sure to scoop out the leftover bean sauce and cheese from the baked casserole dish because it is pure heaven! 

Business-Love Chick Bento

At first I couldn't decide if I wanted this to be a Rilakkuma and Friends bento or a Homer Simpson bento. I guess I kind of went into the middle there - and what was supposed to have a Harry Potter element in it ended up being a lonely business man. Around him is an easy-peel banana (with lime juice), my favorite fruit - olives, some stewed kidney beans, carrots and brocolli. The rice is a mix of annato, turmeric and the usual brown and white rices. Of course his chest has a slice of avocado for his shirt and tie.

Business Love Bento Ingredients:

Avocado

Nori

Olives

Celery

Brown and White Rice

Carrots

Brocolli

Bananas

Stewed Kidney Beans

Heart Sticker (....not edible)

I hope that you enjoy! ^^



Year of The Dragon Bento

It looks more like a puppy than a dragon - but that's okay because it makes it that much more adorable. As normal, this bento is quite healthy and filled with loads of fruits, vegetables and legumes that would give your little dragon lots of energy. I had some slices of char siu leftover from my last seitan-session so I decided to put them in the bottom bento. This is all pretty and colorful but my favorite are the little rice "packets" that are cubed to make them easier to pick up with chopsticks or fingers.

Year of The Dragon Bento Ingredients:

Starfruit

Blanched Brocolli and Brussels Sprouts

Seitan Char Siu

Julienned Carrots

Peeled Parsnips

White and Brown Rice Packets

Mixed Beans

Nori

Soy Cheese

I hope that you enjoy it!

Happy New Years Rilakkuma & Friends Bento

This is the cutest (and healthiest) bento that I've ever made! I was going to make the little chicken out of the rice or the falafel, but decided that the two bears were just right (get it?) for this bento. Surrounding everything I have lots of fresh "foraging space",  wild strawberries, fresh water, cashews and lots of other delicious things that a growing bear needs.

Bento Ingredient List:

Italian Parsley

Brown Rice

Sticky Rice (with Soy Sauce)

Carrots

Wasabi Peas

Strawberries, Carrots, Raw Radishes and Parsnips

Cashews

Nori

Soy Cheese

Uncooked Spaghetti Noodles (to hold up ears)

Mini-Bottled Water (fake Sake)

Falafel

I hope that you found this bento to be just as adorable and delicious looking as I did!

You Don't Know Jack About These Tacos!

Notice something a little different? It's not seitan or tofu on these tacos but it's most definitely home-made. Could it possibly be jackfruit!? Of course it is, but don't worry about any fruit or durian flavors being added to it - I used young canned jackfruit in brine and made sure to wash it at least six times before draining it. It adds a meaty texture but not quite a meaty flavor that I enjoy. Paired with the Navajo fried (and baked) bread and bean paste with bits of corn and minced onion, it's absolutely delicious. The flavors of the south definitely come through, and the home-made seasoning for this had a slight Doritos taste to it and just a touch of heat from the cayenne.

(Vegan Chicken Ingredients)

• 1 can of Young Green Jackfruit in Brine
• 1 pkg Taco Seasoning (recipe follows)
• 1/2 tsp Garlic Powder
• 1 Garlic Clove
• 1 Dry Bay Leaf
• 4 cups of Cold Water
• 3 tbl Oil (of your choice)

(Taco Seasoning Mix Recipe)

• 1 tbl Cayenne Pepper
• 1 tbl Ground Cumin
• 1 tsp Garlic Powder
• 1/2 tsp Oregano
• 1/2 tsp Paprika
• 3/4 a tsp of Granulated Sugar
• 1 tsp Black Pepper
• 1/2 tsp Iodized Salt

(Bean Paste Recipe)

• 1 14 oz can of Black Beans
• 1/4 cup of Corn (your choice on the type
• 3/4 cup of Cold Water
• 3 tbl of Oil
• 1 Dry Bay Leaf
• Salt to taste

(Navajo Fried (and Baked) Bread:)

• 2 cups of Whole Wheat Flour
• 1/2 a tsp of Iodized Salt
• 1-1/2 tsp Baking Powder
• 1/4 cup Cold Coconut Oil
• 3/4 cup Warm Water

(Directions)

• For the Vegan Chicken: Wash and press the jackfruit pieces in a colander about six times and then place them into a slow cooker with two cups of water, the bay leaf and the garlic clove for about two hours.
• Once they start to fall apart, take them out and shred them with two forks (you may need a small knife as well). If the end is still hard you can put it back into the Crockpot for a few minutes, and then use one fork to chop that up. If the top part is harder to shred, you can just use your knife to cut it apart.
• Put the shredded jackfruit into a colander and wash them a few more times, making sure to press them after each washing and set it aside while you pour the water out of the Crockpot.
• Add the last two cups of water into the Crockpot and cook the jackfruit for about 10-15 more minutes or so, then begin to prep your taco seasoning.


• Seasoning/cooking the vegan chicken: Take the jackfruit out and drain it one more time before adding it to a pan of your preferred oil over medium heat. Let it crisp up a bit before adding in half of your seasoning, then let it crisp up a bit more before adding the rest.
• Let it cook to your liking and move it to a small dish so that you can use the pan to cook your beans.


• For the Beans: Drain and wash your beans then add them to a food processor with some of the water, once they are liquefied, move to a separate bowl and repeat with the rest of the beans and water.
• Once the consistency is to your liking, fry a bay leaf in the oil over medium heat and after about 30 seconds you can add your beans.
• Once the beans have started to cook you can add the corn and heat it up thoroughly. Move it back to the bowl and salt to your liking.


• For the Navajo Bread: Mix the dry ingredients together then flake in your coconut oil. Once it is fully incorporated, add the water and blend it together before wrapping it in plastic wrap and placing it in the fridge for about 30 minutes.
• While that is happening, preheat the oven to 400 degrees (if you want baked) and prep your rolling area and rolling pin.
• Pull out the bread after the thirty minutes are up and cut it into quarters, then roll the bread out as thinly or as thickly as you want (for crispness. Then decide if you want the bread to be baked, fried, or both
• If you want fried, then fill a pan about half-way with oil over medium heat and wait for it to heat up. Carefully place your rolled out dough into the pan with the oil and let it cook completely. You may need to flip it with some tongs but everything should work well.
• If you want baked bread, then turn a pan upside down with some oil and place it into the oven until it heats up completely.
• Toss the baked bread onto the pan for about 5-10 minutes, and then flip it when the other side has turned brown.


• Take the bread out when ready and spread the bean paste on, sprinkle some chopped onions onto it and cover it with the delicious jackfruit.
• Enjoy!