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Taco de Coliflor con Crema de Aguacate

Cauliflower

Species: Brassica oleracea

Abilities: Can transform into rice, wings, pizza crust, a mash potato twin and even some sort of “steak.”

Really- where haven’t you seen this cruciferous vegetables been used as a substitute? It’s no wonder its gained such popularity as people are beginning to become more aware of the foods they eat. A cup of chopped cauliflower contains only 27 calories and 5 grams of total carbohydrates. It also happens to be a good source of fiber and vitamin C. Need more convincing if you’re not a cauliflower lover? It actually taste good when you have the right recipe!

What you’ll need-

Cauliflower

Habanero’s sauce (I used Montana Mex)

Tortillas (I used Pinole Blue)

Toppings: Cabbage, spring mix, jalapeños, red onion, carrots and scallions.

Dressing: Avocado, lime, and cilantro (optional: sour cream or plain yogurt).

Instructions:

1. Get the oven ready: Preheat to 425°F

2. Chop your head of cauliflower into bite size pieces

3. Toss them with approximately a half cup of habanero sauce (this amount may chance depending on the size of your cauliflower- you want it coated but not soaking)

4. Line a baking sheet with parchment paper and place coated cauliflower on it

5. Place it into the oven to bake for 20-25 minutes

6. Take the cauliflower out of the oven. Re-toss the cauliflower with more habanero sauce (approximately a quarter cup) and place them back on the baking sheet

7. Change the oven on to broil and place the cauliflower back in the oven for around 5 minutes (be sure to watch it because this time may vary depending on your oven’s strength!)

8. Remove from the oven and build your tacos!

Note: The avocado sauce is blend of one ripe avocado, the lime of one juice, a quarter cup of cilantro, a table spoon of sour cream (optional, and remember this is vegan sour cream or you can use a plain vegan yogurt) and enough water to reach desired consistency. Don’t forget to add salt and pepper to taste and even some jalapeño for some spicy flavor.

For those wondering what was in my cup: WHISKEY SMASH!

What you’ll need-

7 or 8 Mint leaves

Half a lemon, sliced in four

1 tablespoon of sugar or sweetener

2 ounces whiskey (optional: I like to add 2 ounces of water too)

1 cup crushed ice

Instructions:

1. Muddle your mint, lemon and sweetener in a cocktail shaker until the juice has all been pressed out and is mixed well with the sweetener.

2. Add whisky in (and water) then shake for about 30 seconds to combine all ingredients

3. Pour into your glass of choice with ice then sip away

I also wanted to take a moment and acknowledge two awesome brands I used to make this recipe:

Pinole Blue: https://pinolebluetortillas.com

Montana Mex: https://www.montanamex.com

*Disclaimer: I did not receive any type of compensation from these companies

Nunca es tarde, si la dicha es buena

Better late than never, right? So I’m back!

Since literally *THE WHOLE WORLD* is in the same crazy boat right now (Thanks COVID-19) I figured a healthy distraction for us all is to get back on this platform- I hope it minimizes my stress and anxiety (and maybe yours too?). Expect some editing on here and new post to be up soon.

My kitchen hands from left to right: Owen, Papaya and Oso.

Chard Pesto Spaghetti Squash

Pasta is a must in my life although my digestive system doesn’t always agree with the high amounts of carbs it has to process. As an advocated for fiber though and pairing that with my love for finding new ways to include different vegetable into your life… I decided to put a tasty new twist on an old classic: CHARD PESTO SPAGHETTI SQUASH!

Let’s tackle the Chard Pesto first. Don’t have Chard? Try a different leafy green or mix a variety up. For all those Kale fans trying to find a new way to include this into your diet- now is your chance. Really into Arugula? Let me know how peppery it taste! Want to stick to the classic? You can never go wrong with Basil. Feel free to even go all out with a Spinach-Basil-Kale-Chard mix!

I was really inspired by the community gardens vast amount of Chard that flourished in the garden this year to make this pesto.

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As you can see, we harvested a lot and what I’m holding is only a small portion of it.

Rinse and clean your greens, tear them into smaller pieces and throw it in the blender or food processor with the rest of your ingredients. Again, similar to the leafy greens used- the nuts too can be exchangeable. This is one of the things I love most about pesto, it’s versatile and flexible. Traditionally pine nuts are used but to be honest, they can be on the expensive side. Solution? Use a nut thats on sale at your grocery store. My student budget was my inspiration for using walnuts which happened to be the deal-of-the-week at my local sprouts.

If you’re feeling fancy, feel free to roast a few garlic pieces instead of raw garlic.

Lastly, don’t forget to add in the olive oil, salt, pepper and nutritional yeast.

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Chard Pesto Ingredients:

1 C. Chard

3 Roasted Garlic Cloves

4 Tbsp. Walnuts

4 Tbsp. Nutritional Yeast

1/4 C. Olive Oil

5 Tbsp. Water

Salt & Pepper to taste

I used a blender but would definitely recommend using a food processor. It’s consistency just turns out a little nicer. I attempted to make a large batch but was having trouble blending it thus, I had a brilliant idea of pushing down the greens between blends. Of course, I wasn’t fully paying attention to what I was doing- don’t be like me. A month later I was still discovering pesto that had been splattered into the most random place.

 

Most people would generally start here first before the pesto. I personally prefer to make the pesto first though because that means I can toast a slice of sourdough bread to munch on while I cook. To each their own though!

Assuming you didn’t have a fork accident like I did, didn’t burn yourself while roasting the garlic or any other kitchen mishaps (who knew the kitchen could be such a dangerous place?), you are ready to start your spaghetti.

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The longest item to cook that should be placed in the oven first is the spaghetti squash! First things first- preheat the oven at 400 degrees Fahrenheit. Slice the squash length ways down the middle so each half can lay evenly. Scoop out the seeds- you can either throw these away OR toast them like you would pumpkin seeds for another delicious and simply cooking snack. Now you’re ready to add a little olive oil on the squash, dash a little pepper according to your taste preference then place on a baking sheet cut-side down. Roast for approximately 40 min but feel free to leave it in there to get a golden crispy on it. You will know the squash is done because the inside will be tender and easily pierced by your fork. When its roasted to your liking, separate the squash into stands with a scraping or fluffing action.

While your squash is in the oven you can prepare the rest of the vegetables to add in for extra flavor. It would be smart to take advantage of the hot oven by roasting your cherry tomatoes at the same time. I prefer to slice them in half and simply toss them in a little olive oil before roasting. Let them sit in the oven at 400 degrees Fahrenheit for 20 min. Always feel free to omit anything or add condiments if you wish (a little rosemary or thyme is great). For this recipe, its all about the Chard Pesto flavor so I try not to get too crazy with other condiment flavors. So far we have used a lot of olive oil so consider using a silicone baking mat or parchment paper if you want to reduce your oil intake. 

The two simplest things are left for last: pan frying mushrooms and eggplant. Slice your eggplant and mushrooms into tin bit sized pieces. Heat a large pan over medium-heat with 1 tablespoon of oil and add the eggplant and mushrooms. Allow them to sit and after 5 minutes they will start to brown. Turn down the heat to low to allow the vegetables to become more tender, cook for another 5 minutes stirring occasionally..

The last step? Throw everything together on a plate and dig in!

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Spaghetti Squash Ingredients:

-1 Whole Medium Spaghetti Squash

-1 Container of Mushrooms

-2 Small Baby Eggplants

-4 TBSP. Olive Oil

-Pepper

Bienvenidos

Welcome-

Sandra Salazar

Yo soy Sandra Salazar, a Colombiana living in Southern California. I am currently a student enrolled at Cal Poly Pomona pursuing a degree in Nutrition in order to become a Registered Dietitian. I have a huge passion for food and want to share that with my family, friends, community and even you! My desire is to recreate a connection between the food we eat and how its grown. This is why I spend so much time in my kitchen cooking up plant-based dishes. When I’m not doing that and I have time away from class you’ll find me in my backyard gardening or outdoors on a trail with my dogs.

Over a year ago I started sharing my school experiences and dishes I cooked up in my kitchen via Instagram. I also included the internships I participated in as well as my huge backyard project where I revamped a once dead space into something that functions and provides. Though I do not have too much extra time to dedicate to a blog, I still wanted to create a space where I could share my story. This may not be fancy nor perfect but I believe that this will greatly reflect me and all my passions.

Much love, always.