The Mexican Bowl -

The Mexican Bowl -

26

As a kid, there was a Mexican restaurant that my family went to all the time, El Burro.  I loved this place because, at the time, there was a big fountain outside with little frog statues that shot water out of their mouths and a big, covered gazebo where I could pretend I was on stage and dance like a maniac (neither of which are still there).  The food was good too.

Back then, I only liked very plain foods.  While my mom and dad would order the chile verde burrito or enchiladas, all I wanted was a side of beans, a side of rice, and a tortilla.  Once I was served, I would use my fork to mix the beans and the rice together.  If my parents had ordered guacamole as an appetizer, I would add some of that in there too.  I would then eat the rice and bean mixture, occasionally taking breaks to take bites of my plain tortilla.  This was what I ordered at any Mexican restaurant I went to (except Taco Bell) until I was around fifteen years old.

Ingredients

  • 1/2 cup raw cashews, soaked for at least one hour (reserve the water)
  • 6 tablespoons reserved soaking water
  • juice of 1/2 a lemon
  • 2 tablespoons nutritional yeast
  • 1 teaspoon white miso
  • 1/2 teaspoon garlic powder
  • salt to taste (optional)
  • 3 roma tomatoes, diced small
  • 1 zucchini, diced small
  • 2/3 cup corn kernels (fresh or frozen & defrosted)
  • 1 green onion, finely chopped
  • 1/4 cup cilantro
  • juice from 1 lime
  • several dashes of cayenne pepper
  • salt to taste
  • 2 avocados, seeded and skins removed, mashed
  • 1/4 cup cilantro
  • juice of 1 lime
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • salt to taste
  • 1/4 cup amaranth
  • 1/4 cup quinoa
  • 1/4 cup farro (or brown rice)
  • 2 cups vegetable broth
  • 1/4 cup water
  • 1 teaspoon olive oil
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 1 15oz can of black beans, rinsed and drained
  • 1/2 cup vegetable broth
  • 1/2 tablespoon Bragg Liquid Aminos (or tamari/soy sauce)
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ancho chili pepper
  • juice of 1/2 a lime
  • salt and pepper to taste
  • 2 cups chopped chard (or kale, spinach, romaine, or other green)
  • 1/3 cup toasted pepitas
  • hot sauce (optional)
Read the whole recipe on Keepin' It Kind