Mojo Verde is a sauce from the Canary Islands....and I LOVE IT. It's made up of chopped cilantro, extra virgin olive oil, garlic, lime juice, jalapeno, cumin & s&p. I read that sour orange is typically used instead of lime. I'm not certain what type of pepper is authentic, but jalapeno is readily available here so that is what I used. Mojo Verde is similar to chimichurri and salsa verde, and I keep some variation of them in my fridge at all times. When I make chimichurri I tend to use cilantro, parsley and red wine vinegar. For my salsa verde I use parsley and lemon juice. What stays the same is they are all herby, bright, garlicky and delicious spooned over basically anything. Try serving any of these sauces with roasted vegetables, potatoes, rice, salad, or your favourite protein.
You can either chop the herbs by hand, or use your food processor to get the job done. I personally use the stems from my herbs as well as the leaf, as long as they aren't insanely woody. If I use my food processor to chop the herbs, I'll still add them to a bowl and stir in the olive oil and remainder of ingredients by hand. I like the olive oil to pool around the herbs instead of emulsify completely...but it will still be delicious if you just blitz it all together in the food processor.
Recipes like this are KEEPERS. Ones that are incredibly simple, but have SO much flavour. Simple roasted potatoes are a delicious thing. I don't really need anything else to enjoy them, but drizzle them with this fresh, herby and bright mojo verde sauce... well, they become next level delicious.
I used baby potatoes for this recipe, but you can always use big potatoes and cut them into chunks. Just make sure to choose a starchy potato instead of a waxy potato. The starchy varieties are dryer, and they crisp up on the outside giving you a perfect contrast to their fluffy interiors.
Mojo Verde is a green sauce similar to Chimichurri or Salsa Verde, all of them are good drizzled on roasted potatoes. This mojo verde uses cilantro, lime, extra virgin olive oil, garlic, jalapeno and salt. I often have a jar of this or something similar kicking around in my fridge, because it's delicious with not only these roasted potatoes, but roasted vegetables, or stirred into rice or drizzled on a salad. Perfect thing to have on hand when you want to whip up something simple and delicious.
Serves 2 - 3
This is a tasty dish I whipped up for my work week. Full of vibrant colourful vegetables, warm curry spice, ginger, garlic, rich coconut milk and freshly squeezed lime. For my veg I added sweet potato, bell peppers and snap peas. I tossed in a can of fava beans too. Spinach wilted in at the end is nice, but I always add that to a smaller portion of soup that I heat up, never to the whole pot unless it was going to be eaten all at once. I wouldn't hesitate to mix up the veg you use either. Zucchini, green beans, cauliflower, broccoli are all good options!
For my spice I used a store bought Jamaican Curry Powder. This is the brand I have at home right now, and it is good. I'm definitely not a curry expert, but I know Jamaican curries use a different blend of spices compared to Indian style curries, and it's definitely worth exploring if you haven't tried this style before. There isn't a full list of ingredients printed on the container, but the website says "it has all the spices you are looking for, such as turmeric, scotch bonnet and pimento". I didn't add extra heat to mine, because I find this has enough spice for me. However, it would be easy enough to add fresh chopped chili (I keep seeing scotch bonnet come up with Jamaican curries), or just add in some extra heat with a bit of sambal oelek, cayenne, or chili flakes.
I garnished my curry with fresh cilantro and scallions. Lime on the side for squeezing. A bit of rice or quinoa is nice on the side too. I was just stirring in a spoonful or two at a time into my curry as I ate.
Serves 4 - 6
This dip is so much fun! It's flavoured just like guacamole (except for the mint) and honestly, you might not even guess there are green peas in there. So, while guacamole made with only avocados is one of the most delicious things EVER, this is also super delicious...AND you get to bulk up a tasty guac with even more fiber and protein, while still getting all the good stuff and healthy fats from the avocado. Also what if there were literally only 2 ripe avocados at the store, but you you want more than 2 avocados worth of guac like RIGHT NOW...well... peas to the rescue!
Cooked green peas are first pureed in a food processor and then combined with chunky mashed avocado, fresh herbs, lime zest and juice, garlic, minced red onion, jalapeno, olive oil and S&P. The trick to making this tasty is having the right amount of acid and salt. Not enough and the dip will taste flat. It should taste bright, and be well seasoned with several pinches of salt. (I use flaked kosher salt and easily added 5 smallish pinches but just do it to taste)
How I eat this
I was scooping the dip with cucumber sticks and crisp flatbread. Delicious. I always like bread or chips for dipping but the cucumber was really perfect too. The next night, I had this pea and avocado dip as a garnish to my cheesy quesadillas. (along with fresh salsa and vegan sour cream) Then the NEXT night, it was even more epic added to my taco bowl. Chopped romaine lettuce, fresh salsa, tofu beef crumbles, roasted sweet potatoes, chili lime sour cream.
Switch up the recipe
While I used cilantro, mint and lime in my dip you could definitely switch it up. Tarragon, chive, or basil would all be lovely, and lemon instead of lime would work in any variation.
If you make this recipe I always love to see your creations and get feedback. Snap a photo and tag me on Insta and/or leave a comment on this post.
Yield 2 - 2 1/2 cups
This is a simple tasty condiment that should be in everyone's repertoire. It's a delicious and versatile way to finish off a variety of dishes. Roasted Potatoes, Veggie Cakes, Vegan Egg Scrambles, Tacos, spooned on top of grilled veg, I even like it instead of a typical salad dressing on crunchy chopped salads. Every time I make Mujaddara (one of my favourite Middle Eastern rice and lentil dishes, I want this on the side with chopped romaine lettuce.)
Chopped parsley (I will add cilantro sometimes if I have it), olive oil, lemon juice, garlic S & P, and a sprinkle of chili flakes if desired. Simple. You can adjust the amount of garlic and lemon to your personal taste. I think it depends on what you like and what you are serving it with. (I personally love garlic, and I like to make it bright, but sometimes I serve extra lemon on the side of certain dishes which would add more acidity overall)
I tend to go through a batch of this quickly and always wish I had more. I'll probably start doubling it for my purposes!)
salsa verde recipe
I love making healthier treats using whole food ingredients. These granola bars are no bake (I do toast oats and nuts in oven for best flavour), super chocolatey and delicious. They aren't overly sweet, which is how I like them. The mixture is made up of toasted oats & nuts, dates, cocoa powder, tahini, maple syrup and a bit of coconut. (feel free to sub the coconut for some dried fruit). For a bit of extra sweetness and chocolate factor, I like to add a sprinkle of mini chocolate chips on top. I adapted the recipe from the Minimalist Baker.
Yield: One 8x8 pan of granola bars
Good home made sushi starts with making proper sushi rice! You don't need to be an expert (I'm not) or have special tools to make something delicious. I am sharing the recipe for making sushi rice below. Then, I'm sharing a bit about each method of rolling the sushi that you can see pictured above, and some tips for success. For a quick demo on rice making and forming sushi, check out my You Tube videos.
I made two types of sushi with one batch of rice. 12 pom pom sushi, and 3 classic rolls. (See my You Tube videos for demonstration on how to roll the different types.) I dipped the sushi in a spicy soy sauce dressing (a recipe I made from the Korean Vegan Cookbook but go ahead and just use soy sauce), and served with pickled ginger and a bit of wasabi.
Recipe: Sushi Rice
Seasoned Rice Vinegar
See my YouTube videos if you don't know how to roll sushi! If you do great, this batch of rice will make approximately 4 rolls. OR as I did 12 pom pom sushi, and 3 rolls. 1 avocado was enough for all of them, and then use whatever else you want. Feel free to make a double batch of rice! Once the sushi are rolled and sliced, I will keep them for a day in the fridge, but it's better eaten straight away.
I have a confession, I don't like store bought hummus. The flavour profile never seems quite balanced (some are better than others obviously), and they are far too thick. Hummus should be super soft and creamy. Once I started making my own there was just no going back.
This is my basic hummus recipe. I use canned chickpeas and white beans interchangeably. The chickpeas (unlike the white beans) have skins that easily rub off. Taking a moment to remove them is totally worth it - your hummus will be incredibly smooth and creamy.
I also really like serving my hummus warm. You can pop it in the oven or microwave it. It really elevates it into something even more delicious. It doesn't need to be piping hot, just warmed through to remove the chill.
You can garnish hummus with so many different things.
You can use hummus so many ways.
(Start with the lesser amount of garlic and lemon juice, and add a bit more at the end to taste if needed)
These Tofu Beef Crumbles are actually insanely good. I made them to use in my Creamy Lasagna Soup and they really mimic the texture of cooked ground beef. They taste great in my lasagna soup. Also great in tacos, taco salads, in a layered dip, in pasta sauces or soups or anywhere else you can think of! A block of tofu doesn't really go too far once you make this. I easily ate half a batch (1/2 block tofu) on my salad. So go ahead and double or triple the batch so you have lots. Serving size depends how you are going to use it!
How to use tofu beef?
Lasagna Soup!!!! I used leftovers from my incredible tomato soup recipe and turned it into THIS.
Whole Grain Lasagna Noodles, Lots of Cheese, Tofu "Beef" Crumbles, Spinach and Fresh Thyme to garnish. You can make this as cheesy as you want. I stir a bit of cheese into the soup when I'm heating it up. I don't want it to disappear completely but just be hot. I just used some generic vegan cheese I had on hand, but next time I would consider making my own ricotta or finding more artisan vegan cheese to add. A blend could be nice. The tofu beef crumbles are insane, I really love them and can't wait to use them in a variety of contexts. One batch of the tofu crumbles wouldn't be enough if you wanted ALL of the tomato soup to be lasagna soup, but I was just using some of my leftovers. Maybe you want tomato soup and grilled cheese one day and then the next lasagna soup! Otherwise, I would probably use 3 blocks of tofu if I wanted a big batch of lasagna soup, vs the 1 block I used for leftovers.
Serves 4 - 6
Hey! I'm Trisha