The Husband’s Lunchtime Peanut Butter Sandwich (vegan)

He has eaten a peanut butter sandwich every day since I’ve known him.  He now eats a much healthier version, using whole wheat tortillas, natural peanut butter and blueberries rather than white bread, Jif or Skippy and sugar laden jelly. It will be a somewhat messy affair.  The husband loves licking his plate which always has a bit of warm peanut butter and blueberry juice on it.  He never fails to get a bit of blueberry on his nose.  It makes him happy.

½ cup frozen blueberries (We buy these in big bags at Costco.)
1 whole wheat tortilla (We buy these at Trader Joes.)
2 heaping Tablespoons peanut butter (Trader Joe’s sells unsalted peanut butter with roasted peanuts being the only ingredient)

1. Put the blueberries in a small microwave save bowl.  Microwave for 30 seconds to 1 minute or until they completely thaw with juices running a bit. Set aside.
2. Cut the tortilla in half.  Bend each half so that they fit in the toaster.  Toast on the light setting.
3. Carefully remove the tortilla halves.
4. Spread the peanut butter on the toasted tortilla.  (The peanut butter will soften.)
5. Spoon the blueberries with their juices over the peanut butter. 
6. Fold the tortilla halves in half and enjoy.

Soyrizo y Papas Breakfast Burritos (Vegetarian)

Soyrizo y Papas Breakfast Burritos (Vegetarian)
served with steamed broccoli and a clump of grapes

Recipe from Vegetarian Times

Husband-Tested in Alice’s Kitchen

Makes 4 servings

When you’re looking for a little spice in your life, make this delicious dish.  Soyrizo is a spicy meat substitute made from soy protein.  I love the flavor, the texture and also the fact that it’s not greasy.  It’s also vegan, although this particular recipe is not because of the eggs. (It’s also gluten-free, nitrite-free, non-GMO with no preservatives.) Soyrizo can be used to make tacos, soups, chili or any spicy Mexican style dish.

3 teaspoons canola oil or olive oil

1 medium russet potato, diced

8 oz. soy chorizo (Soyrizo)

Cooking spray

4 large eggs

4 (8-inch) whole wheat tortillas, warmed (I used blue corn tortillas.)

2 scallions, thinly sliced

Heat 2 teaspoons oil in a skillet (I would recommend a non-stick skillet.) over medium-high heat.  Arrange the diced potato in a single layer in the skillet.  Cook for 7 minutes, or until golden, turning once.  Move the potato to the side of the pan.  Add the remaining 1 teaspoon oil to the opposite side of the pan.  Then add then soy chorizo; cook for 1 minutes, crumbling with a spatula.  Stir the potato and soy chorizo together; cook 2 minutes more, or until the potato is tender.  Transfer to a bowl and cover to keep warm.  Wipe out the skillet, spray with cooking spray, and heat over medium heat.  Crack eggs in the pan, and cook 2 minutes or until the whites are set, turning once for over-easy.  Lay the eggs in the centers of warmed tortillas.  Divide the potato mixture among the tortillas and top with scallions.  Serve them open-face or roll them up burrito style.  Serve with sour cream and/or salsa, if desired.

Nutritional Information: (1 serving) 380 calories; 38 g carbohydrates; 208 mg cholesterol; 16 g fat (2 g sat. fat); 6 g fiber; 515 mg sodium; 4 g sugars

Taco Torte

Recipe from Smitten Kitchen/Adapted from the Mom 100 Cookbook

Husband-Tested in Alice’s Kitchen

Serves 6

This is just fantastic and so much fun to make.  I think it would be a great dish to serve at a party.  And, it’s meatless!  Meat lovers won’t miss the meat, I promise.  I tested this recipe out on my husband and also my mother who was visiting recently.  They both LOVED it.  I think the kids would have fun helping with prep.

Nonstick cooking spray
1 Tablespoon olive, vegetable, or canola oil
1 medium onion, chopped small
1 clove garlic, minced
1 fresh chile pepper, chopped small (I used bits of leftover bell peppers that I had in the fridge plus a jalapeno.)
1 teaspoon ground cumin
1 ½ teaspoons chili powder (adjust to taste)
1 can (14 ounces) chopped tomatoes, undrained
¼ cup tomato paste
2 cans (15.5 ounces each) black, red or kidney beans (or a mixture of any two), drained and rinsed
Kosher or coarse salt and freshly ground black pepper
1½ cups corn kernels, fresh (from 1 to 2 ears) or frozen and thawed
3 cups (about 2¾ ounces) rough-chopped baby spinach leaves
6 medium-size (8-inch) whole-wheat flour tortillas (although corn should work too)
2 cups (8 ounces) shredded Monterey Jack or cheddar cheese (I used a mixture of pepper cheese and white cheddar.)
Chopped fresh cilantro, sour cream or plain yogurt and/or salsa for serving (optional)

Heat the oven to 400°F. Line a 9-inch round cake pan or cast-iron skillet tightly with foil and spray it with a nonstick spray. Or, you can coat a 9-inch springform with nonstick spray or use a parchment round and skip the foil, since the torte is easier to remove from a springform.

Heat the oil in a large skillet over medium heat. Add the onion, garlic, fresh chile pepper (if using), cumin, chili powder, and cook until you can smell the spices and the onion is softened, about 3 minutes. Stir in the tomatoes and the tomato paste, then stir in the beans. Season with salt and pepper to taste. Let the bean mixture simmer until everything is hot, about 3 minutes. Add the corn and spinach and stir until the spinach has wilted and everything is well blended and hot, about 3 minutes.

Place 1 tortilla in the prepared pan. Spread one-sixth (just eyeball it) of the bean and vegetable mixture evenly over the tortilla, then sprinkle ¼ cup of the shredded cheese evenly over the top. Repeat with 5 more layers, ending with the last of the bean mixture and shredded cheese.

Bake the tortilla stack until it is hot throughout and the top is lightly browned, about 20 minutes. Let the it sit at room temperature for 5 minutes, before removing it from the pan, either by carefully lifting the foil that lines the pan or by opening the springform sides. Cut it into wedges using a sharp knife and serve it with a spatula or better yet a pie server. Sprinkle the top with cilantro, if desired, and serve with sour cream or plain yogurt and/or salsa on the side, if you like.

The torte also reheats well.

All the ingredients prepped in advance and ready to go.

This Taco Torte is easy to assemble.  Just layer away!

Here's the Taco Torte right out of the oven.