Save the date on April 11th at 7 PM CST for our AAST cooking class! This is an opportunity to spend a relaxed evening with other members learning how to make a delicious meal.
Click Here to Register
Recipe 2: Plant-Based Cuban Bowl by Dr. Sandra Farach
Ingredients + Shopping List
Rice
- 1 cup of cooked rice or quinoa
Black Beans
- 2 tbsp olive/avocado Oil
- 1/2 cup onion diced
- 1 clove garlic minced
- 1/3 cup diced green pepper
- 1/3 cup diced red pepper
- 1/2 tsp salt
- 1/4 tsp cumin
- 1 can black beans (14 oz)
- 1/2 cup water
- 1 Bay leaf
Plant-Based Picadillo
- 2-3 tbsp olive/avocado Oil
- 1/2 cup onion
- 2 cloves garlic
- 1/2 cup green pepper
- 1/2 cup red pepper
- 1 tsp salt
- 1/2 tsp cumin
- Pinch of black pepper
- 1 block plant based ground beef*
- 1 can tomato sauce (8 oz)
- 1/2 cup green olives
- *Can sub 1 block of tofu or two packages of tempeh
- Optional toppings: red onion, avocado, cilantro, tostones
Rice
1. Cook rice or quinoa according to package instructions
Black Beans
1. Add oil to saucepan, sauté onion until translucent on medium heat, add garlic and sauté until fragrant, add green and red pepper, add salt and cumin, mix and sauté until tender
2. Add 1 can of black beans, add 1/2 cup of water (or more if needed), toss in bay leaf, cook on medium heat for about 15-20 min until thickened
Plant-Based Picadillo
1. In a sauté pan add oil, sauté onion on medium heat until translucent, add garlic and sauté until fragrant, add green and red pepper, add salt, cumin and pinch of black pepper
2. Add plant based ground beef/tofu/tempeh, sauté until cooked, add 1 can of tomato sauce, sauté for about 10-15 min
*Assemble bowl adding rice, black beans, picadillo, and add toppings of choice
Recipe 1: Clam Linguine by Dr. Bill Sherman
Ingredient/Shopping List:
8 oz linguine
6 gloves garlic
2 Tbs olive oil
8 oz bottle clam juice
1 tsp crushed red pepper
26 oz canned chopped clams (6.5 oz cans x 4)
1/2 cup dry white wine (see below for suggestions)
1/2 cup fresh parsley
1/4 cup fresh basil
2 tsp lemon juice
1 Tbs butter
4 Tbs parmesan cheese
(if you like a thicker sauce then you will need cornstarch: 2 tsp cornstarch + 2 tsp cold water)
Wine recommendations:
Pinot Grigio - usually a little on the lighter side
Sauvignon Blanc - very dry and full flavored
Chardonnay - more fruity (be careful not to get wine from oak barrels - the smokey flavor isn't the best combo with clams)
Sancerre - made from Sauvignon Blanc but more citrus and acid
Vermintino - another Sauvignon Blanc variant but with a more complex flavor and mild saltiness
Instructions:
1) Boil 4-6 qts water to boil pasta. Add salt and olive oil.
2) In large saute pan, heat 2 Tbsp olive oil on medium to medium-high heat
3) Crush or mince garlic then saute in oil for 1-2 minutes
4) Add red pepper to taste
5) Start cooking the pasta at this time
6) Pour in clam juice and bring to a boil then reduce heat to simmer for 5 minutes
7) Stir in clams, 1/2 C. white wine, herbs and lemon juice then simmer for another 3 minutes
8) Add butter and stir in until melted
9) To thicken sauce, mix 2 tsp cornstarch with 2 tsp cold water in separate dish and stir until thoroughly mixed. Pour slurry into clam sauce and simmer for another 2-3 minutes until thickened then remove from heat
10) Strain pasta and pour clam sauce over linguine
11) Top with freshly grated parmesan cheese and garnish with additional parsley and basil
