Opera Singer in the Kitchen

Artistry in Food, Music, and Life

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    Tofu Rancheros + Chocolate Berry Green Smoothie #6

    November 8th, 2010

    Good morning folks. I hope this Monday morning is going perfectly well for all. I was glad to learn this morning that the weather is to reach to the near 60s after having lows of 20s last week! What will November have in store for us?

    My 6am workout was tough this morning but it helped having 6 other people working next to me! I came home and resumed my smoothie series even though I did enjoy one over the weekend I decided to repeat it this morning so I could share it with you.

    Chocolate Berry Green Smoothie #6

    • 1/2 cup frozen raspberries
    • 1/2 cup frozen blueberries
    • 3 cups loosely packed spinach
    • 1/2 cup So Delicious Coconut Milk
    • 1/2 cup water
    • 1 Tablespoon maple syrup
    • 3 Tablespoons raw cocoa powder
    • 1 Tablespoon flaxseed oil
    • 1 teaspoon raw maca powder
    • 1 scoop protein powder

    This was a delicious creamy berry smoothie that held me over for  5 hours today.

    Last night I chatted with @dreamofgreenie  about possible meal options at Seva, a well known vegan / vegetarian restaurant in Ann Arbor. Even though we were supposed to meet up this week upon her visit to Michigan, plans fell through but I was still able to recommend yummy dishes to her. One of the dishes I suggested was the Tofu Rancheros. It is one of my most favorite dishes that I know is simple to prepare but that I have never made.

    This morning I was determined to replicate the recipe as close as I could remember. I pressed my tofu after coming back from my workout. I even measured it before putting it in the press so you can see the beautiful difference.

    After 2 hours (because I could leave it pressing that long) I came to a block half the size.

    I sliced the tofu in half and cut into 1/2 inch cubes and fried the cubes in 2 Tablespoons of olive oil under medium heat in a wok for 10-12 minutes. Here is the beautiful crispy result.

    I then placed half this crispy tofu in 1 cup medium salsa and boiled for 5 minutes and seasoned it with a bit of Tony Chachere’s seasonings.

    Here is my easy Ranchero sauce with the crispy tofu.

    I then quickly heat a can of black beans and added some onions and mashed it a bit with a potato masher. I let them boil quickly and took off the heat. I quicklly fried 3 corn tortillas in the same wok with the residue oil until a bit crispy. I placed one tortilla on a plate added beans and repeated the layering with the other 2 tortillas. I added the tofu ranchero on top and added some sliced avocado.

    This was an incredible brunch!! It was VERY close to the restaurant version except that I left off the melted vegan cheese since I did not think it needed it. This was an incredibly easy meal and easy to prepare. Enjoy! This is why you need a tofu press. 🙂 The end.  Check out the GIVEAWAY  here.

    Tofu Rancheros

    print recipe

    serves 2

    1-14 ounce package extra firm tofu
    1 to 1 1/2 cups medium to hot salsa (I use Pace Picante)
    1-15 ounce can black beans
    2 Tablespoons olive oil
    1 teaspoon Tony Chachere’s seasoned salt
    6 tortillas
    6 avocado slices

    Press your tofu for up to an hour with a tofu press or with paper towels and weighed by heavy books.

    Slice the tofu in half then cut each half widthwise and cut into 1/2 inch cubes. Meanwhile heat 2 Tablespoons olive oil in a wok or non-stick pan. Add tofu cubes to the pan and fry for 10-12 minutes. Periodically turn the cubes with a wooden spoon so that they will evenly fry.

    Add tofu cubes to a small pot with the 1 1/2 cups salsa and seasoned salt and simmer for 5-7 minutes.

    Heat black beans in another small pot and gently mash beans with a potatoe masher. (canned beans are usually salted so no need to salt. I added 1 Tablespoon dehydrated onions and boiled the beans for 5 minutes.

    Fry 6 tortillas in the same pan where tofu was fried. If needed add one more Tablespoon to continue to fry for 3-5 minutes or until somewhat crispy. I like then a little softer.

    Assembly

    Add 1 tortilla to a plate and add 1-2 Tablespoons black beans. Add another tortilla and repeat process a 3rd time. Repeat for second plate. Divide the tofu ranchero mixture between each plate and add 3 slices of avocado to each plate. Enjoy!

    19 Comments "

    TofuXpress Giveaway {A food press for the everyday vegan}

    November 8th, 2010



    I finally got around posting one of the 6 giveaways I have in store for you! The lovely people at TofuXpress have generously offered to give ONE press to one of my readers! How exciting is that?? If you are not excited then you do not know what this baby can do.


    Since I started using this press, not only does my husband compliment me on my tofu meals, but he enjoys them immensely! I now can press my tofu with one gadget instead of 10 books and tons of paper towels. It conserves and saves time. Here are several dishes I have made using this press. It is definitely more than before I had this beauty and I thank this company for creating such a nifty and saavy product.

    Italian Tofu Steak Filling


    Italian Tofu-Steak Sandwiches w/ Red Pepper Mayo
     
    Vegetable ToFoo Yung

    

    Black Sesame Tofu Meatballs

    

    Cubed and Pressed Tofu for Pad Thai


    Pad Thai with pressed Tofu cubes


    Tofu Scrambles

    These are a few of the recipes I have created using this handy press. Vegan MoFo is exciting and I hope that anyone interested will enter a chance to win a press. It not only presses tofu, but it presses salads and marinates tofu, tempeh and anything else.


    Here are the requirements:


     – follow @tofuxpress on Twitter
    – or like TofuXpress on Facebook
    – or subscribe to our newsletter at www.TofuXpress.com

    Let me know you did these 2 or 3 in ONE comment.

    Extra entries are always helpful! Leave a comment for EACH one you do or already do.

    -Follow Opera Singer on Twitter @singerinkitchen
    -“Like” Opera Singer on Facebook
    –Subscribe to Opera Singer’s blog by email (on the right)
    -Publicly follow Opera Singer on Google Reader
    -Tweet this message ” Enter for a chance to #win a @tofuxpress for easier tofu and salad pressing. Happy #veganmofo from @singerinkitchen http://bit.ly/cdmUiY  “
    –Mention this giveaway, with the link, in a blog post, and leave a link to the post in a comment.

    – Winner must live in the USA. Last day to enter is November 16th at midnight EST.

    Winner will be announced November 17th in the morning.

    Check out IEatTrees for a great giveaway featuring the Lick It Vegan Ice Cream Recipe Book!

    182 Comments "

    Vegan MoFo Survey 2010 and Mango-Mint Green Monster #5

    November 5th, 2010



    This is going to be a simple post today since it was a busy week! I thought that I would combine 2 surveys I have seen floating around and talk a little about what goes on here.

    Before I get to that though I want to share my 5th Green Monster Smoothie of the day. Even though I took a day to rest of early morning workouts (my body was tired) I still enjoyed a nice smoothie today with some frozen mango and mint. Since I had a bunch of mint I did not want spoiling I put it in the freezer. It tasted lovely in the smoothie.

    Thank you again for everyone coming a visiting and leaving comments! It has been wonderful reading other people’s recipes and stories. For those who do not know, over 700 vegan bloggers are documenting 5 days a week of vegan news, recipes, life stories, and more right HERE. Check out the list!

    Mango-Mint Green Monster Smoothie #5

    • 1 cup frozen mango
    • 1/2 cup frozen mint leaves or fresh
    • 3 cups fresh spinach
    • 1/2 cup So Delicious Coconut Milk
    • 1/2 cup water
    • 1 Tablespoon maple syrup
    • 1 scoop protein powder
    • 1 Tablespoon flaxseed oil
    • 1 teaspoon raw maca powder

    1. What is one food you thought you’d miss when you went vegan, but don’t?

    Meat


    2. What is a food or dish you wouldn’t touch as a child, but enjoy now?

    I really do not know. My mother taught us NOT to be picky girls.


    3. What vegan dish or food you feel like you should like, but don’t?

    Tempeh, it has been hard getting used to it.


    4. What beverage do you consume the most of on any given day?

    Water


    5. What dish are you famous for making or bringing to gatherings?
    Dessert


    6. Do you have any self-imposed food rules (like no food touching on the plate or no nuts in sweets)?

    No. Like I said, I am not a picky person.


    7. What’s one food or dish you tend to eat too much of when you have it in your home?

    Field Roast Sausages & Daiya cheese. I try not to buy them because they are SOOO good.

    8. What ingredient or food do you prefer to make yourself despite it being widely available prepackaged?

    Hummus or Pizza Dough. Both are easy to make.


    9. What ingredient or food is worth spending the extra money to get the good stuff?

    Olive Oil for sure


    10. Are you much of a snacker? What are your favorite snacks?

    It depends on the day, which is why I try not to keep snack foods around. Carbs are my downfall, crackers, bagels, bread, chips in general. I try to keep carrots, fruit, nuts and healthy veggies around.


    11. What are your favorite vegan pizza toppings?

    Supreme pizza {Upton’s Naturals Ground seitan, Daiya, sauce, onions, peppers. YUM! But I am torn with my New seasonal Pumpkin Hummus Pizza. 😀


    12. What is your favorite vegetable? Fruit?

    Zucchini or Eggplant. Cherries are by FAR my favorite fruit.


    13. What is the best salad dressing?

    Goddess Dressing with tahini paste. hmmmmm


    14. What is your favorite thing to put on toasted bread?

    Earth Balance (soy-free).


    15. What kind of soup do you most often turn to on a chilly day or when you aren’t feeling your best?

    Miso soup with seaweed and tofu and some steamed veggies. Such healing elements in the mixture.


    16. What is your favorite cupcake flavor? Frosting flavor?

    Lime and Raspberry (which I created early spring). Frosting flavor has to be a chocolate ganache.


    17. What is your favorite kind of cookie?
    Chocolate Chunk with Walnuts or anything nutty.


    18. What is your most-loved weeknight meal?

    hummus, veggies, tabouli, and pita


    19. What is one dish or food you enjoy, but can’t get anyone else in your household to eat?

    Just vegetables in general. The husband is particular about flavors.


    20. Favorite non-dairy milk?

    My favorite non-dairy milk is SO Delicious Coconut Milk, if you have not ALREADY noticed. It is creamy and it is so versatile. It makes a GREAT buttermilk option when mixed with red cider vinegar and it is great in coffee, tea, cereal, and baking!


    21. Most disastrous recipe/meal failure?

    My version of Indian pot pie with chikin strips. The flavors were too pungent and the husband only liked the crust. Major fail, but that was almost a year ago.


    22. Favorite pickled item?

    Umeboshi radishes from The Kind Diet!


    23. If you were stranded on an island and could only bring 3 foods…what would they be (don’t worry about how you’ll cook them)?

    Black beans, fruit, pizza


    24. Fondest food memory from your childhood?

    My grandmother and all her recipes. Her Chilean recipes were OUT of this world but unfortunately none were written down or taught to me. 🙁


    25. Favorite vegan ice cream?

    Purely Decadent Coconut Ice Cream (especially the Mango Passion)(Dang good)


    26. Most loved kitchen appliance?

    It is a tie between my new Vita-Mix and my food processor. 🙂


    27. Spice/herb you would die without?

    garlic powder, garlic cloves, parsley, Herbamere…so many more.


    28. Favorite flavor of jam/jelly?

    CHERRY jam, preserves, and jelly


    29.  Favorite vegan recipe to serve to an omni friend?

    My Italian Tofu-Steak Sandiwiches with Red Pepper Mayo. Nomnom


    30. Seitan, tofu, or tempeh?

    Tofu.


    31. Favorite meal to cook (or time of day to cook)?

    I am torn. I like doing brunch, but I like dinner because I have time to brainstorm and be super creative!


    32.  Name 3 items in your freezer without looking.

    3 different pints of So Delicious ice cream, Ezekiel bread, frozen fruit


    33. What’s on your grocery list?

    Earth Balance spread, dang it. If I can remember to buy it!!!


    34. Favorite grocery store?

    Whole Foods or Trader Joe’s.


    35. Name a recipe you’d love to veganize, but haven’t yet.

    I can’t remember.


    36. Food blog you read the most (besides Isa’s because I know you check it everyday). Or maybe the top 3?

    I always check Angela’s website at Oh She Glows. She is a pretty cool lady and I’ve met her too! I like so many others it is hard to pick just 3.

    37. Favorite vegan candy/chocolate?
    I do not have a favorite vegan candy….I like dark chocolate and with any kind of nuts with cherries……


    38. Most extravagant food item purchased lately?

    I purchased black salt and look forward using it for eggy dishes!

    11 Comments "

    Tangy Eggplant Dip for Wraps and Mango-Banana Smoothie #4

    November 4th, 2010

    Do you remember that song from The Sound of Music, “So long, farewell, etc?” I sang it today, “I hurt, I love, my smoothie is taking care of me!” I am on day 4 of these GREEN Monster Smoothies and I have to say I have had so much energy I almost loopy. Combined with great daily workouts, I do not think I have felt this great EVEN when I was at my goal weight back in 2005.


    Yesterday I warmed up my voice and worked on my 2 arias for a showcase on Sunday. This is the follow-up concert from the competition I won back in September. The finalists will be singing along with the 2 winners of the competition. If you have not gotten a chance to hear my winning piece, go to my Performances tab and select the first video. Here is a list of all the arias or songs being performed:


    “Quel guardo il cavaliere” from Don Pasquale by Gaetano Donizetti
    “Seguidilla” from Carmen by Georges Bizet,
    “Lascia ch’io pianga” from Rinaldo by G.F. Handel,
    “Va! Laise couler mes larmes” from Werther by Jules Massenet
    “Porgi amor” from Le Nozze di Figaro by W.A. Mozart,
    “Ah, non credea mirarti….Ah! non giunge” from La Sonnambula by Vincenzo Bellini,
    “Largo al factotum” from Il Barbiere di Siviglia by Gioacchino Rossini,
    “Steal me sweet thief” from The Old Maid and the Thief by Giancarlo Menotti, 
    “Signore ascolta” from Turandot by Giacomo Puccini,
    “Se voul ballare” from Le Nozze di Figaro by W.A. Mozart, Intermission
    “Parto, parto” from La Clemenza di Tito by W.A. Mozart,
    “Je dis que rien ne m’epouvante” from Carmen by Georges Bizet,
    “O del mio amato ben” by Stefano Donaudy
    “Cruda sorte” from L’Italiana in Algieri by Gioacchino Rossini,
    “Quando m’en vo” from La Boheme by Giacomo Puccini
    “Mein Herr Marquis” from Die Fledermaus by J. Strauss
    “Avant de quitter ces lieux” from Faust by Charles Gounod
    “O luce di quest’anima” from Linda di Chamounix by Gaetano Donizetti
    “O du mein holder Abendstern” from Tannhauser by Richard Wagner
    “O patria mia” from Aida by Giuseppe Verdi

    It is going to be a LONG program but I am looking forward performing. Since I have been exercising and lifting weights, I have felt an immense sense of control when it comes to my breathing. Singing opera requires correct breathing techniques. There are so many fluid lines that also require holding out notes for long periods of time. I am having such an EASIER time holding out high atmospheric notes it is not funny. Thanks to my voice teacher and all the techniques he has taught me, with correct technique and breathing, a singer can accomplish ANYTHING.

    On that note (no pun intended), the power smoothie of the day was yet again a smashing success! My leafy kale paired with mango was really great. I let the blender do its job for 3 minutes and I had a smooth smoothie!

    Mango-Banana Smoothie
    blend well in a Vitamix or other high-powered blender

    • 1/2 cup frozen mango chunks
    • 1/2 frozen banana
    • 2 cups leafy kale
    • 2 Tablespoons goji berries
    • 1 teaspoon raw maca powder
    • 1 Tablespoon flaxseed oil
    • 2 Tablespoons unsweetened shredded coconut
    • 1 teaspoon cinnamon
    • 1/2 cup water and 1/2 cup So Delicious Coconut Milk
    • 1 scoop protein powder

    Yesterday was a catch-up evening so I kept dinner simple. I picked up 3 white eggplants from the market at 0.55 cents since it was nearing their time (even though they looked fine to me), and decided I needed to grill these babies up. I peeled them and sliced them 1/2 inch think and grilled them for 10-15 minutes or until they were soft and somewhat mushy.

    I place them in a food processor and decided to do a version of Baba Ganoush and savory eggplant dip served at Mediterranean restaurants. I used a Sun-dried Tomato Spread I have been trying to figure out how to use so I added it to the eggplant along with other ingredients. The spread has red pepper, onions, garlic, olive oil and sun-dried tomatoes so any of those ingredients can be easilt substituted if you do not have a sead like this. It was a convenience and perfect for this dip. This dip makes enough for snacks or lunches during the week.  Last night I only wanted to make a wrap for dinner so I was a happy camper when I took a bite of my new recipe! YUM!
    Tangy Eggplant Dip 
    makes 2 cups dip
    3 small eggplants or 1 large globe eggplant, peeled and sliced 1/2 inch thick
    3-5 Tablespoons Extra-virgin olive oil
    1 1/2 teaspoons ground Himalayan pink salt crystals
    1 1/2 Tablespoons Sun-dried Tomato Spread
    2 Tablespoons raw Tahini paste
    2 Tablespoons dried parsley or 4 Tbsp fresh chopped parsley
    2 Tablespoons lemon juice
    Heat a griddle or skillet with 1-2 Tablespoon olive oil (eggplant soaks up oil like crazy so be patient witht the grilling process). Add the eggplant slices and grill for 10 minutes, alternating sides until the eggplant is soft and grilled. Repeat process with the rest of the eggplant and olive oil.
    Add grilled eggplant to a food processor and process until smooth. Add the rest of the ingredients and process until mixed well. Adjust salt if needed.
    Warm up a pita on the grill and then spread 3-4 Tablespoons of the dip and add favorite veggies. I added shredded lettuce, tomatoes, pickled radishes, cucumbers, sprinkled some sumac and rolled it up and ate it! Have fun with creating NEW wraps!

    7 Comments "

    Penne with Fresh Arrabbiata Sauce and Blueberry Green Monster Smoothie #3

    November 3rd, 2010

    Happy Wednesday! It sure was a COLD one this morning. I started layering yesterday since it has been 28 degrees outside at 6am! Yes, I know that sounds crazy but I am going to beat out being a louse this winter. I am going to layer up and go to workouts as usual no matter how deep the snow is. 😀  I wore sweats over my workout pants and a fleece plus a down vest. It was perfect!


    This particular morning I knew I was going to have to be a little more diligent about getting up. Last Wednesday, I stayed in bed because my body hurt from a strenuous Zumba class the night before. Thanks Antonio! This Wednesday I was determined to GET up despite how hard the Zumba class was the night before. (which was VERY hard and a great workout)


    I got up this morning, got to the gym and was the ONLY person so I got a personal workout with the instructor and it was fabulous! I am officially the most dedicated person for 6am workouts as I was told today! 🙂  Since I knew I had to buy groceries this morning, I prepared my Green Monster smoothie in advance and took it in a to-go cup!


    Today’s smoothie was fabulous! (I am loving that word today)




    Blueberry Green Monster Smoothie #3

    • 1/2 cup frozen blueberries
    • 2 cups spinach
    • 1/2 banana
    • 1/2 cup So Delicious Vanilla Coconut Milk
    • 2 Tablespoons cacao nibs ( I buy Navitas)
    • 3 Tablespoons hemp seeds
    • 1 Tablespoon flaxseed oil
    • 1 teaspoon maca powder
    • scoop of protein powder

    Blend well and enjoy!


    I am still trying to figure out my schedule if I workout twice in one day. I know, I know. Do not give me a hard time. Zumba is in the evenings and the morning workouts HELP me tremendously with my work day so I at least workout twice during the week.


    Since I ate my brunch at noon yesterday, I decided only to eat an apple before my 6:45pm Zumba class, and left dinner prepared so I could eat it when I came back. It is SO not a good idea to leave for a workout smelling the goods you just prepared in the kitchen. I was hungry before my workout and was starving by the time I came back from class. I finally realized I cannot be eating that late so my schedule will be changing a bit. 


    Either way, dinner was FABULOUS guys! Remember when I told you that I was given a big bag of peppers?

    These babies have started looking a little sad so I was thinking how I could use them. Suddenly I remembered we have not had pasta in a while and I could make a pepper tomato sauce. Oh yes, the wheels were turning.


    I made a fresh Arrabbiata sauce which is typically made with red crushed peppers, but I decided to make a fresh crushed pepper sauce sauteed with tomatoes, spices, and olive oil. It sounded like Italian heaven to me! Once I made it and had the finished product AND if you try it, you will know why I was kicking myself for not eating 3 hours before my workout. It was so tasty and definitely a repeat.


    I am going to be making a repeat of this sauce in the next few days.


    Penne with Fresh Arrabbiata Sauce


    print recipe


    preparation: 15-20 minutes
    cooking: 20 minutes


    serves 6


    1 pound dry penne pasta
    6 red chiles, seeded and chopped
    1 onion, diced
    2 garlic cloves
    3 Tablespoons extra virgin olive oil, divided
    2 teaspoons Italian seasonings
    1 1/2 teaspoons pink Himalaya salt crystals
    1 Tablespoon maple syrup
    1 teaspoon garlic powder
    1 28-ounce can petite diced tomatoes


    Heat 1 Tablespoon olive oil in large skillet on medium heat. Add chopped peppers and onions and fry for 10 minutes. Add garlic and seasonings, except for the maple syrup and the rest of the olive oil). Continue frying for 5 more minutes.



    Add the tomatoes and increase heat to medium high heat simmer for 10 minutes. Remove from heat and let rest for 5 minutes. Add mixture to a blender or high-powered blender (Vitamix) and blend well until smooth.



    Pour the smooth sauce back in the skillet and drizzle the 2 Tablespoons of olive oil and the maple syrup as well and heat on low while pasta cooks. Cook penne according to packaged directions.


    Sprinkle vegan parmesan cheese to make a complete meal.


    Vegan Parmesan Cheeze
    1/4 cup nutritional yeast
    3/4 cup raw walnuts
    1/2 Tbsp sea salt


    In a food processor, add all the ingredients and pulse until the mixture resembles wet sand. Makes 1 cup.


    I will be updating you on my SINGING engagements tomorrow!! Very fun stuff coming up soon!


    If you have not gotten a chance to hear my last little recording, check it out here:

    13 Comments "