VegNews Magazine and the VegNews website are a great resource for information and recipes. I like the Cafe VegNews blog where I can find out what the staff is eating. It gives me ideas for recipes as well as places to try when I am in San Francisco. One such place is Sushiritto. This place sounds amazing. They have one vegan roll. It is fusion at its best. This places serves sushi/burritos. There is also a tofu place called Hodo Soy. Their website has recipes too. Visit their websites for a lot of information.
I love tostadas because they are so easy and versatile. I like to top my tostadas with lettuce, tomato, onion and avocado. But vegan sour cream and cheese work well too. I bake the corn tortillas in the oven until crispy. Which is a little healthier than frying them. They actually work out well, because when you bake them the edges of the tortilla curl up and make a nice holder for all of the toppings. But you do have to watch them in the oven because they brown quickly and you have to flip them a few times to prevent them from curling up too much.
I made simple rice to go along with the tortillas. I seasoned the rice with some lime juice and hatch chiles. I took the seeds out of the chiles to tame the heat. Sometimes chiles are very hot even if you remove the seeds and sometimes they are not. The two that I used tonight were mild compared to most.
Rice with Chiles and Lime
1 1/2 cups white rice
1/4 cup onion, chopped
2 cloves garlic, minced
2 roasted Hatch chiles, chopped
1/2 teaspoon salt
1 teaspoon Penzey’s Mural of Flavor
3 cups vegetable stock
1 lime, juiced
1/4 cup cilantro, chopped
2 scallions, thinly sliced
In a large skillet, cook the onion over medium heat in 1 tablespoon olive oil. After 5 minutes, add the garlic, chiles and rice. Add the vegetable stock, lime juice, salt and Penzey’s seasoning. Bring to a simmer, cover and simmer for 25 minutes or until rice is tender. Add cilantro and scallions. Cook for 5 additional minutes. Adjust seasonings.
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