Galaxy Nutritional Foods Blog

Eating Well’s new cookbook Fast & Flavorful Meatless Meals is chocked full of delicious recipes that are easy to prepare and accompanied by nutritional information. This one could be great for breakfast, lunch, or dinner. Enjoy!

Breakfast Burritos from Eating Well’s Fast & Flavorful Meatless Meals

Ingredients:
1 tsp canola oil
2 red potatoes, cooked (poke several holes in potatoes and microwave on High until cooked through, 8 to 12 minutes), peeled, if desired, and diced (1 1/2 cups)
1/2 cup chopped scallions (4-6 scallions), divided
1 tomato, seeded and diced
1 4-ounce can chopped green chiles, drained
1/4 tsp salt
Freshly ground pepper to taste
2 large eggs
2 large egg whites
Pinch of cayenne pepper
2 Tbsp chopped fresh cilantro
4 corn tortillas or small whole-wheat flour tortillas, warmed
1/2 cup tomato
1/4 cup shredded Cheddar or Monterey Jack cheese

Heat oil in a large nonstick skillet over medium heat. Add potatoes and 1/3 cup scallions and cook, stirring, for 1 minute. Add tomato and chiles and cook, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper.

Beat eggs, egg whites and cayenne with a fork in a small bowl. Push the vegetables away from the center of the pan and pour in the egg mixture. Cook, stirring the eggs with a wooden spoon, until some curds have formed but the mixture is still creamy, 1 to 2 minutes. Sprinkle with cilantro and stir the eggs and vegetables together.

Divide the egg mixture among warm tortillas and roll each one into a burrito. Top each with a spoonful of salsa, a little cheese and some of the remaining chopped scallions. Serve immediately.

Yield: 4 servings

Just in time for your Cinco de Mayo celebration we are posting a delicious recipe for homemade Guacamole and Chips from Canal House Cooking Volume No. 4 cookbook.

Friends and former co-workers Christopher Hirsheimer (a talented food photographer and founder of Saveur) and Melissa Hamilton (chef, food stylist, food editor…) started Canal House five years ago in rural New Jersey as a photo and design studio for their Canal House Cooking books. The series, which features their rustic and seasonal cooking, has earned them a cult following among foodies. Volume No. 6 was just released featuring (as always) simple recipes using ingredients found in most markets. The emphasis is on fresh and joy (of making and eating).

Guacamole and Chips from Canal House Cooking Volume No. 4

For the Chips:
Vegetable oil
12 corn tortillas
Salt

For the Guacamole:
1-2 cloves garlic
Salt
6-8 ripe Hass avocados, halved and pitted
2-3 juicy thin-skinned limes, halved
1/2 bunch fresh cilantro, chopped

For the chips, add enough oil to a heavy skillet or wok to reach a depth of 2 inches Heat the oil until it is hot but not smoking, ideally to a temperature of 350 (use a candy thermometer to check the temperature). Meanwhile, cut the tortillas into quarters.

Slip the tortillas, a few at a time, into the hot oil and fry them until golden and crisp, 1-2 minutes. Using a slotted spatula, transfer the chips as they’re done to paper towels to drain. Season them with salt while still hot.

For the guacamole, use a pestle or wooden spoon to mash the garlic with a good pinch of salt in the bottom of a medium bowl. Scoop the avocado flesh into the bowl using a spoon or rubber spatula. Mash the avocados until chunky smooth. Squeeze the juice from some of the limes into the bowl, season with a little more salt, and mix well. Taste the guacamole and adjust the seasonings with more lime juice and/or salt. Stir in the cilantro. Serve the guacamole with the chips.

Yield: 4-6 servings (or one)

If you have A Platter of Figs you probably have some idea of the good things in store for you in David Tanis new (released in 2010) cookbook Heart of the Artichoke: and other kitchen journeys. A bit of chopping, few fresh vegetables, little heating, bit of blending, and voila a beautiful and inspiring meal. Oh, and while this is one of those soups that is extra special when warm…is also very good on a warm day served cool. We enjoyed a few of our cheddar flavored blocks with this soup. A bit of crusty bread might be nice too. Enjoy!

Fennel Soup with a Green Swirl from David Tanis book Heart of the Artichoke

Ingredients:

For the soup:
1/4 cup olive oil
3 medium fennel bulbs, trimmed and sliced
1 large onion, sliced
4 garlic cloves, chopped
Salt and pepper
1/4 cup long-grain white rice (we used brown rice, because that is what we had on hand, and the end result was delicious)
6 cups chicken broth or water, or as needed

For the swirl:
1 cup roughly chopped fennel fronds
1/2 cup parsley leaves
1/4 cup basil leaves
1/4 cup chopped scallions
1/2 cup olive oil
Salt and pepper

In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the sliced fennel, onion, and garlic. Season generously with salt and pepper, and stew the vegetables, stirring every few minutes, until they are softened and light colored.

Add the rice and broth or water. Bring to a boil, then lower the heat to a gentle simmer. Taste the broth, add more seasoning if necessary, and simmer for 20 minutes.

Puree the soup in a blender (we recommend a food processor instead), then pass through a fine-mesh strainer to remove any fibrous strands (we did not do this and there were no strands). Return the strained soup to the pot. Check the consistency. It it’s too thick, add a bit of water or broth.

Rinse and dry the blender, and put all the ingredients for the swirl into the blender at once. Blend on high speed until you have a smooth green puree. Transfer to a small bowl.

To serve, reheat the soup and ladle it into soup bowls. Swirl a tablespoon of the green puree into each bowl.

We paired with Galaxy’s Vegan Cheddar Block, Rice Cheddar Block, and Veggie Cheddar Block.