Tag: INFRA

  • Fresh Corn and Black Bean Salsa

    Fresh Corn and Black Bean Salsa

    Fresh Corn and Black Bean Salsa

    It’s always a good idea to have a can of beans in the pantry. With a few fresh ingredients, canned black beans transform into a tasty fresh salsa. Perfect on its own, with some corn chips, or in your favorite taco.

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    Fresh Corn and Black Bean Salsa

    It’s always a good idea to have a can of beans in the pantry. With a few fresh ingredients, canned black beans transform into a tasty fresh salsa. Perfect on its own, with some corn chips, or in your favorite taco.
    Course Appetizer, Side Dish, Snack
    Keyword appetizer, salsa, side, snack
    Servings 4

    Ingredients

    • 1 cup organic sweet corn, fresh or frozen blanched 1 to 2 minutes
    • 15 ounces Eden Black Beans drained
    • 2 tablespoons red bell pepper diced
    • 1 clove garlic minced
    • 1 tablespoon lime juice freshly squeezed
    • ½ teaspoon ground cumin
    • ¼ cup onion diced
    • ½ teaspoon dried cilantro or dried parsley
    • ½ teaspoon sea salt
    • ½ cup green onions chopped
    • 1 tablespoon minced jalapeño or to taste

    Instructions

    • Mix all ingredients together and serve room temperature or chilled with your favorite organic corn chips.

    Recipe Provided by INFRA

  • Red Thai Curry Noodles

    Red Thai Curry Noodles

    Red Thai Curry Noodles

    Vegan, flavorful and budget-friendly, this Thai-inspired noodle recipe is a keeper! Add raw or cooked veggies, whatever’s lingering in your fridge, to bulk it up!

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    Red Thai Curry Noodles

    Vegan, flavorful and budget-friendly, this Thai-inspired noodle recipe is a keeper! Add raw or cooked veggies, whatever’s lingering in your fridge, to bulk it up!
    Course dinner, entree, Lunch
    Keyword dinner, entree, lunch, noodles, vegan
    Servings 4

    Ingredients

    • 2 packages Lotus Foods Organic Traditional Pad Thai Rice Noodles
    • 1 14 ounce can unsweetened coconut milk
    • ¼ cup vegetable broth
    • 3 tablespoons smooth peanut butter
    • 3 tablespoons Thai red curry paste
    • 1 tablespoon maple syrup
    • 1 tablespoon fresh lime juice
    • 1 tablespoon ginger minced
    • 2 cloves garlic minced
    • Salt to taste
    • Peanuts chopped, to taste
    • Scallions chopped, to taste

    Instructions

    • Prepare Lotus Foods Organic Traditional Pad Thai Rice Noodles per directions on package. Drain and set aside.
    • While noodles are cooking, whisk together coconut milk, broth, peanut butter, curry paste, maple syrup, lime juice, ginger, and garlic in a medium pan.
    • Cook over medium-high heat, stirring frequently. Bring to a gentle boil before reducing heat. Simmer uncovered for ~10 mins or until sauce starts to thicken. Add salt to taste.
    • Mix in noodles and warm through. 
    • Garnish with chopped peanuts and scallions. Serve immediately.
    • Enjoy!

    Recipe by Cooking for Peanuts for Lotus Foods

    Photo Credit Anett Velsberg

    Recipe Provided by INFRA

  • Beer Brats

    Beer Brats

    Beer Brats

    Did you know that Oktoberfest starts in September!? This year in Munich, Oktoberfest is celebrated September 17 – October 3. We’re just happy to have a reason to enjoy some delicious sausages this month. Beer brats celebrates the best of beer and sausages. No grill? You can always cook the brats in a deep pan on the stove and then crisp them up in a dry skillet. Experiment with different mustards and different beers to find the perfect combination. 

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    Beer Brats

    Did you know that Oktoberfest starts in September!? We’re just happy to have a reason to enjoy some delicious sausages this month. This beer brat recipe celebrates the best of beer and sausages.
    Course dinner, Lunch
    Keyword bratwursts, dinner, lunch
    Servings 1

    Ingredients

    • 8 uncooked bratwursts
    • 1 medium yellow onion thinly sliced
    • 16 ounces light lager beer
    • ¼ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • 8 hotdog buns

    Instructions

    • Preheat grill to high. 
    • In a foil pan, place brats, sliced onion, salt, pepper, and beer. Cover tightly with foil lid or aluminum foil and cook for 30 minutes.
    • Transfer brats to grill to give them a good char, approximately three minutes per side.
    • Place brats back in the cooking liquid and serve. To serve, place brats in buns and top with your favorite condiments.
    • Enjoy!

    Recipe Provided by INFRA

  • Brownie Baked Oatmeal

    Brownie Baked Oatmeal

    Brownie Baked Oatmeal

    This Brownie Baked Oatmeal is the next best thing to eating cake for breakfast. With oats, chia seeds, and peanut butter, you’ll feel satisfied through the morning. Sweet maple syrup and chocolate make this a decadent treat that may be just what you need to get out of bed when all you want to do is hit the snooze button. As the weather cools, there’s nothing like a warm meal to motivate you. One batch of this oatmeal is perfect as a weekend breakfast for the whole family, or you can reheat individual portions throughout the week for a quick meal before work or school. 

    Recipe Provided by INFRA

  • Mayan Lima Beans

    Mayan Lima Beans

    Mayan Lima Beans

    Lima beans are one of the most polarizing beans and more polarizing foods out there. We don’t get all the lima bean hate. Don’t turn up your nose at lima beans; they’re one of the mildest flavored beans. Sometimes called butter beans, these protein rich, creamy beans are mild and delicious. With just a bit of lime juice and toasted pumpkin seeds, lightly charred lima beans make a satisfying dish full of texture and flavor. 

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    Mayan Lima Beans

    Don’t turn up your nose at lima beans! Sometimes called butter beans, these protein rich, creamy beans are mild and delicious. With just a bit of lime juice and toasted pumpkin seeds, lightly charred lima beans make a satisfying dish. 
    Course dinner, entree, Lunch, Side Dish
    Keyword dinner, entree, gluten free, lunch, side, vegan
    Servings 2

    Ingredients

    • 20 ounces lima beans frozen
    • 1 tablespoon sesame oil
    • 1 tablespoon avocado oil
    • ½ cup pumpkin seeds
    • ¼ – ½ teaspoon sea salt
    • 2 green onions sliced
    • ½ cup chopped parsley
    • 1 lime quartered

    Instructions

    • Toast pumpkin seeds in a 350∞F oven for 10 minutes or until lightly browned. 
    • Place freshly toasted seeds in a food processor and process until finely ground. 
    • Heat sesame and avocado oil in a medium sauté pan until hot, add lima beans and allow to sit and develop a sear, tossing occasionally until desired sear is achieved.
    • Add green onions, ground pumpkin seeds, and salt.
    • Enjoy!

    Recipe Provided by INFRA

  • Traditional Chorizo Pupusas

    Traditional Chorizo Pupusas

    Traditional Chorizo Pupusas

    Pupusas are a thick griddled corn cake from El Salvador and Honduras. They are filled with savory ingredients and typically served with a pickled vegetable slaw called curtido. You can get creative with the fillings! Beans, squash, peppers, and even shrimp find their way into pupusas. While you can get pupusas from a restaurant or even the freezer section, this is a really approachable recipe to try at home! If you can roll a ball of dough and cook pancakes, you’ll have no trouble with pupusas! 

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    Traditional Chorizo Pupusas

    Course Appetizer, dinner, Lunch, Side Dish
    Keyword appetizer, chorizo, dinner, gluten free, lunch, pupusas, side
    Servings 4

    Ingredients

    • 2 cups masa harina
    • 1 ½ cups water
    • 1 teaspoon sea salt
    • ¾ cup cooked chorizo sausage crumbled
    • 1 ¼ cup shredded mozzarella cheese

    Instructions

    • Prepare the pupusa dough by mixing the masa with the salt. Add water and stir until fully incorporated. The dough should be firm yet pliable, add more masa or water depending on how the dough turns out after stirring in the water described above.
    • Scoop dough into approximately ¼ cup amounts and roll into balls.
    • Heat a skillet over medium-low heat. It is best to assemble and cook the pupusas as you go, one or more at a time depending on the size of the skillet.
    • Using wet hands, flatten a dough ball to a diameter of five inches and place three tablespoons of cheese and two tablespoons of chorizo into the center. Flatten another dough ball and place on top of the filling. Press and shape the pupusa into a round form with a quarter inch of thickness.
    • Place in an oil coated skillet and cook 3-5 minutes per side. Repeat with remaining dough and filling.
    • Enjoy!

    Notes

    SUBSTITUTIONS: Replace chorizo with any other seasoned meat, plant-based alternatives, or refried beans. Cheese can be swapped out for a non-dairy cheese that has good melting properties.

    Recipe Provided by INFRA

  • Watermelon Jicama Salad

    Watermelon Jicama Salad

    Watermelon Jicama Salad

    Sweet, spicy, crisp, and refreshing. Forget your usual potluck sides and make this watermelon jicama salad instead! It’s both hydrating and delicious! We love the juicy melon mixed with a slightly spicy dressing. You can control the heat by using less serrano pepper or amp it up by using the seeds and ribs. It may get spicier over time as the peppers marinate in the dressing, so be careful if you’re prepping this ahead of time. Don’t have any jicama? Daikon radish, a green apple, or even a firm pear will work here. 

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    Watermelon Jicama Salad

    Course Appetizer, dinner, Lunch, Salad
    Keyword appetizer, dinner, gluten free, grain-free, lunch, salad, vegan
    Servings 2

    Ingredients

    • 3 pounds watermelon
    • 1 ½ pounds jicama
    • 2 scallions

    Dressing

    • 1 tablespoon avocado oil
    • 2 tablespoons fresh lime juice
    • ¼ teaspoon crushed red chilies
    • ½ teaspoon ground cumin
    • ¼ teaspoon sea salt
    • 1 medium serrano pepper seeded and minced

    Instructions

    • Prepare salad ingredients. Peel and chop watermelon. Peel jicama and cut into matchsticks. Thinly slice scallions.
    • Whisk together dressing ingredients, adjust heat to taste.
    • Toss dressing with jicama and watermelon in a large bowl. Top with scallions and serve.
    • Enjoy!

    Recipe Provided by INFRA

  • Tomato and Melon Caprese

    Tomato and Melon Caprese

    Tomato and Melon Caprese

    Take a caprese salad to the next level. Instead of a mild, sweet Italian basil, Thai basil has a more spicy, assertive flavor. It will stand up to the other ingredients here and pairs well with the melon and tomatoes. These juicy melons and ripe tomatoes are at their peak, so you don’t need much to make them shine. With prosciutto and melon, this caprese salad can serve as a lunch all on its own or pair nicely as a side dish for your next celebratory dinner. 

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    Tomato and Melon Caprese

    Course Appetizer, Lunch, Salad
    Keyword appetizer, gluten free, lunch, salad
    Servings 1

    Ingredients

    • 2 ½ pounds cantaloupe
    • 1 pint cherry tomatoes halved
    • 8 ounces ciliegine mozzarella halved
    • 6 slices prosciutto torn
    • ¾ ounce Thai basil stemmed

    Dressing

    • 2 tablespoons sunflower oil
    • 2 tablespoons honey
    • 2 tablespoons lemon juice
    • Pinch of sea salt
    • ½ teaspoon fresh thyme leaves

    Instructions

    • Whisk dressing ingredients together until emulsified. Set aside.
    • Cut melon in half and remove seeds. Use a melon baller to scoop the fruit or peel and chop into bite-sized pieces.
    • To assemble, arrange melon, tomatoes, mozzarella, and prosciutto on a serving vessel. Drizzle dressing over salad and garnish with basil. Serve promptly.
    • Enjoy!

    Recipe Provided by INFRA

  • Vegan Breakfast Tacos

    Vegan Breakfast Tacos

    Vegan Breakfast Tacos

    These vegan breakfast tacos are so easy to make, you won’t know what to do with all your new free time, except eat more tacos. Even better? They’re 100% plant-based!

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    Vegan Breakfast Tacos

    Course Breakfast
    Keyword breakfast, tacos, vegan
    Servings 2

    Ingredients

    • 6 tortillas corn or wheat
    • 1 16 ounce bottle of Simply Eggless
    • 3 radishes sliced thin
    • 1 large avocado sliced or cubed
    • ¼ cup cilantro chopped roughly
    • ¾ cup chunky salsa or pico de gallo
    • 1 lime sliced into wedges

    Instructions

    • In a large, nonstick, skillet, scramble the Simply Eggless over medium-low heat until all the liquid is cooked through.
    • Warm the tortillas and divide the scrambled vegan egg between the six tortillas.
    • Top with fillings as desired and serve immediately with wedges of lime.
    • Enjoy!

    Recipe Provided by INFRA

  • Butter-For-You Banana Split

    Butter-For-You Banana Split

    Butter-For-You Banana Split

    When is the last time you had a banana split? Enjoy this Butter-For-You Banana Split and lean into the nostalgia. With nut butter and a literal cherry on top, this is a delicious alternative to the American classic.

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    Butter-For-You Banana Split

    Course Dessert
    Keyword banana split, dessert, nut butter
    Servings 1

    Ingredients

    • 1 banana
    • ⅓ cup plain Greek yogurt
    • ¼ cup mixed fruit
    • 2 tablespoons Justin's Nut Butter
    • 1 tablespoon granola
    • 1 cherry for garnish

    Instructions

    • Slice banana in half lengthwise and place in a dish.
    • Scoop the Greek yogurt in the center of the split banana.
    • Top yogurt with fruit, and drizzle Justin's Nut Butter evenly on top.
    • Sprinkle with granola and place cherry on top.
    • Enjoy!

    Recipe Provided by INFRA