Author Archives: Melissa Melvin-rodriguez

“Huevos” Rancheros

"Huevos" Rancheros

I like eggs more than I like most people. They are one of the most versatile and delicious foods in  my daily diet. I can eat them morning, noon and night and never tire of them. Having said that, this is a classic Mexican egg breakfast…without the eggs. The recipe actually came from my father, who is not the slightest bit Latino (the closest he came was marrying my Mexican mother)."Huevos" Rancheros

For the past ten years, my dad has been vegetarian, and over the last several years, became lacto vegetarian (meaning he consumes dairy products, but no eggs). Substituting firm tofu in place of the eggs allowed him to continue making this recipe while staying true to his diet."Huevos" Rancheros

Once you taste the ranchero sauce you will understand why someone would find another medium for it because, well, it’s incredible. The aroma it creates in your kitchen is one that you will never want to stop smelling. The ingredients are staples to most cooking enthusiasts fridge: tomatoes, an onion, garlic and jalapenos. No really, that’s it.

The trick when making the sauce is to let hang out and do its thang until it’s kind of orange-ish. Once the hue changes, everything looks saucy and you just can’t stand it anymore, then ladle a couple huge spoonfuls on your tofu “huevos”, slice up some avocado and go to town!

We are pairing this dish with Disclosure’s hot new track Apollo

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Collard Wraps (and a way-too-easy tomato salad)

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Hi, guys! I’m Melissa Melvin-Rodriguez, a photographer in North Carolina and I will be guest-blogging on Veggie Raps while Shanthony is on tour in Europe.

Unless you haven’t left air-conditioning for the past two months, then you know what we all know: it’s HOT outside. Having to cook on the stove or using the oven only makes it hotter, so here is a quick recipe that involves no cooking whatsoever. Promise.

The best thing is that most of the ingredients, or “stuffers”, are in season and can be found at just about any farmers market, or are most likely already in your fridge at this very moment. After you buy the biggest collards you can find, get busy prepping those “stuffers”…LOTS of stuffers… because unlike lettuce wraps, collard wraps can handle a serious load.

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(Trust me, these are so good, even your dog will wait eagerly under the table for one!)

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For these wraps, I decided to pair them with a very simple tomato salad not only for color, but also because my own tomato plants have been producing quite a few beauties lately.

 

The best music I can think to pair with such an easy and cool meal is Total Babes, a summer mix from BOOOOOOOM! (aka Jeff Hamada). Enjoy the wraps and the mix and I will see you next week!

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