Jane’s Kitchen: Solar Eclipse Quesadillas

8 12-inch tortillas  1 16-ounce can refried beans (Rosarita)  1 tablespoon taco seasoning mix  12 ounces Mexican cheese blend, shredded  Salsa and sour cream to serve    Preheat the oven to 400 degrees. Mash beans with taco seasoning. Build quesadillas by covering two-thirds of a tortilla with cheese and spreading the bean mixture in the […]

Jane’s Kitchen: Golden Sunshine Quinoa Salad

By Ingrid Hoffman   2 cups quinoa, pre-washed if possible  2 1/2 cups broth (vegetable or chicken)  16 scallions, white and light green parts only, sliced  1 cup golden raisins, chopped  1/2 cup rice vinegar  1/2 cup orange juice  1 teaspoon orange zest  2 tablespoons extra virgin olive oil  1/4 teaspoon cumin powder  1 cucumber, […]

Jane’s Kitchen: Vegan Meatloaf w/ Impossible Burger

For meatloaf:  ½ cup Panko breadcrumbs or 1 cup fresh soft breadcrumbs  ¼ cup unsweetened vegan plant milk (preferably oat) or vegetable broth 2 packages (12 oz each) Impossible burger, if frozen defrost in fridge overnight 2 tablespoons tomato paste or ketchup or BBQ sauce  2 tablespoons vegan Worcestershire sauce, like Wizard’s or Annie’s; or […]

Jane’s Kitchen: Impossible Venezuelan Picadillo in Fried Plantain Cups

12 Ounce package of Impossible™ Beef  1 Yellow Or Spanish Onion, Chopped  1 Green Pepper, Chopped  1 Red Pepper, Chopped  3 Garlic Cloves, Minced  1 Small Potato, Diced  1 Chipotle Peppers In Adobo Sauce, Finely Chopped 1 Teaspoon Garlic Powder  1 Tablespoon Cumin  1 Cup Vegetable Stock  2 Tablespoons Tomato Sauce  1/2 Cup Pitted Green […]

Jane’s Kitchen: Atakilt Wat (Eritrean Vegetable Stew)

½ head medium green cabbage, chopped  3 medium carrots, peeled and cut in chunks  3 medium potatoes, peeled and cut in chunks  1 cup cut green beans, fresh or frozen  1/2 red bell pepper, cut in chunks  1/2 yellow bell pepper, cut in chunks  4 tablespoon virgin olive oil  1 large onion, sliced  1/2 green […]

Jane’s Kitchen: Sauteed Saltfish in Fried Plantain Cups

8 ounces desalted salt fish (baccala), broken into small pieces or shredded  1 cup sliced onions  3 sprigs fresh thyme, leaves removed  1 large clove garlic, crushed  1 cup diced tomatoes  Hot pepper, minced, to taste  Kosher salt, to taste  Goya frozen Fried Plantain Cups (tostones) for serving    One Hour Method for de-salting salt […]