Aixa's Kitchen

Sofrito

I am from Puerto Rico. I grew up opening the freezer and seeing many small containers full of sofrito. Every time we ran out, there was still more in the freezer. My mother added sofrito to stews, soups, rice, and many other dishes. Sofrito adds so much flavor to the food that, now as a grown woman I have always made my own. Although you can find it in the Spanish section at most groceries stores, it does not taste as great as the one you make at home. It is very simple to make and it lasts for months in the freezer.

These are the ingredients I use to make my beloved Sofrito. You can substitute or add other kinds of peppers and herbs.

INGREDIENTS

1 red onion
1 yellow onion
2 Cubanelle peppers
1 red bell pepper
1 green bell pepper
2 garlic bulbs
2 cilantro bunches
2 culantro/recao bunches

INSTRUCTIONS

Wash the peppers and herbs
Chop onions and peppers into bigger pieces
Peel the garlic cloves
Blend all ingredients
Store in small containers in the freezer
Leave one container in the fridge for daily use

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Such a flavorful addition to many dishes

I store and freeze my Sofrito in recycled plastic cups

*Stay tune for recipes where you can use your sofrito!

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Mushroom Burgers

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These mushroom burgers are delicious and full of flavor!

INGREDIENTS

8 oz. whole Baby Bella mushrooms
2 eggs
2-3 slices sourdough bread
1/4 teaspoon Italian seasoning
1/4 teaspoon salt
1/2 tablespoon Nutritional Yeast https://amzn.to/2ZTZNDW
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons avocado oil, and more for frying the burgers
1/4 teaspoon ground flaxseed
half green bell pepper
1/4 red onion

INSTRUCTIONS

Chop slices of bread in food processor and turn into bread crumbs
Transfer bread crumbs to a medium bowl
Finely chop mushrooms in very small pieces, discard the bottoms
If using a cast iron skillet, preheat to medium
Add avocado oil to the skillet and sauté peppers and onions
Set aside to cool for 5 minutes
Add and fold the eggs, and add the rest of ingredients to the bread crumbs
Form and cook the burgers

If you are vegan, you can substitute the eggs for ground flax seeds mixed with water

*Flaxseed is such a nutritional powerhouse. It is one of the very few plant sources of omega-3 fatty acids and has a tremendous amount of antioxidants. It is also very high in fiber. To be able to get those benefits, it is important to know that flaxseed needs to be ground. If it is eaten whole, the benefits will be passed through the body undigested.*

If the day is nice and sunny outside, make these burgers, and consider going to a local park and have a picnic.

Enjoy!

PRODUCTS I RECOMMEND:

Food Processor https://amzn.to/3bK6MoD

Cookie Sheet https://amzn.to/3uDpbvU

Cookie Rack https://amzn.to/2ZWCrh1

Cast Iron Skillet https://amzn.to/3b0LzYn

Silicone Spatulas https://amzn.to/3q0nPb3

Nutritional Yeast https://amzn.to/37UofJM

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Lentil Meatballs

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Every time I make these meatballs I cannot stop eating them. I usually eat them with my Cilantro Aioli (https://aixaskitchen.com/?p=383) or with pasta. Absolutely delicious and with so much flavor. You should definitely give this recipe a try!

INGREDIENTS

2 cups cooked lentils
1 carrot (chopped in small pieces)
1 teaspoon ground flax seeds
1 teaspoon nutritional yeast
1/4 teaspoon salt
pinch of cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 egg
1/2 cup breadcrumbs
5 leaves of fresh oregano
4 tablespoons brown rice flour
Avocado oil for frying

INSTRUCTIONS

Blend the lentils and chopped the carrot in a food processor.
Transfer to a medium bowl and add the remaining ingredients.
Mix well and start forming the meatballs.
Preheat the skillet and add the avocado oil.
Fry the meatballs on medium-high.

TIPS

When you transfer the pureed lentils to the bowl and add the rest of the ingredients, it might seem like the mixture is moist but it dries as you mix it well. You will be able to form the balls without sticking.

This recipe makes approximately 20 meatballs.

You can bake them if you prefer.

*Flaxseed is such a nutritional powerhouse. It is one of the very few plan sources of omega-3 fatty acids and has a tremendous amount of antioxidants. It is also very high in fiber. To be able to get those benefits, it is important to know that flaxseed needs to be ground. If it is eaten whole, the benefits will be passed through the body undigested.*

PRODUCTS I RECOMMEND:

Food Processor https://amzn.to/2O8k6uQ

Cookie Sheet https://amzn.to/3uDpbvU

Cookie Rack https://amzn.to/2ZWCrh1

Cast Iron Skillet https://amzn.to/3b0LzYn

Silicone Spatulas https://amzn.to/3q0nPb3

Enjoy!

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Cilantro Aioli

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Aioli is a sauce that contains mayonnaise and other flavors such as herbs and vegetables. It can be used as a dip, dressing, over burgers or meatballs, crackers, it can be spread on bread, even on tostones or maduros. The possibilities are endless.

INGREDIENTS

1 1/2 cups Mayo (I like Vegenaise)
1 tablespoon lime juice
2 garlic cloves
1 bunch of cilantro
20 chives
1 teaspoon nutricional yeast
1/4 teaspoon salt (or more to taste)

INSTRUCTIONS

In a food processor blend all ingredients.

Enjoy!

If you make this delicious aioli, be sure to tag me (@aixaskitchen) so I can see what you pair it with!

PRODUCTS I RECOMMEND:

Food Processor https://amzn.to/3bK6MoD

Silicone Spatulas https://amzn.to/3q0nPb3

Nutritional Yeast https://amzn.to/37UofJM

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Vegan Banana Ice Cream

This is a very simple and easy to adjust recipe.

INGREDIENTS

4 large frozen bananas
A splash of plant based milk (add more if needed)
Chocolate Chips

INSTRUCTIONS

In a blender add bananas and milk.
Serve and top with chocolate chips.

*I have done this recipe using both my high speed blender (VitamIx) and food processor. Both work just fine.

PRODUCTS I RECOMMEND:

Blender https://amzn.to/3symDgD

Food Processor https://amzn.to/3bK6MoD

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Cast Iron Skillets

Cast iron skillets have been used for many many years. One of the great advantages of cooking with cast iron skillets is that the skillets heat up evenly and continuously. These skillets are very durable when used and cared for properly. And are a great source of iron (please consult your physician if you think it can affect your health). Another great benefit is that once you are done sautéing, you can transfer the skillet to the oven without having to change to a baking dish.

Nowadays, cast iron skillets are available pre-seasoned and at very reasonable prices. You can find cast iron skillets at Target, Amazon, even at Burlington and many other stores.

A lot of people are intimidated (like I was) and think that they will ruin the food or the skillet itself. However, you just need to follow some steps and there will be no sticking and your cast iron will work for years to come.

Always preheat your skillet starting on low heat, you don’t want to overheat the skillet.
Apply oil before placing the food in it. This will prevent sticking.
Avoid stirring too much.
When you are done cooking, let the skillet cool for a few minutes and while still warm, wash with warm water and dry completely with a towel.
Apply a thin layer of oil and store ( I use a silicone brush to apply the oil).

*Do not soak in water, this will cause it to rust.

I use a silicone brush to apply the oil before I store it

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Avocado Sourdough English Muffin

INGREDIENTS

half avocado
salt to taste
a pinch of garlic powder
1/2 teaspoon lime juice
vegan mayo (or you preference)
English muffin
paprika

INSTRUCTIONS

Mash avocado
Add salt, garlic powder and lime juice
Apply mayo to English Muffin
Add avocado and sprinkle paprika on top

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Vegetable Sourdough Skillet

INGREDIENTS

1 pound of fresh green beans (or a bag of around 35-40 green beans)
1 zucchini
1/2 cup red onion
1 shallot
1 carrot
fresh garlic
1/2 teaspoon onion powder
4 tablespoons of avocado oil
1/2 teaspoon salt (for vegetables)
1/4 teaspoon salt (for sourdough mixture)
1/2 teaspoon dried basil
2 tablespoons of butter (melted)
1 egg
1 teaspoon baking powder
3/4 cup of fed sourdough starter (starter that has been fed within the last 4-12 hours)
1/2 cup vegan shredded cheese

INSTRUCTIONS

Preheat the oven to 350° F
Cook the green beans and carrot in water and salt
Preheat 8” cast iron skillet on medium
Add the oil to the skillet
Place garlic, shallot and onion in skillet and sauté
Add drained green beans
Add onion powder and salt
In a bowl, combine sourdough starter, egg, basil, salt, butter and mix well
Pour the sourdough mixture over the vegetables and sprinkle shredded cheese
Bake for 25 minutes
Broil for 2 minutes

If you would like to learn more about Sourdough Starters, you can read my post here https://wp.me/pcOthW-a).

PRODUCTS I RECOMMEND:

Cast Iron Skillet https://amzn.to/2P8f55N

Cast Iron Rack https://amzn.to/3dPG0hf

Silicone Brush https://amzn.to/2NDyBad

Mason Jar https://amzn.to/3uDdtRL

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Beefless Sourdough Skillet

If you’re finding that you have too much sourdough starter, this is a great way to use some of it. But if you are wondering what a sourdough starter is, go to my post Sourdough Starter to learn about it.

INGREDIENTS

3 cups beefless meat
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
3 tablespoons nutritional yeast
1/2 teaspoon dried basil
2 tablespoons of butter (melted)
2 tablespoons olive oil
1 egg
1 teaspoon baking powder
3/4 cup of fed sourdough starter (starter that has been fed within the last 4-12 hours)
1/2 cup vegan shredded cheese