Tag Archives: red onion

Tofu Scramble

7 May

This was one of the main dishes we created for our 3rd KarmaFree Cooking class recently.  We were super excited because we got picked up by the local newspaper El Nuevo Día and we received tons of calls from people interested. We hosted 7 students who are not vegetarian, but are very interested in following a more natural and meat-free diet.  I was thrilled!!

Angie is the expert among us making tofu scramble…  but I made sure the ingredients were colorful, vibrant and easy to find in any supermarket.


Tofu Scramble and Potatoes 1



1 package of extra-firm tofu
1 vegetable bouillon cube with seas salt and herbs
½ red onion, chopped
1 orange bell pepper, chopped
1 package of fresh baby spinach
2 cups of cherry or grape tomatoes, halved
Olive oil
Butter or Dairy-free alternative like Earth Balance
Freshly Cracked Black Pepper
½ tsp turmeric


  1. In a large skillet over medium high heat, add the olive oil, a pat of butter and add the onions and peppers to soften.  Add the bouillon cube too and dissolve it in the mixture.
  2. Drain the tofu as much as you can.  In a bowl, pat it with a few paper towels.  Mash the tofu and add to the onions and peppers in the skillet.  Miox it well so the tofu starts infusing itself with the flavors in the skillet.
  3. Season with black pepper and turmeric.  Mix well.
  4. Add the tomatoes and spinach to the mixture.  Mix it all well and cover for a few minutes so the spinach wilts .
  5. Uncover and raise the heat a bit so the liquid that most probably accumulated at the bottom can evaporate a bit.


Tofu Scramble with tomatoes, onions, peppers and fresh baby spinach.



Serve alongside these Double Mustard Roasted Potatoes and your favorite toast.

Purple Potato Mash

26 Sep

I am a potato lover!!!!! So let’s show some love to the purple potato too…

Nothing to be afraid of. It tastes just as delicious as any waxy potato.

Here’s how I make them…


3-4 baby purple potatoes, quartered
1 tbs of butter
¼ cup of blue cheese crumbles
½ cup of pickled red onions, drained
1 handful of shredded 6 cheese blend
1 tbs toasted sliced almonds
Salt and Freshly Cracked Black Pepper
  1. Boil the potatoes just like any other potato… placing them in a medium pot with water almost covering the potatoes. Salt liberally. Place over medium-high heat. Cover the pot and bring to a boil. When the water is boiling and steam is starting to escape the lid, turn the heat to medium low and boil/steam until the potatoes are tender for about 10-15 minutes.
  2. When the potatoes are tender, drain all the water and in that same pot you cooked the potatoes in, leave the potatoes and add the butter and blue cheese crumbles. Mash them well.
  3. When the potato mixture looks homogeneous, add in the pickled red onions and stir them in. Season with freshly cracked pepper.
  4. Transfer mash to a large ramekin or oven-safe dish. Sprinkle with shredded cheese and the toasted almonds. Bake in a 350F oven until the cheese on top melts and gets golden brown.

Great and unexpected potato side dish… or as a main dish casserole with a nice green salad.

Mojito Criollo

19 Apr

When I’m on a hurry to eat but without any time to actually cook anything… I boil potatoes. I boil them by themselves or with any other root vegetable I have in my fridge – yautías, malangas, batatas (sweet potatoes), etc.

But potatoes by themselves are kinda boring, no?? But with a Mojito Criollo… not so much.

I like to eat my yuccas with a Cuban-style mojito. But in Puerto Rico, people prefer their mojitos with some tomato in it. And we’re not talking the alcoholic drink mojito… we’re talking something you use to “mojar” or dip your potatoes in. It’s a super versatile sauce. This is how I make it…



2 large tomatoes, chopped
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
1 yellow onion, sliced into strips
1 red onion, sliced into strips
2-3 garlic cloves, smashed
Olive oil – about 2 tbs
Salt to taste
Garlic & Herbs Seasoning
The juice of 2 limes
  1. In a medium saucepan over medium-hi heat, pour the oil and add the onions, peppers and garlic cloves. Sautee for a few minutes until everything starts wilting a bit. Season with some salt to help that wilting process.
  2. Add the chopped tomatoes. Season with additional salt and the garlic & herb seasoning. Mix well to combine. The moisture in the tomatoes will start to create the sauce. Cover the sauce pan and lower the heat to medium-low. Allow the mixture to cook and the flavors to meld together for about 10 minutes.
  3. When you feel the onions, pepper and tomatoes look cooked and “saucy”. Turn the heat off. Add the juice of the lime juice and mix well together. Let it rest for a few minutes before you serve over your favorite “vianda”.

This is the best way to eat potatoes or other boiled root vegetables when preparing for a fast or when coming out of one.

Pickled Red Onions

7 Mar

Onions are the cornerstone of my cooking… I rarely cook without onions. But my onion of choice is mostly the yellow onion. Red onions, on the other hand, are not part of my usual grocery shopping list. They’re more like a treat.

However, I love to add red onions to my salads… very thinly sliced red onions are perfect to give that little something to a huge plate of greens. But I have noticed not everyone is a fan of onions in salads like I am. The times I have tried to add red onions to the salad course at the Yoga Center, I have been received with resistance. They’re too pungent… they’re too strong… my breath will stink afterwards… are some of the critiques I have received.

So I’ve had to become creative when delivering my onion news to those non-believers… How about a pickled onion?? The flavor of onion, but mellowed out to satisfy the skeptics.

Here’s how I do them…



1 red onion, sliced as thin as possible
2 tbs rice vinegar
1 tbs warm filtered water
1 tsp salt
  1. Place the sliced onions in a bowl with a cover.
  2. Add the rest of the ingredients. Toss to coat.
  3. Allow the onions to soften in the vinegar/salt mixture.

Now you can certainly enhance this basic pickle technique. I have added lime juice instead of vinegar. I have added fresh parsley and sometimes even a clove of garlic. You could add some pepper too…

The basic premise is that by marinating the onions in vinegar and a little bit of water, the onions will soften and the flavor will soften as well, making them the perfect addition to your salad.

Pizza Rosa – my take on a classic from Pizzeria Bianco

16 Jun

I am a pizza fan and I love to find new interesting flavors for my pizzas…  When I was watching an episode of The Best Thing I Ever Ate on Pizzas, I learned about the Pizza Rosa from Pizzeria Bianco.  It sounded strange and delicious too…

I have heard of Bianco before – on TV, from Martha Stewart… but Pizzeria Bianco is in Phoenix, Arizona and I have no plans to visit Phoenix anytime soon.  So the only way to try the flavors of this pizza is making it myself.  And the ingredients were not so foreign to me – red onions, parmeggiano reggiano cheese, rosemary and PISTACHIOS?!?!?!  Yep, Arizona pistachios to be exact.  Well, my pistachios would have to be from Walgreens, but I was intrigued nonetheless on how this would turn out.

My take on PIZZA ROSA from Pizzeria Bianco

1 flat bread or store-bought pizza dough round
Red onions, thinly sliced using a mandoline in the thinnest setting
Pistachios, shelled and ground in a food processor
Pecorino romano cheese, grated
Italian Cheese blend of shredded cheeses
Fresh Rosemary needles, chopped finely


  1. Pre-heat your toaster oven to 450F.
  2. Place the flatbread on a cookie sheet…  I use the small cookie sheet from my toaster oven.
  3. And top with the topping in this order – first place a small amount of the Italian cheese blend (about a small handful), then spread the onions, then the pistachios, then a light shower of the freshly grated pecorino romano cheese and finish off with a sprinkling of rosemary.  My fresh rosemary has dried in the fridge so I just crumbled it with my fingers.
  4. Place in oven for about 5-10 minutes, until the cheese on top gets some golden brown flecks.
  5. Take out and wait about 1 minute for the cheese to set, slice it and enjoy. 

You will make this pizza time and time again.  The pistachios are an unexpected ingredient, but they work with the onions and cheese.  Now I know why it was on the Best Thing I Ever Ate list…

Do you think I could have won the pizza contest with this Pizza Rosa???  I think so…

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