At my house, we eat a mostly vegetarian diet. We occasionally “flex it,” especially on important occasions like when pepperoni happens to be on pizza or if Carolina BBQ appears on a menu. But on a day to day basis, it’s veggies for us.
We also happen to be big fans of big flavor. And by flavor, I mean spice. And by spice, I mean really, really spicy. Even Graham and Will don’t mind a little bit of spiciness in their food.
We particularly enjoyed this meal that I recently made: Puff Pastries with Avocado, Salsa and Cream Cheese served with a side of Spicy! Chili Beans. In lieu of the beans, I served the kids carrots and dip.
If you are a lover of all things flavorful, try out this meatless menu. I think you’ll enjoy it. That is, if you like it hot. Otherwise, you’ll like it not!
Puff Pastries with Avocado, Salsa and Cream Cheese
Makes approximately 18 pastries
Ingredients:
One box of frozen puff pastry (two sheets)
1 ripe avocado, halved and mashed (approximately 1 tablespoon of avocado per pastry square)
4 oz reduced -fat cream cheese (approximately 1 teaspoon of cream cheese per pastry square)
1/3 cup salsa
salt and pepper
1 egg, beaten
Directions:
Preheat oven to 400F and coat to baking sheets with cooking spray.
Thaw puff pastry. Flour your counter top and roll out each pastry sheet thinly. With a pizza cutter or knife, slice the puffed pastry into approximately 2-inch by 2-inch squares. (Approx. 18 squares per sheet.)
On half the squares, place a dollop of avocado, cream cheese, and salsa, then season with salt and pepper. Use the remaining squares as the lids and place one lid over the filling mounds. Seal the pastry packages by pressing the edges with a fork.
In a small bowl, beat an egg and brush on top of pastries. Bake for 15 to 20 minutes, or until it is brown and puffy.
Remove from the oven and serve warm or at room temp. Store leftovers in an airtight container in the refrigerator or freezer and reheat in oven to maintain flakiness.
Spicy Chili Beans
Ingredients:
2 cans of beans, drained (I chose black beans and kidney beans)
1 28 ounce can of crushed tomatoes
2 cans of green chiles, undrained
1 teaspoon sriracha or samble oelek
2 teaspoons chipotle in adobo
1-2 teaspoons hot sauce
1 1/2 teaspoons salt
1 teaspoon dried basil
2 teaspoons garlic powder
1 1/2 – 2 teaspoons cumin
2 tablespoons chili powder
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Optional, green onions and plain Greek yogurt.
Directions:
Combine ingredients and bring to a boil. Reduce to simmer and simmer approximately 20-30 minutes. Serve and top with Greek yogurt to tame heat if desired, and chopped green onions.
Hope you enjoy!
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