Appetizers

Best Seven Layer Dip Ever

Real Deal Bruschetta

Summertime Spring Rolls

Do it Yourself Sunshine Veg Sushi

Swiss Chard, Spinach, and Seitan Taquitos

Not Your Mama's Cheeseball


Curried Potato and Sweet Corn Taquitos

Raw Avocado Miso Dip with Vegetable Crudites


Roasted Eggplant Spinach Dip with Crostini

Swiss Chard, Spinach, and Seitan Taquitos

From the Blog archive: Eat Yo Greens! Happy Springtime Cooking with Dark Leafy Vegetables

SWISS CHARD, SPINACH, AND SEITAN TAQUITOS

These taquitos are a healthy way to get one’s taco stand fix. They are savory and highly addictive! This recipe is a great way to use Farmer’s Market spring offerings but adjustments can be made for all year round.

3 cups finely chopped swiss chard and spinach 

1 clove garlic minced

1 small spring onion with onion greens (1/4 cup chopped leek or yellow onion can substituted)

1/3c garlic greens chopped (optional- available in spring at Farmers’ markets)

1 cup chopped seitan*

2-3t tamari

10 corn tortillas

1T oil

1 recipe Avocado Sauce 

1 recipe Guajillo Tomatillo Salsa or salsa of choice
1 cup shredded green leaf lettuce and/or cabbage
2 diced romas tomatoes
1/2 cup shredded jack cheese 

Preheat oven to 400 degrees. Saute all greens, garlic, onion together in oil. Season with tamari to taste. Cook until greens have shrunk and are fully cooked, about 5 minutes. To assemble: first, soften tortillas so that they are pliable to work with. To soften heat gently both sides of a tortilla in a lightly oiled skilled. Repeat with all tortillas. Place 2 T of filling on tortilla. Filling should be placed in a line on bottom 1/3 of tortilla. Then roll up the tortilla tightly around filling. Place taquito seam side down on baking sheet. Continue with until all taquitos are made and bake for 20-25 minutes, or until crispy. Place all taquitos on large plate and garnish with shredded lettuce and/or cabbage, shredded cheese, and diced romas.

 *Seitan is a high protein vegetarian food made from wheat gluten. It has a meaty, chewy 

texture which is why it is a great ingredient to use in place of meat.

 Taquito filling saute, Preparation of tomatillos and tortillas, Rolling of taquitos

Sides

Coconut Hibiscus Rice

                                                       

Caribbean Style Black Beans

Healthy Refried Beans

Peruvian Yellow Beans with 

Rosemary and Garlic

Quinoa Tabouleh

Caribbean Style Black Beans

From the Blog archive: Banana Leaf Wrapped Tamales

CARIBBEAN STYLE BLACK BEANS

This recipe is best prepared with black beans that are cooked from scratch. Canned beans can be used, however, I don't like canned beans at all. They have a tinny flavor and are hard on the digestive system. I find canned beans gross, disgusting, and lacking life force. Making beans from scratch is easiest with a Crock pot, especially recommended for cooking beans at high altitude. With a little extra effort, and planning, fresh cooked beans are a welcome staple to a healthier lifestyle.

4 cups cooked black beans

1/2 yellow onion, minced

3 cloves garlic, minced

1 red pepper, diced

1 thumb sized hunk of ginger, minced

2t dried thyme or 2T fresh thyme

2T fresh basil, opt.

2T sea salt or more to taste

2t black pepper

1-2t fresh grated nutmeg

1t allspice

juice of one orange

1T olive oil

In medium sized saucepan, heat oil over medium heat. Add onion, garlic, and red pepper and saute until onions turn glossy. Add beans and just enough water to cover beans. Add all other ingredients and let simmer for at least 30 minutes so flavors fully infuse. 

Coconut Hibiscus Rice

From the Blog archive: The Joy of Cooking en Mexico

Coconut Hibiscus Rice

The idea for this recipe came from Ricardo Barrios, the father of my youngest son and a Mexican native. Hibiscus flowers turn everything they are in a deep magenta color. They turn this rice a gorgous purplish pink color and impart a special, slightly tangy flavor as well. You can find these flowers at your local herb shop or health food store, or check for them in the mexican sections of the grocery store. The spanish name is Jamaica. Any white rice will work in this recipe, however, Jasmine imparts a nice fragrant touch and Arborio rice results in a creamier version.

1.5T coconut oil 

1.5c coconut milk

1.5c water

1c white rice of choice 

1/6 c dried hibiscus flowers

1/8 c dried unsweetened coconut 

1/2t sea salt

Heat oil and rice in small saucepan suitable for cooking rice. Saute together for a few minutes until rice is slightly cooked and glossy. Add water, hibiscus flowers, and salt and let mixture go to a boil. Reduce heat to a simmer and let cook, covered,  about 20 minutes or until rice is finished. Rice will continue cooking when taken off heat. NEVER stir rice while it is cooking. Rice can be fluffed after it is done cooking.

Breakfast

Chilaquiles with Kale in Guajillo Cream Sauce

Perfect Hash Browns

Special Recipe Scrambled Tofu with Spinach

Special Recipe Scrambled Tofu with Spinach

From the Blog archive: Brunch: Hash Browns, Scrambled Tofu and Green Chile Sauce

SPECIAL RECIPE SCRAMBLED TOFU WITH SPINACH

Tofu, is scary and incredibly foreign to many. It carries a certain health nut stigma with it that is hard to shake out of the mainstream headtrip. The key to tofu is in its' preparation. It is a very bland, yet adaptable food which soaks up neighboring flavors well. This recipe is a great introduction to the culinary greatness of the humble soybean curd called tofu. Try it- really- just try it!

serves 2-3

1/2 a block of firm tofu, crumbled

1-2T Tamari (or soy sauce)

2 cloves garlic, minced

2 cups fresh spinach, chopped

1 roma tomato, diced

2T nutritional yeast

2t curry powder or 1t tumeric powder

In a thick bottomed medium saucepan or skillet add all ingredients. Stir frequently while cooking over a medium low heat for 5 minutes. Scrambled tofu is ready when you smell the garlic aromas being released and the spinach is fully wilted. Swiss Chard or Kale can be substituted for the spinach.