Here are a few of our favorite Recipes. We hope this section will continue to grow, as you submit your own favorites.
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Baked Flour Tortilla Chips
1 pkg or 10-12 , 7-inch flour tortillas (made without lard)
Cut into wedge shape or into strips. Using spray bottle, moisten with water and sprinkle with salt, garlic powder, and chili powder, or cayenne pepper to taste.
Try adding squeezed lime juice to water for additional flavor.
Preheat oven to 400 degrees. Place wedges on baking sheet in single layer on top oven rack and bake for 3 minutes or until crisp, being careful not to overbrown. Serve with salsa.
Corn Tortilla Chips
Use the same procedure as above.
Fresh Chunky Salsa
4 - 6 fresh medium ripe tomatoes chopped, strain to remove seeds
1 small - medium sweet onion chopped fine
2 fresh jalapeno chilies, seeded, stemmed, diced
1 tablespoon of red wine vinegar
1 clove of minced garlic
1 tablespoon of minced cilantro
Salt & pepper to taste.
Mix all ingredients and place in a glass bowl. Referigerate until ready to use. Serve with Baked Tortillas Chips
Guacamole
1/3 cup diced onion
2 Ripe Avacados
1 diced Tomato
2 Tbs. Fresh Lime Juice
1 Tbs. Fresh chopped Cilentro
1 1/2 tsp minced Serrano Chile
1 tsp minced garlic
1/2 tsp salt
1/4 tsp oregano
Rinse onion in sieve under cold water, drain. Mash 2 ripe avacados, pitted and peeled, in bowl. Add remaining ingredients. Mix well. Makes 2 cups. Serve with Baked Totilla Chips.
SALADS
Chunky Garden Salad in HerbedViniagrette
1 large cucumber
1 large tomato
1 green pepper
1 sweet onion
3-4 tbls of olive oil (preferably virgin)
Rice vinegar to taste.
Italian herbs seasoning to taste.
Romaine lettuce leaves
Cut cucumber, tomato, green pepper and onion into large cubes or slices and place in a medium size bowl. Add olive oil, herb mixture, salt & pepper to taste and mix until vegetables are coated with oil and seasonings. Referigerate 1-2 hours and serve cold on Romain lettuce leaves.
Soups
2 cans black beans or equivalent of cooked beans 1 small onion chopped
1 tbls olive oil
6 cloves of garlic finely chopped, or 1 tsp garlic powder
1 14 oz. can Mexican style stewed tomatoes
Saute onion and garlic in oil, then add beans and tomatoes. Heat to serving temperature and garnish with a sprinkle of soy cheddar flavor cheese, or 1 tsp. sourcream substitute. 2 large servings or 4 small
Uncle Ian’s Weekend Soup
I am a soup freak...THE soup freak probably. I was raised in Scotland and Ireland (imagine the broghish lilt and rrrolling R’s as you read this), and hot, nutritious soup was on the table at least once a day for as long as I can remember (and I’m really old now, so that’s a long time....grin) Although I compost many of the fruit and veggie bits I accumulate during a week of cooking, I stash all the tasty little onion and garlic shells and stems, ends of cukes and zucchini, etc. in a baggy in my freezer for my weekend soup.
On Saturday morning, I get up and dump the bag of frozen stuff into a large pot half filled with water and bring it to a full boil (covered, of course to trap all those vitamins...and certainly not until after taking tea). I season the mess with whatever I feel like at the moment (basil, marjoram, thyme, yada-yada...go with your instincts for the moment). I turn the heat down to a simmer while I chop ingredients I have laying around from the garden (onions, leaks, potatoes, lots of garlic, etc...whatever’s handy). Don’t forget to throw all the ends in and shells in the pot, but store the fresh veggies you just chopped in a big bowl for later addition. MOST IMPORTANT, throw a whole chopped apple in the pot. Sometimes some of the green bits I stash in the freezer give a bitterness to the soup that the apple cuts out with it’s natural sugar content.
After the mess simmers for a couple hours, I mash it with a potato masher and drain the liquid into another pot and throw the cooked up mushy fibre into the compost heap in the garden. I can then add the actual ingredients of my soup I chopped up earlier.
The theme of your soup can be whatever you want because you’ve created a brilliant base from which to work. I even use the base for cooking beans and rice. They taste so much better with a fresh bouillon base right out of my garden.
Bon Apetit!
MAIN DISHES
Veggie Enchiladas
12 corn or flour tortillas
1 can enchilada sauce (or make your own)
3 cups diced zucchini
2 cups diced tomatoes
1/4 cup diced carrots
1/4 cup green onions or sweet white onions
1/4 cup green chile or green bell pepper
4 cloves of minced garlic
1 tablespoon minced cilantro
1 1/2 teaspoon ground cumin
Salt & Pepper to taste
Lightly coat skillet with olive oil; heat over medium heat until hot. Saute vegetables and herbs until tender. Season with salt and pepper. Dip tortillas in Enchilada Sauce then fill each one with vegetable mixture. Roll and place seam side down on a baking sheet and place in preheated 350 degree oven for 15-20 minutes. Heat remaining Enchilada Sauce and serve over enchiladas. Top with cilantro and sprinkle with cheddar flavored soy cheese grated.
Bean & Rice Tortillas
8 whole wheat tortillas
1 lg can black or kidney beans
1 4-oz. can diced green chiles
2 cups cooked brown rice
1 large onion finely diced or grated
2 tbls chopped fresh cilantro
1 tsp. red chili powder
1 cup shredded Monterrey Jack flavored soy cheese
1 cup Salsa
Mash beans with onion in a large bowl. Stir in cilantro, chiles and chili powder and add brown rice. Fill each tortilla with equal amounts of mixture and sprinkle with grated soy cheese. Place seam side down on non-stick baking sheet. Pour salsa over burritos and bake at 350 degrees for 20 minutes.
Easy Vegetable Pancakes
2 cups Bisquick or other pancake mix*
1 cup rice milk or regular milk
2 ears of fresh corn or equivalent in frozen or canned
1/2 cup chopped green and red pepper
1 small diced sweet onion
Olive oil in spray can*
Since we are vegetarians I omit the eggs as called for on the package. You may include two eggs for this recipe and I substitute rice milk for regular milk. If using fresh corn, remove kernels from cob. Mix pancake mix and rice milk in a bowl. Stir in chopped vegetables and corn. Spray skillet lightly with olive oil and drop batter by spoonfuls onto hot surface of skillet. Turn when tiny holes appear on topside. Keep warm in oven until all pancakes have been cooked. Serve with a tossed green salad.