Rancher's Eggs

It is better know as Huevos rancheros, which originated on Mexican ranches in the 16th century. The cowhands and farmers needed a simple, hearty meat. There are many regional variations both in Mexico and U.S. 

Serves 4

~Use organic ingredients as much as possible~

1 cup (240 ml) each: cooked refried or pinto beans and salsa

olive or avocado oil

4 corn tortillas

4 fried eggs

1 avocado, sliced

sliced onions and garlic

(dairy-free) cheese, Mexican cotija or queso fresco, feta, Parmesan, Pecorino Romano, or Monterey Jack 

cilantro or parsley

lime juice

optional: add "heat" to the eggs:

1 cup (240 ml) pico de gallo salsa

1 jalapeño, seeded and sliced

hot sauce

roasted green chile

uno 1.  Cook each tortilla on a skillet.

dos 2. Fry the eggs.

tres 3. Place each tortilla on a plate, top with beans and salsa.

cuatro 4. Add a fried egg and the other ingredients.

cinco 5. Garnish with cilantro/parsley.

¡Buen Provecho!

Are you interested in more Hispanic dishes? https://veggiefernandezs.blogspot.com/search/label/Hispanic 

or breakfast meals? https://veggiefernandezs.blogspot.com/search/label/breakfast

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Cauliflower-Nut Meat

Cauliflower is one of the vegetables I buy, use fresh in salads, and waste the rest. Not a wise use of food. By the way, the leaves are edible also. Meat can be wrapped in the leaves; leaves used in salads or in a stir-fry; blanched, etc.-Mike

Cauliflower is associated with the island of Cyprus, by the 12th- and 13th-century Arab botanists. Hence, is also known as "Cyprus colewort". The island was under French rule until the 16th century and was introduced to France, then to British India in the early 1800s.

If serving guests, check to be sure no one is allergic to nuts.

Carne de coliflor y nueces (Spanish)

Serves 6-8 tortillas

Preheat the oven to 375F (190C)

1 head of organic cauliflower (try different types*) 

1/2 pound (225 g) organic nuts (pecans, walnuts, or Brazilian nuts)

2 tsp. (10 ml) organic lime juice

1 tsp. (2 g) each: round cumin and coriander

1 Tbs. (6 g) chili powder 

1 Tbs. (15 ml) olive oil

organic refried beans

organic chopped onions

(dairy-free) cheese

organic asparagus

optionals: your choice 

6-8 (gluten-free) organic tortillas

uno 1. Core and chop the leaves of the cauliflower.

dos 2. Pulse the cauliflower and leaves, the nuts, and lime in a processor or blender.

tres 3. Spread the mixture on a lightly greased baking tray.

cuatro 4.  Bake for 20-25 minutes.

cinco 5. Serve in tortillas shells with the other items.

*Different types of cauliflower:

white and green cauliflower

 green Romanesco cauliflower

 orange  cauliflower

 purple  cauliflower

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"Dry (Mexican) Soup"

It is a traditional southern Mexican dish with rice, cooked in a broth with interesting ingredients!

Rice is more than a dish in Mexican community. It is a sign of identity and history from before the Spanish. Brown rice is from the north. Red rice was typical of the central area of Mexico before spreading throughout the country. 

Sopa seca (Spanish)

Serves 6

1 Tbs. (15 ml) olive oil

1 organic onion, sliced

3 organic cloves of garlic, sliced

2 organic carrots, sliced

2-3 tsp. (4-6 g) chili powder or to taste

1 1/2 cups (195 g) brown rice

5 cups (1,2 L) water

1 cup (130 g) each organic : fresh or frozen green peas & diced tomatoes

1. Heat the oil over medium heat.

2. Add the onions and garlic. Cook, stir, about 2 minutes.

3. Add the carrots and chili powder. Cook, stir for about a minute.

4. Stir in the rice.

5. Pour in the water and bring to a boil.

6. Cover and cook on low until the rice is sold and the liquid is creamy, 40-45 minutes.

7. Stir in the peas and simmer 5 minutes.

8. Serve with tomatoes as a garnish.

See "headline" above. Check "Nutritional Information" and read about "Mexican Cuisine".

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Mexican Chicken, Slow Cooker

Add a few ingredients to the slow cooker, turn on, walk away, just add rice dish and salad, and enjoy a prepared meal tonight, 

Pollo mexicano (Spanish)

Serves 4

3 Tbs. (45 ml) olive oil

4 boneless, skinless organic chicken breast

2 (16-ounce/455 g) cans of organic pinto beans or cans of 3-bean, with the liquid

2 (10-ounce/285 g) cans organic diced tomatoes

2 Tbs. (18 g) fajita seasoning* or more to taste

black pepper to taste

cilantro or parsley

organic lime juice or wedges

cooked organic Mexican rice (with cumin and organic chicken broth) or

https://veggiefernandezs.blogspot.com/2022/02/mexican-rice.html

Try one of our salad recipes, also.

uno 1. Heat the oil in a skillet over medium-high heat.

dos 2. Season the chicken with black pepper.

tres 3. Cook the chicken for about 2 minutes on each side.

cuatro 4. Add the beans to the slow cooker.

cinco 5. Add the chicken breast.

seis 6. Pour the tomatoes in.

siete 7. Add the fajita seasoning.

ocho 8. Cook on LOW for 3-4 hours (chicken temperature of 165F/74C)

nueve 9. Serve with sprinkle of cilantro or parsley, lime juice or wedges, cooked rice, and salad.

*fajita seasoning: makes about 3 Tbs. (29 g)

Stir all together:

1 Tbs. (15 g) cornstarch

2 tsp. (4 g) chili powder

1 tsp. (2 g) paprika

1 tsp. (5 g) organic sugar

1 tsp (2 g) each: onion, garlic, and cumin powders

1/2 tsp. (1 g) cayenne pepper

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Oaxaca Pizza

Pizza-Mexico? Sure, it is a traditional Oaxacan cuisine, a simple street food. I first saw it from some American friends who have moved there with their two children. The kids liked it, so it must be good!-Mike

Is it a pizza? Well, it is served on a large crispy corn tortilla and sometimes open-faced, resembling a pizza. Like most street foods and those that are found on restaurant menus, ingreidents vary from cook to cook and city to city. 

Tlayudas Oaxaca

/tla-ú:-das  o:-ha-ka/

or 

Tlyaudas Oaxaqueñas (Spanish)

Makes 2

Preheat the oven to 450F (230C)

Tlayudas refers to the large tortillas at the market,

as well as the dish at restaurants.

2 large (dairy-free) corn tortillas or tlayuads

1 cup (100 g) (diary-free) cheese, queasily, Oaxaca cheese, or mozzarella

2 large Mexican chorizo sausages (cook 5-7 minutes) or substitute with any shreded meat or chicken of your choice, cooked

1 can (16 ounce/450 g) organic refried black beans

2 Tbs. (30 ml) avocado or olive oil

1 sliced or chopped organic onion

6 avocado leaves (hora de aguacate)

1 organic garlic clove, minced

2 organic radishes, sliced

1 organic lime

organic red salsa

chepiche herb or cilantro or parsley

optional:

• strips of chile de aqua or organic bell pepper
• organic avocado slices
• shredded organic cabbage
• organic sliced tomatoes
• any organic vegetables
• chile powder
• cumin
• black pepper
• chopped organic lettuce

1. Toast the avocado leaves for a couple of minutes on a grill.

2. Heath the oil over medium-low heat.

3. Fry the onions until they start to brown.

4. Add the garlic and any spices for a few minutes.

5. Cook the beans for 5 minutes.

6. Mash them into a paste or use a blender.

7. Add to the onions.

8. Add the cooked chorizo/meat.

9. Add crumbled avocado leaves.

10. Place a tortilla on a baking sheet or pizza stone.

11. Spread the bean mixture on it.

12. Add some meat.

13. Bake for 5 minutes.

14. Remove and add the lettuce, tomatoes, avocado, cheese, and any of the optional items.

15. Bake another 3-5 minutes.

12. Remove and serve folded in half, open-face, or cut them into slices. 

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Mexican Rice

 It is different from Spanish rice which uses saffron. While Mexican rice has a "little" more to the dish...

Arroz mexicano (Spanish)

Serves 3

1 1/2 cups (300 g) organic rice

3 cups (600 g) organic tomatoes sauce

3 organic tomatoes, chopped

1 organic onion, chopped

1 organic garlic clove, chopped

1 Tbs. (15 g) organic tomato paste

2 tsp. (4 g) each: annatto chilli or chili powers and cumin

1 tsp. (2 g) turmeric

organic peas

oil

1. Cook the rice with tomato sauce (instead of water).

2. Mix in the rest of the ingredients.

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Rotisserie Chicken Tacos

Usually we shredded the chicken, and add it to a taco with all the fixings. But let's add more spices to that rotisserie chicken!

1. Sauté with olive oil

• onions
• cumin
• paprika
• green chilies
• coriander 
• oregano
• garlic
• chili powder
• try chopped cactus (without the thorns of course)
• cayenne
• jalapeños

2. Add organic tomato sauce and little water

3. 1 Tbs. (15 g) organic sugar

4. Add shredded chicken and cook 5 minutes.

5.  A taso bar:

• chopped or dry cilantro
• chopped or dry parsley
• organic lime juice
• (dairy-free) cheese
• hot sauce
• organic avocado slices
• chopped organic red cabbage
• slices of organic radishes
• cilantro/parsley
• (dairy-free) organic yogurt
• chopped organic lettuce
• sliced organic tomatoes
• sliced peppers
• guacamole
• salsas (Try some of our recipes.)
• (dairy-free) dressing
• pickled organic: onions, jalapeños, and/or radishes
• organic (refried) beans

6. (gluten-free) taco shells of your choice. Try the spinach shells.

¡Comamos!

Let's eat!

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Mexican Caesar Salad

 A caesar salad is a green salad and croutons dressed with lemon or lime juice, olive oil, egg, ...created by an Italian who also had restaurants in Mexico and the U.S. Here is a Mexican variation of the salad.

Ensalada César (Spanish)

Serves 4

1/3 cup (45 g) green organic pumpkin seeds

3 Tbs. (45 ml) olive oil

2 (gluten-free) organic tortillas, cut into thin strips

1/2 cup (120 ml) Mexican crema, organic sour cream, or (dairy-free) organic yogurt

1/2 cup (65 g) grated Mexican Cotija cheese or a (dairy-free) hard cheese

1/2 cup (30 g) cilantro or parsley

juice of 1 organic lime

organic clove(s) of garlic

organic chopped mixed lettuce

1/2 cup (65 g) pickled jalapeños with vegetables, drained and chopped or a can of green chilies 

optional: 20 cooked shrimp

1. Toast the pumpkin seeds about 3 minutes. Set aside in a bowl.

2. Fry strips of tortillas in a little oil in a skillet over medium-high heat about 2 minutes. Place on paper towels to cool. Then break in half.

3. Combine the crema/sour cream/yogurt, cheese, 1/4 cup (15 g) cilantro/parsley, oil, lime juice, and garlic in a food processor. While pulsing, add 1 or 2 Tbs. (15-30 ml) of water.

4. In a blow of lettuce, add the dressing, jalapeños, pumpkin seeds, and optional shrimp, toss.

5. Serve with tortilla strips and more cheese.

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Fajitas Seasoning Mix

Mezcla de condimentos para fajitas (Spanish)

Makes 5 tsp. (10 g)

1 tsp. (2 g) each:

chill powder

paprika

garlic powder

cumin

oregano

dash of black pepper

1. Stir altogether.

P.S. Make more and store in a airtight container for up to 3 months.

Try the seasoning with: Chicken fajitas casserole

https://www.blogger.com/blog/post/edit/4757368533685219635/6723482086623771524

or any of the other Hispanic recipes.

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Turkey Tostadas

Tostada is the name for many Mexican dishes and other parts of Latin America, which has toasted tortilla as the main base. 

Tostadas de pavo (Spanish)

Serves 6

Preheat the oven to 350F (175C)

6 organic corn tortillas

1 1/2 pounds (680 g) organic ground turkey

2 ounce (60 g) taco seasoning mix*

3/4 cup (180 ml) water

organic refried beans, heated

1 or 2 each organic chopped: avocado & tomato

each: organic shredded: lettuce & (dairy-free) cheese

sliced organic green onions

organic sour cream or (dairy-free) yogurt

uno 1. Spray both sides of tortillas with cooking spray.

dos 2. Place on a cookie sheet and bake 10 minutes or until lightly browned.

tres 3. Brown the turkey over medium heat, stir, and drain liquid.

cuatro 4. Stir in the taco seasoning and water.

cinco 5. Spread beans over baked tortillas. 

seis 6. Cover the beans with the cooked turkey mixture, avocado, tomato, cheese, and lettuce.

siete 7. Top with green onions and sour cream/yogurt.

*homemade taco seasoning 

1 1/4  tsp. (6,2 ml) each: garlic powder, around cumin, onion powder

1 tsp. (5 ml) each: chili powder, oregano

to taste each: red pepper flakes, paprika, black pepper 

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Chicken-Avocado Wrap

Do you want a quick lunch for yourself or for a group...

Makes 1-2 servings

Adjust the ingredients 

for as many people in the group.

1 organic avocado

1 Tbs. (dairy-free) organic yogurt

3/4 cup (95 g) cooked, chopped organic chicken

1 large organic (gluten-free) tortilla wrap

(dairy-free) shedded cheese

some lefty spinach or mixed greens

optional:

• Mexican spices
• cumin
• organic lime juice
• sliced organic tomatoes
• cilantro
• chopped organic onions

1. Mash the avocado.

2. Mix in the mayonnaise.

3. Arrange a layer of spinach/lettuce greens on the tortilla.

4. Spoon the chicken and avocado mixture on top.

5. Add cheese and any optional items.

6. Wrap tightly. Slice in half.

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Avocado and Edamame Salad

Avocado fruit grows on a tree, originated in south-central Mexico, also called avocado pear or alligator pear.

Edamame beans also grow on trees. 

They have little more protein than other beans. Frozen edamame is branched, so it cooks quickly. Just thaw it for a salads.

Edamame's origin was in East Asia, 

Japanese: 枝豆 eda "branch" + mame "bean"

Chinese: 毛豆  mao  "fur" + dou '"bean"

Serves 4

A.

1 Tbs. (15 ml) each: rice vinegar and soy sauce or (gluten-free) liquid aminos

1 tsp. (5 g) toasted sesame oil or olive oil

2 tsp. (10 g) grated ginger

1 minced organic scallion

B. 

organic salad greens of choice

2 cups (260 g) organic, thawed frozen edamame

1 organic avocado

1 cup (130 g) organic, diced cucumber

C. 

1 Tbs. (15 g) sesame or sunflower seeds

一. Whisk together A.

二. Toss with B. 

三. Sprinkle with C.

Before eating...

いただきます (Japanese)

/itadakimasu/

lit. I will humbly accept it

开吃 (Chinese)

/kāi chī/

lit. start eating

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Nacho Bar

¡Hola!  When it is time to have a party, set up a Mexican food bar, and let the guest serve themselves.

Bar nacho (Spanish)

Serves 6-10 people

-Label gluten- and dairy-free items.-

-Use organic ingredients when possible.-

-Make some extra servings and keep in the refrigerator if needed. Save the left-overs for a salad the next day.-

blue and yellow bags of tortilla chips 
2 cups (260 g) each:

• shredded cheese 
• guacamole
• crumbled questo fresco (not a dairy-free cheese) or dairy-free goat cheese
• sour cream
• plain yogurt
• chopped tomatoes
• black beans, pinto, and/or refined beans
• rosted corn

1 cup (130 g) each:

• 3 types of salsas
• cilantro leaves
• chopped green onions
• sliced radishes
• (can) green chiles
• slides black olives 

3-4 organic limes, cut into wedges

3 sliced jalapeños

optional: cooked ground beef or turkey, and/or chicken

uno 1. Place various ingredients in separate bowls.

dos 2. Arrange them on table.

tres 3. Place layer of chips in bowls.

cuatro 4. Guest serves the different toppings on the chips or on small plate.

🎼 ¡Temps de festa! 🎸

💃 Time to party!🕺 

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Boiled Tilapia with Salsa

 Add some Latin flavor to a fish dish.

Tilapia hervida con salsa (Spanish)

Tilapia bullida amb salsa (Catalan)

Serves 4

Preheat the broiler 450F (230C)

Homemade salsa / Salsa casera; Salsa casolana:

organic cherry tomatoes cut in half

chopped parsley and basil

pinch or more to taste of red pepper flakes

1/2 minced organic shallot or onion

1-2 cloves of organic garlic

juice of 1 organic lemon

1/2 cup (120 ml) olive oil or more

substitute: a favorite store-bought salsa

uno / un 1. Mix all the ingredients.

Tilapia:

2 Tbs. (30 ml) olive oil

4 tilapia 

dos 2. Line a baking sheet with parchment paper or aluminum foil

tres 3. Brush with 1 Tbs. (15 ml) oil.

cuatro / quatre 4. Place the fish on the baking pan and brush with rest of the oil.

cinco / cinc 5. Cook 6-8 minutes until reach temperature of 145F (63C).

seis / sis 6. Plate and serve the salsa over each one.

siete / set 7. Serve warm or room temperature.

¡Buen provecho!

Bona gana!

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Chicken Mole without the Chocolate

The mole sauce is less sweet that a chocolate mole and good for people who are have a chocolate allergy.

Mole de pollo sin chocolate (Spanish)

Serves 4

Pre-heat the broiler

MOLE / MOLE:

(Add more to the number of items if you like.)

4 organic bell peppers

4 organic cloves of garlic

2 organic tomatoes

1  small can of green chiles 

1/2 cup (65 gr) each organic: sesame seeds, pumpkin, almonds, and chopped onion

1 1/2 cups (360 ml) organic chicken broth

olive oil

1 tsp. (14 g) oregano

3 organic corn tostada shells

1. Broil the bell peppers, garlic, tomatoes, and chile until skins are charred, about 15 minutes.

2. When cooled, remove the skins.

3. Toast the sesame seeds in a dry skillet for about 2 minutes, remove and cool.

4. In the same skillet, toast the almonds about 2 minutes, remove and cool.

5. In a blender or food processor, pulse the sesame seeds and almonds.

6. Add 1/2 cup (120 ml) of chicken broth and blend.

7. Sauté the onions and oregano in oil.

8. Add the puréed nuts and reduce the heat to low.

9. In the food processor, add the roasted vegetables and 1/2 cup (120 ml) broth

10. Add it to the onion-nut mixture in the skillet.

11. Break and pulse the tostada shells with roasted garlic and 1/2 cup (120 ml) broth. 

12. Cook, stir, over low heat for 20 minutes. If it is too thick, add a little more broth.

CHICKEN / POLLO:

olive oil

chopped organic onions

4 organic chicken breasts

1. Heat the oil over medium heat.

2. Sauté the onions and chicken (reach temperature of 160F/71C).

3. Pour the sauce over the chicken and simmer 10 minutes.

¡Buen provecho! (Spanish)

Bona gana! (Catalan)

Qué aproveite! (Galician)

Bom apetite! (Portuguese)

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Chicken Fajitas Casserole

 Make a few days before and heat for a last-minute dinner.

Cazuela De Fajitas De Pollo (Spanish)

Serves 4

Preheat oven to 350F (175C)

(Use organic ingredients.)

shredded cooked chicken

olive oil

each thinly sliced, organic: bell pepper and onion

(dairy-free) goat cheese

(dairy-free) shredded cheese

black pepper

fajita seasoning (see below)

green chiles or green chili sauce

optional: fire roasted tomatoes

choice of garnishes:

• chopped cilantro
• chopped parsley
• sliced  avocado
• lime juice
• (dairy-free) yogurt
• sour cream
• hot sauce...

1. Lightly grease or spray a baking dish.

2. Heat the oil over medium-high heat and sauté the pepper and onions.

3. Remove from the heat and add the chicken.

4. Combine the cheeses, fajitas seasoning, black pepper, chiles, optional roasted tomatoes

5. Add the mixture to the chicken. Toss.

6. Spread into the baking dish.

7. Add some cheese on top.

8. Bake about 20 minutes.

9. Remove and garnish the top.

Fajitas Seasoning Mix

(Use all for this recipe)

1 tsp. each:

chill powder

paprika

garlic powder

cumin

oregano

dash of black pepper

1. Stir altogether.

P.S. Make more and store in a airtight container for up to 3 months.

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Black Beans with a Twist

Black beans (Brazilian Portuguese: feijõs; Portuguese: feijões pretos; Spanish: frijoles negros, Catalan: fesols negres) 

by themselves are great. Add to dishes, on tocos, etc. But with other ingredients and spices, it is a dish onto itself!

Serves 4

2 Tbs. (30 ml) olive oil

1 organic each chopped: onion, garlic clove, carrot, and celery stalk

1 tsp. (5 g) each ground: cumin and paprika

+1 tsp. (+5 g) organic tomato paste

2 14-ounce (800 g) cans of organic black beans, safe the liquid

1 vegetable bouillon cube (= 1 tsp./5 ml)

sprigs of thyme leaves or dry thyme

1. Heat the oil. Add the vegetables and cook over medium-low heat, stir, about 10 minutes.

2. Stir in the spices, cook 2-3 more minutes.

3. Stir in the tomato paste, black beans and liquid, the bouillon cube/1 tsp/5 ml, and thyme.

4. Simmer about 12 minutes.

A comida estava deliciosa. (Portuguese)

La comida era deliciosa. (Spanish)

El menjar era deliciós. (Catalan)

The food was delicious.

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Turkey Chili

 So, I bought eight pounds (3,6 kg) of ground turkey! It was on sale. It has been in the freezer for a very long time, because I do not know what to make with it. The weather is cold, rainy, and chili sounds good....Here is what I did with 1 pound (455 g). I think I will have stuffed peppers with ground turkey next week. (https://veggiefernandezs.blogspot.com/2020/04/italian-stuffed-peppers.html)

Chile de Turquía (Spanish)

Serves 4

Add more or less spices to taste.

1 Tbs. (15 ml) olive oil

1 each organic diced: onion, carrot, celery, and bell pepper

1 organic small organic sweet potato, peeled and cubed

1 pound (455 g) organic ground turkey

1 cup (240 ml) water

1/2 can (7 ounces/200 g) each organic: tomato sauce, diced tomatoes with the juice, and black beans or kidney beans

1-2 Tbs. (15-30 g) ground chili powder 

1 1/2 tsp. (8,5 g) each: cumin, paprika, black pepper, and cayenne pepper

pinch of red pepper flakes

optional toppings:

• sliced organic avocado
• thinly sliced jalapeño
• shredded (dairy-free) cheese
• (dairy-free) yogurt
• chopped cilantro and/or parsley

• 
  
• uno 1. Heat oil in a soup pot over medium heat.
• 
  
• dos 2.  Sauté garlic, onions, bell peppers, carrots, celery, and sweet potato for 5-7 minutes, until soft.
• 
  
• tres 3. Add the turkey and cook until brown, about 5-7 minutes, stir and break up the chunks.
• 
  
• cuatro 4. Add water, tomato sauce, diced tomatoes with the juice, beans, and the spices.
• 
  
• cinco 5. Bring to a boil, then reduce to a bubble. Cook uncovered until the chili thickens, about 45 minutes. Stir. 
•  (a) If you do not what it to "bubble", turn down to simmer and cook for 3 hours.
•  (b) If it becomes to thick, add a little water.
• 
  
• seis 6. Taste and add more seasonings if you like.
• 
  
• siete 7. Serve hot with any of the toppings.
• 
  
• ocho 8. Leftovers will keep up to a week in the refrigerator or freeze for 3 months.

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Quinoa and Sweet Potato Salad

Quinoa is a gluten-free flowering plant. It was used to feed livestock 5-7 thousand years ago and for humans 3-4 thousand years ago in the Lake Titicaca basin of Peru and Bolivia.

quinoa plant

Sweet potato is native to Central or South America for nearly 5,000 years. There are over thousand species.

sweat potato flower

Ensalada de quinua y camote (Spanish)

Serves 4

Preheat the over to 350F (175C)

Use organic ingredients.

1 cup (130 g) each: drained cranberries and rinsed red quinoa

1 cup (95 g) chopped parsley leaves (or 1/2 cup/48 g of dry parsley)

1/4 cup + 1 tsp. (75 ml) olive oil

1 3/4 cup (420 ml) water

3 Tbs. (45 ml) apple cider vinegar

2 Tbs. (30 ml) honey

pinch or two of black pepper

1 large sweet potato, peeled, cut into bite-size cubes

1/4 tsp. (60 g) each: paprika and sumac

1/2 tsp. (120 g) each: granulated garlic and slivered almonds

4 chopped scallions

uno 1. Place 1 tsp. (5 ml) olive oil and quinoa in a small pot over medium-high heat. Stir about 1 minute.

dos 2. Add water and bring to a boil.

tres 3. Reduce the heat to low, cover, and simmer for about 15 minutes, until it is tender.

cuatro 4. Pour cooked quinoa into a fine mesh strainer and allow excess liquid to drain out.

cinco 5. Add vinegar, honey, and pepper the drained quinoa. Mix.

seis 6. Line two baking sheets with parchment paper.

siete 7. Place the sweat potato, 2 Tbs. (30 ml) olive oil, paprika, sumac, and garlic onto one baking sheet. Mix.

ocho 8. Bake 35 minutes, until the edges being to char slightly. 

neuve 9. Remove from the oven with spatula.

diez 10. Place the almonds on the other baking sheet and bake 10-12 minutes until lightly golden in color.

once 11. In a bowl, add cooled almonds, quinoa, sweet potatoes, almonds, cranberries, scallions, and parsley. Mix together.

doce 12. Serve cold.

Buen provecho!

Bon appétit!

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Vegetarian Chili (Slow-Cooker)

Beans! Peppers! Squash! and lots more make a great dinner and the slow-cooker does it for you!

Serves 6

Cooling time 4 hours

4 cups (520 g) diced organic butternut squash (about 1 small squash)

1 each organic: chopped onion and diced red pepper

4 minced organic garlic cloves

2 cups (480 ml) organic vegetable broth

1 (15-ounce) (430 g) organic each rinsed: black beans, pinto beans; diced tomatoes

2 Tbs. (30 g) ground cumin

2 tsp. (10 g) smoked paprika

2 medium organic avocados, sliced

chopped cilantro or parsley for garnish

(dairy-free) yogurt

organic lime wedges

organic (gluten-free) tortilla chips

1. Combine all the ingredients in a slow cooker.

2. Cook for 4 hours on High or 8 hours on Low.

3. Mash some of the squash to thicken the broth.

4. Serve topped with yogurt, avocado slices, cilantro/parsley, tortilla chips, and lime wedges

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