Blueberry-Mango Salsa

A fruity salsa for grilled fish, chicken, tacos, or an appetizer with chips is found in many places in Mexico and the U.S. Don't forget the jalapeños, or not!

Makes +2 cups (+260 g)

Severs 6

~Use organic ingredients as much a possible.~

chopped red onion

1/4 cup (160 ml) lime juice

dash of red chili flakes or deseeded minced jalapeño to taste

1 ripe mango, peeled, pitted and diced small

1 cup (130 g) blueberries

1 diced avocado

1 Tbs. (15 ml) olive oil

chopped cilantro or parsley

optional: 1/2 cup (65 g) black beans, drained

uno 1. Mix the lime juice and chili flakes.

dos 2. Sit for 5 minutes.

tres 3. Mix the rest of the ingredients together.

cuatro 4. Stir in the lime juice.

cinco 5. Serve over fish or chicken, in tacos, or set out for an appetizer.

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Korean "Tacos" with Kimchi

Kimchi /kimchee/ is a side dish of salted and usually fermented cabbage or radish. Now the seasoning can be mild to, should I say, spicy chili, garlic, ginger, and other "ingredients". Start with a small jar of mild kimchi the first time. If you like it, then try these tacos. Oh, kimchi has a "different" smell. 

김치 타코 (Korean)

/gimchi tako/

Severs 4

8 (gluten-free) tortillas

2 tsp. (10 ml) olive oil

8 organic eggs, lightly whisked

2 ripped avocados

2 Tbs. (30 ml) organic lime juice

4 Tbs. (dairy-free) yogurt

1 cup (130 g) chopped kimchi, lightly blotted dry

sliced organic scallions

일 /il/ 1. Warm the tortillas in a skillet, cover, set aside.

이 /ee/ 2. Heat the oil and scramble the eggs for about 4 minutes. Then remove from the heat.

삼 /sam/ 3. Blend the avocados, lime juice and yogurt.

사 /sa/ 4. Fill the tortillas with the scrambled eggs, topping with the kimchi and scallions. 

오 /oh/ 5. Drizzle the avocado sauce.

Here is a list of kimchi dishes: https://veggiefernandezs.blogspot.com/2021/11/kimchi-dishes.html

or 

Korean Chicken: https://veggiefernandezs.blogspot.com/2018/10/korean-fried-chicken.html

Korean Chicken and Bean Salad: https://veggiefernandezs.blogspot.com/2014/07/korean-chicken-and-bean-salad.html

Make your own kimchi: https://veggiefernandezs.blogspot.com/2011/06/kim-chee.html

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Turkey Chili

Turkey is a traditonal dish in Mexico for the winter holidays. What a better way to use leftover turkey than with a hot chili dish.

Chile de pavo (Spanish)

Serve 8

1 pound (455 g) ground or shredded turkey

1 diced organic onion

1 jalapeño seeded and finely diced or small can of green chili

4 minced organic garlic

1 Tbs. (6 g) chili powder, or more to taste

1 tsp. (2 g) cumin 

1 diced organic bell pepper

3 Tbs. (45 ml) organic lime juice

14 1/2 ounces (625 g) organic crushed tomatoes and its juice 

1 Tbs. (15 g) organic tomato paste

15 1/2 ounces (625 g) organic kidney beans, drained and rinsed

optional broth and/or beer depending on how "watery" you want

optional toppings:

• (dairy-free) cheese
• organic green onions
• cilantro or parsley
• (dairy-free) yogurt
• sliced organic avocado

uno 1. Reheat the turkey or cook the ground turkey in a skillet with the chili powder, onions, japlapeño/green chili, and garlic.

dos 2. Add the remaining ingredients and bring to a boil.

tres 3. Reduce to simmer uncovered for 10-15 minutes or until the chili has the thickness you want. Add broth and/or beer for a less thickness.

cuatro 4 Top with cheese, green onions, cilantro/parsley, avocado, and/or yogurt. 

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Stir Fry Tofu with Mangos

  I usually do not add fruit to a stir fry, but I have leftover mango from the Tofu Mango Dessert...

豆腐とマンゴーの炒め物 (Japanese)

/tōfu to mangō no itamemono/

Serves 4

Cooked organic rice

Mango Sauce マンゴーソース /mangōsōsu/:

1 organic mango, peeled, cored, and chopped

2 Tbs. (30 ml) each: GF liquid aminos and organic lime juice

1 tsp. (4 g) each: cumin, cornstarch, and chili paste

Japanese

i /long e/

一 /ichi/ 1. Use a food processor or blender to blend all the ingredients.

Stir fry 炒める /itameru/:

olive oil

1 package of organic extra firm tofu, drain and pressed out the liquid for 30 minutes or place in the microwave for a minute or two

chopped organic garlic

grated organic ginger

chopped organic bell pepper

organic onion, cut into fourths

organic spinach

chopped zucchini

sesame seeds

二 /ni/ 2. Cut the tofu into bite-size squares or triangular shapes.

三 /san/ 3. Heat the oil in a wok or a skillet over medium heat. 

四 /shi/ 4. Add the tofu in small batches and cook until lightly browned. Keep flipping to brown on all sides.

五 /go/ 5. Remove the tofu.

六 /roku/ 6. Add more oil and sauté the ginger. Leave in the pan or remove.

 七 /shichi/ 7. Sauté the vegetables.

 八 /hachi/ 8. Reduce the heat and add the tofu and sauce.

 九 /kyuu/ 9. Add a little (GF) flour and stir until the sauce thickens.

 十 /juu/ 10. Place in a bowl and sprinkle with sesame seeds over the rice.

Try some other

tofu dishes: https://veggiefernandezs.blogspot.com/search/label/tofu

Asian dishes: https://veggiefernandezs.blogspot.com/search/label/Asian

Tofu Mango Dessert: Spicy Mango Tofu Dessert: https://veggiefernandezs.blogspot.com/2024/03/japanese-dessert-tofu-mango.html

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Stuffed Kaboha Squash

The dish is from Mexico or Peru, with a touch of cocoa and a hint of chipotle, top off with dish of fresh tomatoes and you have one great dinner.

Kabocha Rellena (Spanish)

Serves 6

preheat the oven to 400F (200C)

Kabocha:

1 organic kabocha squash, about 4 pounds (1.820 g)

2 Tbs. (30 ml) organic coconut oil, melted

14 ounce (400 g) organic black beans, inside and drained

1 organic ripe avocado, diced

3 organi green onions, thinly sliced

1/4 cup (60 ml) (dairy-free) yogurt

chopped cilantro or parsley

optional crushed chilies

uno 1. Cut the squash in half, lengthwise, and scrap out the seeds.

dos 2. Cut each half into 3 wedges.

tres 3. Place on parchment-lined baking sheet and brush inside with melted coconut oil.

cuatro 4. Bake for 30-45 minutes, or until it is tender when pierced with a fork.

Salsa de tomate:

1 Tbs. (15 ml) organic coconut oil

1/2 diced organic sweet onion

2 large organic garlic cloves, smashed and minced

14 ounce (400 g) (fire-roasted) dice tomatoes, save the juice

2 dried pitted organic dates

1 Tbs. (15 g) each: tahini or cashew butter and chipotle pepper

2 tsp. (10 g) cocoa powder

1 tsp. (5 g) each: cinnamon and dried thyme

little Himalayan salt

juice of 1 organic lime

cinco 5. Sauté onions in oil.

seis 6. Add garlic for a minute.

siete 7. Stir in the tomatoes with the juice.

ocho 8. Simmer for 5-10 minutes.

nueve 9. Purée until smooth but a little chunky.

diez 10. Sit aside and cover to keep warm.

Ahora (now):

once 11. When squash is baked, remove, place wedges on serving plates.

doce 12. Drizzle with the tomato sauce.

trece 13. Scatter with black beans, dice avocado, and green onions.

catorce 14. Dollop of yogurt, some cilantro/parsley, little lime juice, and pinch of chilies.

!Buen Provecho!

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Pico de Gallo Sauce

It is translated "beak of rooster" but has nothing to do with roosters or birds. It originally referred to eating by pinching between the thumb and finger, making a rooster's beak. 

Aka salsa fresca "fresh sauce" found in Mexican cuisine.

Makes 1 cup (240 ml)

1 finely diced organic onion

1 medium jalapeño or serrano pepper, seeded and minced

1/4 cup (60 ml) organic lime juice

1/4 tsp. Himalayan salt

6 organic diced tomatoes

1/2 cup (65 g) chopped cilantro/parsley

optional: slices of organic lime

uno 1. Combine the jalapeños, lime juice, and salt in a bowl.

dos 2. Add the tomatoes and onions.

tres 3. Fold in the cilantro/parsley.

cuatro 4. Add more seasonings to taste and optional lime wedges. 

cinco 5. Use as an appetizer dip with chips, over eggs, in tacos, on any Mexican meal...

Look at some Latin American recipes: https://veggiefernandezs.blogspot.com/search/label/Latin%20American

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Fajitas

Mixing Texas and Mexican ingredients = Tex-Mex American cuisine (aka Tejano). It once referred to steps of beef skirt steak, fajitas now are made with variety of fillings. Here is one with lots of spices! Add some of the bottom dishes, if you like for a ¡Una Cena Deliciosa! (A Delicious Dinner)

Preheat the oven to 390F (200C)

organic chicken thighs, sliced thinly

sliced organic red onions

slice three different colors of organic bell peppers

olive oil

organic lime juice

(gluten-free) organic tortilla shells

spices (adjust the amount to taste and amount of chicken):

suggestions:

2 tsp. (10 g) paprika
1 tsp. (5 g) each:

• coriander
• chili powder or cayenne pepper
• garlic powder
• cumin
• ginger
• oregano
• organic sugar
• Himalayan salt

Topicing:

• (dairy-free) cheese
• (DF) organic sour cream
• (DF) organic yogurt
• organic lettuce or spinach
• guacamole
• a salsa
• 
  

uno 1. Mix the spices.

dos 2. Marinade the chicken with a little olive oil and some lime juice for 15 minutes.

tres 3. Place the bell peppers and onions.

cuatro 4. Sprinkle spices over them, mix altogether.

cinco 5. Bake for 20 minutes.

seis 6. Cook the chicken with some oil, inside temperature of 165F/74C

siete 7. Place the vegetables and chicken in bowl.

ocho 8. Warm the tortillas. 

nueve 9. Serve

with Mexican Rice: https://veggiefernandezs.blogspot.com/2016/12/mexican-rice.html

and what about Mexican Cactus Salsa? https://veggiefernandezs.blogspot.com/2016/12/hola-mexican-cactus-salsa.html

Finish with Mexican Hot Chocolate: https://veggiefernandezs.blogspot.com/2016/02/mexican-hot-chocolate.html

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Thai Quinoa Bowl

Quinoa is gluten free. It is a complete protein and plant foot, with large number of nutrients and vitamins and low number of calories. 

Quinoa was first used to feed livestock 5,200-7,000 years ago, and for human consumption 3,000 to 4,000 years ago in the Lake Titicaca basin of Peru and Bolivia. It is grown in many countries, even in Thailand.

ชามควินัว (Thai)

/chām kh wi nạw/

1 cup (130 g) cooked quinoa

1 cup (130 g) chopped organic broccoli florets

1/2 cup (60 g) each organic: carrots (matchsticks) and red onion (chopped)

1/4 cup (30 g) cilantro or parsley (chopped)

2 Tbs. (30 ml) each organic: tamari (is gluten free) and lime juice

1 tsp. (5 ml) sesame oil

sesame seeds

minced organic garlic

grated ginger

หนึ่ง /nùeng/ ๑ 1. In a bowl, mix the quinoa, broccoli, carrots, onions, and cilantro/parsley.

สอง /song/ ๒ 2. In smaller bowl, whisk the lime juice, sesame oil, sesame seeds, garlic, and ginger.

สาม /sam/ ๓ 3. Pour the dressing over the quinoa mixture.

สี่ /see/ ๔ 4. Refrigerate any leftovers.

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Sweet Potato Bisque

Bisque is a smooth, creamy, seasoned French soup. This recipe is vegan, but it can be made with (wild) lobster, langoustine, crab, shrimp, prawns, or crayfish, which are cooked in a sauce or used as a topping. If you do not what fish, try organic: spinach or shredded kale or cooked chicken.

Bisque de patate douce (French)

Serves 4

Bisque:

1 Tbs. (30 ml) coconut oil

1 chopped organic sweet onion

2 chopped organic garlic

3 cups (7,5 dl) organic vegetable or chicken broth

1-2 chopped organic sweet potatoes

2 tsp. (8 g) each: turmeric and cumin

dash or two of cayenne pepper to taste

8 ounce (225 g) can of organic, white kidney beans, including the liquid

juice of 1 organic lime (save the skin to zest) 

olive oil 

un 1. Sauté the onions in hot coconut oil in a large saucepan.

deux 2. Add the broth, sweet potatoes, and spices. Bring to a boil.

trois 3. Cover, reduce the heat to medium-low and cook for 15-20 minutes, or until the potatoes are fork-tender.

quatre 4. Still in the beans and lime juice.

cinq 5. Transfer to a blender or food processor. Purée until creamy.

six 6. Pour back into the saucepan, cover, and keep warm over low heat.

Sauce:

1/4 cup (30 g) organic pumpkin seeds

1/4 cup (30 g) chopped cilantro or parsley

1 Tbs. (15 g) chopped chives

1 tsp. (5 g) organic lime zest

sept 7. Toast the seeds in a dry frying pan for about 5 minutes. Set aside to cool. 

huit 8. Stir in the bisque: some chopped seeds, cilantro/parsley, chives, and lime zest.

Serve:

neuf 9. Ladle the soup into shallow bowls and scatter with some toasted seeds over the top.

dix 10. Drizzle with a little olive oil.

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Ginger Tea

It freshens bad breath, helps aches, pains, nausea, and protects your cardiovascular health. Add to the beneficials, it is also an anti-inflammatory. 

Makes 1 cup (240 ml)

1 tsp. (5 g) organic grate ginger

1 cup (240 ml) of water

optionals organic: honey or 1 tsp. (5 ml) lime juice

1. Boil the water.

2. Add the ginger and let it sit or 4-5 minutes.

3 Use a strainer to drain the tea as you pour into the cup.

4. Add honey or lime as desired.

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Mushroom Quiche with an Eggplant-Crust

The ingredients might seem a little odd, but the result works, a little bit of French, some Japanese, toss in vegetarian; a brunch or dinner; with or without a side dish....Enjoy.

Serves 6

Preheat the oven to 350F (175C)

2 large Italain eggplants or 3-4 small Asian eggplants, peeled and cut into 1-inch (2,5 cm) cubes, about 5 cups (650 g)

1/2 tsp. (2,5 g) sea salt

3 tsp. (15 ml) olive oil

sliced organic mushrooms

black pepper

thyme

organic green onions, thinly sliced, separate the green and white

organic minced onion

grated ginger

2 bay leaves

1 cup (240 ml) organic vegetable stock/broth

1 cup (90 g) arame 荒布 (type of Japanese seaweed)

juice of 1 organic lime, about 2 Tbs. (30 ml)

4 tsp. (20 g) Dijon mustard

4 organic egg whites

2 organic egg yolks

1/8 tsp. (0,40 g) cream of tartar

1/2 cup (120 ml) organic (dairy-free) milk

(minced or dry) parsley

1. Toss the eggplant and salt in a bowl.

2. Sauté half of the mushrooms in 1 tsp. (5 ml) oil over medium heat. Sprinkle a little salt, black pepper, and thyme. Cook about 4 minutes, until they turn brown and the liquid almost evaporated.

3. Remove to a plate and sauté the rest of the mushrooms the same way. Add more oil if needed.

4. In a large pot, heat the rest of the oil over medium heat.

5. Add the onions and white part of the green onions,, stir and cook about 15 minutes.

6. Reduce the heat and add 1 Tbs. (15 ml) water if it is too dry.

7. Rinse the eggplant quickly, then using a paper towel, gently squeeze the eggplant to remove juices.

8. Add to the onion mixture, with the ginger and bay leaves.

9. Stir for a minute. Add the vegetable stock and half of the arame. 

10. Simmer over medium-high heat about 8 minutes. Stir.

11. Stir in 4 1/2 tsp. (23 ml) lime juice and 3 tsp. (15 g) Dijon.

12. Cook for a minute and then add more lime juice and Dijon to the taste you like.

13. Remove from the heat and use a blender to blend a purée.

14. Grease an 8-inch (20 cm) springform pan, round or square casserole dish.

15. Press the eggplant mixture into the bottom and up the sides.

16. Bake for 25 minutes.

17. The last 10 minutes, beat the egg whites with the cream of tartar to still peaks.

18. In a smaller bowl, whisk eat egg yahoos with the rest of thermal, 1 tsp. (5 g) Dijon, 1 1/2 tsp. (3 g) thyme, green part of the green onions,  1 1/2 tsp. (7,5 ml) lime juice, milk, and parsley.

19. Fold half the beaten egg whites into the egg yolk mixture. Then fold the rest of the egg whites.

20. Pour on top of the eggplant crust.

21. Gently lay mushrooms on top of the egg mixture.

22. Bake for 35-40 more minutes, until the eggs are set.

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Pasta Salad à la Vietnamese

There is a classic Vietnamese sandwich served on a crusty baguette filled with most of the following ingredients, so let's make a salad instead with pickled vegetables!

Xa lát mì ống Việt  Nam (Vietnamese)

Serves 6

Chill at least an hour.

A. Rau / Vegetables:

1/2 cup (120 ml) rice vinegar

2 tsp. (10 g) organic sugar

1 tsp. (5 g) sea salt

shredded organic carrots

organic radish, cut into matchsticks

một /moht/ 1. Combine rice vinegar, sugar, and salt with 1/2 cup (120 ml) water in a saucepan over medium heat.

hai /hight/ 2. Add the carrots and radish, stir.

ba /bah/ 3. Bring to a simmer, then remove from the heat and transfer the vegetables and pickling liquid to a bowl or a glass jar.

bốn /bone/ 4. Cover and refrigerate at least 15 minutes.

B. Nước sốt xa lát  / salad dressing:

1 1/4 cups (160 g) (vegan) mayonnaise or "Creamy Tofu Mayonnaise" (see below)

3 Tbs. (45 ml) sriracha

1 organic lime juiced

1 tsp. (5 ml) soy sauce or gluten-free liquid aminos

năm /nuhm/ 5. Whisk all the ingredients and set aside.

C. Xa lát / Salad:

1 pound (130 g) (gluten-free) pasta, example fusilli or cavatappi

1 organic rotisserie chicken

1 organic diced cucumber

mint and cilantro/parsley

sáu /sao/ 6. Cook pasta as directed on the package, rinse and drain.

bảy /bye/ 7. Cool at room temperature.

tám /tahm/ 8. Place the chicken on a large serving bowl.

chín /cheen/ 9. Add the drained pickled vegetables. 

mười /meui/ 10. Toss pasta with the chicken and pickled vegetable.

mười một 11. Add the cucumber, mint, cilantro/parsley. Toss.

mười hai 12. Chill at least for 1 hour.

mười ba 13. Refrigerate any leftovers.

Try: Creamy Tofu Mayonnaise

https://veggiefernandezs.blogspot.com/2023/04/creamy-tofu-mayonnaise.html

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Parsley/Cilantro Mint Chutney

 I am not a fan of cilantro, so I substitute it was parsley. -Mike

Makes a cup (120 ml)

2 cups (50 g) fresh cilantro or parsley leaves

1 cup (25 g) fresh mint leaves

1/3 cup (80 ml) (dairy-free) organic yogurt

1/4 cup (30 g) chopped organic onion

1 Tbs. (15 ml) organic lime juice

1 1/2 tsp. (7 g) organic sugar

1/2 tsp. (1 g) ground cumin

1. Process all the ingredients in a food processors until smooth, about 20 seconds.

2. It can be in the refrigerator for 2 days.

I like to mix chutney with a can of tuna for a salad or sandwich. 

Grow your own cilantro.

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Venezuelan Avocado Sauce

Each Latin American country has their unique cuisines. You can buy avocado sauce or make something different and very tasty from Venezuela. Use as a dip or over meat, fish, vegetables.

A Venezuelan woman, at the grocery store, asked me for a ride to her sister's home. She had four bags of groceries. She brought her son to the United States for an operation he needed. Over coffee, as a thank you, she served some chips and this sauce.- Mike

Salas de aguacate (Spanish)

There is no measuring. She just added these together...I added the "organic" and "dairy-free".

organic avocado(s)

chopped organic garlic clove(s)

(dairy-free) mayonnaise 

organic lime juice

(dairy-free) cream cheese

chopped organic onion

uno 1. Place all the ingredients in a blender.

dos 2. Blend until desired consistency.

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Tofu Marinades

Tofu (bean curd) is a food prepared by coagulating soy milk and then pressing the curds into sold blocks. It can be silken, soft, firm, extra firm, or super firm. It is seasoned or in this case, marinated to suit the dish and its flavors. 

豆腐 Tofu, has a large amount of  protein and high in iron, calcium and magnesium. It originated in China over 2 000 years ago and is in the cuisines of East and Southeast Asia (Indonesia, Japan, Korean, Singapore, Thailand, and Vietnam), plus it has spread onto American, European, Australian, and New Zealand dishes.

 

豆腐マリネ (Japanese)

/tōfu marine/

豆腐腌料 (Chinese)

/dòufu yān liào/

Use extra firm, organic tofu. 

Serve as is or in combination with other dishes. See our tofu and Asian links.

一  1. Preparing the tofu: Press to release the excess liquid from the tofu before it soaks up the marinade.

 (a) Drain the liquid from the package.

 (b) Place on 3-4 paper towels.

 (c) Add 3-4 more paper towels on top.

      or wrap the tofu in a clean dish towel 

      or microwave for 30-60 minutes

 (d) Place a clean heavy frying pan or pot on top of the tofu for 30 minutes or longer to squeeze out any moisture.

 (e) Replace the paper towels halfway through if they become too wet.

 (f) Once the tofu is pressed, cut it into 1-inch (2,55 cm) cubes.

 (g) Place in a ziploc bag or airtight glass container.

 (h) Refrigerate it until you are ready to use it up in a week.

 (i) Store leftover marinaded tofu in the same way. It can be reheated in a frying pan or microwave.

二  2. Marinate: 

 (a) It depends on your personal tastes. Start with 30 minutes or up to 4 hours, even overnight to see what you prefer.

 (b) Tofu can be frozen. Press the tofu first, chopped into cubes, and places in freezer bag, with or without the marinade added.

三  3. How to cook tofu: 

remove and serve or mix with other dishes

 (a) frying pan

• add a little oil in the pan over medium-high heat
• add the cubed tofu
• cook until all sides turn golden brown and crispy
• about 8-12 minutes 

 (b) baked

• preheat oven to 400F (200C)
• line a baking sheet with parchment paper
• place tofu in a single layer on the sheet
• bake 16-20 minutes or until crispy on the edges, toss and flip the tofu halfway through 

~ Use organic ingredients if possible.~

 14-16 ounce (400-455 g) extra firm, organic tofu

and....

四  4. Cilantro Lime Marinade

1/3 cup (80 ml) oil (avocado, sesame, olive, etc)

1/4 cup (60 ml) lime juice

chopped cilantro

minced garlic

五  5. Basil Balsamic Mariande

1/3 cup (80 ml) oil (avocado, sesame, olive, etc)

1/4 cup (60 ml) lime juice

chopped cilantro

minced garlic

dried basil

六  6. Garlic Soy Sauce Mariande

3 Tbs. (45 ml) soy sauce or gluten-free liquid aminos

3 Tbs. (45 ml) sesame oil

2 Tbs. (30 ml) rice wine vinegar

2 tsp. (4 g) garlic powder

1 tsp. (2 g) paprika

 七   7. Fajita Marinade

1/3 cup (80 ml) avocado, olive or sesame oil

1/4 cup (60 ml) lime juice

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

1/2 tsp. (1 g) each: paprika, chili powder, and cumin

 八  8. Barbecue Marinade

1/2 cup (120 ml) barbecue sauce

2 Tbs. (30 ml) apple cider vinegar or lime juice

1 tsp. (2 g) chili powder

 九   9. Honey Mustard Marinade

1/3 cup (80 ml) oil of choice

3 Tbs. (45 ml) dijon mustard

1 Tbs. (15 ml) each: whole grain mustard and honey

1 tsp. (2 g) garlic powder

 十 10. Sweet and Sour Marinade

1/3 cup (80 ml) soy sauce or gluten-free liquid aminos

1/4 cup (60 ml) maple syrup or honey

2 Tbs. (30 ml) apple cider vinegar, rice wine or lemon juice

1 Tbs. (15 ml) oil of choice

1 tsp. (2 g) ginger powder

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