Casserole à Beans and Eggs

🕺¡Olé! 💃

Beans add protein; eggs add protein and vitamins. Serve it for breakfast, lunch, or dinner! You can even make it ahead of time and just reheat. Served cold, is tasty as well.

Cazuela de Frijoles y Huevos (Spanish)

Serves 6

Refrigerate for 30 minutes.

Preheat the oven to 375F (185C).

4 cups (520 g) (gluten-free) crusty or stale bread cut into cubes

 (a) If the bread is fresh, bake at 3ooF (150C) for 10 minutes.

2 tsp. (10 ml) olive oil

1 chopped organic onion

2 cups (260 g) organic each: mushrooms and tomatoes (chopped) and black beans (drained)

1 each chopped organic bell pepper and garlic clove

pinch or two of Himalayan salt

3 cups (390 g) organic spinach

6-8 organic eggs

2/3 cup (160 ml) (dairy-free) milk

(dairy-free) cheese

1 tsp. (10 g) each dried: chili powder, cumin, black pepper, and oregano

optional*: salsa, pico de gallo, etc.

uno 1. Place cubes of bread in a baking dish.

dos 2. Heat the oil in a skillet over medium heat.

tres 3. Cook the mushrooms and garlic for 3 minutes.

cuatro 4. Stir in the bell peppers, tomatoes, and spices. Heat for 3 minutes.

cinco 5. Stir in the spinach and heat until wilted.

seis 6. Stir in the beans.

siete 7. Whisk the eggs, milk, and cheese.

ocho 8. Mix in the vegetables.

nueve 9. Pour over the bread.

diez 10. Refrigerate for 30 minutes. It can be refrigerated up to 24 hours.

once 11. Bake for 40 minutes until the center of the casserole is set.

doce 12. Optional salsa on top

*Salsas:

"Salsa.."in a minute!": https://veggiefernandezs.blogspot.com/2019/11/salsain-minute.html

"Pico De Gallo" https://veggiefernandezs.blogspot.com/2024/05/pico-de-gallo-sauce.html

Try other bean recipes:

https://veggiefernandezs.blogspot.com/search/label/Beans

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Grilled Pork with Peach Salsa

You can use a barbecue (BBQ) grill or a grill on top of the stove. 

Peaches were first domesticated and cultivated in Zhejiang (English: Chekiang) Province of Eastern China as early as 6000 BCE. The ancient Chinese believed the peach to possess more vitality than any other tree because their blossoms appear before leaves sprout.

桃子沙司烤豬肉 (Chinese)

/táozi shā sī kǎo zhūròu/

Serves 6 

Marinate 2-3 hours

Preheat the grill medium-high heat.

A. Pork:

2-3 pound (910-1365 g) grass feed pork loin

3 Tbs. (45 ml) olive oil

black pepper

juice of 1 organic lemon

2 Tbs. (40 g) organic honey

一 /yī/ 1. Place all ingredients in a zip-closed bag.

二 /èr/ 2. Close and turn several times.

三 /sān/ 3. Place bag in the refrigerator for 2-3 hours.

四 /sì/ 4. Remove and set 30 minutes.

B. Salsa:

1 each organic diced: red bell pepper and onion

1-2 jalapeños, diced (are hotter with seeds, remove if desired)

3-4 organic peaches, pitted and diced

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

1-2 organic lime zest and juice (2-4 Tbs./15-30 ml)

 

五 /wǔ/ 5. Mix all ingredients together.

C. Preparation:

六 /liù/ 6. Cook the pork for 25-30 minutes. Center temperature reaches 145F (63C).

七 /chī/ 7. Remove from the heat and rest for 15 minutes.

八 /bā/ 8. Serve with the peach salsa on top.

Peach tree in bloom                                        

                  Peach tree with fruit

             

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Mixican Quinoa Dish

Quinoa from the Quechua word kinwa or kinuwa is a flowering plant which originated in the Andean region of northwestern South America some 5200-7000 years ago. Though, it was not eaten by people until 3000-4000 years ago in the Lake Titicaca basin of Peru and Bolivia. It now has spread to 70 countries.

📌Certified quinoa is gluten free, but might cause problems for some people with celiac disease.

Quinoa plant

                        Plato Mexicano de Quinua (Spanish)

                                          Serves 3

                                  

2 cups (260 g) each organic: quinoa and diced bell peppers

4 cups (960 ml) water

1 (15 ounce/430 g) organic black beans, rinsed and drained

1 cup (130 g) each organic: frozen corn, salsa, diced red tomatoes, cilantro or parsley (for garnish)

1 diced organic tomato

1 Tbs. (15 g) jalapeños

2 tsp. (4 g) chili powder

1 tsp. (2 g) each: smoked paprika and garlic powder

sliced organic avocado (for garnish)

organic lime wedges 

~Quechua numbers~

huk 1. Add add ingredients (except cilantro/parsley) in a large pot with a lid.

iskay 2. Stir, cover, and bring to a boil.

kimsa 3. Turn down to medium/low heat and cook covered for 15 minutes, until the liquid is absorbed.

tawa 4. Stir in the cilantro/parsley.

pichqa 5. Serve with organic: sour cream, (dairy-free) yogurt, cilantro/parsley, avocado and lime wedges.

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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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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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Mexican Bean Salsa

 You can use several cans of different beans, but I just opened a can of 3-bean salad and add the other ingredients. "Listo" (ready, voilà).

Salsa Mexicana De Frijoles

Makes about 5 cups (640 g)

Salsa:

some chopped organic red onion

organic kernel of corn (frozen or canned/15 ounces/430 g)

1 or 2 cans of 3-bean salad  (15-30 ounces/430-860 g)

sliced organic bell peppers (mix the colors)

diced organic avocados

sliced organic tomatoes

green chilis or seeded and chopped jalapeño

garnish with cilantro or parsley leaves

(gluten-free) chips

1. Mix the beans, corn, peppers, and green chilis/jalapeño in a bowl.

2. Add the avocados and tomatoes.

Dressing:

2 Tbs. (30 ml) each: red wine vinegar and olive oil (or more oil if needed)

minced organic garlic

3 Tbs. (45 ml) organic lime juice

some chili powder, black pepper, and ground cumin

1. Whisk together and pour over the salsa.

2. Garnish.

Leafovers:

Add anything else and make a taco dinner.

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¿Mashed Potato Tacos?

Though the idea comes from Los Angeles, California, if you like mashed potatoes and tacos, try this combination.

Tacos de puré de papa (Spanish)

Serves 3 or 4

A. Tacos:

2 pounds (900 g) organic potatoes, peeled and cut into 1-inch (2,5 cm) chunks

2 Tbs. (30 g) organic (dairy-free) butter

2 minced organic garlic cloves

1 tsp. (5 g) chili powder

1 1/2 tsp. (3 g) ground cumin

1/2 cup (120ml) olive oil

organic corn tortillas

shredded organic red cabbage

1/2 cup (75 g) crumbled (dairy-free) cheese or Mexican cotija

fresh cilantro or parsley leaves

organic lime wedges

optional (use organic)

• sliced avocado
• chopped spinach
• plain (dairy-free) yogurt
• sautéed cactus or raw nopales 
• (refried) beans
• cooked fish or shrimp
• cooked slips of chicken
• hot sauce
• sliced radish
• jalapeños
• guacamole
• cooke (Spanish) rice
• ground meat: beef, chicken, pork, turkey
• etc.

1. Boil water over high heat in a large pot.

2. Add the potatoes and boil for 20-25 minutes or until they are fork tender.

3. Drain and transfer to a large bowl.

4. Melt the butter in a the pot used for cooking the potatoes over medium-high heat.

5. Sauté the garlic for 30 seconds.

6. Add the potatoes, cumin, chili powder, and mash the potatoes until creamy and smooth.

7. Cook each taco .

 (a) Heat the oil in a large nonstick skillet over medium-high heat. Spread about 1/4 cup (53 g) of mashed potatoes on one side and fold. Cook for 2 minutes per side.

  (b) in the oven, 300F/150C, bake about 15-20 minutes, add the potatoes later.

  (c) in the microwave a little longer, add the potatoes later.

B. Pico de Gallo:

3/4 cup (115 g) organic cherry tomatoes, quartered

1/4 cup (40 g) diced organic red onion.

juice of 1/2 organic lime

2 Tbs. (8 g) chopped cilantro or parsley

1. In a medium bowl, combine all the ingredients.

2. Stuff the fried tacos with cabbage, pico de gallo, cheese, cilantro/parsley, and another optional ingredients.

3. Serve with the lime wedges.

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¡Salsa Olé!

Add to almost anything: meat, fish, vegetables, chips....

Makes about 1/4 cup (30 g)

1/2 cup (65 g) organic cherry tomatoes

1/4 cup (30 g) chopped organic roasted red peppers

Castelvetrano or any pitted green olives 

2 Tbs. (30 g) organic golden raisins 

2 Tbs. (3 g) chopped parsley

2 tsp. (10 ml) each: olive oil and sherry vinegar

1. Stir together everything.

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Homemade Salsa

Store-bought salsas are good, fast, but if you run out, make you own! Have these items on hand for that last-minute salsa dish.

Makes 4 cups (950 ml)

1 can (14.5 ounces/410 g) each organic: fire-roasted tomatoes with juice and diced tomatoes with juice

1 roughly chopped organic red onion

1 or 2 jalapeño peppers, stemmed and seeded

3 organic garlic cloves

1 1/2 tsp. (7,5 g) ground cumin

juice of 1 organic lime

1/3 cup (5 g) chopped cilantro or parsley

optional ingredients:

• organic green onions
• chili powder
• touch of organic sugar
• organic avocados
• pinch of red pepper flakes
• organic pineapple (See Pineapple Avocado Salsa: https://veggiefernandezs.blogspot.com/2018/10/pineapple-avocado-salsa.html)
• organic bell peppers

1. Purée in a blender or food processor in order: fire-roasted tomatoes  diced tomatoes, onions, jalapeños, garlic, cumin, lime juice, and cilantro/parsley.

2. Gradually increase to high speed until the texture is almost smooth.

3. Refrigerate for 1 hour before serving.

4. Leftovers can be kept in the refrigerator up to 1 week or freeze the rest.

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Zucchini and Corn Tacos with Cajun Seasoning

Mexican taco + Cajun cuisine = something really tasty!

Serves 4

2 pounds (910 g) organic zucchini

2 Tbs. (30 ml) olive oil

1-2 Tbs. (15-30 g) Cajun seasoning*
2 medium ears of organic corn
4-8 organic corn tortilla shells
cilantro or parsley
queso fresco cheese, (dairy-free) feta, Monterey Jack, or Ricotta cheese
(gluten-dairy free) salsa
organic lime wedges
optional: organic...

• fish
• meat
• tofu
• chicken
• shrimp

1. Toss the zucchini with 1 Tbs. (15 ml) olive oil
2. Coat the corn with 1 Tbs. (15 ml) of oil and 1 Tbs. (15 g) Cajun seasoning
3. Grill the zucchini until well marked and started to soften, 6-7 minutes.
4. Cut the zucchini in half crosswise.
5. Grill corn, turning occasionally, about 10 minutes.
6. Cut the kernels from the cob.
7. Add any optional ingredients if you like.
8. Divided evenly among warm corn tortillas and top with chopped cilantro or parsley, crumbled cheese, salsa, and lime wedges.

* homemade Cajun seasoning

2 tsp. (10 ml) garlic powder

2 1/2 tsp. (12,5 ml) paprika

1 tsp. (5 ml) each: ground black pepper, onion powder, and cayenne pepper

1 1/4 tsp. (6,2 ml) each dried: oregano and thyme

1/2 tsp (2,5 ml) red pepper flakes

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Cranberry Juice Recipes

Since cranberry juice drinks are loaded with sugar, use cranberry concentrates mixed with water or use the whole fruit with these three ways to enjoy cranberries.

Use organic ingredients.

• Sweeten cranberry juice concentrate with a little honey. Then mix with cherry juice, sparkling water, and squeeze of lime.
• Chop whole cranberries in a food processor. Combine with minced red onion, mango cubes, cilantro, and squeeze of lime for a zesty salsa.
• Add chopped cranberries, pumpkin seeds, and garlic to cooked brown rice.

Cranberry bush

   

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Cuban Mango Salsa

Usually it is poured over pork, but on fish or vegetables are just a good.

Makes 3 cups (720 ml)

2 cups (400 g) organic diced mango

1/4 cup (50 g) diced red onion

1/2 cup (100 g) diced organic each: bell pepper and cucumber

optional: 1/2 habanero, stemmed, seeded, and minced

 (a) substitute with 2 jalapeños or less heat, green chilis

1 Tbs. (15 g) organic honey

2 Tbs. (30 ml) organic lime juice

1/2 cup (100 g) chopped cilantro or parsley

pinch or two of black pepper

1. Mix all ingredients.

2. Let rest at room temperature of at least 30 minutes.

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Pineapple-Avocado Salsa

I always have left over pineapple. So combine it with those avocados I do not seem to use and make a salsa for fish, tacos, side dish, etc.

1 cup (200 g) diced rip organic pineapple

1/2 organic red onion, diced

2 Tbs. (30 g) chopped cilantro or parsley

1/2 jalapeño, diced

zest of 1 organic lemon

1 Tbs. (15 ml) organic lemon juice

2 organic avocados, diced

1. In a small bowl, combine all the ingredients.

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Two-Bean Enchilada Casserole

A Tex-Mex (combination of Texan and Mexican cuisines) makes an interesting dinner.

Cazuela de Enchilada de Dos Frijoles

Serves 8-10

Preheat the oven to 375F (190C)

1 jar (10-14 ounces/285-400 g) organic salsa

2 tsp. (10 ml) olive oil

7-10 organic (gluten-free) tortillas

1 can (15 ounces/430 g) each organic: white beans (also called: navy beans, Great Northern, or cannelloni) and black beans, drained and rinsed (OR experience with two different beans)

1 1/2 tsp. (7,5 ml) liquid aminos or tamari (both gluten-free)

pinch or two of cayenne pepper (or more to taste)

14-16 ounces (400-455 g) fire organic tofu, drained

1/2 tsp. (2,5 g) chili powder (or more to taste)

1/2 tsp. (1,25 g) cilantro or parsley

3 cups (600 g) organic baby spinach

1 cup (200 g) (dairy-free) shredded cheese

1. Spread 2 Tbs. (30 ml) salsa and 1 tsp. (5 ml) olive oil evenly in the bottom of a casserole dish.

2. Arrange one layer of the tortillas over the sale, cutting and trimming as needed.

3. Pour the white beans, 1/2 tsp. (2,25 ml) liquid aminos/tarmari and pinch of cayenne in the medium bowl .

4. Mash with a potato masher or large fork.

5. Spread the bean mixture in an even layer over the tortilla layer in the casserole.

6. top with 2-3 Tbs. (30-45 ml) salsa, spread in a thin, even layer.

7. Arrange another layer of tortillas over the salsa, cutting, trimming to fit.

8. Put the tofu, 1/2 tsp. (2,25ml) liquid aminos/tamari, pinch of cayenne pepper, chili powder, and the cilantro/parsley in a medium bowl.

9. Mash until crumbly in texture.

10. Spread the tofu mixture evenly over the tortilla layer.

11. Top with 1/2 to 2/3 cup (120-160 ml) salsa and spread evenly.

12. Arrange another single layer of tortillas.

13. Put the black beans, 1/2 tsp. (2,25 ml) liquid aminos/tamari, 1 tsp. (5 ml) olive oil, and 2 Tbs. (30 ml) salsa in a medium bowl.

14. Mash until combined.

15. Spread the mixture overly over the tortilla.

16. Add another event, fitted layer of tortillas over the black beans.

17. Top the tortilla layer with the baby spinach, and press down gently.

18. Top the spinach with 1/4-1/3 cup (60-80 ml) salsa, spread in dollops over the spinach.

19. Add the final layer of tortillas.

20. Top with another 1/4 cup (60 ml) salsa, spread evenly.

21. Tent the casserole with foil and bake for 50 minutes.

22. Remove from the oven and remove the foil.

23. Sprinkle the top evenly with the cheese.

24. Bake, uncovered for 15 minutes more.

¡Buen provecho!

-modified Jazzy Vegetarian Classics

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Dinner in a Bowl

It is quick and satisfying, as well as fewer dishes to wash! Here are three bowl dishes.

Each serves 2 people

Swap different vegetables, whole grains, or protein

for things you have on hand.

Tex-Mex Chicken Bowl

Garbanzos Cuenco (Spanish)

½ avocado

10 sprigs of cilantro or basil

1 Tbs. (15 ml) organic lime juice

1 cup (200 g) each diced organic: onion and bell pepper

1 Tbs. (15 ml) olive oil

2 cups (400 g) organic corn kernels

¼ cup (60 ml) organic red salsa

1 cup (200 g) organic chopped or shredded cooked chicken

2 cups (400 g) shredded organic mixed lettuce

1. Combine the avocado, cilantro/basil, lime juice and 2 Tbs. (30 ml) water in a food processor. Prices until smooth.
2. Sauté the onions and peppers in the oil over medium-high heat until they start to brown, about 3-5 minutes.
3. Stir in the corn and heat.
4. Dived into two bowls.
5. Heat the salsa, then stir in the chicken and heat.
6. Add half to each bowl.
7. Add 1 cup (100 g) lettuce and half the avocado to each bow.

Buen provecho

Teriyaki Salmon Bowl

テリヤキ鮭ボウル (Japanese)
/teriyaki sake bōru/

1 tsp. (5 ml) each: cornstarch and minced ginger

1 minced garlic clove

3 tsp. (15 ml) olive oil

1 Tbs. (15 g) organic brown sugar

2 Tbs. (30 ml) dry sherry

1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos

2 cups (400 g) chopped organic broccoli

1 cup (200 g) each: cooked brown rice, chopped organic carrots and organic spinach 

4 organic scallions/green onions, chopped

2 6 ounce (170 g) skinless salmon fillets

A. Teriyaki sauce:

1. Sauté the finer and garlic in 1 tsp. (5 ml) oil for 1 minute.

2. Stir in the sugar, sherry, and soy sauce/liquid aminos.

3. Mix the cornstarch with ¼ cup (60 ml) water.

4. Stir into the pan and cook until thickened, about 2-3 minutes.

B. Fried rice:

1. Stir-fry the broccoli in  1 tsp. (5 ml) oil over high heat for 1-2 minutes.

2. Stir in the carrots, rice, spinach, and scallions.

3. Stir-fry until hot, about 1-2 minutes.

4. Divide into 2 bowls.

C. Salmon:

1. Sauté the salmon in the reaming oil until browned on one side, 2-3 minutes.

2. Tune over and pour the teriyaki sauce over the fish, cook for a minute.

3. Divide into the bowls of fried rice.

食欲をそそる
/shokuyoku o sosoru/

Mideast Chickpea Bowl
(Hebrew) חומוס קערה
(Arbic) الحمص السلطانية

1 cup (200 g) organic diced cucumbers
½ cup (120 ml) organic yogurt or dairy-free almond yogurt
¼ cup (150 g) minced mint or cilantro
¼ cup (150 g) minced parsley or dill
1 diced organic onion
2 Tbs. (30 ml) olive oil
¼ tsp. (1,2 ml) each: cumin and ground coriander
2 cups (400 g) organic chopped cherry tomatoes
3 minced cloves of garlic
1 15-ounce (425 g) drained chickpeas (garbanzo beans)
4 ounce (10 g) organic spinach

1. In a small bowl, combine the cucumber,yogurt, and herbs.
2. Sauté the onion in oil until lightly brown, about 5-7 minutes.
3. Stir in the cumin and coriander.
4. Add the tomatoes and garlic.
5. Cook for a minute.
6. Add the chickpeas, spinach, and heat.
7. Divide into 2 bowls.
8. Top with cucumber yogurt sauce.

بالعافية

/aafifya/ "good health"

בתאבון

/beteavon/ "bon appetite"

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¡Holá! Mexican Cactus Salsa

The cactus* is available in Mexican section of many supermarkets or stores. If you cannot find nopalitos, use organic green beens.

Salsa de Cactus Mexicano
Chill for 2 hours

1 ½ cups (300 g) canned or bottled nopalitos, rinsed, drained, diced 

or fresh cactus that is diced (difficult to scrap the throne on a cactus paddles)

or 1 ½ cups (300 g) diced cooked organic green beans

¾ cups (150 g) organic diced peeled jicama

2 small organic diced tomatoes

⅓ cup (65 g) diced onion

¼ cup (150 g) chopped fresh cilantro or parsley

3 Tbs. (45 ml) red wine vinegar

1 Tbs. (15 ml) olive oil

1 serrano chile or samll jalapeño chile, minced

1 minced garlic clove

It can be made up to 6 hours ahead of time.

1. Combine all the ingredients in a bowl.
2. Cover and refrigerate until well chilled, about 2 hours.
3. Serve with meats, chips, tacos, or with any other foods with salsa.

*Cactus is low in saturated fat and cholesterol; good source of: riboflavin, vitamin B6, A, C, calcium, iron, magnesium, potassium, manganese, and copper.

 

nopalito  plant

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Jamaican Salsa

Jamaican cuisine has the spices and flavors from native people: Spanish, British, African, Indian, and Chinese who all live on the island. Mix some Southeast Asian ingredients and you have some new dishes. Jamaican salsa, therefore, is good on many types of foods or as an appetizers dip.

2 cups (400 g) chopped parsley
½ cup (100 g) each: chopped cilantro and scallions, and organic lime juice
1 serrano chile, remove the seeds, chopped
1 garlic clove, chopped
1 Tbs. (15 ml) powder or grated ginger

1. Mix all the ingredients well.

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Peruvian Green Sauce

Our neighbor is from Peru and gave me this sauce. We had over boiled potatoes.

Salsa Verde Peruvana

Makes over a cup (240 ml)

Very spice!

2 Tbs. (30 ml) organic lime juice

2 cups (480 ml) packed cilantro or basil leaves

1 cup plain organic yogurt or dairy-free almond yogurt

1/4 cup (60 ml) olive oil

2 garlic cloves

2 organic green onions, chopped

2-3 jalapeños, cut in half and seeded (substitute: serrano or cayenne chiles

1 Tbs. (15 ml) aji amarillo paste (substitute: habanero or serrano chiles)

optional: less spicy, use can green chiles

1. Add all ingredients to a food processor. 

2. Pulse to combine.

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Burritos, why not breakfast?

Yes, breakfast burritos are a great way to being the day!

Burritos, 

¿Por qué no desayuno? (Spanish, españo)

¿Per què no esmorzar? (Catalan, català)

¿Por que non almorzo? (Galician, galego)

Black Beans with

Plantains and Mango Salsa

Frijoles Negros con

Los plátanos y Salsa de Mango (Spanish)

Makes 4

2 medium ripe plantains

1 organic lime, zest and juiced

15 ounces (425 g) organic black beans, drained and rinsed

1/2 cup (120 ml) or more mango salsa

(diary-free) shredded cheese

4 (gluten-free) flour tortillas, warmed

uno 1. Bring to boil over medium heat: plantains, lime juice, and 1/2 cup (120 ml) water in a small pan. Cover and simmer 20 minutes, until they are very soft.

dos 2 . Mash them with folk and stir in the lime zest.

tres 3. In a small saucepan, warm over medium heat the beans and salsa, about 3-5 minutes.

cuatro 4. Spread 1/4 cup (60 g) plantains on the bottom half of each tortilla, leave a border.

cinco 5. Top with 1/4 cup (60 g) bean mixture and cheese. Fold sides over, then roll from bottom.

seis 6. Serve with more salsa if desire.

¡Buen Provecho! 

Tomato-Poached Eggs

Tomàqet-Ous Escaldats (Catalan)

Makes 4

15-ounces (425 g) diced tomatoes with green chiles, strain the juice from the can (save for another dish)

8 green onions

4 large organic eggs

frozen spinach, drained and warmed

4 (gluten-free) flour tortillas, warmed

1 large avocado, sliced into 12 pieces

1 un. Add 1 cup (240 ml) of water to a sauce pan with the tomatoes. Bring to a simmer.

2 dos. Grill the green onions 3-5 minutes.

3 tres. Crack 1 egg into a small bowl. Pour into the simmering tomato water. Repeat with  the other three eggs. 

4 quatre. Pouch 2-3 minutes (runny yolks); 4 minutes (firmer yolks). Remove the eggs from the liquid to plate with a slotted spoon.

5 cinc. Spread 2 Tbs. (30 ml) chopped tomatoes on each tortilla, leave a border.

6 sis. Place 2 green onions in the center of each, some spinach, and top with 3 slices of avocado. 

7 set. Place 1 poached egg in lower third of each tortilla, top with 2 Tbs. (30 ml) chopped tomato.

8 vuit. Fold sides over filling, then roll from the bottom.

¡Bon Profit!

Sun-Dried Tomato Tofu Wrap

with Mushrooms and Onions

Seco ao Sol

Tomate Tofu Envoltura

con Cogomelos e Cebolas (Galician)

Makes 4

Marinate 30 minutes

14-ounce (400 g) firm organic tofu, drained, cubed, and patted dry

8 oil-packed sun-dried tomatoes, cut in half, chopped + 2 Tbs. (30 ml) of the oil

1 large diced onion

4 cups (900 g) sliced organic mushrooms

(dairy-free) shredded cheese

olive oil

4 (gluten-free) flour tortillas, warmed

1 un. Place tofu cubes, 2 Tbs. (30 ml) sun-dried tomatoes, and 1 Tbs. (15 ml) tomato oil in a plastic bag. Seal and gently shake to coat the tofu.

2 dous. Marinate 30 minutes or refrigerate overnight.

3 tres. Sauté the onions about 15 minutes.

4 catro. Add the mushrooms for another 10 minutes. Transfer to a bowl and keep warm.

5 cinco. Sauté the tofu in the skillet for 10 minutes.

6 seis. Spread on each tortilla: remaining sun-dried tomatoes and tofu. Leave a border. Top with mushrooms and cheese. Fold sides and roll from the bottom.

¡Bo Apetito!

-modified from Vegetarian Times

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