Tag Archives: vegetarian

Samosas

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Samosas make a great flavorful and also filling Appetizer or can even be a meal.  This is a simple recipe, I used Egg Roll wrappers which are just as delicious as making your own dough but much easier!  Serve them with the Cilantro Mint Chutney.  Yummmm!!!

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Dice and cook Potatoes in water till soft but not mushy

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Dice Carrots into small pieces and steam till soft

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Measure Coriander Seeds, Cumin Seeds, Turmeric and Garam Masala

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Add 4 Tablespoons Olive Oil and Spice’s to a sauté pan and cook on med heat for about 5 minutes or untill seeds begin to crackle and spices release their fragrances

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While Spices are cooking Chop Onions then add to pan, add Salt.

While Onions are cooking grate Ginger, mince Serranos and peel Garlic for Garlic press or mince by hand

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Make sure and stir Onions

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When Onions are soft add Ginger, Serranos and Garlic.  Sauté for a couple of minutes

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Add Carrots, Peas and Potatoes

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Cook for 5 more minutes to incorporate all the flavors

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Place a sheet of an Egg Roll Wrapper on a plate and add some filling

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With your finger spread some water on the bottom edge of the wrapper, flip bottom over about 1 inch over the filling and press the corners together.  Spread water on 3 remaining edges using the water as a glue to stick together.

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Then fold right corner ove and sealing the edge

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Then fold left corner over and seal.  Press down edges softly but making sure it is sticking good

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Continue with the rest

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Add about 3/4 inch of Grapeseed Oil to a pan and place as many Samosas that will fit.  Fry till bottom is golden

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Flip them over and fry other sides

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Remove when evenly golden

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Place onto a few sheets of paper towels to remove excess oil.  They are ready to eat!!!

Recipe - Makes 12 – 15 Samosas

  • 12 – 15 Large 4 by 4 Egg Roll Wrappers
  • 3 Medium to Large OG Potatoes 
  • 1 OG Carrot
  • 1 Cup Frozen OG Peas
  • 1/2 OG White Onion
  • 2 – 4 OG Serrano Chilis
  • 2 – 3 OG Cloves Garlic
  • 1/4 Minced OG Fresh Cilantro
  • 2 Teaspoons Fresh Ginger
  • 1 Tablespoon Coriander Seeds
  • 1/2 Teaspoon Cumin Seeds
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Garam Masala
  • 1 1/2 Teaspoon Sea Salt
  • 1/4 Cup Expeller Pressed Grapeseed Oil
  • Expeller Pressed Grapeseed Oil for frying

* We have also made these with wanton wrappers for mini Samosas for partys

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Roasted Poblano Cilantro Quesadilla

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You wont believe how delicious this Quesadilla is.  You can serve it with Refried Beans or Black Beans.  You can also cut it into small triangles and serve as an Appetizer.  Its great with the Roasted Poblano Cilantro Salsa and/or Hot Sauce de Arbol y AnchoIMG_0868

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Roast the Peppers – How to Roast Peppers

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Cut Peppers into small cubes

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I used this Cheese which taste like a cross between Jack and Mozzarella

IMG_0844Cut in to slices or you can shred it

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Put about 2 tablespoons Olive Oil in a pan then place two Tortillas in the pan.  Coat one then flip them both over to coat the other Tortilla.  Place Oily sides of Tortillas together and coat each Tortillas other side then heat until slightly cooked.  I like to heat the Tortillas this way because it slightly cooks the insides and allows you to cook the outside as little or as much as you like.

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Flip Tortillas so uncooked sides are on the outside

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Take one Tortilla out for a minute and put cheese on half of the cooked side, add Poblano Peppers and Cilantro then fold

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Repeat with other Tortilla

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Flip a few times to evenly heat.  When golden they are ready to eat!  Serve with Refried Beans, Roasted Poblano Cilantro Salsa and/or Hot Sauce de Arbol y Ancho

Recipe - Makes 2 Quesadilla

  • 2 Roasted Poblano Peppers
  • 1/2 Cup Cilantro Leaves
  • Quesadilla Cheese or Jack
  • 2 OG Tortillas
  • 2 Tablespoons OG Extra Virgin Olive Oil
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hot sauce Tumb nail Hot Sauce de Arbol y Ancho

Boston Baked Beans

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Robby’s family is from Massachusetts where Boston Baked Beans originated.  I have never made them before and of course I had to create my own recipe.  He told me they were spot on!  Love it when that happens!

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  • Check Beans for rocks then rinse
  • Put in a pot and add water 1/4 inch from the top boil 1 hour to 1 1/2 hours until soft
  • Add water as needed
  • Strain saving 1/2 Cup of the Bean water, put aside
  • Put Beans into casserole dish with a lid
  • Mince the Onion and Garlic then saute with 1 Tablespoon Olive Oil until soft
  • Add to beans

  • In a sauce pan combine all other ingredients
  • Bring to a boil
  • Pour onto Beans and Cover with the lid
  • Pre-heat oven to 325 degrees
  • Set on middle shelf in oven
  • Bake for 45 minutes without stirring
  • Take lid off and Bake for 15 more minutes

Recipe – 6 – 8 servings

  • 2 Cups Dried Organic White Beans
  • 1 Organic Yellow Onion
  • 2 Cloves Organic Garlic
  • 3/4 Cup Organic Tomato Sauce
  • 1/2 Cup of Bean Water
  • 3 Tablespoons Organic Molasses
  • 3 Tablespoons Organic Maple Syrup
  • 2 Tablespoons Organic Extra Virgin Olive Oil
  • 2 Teaspoons Liquid Smoke
  • 2 1/2 Teaspoons Dried Mustard
  • 1 Tablespoon Paprika
  • 2 Teaspoons Sea Salt

Asian Peanut Slaw

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This is a very healthy salad, but don’t let that fool you, it is sooo tasty!!!

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Chop Cabbage in thin slices then put in to a bowl

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Chop Purple Cabbage in thin slices then put in to bowl

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Chop Red Bell Peppers into slices or into small pieces then add to Cabbage

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  • Shred Carrot
  • Mince Cilantro
  • Slice Green Onions
  • Add Sliced Almonds
  • Add Peanut Sauce

Recipe – 4-6 servings

  • 4 Cups Savory Cabbage
  • 1 1/2 Cups Red Cabbage
  • 1 Organic Carrot
  • 1 Organic Red Bell Pepper
  • 1/2 Cup Organic Sliced Almonds
  • 1/3 Cup Cilantro
  • 2 Scallion Onions
  • Peanut Sauce

The Best Homemade Marinara Sauce

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This is such a simple recipe and so dang tasty!!!  Use it on Pasta, in Lasagna, on Spaghetti Squash, in Chili and Soups.

                                                   Spaghetti Squash

 To achieve a great Marinara sauce you have to start with good tomato sauce.  Eden is organic and BPA free, which is hard to find.  It is a bit spendy but the quality is phenomenal!  Trust me!!!

Start by chopping OG Yellow Onion and OG Garlic then put in pan with 2 Tablespoon of OG Extra Virgin Olive Oil

Saute on med-high heat till soft and slightly golden. About 5-7 minutes

Add Dry White or Red Wine and saute until Wine reduces

Add OG fresh Oregano

Add the Tomato Sauce and pour Filtered Water into the jar then shake to get all the remaining sauce from jar, pour in and stir

Put the lid on and simmer for 1/2 hour on med-low heat

Add 1-2 more tablespoons of OG Olive Oil, Sea Salt and simmer for another 1/2 hour

Recipe

  • 1 Jar of Eden Organic Crushed Tomato Sauce
  • Half of OG Yellow Onion
  • 2 to 3 Cloves of OG Garlic
  • 2-3 Tablespoons of OG Extra Virgin Olive Oil
  • 1/4 Cup of Dry White (lighter sauce) or Red Wine (richer sauce)
  • 1 Tablespoon of fresh OG Oregano Minced or whole leafs
  • 1/2 Cup of Filtered Water
  • 2 Teaspoons of Sea Salt
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Black Bean And Pureed Roasted Red Bell Pepper Soup

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This is a very flavorful soup that you won’t want to stop eating! : )

Measure the Homemade Black Beans and Bean Broth then add to a Large pot

Roast all the Peppers

Add all Peppers in a food processor except the Yellow Pepper, puree and add to the Black Beans

  • Dice the Yellow Bell Peppers and add to the Black Beans
  • Add Pico De Gallo
  • Add Tomatillo Salsa Verde
  • Add Corn
  • Add all Spices

Recipe – 10 to 12 servings

  • 5 Cups Black Bean Broth (water of Beans)
  • 4 Cups Homemade Black Beans
  • 2 Organic Red Bell Peppers
  • 1 Organic Yellow Bell Pepper
  • 1 Organic Jalapeno
  • 1/2 Cup Organic Corn
  • 1 Cup Tomatillo Salsa Verde
  • 1 Cup Pico De Gallo
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/2 Teaspoon Cumin
  • 1 Teaspoon Garlic Powder
  • 2 Teaspoons Paprika
  • 2 Teaspoons Sea Salt

Tomatillo Salsa Verde

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I made this Tomatillo Salsa Verde to use on top of Chili Rellenos, but there are so many other dishes to use it with like Burritos, Soups, Enchiladas, Tacos and anything you can come up with.

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Roast the Poblano Peppers

Peel the skins off the Tomatillos

Cut in half and spread them out on a baking sheet

Broil Tomatillos and Jalapeno in oven for 5 -7 minutes then flip over and broil for another 2 to 4 minutes or until real soft. Remove burnt skin

Add Cilantro

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Cut off the stem then deseed Serrano and add to food processor along with the Onion

Add Lime and Sea Salt then puree and serve warm or chilled

   Recipe: Makes 3 – 3 1/2 Cups

  • 4 OG Poblano Peppers
  • 10 to 12 OG Tomatillos
  • 1/2 OG White Onion
  • 1- 4 OG Serrano
  • 1/2 Cup OG Cilantro
  • 4-5 Cloves of OG Garlic
  • 1 Tablespoon OG Lime Juice
  • 2 Teaspoons Sea Salt
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Homemade Black Bean Recipe

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 Homemade Black Beans are yummy, nutritious, very easy and inexpensive to make! 
Organic Black Beans

  • Help reduce blood cholesterol helping prevent heart disease.
  • Maintain normal blood sugar levels, helping prevent diabetes
  • Prevent constipation, helping diverticulitis and other gastrointestinal disorders
  • They also contain phytochemicals, substances found only in plant foods that help fight cancer and other chronic diseases.
  • Black beans are a very good meat substitute because of their high protein, iron and B vitamin content.

* If you have a problem with gas after eating beans. Try soaking dried Organic Black Beans in water for at least six to eight hours before cooking reduces gas formation.

* Or place beans in a sauce pan with cold water, cover and bring to a boil. Turn off heat and let sit for an hour.

1. Put small hand full of beans in the pot at one time, making sure there are no rocks. Then rinse the beans

2. What ever size pot you use fill a 1/4 of the way with the Beans

3. Add water ( we use filtered ) leaving 1 inch at the top

4. Add 1/2 teaspoon of Chili Pepper Flakes or to taste

5. 3 large or 6 small whole cloves of Garlic

* Add Sea Salt to taste at the end or they will be tough

6. Bring to a boil on medium high heat boiling for approx. 45 minutes to an hour

7. Stir on occasion checking water levels so you don’t burn your bean

8. Add more water and cook for another 45 minutes or longer

* It depends on how old the beans are as to how long it will take to cook. Older beans will take longer.

9. Taste to see if soft, if so turn heat down to medium and add salt to taste

10. Let cook for 5 more minutes to infuse salt

* We love to put the Bean broth with a few Beans in a bowl and top with Cheese, Tomatillo Salsa Verde and Pico De Gallo.  Sooo yummy!!!

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