Tag Archives: vegetarian


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!!!


Dice and cook potatoes in water till soft but not mushy

Dice carrots into small pieces and steam till soft

Measure coriander seeds, cumin seeds, turmeric and garam masala

Add 4 Tablespoons olive oil and spices to a sauté pan and cook on med heat for about 5 minutes or untill seeds begin to crackle and spices release their fragrances

While spices are cooking (keep an eye on them) chop onions then add to pan and add salt


While onions are cooking, finely grate ginger, mince serroenos and garlic

Make sure and stir onions

When onions are soft add ginger, serranos and garlic.

 Sauté for a couple of minutes

Add carrots, peas and potatoes

Stir thoroughly

Cook for 5 more minutes to incorporate all the flavors


Place a sheet of an egg roll wrapper on a plate and add some filling


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.


Then fold right corner over and sealing the edge


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

Continue with the rest


Add about 3/4 inch of grapeseed oil to a pan and place as many samosas that will fit.  Fry till bottom is golden


Flip them over and fry other sides

Remove when evenly golden

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

The cilantro mint chutney is the perfect dipping sauce

Recipe - Makes 12 – 15 Samosas

  • 12 – 15 Large 4 by 4 Egg Roll Wrappers
  • 3 Medium to Large Potatoes 
  • 1 Carrot
  • 1 Cup Frozen Peas
  • 1/2 White Onion
  • 2 – 4 Serrano Chilis
  • 2 – 3 Cloves Garlic
  • 1/4 Minced 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

You won’t believe how delicious this quesadilla is, of coarse everything taste good with roasted poblano!  It goes perfect with the homemade Black Beans, Pico de Gallo and Hot Sauce de Arbol y Ancho.

Roasted Poblano Cilantro Quesadilla-Recipe at cali-zona.com

Roast the peppers - How to Roast Peppers

Cut peppers into small cubes

I used a cheese called quesadilla which taste like a cross between jack and mozzarella

Shred the cheese

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

Flip tortillas so uncooked sides are on the outside

Take one tortilla out for a minute and put cheese on half of the cooked side, add poblano peppers and cilantro then fold.  Repeat with other tortilla

 You can add more cilantro and poblano if you like

Flip a few times to evenly heat.  When golden they are ready to eat!  Serve with Refried Beans or Black Beans

 It is good with Pico De GalloRoasted Poblano Cilantro SalsaHot Sauce de Arbol y Ancho and Chipotle Hot Sauce

Recipe - Makes 2 Quesadilla

  • 2 Roasted Poblano Peppers
  • 1/2 Cup Cilantro Leaves
  • Quesadilla Cheese or Jack
  • 2 Flour, Spelt Or Whole wheat Tortillas
  • 2 Tablespoons Extra Virgin Olive Oil

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Boston Baked Beans

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!


Check Beans for rocks then rinse and put in a pot and add water 1/4 inch from the top boil 1 hour to 1 1/2 hours until soft and add water as needed

When beans are soft 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 then add wine sand reduce until syrupy 

and add to beans

In a sauce pan combine all other ingredients and bring to a boil

Pre-heat oven to 325 degrees

Pour onto beans and cover with the lid then 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 White Beans
  • 1 Yellow Onion
  • 2 Cloves Garlic
  • 1/3 Cup Dry White Wine (optional)
  • 3/4 Cup Tomato Sauce
  • 1/2 Cup of Bean Water
  • 3 Tablespoons Molasses
  • 3 Tablespoons Maple Syrup
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Teaspoons Liquid Smoke
  • 2 1/2 Teaspoons Dried Mustard
  • 1 Tablespoon Paprika
  • 2 Teaspoons Sea Salt

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Homemade Winter Marinara Sauce

This is such a simple recipe and so dang tasty!!!  Use it on pasta, in lasagna, on spaghetti squash, in chili and soups.


 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 yellow onion and garlic then put in pan with 2 tablespoon of extra virgin olive oil

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

Add oregano, dry white or red wine and saute until wine reduces

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 olive oil, sea salt and simmer for another 1/2 hour

* you can puree the sauce if you like a smooth texture


  • 1 Jar of Eden Organic Crushed Tomato Sauce
  • 1/2 White Onion (lighter sauce) or Red Onion (richer sauce)
  • 2 to 3 Cloves Garlic
  • 2-3 Tablespoons Extra Virgin Olive Oil
  • 1/4 Cup of Dry White (lighter sauce) or Red Wine (richer sauce)
  • 1 Tablespoon Fresh Oregano
  • 1/2 Cup Filtered Water
  • 2 Teaspoons Sea Salt

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Black Bean And Pureed Roasted Red Bell Pepper Soup

This is packed with flavor and healthy ingredients.  The pureed roasted red bell peppers, pico de gallo and the tomatilla salsa verde add a whole other dimension to it.  It’s one of the best black bean soups I have ever had, which makes it really hard to stop eating! : )


Make the Homemade Black Beans and then measure the beans and bean broth and 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, tomatillo salsa verde, corn and all spices


Recipe – 10 to 12 servings

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

Tomatillo Salsa Verde

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 Winter Tomatillo Verde Soup, enchiladas, tacos, quesadillas Roasted Poblano Cilantro Quesadilla and anything you can come up with.


Roast the poblano peppers

Cut the cores out of the tomatillos

Cut in half and spread them out on a baking sheet

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

Remove burnt parts of the skin as best you can

Put onion in a pot of water and bring to a boil then remove and put in a food processor

Add cilantro, lime and sea salt

Cut off the stem then de-seed serrano and add to food processor

Puree and serve warm or cold


   Recipe: Aprox: 4 Cups

  • 4 Poblano Peppers
  • 10 to 12 Tomatillos
  • 1/2 White Onion
  • 1- 4 Serrano
  • 1 Cup Cilantro
  • 2 – 3 Cloves Garlic
  • 1 Tablespoon Lime Juice
  • 2 Teaspoons Sea Salt

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Homemade Black Bean Recipe

 Homemade black beans are yummy, nutritious, very easy and inexpensive to make!


In a 5 1/2 quart pot put small hand full of beans in the pot at one time, making sure there are no rocks. Then rinse the beans and add the water, garlic and chilies

Bring to a boil on medium high heat boiling for approx. 45 minutes or until water starts to evaporates and add more water then cook for another 45 minutes or longer still checking on water levels

* Add Sea Salt to taste AT THE END or they will be tough

Taste to see if soft, if so turn heat down to medium and add salt to taste and let cook for 5 more minutes to infuse salt

It depends on how old the beans are as to how long it will take to cook, older beans will take longer


We love to put the bean broth with a few Beans in a bowl and top with Cheese, Tomatillo Salsa Verde , or Hot Sauce de Arbol y Ancho and/or Pico De Gallo.  Sooo yummy!!!

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

Recipe – 8 – 10 Servings

  • 4 Cups Organic Black Beans
  • 12 plus 6 Cups Filtered Water
  • 4 – 8 Whole Garlic Cloves
  • 1/2 teaspoon Chili Peppers Flakes or 2 -3 whole dried chilies like new mexico, habanero, ancho or !0 arbol
  • 1 Tablespoon Sea Salt or to taste

Black beans help reduce blood cholesterol which, helps prevent heart disease.  They also maintain normal blood sugar levels, helping prevent diabetes.  Helps constipation, 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.

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