Vegetarian gumbo

Vegetarian Gumbo

1 onion, minced

1 green bell pepper, diced

1 red bell pepper, diced

1 C okra, sliced

2 garlic cloves, minced

1 stalk celery, diced

1 small can white beans

1/2 c mushrooms, sliced

2 chipotle peppers, minced

3T Tabasco

Salt and pepper to taste

2 C hot cooked brown rice
1t fresh chopped oregano
1t chopped fresh thyme
2 bay leaves
1 t chopped fresh basil

Sweat onions, celery, peppers, mushrooms, and garlic in their own juices. Add tomatoes, rinsed beans, chipotle peppers, okra and Tabasco and herbs. Cook over low heat about 20-30 minutes. Adding water as needed. Serve over hot cooked rice. Enjoy! Happy healthy cooking! 

Eggplant dip

This is a version of Baba Ganoush

1 large Eggplant, or several smaller garden variety

3 cloves of garlic

3/4 cup leaves fresh basil

3 chipotle peppers in adobo

Juice of 1/2 lime and 1/2 lemon

t salt

1/4 c tahini (sesame butter)

1/2 onion

1 small bunch asparagus
3T Olive Oil (Optional)

Cut eggplant ends, and slice in half lengthwise. Place on cookie sheet with 2 cups water, cut side down. Place asparagus on sheet as well. Roast on 350 degrees for 20-30 minutes until soft.

Cool somewhat, then place in blender with remaining ingredients. Use water or olive oil for moisture.

Serve with sliced vegetables or high fiber, crackers, or pita chips! A very nutrient rich healthy vegan

Dip, especially with no added oil. Enjoy! Happy cooking! Happy, healthy eating!

Vegan Cream of Potato soup

Creamy Cream of Potato

Soup!

This recipe will make enough for 2 people

1/2 C chopped very fine,

Cauliflower

Carrots

Celery

Onion
Yellow bell pepper

1/4 C Olive Oil or Vegan Butter spread

1t Veg or mushroom broth

2C Water

2 small potatoes, diced

(Add  Soy Cream or  Almond Milk last)

1/2 C Unsweetened Almond Milk, or Soy Milk or Soy Creamer

Add olive oil to pan over medium heat, sauté onions until soft.

Add remaining ingredients. Stir and simmer over low heat until

potatoes are soft. Use a hand blender to mix untilbsmooth creamy. Stir in Creamer or Soy Milk. stir to heat and serve!

I like to add NM Green Chili diced, Vegan almond Cheese shredded and some croutons, also maybe a slice of avocado or two?? Enjoy!

Vegan callabacitas

Vegan New Mexican Callabacitas

Summer months can bring about an

abundance of wonderful fresh vegetables.

This dish is an easy, tasty side dish, or can be transformed

into a cold salad picnic dish with a little vinaigrette.

Recipe makes about enough for 4-5 servings.

2 ears fresh sweet corn, cut kernels from cob

1 small eggplant, pealed and cubed

1-2 small yellow summer squash or zucchinis, cubed

1 large tomato diced

1 onion, small diced

1 clove garlic

2 small red peppers chopped fine

1/4 C olive oil

1/2 C green chili chopped

Heat oil over medium heat, add onion, garlic. Toss about 4 minutes. Add eggplant

And brown slightly, add corn, squash, peppers, tomato and chili. Cook for about

10-15 minutes, covered, until done! See my orzo pasta salad for vinaigrette recipe!

Enjoy! Happy cooking! Happy Summer! Salt and pepper to taste.

You can add shredded cheddar cheese, 1/4 C grated Parmesan cheese,  1/4 C of Cream, and 1/8 C Butter
for a delicious non vegan version! 

Please click on my links below for some beautiful NM style serving dishes!
Thank you for your support!

Banana Blueberry Bread

Banana Blueberry Bread

Adapted from Giada DeLorentis at Home

This time of year (Middle of Summer)

Bananas ripen quickly…Also

Blueberries are in season. This

recipe is a great way to make good

use of both these yummy fruits!

Enjoy!

1.5 C Flour

  .5 t salt

   1 t baking powder

  .5 t baking soda

   1 t cinnamon

  .5 t nutmeg

 2 eggs

.5 C vegetable oil

.5 C sugar

2 ripe bananas mashed

2 t Vanilla extract

1 C Blueberries, rinsed, drained and dried in a paper towel, Toss in a little flour before adding

to batter.

Whisk all dry ingredients, then mix all wet ingredients until well mixed. Add flour mixture

to the egg/oil mixture. Add Washed, drained, and dried blueberries to batter. Grease and flour

a bread baking pan. Fill baking pan with batter. Bake at 350 degrees for 1 hour. Let cool.

Enjoy!

Veggie Sandwich

• Veggie Sandwich (Vegan)

This is one of my favorite summertime treats! I am trying to lighten up my diet and this is a very easy way to do it! Enjoy!

Serves 1

2 slices vegan bread, high fiber

1/2 avocado sliced or mashed

1 small tomato sliced

1/4 c hummus (preferably freshly made) see recipe below

1 slice purple onion

1 T Dijon mustard

1/4 red bell pepper sliced thin

1/4 cucumber sliced thin

1 carrot grated

about 10 leaves of organic spinach 

Spread bread with mustard and hummus. Arrange vegetables on bread and enjoy!

Hummus: 1 can garbanzo beans, 1/4 lemon, juiced, 1/4 C Olive Oil. 1 clove Garlic.

2 T Tahini (Sesame Butter) Blend all Ingredients in blender until smooth! Add roasted peppers

if you like!

Also, you could make a grilled variation of this fresh sandwich, by grilling Eggplant, Zucchini, Peppers!

Arugula, Pear and Fig laced Goat Cheese salad with walnuts and champagne Pear Vinaigrette

Pear and Goat Cheese Salad

This salad is a sweet salad, very refreshing and rich!

You can purchase the pear dressing at Trader Joes,

Or make a home made version, recipe included.

1 Ripe Pear

2 T Fig infused Goat Cheese, I found this at Costco.

    To make your own version, mix 1 ripe fig, 1 T honey with 1/4 C Goats Cheese.

2 T chopped walnuts

1 C Arugula

3 T Dressing

Recipe for Pear Vinaigrette:

1/4 C Water

1C Pear Puree

1/8 Champagne Vinegar

1/4 C Light Olive oil

1 t Brown Sugar or honey

1/4 t salt

1/4 t pepper

1/4 C Lemon Juice

Blend in food processor or blender till smooth. Store in the fridge for up to 1 week.

Can add crumbled gorgonzola cheese as well!

 Crumble goats cheese and dice pears. Place all in a salad bowl,drizzle with dressing, top with walnuts!

Enjoy! Happy cooking!