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Showing posts with the label cilantro

Mango Salsa

This mango salsa been a big hit at the Sabbath potlucks. It is an adaptation of the one on “Gone Raw”. Combine in a large bowl: 3 ripe large  Mangos  (or 6 ripe peaches, nectarines, etc.), chopped up Handful of minced fresh organic  Cilantro 16 oz.organic  Cherry Tomatoes , chopped up 1 organic  Red Sweet Pepper , chopped up 1/2 organic  Purple Onion , chopped up Juice of 2-3 organic  Lemons Celtic Sea Salt  (to taste) Cayenne , just a blessing with it (tiny sprinkle) (or not)

Recipe for Chickpea Tofu: By Ally

A dear long-time friend has passed along this recipe for Chickpea Tofu for anyone who is sensitive or allergic to Tofu (soy). INGREDIENTS: 1/2 cup "Raw" Chickpea Flour 1 1/2 cup Water Pinch of Turmeric METHOD: Dissolve 1/2 cup of Chickpea flour in 1/2 cup of the water.  Add a pinch of Turmeric powder for colour. Heat remaining cup of water over medium heat. Add in the Chickpea paste and whisk/stir, scraping sides down. When the mixture is boiling and thickened, pour into a pan and let it cool.   Cut into desired shapes after completely cool.  Ally also states that she often eats it with a Burmese Salad:   Fried Onions and Garlic along with Green Spring Onions, Tamarind Juice, chopped Cilantro and optional Chili pepper and Fish Sauce. You can also make a delicious plant-based yogurt with chickpeas. Specific instructions are coming! Check back soon or follow organicgranny group on Facebook where I will post the link.

Vegan Squash Enchilada Tubbies - Gluten-Free, Dairy-Free

Recently a Facebook friend posted a picture of her supper: a spaghetti squash enchilada just oozing cheese from all angles... she apologized that it wasn't a fancy presentation. It looked so comfort-food yummy that I knew that it would be my next planned meal. I have made quite a few 'adaptations' to the ingredients, and you can too. Just know that it turns out absolutely delicious with very little effort!  I went shopping and found Amy's brand canned chili (vegan)(organic) on sale at my local wholefood store ( Edible Island in Courtenay, BC) You could make your own chili-- maybe you even have some in the fridge?  Amy's Medium Hot Chili made with tofu has all the spices and ingredients that I was looking for, so I liked the convenience of opening the can this one meal. Ingredients: Squash (I used an Acorn Squash) Red Bell Pepper 14 oz can Amy's brand Organic Medium Hot Chili with Tofu 1 C. Frozen Corn Niblets Daiya Cheese shreds (I used Mozzarella

Lentil Bowl #3- Mexican Red Lentil Stew with Lime and Cilantro

Lentil Bowl #3- Mexican Red Lentil Stew with Lime and Cilantro over Oven Baked Potato Sticks (Serves 8-12, and can be halved). INGREDIENTS: 2 C. Red Lentils   4 C. Water   2 T. Coconut Oil   2 Onions, chopped fine (I did mine in Food Processor)  2 C. Celery , finely chopped (also did in Food Processor)  1 Red Bell Pepper , seeded and chopped  1-2T Garlic , minced (for DIY jar mince, go here  )  1/2 tsp. ground Turmeric   2 tsp. ground Cumin (grind the seed in a Coffee Bean Grinder)  2 tsp. Chipotle spice (or Chili Powder)  2 cans roasted tomatoes or Organic Roma Tomato Sauce (Costco)  2 C. Vegetable Broth   Celtic Sea Salt to taste  1/2 C. fresh-squeezed Juice of Lime   1+ C. chopped fresh Cilantro   METHOD:    Put rinsed and drained Lentils into a medium pot and add 4 cups water. Bring just to a boil, turn heat off, and put lid on. Let lentils sit for 30 minutes.   While lentils sit for 30 minutes, chop onions, celery and red bell pepper.