Posts Tagged With: vegetarian lifestyle
1/8 cup red onion
1/8 cup green pepper.
1 peeled Roma Tomato (seedless)
1 clove garlic
2 tsp chopped jalapeno (about 1/2 jalapeno)
1 tsp chopped fresh cilantro
1 Tbsp lime juice
1/2 tsp salt
pepper to taste
Chop red onion, green pepper, garlic, jalapeno, cilantro…
Peel tomato and remove insides(to use in something else) and chop up small…
Add ingredients together…
Add salt, pepper and lime and mix…
*Optional ingredients – pickled jalapenoes and little juice, a dash of hot sauce, mango chopped small, papaya chopped small, etc…
Cut avocado in half and remove seed.
Cut avocado into squares without cutting skin
Leave avocado in peel and scoop salsa into seed hole
Boiled Green Plantain with Salsa and Hot Sauce Dip
Do you ever have those days where you just want to take it easy but the kids “gotta” eat?
2 cups dried chick pea
1/2 cup red onion
3 garlic cloves
1/4 cup fresh cilantro
1 tsp salt
1/4 tsp ground coriander
1/4 tsp cayenne
1/4 tsp red hot chili peppers
Soak the dried chick peas over night. (The canned chickpeas don’t work for this recipe)
Put your oil, about an inch deep, in the pan and let heat.
Rinse and put some into food processor with garlic. Blend until chickpeas are smashed and crumbly. Repeat using the onion.
Add cilantro to the last batch mashed. Make sure to scrape down the sides of food processor.
When the oil is hot make small balls and drop them into the pan. Turn after they are browned (after about 3 minutes). Continue with each side.
When all sides are brown they are ready to take out of the pan and put on papertowel.
Getting the cashew out of it’s skin is very difficult!
Roasted cashews are my FAVORITE!
This clip is the roasting process.
The oils in the skin are very flammable.
1 1/2 cups chick peas
1 cup chick pea water(if it’s fresh) or 1 cup tap water
2 cloves garlic
1/4 cup tahini
juice of 2 lemons (4 or 5 Tbsp)
1/8 cup fresh cilantro
1/2 tsp salt
1/2 tsp cayenne
Clean and soak 1 cup chickpeas over night and boil 1 and 1/2 hours with a pinch of salt…or do as I do and forget (then you have to boil for 3 hours and let sit for another 1 hour). Let cool for 30 minutes.
Add garlic and cooked cooled chickpeas to a food processor (you can mash by hand but the processor is so much easier)
then tahini, water, salt and the juice of 2 lemons.
Blend 2 minutes and then add cilantro and paprika. Blend until smooth.
Hummus is ready to eat with raw veggies, on a veggie burger, on a pita, or with bajia? (stay tuned for that one)
2 hours (including boiling time)
party size bowl for appetizer