Roasted Zucchini Mexican Salad
3 medium zucchini
2 ears corn
2 cans black beans, rinsed and drained well
1 cup cooked brown rice (optional)
2 cups fresh diced tomatoes
1 red bell pepper, chopped
1/2 cup diced red onion
1 jalapeno pepper, minced (or use canned green chilies)
1 clove garlic, minced
1/2 cup chopped cilantro
1 avocado, diced
Zest of one lime
Juice of 2 limes
Cut zucchini in half lengthwise. Cut each half lengthwise again. Then cut in 1/2 – 3/4 inch chunks. Place in a large bowl and sprinkle with Mrs. Dash Chipotle seasoning or other no-salt seasoning of choice. Mix thoroughly with your hands until each piece is lightly coated. Spread out on a baking sheet lined with parchment paper making sure no pieces are over-lapping. Bake at 425 degrees for 15 – 20 minutes until they start to brown. Let cool before adding to salad.
Cut corn off ears and place in the bowl you used for the zucchini. Add remaining ingredients. When zucchini has cooled, add to salad. Mix well. Add more lime or lemon juice and salt to taste if desired.
This salad is also delicious using raw zucchini. I only use 2 zucchini and I use the dice blade of the Vidalia Chop Wizard. Cut the whole zucchini in 3 sections then lay each section on the chopper screen and chop. This makes a fun perfect shape for the salad. Mix in all remaining ingredients as above.
Kale Tacos
1 bunch of kale
2 button mushrooms, finely chopped (optional)
1 clove garlic, minced
1 jalapeno chili, seeded and minced
1 – 2 t chili powder
1 t cumin
1 t coriander
2 cups cooked black beans
1 avocado, mashed
Organic corn tortillas
Add kale, mushrooms, garlic, and chili to a medium sauce pan, along with 3/4 cup water. Cover, bring to a boil, then lower heat to medium, and cook 3 – 5 minutes. Add spices and cook until kale is tender. Keep an eye on the water so it doesn’t burn. Add a little more water if needed. Add the black beans and heat through.
Take off the burner and stir in mashed avocado. Salt to taste.
Stuff them in a warmed corn tortilla. Makes 8 – 10 tacos.
April’s note: I love this mixture rolled up in a corn tortilla just the way it is, with no toppings, but they are also wonderful with shredded cabbage or lettuce and fresh vine-ripe tomatoes.
Black Bean Patty
Enjoy these delicious patties as a burger or a “stack,” topped with a spread of avocado and topped with Simple Kale Salad, Simple Quinoa Salad and garden fresh tomatoes.
2 ½ cups cooked black bean
1 cup oats
1 onion, finely chopped
2 cloves garlic, minced
1 cup chopped button mushrooms
1/4 cup bottled or canned green chilies
1 1/2 t chili powder
1 t cumin powder
1 t onion powder
1/2 t oregano
1/4 t smoked paprika
1/4 cup chopped cilantro
1 t Sea salt
Preheat oven to 350 degrees. Using a pastry cutter, mash all ingredients together until the mixture is sticky enough to hold together in a patty. Form into patties and place on a cookie sheet lined with parchment paper. Bake 25 minutes, flip and cook an additional 5 – 10 minutes. Serve on a bun with your favorite toppings or in a “stack.”
Cauliflower Tacos
The only vegetable in the fridge was a head of cauliflower and I really wanted Mexican food. So I did a recipe search for cauliflower tacos, came up with a few selections and created a recipe of my own. These were very delicious and quick and easy to make.
1 small onion, chopped
2 cloves garlic, minced
1 small head cauliflower, finely chopped
1 cup chopped mushrooms
2 T chili powder
2 t cumin
1 t smoked paprika
1/2 t garlic powder
1/2 t onion powder
Juice from 1 lime
Salt to taste
Boil 1 cup water. Add lentils, cover, and cook until tender. Add more water if needed.
Saute onion in a dry medium sauce pan over medium high heat until they start to brown. Add garlic and cauliflower and a tablespoon or two of water and continue to saute for 5 minutes. Add mushrooms and spices and cook until cauliflower is tender. Drain off excess water from lentils then add cooked lentils to cauliflower. Mix well. Soften corn tortillas by steaming them in a double boiler for 15 – 20 seconds. Fill with cauliflower taco meat, top with shredded cabbage, tomato, guacamole, and salsa.
Green Burrito
1 onion, chopped
2 cloves garlic, minced
3 carrots, cut in half lengthwise and sliced
1 small bunch kale or collard greens, chopped
2 cups broccoli, coarsely chopped
2 cups sliced cremini mushrooms
1 medium zucchini squash, cut in 1/2 inch cubes
1 tablespoon cumin powder
2 teaspoon oregano
4 cups cooked pinto beans
Green Chili Cheeze Sauce (recipe below)
Sea salt
Whole-wheat flour tortillas
Saute onion in 1/4 cup water for 2 minutes. Add garlic, carrots, greens, and 1/2 cup water. Cover and cook 5 minutes.
Add broccoli, mushrooms, and zucchini. Cook 5 minutes.
Add spices and beans. Cook until vegetables are tender.
Stir in 1 1/2 cups Green Chili Cheeze Sauce. Salt to taste. Add 1/4 cup water to remaining cheeze sauce.
Roll burritos and drizzle remaining cheeze sauce over them. Garnish with chopped fresh tomato, avocado and cilantro.
Green Chili Cheeze Sauce
1/2 cup raw sunflower seeds
1/2 cup water
1/2 cup chopped green chilies, bottled or canned
6 T lime or lemon juice
1/2 t garlic powder
1 t onion powder
1/4 cup nutritional yeast
1/2 cup chopped cilantro
Blend all ingredients in a high-powered blender until smooth. If needed, soak seeds in water for 4 hours to soften and ease blending.
Lentil and Beet Green Tacos
Immune Boosting Chili
“Greg and I just finished lunch today with your delicious Immune Boosting Chili recipe. The flavor was just superb and the dish is very satisfying.”
1 onion, chopped
4 cloves garlic, minced
1/2 cup canned or bottled chopped green chilies
2 cups chopped mushrooms, cremini or white button
4 cups water or veggie broth
1 14 oz. can diced tomatoes
1 6 oz. can tomato paste
3 cups chopped broccoli
1 tablespoon Kirkland No-Salt Seasoning
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons coriander
1 teaspoon onion powder
2 teaspoons dried oregano
2 cups frozen organic corn
2 cups cooked pinto beans
2 cups cooked black beans
2 tablespoons Worcestershire Sauce
1/4 cup nutritional yeast (optional)
Sea salt
In a large soup pot, water-saute onion and garlic for 3 minutes. Add next seven ingredients and cook until broccoli is tender. Add remaining spices, corn, beans (if using canned beans, drain and rinse well), and Worcestershire Sauce. Cook 5-10 minutes. Add nutritional yeast and salt to taste.
Sweet Potato Soft Tostadas
2 cloves garlic, minced
1/4 cup diced green chilies
1 sweet potato cubed (about 2 cups worth)
1 bunch kale. finely chopped
2 cups chopped mushrooms, cremini or button
1 t cumin powder
1 t coriander powder
1 t dried oregano
1 T chili powder
1/2 t paprika
2 cup cooked black beans
Sea Salt
Saute onion in a dry skillet over medium high heat until they start to brown and become caramelized. You may need to add a tablespoon of water occasionally to keep from sticking. (If you have a good quality pan and it’s not too hot, you shouldn’t have to add any water at this point.) When browned, add garlic, chilies, sweet potato, kale and 1/2 cup water. Cover, bring to boil, reduce heat to medium, stir in spices* and mushrooms and cook until kale and potatoes are tender. Stir in beans, heat through and salt to taste.
*I like to use other spices sometimes like Mrs. Dash Southwest Chipotle or Fiesta Lime.
Soften corn tortillas in a hot dry skillet or steam them until pliable. Spread on sweet potato bean mixture, top with shredded cabbage, guacamole, and salsa.
Broccoli Bean Tostadas
You’ve never had tostadas like this before!
12 corn tortillas
1 onion, finely chopped
1 cup chopped mushrooms, cremini or white button
2 cloves garlic, minced
2 cups finely chopped broccoli
1 tablespoon chili powder
2 teaspoon cumin powder
2 teaspoon oregano
1/2 cup diced green chilies, canned or bottled
2 tablespoons tomato paste
2 cups cooked pinto beans
Sea salt
Seed Cheeze Sauce
Bake corn tortillas on cookie sheet at 275 F until crisp, about 20 minutes. Water saute onion, mushrooms, and garlic over medium-high heat until soft. Add chopped broccoli and about 1/2 cup water, and cook until tender. Stir in seasonings, chilies, tomato paste, and beans. Cook 5 to 10 minutes. Salt to taste. Spread evenly on a baked corn tortilla. Top with Seed Cheeze Sauce, shredded green cabbage or shredded lettuce, chopped tomatoes, and guacamole.
Texas Caviar
Need a potluck dish that everyone will love? This is it!! Standard American family tested and approved!
2 ears of fresh corn cut off cob
2 bell peppers (1 red & 1 orange) chopped
2–3 tomatillos chopped (optional)
1 small red onion chopped
4 jalapeños seeded and minced
4 or 5 Roma tomatoes chopped
1 large clove garlic crushed
2–3 limes juiced
1/2 – 1 tsp salt
Fresh ground pepper
1–2 tsp chili powder
Sweet Vinegar Dressing to taste*
1 large avocado diced
2 cups cooked black beans
Combine everything in a large bowl and mix well. Serve with your favorite tortilla chips.
I make my own by cutting a stack of corn tortillas in half. Then quarter each half. Lay them on a cookie sheet and bake at 260 degrees for 20 minutes or until crisp.
*Sweet Vinegar Dressing
Cover 1 cup pitted dates in rice vinegar for 8 hours. Blend until smooth. Add water if needed to thin and to weaken the strength of the vinegar flavor. Store dressing in a glass jar in the refrigerator.