QUARANTINE MARGARITA

• 2 parts blanco tequila
• 2 parts homemade limonada
• 1 part Controy orange liqueur
• 1 part fresh lime juice
• ice
• sea salt (optional)

Blend first four ingredients together and pour into a salt rimmed glass filled with ice.

MOM'S TACO CASSEROLE

• 1 lb ground beef
• 1 pkg taco seasoning
• 1 can cream of mushroom soup
• 1 can rotel tomatoes
• 1 can chili beans, drained
• 1 lb shredded Mexican cheese blend
• 1 bag Taco Doritos
• salsa, sour cream, shredded lettuce (optional)

Preheat oven to 425º. Cook the ground beef and taco seasoning according to the directions on the package. Blend the drained beans, mushroom soup, and rotel tomatoes into the cooked beef. Add half the Doritos to a casserole dish and top with beef mix. Sprinkle with shredded cheese and top with remaining Doritos. Bake uncovered for 20 minutes and serve with optional toppings

EASY HOMEMADE LIMONADA

• 3 limes, rinsed and quartered
• 1/2 cup cup of sugar plus more to taste
• 8 cups water

Blend limes and 4 cups of water in blender for 5 seconds or less (to minimize bitterness) and then strain into a pitcher. Remaining 4 cups of water can be added to pitcher or blended with 1 cup of frozen berries. Spoon off foam from the top and refrigerate.

*Variation: blend one cup of frozen strawberries with remaining four cups of water for limonada con fresa

BLACK EYE PEAS

• 1 lb bag black eye peas (picked over and rinsed)
• 6 cups vegetable broth (Better than Bouillon)
• 4 T tomato paste
• 1 tsp onion powder
• 1 tsp red pepper flakes

Add broth, black eye peas, onion powder, and red pepper flakes to slow cooker.  Cook on high about three hours until beans are just tender.  Whisk tomato paste into beans and cook another 10 minutes.

DECONSTRUCTED SHEPHERD'S PIE

• 3 lbs yukon gold potatoes (washed and chopped)
• 1 lb bag frozen mixed vegetables
• 6 cups water
• 1 cup brown lentils, rinsed and drained
• 3 T tomato paste
• 2 T Better Than Bouillon vegetable stock base
• 2 T corn starch
• 2 T Worcestershire sauce (optional)
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp garlic powder, divided
• 1 tsp onion powder, divided
• 1 tsp salt
• black pepper to taste
• plain unsweetened plant milk of choice (optional)

For vegetable gravy:
Bring 6 cups of water and 2 T veggie stock to a boil.  Add lentils. Cover and reduce to simmer until lentils are done (about 30 minutes). Add 1/2 t garlic powder, 1/2 t onion powder, 1 t thyme, 1 t rosemary, tomato paste, Worcestershire sauce, and frozen vegetables. Cover and simmer for 10 minutes .  Mix corn starch with 1/4 cup cold water and whisk into gravy for a minute or so until slightly thickened.

For potatoes:
Add potatoes to a large pot and fill with water until potatoes are just submerged.  Cover and bring to a boil.  Reduce to a simmer and cook until potatoes are soft when pierced. Drain and then mash, adding remaining 1/2t garlic powder, 1/2t onion powder, 1t salt, and plant milk (or reserved cooking liquid) until you reach desired texture desired texture.

Adapted from Minimalist Baker's recipe.

PASTA SAUCE W/ KALAMATA OLIVES & FRESH BASIL

• 1 28oz can crushed tomatoes 
• 1 14.5oz can diced tomatoes
• 1/2 cup pitted kalamata olives, halved
• 1/4 cup fresh basil chiffonade 
• 1 T sugar
• 1 T balsamic vinegar
• 1 T dried tomato powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp red pepper flakes 
• 1/4 tsp black pepper

Combine all ingredients except basil and bring to a boil.  Reduce heat and simmer covered on low for 15-20 minutes. Remove from heat and add basil. Stir to combine.

RED LENTIL & POTATO CURRY

• 4 cups water
• 4 tsp Better Than Bouillon vegetable base
• 1 cup red lentils, sorted and rinsed
• 1 large red or gold potato, washed and diced
• 2 tsp curry powder
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1 14.5oz can crushed tomatoes
• juice of one lemon (about 2T)

Bring water and bouillon to a boil.  Add lentils, potatoes, curry powder, and onion powder.  Reduce heat and simmer 20-25 minutes until lentils and potatoes are tender.  Stir in crushed tomatoes and cook a few more minutes.  Remove from heat and add lemon juice.  Serve over rice or by itself.

BERBERE LENTILS W/ GREEN BEANS & POTATOES

Berbere Lentils

• 3 cups water
• 8 oz. dry red lentils
• 1/2 large yellow onion, diced
• 1 garlic clove, minced
• 1 T berberé spice
• 1 tsp piri piri spice (or red pepper flakes)
• 1 tsp salt
• 1 28-ounce can crushed tomatoes

Mix lentils with water, garlic, onion, salt and spices. Cover and bring to a boil.  Reduce heat and simmer 20 minutes.  Add the tomatoes and simmer 10 more minutes. Serve over brown rice or injera.


Green Beans & Potatoes

• 2 medium sized potatoes, peeled and diced
• 1 15 oz. can stewed tomatoes
• 1 12 oz. bag frozen cut green beans
• 1/2 large yellow onion, diced
• 1/4 cup water
• 2-3 cloves garlic, minced
• 1 serrano pepper, minced
• 1 tsp salt
• 1/2 tsp turmeric
• 1/2 tsp cumin
• juice of one lemon
  

Briefly soak potatoes in cold water and stir around to remove excess starch.  Drain and add to medium sauce pan.  Fill pan with enough water to cover potatoes and cook on high for 15 minutes until potatoes are done, but still a bit firm.  Microwave frozen green beans according to directions on packaging while the potatoes are cooking.  Drain potatoes and green beans in a colander. 

Heat large non-stick skillet. Sauté the onion and serrano in water until almost soft.  Add garlic and cook another 2-3 minutes. Stir in the seasonings and sauté for 1-2 more mnutes. Add the potatoes and green beans, and tomatoes.  Cook for 5-10 minutes over medium heat until potatoes are well done.  Remove from heat and stir in lime juice.  Add more salt if needed.

Modified from this recipe.

CORN SALSA

• 2 cups frozen corn kernels, defrosted
• 1 serrano pepper, minced
• 1 small red onion, diced fine
• 1/4 cup fresh cilantro, minced
• 2 T fresh lime juice
• 2 T apple cider vinegar
• 1/2 T sugar (optional)
• 1/2 tsp salt (optional)

Mix all ingredients together and use as perfect topping for black bean soup

SIMPLE REDUCTIONS

Gastrique

• 1/4 cup honey
• 1/2 cup apple cider vinegar
• salt & pepper

Add honey to small saucepan on med-low heat. Cook about 5 minutes until honey has darkened.  Whisk in vinegar and cook 15 more minutes until sauce has thickened to a thin syrup. Remove from heat and add a pinch of salt and pepper.  Sauce will thicken as it cools.

Balsamic Reduction

• 2 cups balsamic vinegar (I prefer Monari Federzoni brand)

Bring vinegar to a boil in saucepan then reduce heat and simmer 30-45 minutes.

Pomegranate Molasses

• 2 cups pomegranate juice

Bring juice to a boil in saucepan then reduce heat and simmer for about an hour.

HOMEMADE KETCHUP

• 1 6oz can tomato paste
• 1/2 cup white wine vinegar
• 1/2 cup brown sugar
• 1/4 cup water
• 1.5 tsp salt
• 1/4 tsp onion powder
• pinch of garlic powder, allspice, clove (optional)

Add all ingredients to saucepan and simmer about 5 minutes or so until sugar has dissolved.

Fried Tofu with Curry Sauce

• 1 block extra firm tofu*
• 1 6oz can tomato paste
• 1.5 cups water
• 1 yellow onion, diced small
• 5 cloves garlic, minced
• 5 T olive oil
• 1 T sugar
• 1 T curry powder
• 1/2 tsp salt or more to taste
• juice of one lemon

Saute diced onion in 3T olive oil until soft.  Add garlic and saute until fragrant. Add water, tomato paste, curry powder, and salt.  Stir together and simmer for 5-10 minutes until mixture reduces down to a medium thick sauce.  Remove from heat and stir in lemon juice.

Slice tofu into half inch pieces and fry in remaining 2T olive oil until browned on both sides.  Drain on paper towels.  I like to serve the tofu drizzled with extra sauce and a side of smoked paprika rice and steamed broccoli.

*For best texture, freeze the tofu for at least a day.  Defrost it in the refrigerator until completely thawed and then gently press out as much excess water as possible.  This method seems to release the most water content, resulting in a much firmer and chewier texture.

BLACK BEAN SOUP

• 1 lb dry black beans, sorted and rinsed
• 4 cups Kitchen Basics vegetable stock
• 3 cups water
• 1 16oz jar Taco Bell medium salsa, pureed
• 2 T tomato paste
• 1/2 T salt
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• juice of 1-2 limes

Add black beans, stock, and water to slow cooker and cook 4 hours on high.  Add salt, spices, and pureed salsa. Cook another half hour to infuse flavors. Remove from heat and squeeze in lime juice and salt.  Top with tortilla strips and/or scallions.