Squilly
entree
Squilly Squash Chile Prep Time 1h 20m Cook Time 2h 30m Ingredients · olive oil · 1 onion, chopped · 2 Anaheim chili pepper, chopped · 1 bell pepper, chopped · 3 cloves garlic, crushed · 2 butternut squash, cut in half and seeded · 2 can pinto beans · 2 can black beans · 1 can green chilies · 1 can diced tomato · 1 can tomato sauce · 1 can creamed corn · 1 bag frozen white corn · 1 lb mushrooms, cleaned and sliced · 1 tsp cumin · 1 tsp hot chili powder · 1 tsp chili powder · 1 tsp cilantro, dried · 1 tbsp parsley, dried · 1⁄2 tsp extra spicy Mrs Dash · 1⁄2 tsp onion powder · 1⁄2 tsp mexican oregano, dried Directions Preheat oven to 350.
Spicy Red Chili Equipment Required large pot Ingredients · 2 tablespoons olive oil · 1 onion, peeled and chopped · 2 carrots, grated · 2 cloves garlic, minced · 1⁄4 teaspoon salt · 1⁄2 teaspoon Mrs Dash Table Blend · 1⁄2 teaspoon black pepper, ground · 1⁄4 teaspoon onion powder · 1 teaspoon cilantro, dried · 1⁄2 teaspoon Ancho chili powder (or 2 teaspoons of the sauce from a can of Chipotle Chilies in Adobo Sauce) · 1 tablespoon chili powder · 1 tablespoon cumin · 1 tablespoon Mexican oregano · 1 teaspoon thyme, dried · 1⁄2 teaspoon coriander · 2 cups lentils, cooked, drained (or 1 can) · 2 cups kidney beans, cooked, drained and chopped (or 1 can) · 2 cups tomatoes, cooked, diced (or 1 can) Directions Heat the oil in a lrage frying pan, and add the onions and carrots.
Aztec Stew
soupstewentree
Aztec Stew Yield 15 cups Equipment Required large stock pot Ingredients · 1 lb nopalitos, cut into pieces · 5 new potatoes, cut into cubes · 1 brown onion, medium · 6 Hatch chilies, fresh · 1 jalapeno, fresh, chopped into medium to small pieces · 4 tomatoes, medium, diced · 2 zucchini, cut into pieces (or other similar squash) · 1-1⁄2 cups chickpeas, cooked · 3 cloves garlic · 3 tablespoons olive oil · 3 tablespoons canola oil · 1 quart vegetable stock · 1 teaspoon Mexican oregano · 1 teaspoon thyme leaves dry · 1 teaspoon sea salt · 1 teaspoon black pepper, freshly ground · 1 cup corn, freshly roasted (optional) · 3 carrots, shredded (optional) · 8 oz baby bella mushrooms (optional) · 1 tablespoon cilantro, fresh, coarsely chopped (per serving, for garnish) Directions Rinse the bagged nopalitos well, remove any bad pieces and set aside.
Vegan Taco Filling Equipment Required Food Processor Ingredients · 1⁄2 cup almonds, raw · 1⁄2 cup walnuts · 1⁄4 teaspoon sea salt · 1⁄2 teaspoon onion powder · 1⁄2 teaspoon garlic powder · 1⁄4 teaspoon coriander, ground · 1⁄2 teaspoon black pepper, ground · 3⁄4 teaspoon Mexican oregano · 1⁄2 teaspoon Mrs. Dash Table Blend · 1⁄2 teaspoon paprika · 2 teaspoons cumin, ground · 1-1⁄2 teaspoons ancho chili powder · 1-1⁄2 teaspoons chili powder · 1 pinch extra hot chili powder, ground (or red pepper flakes) · 1-1⁄2 tablespoons cilantro, dried · 1⁄2 teaspoon Himalayan pink salt · lime juice · 3 tablespoons olive oil Directions Put the nuts and the salt in a bowl.
Pinto Veggie Crackers Equipment Required food processor food dehydrator Ingredients · 1⁄2 c Bob’s Red Mill Organic Creamy Buckwheat · 1 c pinto beans, cooked, drained (reserve 1⁄8 cup water from cooking beans in case needed) · 1 c celery tops, coarsely chopped · 1⁄3 c red bell pepper, coarsely chopped · 1⁄3 c green bell pepper, coarsely chopped · 1⁄2 c onion, coarsely chopped · 1 small handful cilantro, fresh · 1 teaspoon sesame seeds, roasted · 1 tablespoon sunflower seeds, raw · 1⁄4 c pepitas · 1 tablespoon golden flax meal · 1 tablespoon parsley, dry (or the equivalent of fresh parsley) · 1⁄4 teaspoon paprika · 1⁄4 teaspoon Mrs.