salsa verde

fresh tomatillos = fresh salsa verde. yumsh!

1 small onion (diced)
5 cloves garlic (diced)
25 tomatillos (husk removed - halved)
2 jalepenos (diced, seeds removed)
1 bunch cilantro
2 tbsp olive oil
1 lime
salt

1. brown onion, garlic, jalepenos. add tomatillos and cook until soft.
2. add mixture to blender or food processor. add cilantro and blend until smooth.
3. add juice of lime and salt to taste.

we used the sauce for tacos and i added about 4 tbsp to the rice water to make verde rice. deliciousness!

creamy spinach deliciousness

i've been traveling for the last few weeks, so i was extremely happy to be in the kitchen cooking yesterday. eric and i went to the farmer's market were we were given an extremely long neck squash - something i've never seen before.

i decided to make a potato quiche with a squash/spinach stuffing. it was awesome.

1 large potato
3 cups squash (cut into small bite size chunks)
5 cups spinach (steamed, water removed)
2 tbsp sour cream (i used tofutti vegan sour cream)
1/8 cup plain soy milk
bread crumbs
1/8 cup cheese (i used a vegetarian pepper jack)
1/2 cup finely chopped onion
3 garlic cloves finely chopped

1. brown onion, garlic, and squash in pan - set aside
2. slice potato into very thin circles (mandoline works best)
3. spray pam in pie dish, arrange sliced potato around edges and bottom
4. mix onion, garlic, and squash with spinach, sour cream, cheese, and soy milk
5. add bread crumbs (i added enough until it was slightly stiff - maybe 4 tbsp)
6. mix in salt and pepper for taste. add mixture to pie dish.
7. cook at 350 for 30-35 minutes. during the last five minutes, brown with broil.

our friend jamie came over and the quiche was gone within 10 minutes. it was really tasty!

spicy vegan sausage stirfry

* 1 vegan brat (I used yves)
* assorted veggies (I used onion, yellow squash, tomato, and red bell pepper)
* 1/2 of cooked lentils (I used black beluga)

1. cut veggies in bite size chunks and cook for five minutes (you could use oil - i used pam)
2. cut brat into bite size chunks and add to veggies and cook until brat pieces are cooked through
3. add a few tbsp of your favorite spicy sauce or dried chili flakes
4. add the cooked lentils
5. enjoy

** i ended up adding a little bit of catsup to the mix after it was done. very tasty and filling.

Asian Stirfry

As promised, here is my crack asian stirfry recipe.

Ingredients

• 5 large garlic cloves minced (8-9 smaller ones)
• 1/4 onion minced (I prefer purple)
• 1-inch ginger, peeled and minced
• 6 red chilies (substitute 1 tsp of dried red pepper flakes, but will make it hotter)
• Vegetable or protein of your choice (green bean and broccoli are my favorite)
• White wine or cooking wine
• Soy sauce
• Sesame seeds

Steps

1. 1. Prepare garlic, onion, ginger.
   
   
2. Prepare vegetable or protein of choice (breaking down into bite size pieces).
   
   
3. Heat wok on medium and spray with Pam (or tsp of olive oil) . Add garlic, onion, ginger, and chili. Stir constantly until heated through (about 3-4 minutes).
   
4. Add a splash of white/cooking wine and soy sauce (about 2 tablespoons each).
   
   
5. Add vegetable or protein of choice and cook through.
   
   
6. Transfer to a plate and remove red thai chilies (if used).
   
   
7. Top with sesame seeds.

Let me know how it turns out!