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Rellenos with Mole Verde Sauce
Lime Chiffon Smoothie
Blend until smooth.
2 Tb. frozen lime juice concentrate
2 Tb. frozen orange juice concentrate
1/4 cup silken or soft tofu
1/2 - 2/3
cup almond milk
2 teaspoons honey
5-6 ice cubes
1-2 Tb. liquid acidophilous
Poblano Rellenos with Mole Verde Sauce
Roast the Poblano chiles to the point where blackened spots show. Cut the chile vertically from top to bottom along one side and scoop out the seeds and membrane, handling carefully to avoid puncturing it.
SautÈ the vegetables in a small amount of oil. Stuff the vegetables into the chile until it is full. Cheese can be sprinkled over the top and melted briefly in an oven.
Serve with Mole Verde Sauce.
Place them in a blender with the tomatillos, garlic, cilantro, chiles, onion and tortilla chip.
Add enough vegetable broth to cover most of the ingredients and blend until smooth.
Add the lettuce and blend again until smooth, adjusting the thickness by adding more broth as needed. Pour the mixture back into the skillet and cook for another 2 minutes.
4-6 large Poblano chiles
3 medium zucchini or squash, chopped
5 tomatoes, chopped
1 bunch cilantro, chopped
1 medium onion, chopped
2 cloves of garlic, chopped
salt, to taste
garnish with cheese, such as goat cheese or Monterey Jack (optional)
6 corn tortillas, fried to very crisp in corn oil
1 cup raw sesame seeds
1/2 cup of hulled raw pumpkin seeds
1/3 cup shelled natural pistachio nuts
1/3 cup blanched whole almonds
4 large garlic cloves
3 fresh Poblanos chiles, roasted and chopped
4 fresh serrano chiles
1/4 of a fresh
1 1/2 cups chopped husked tomatillos (about 1/2 lb.), roasted
1 large bunch cilantro (about 2 cups packed), washed and
1 cup of shredded greenleaf lettuce
3 tablespoons of olive oil
Smokey Cauliflower au gratin
Mix the flour, salt and pepper together and set aside.
Par-boil the cauliflower in salted water for 3 minutes.
Remove, drain and set aside.
In a skillet, flash sautÈ the shallots and peppers in
butter. Sprinkle the flour mixture over the shallots and stir. Slowly pour
in the milk, stirring constantly to create a roux. Once the roux has
thickened, thin to a desired texture with the vegetable broth, remove from
the burner and stir in 1 cup of the cheese.
Place the cauliflower in one large baking dish or divided
into individual baking dishes. Pour the sauce over the top. Sprinkle the
remaining cheese on top.
Bake at 400 degrees for 20-25 minutes.
3 Tb. flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 medium head cauliflower, cut into florets
3 Tb. butter
2 shallots, finely minced
1-2 Tb. Jalapeno peppers, finely minced
2 cups buttermilk
1/2 to 1 cup vegetable broth to thin out the roux
1 1/2 cups Smoked Gouda cheese, coarsely grated
Tortilla Pimiento Pie
SautÈ the corn tortillas lightly in any type of vegetable
oil to just soften them. Layer 6 of them in a 2 inch deep pan, covering
the bottom and up all of the sides.
SautÈ the spinach in olive oil for just long enough to wilt it, then spoon half of it onto the tortillas in the baking dish, spreading them evenly.
Then in the same skillet, sautÈ the onion, garlic, oregano and lemon pepper in some more olive oil until the onions have softened.
Add the roasted bell peppers, mushrooms and tomatoes and heat through. Layer half of this mixture on top of the tortillas and spinach.
Then repeat these layers using the remaining 6 tortillas, and
remaining vegetables. Layer the cheese on the top to lightly cover. Bake
at 325 degrees for about 20
minutes to melt the cheese.
Place the sauce ingredients in a blender and pulse until
smooth. Drizzle this over the top of each portion.
1 dozen corn tortillas
vegetable oil to sautÈ
olive oil to sautÈ
6 bunches spinach, washed
1 onion, finely chopped
3 cloves garlic, finely chopped
fresh or dried oregano
6 roasted bell peppers, mixed colors, chopped
1/2 cup sliced mushrooms
1/2 cup chopped tomatoes
1 cup Monterey Jack cheese, grated
1 cup olive oil
5 cloves garlic
pinch of salt
2-3 bunches cilantro
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© 2001, Regina Campbell