Nothing says Autumn like pumpkin, apples, cinnamon and allspice.
Here at my house when is Halloween we buy a pumpkin and even though is fun to decorate we prefer to eat it.
We cook the pumpkin, make soup, cakes, cupcakes, muffins, bread and even eat the seeds.
I’ll show you how to cook them.
When you are taking the pumpkin guts, separate the seeds and submerged them in water. Add a tablespoon of salt to the water. Let it stand for 10 min.
Get a pan, let it get hot and toss the seeds (no water), and stir until is toasty.
Then enjoy them while carving your pumpkin.
I love this soup for cold days, doesn’t matter the season. It’s very filing, inexpensive, and healthy. Whichever bean you choose either is cannellini beans or chickpeas they both have a lot of fiber and iron, two very important things for people who don’t eat meat.
6 cups of water
3/4 cups of tomato paste
1/2 cup of dried pasta
1/2 cup of chick peas(or cannellini beans)
1 large potato
1 large carrot
1 celery stick
1 garlic clove
1 brussel sprout(cut in four pieces)
1 medium size tomato
1 tablespoon of mince onion
1/8 teaspoon of salt
1/8 teaspoon of parsley flakes
1/8 teaspoon of red pepper flakes
2 pinches of black pepper
1 to 2 pinches of rosemary
Cut carrot, potato, tomato, and celery in small squares. Then in low fire add oil in a medium size pot, after add celery, onion, brussel sprout, carrots, red and black pepper, salt and rosemary. Stir until onion looks transparent. Then add (the rest of the ingredients) water, tomato paste, garlic, tomatoes, potatoes, chick peas or cannellini beans, and parsley flakes.
*Note: use can beans. If you’re going to use fresh make sure you soak them for 30 minutes before cooking them, separately, so they won’t take too long. After they’re cook, then add the amount required to the soup.
This is my mama’s famous Cauliflower Ceviche this recipe has fool so many people believing it has fish. It’s so delicious and very healthy too. It’s perfect for a hot summer day.
Plus may I add no stinky fish odor. Bon Appétit.
A head of cauliflower
2 cucumbers (medium size)
1/4 of an onion (medium size)
3 large tomatoes.
Half a cup of chopped cilantro 1 1/2 cup of ketchup
Salt to taste
Chop cauliflower very fine.
Then chop cucumber, tomatoes, and onion finely. Then place it all in a big bowl then add ketchup and salt, mix it all. Then squeeze the lemons and add the lemon juice. Finally chop some cilantro and add it on top mix it all again very well… and serve.
* You can accompany them with some saltine crackers.
This recipe works as a salsa or a salad you can use it as a side dish or an appetizer, it’s really delicious and very healthy too.
2 large tomatoes
1 green bell pepper
1 tablespoon of red onion (minced)
1/4 cup of black olives
1 tablespoon of olive oil
1/4 teaspoon of red wine vinegar
salt and pepper to taste
Cut everything in small pieces(diced), then mix. And let it marinade for 15min. And enjoy.
You can accompany it with some baked tostadas, or some corn tortilla chips.
*Note: it’s best to mix the oil and vinegar separately and then add it to the mix.
**To make the baked tostadas all you have to do is put a couple of tortillas on a toaster oven for about a few minutes and let them get toasty brown.
I love this recipe my mom helped me come up with it because she loves to eat pozole and felt bad that every time she made it I couldn’t eat it so together we came up with this delicious recipe hope you love it.
1/4 tablespoon of salt
A pinch of garlic powder
1 bay leaf
A pinch of oregano
1cup of V8
1 medium size can of white hominy(take the water out!)
4 cups of water
3 cups of shredded lettuce
3 tablespoons of onion (minced)
3 radishes sliced very thin
*slice of lemon squeezed to taste
In a small saucepan add all the ingredients except the toppings (lettuce, onion, and radishes) put them to boil in low fire. After it boils turn it off. Serve, add the toppings and enjoy.
I came up with this one day when I was experimenting with tofu the taste was incredible because they taste just like scrambled eggs.
100g tofu (firm)
1 tablespoon of margarine “butter”
a dash of pepper
a pinch of salt
Put a frying pan in low fire, add butter and let it melt. Then add the tofu, mash it with a fork until the tofu is in very small pieces. Let it cook, stir occasionally add the salt and pepper. Let it cool and serve.
Note: you can eat it with some ketchup it gives it a splendid taste.
This is my secret chilli recipe most carnivore love it. My secret ingredient is cinnamon it gives it a sweet yet spicy taste to my chilli I also like to add paprika the combination is amazing.
My family love this southern dish that warms their tummies and hearts, I make it for them on special occasions, it’s delicious and healthy.
Also you should know that adding certain spices to your food like cinnamon and paprika can protect you from the damage caused by fatty foods.
1/2 teaspoon of paprika
2 teaspoon red crushed pepper
1/4 teaspoon of savory
1 basil leaf (dry)
1 &1/8 teaspoon ground black pepper
1 inch of a stick of cinnamon
2 teaspoon of sugar
11/4 teaspoon of salt
1/8 the teaspoon of allspice (ground)
1 dried chipotle pepper
3 medium to small tomatoes
1/2 cup of tomato paste
1 bell pepper
1/4 of a medium sizes onion (you can use more than 1 type onion I love yellow and red)
1 clove of garlic (finely chopped)
100% vegan chorizo
7 cups of whole beans
3 cups of water
First put all the dry ingredients in a little cup.
Then chop the onion, bell pepper, and tomato and put it in a separate bowl.
Then in low fire heat up the beans in a pot and add the chorizo. Let it cook for about 5 minutes or into you see the chorizo mixing with the beans. After add the dry ingredients in the pot as well as the water and what you chopped. Let it boil and enjoy.
*Note: you can use different kinds of beans it will give it a richer look.