Cauliflower Carrot Soup

This soup is warm, flavorful and perfect for the wintertime.

Estimated preparation time: 30-45 minutes

Ingredients

• 1 cauliflower
• 3-4 cups carrot
• 1 large potato
• 1 onion
• 1 head of garlic
• Salt and pepper
• Red chili flakes
• Italian seasoning
• Broth

Procedure

1. Sauté garlic, chopped onions and carrots with all the seasonings for about 5-10 minutes at medium to medium-high heat, until carrots have a nice sear starting. 

2. Add the chopped potato (peeled if preferred) and cook for another 5 minutes. Add the chopped cauliflower and give it another 5 minutes. 

3. Add broth to almost cover the vegetables. Simmer for 5-10 minutes, or until all the vegetables are cooked through, and blend until smooth. Simmer another 5 minutes. 

4. Serve with a dash of cream, a slice of toasted baguette, or au naturel. 

Taiwanese Peanut, Pineapple Ice Cream and Cilantro Dessert Spring Rolls

This dessert is fast, refreshing, and surprising.

Ingredients

• Peanut brittle
• Pineapple ice cream
• Rice wrappers
• Cilantro

Procedure

1. Crush peanut brittle.

2. Dip rice wrapper in warm water for about 5 seconds. Take out and place on a plate to assemble.

3. Assemble by sprinkling the crushed peanut brittle onto the rice paper, add dollops of the ice cream and top with more peanut brittle and cilantro. 

4. Wrap it together like a spring roll. Have a munch.

Chiles Rellenos

This recipe is from Carmina's mom. It is simple and quite tasty.

Estimated preparation time: 30 minutes

Ingredients

• 4 poblano peppers
• 2 eggs
• Oaxaca cheese
• Salt and pepper
• Oil

Procedure

1. Burn pepper skin on a flame or under the broiler. Peel off the burnt skin.

2. Take seeds out of pepper and fill with Oaxaca cheese, fresh Mozzarella, or whatever cheese preferred.

3. Separate eggs and beat the egg whites until stiff. Fold in the egg yolks. 

4. Dip the stuffed peppers in the egg mixture and lay carefully into the hot oil. When the crust reaches a golden brown, flip and cook. 

5. Take off the heat and drain on a paper towel. Season pronto.

6. Eat as is, or in a taco.

Em's Lentil and Cauliflower Tacos with Chipotle Sauce

Em found these tacos when we were trying to be vegetarian for a Friday. They are real dank.

Estimated preparation time: 1 hour

Ingredients

• 1 cup lentils
• 1 head of garlic
• 1 onion
• 1 head of cauliflower
• Salt and pepper
• 3 tablespoons chipotle in adobo sauce
• 0.5 cup crema or sour cream or conceivably yogurt
• 0.25 cup mayonnaise
• 0.5 cup cilantro
• 1-3 limes, zested and juiced
• 3 cloves of garlic
• 1 teaspoon cayenne pepper
• 0.5 teaspoon cumin
• Salt and pepper

Procedure

For the lentils

1. Sauté garlic, onions and add salt, pepper, red chili flakes, and whatever desired seasoning.

2. Add lentils and water. Simmer until cooked. 

For the cauliflower

1. Chop cauliflower into 0.5 in chunks. 

2. Toss with olive oil, salt, pepper, red chili flakes, Italian seasoning, garlic perhaps.

3. Roast at 400-450F. Flip halfway through cooking. Cook for maybe 20-30 min. 

For the chipotle sauce

1. Mix all the ingredients together.

2. Taste and add more chipotle or lime or garlic etc as desired.

3. Chill at least 3 hours if using fresh garlic.

To assemble

Put the lentils and cauliflower on a taco, drizzle or inundate with the sauce. Perhaps top with classic taco accoutrements. Have a munch.

Lemon Garlic Lentil Soup

This is a flavorful alternative to the dreaded lentil soup. It is zesty and garlicky and legitimately delicious while being maximally healthy.

Estimated preparation time: 30 min
Snagged from delish.

Ingredients

• 1 cup lentils
• 3 celery
• 3 carrots
• 1 onion
• 1 head of garlic
• 5 cups broth of choice
• 1-2 lemons
• 1/3 cup parsley
• 1 teaspoon thyme
• 3 bay leaves
• Italian seasoning
• Salt and pepper
• Red chili flakes (for some spice)

Procedure

1. Sauté onion, carrots, celery, and garlic with thyme, red chili flakes, Italian seasoning, salt and pepper.

2. Add the lentils, broth and bay leaves.

3. Let simmer until lentils are cooked.

4. Add lemon zest and juice and let ruminate a young minute. 

5. Serve hot with parsley and perhaps more lemon juice. 

Thai Chicken Soup

This soup is like chicken noodle soup on steroids. It is packed with flavor and can be made as spicy or mild as desired.

Estimated preparation time: 45 min

Ingredients

• 2 cans coconut milk
• 4 cups chicken broth
• 1 onion
• 1 head of garlic
• 1 ginger
• 4 cups chicken
• 3 cups mushrooms
• 2 teaspoons red curry paste
• 1 jalapeno
• Rice noodles
• 1/2 teaspoon red chili flakes
• 3 tablespoon fish sauce
• Salt and pepper to taste
• Cilantro, lime, garlic chili sauce to garnish

Procedure

1. Chop chicken, onion, ginger and garlic and sear with salt, pepper, and red chili flakes til chicken is just seared. Take chicken out and set aside. 

2. Add chicken broth, coconut milk, curry paste, fish sauce and juice of one lime to the aromatics and let simmer 20-30 minutes. 

3. Add jalapeño if more spice is desired. Put the chicken and mushrooms into the broth and let simmer until just underdone. 

4. Add rice noodles, being sure to stir. 

5. Serve with lime, cilantro, jalapeño, and the garlic chili sauce. 

Papa's Bulgarian Salad

This salad is crisp, refreshing and perfect for the summer. It will keep in the fridge for up to a week.

Estimated preparation time: 30 min

Ingredients

• 2 bunches of parsley
• 2 green bell peppers
• 1-2 cucumbers
• 2 tomatoes
• 1 bunch green onions
• 1 cup feta cheese
• Juice of one lemon
• 1/4 cup olive oil

Procedure

1. Chop vegetables to a small or medium dice. 

2. Add lemon juice and olive oil, adding more or less of either if desired. Season with salt and black pepper to taste and toss. 

3. Add feta cheese and serve chilled. 

Ratatouille

This ratatouille is wildly easy and delicious. The main issue is the patience it takes to let the vegetables really cook.

Estimated preparation time: 15 min
Estimated total time: 1.5 hr

Ingredients

• 1 eggplant
• 2 zucchini
• 1 red bell pepper
• 1 red onion
• 1 head of garlic
• 1-2 tomatoes
• Italian seasoning
• Fresh basil (optional)
• Olive oil

Procedure

1. Preheat the oven to 400-450F.
2. Chop all the vegetables into healthy, similarly-sized slices. Crush the garlic and add to the vegetables.
3. Season with Italian seasoning, black pepper, salt, extra rosemary perhaps and drizzle with olive oil.
4. Toss the vegetables and spread them out in a greased baking pan, preferably only a couple of layers of vegetables so they can interact more directly with the heat in the oven.
5. Put the pan uncovered into the oven and let cook for 20-30 min. Flip the vegetables and let cook another 20-30 min until they are nicely browned.
6. Serve hot or cold with fresh basil.