Black Beans 3 large cans Goya black beans w/liquid 2 t cumin 2 t oregano 3 green onions - cut with scissors in 3” lengths 3 clove garlic 1 pinch red pepper flakes (opt) or 1 t new mexico chile powder
Empty beans in pot, add other ingredients. Simmer for 15 minutes, taste for salt. Serve sprinkled with chopped cilantro Garlic Rice - for four 2 T oil 4 cloves garlic, minced (1 T tomato paste, if desired, to make Tomato Garlic Rice) 1 cup white rice, rinsed and drained 1 ⅔ c water ½ t salt additional salt & pepper to taste, cilantro for garnish
On the stove: Heat oil & garlic until fragrant in a 2 q pot. Add rice and toss until rice is fragrant and a bit translucent. Add tomato paste if using and stir. Then add water and bring to a boil, then turn down heat to medium low, cover and cook for 20-25 minutes until the liquid is absorbed and the rice is tender. Fluff with a fork and serve with cilantro for garnish.
Curdito - Salvadoran Marinated Slaw from Viva Vegan by Terry Hope Romero
1-1/2 lbs red or green cabbage, shredded finely (8-10 c. cabbage) 1-2 pickled or raw jalepeno peppers, seeded and finely chopped 1 large carrot, shredded 1/4 c. finely chopped fresh cilantro or parsley 1 T coarse salt (kosher) 2 t dried oregano 1/4 c. white vinegar, or more to taste Combine shredded cabbage and remaining ingredients in a large bowl and toss to coat everything with salt & vinegar. Seal it in a large resealable bag or weight it down with another bowl and a can. Chill for at least an hour or overnight, the longer it chills, the more tender & juicy it will become.
Spicy Red Salsa - from “Sacramental Magic in a Small Town Cafe” by Peter Reinhart
1 28 oz can diced tomatoes with juice 4 large cloves garlic, pressed 2 fresh minced jalapeno peppers stemmed & finely diced (use one for milder salsa) ½ medium onion, diced ¼ c chopped fresh cilantro ¾ t salt 2 T cider vinegar or lime juice ¼ t dried oregano
Mix all ingredients together, including the juice from the tomatoes. If using fresh tomatoes, you’ll need to increase the salt, to taste.
Refrigerate in a container with a good lid. The salsa will keep for 4 days, it begins to ferment after that.
Baked Tortilla Chips from All Recipes Original recipe makes 6 servings 1 (12 ounce) package corn tortillas 1 tablespoon vegetable oil 3 tablespoons lime juice 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon salt Directions Preheat oven to 350 degrees F (175 degrees C). Cut each tortilla into 8 chip sized wedges and place in a bowl with oil, lime juice, cumin and salt. Arrange the wedges in a single layer on a cookie sheet or two. Bake for 8 minutes.
Guacamole inspired by Diana Kennedy
3 tablespoons finely chopped white onion 2-4 jalapenos - stemmed and seeded 2 rounded tablespoons cilantro scant 1/2 teaspoon salt 3 large avocados 2/3 cup tomatoes, finely chopped, not peeled
In a mini food processor, molcajete or with a knife on the board, grind the onion, fresh chiles, cilantro, and salt to a rough paste. Cut the avocados in half, remove pits (do not discard), and scoop out the flesh with a wooden spoon. Mash the flesh roughly into the chile mixture, turning the mixture over so that the seasoning is well distributed.
Stir in the chopped tomato, and sprinkle the top of the guacamole with the extra onion, cilantro, and tomato.
Place the pits back into it for a nice effect and serve immediately or within 15 minutes in the molcajete. If you are using a blender, blend the base, turn it into a dish, and continue as a above.
Horchata (Rice Drink) 1 cup of white rice 4 cups water 1 1/3 cup sugar (adjust depending on how sweet you want - 2/3 cup of sugar if you want it less sweet). 1 cinnamon stick 1 T vanilla 2 ½ cups of soy, coconut or almond milk
Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water.
Strain the resulting liquid into a pitcher, and add the sugar, vanilla, and milk. Mix well until everything is well combined.Add a liter of water, and serve with ice. Enjoy!
Strawberry Agua Fresca 4 cups strawberries, sliced 1 cup white sugar 8 cups cold water 1 lime, cut into 8 wedges (optional) 8 fresh mint sprigs (optional)
In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours.
Remove the strawberry mixture from the refrigerator and pour into a blender. Blend on high until smooth. Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds.
Add the remaining 7 cups cold water to the pureed strawberries and mix well.
Place the Aqua de Fresa in the refrigerator to chill for several hours or pour over ice and serve immediately. Garnish with lime slices or mint leaves.