Scalloped Herbed Potato and Sweet Potatoes

Scalloped Herbed Potato and Sweet Potatoes

 Peel and slice 5 small potatoes and 1 large sweet potato. Preheat oven at 375 F.

Place 2 tbs olive oil to the bottom of baking dish. Place a layer of the sliced regular potatoes. Chop fresh sage, basil, and rosemary. Sprinkle the herbs on top of the first layer of potatoes. Place 1 tsp of soy free Earth Balance on top of each potato slice. Sprinkle some gluten free flour, and onion and garlic powder as desired. Proceed to form the next layer with the sliced sweet potato. Repeat the sprinkling of the herbs, applying Earth Balance, sprinkling the flour, onion and garlic powder. Continue layering. When you reach your highest layer, pour 1 cup almond milk over the potatoes and cover with aluminum foil. Bake for 1 hour at 375 degrees F. Place in lower rack in the oven for 30  mins. Move to medium level rack and cook another 30 mins.

Caldo de Pescado

Simple Caldo de Pescado

My inspiration for this simple caldo came from Vietnamese Pho. I noticed that many times the broth they use at Vietnamese restaurants has animal ingredients, so in order to avoid this, I use vegetable broth, or just make my own veggie broth.

Ingredients: 2 tbs olive oil, wild caught cod fish fillets, whole kernel corn, carrots, rice vermicelli, 1/4 medium size chopped onion, 1 stalk chopped celery, diced tomatoes, salt, pepper, cilantro, basil

Caldo:

Heat the oil in medium heat in a pot and saute the onions and the celery until soft. Add the tomatoes (5-6 cherry tomatoes or a small tomato). Season both sides of the fish with salt and pepper. Place the fish on the pot on top of the veggies. Wait 3 mins. and flip the fish. Wait 3 more mins. and add 3 cups water. Raise the temperature to bring to a soft boil. Add the carrots -chopped to desired size(s). Allow to boil for 5 mins. 

Rice Vermicelli/noodles:

Bring 3 cups water to a fast boil in another pot. Add a fold of rice noodles. Boil until al dente (7-10 mins.). Remove from heat, drain, and run cold water through to stop the noodles from cooking any further.

When ready to eat the caldo, pour the caldo in your favorite deep dish or bowl, add desired amount of vermicelli to it, add flavor with cilantro and fresh basil.

To make this caldo tastier: add good quality scallops, crab meat, and fresh rosemary.

Creamy Potato Soup

Potato Creamy Soup

Peel and boil 8 medium size potatoes. Place the soft potatoes in a blender. Also add into the blender 1 cup Cabot's lactose free cheese, 3 diced green onions, and chives (to make about 1 tbs), 2 tsp salt, and 1/2 tsp pepper. Blend until creamy. You can add water -where the potatoes were boiled- if you want to make the soup less creamy. 

Chop 1/4 cup celery, and boil or steam a couple of sliced carrots until as soft as desired (I didn't want the carrots too soft, so I only boiled them for about 4 mins.)

My daughter wanted the celery to be crunchy.

Pour the creamy soup into your favorite soup bowl; if you wish add the celery, carrots, fresh basil, and I like to sprinkle it with Chili powder.

Enchiladas Verdes

Enchiladas Verdes

I used El Milagro yellow corn totillas. Heat 3 tbs olive oil in a pan on medium heat. Place each tortilla on the hot oil for about 1 minute each side. This will soften the tortilla and allow you to roll it. Place the soft tortilla on your baking bowl. Fill with spinach and Cabot's lactose free cheese (I prefer the white cheese for this dish). Roll the tortillas with the filling inside.

Pour the green Mexican salsa (you can buy ready to pour green salsa at most supermarkets, or you can make your own with tomatilloes, jalapenos, cilantro, and onions) on top of the enchiladas.

Shred 2/3 cups of the cheese and spread on top of the enchiladas.

Bake in middle rack of oven for 10 miniutes.

 Broil for 5 minutes.

 

Accompany with Mexican Rice and refried black beans!

Salmon, mashed batata (Caribbean sweet potato), and green beans

 Salmon, Caribbean mashed batata, and green beans

For the salmon you will use: one stalk celery; half an onion, 2 tbs olive oil, 1/2 cup corn, 1 small green pepper, 1 tomato

 

 Slice onion and the green pepper in medium size rings, chop the celery. Saute on medium heat in the olive oil. After about 4 minutes, add the tomatoes, and saute for 3 more minutes. Add the corn.

Lightly sprinkle salt and pepper on both sides of your salmon fillets and place them on top of the onion, celery, green peppers, tomatoes, and corn. Cover for 3 mins. Uncover and carefully flip the salmon, allowing the other ingredients to be on top of the fillets. Cover and cook for another 3 mins. Turn off the heat, uncover, and remove the pan from the hot surface.

For the mashed batata: It is also called bonniato in several supermarkets. Wash, peel, and boil the batata until soft (about 5 medium size batatas). Mash with 2 tbs soy free Earth Balance spread. Add some of the liquid where they were boiled to make the mash as fluffy as you want.

For the green beans: use canned or buy fresh. If you buy them fresh, wash, and boil until tender. Melt 1tbs soy free Earth Balance spread in a medium size pot, add the beans, sprinkle with 2 tsp salt, toss the beans so they will be "covered" with the melted spread, and cover on medium low for about 4 mins.

Potato Beet Salad

Potato Beet Salad

Boil 4 medium size potatoes until soft; add 2 eggs to the boiling water 10-15 mins before the potatoes are ready.

In another pot, boil 2 medium size beets, or use canned beets. Chop beets to desired size(s).

1/2 cup chopped green onions and a 1/2 cup chopped celery. 1-2 tsp. salt. 1 tsp. pepper. 

Drain potatoes and place in a medium size bowl. Cut to desired size(s). Add mayonnaise as desired -probably 2-3 tbs. Shred yellow onions on top of the potatoes to allow the small onion pieces and "juice" to fall on the potatoes -use as much or as little onion as desired (I use about 1/4 of a very small onion). Add the green onions, the celery, salt, and pepper. Mix well.

Lastly, add the beets, 1/2 cup peas, and eggs (sliced and or chopped) to the bowl, and toss all ingredients together.

Enjoy cold and/or warm!

basil pesto rice noodles

Basil Pesto Rice Noodles

Ingredients:

-1 "fold" rice stick (I don't know how to call it; the rice sticks I get are separated in folds.)
- 2 tbs. olive oil
- vegan basil pesto sauce
- sliced carrots, sliced cabbage, peas
- garlic salt to taste
- vegan and/or lactose free parmesan

Set about 2 cups water to boil. When it starts boiling add noodles/sticks. Let them soak until al dente. Drain thoroughly.
Heat the olive oil in a pan. Add noodles; spread the noodles (you'll probably need two tools) and let them stay on one side undisturbed for about 3 mins. covered on medium high.
Add basil pesto sauce and spread thoroughly/mix well.
Flip and toss the noodles to let them "fry" on the other side. Add carrots and cabbage. Allow the noodles to stay undisturbed for about 3-4 mins. covered on medium high.
Turn heat off and add the peas..
Add fresh basil and rosemary. Mix well. Cover on medium heat for about 3 more mins.

Add garlic salt and parmesan to taste.
Enjoy!