Squilly
entree
Squilly Squash Chile Prep Time 1h 20m Cook Time 2h 30m Ingredients · olive oil · 1 onion, chopped · 2 Anaheim chili pepper, chopped · 1 bell pepper, chopped · 3 cloves garlic, crushed · 2 butternut squash, cut in half and seeded · 2 can pinto beans · 2 can black beans
Walnut Mushroom Pate Equipment Required large, flat-bottomed pan with cover food processor small loaf pan Ingredients · 1 cup walnuts · 2 cups water, filtered · 1 lb baby bella mushrooms · 5 leeks · 3 cloves garlic · 1⁄2 teaspoon Himalayan Pink Salt
Pizza Hummus Yield 2 1/2 cups Equipment Required food processor Ingredients · 2 cups chick peas, cooked, drained, reserve liquid · 1⁄2 cup tomatoes, dried, soaked for 10 minutes in warm water, drained, reserve liquid · 2 cloves garlic · 3 tablespoons tahini · 2 tablespoons olive oil · 1 tablespoon lemon juice, fresh squeezed (about 1/2 lemon, squeezed)
Basic Masa Yield Enough dough for 1 - 1-1/2 dozen tamales Ingredients · 2-1⁄2 cups Bob's Red Mill Gluten Free Masa Harina Golden Corn Flour · 1-1⁄2 cups water, hot · 1-2 to 1 cup olive oil (grape seed, canola, coconut will all work, but may need different amounts) · 3⁄4 teaspoon baking powder · 1⁄2 teaspoon salt
Potato Leek Chowder
soup
Potato Leek Chowder Yield 15 cups Equipment Required large stock pot large vegetable steamer Ingredients · 10 potatoes, medium · 1 onion, medium · 4 leeks · 4 carrots · 4 stalks celery, including inner leaves · 1 red bell pepper · 1⁄2 pound baby bella mushrooms
Baked Falafel
side
Baked Falafel Cook Time 40m Equipment Required food processor Ingredients · 2 cups chick peas, dried · 1 onion, medium, cut into chunks · 2 large cloves garlic, smashed a bit · 1 teaspoon coriander, ground · 1 tablespoon cumin, ground · 1 teaspoon chili powder · 1⁄8 teaspoon hot chili powder (or cayenne pepper)
Pinto Veggie Crackers Equipment Required food processor food dehydrator Ingredients · 1⁄2 c Bob's Red Mill Organic Creamy Buckwheat · 1 c pinto beans, cooked, drained (reserve 1/8 cup water from cooking beans in case needed) · 1 c celery tops, coarsely chopped · 1⁄3 c red bell pepper, coarsely chopped