Bon Vivant? Moi?

3 Pepper/Wheat Gluten Enchiladas w/ a Black Bean Sour Cream Sauce

* Note this recipe is based off of Wheat Gluten and does contain Dairy Products *

Wheat Gluten

1 c. Vital Wheat Gluten

1 c. Vegetable Stock (Room Temperature/Cold)

Wheat Gluten Cooking Broth

2 1/2 c. Water

1 package Sazon Goya con Cilantro y Achiote Seasoning

2 T. Your Favorite Hot sauce

3 T. Extra Virgin Olive Oil

Put  Water, Seasoning and Hot Sauce in large saute pan, place on medium heat to bring to a simmer. Set aside EVOO. 

Saute Seasoning Mixture

1/2 t. Black Pepper

1 t. Cumin

1/8 t. White Pepper

1/2 t/ Cayenne Pepper

1/2/ t. Smoked Paprika

2 T. Fresh Cilantro Chopped

Measure out into small bowl and set aside. Chop Fresh Cilantro, set aside. 

Saute Veggie Mixture

1/2 c. Chopped White Onion

1/4 c. Chopped Red Bell Pepper

1/4 c. Chopped Poblano Pepper

1/4 c. Chopped Yellow Bell Pepper

3 T. Chopped Garlic

1 Small Can Diced Green Chilies

2 T. Canned Diced Jalapenos (Optional)

Chop vegetables set aside. 

Black Bean and Sour Cream Sauce

1 Can Black Beans (Drained)

2 c. Sour Cream

2 T. Chopped Fresh Cilantro

1 T. Cumin

S & P  to taste

2-3 T. Milk (plus or minus depending on consistency)

Other Ingredients Needed

2 c. Shredded Quesadilla Cheese

1 c. Shredded Munster Cheese

1/2 c. Shredded Cheddar Cheese

Combine all three cheeses into bowl. 

1 Package (10-12) of your favorite Medium (Burrito Sized) Flour Tortillas 

• Any dairy products in this recipe can be interchanged for their vegan counterpart (i.e soy, rice etc.) For example Soy cheese instead of regular cheese*

• Note this recipe is based off of wheat gluten* 

Instructions:

1. In large deep sided saute pan add 2 1/2 cups water, 1 package Sazon Goya Seasoning, and 2 T of your favorite Hot Sauce. Set on Medium/Low Heat to bring to simmer. 

1. In mixing bowl pour in 1 cup vegetable stock. Sprinkle over 1 cup of Vital Wheat Gluten. Mix with fork until ball forms (will take on a rubbery consistency) Knead 1-2 

1. Take Wheat Gluten dough ball and pull apart into small bite size pieces and place into  the simmering liquid, place lid on top of pan. Stirring occasionally. When pieces have doubled in size remove lid to let liquid reduce.  Add in chopped vegetables and saute with remaining liquid and 3 T. Extra Virgin Olive Oil. Add in Seasoning Mixture. Turn off heat. Set aside to let cool slightly. 

1. Chop Saute Vegetables while Wheat Gluten Pieces are simmering and Set aside.

1. Prepare Seasoning Mixture while Wheat Gluten Pieces are simmering. Set aside.

6. In Bowl Combine all three cheeses. Set aside.

7. In Food Processor or Blender combine, Black beans, Sour Cream, Cumin, Cilantro, S&P, and Milk until smooth consistency (Should coat the back of a spoon). Set aside. 

1. Assemble. Place 1/3 c. of Sauce on bottom of baking dish. Fill tortilla with wheat gluten mixture (1/3 to 1/2 cup) and 1/8 c. Shredded Cheese. Roll Tortilla and place in baking dish. Repeat process. When dish is full pour Black Bean Sour Cream Sauce over the top. Sprinkle top with remaining cheese blend. 

1. Bake covered with tin foil 25-30 minutes until bubbling at 425 degrees F. Remove foil for las 5-7 min to brown cheese. 

1. Serve with your favorite sides and enjoy!

Garnish Ideas

Guacamole

Salsa

Sour Cream

Sliced Avocado

Fresh Cilantro

Lime Wedges

Tomato Wedges

Fresh Cucumber Slices

Side Dish Suggestions

Spanish Rice

Mexican Style Quinoa

Fresh Mexican Style Salad

Refried Black Beans

Grilled Poblano Peppers

Grilled Corn on the Cob with Smoked Paprika 

Utensils Needed

Large Deep Sided Saute Pan w/ Lid

Mixing Bowl

Liquid Measuring Cup

Measuring Cups

Measuring Spoons

Set of Prep Bowls

Cutting Board

Chefs Knife

Can Opener

Tasting Spoons

Fork

Wooden Spoon/ Wooden Spatula 

Food Processor/ Blender

Rubber Spatula

Large Rectangle Baking Dish

Tin Foil

Oven Mitts

Chile and Guava Mussels

16 Mussels or approx. 1 lb.

1 12 oz. Can Guava Nectar

1 c. White Wine

1 Medium Shallot

2  Small Dried Red Chiles

1 Dried Guajillo Chile

3 Cloves of Garlic (Smashed down by flat side of knife)

1/2 tsp Kosher Salt

4 oz. Extra Virgin Olive Oil

1 tsp Fresh Parsley Chopped

3 Tbsp Butter

In a colander rinse the mussels under cold water making sure that all of the beards are removed and that none of them are damaged or are open and can’t be used. Keep chilled until ready to use.

In a mortar and pestle crumble the chiles, add the smashed garlic cloves, add a tablespoon or so of the Extra Virgin Olive Oil, and the Kosher Salt. With the pestle work the ingredients over and over until an almost gritty paste forms, you may have to add more oil as you go. Once the gritty paste has formed set aside.

Dice Shallot and Set aside.

Chop Parsley and set aside.

Place a Large saute pan on medium/high heat and place the remaining oil into the pan and let it heat. When oil is hot enough place the chili paste mixture in the pan carefully along with the diced shallot, make sure you are constantly stirring the mixture and loosening it up to let it flavor the heated oil (approx. 2 min.). 

Next poor in the wine to deglaze the pan, scrape the bottom of the pan to remove any of the chili and shallot that may have gotten stuck. When wine starts to bubble around the edges add the guava nectar and the mussels. Mix everything together coating the mussels well. Cover the pan with a tight fitting lid that allows you to move the pan around over the heat as the mussels steam. When all of the mussels have opened remove the lid and let the sauce reduce. Add the butter and parsley. 

Untensils

Colander

Vegetable brush

Chef’s Knife

Cutting Board

Mortar and Pestle

Large Saute Pan with Tight fitting Lid

Liquid Measuring Cup

Measuring Spoons

Cooking Spoon or Spatula

Small Rubber Scrapper

Roasted Portobello Mushrooms, Asparagus with a Poached Egg and Warm Tomato Vinaigrette

Ingredients

2 Portobellos

10 Asparagus Stalks

14 Cherry Tomatoes (Cut in Half)

2 Eggs

3-4 Tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

Pre-heat Oven to 400 Degrees F

In a large bowl coat Portobellos and Asparagus with 3-4 Tbsp of Extra Virgin Olive Oil and salt and pepper, place on a baking sheet lined with parchment or silpat cap side up, place in oven. After 5 min add the Asparagus. When Asparagus are starting to brown remove from oven. 

Remove mushrooms from pan and let sit on paper towel for a couple minutes to drain excess water. Then plate, topping with the Asparagus. Followed by the poached egg (see instructions below) , and top with the warm vinaigrette. 

Vinaigrette

1/4 c. White Balsamic Vinegar

3 Tbsp Water

1/2 c. Extra Virgin Olive Oil

1/2 tsp Sugar

1/2 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Fresh Parsley Finely Chopped

1/2 tsp Fresh Basil Finely Chopped

1/2 tsp Fresh Oregano Finely Chopped

1/2 tsp Fresh Thyme Finely Chopped

1 tsp Fresh Garlic Minced

Combine all ingredients and mix well (if you have a blender or hand blender/blixer or food processor to mix the dressing that would be best, however it is not necessary) set aside.

In a saute pan turn heat on to medium/high. Pour in vinaigrette, when it starts to bubble around the side put in the cherry tomatoes. Stir constantly, when the tomatoes skins just start to break remove from the heat and set aside. 

In low sided sauce pan fill will 6 inches of water. Heat to approx. 90 degrees F. (do not let the water come to a bowl). Very gently place the eggs one at a time into the water, use a large serving spoon continually move the water around the egg gently, when egg white are fully cooked (approx. 4 min.) Remove egg gently with slotted spoon, placing it on top of the Asparagus on the plate. Top with the warm vinaigrette and serve. 

Utensils

Chef’s Knife

Cutting Board

Oven Mitts

Low sided sauce pan

Sheet pan

Parchment or Silpat

Blender/Hand blender/Food processor (but not necessary)

Mixing Bowl

Whisk

Slotted Spoon

Large Serving Spoon

Large Bowl

Tongs

Measuring Spoons

Measuring Cups

Summer Time Gazpacho

2 15 oz. Cans Tomatoes

1 Red Pepper (cleaned and seeded)

1 Green Pepper (cleaned and seeded)

2 Cucumbers (peeled and seeded)

1/2 Yellow Onion (peeled)

4 Cloves Fresh Garlic

2 T. Extra Virgin Olive Oil

2T. Red Wine Vinegar

2 T. Lemon Juice

1 T. Fresh Parsley

1 1/2 t. Fresh Cilantro

S&P TT

Place all ingredients in food processor. Combine until mixture is smooth in texture and there are no large chunks.  Serve Chilled.

Garnish Ideas:

Cucumber slices

Parsley Sprigs

Fresh Chives

Lemon Wheel

Creme Fraiche

Sour Cream

Tortilla Strips

Crusty Bread

Utensils needed:

Food Processor

Cutting Board

Paring Knife

Chef’s Knife

Can Opener

Vegetable Peeler

Measuring Spoons

Organic Spinach and White Bean Risotto

* Note Recipe can be substituted with non-organic ingredients*

Ingredients

6 c.  Organic Vegetable Stock

1 1/2 c. Organic Aborio Rice

3 T.  Organic Extra Virgin Olive Oil

2      Organic Shallots Diced (small)

2 T.  Organic Fresh Garlic

1/2 c. Dry White Wine

1/3 c. Freshly Grated Parmesan Cheese

1/3 c. Organic Heavy Cream

1 16 oz. Can Organic White Beans (Drained)

1 lb Bag Fresh Organic Spinach

S&P to taste

Instructions:

1. Bring stock to a simmer.

1. In large sauce pan heat olive oil, and shallots, saute until translucent, add garlic, saute without burning. 

1. Add rice to shallots and garlic, stir well to coat grains in the oil, do not brown the rice. Add the wine and stir until absorbed.

1. Add stock 4 ounces at a time (1ladle full), while stirring, wait to add the next portion until stock is absorbed. 

1. After approx. 20-22 min all stock should be absorbed, add heavy cream, white beans and spinach, let rice absorb the liquid and let spinach wilt. 

1. Remove from heat and add grated cheese. Add S&P to taste. Serve immediately. 

Yield: Approx. 12 4 oz. servings

Utensils Needed:

Cutting Board

Chefs Knife

Small Sauce Pot

Large Sauce Pan

Wooden Spoon

Tasting Spoon

4 oz. Ladle

Liquid Measuring Cups

Measuring Spoons

Can Opener

Cheese Grater

Cork Screw

Strainer

This dish was created as an organic vegetarian (contains Heavy cream and cheese) alternative to the classic mushroom risotto. One that could be offered as a meal not just a side dish/ or as a appetizer course. However, it is not a VEGAN recipe it does, contain cream and cheese. However, if you are vegan you can remove these or substitute with rice or soy products. Also, if organic versions of products cannot be found the regular is quite acceptable. 

It is also a great side dish to go with baked chicken, or a nice piece of broiled white fish.

This is a Molto di Classe vegetarian risotto, while still keeping the classic creaminess of traditional risotto, it boasts some vegetarian favorites with the addition of vegetable stock, fresh garlic, fresh organic spinach, and organic white beans for added protein. A great meal in itself or a perfect classy side dish to go with chicken or fish. A twist on the traditional Italian side dish. 

Spinach and Tomato Tart

Tart Shell

2 oz. Fresh Spinach

5 T. Shortening

2 T. Extra Virgin Olive Oil

1 T. White Balsamic Vinegar

1/3 c. Parmesan Cheese

1 c. All Purpose Flour

1/2 tsp. Salt

5 T. Ice Water

In food processor combine spinach, shortening, parmesan cheese, flour, and salt. Blend until spinach has been chopped finely and pea size pieces have formed. Add Vinegar, olive oil, and water blend until dough ball forms. Remove rap in plastic wrap and refrigerate 15-20 min. Divide dough into 2 oz. portions roll out and press into spring form pan. Split filling evenly between the two. Top with sliced tomatoes. Sprinkle on top fleur de sal, fresh crack black pepper, and parmesan cheese, and drizzle with olive oil.

Bake at 400 degree F for 20-30 until slightly golden brown.

Filling

4 oz. Cream Cheese (softened)

4 oz. Shredded Mozzarella Cheese

1 Egg

1 1/2 tsp. Chopped Garlic

1 tsp. Italian Seasoning

 

 

Topping

3-4 Compari Tomatoes (sliced)

Fresh Ground Black Pepper

Grated Parmesan Cheese

Fleur de Sal

Extra Virgin Olive Oil

Utensils

Food processor

2 small spring form pans (non-stick)

cutting board

Paring knife

measuring spoons

 dry measuring cups

fork

spoon

rubber spatula

small saute or sauce pan (to make the white balsamic vinegar reduction)

Scale

sheet pan

stand mixer with whip attachment or 

Mixing bowl with hand blender