Villa Sumaya 2nd Edition ECookbook 2013-1

Caf Sumaya
Wholesome vegetarian cuisine with a

unique flare

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Our heartfelt gratitude to the entire staff of Sumaya
who helped in the compilation of our 2nd edition of
this cookbook.

Thank you to those who have diligently prepared and
served countless wonderful meals over the years.

Thank you to the many guests who have shared meals
with us and always reciprocated with gracious
praise.

May all Beings be nourished!
With gratitude - Your friends at Villa Sumaya!
Please contact us if you have any questions or would like more

information: info@villasumaya.com
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Contents
About Villa Sumaya, 4 Side Dishes, 59
Before you Begin, 5 Dips & Sauces, 65
Breakfast, 6 Breads, 70
Salads & Dressings, 16 Desserts,78
Soups, Stews & Curries, 27 Drinks, 89
Main Entrees, 37

About Villa Sumaya

Villa Sumaya is a picturesque retreat center, located in the heartland of
the indigenous Maya on beautiful Lake Atitlan. Our center is dedicated
to supporting a platform where individuals and groups alike may journey
to explore the Yogic-arts, meditation, wellness vacations, Mayan culture
and Spanish language; or just unwind in our tropical highland paradise.
Caf Sumaya
Established in 2000, our restaurant has been a focal point of daily life

human fellowship. After several years of repeat requests for a Villa
Sumaya cookbook our Caf Sumaya team proudly completed their first
edition in 2011. We are now happy to present an updated, 2nd edition
cookbook, filled with many delicious recipes. Our cookbook is a
compilation of original, adapted and favorite recipes from various
sources. Mouthwatering food photos have all been lovingly borrowed.

The Villa Sumaya cuisine is eclectic, Guatemalan, Mayan, Middle Eastern,
Italian, American, Moroccan and much more. Our recipes have been
organized in various categories and themes. At Villa Sumaya, our meals
are crafted into a well-balanced meal by nutrition, color, variety, and of
course taste. Our goal, when preparing meals for our guests ,is to work
with interesting culinary traditions, emphasizing wholesome vegetarian
offerings with a unique flare.
Before Getting Started

Important notes for the cook
Recipes are typically written in 10 servings, unless otherwise noted. For home
cooking, we suggest 5 servings, so simply cut recipes in half.

For your conveniences, recipes are separated into easy to find categories: Break-
fast, Salads & Dressings, Soups, Stews & Curries, Main Entrees, Side Dishes,
Breads, Sauces & Dips, Desserts and Drinks.

Throughout the cookbook, we recommend our favorite Caf Sumaya meals so you
can enjoy them at home. All accompanying side dish names are included below
the entre for your convenience.

Eating locally & seasonally
In Guatemala, we do not have the same
variety of foods available; there are some
ingredients that are local to us that may not
be found in your area. To help you out, we
have listed some ingredients with which you
may substitute.

In other cases, quantities may have to be altered. For example, when we list to-
matoes, we only have Roma tomatoes, which are small; therefore, the quantity
may have to be adjusted.
&&
but it may differ slightly. You may want to check at a Latin grocery store.
Chiles are in abundance here. If you cannot find the variety we list in our recipes,
replace them with ones you can find at your local store.
Lastly, we only have limes here, so you may substitute with lemon juice.
Huevos Rancheros
Breakfast
Herbed Frittata
6

Chapin Scrambled Eggs

Ingredients Preparation

20 Eggs 1. Whip eggs in a bowl with salt.
(2 eggs per person) 2. Heat oil or butter in a pan and
1 Onions, chopped fine fry onions, then tomatoes.
10 Roma Tomatoes, chopped small 3. Add eggs and stir.
Butter or olive oil (to fry) 4. Cook until fluffy (not wet).
Salt

1RUPDV+DVK+DVK


3 lb. Tofu, grated Cook like scrambled eggs
12 Tomatoes, finely chopped 1. Heat oil in pan.
2 Onions, finely chopped 2. Fry onions and tomato.
2 T. Italian herbs 3. Add tofu.
1 tsp. Black pepper 4. Add herbs.
Oil for frying 5. Add soy sauce.
C. Soy sauce 6. Cook until desired crispiness.

At Villa Sumaya, our breakfast dishes are served with dishes such as
toast, home fries, refried beans, fried plantains, yogurt, granola or fresh

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Huevos Rancheros
1. Make Ranchero Sauce
1-2 Eggs per person 2. Prepare corn tortilla
1-2 Corn tortillas per person 3. Fry eggs medium (not too soft or
hard)
1/3 cup Ranchero Sauce per person
4. To assemble: place an egg on a
(for 10 people about 4 cups) tortilla and top with Ranchero
Cilantro for garnish sauce.
Avocado slices 2 per egg 5. Sprinkle with chopped cilantro and
place 2 slices of avocado on top
Serve warm.
Eggs Florentine

1-2 Eggs per person 1. Make Red Sauce
1 English Muffin per person 2. Prepare English Muffins

3. Fry eggs medium (not too soft or
1/3 cup Red Sauce per person
hard)
5 leaves chard per person 4. Greens - Saute onions and garlic
1 large onion and then add chard and a bit of
salt.. saute until soft
1 head garlic chopped fine
5. To assemble: Top a toasted muffin
Salt to taste with cooked greens, egg and then
parsley for garnish red sauce on top.. sprinkle with
chopped parsley
Serve warm.
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Herbed Frittata

12 Eggs per pan 1. Whisk eggs, milk and yogurt, nutmeg together
cup milk 2. Chop onion and garlic medium fine and saute
1/3 cup yogurt in oil until soft
1/3 bag of Spinach (use 3. Chop spinach, basil and parsley roughly and
whole leaf) add to onion, saut 2 minutes
1 cup fresh basil (use 4. Take greens and onion out of pan
whole leaf) 5. Oil hotel pan and pour egg mixture in and
1 cup parsley (use whole then add greens on top and garnish with
leaf) tomato rounds
1 large onion 6. Cover and cook on at 375 for 30 minutes,
check, may need 45 minutes.
1 head garlic chopped fine
7. Cut in 12 pieces and serve warm
Pinch of nutmeg
8. Serve with Enchilada sauce.
Salt and pepper to taste

1 tomato cut in rounds for
garnish on top
Oil for pan

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Coconut French Toast


T. Nutmeg 1. Mix egg, milk, and cinnamon in
C. Milk shallow and wide bowl.
6 Eggs 2. Dip the bread in the egg mixture,
1 T. Vanilla extract coating thoroughly.
1 T. Cinnamon 3. Dip each side of the bread in

shredded coconut.
15 Slices of bread
4. Fry in oil/butter until brown.
2 cups Shredded Coconut

Whole Wheat Pancakes


2 C. White flour
1. Mix all dry ingredients.
2 C. Whole wheat flour
2. Add eggs and then water until
2 tsp. Baking soda correct consistency.
2 tsp. Baking powder
3. Whisk to achieve thick batter.
1 tsp. Salt
4. Heat butter/ oil.
tsp. Nutmeg
5. Pour mix in frying pan and flip
3 Eggs
when there are bubbles in pan-
3 T. Butter/ghee/oil for frying
cakes.
Water to thin batter
6. Cook 1 minute more on other
side.

10

Chai Spiced Muffins

Makes 12 muffins W
1. Mix dry ingredients
dry
2. Mix wet ingredients
1 cups white flour 3. Combine wet and dry. Do not over
1 cups whole wheat flour mix.
4. Grease muffin tin and fill full
1 tsp. baking powder
5. Bake for 18-25 minutesdo not
1 tsp. baking soda over cook.
tsp. salt Glaze:
1 T. cinnamon
1. Add powdered sugar to pan with
1 tsp. cardamom cinnamon, add a little water and
1 cup sugar stir constantly until it a syrup.
2. Let muffins cool a bit, and spoon a
wet little glaze on top.
3 eggs Serve warm
1/3 cup oil
1 cup water
3 T ginger juice (with
pulp)

Glaze
powdered sugar
water (only a little bit)
cinnamon
Butter for frying

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Breakfast Muffins
Makes 9 muffins W
1 C. Milk 1. Mix milk and vinegar and let sit 3 minutes.
Tbs. Apple cider vinegar 2. In a separate bowl, mix dry ingredients.
3. Mix wet ingredients, including the milk-vinegar
1/3 C. Oil mixture.
3 Eggs 4. Grease muffin tin.
1 C. White flour 5. Combine wet and dry ingredients.
6. Using portion scope half full, fill muf-
1 C. Whole wheat flour fin tin.
C. Brown sugar 7. In remaining tins that are not full, fill high with
1 tsp. Baking soda water.
8. Bake and check after 20 minutes. Muffins
should be firm, if not they may need a few more
2 tsp. Cinnamon minutes. Do not overcook.
tsp. Nutmeg
1 tsp. Salt
12

Pear Apple Coffee Cake

Serves 8 W
1. '
1 cup of whole wheat flour 2. Mix dry ingredients in large bowl
1 cup of white flour 3. Whisk wet ingredients in small bowl
1 tsp baking soda 4. Cut pear or apple in spears for decorating top
1 tsp baking powder of cake
1 tsp salt 5. Mix wet and dry gently (do not over stir)
2 tsp cinnamon
6. Pour into Pan
1 tsp cardamom
7. Decorate with fruit
cup sugar
8. Bake 35-45 minutes until center is cook

2 eggs
1/2 cup vegetable oil If you like, you can sprinkle powdered sugar on top
before serving.
cup yogurt
1 cup juice (like apple or
half juice half water)

1-2 pears or apples for top of
cake


Breakfast Side Dishes

Fried Plantains Homefries
Ingredients Ingredients
6 Plantains 5 lbs. Potato medium cubed
Vegetable oil 2 Onions julienned
2 Red pepper finely chopped
Preparation 1 tsp. Black pepper (to taste)
1. Cut plantains into slices. 1 tsp. Salt (to taste)
2. Heat oil in pan.
2 C. Grated cheddar cheese
3. Fry plantains until golden.
4. Remove excess oil. 1/3 C. Parsley chopped

Oil enough for sauting
Refried Black Beans
2 lbs. Black beans 1. Steam potatoes until soft.
1 Onion, big chunks 2. Saut onion and peppers with
1 Head garlic 1/2 tsp. of salt and oil (enough to
saut).
2 Extra cloves garlic, finely chopped
3. Add potatoes to onions and fry a
Oil for frying little longer, until potatoes have
Salt browned.
Preparation 4. Add black pepper and remaining
salt.
1. Place beans, onion and garlic head in
pressure cooker with water to cover 5. Sprinkle with cheese and parsley
and once pressure is reached cook for and cover with lid. You can put in
30-40 minutes. hot oven (no fire) to keep warm.
2. Remove head of garlic. 6. Serve with cheese melted.
3. Fry cloves of chopped garlic.
4. Add fried garlic and salt to beans.
5. Blend until smooth.
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Sumaya Granola
Makes about 11 cups WK

4 C. Whole oats 1. Mix all ingredients with hands and put in 2
2 C. Mosh (rolled oats) pans to cook.
1/3 C. Vegetable oil 2. Stir every 10 minutes.
1 C. Seeds (combo pump- 3. Cook 30 minutes total, until golden brown.

kin and sunflower if possible) 4.
1 C. Orange juice 5. After granola is cooked, add:
C. Brown sugar (dulcet) C. Raisins or dates finely chopped
C. Cranberries
1/2 C. Almonds roughly
chopped
6. Wait until granola cools completely and
1 C. Shredded coconut put in a plastic container to store.
T. Cinnamon
Strawberry Jam

5 lbs. Strawberries 1. Clean and disinfect strawberries.
2 C. Sugar 2. Blend strawberries in blender.

3. Cook strawberries and sugar for 2 hours

over low heat, stirring regularly.


Greek Salad
Salads & Dressings
Colorful Asian Slaw
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Roasted Carrot & Beet Salad

3 lbs. Carrots, washed, peeled and cut 1. Toss vegetables with salt and 2
into medium chunks tablespoons oil and roast in 350
degree oven with 1 cup water until
2 lbs. Beets, washed, peeled and cut
vegetables are done and lightly
into medium chunks browned.
1 lbs. Onions, peeled and sliced in thin 2. Make a dressing with olive oil,
half moons lemon juice, salt and black pepper.
C. Olive oil 3. When vegetables are done mix
with the dressing and let them
C. Lemon juice
marinate for 30 minutes.
C. Fresh parsley, chopped 4. Just before serving stir in most of
Salt and pepper, to taste the parsley, saving a little for
garnish.
Crunchy Chard Salad

2 12-oz. bunches chard, stems removed 1. Stack 8 chard leaves, and roll into
1 cup grated carrots tight cylinder. Slice into thin strips.
roasted almonds Repeat with remaining chard.
Transfer to large bowl.
cup lemon juice
2. Blend 1/3 cup water, lemon juice,
oil, tahini, Bragg Liquid Aminos (if
2 Tbs. tahini using), garlic, and honey (if using)
2 Tbs. Bragg Liquid Aminos, optional in blender or food processor until
z
3 cloves garlic, peeled dressing.)
tsp. honey, optional 3. Toss chard with 3/4 cup dressing,
more if using any add-ins. Season
with salt and pepper, if desired.

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Avocado Fruit Salad


2 cups cubed/or balls of fresh 1. Toss together first 4 ingredients.
Cover and chill 1 hour. Garnish, if
cantaloupe or watermelon desired.
1 medium-size ripe avocado, halved and
cut into chunks
1/4 cup chopped fresh mint
2 tablespoons lime juice
Garnishes
yogurt, granola or chopped almonds
Avocado Beet Salad with Orange Vinaigrette

Salad 1. Trim, gently wash, and place beets in a sauce-
pan with water to cover. Bring to a boil over me-
3 large beets
dium-high heat. Reduce heat to medium-low, and
2 small avocados, sliced simmer 25 to 30 minutes or until tender. Remove
Lettuce or spinach to line platter beets from heat; drain, rinse, and cool
completely. Peel and slice beets.
fresh cheese, crumbled
1/3 cup thinly sliced red onion
Freshly ground pepper to taste 2. Whisk together orange zest, orange juice, rasp-
berry vinegar and maple syrup. Gradually add
olive oil in a slow, steady stream, whisking until
Dressing blended.
1 teaspoon orange zest
1/4 cup fresh orange juice 3. Line a serving platter with lettuce. Arrange
2 tablespoons raspberry vinegar beets and avocado slices in alternating rows on
top of Lettuce. Sprinkle with fresh cheese, onion,
1 tablespoon maple syrup and freshly ground pepper to taste. Drizzle
1/4 cup olive oil dressing on top.
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Three Bean Salad

1. Cook all the beans separately.
1 C. Red beans, cooked 2. Steam the green beans or snow

1 C. Garbanzos, cooked be bright and vibrant.
1 Lb. Green beans or snow peas, 3. Mix the oil, lemon juice, garlic, salt
trimmed and pepper.
C. Olive oil 4. When the beans are cooked, drain
C. Lemon juice and mix with the dressing and ci-
4 Cloves of garlic, minced lantro.
Cilantro, chopped 5. Season to taste with salt and
pepper.
Salt and pepper
Red Bean Salad

1. Pre-soak beans overnight in plenty
2 C. Red beans of water.
1 C. Corn kernels 2. Drain soaking water, rinse, and
place beans in pressure cooker
C. Scallions, sliced
with fresh water and cook for 30
C. Olive oil
35 minutes.
C. Lemon juice
3. Meanwhile prepare dressing of
4-6 Cloves garlic, minced olive oil, lemon juice, garlic, salt
Salt and pepper to taste and pepper.

4. Drain beans, and combine with
corn and scallions.
5. Toss with dressing

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Potato Salad

1. Cook potatoes and cut into cubes.
2 lbs. Cooked potatoes, with peel
2. Mix potatoes, celery, green onion,
1 C. Celery, chopped
parsley, capers, olives, and red
C. Green onion, thinly cut on the pepper.
diagonal
3. Cool.
2 C. Parsley
4. Mix with Balsamic Dressing
C. Capers
C. Black olives, sliced
C. Red pepper, finely chopped

Cucumber Salad

2 Large cucumbers 1. Peel, core and slice cucumbers
thinly.
Dressing 2. Mix the sesame oil, soy sauce, and
vinegar in a separate bowl.
C. Toasted sesame oil
3. Toast sesame seeds in frying pan
C. Soy sauce over low heat, stirring often.
2 Tbs. Rice vinegar 4. Toss cucumbers with dressing.
2 Tbs. Sesame seeds, toasted
5. Sprinkle with the sesame seeds.
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Green Salad with Oranges & Macadamias

Preparation

1. Wash the lettuce to remove all
dirt and sand, drain and tear
into bite size pieces.
2. Remove all seeds from the
orange sections and as much
pith and skin as possible.
3. Lightly toast macadamia nuts in
the oven or on the stovetop
Ingredients
over low heat. Be careful not to
burn them, they should only be
2 Heads Lettuce 3-4 Oranges, a couple of shades darker, not
peeled and sectioned browned.
C. Macadamia nuts, lightly 4. Toss lettuce with orange slices,
toasted and chopped sprinkle nuts and fresh cheese
Fresh cheese (optional) on top.
5. Serve with Lemon Cumin
Dressing .

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Greek Salad

1. Pour boiling water over onions and
1 Bag Spinach, washed and cut
let sit until soft, about 15 minutes.
1 Cucumber, peeled, cut in half
2. Drain onions and squeeze out
lengthwise, seeded and sliced
excess water.
1 lb. Tomatoes, washed, and quartered
3. Toss spinach, cucumber, tomatoes,
2 Red onions, sliced very thinly and onions.
1 C. Black olives, sliced 4. Place olives and cheese on top and
1 C. Feta cheese or fresh cheese lightly toss.
5. Serve with Balsamic Dressing or
Greek Tamari (Dressings section)
Tabouli

1 C. Boiling water 1. Pour boiling water on bulgur and
cover for 20 minutes.
1 C. Bulgur
2. Leave to cool and fluff with fork.
2 C. Cucumber, finely chopped
3. Add cucumber, tomato, parsley
10 Tomatoes, finely chopped and mint to bulgur and mix
1 C. Parsley, lightly chopped thoroughly.
C. Mint, lightly chopped 4. Mix lime juice, olive oil, and salt to
1/3 C. Lime juice make a dressing.
1 tsp. Salt 5. Pour dressing over tabouli, taste
and add more salt if necessary.
1/3 C. Olive oil
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Colorful Asian Slaw

Makes 8 servings
1. Combine cabbage, red cabbage,
4 cups thinly sliced cabbage carrots, in large heat-proof bowl.
Sprinkle with kosher salt. Whisk
2 cups thinly sliced red cabbage together soy sauce, lime juice, 2
2 medium carrots, peeled and cut into Tbs. water, and brown sugar in
small bowl.
very thin matchsticks
2. Heat oil in medium skillet over
tsp. salt medium-high heat. Add onion and
salt, and cook 7 to 8 minutes, or
Dressing until onions are browned and bot-
3 Tbs. soy sauce tom of pan has brown bits.
2 Tbs. plus 1 tsp. lime juice 3. Add ginger, and cook 30 seconds.
Add soy sauce mixture to deglaze,
2 Tbs. brown sugar and cook 15 to 25 seconds, using
2 Tbs. canola oil spatula or spoon to scrape up
brown bits.
1 large red onion, thinly sliced
4. Remove from heat, and spread
a pinch of salt, optional onion mixture over cabbage
1 Tbs. plus 2 tsp. minced fresh ginger mixture. Toss with tongs until slaw
is well combined and cabbages be-
cup roughly chopped cilantro leaves gin to wilt.
cup chopped roasted peanuts
5. Add 1/4 cup cilantro leaves, and

toss to combine.

6. Let stand 5 minutes, then serve
garnished with remaining 1/4 cup
cilantro and peanuts, if using.

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Indian Cabbage Salad


Quarter the cabbage and wash, and
1.
2 lbs. Cabbage
then cut the core out.
2 tsp. Salt
Finely shred the cabbage, sprinkle
2.
3 Cloves garlic, minced with the salt and let sit for 30 minutes
1 Jalapeno pepper until it releases its juices.
3 Tbs. Lemon juice Cut the jalapeno in half length-wise,
3.
4 Tbs. Olive oil seed and cut into hair-fine half moons.
1 Tbs. Mustard seeds or cumin seeds When the cabbage has started
4.
releasing its juices, squeeze it for a few
minutes to break it down further.
Pour off the released water, and add
5.
the garlic, jalapeno and lemon juice.
Saut the mustard seeds in olive oil
6.
until they pop. If using cumin seeds
saut until they turn a few shades
darker. Be careful not to burn them.
Pour the oil with the seeds over the
7.
cabbage. Do not let them cool first, but
add them to the cabbage right away af-
ter taking them off the flame.
Mix all ingredients well, and let sit
8.
another 30 minutes to allow flavors to
blend.

Serve at room temperature.

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Salad Dressings
Balsamic Dressing Greek Tamari Dressing

1 C. Balsamic vinegar C. Sesame seeds, toasted
6 C. Extra virgin olive oil 3 C. Oil
4 Tbs. Dijon mustard 2 C. Water
2 tsp. Salt C. Lemon juice
1 tsp. Black pepper C. Parsley, chopped
6 Cloves Garlic C. Soy Sauce
6 Tbs. Soy sauce C. Tahini
C. Water 4 tsp. Mustard powder
Place all ingredients in blender. 2 tsp. Garlic, minced
Blend until smooth. Refrigerate. Tbs. Salt

tsp. Cayenne
Cilantro Dressing tsp. Black Pepper
Ingredients
Place all ingredients in blender.
Blend until smooth. Refrigerate.
1 Bunch Cilantro
1 C. Olive oil
3 Cloves Garlic
3 Limes
1 Tbs. Cherry vinegar



Salad Dressings
Sumaya French Dressing Green Goddess Dressing

2 C. Vegetable Oil 1/4 pound tofu
1 C. Olive Oil 1/2 cup oil of choice (good quality)
Onion, chopped 1 cup chopped parsley
4 Large cloves garlic 1/2 cup vinegar
4 Tomatoes, diced 2 teaspoons each garlic and onion
2 tsp. Salt powder
1 Tbsp. Tarragon 2 teaspoons salt
1 tsp. Pepper 1/2 cup water
1 Tbsp. Sugar 1/2 cup honey

Place all ingredients in blender. Blend until smooth. Refrigerate.

Cilantro Dressing
1 Bunch Cilantro
1 C. Olive oil
3 Cloves Garlic
3 Limes
1 Tbs. Cherry vinegar

26

Carrot Soup
Soups, Stews & Curries
Vegetarian Chili
27

Nutty Sweet Potato Soup

Serves 8
1. Heat oil in soup pot over medium-

high heat. Add leeks, and saut 5
2 Tbs. olive oil to 7 minutes.
2 medium leeks, white and light green
2. Stir in tomato paste, peanut butter,
parts thinly sliced (2 cups)
garlic, turmeric, and cumin; cook 1
3 Tbs. tomato paste minute, stirring constantly.
3 Tbs. creamy peanut butter
3. Add sweet potatoes, broth, and 1
1 chili 1/2 cups water, and simmer over
2 cloves garlic, minced (2 tsp.) medium-low heat, partially
1 tsp. ground turmeric covered, 20 to 25 minutes, or until
sweet potatoes are tender.
tsp. ground cumin
6 cups sweet potatoes, peeled and 4. Blend mixture with immersion
sliced -inch thick blender, adding more water if soup
is too thick.
3 cups vegetable broth
2 packed cups of spinach leaves, thinly 5. Bring soup back to a simmer, and
sliced stir in spinach leaves.
Lemon wedges, for garnish 6. Serve with lemon wedges and

Peanuts for garnish peanuts for garnish.

28

Carrot Soup

1. Saut the vegetable in the oil in a large pot over
5 C. Carrots, diced medium heat for 7-8 minutes.
2 C. Onions, diced 2. Lower flame, cover and cook 5-10 minutes, stirring
occasionally. Do not let vegetables brown.
2 Tbs. Olive oil
3. Add fennel, cumin, and coriander seeds.
1 Tbs. Fennel seeds
4. Add 6 cups of water and raise heat to bring to a boil.
1 Tbs. Cumin seeds
5. Lower the heat and let the soup simmer until the
1 Tbs. Coriander seeds vegetables are soft, about 20 minutes.
6 C. Water 6. Puree the soup and add additional water if desired.
2 tsp. Salt, more to taste 7. Season with salt and pepper to taste. Garnish with
Cilantro.
Black pepper to taste
Bean Soup
1. Prepare Colorado Beans

6 cups prepared beans pureed 2. Put potatoes, onions, garlic in 3 cups of water and
(colarado) boil
6 small potatoes cubes 3. Once potatoes are cooked separate from water BUT
1 onions chopped RESERVE water to use to thin soup.
1 head garlic chopped 4. Add to bean, along with herbs and salt
1 tsp. cumin 5. With immersion blender or regular blender puree
1 tsp salt and use reserve water to thin to right consistency.
1 tsp oregano 6. Put in soup pot and cook for 20 minutes, careful not
to let bottom burn and you can add water if it thick-
Reserve water to thin soup
ens too much.
7. Garnish optional (cheese, cilantro, cream, chopped
tomatoes, tortillas)

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Vegetable Soup
1 Onion
1. Cut vegetables in edible size.
1 Zucchini
2. Heat pan with olive oil.
2 Carrots
3. Chop garlic into thin slices and saut.
1 Head of garlic
4. Add remaining vegetables.
4 Potatoes
5. Add boiling water.
2 Sweet potatoes
6. Blend and return to boil.
2 Tbs. Olive oil
7. Season with salt and pepper and herbs.
8 C. Boiling water
Mixed dried herbs (basil, oregano, marjo-
ram, thyme)
Chickpea-Garlic Soup
1. Rinse chickpeas and combine in a 3 quart
2 C. Chickpeas, soaked overnight pressure cooker with 8 cups water, celery, bay
leaf, rosemary, and sage.
8 C. Water
2. Bring to full pressure, lower heat, and cook
1 Stalk celery for 45 minutes.
1 Bay leaf 3. Meanwhile, warm the olive oil over low
1 Branch rosemary heat.
3-4 Sage leaves 4. Stir in onions and garlic and cook over
C. Olive oil lowest possible heat, stirring from time to
time, for 40 minutes.
2 C. Diced onions
5. When chickpeas are done, remove and
C. Garlic cloves, peeled and left whole discard celery and herbs.
C. Lemon juice 6. Add chickpeas and 4 cups of the cooking
Salt and black pepper to taste water to the onions and garlic.
7. Puree the soup with lemon juice, salt and
pepper to taste.
30

Miso Soup

1. Boil water.
9 C. Water 2. Saut onions and garlic in olive oil.
1 Large onion, sliced thin Add broccoli once onions are soft and
3.
Olive oil for frying saut for 4 minutes.
8 Cloves garlic, sliced very thin Add 9 cups boiling water, cook 5 min-
4.
utes longer.
2 C. Broccoli, cut into small pieces
5. Turn off heat.
1 C. Water
Mix miso with 1 cup water and blend
6.
1 1/8 C. Miso
with fork. Mix miso into soup. Sprinkle
C. Green onions, sliced diagonally with scallions.
Red Bean Stew


1 lb. Red beans 1. Soak beans overnight.
2 Gaque chilis, or other hot pepper Cook beans for in pressure cooker for
2.
(guajillo peppers are a good 45 minutes.
substitute) Roast peppers, tomato, garlic and
3.
2 Pasa chilis (ancho peppers are a onion.
good substitute) Blend all roasted vegetables and
4.
3 Tomatoes pumpkin seeds.
6 Cloves garlic Add the liquid to the beans and cook
5.
Large onion on stovetop for another 45 minutes.
3 oz. Pumpkin seeds, toasted Season with salt and pepper.
Salt and pepper

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Vegetarian Chili
Try this with Cornbread and a green salad.

2 C. Kidney beans cooked medium
1. Soak beans overnight and cook in a
well
pressure cooker until cooked
C. Bulgur thoroughly, but are not mushy.
1 C. Tomato juice (or tomato paste with 2. Bring tomato juice to boil, pour
water) over bulgur and cover 15 minutes.
5 Cloves garlic, crushed (Bulgur will still be crunchy. It will
cook more once in chili.)
2 Onions, chopped to thumbnail size
3. Saut garlic and onions in oil and
1 Large carrot chopped small (half the
soy sauce for a few minutes, add
size of thumb nail)
carrots and cook 5 minutes, add
3 Red peppers chopped thumbnail size spices and peppers and saut
16 Chopped tomatoes another five minutes.
2 Tbs. Soy sauce 4. Combine the saut with the beans,
1 tsp. Cumin bulgur, lime juice, tomato paste
and water (enough so most of
1 tsp. Dried basil (if dried basil is not
available, use Italian spice mix) and simmer on low heat for one
1 tsp. Chili coban powder hour. Stir every 10 minutes to
Salt and pepper to taste prevent burning on bottom.
3 Tbs. Tomato paste 5. Garnish with toasted sunflower
seeds, red onion chopped fine, and
Olive oil for saut
shredded cheddar cheese.
Juice of lime

Water to cover

Toasted sunflower seeds
Red onion, chopped
Cheddar cheese, shredded
32

Vegetable Curry
For an Indian inspired feast, serve with Basmati rice, chickpea dhal, cucumber raita, pineapple
chutney and Indian Cabbage Salad.

Combine all seeds and grind into a
1.
2 lbs. Potatoes fine powder. Then add turmeric and
1 lb. Green beans mix well.
1 lb. Tomatoes Clean and cut the vegetables in bite
2.
1 lb. Onions size pieces.
1 Cauliflower 3. Chop the onions, garlic and ginger.
lb. Carrots In a large pot, saut onions in the oil

4.
until translucent, add garlic and ginger,
1 Bunch cilantro and saut a few more minutes.
4 Cloves garlic 5. Add tomatoes and fry until they start
oz. Ginger to release their juice.
C. Vegetable Oil 6. Add all the other vegetables, 4 cups
Water of water and bring to a boil.
Salt Lower heat to a simmer and add salt
7.
and curry powder.

8. Simmer until vegetables are done.
Curry Powder
Add finely chopped cilantro.
Can substitute pre-made curry powder
C. Coriander seeds
1 Tbs. Cumin seeds
1 Tbs. Mustard seeds
1 Tbs. Fenugreek seeds
1 Tbs. Black peppercorns
4 Tbs. Turmeric

33
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Vegetable Curry with Coconut Milk

For an Indian inspired feast, serve with Basmati rice, Lentil dhal, raita, chutney and a green
salad.
2 lbs. Potatoes, cut in 1-inch pieces
1. Combine all seeds and grind into a
1 lb. Green beans, trimmed and cut in fine powder. Then add turmeric and
2-inch pieces mix well.
1 Head cauliflower, cut into florets 2. In a large pot, saut onions in the oil
1 lb. Carrots, sliced until translucent, add garlic and ginger,
12 oz. Coconut milk and saut a few more minutes.
C. Vegetable oil Add the coconut milk and curry
3.
spices and cook for 10 minutes, stirring
1 lb. Onions, chopped
occasionally to prevent burning.
oz. Ginger, minced
4. Add all the other vegetables, 3 cups
4 Cloves garlic, minced of water and bring to a boil.
Salt to taste 5. Simmer over low heat and add salt,
1 Bunch cilantro, chopped let simmer until the vegetables are
done.

6. Add cilantro, stir and serve hot.
Curry Powder
Can substitute pre-made curry powder

C. Coriander seeds
1 Tbs. Cumin seeds
1 Tbs. Mustard seeds
1 Tbs. Fenugreek seeds
1 Tbs. Black peppercorns
4 Tbs. Turmeric

34

Chickpea Dhal

1. Soak the chickpeas overnight.
2 lbs. Chickpeas 2. Drain and place in pressure cooker or
1lb. Onions, chopped large pot.
5 Cloves garlic, minced 3. Add fresh water to cover by 1 inch.
1-inch Piece ginger, peeled and 4. Add onions, garlic, ginger and
minced turmeric and bring to a boil.
2 Tbs. Turmeric 5. Cook for 45 minutes in pressure
1 Bunch cilantro, chopped cooker or 3-4 hours in pot until
chickpeas are soft.
C. Lemon juice
6. Toast the spices for the Garam
2 Tbs. Garam Masala masala in a heavy pan over low
Salt to taste flame, stirring constantly to prevent
burning until the spices release their
aroma. Be careful not to burn them!
Garam Masala
7. When spices have cooled, grind into
Can substitute pre-made Garam Masala
a fine powder.

8. Add Garam Masala, chopped ci-
5 Bay leaves
lantro, lemon juice and salt to taste.
3 Tbs. Coriander seeds
10 Cardamom pods
3-inch Cinnamon stick, broken
1 tsp. Back pepper

35
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Lentil Dhal

1. Sort the lentils, remove any stones,
2 C. Lentils and rinse a couple of times in cold
10-12 C. Water water.
3 Cloves garlic, chopped 2. Place in a pot with the water, garlic,
2-inch Piece ginger, chopped finely ginger, and turmeric.
1 Tbs. Turmeric 3. Cover and bring to a boil, then lower
flame and simmer covered until lentils
1 Bunch cilantro, chopped have absorbed the water and become
2-3 Lemons, juiced creamy, stirring occasionally to
Salt to taste prevent sticking.
4. Toast the spices for the Garam masala
in a heavy pan over low flame, stirring
Garam Masala
constantly to prevent burning until the
Can substitute pre-made Garam Masala
spices release their aroma. Be careful
not to burn them!
5 Bay leaves 5. When spices have cooled, grind into a
3 Tbs. Coriander seeds fine powder.
10 Cardamom Pods 6. When the lentils are ready, stir in the
3-inch Cinnamon stick, broken spices, salt, lemon juice and cilantro.
1 tsp. Black peppercorns
36

Paella Primavera
Main Entres
Tortilla Lasagna
37
Broccoli Quiche

Best served with the Roasted Beet and Carrot Salad or a green salad of choice.
This recipe requires a 2x9 inch pie pan.
Preheat Oven to 375
Crust

3 C. Flour
Crust
12 T. Frozen butter In a mixer, with paddle, mix flour and butter,
12 T. Cold water gradually adding water until the desired consistency is
reached.
1 T. Salt Make dough into a ball and put in a baking dish.
Put in refrigerator for 1 hour
Filling Gently press dough with fingertips until it covers

the bottom and sides of the baking dish. Handle as
2 Heads of Broccoli, little as possible to keep crust light.
chopped medimum Puncture the dough with a fork in several places.
2 Bunches spinach, Put a weight on top of the dough with paper and
chopped bake for 15 minutes.
Filling
1 Onion, finely chopped
Whip eggs.
6 Cloves garlic 2. Saut onions and garlic until soft.
20 Eggs Add vegetables and season with salt and pepper,
continue to saut lightly.
1 C. Cream
Mix cheese with vegetables.
2 C. Shredded
Pour the vegetable and cheese mixture in the
mozzarella cheese precooked crust.
Blend the eggs and cream and pour over veggies.
3 Red pepper rings
(decoration) Put the red pepper rings on top and place in the
oven
Salt and pepper Bake for 45 minutes until eggs are firm and golden
brown.

Let cool 10 minutes or more before cutting.
38

Carrot Ricotta Quiche with Rice Crust

Quiche can be enjoyed any time of day and is best served with homemade Breadsticks, Green
Salad with Orange and Macadamias and the vegetable of your choice.
W
Crust layer
4 cups cooked rice
2 tsp. curry powder
1 tsp. salt

Filling

1 1/2 large onion, diced fine
1 head garlic, minced 1. Mix rice, curry and salt and grease hotel pan
well and press rice into pan as crust.. on bot-
12 eggs tom and sides
2 cups ricotta
2. Saut onions and garlic until soft
c. grated parmesan cheese,
grated 3. Whisk eggs, ricotta until smooth
1 c. mozzarella cheese, grated 4. Add other cheeses and nutmeg
tsp nutmeg 5. Fold in carrots, basil, onions and garlic into
4 cups carrots grated egg mixture
2 cups fresh basil leaves 6. Pour into hotel pan
(uncut) 7. Bake for 30-35 minutes until firm

8. Serve warm

Spanish Torte

We recommend serving this dish with Red Sauce, Chickpea-Garlic soup and Breadsticks.
.
Ingredients
6 Medium potatoes 12 Eggs
1 Medium onion 1 Red chili pepper, optional
C. Olive oil Salt and pepper to taste
Preparation
Note: This dish is served at room temperature, and needs to be prepared well in
advance.
1.Peel the potatoes and slice into rounds the size of a quarter.
2.Slice the onion into medium thick rounds.
3.If using chili pepper, slice it into rings.
4.Beat the eggs for 30 seconds, and add teaspoon salt and teaspoon pepper.
5.Fry the potatoes in the oil for about 15 minutes until cooked, but not
browned.
6.After about 7 minutes add the onions (and chili), 3 pinches of salt, and 2
pinches of pepper.
7.Remove from the pan without breaking the rounds of potatoes and place in a
colander to let the excess oil drip off.
8.In a non-stick pan, heat 4 tablespoons oil, add the potato onion mix, and heat
for 3 minutes.
9.Turn heat to medium low.
10.Add the beaten eggs, and during the first few minutes lift the potato-onion
mix to let the eggs flow in between the layers.
11.Cover and cook about 12 minutes, until the eggs have set.
12.They should smell a little toasted but not burned. Take from the flame,
invert onto a large plate (watch out for the hot oil) and slide back into the pan to
lightly brown the top another 5 minutes.
40

Rice Tortes
We love to top our Rice Tortes with onion butter and carrot ginger spread. Also, enjoy this
dish with the Red Bean Salad.
14 C. Water W
4 C. Brown rice 1. Bring rice, chopped onion and water to a boil, reduce
heat, and slowly simmer until all the water has been
2 Onions, chopped small absorbed. The rice should be somewhat mushy and
2 C. Carrots, grated sticky.
1 C. Pumpkin seeds, toasted 2. Mix the cooked rice with the remaining ingredients.
3. Place on a well-greased cookie sheet, using a portion
C. Soy sauce
scoop.

4. Flatten tortes with a spatula. Bake at 375 degrees for
25 minutes or until lightly browned.
Carrot Ginger Spread Onion Butter

2 Lbs. Carrots 5 Onions
3-inch Piece Ginger, fresh C. Olive oil
tsp. Salt
Preparation
Preparation 1. Peel and thinly slice the onions.
1. Peel the carrots and cut into 1-inch
2. Saut over lowest possible flame, stirring
chunks.
frequently until onions have caramelized,
2. Steam until soft. about 45 minutes.
3. Grate the ginger and squeeze through 3. Blend onions in food processor and puree
a cheesecloth, press through a strainer until smooth.
or squeeze with your hands to yield 1

tablespoons of juice.
4. Puree the carrots, salt and ginger juice Spreads can also be enjoyed with the English
in food processor or blender until Muffin or the Whole Wheat Bread.
creamy.


Lentil Walnut Burger

A perfect picnic lunch when served with the Potato or Greek Salad and some fresh fruits.
Top the burger swith any of your favorite toppings.
Makes 15 burgers 1. Soak lentil overnight.
1 C. Dried lentils 2. Cook lentils thoroughly, but take care not to
1 Small red pepper overcook.
5 Stalks celery 3. Finely dice the red pepper, celery, carrot,
garlic, onion, and walnut.
1 Small carrot
4. Saut vegetables with salt, black pepper, and
5 Cloves garlic
chili coban powder in olive oil until soft.
1 Small onion 5. Combine the saut with the lentils, rolled
1 C. Crispy walnuts oats, tomato paste, eggs, and Worcestershire
Olive oil for sauting sauce.
1 tsp. Salt 6. Mix well with spoon and mold into 15 pat-
ties.
1 tsp. Black pepper
7. Chill one hour in freezer.
1 tsp. Chili coban powder
8. Preheat oven to 350 degrees.
C. Rolled oats
9. Place patties on oiled baking pan in 350
5 Tbs. Tomato paste
degree oven for 30 to 40 minutes. Add
2 Eggs, beaten cheese on top 10 minutes prior to removing
4 Dashes Worcestershire from oven.
sauce OR
15 Slices cheddar or
mozzarella cheese 1. Fry in olive oil and turn when side is
browned, add cheese and cover for 5 min-
utes.

2. Serve immediately with buns, burger
toppings (lettuce, thinly sliced tomatoes,
pickles, red onions), and condiments.
42

Falafel
For a delicious Mediterranean meal include any of the items listed below:
Hummus, Tzatziki, Babaganoosh and pita bread, Tabouli, Greek Salad,
Baked Tomatoes or Olive Tapenade.
Ingredients
8 servings

2 C. Cooked chickpeas
4 Tbs. Tahini
1 Large egg
2 Tbs. Lemon zest
2 tsp. Ground cumin
2 Cloves garlic, minced
Preparation
1 C. Lemon juice
1. Mix chickpeas, tahini, egg, lemon zest, cumin,
1 tsp. Ground coriander garlic, lemon juice, coriander, chili powder, and
1 tsp. Chili powder salt in a food processor until soft but with chunks
tsp. Salt of chickpeas remaining.
1/3 C. Wheat flour Put chickpea mixture into a bowl and combine
2.
with flour, onion, parsley and baking powder.
3 Tbs. Onion, chopped
Form 1-inch thick patties and place in heavily
3.
3 Tbs. Parsley oiled baking pan.
1/3 tsp. Baking powder Bake for 15 minutes, flip patties, and bake for
Oil another 15 minutes.


Sandwich Bar
Create your own sandwich bar with your favorite toppings and enjoy it on homemade Focac-
cia Bread. Serve with a green salad or fresh, seasonal fruits.

Foccacia Bread Red Peppers
1. Place on grill until the skins are burnt or roast
For roasting in oven.
8 Red Peppers Remove and put in a plastic bag for 15 min-

2.
utes to sweat.
25 slices of Eggplant
3. Remove the skin.
20 slices of Zucchini
Open the peppers and remove seeds and
4.
stem.
Your choice of sandwich Cut each pepper in thirds.
toppings
Eggplant
Lettuce 1. Cut 25 -inch thick slices of eggplant.
Sliced tomato 2. Coat lightly in olive oil, pepper and salt.
Cheese 3. Put on the hot grill with a little olive oil for
10 minutes on each side, until golden, or
Avocado place on a cookie sheet and roast for 20 min-
Fresh Cheese with baked utes or until soft.
garlic 4. Flip after 10 minutes.
Pesto

Onion Butter Zucchini
Cut 20 1/3-inch thick slices of zucchini.
Season with salt, pepper and olive oil.
Roast for 5 minutes on each side.

44

Pizza Day
Host your own pizza party with a tasty homemade crust, Red Sauce or Pesto and your choice
of fresh toppings. Serve with the Three Bean salad or salad of your choice.
W
Dough
oz. Dry yeast
1. Whisk together yeast, 2 tablespoons flour and cup warm
4 - 5 C. White flour, plus additional water and let sit until yeast has dissolved (about 5-10 minutes).
flour for dusting
2. Stir together 3 cups flour and the salt, add yeast mix and
(Or try replacing 1 cups of the flour remaining 1 cup of water, stir until smooth, and stir in 1 more
with whole wheat flour) cup of flour.
2 C. Warm water, (105-115 degrees F), 3. If dough is very sticky add up to cup more flour, a little at a
divided into cup and 1 cup time, until dough just comes away from the side of the bowl.
2 tsp. Salt
4. Knead dough on lightly floured surface with floured hands,
lightly re-flouring surface or hands when dough becomes too
sticky, for about 10 minutes until dough is soft and elastic.
Red Sauce
1 C. Tomato paste 5. Divide dough in half and form 2 balls, generously dust all over
with flour and put each in a medium bowl.
1 C. Red wine
6. Cover with plastic wrap, and let sit in a draft-free warm place
until doubled in size, 1-1 hrs. Alternatively, make dough the
night before and refrigerate overnight.
Pesto 7. Mix the ingredients for the red sauce.
2 Bunches basil
8. Place all pesto ingredients in processor and blend to desired
1 Bunch cilantro
consistency.
5 Cloves garlic 9. Prepare all other desired toppings.
C. Parmesan cheese 10. Grate cheese.
1/3 Tbs. Walnuts 11. Oil baking sheets and dust with cornmeal, shake off excess
2 C. Olive oil cornmeal.
Salt and pepper 12. To make pizza, punch dough down, knead briefly and let rest
a few minutes.

13. Roll out on a lightly floured surface with a lightly floured
Additional toppings for red pizza rolling pin to a size fitting the baking sheet.
Roasted red peppers, Roasted 14. Top with red sauce or pesto and other toppings, sprinkle with
onions, Roasted garlic cloves, cheese, and bake 15-20 minutes or until top is lightly browned.
Back olives, Zucchini, Spinach


Pasta a la Norma
This meal is best served with Breadsticks and Crunchy Chard Salad.
Serves 8
1. Toss cubes of eggplant in 2 T. oil, salt and
8 cups eggplant , cut into roast at 450 until soft
1" cubes 2. Boil water and cook pasta, (not too soft)
4 Tablespoons extra virgin 3. Heat oil in a medium frying pan over

medium saut onion, Italian spices and
olive oil, for roasting and garlic. Cook until just softened, about 7 to 9
tossing in pasta minutes.
1 large onion diced 4. Stir in tomatoes, and cook until soft and set
aside
1 head garlic, minced
5. Toss gently; pasta, eggplant, tomatoes, and
4 cups tomatoes, diced ricotta cheese with a little more olive oil
1 T. Italian spices 6. Add salt and pepper and sprinkle with fresh
1 box Penne basil
4 ounces ricotta
handful of fresh basil
leaves

teaspoon sea salt and

freshly ground pepper to

taste

Serve with Crunchy Chard Salad
46

Pasta with Red Sauce & Tofu Meatballs

These delicious meatballs are best served with pasta and Red Sauce, Breadsticks with Onion
Butter and soup or a vegetable dish. Try the Roasted Green Beans with Walnuts!

2 lbs firm tofu, drained 1. Slice tofu horizontally and wrap in kitchen
3 cloves garlic, minced towels and put a cutting board on top of the
4 whole green onions, sliced wrapped tofu. Put something on top of the
cutting board, like a pot, for additional
1 tsp fennel seeds
weight. Leave it to drain for 20 minutes.
1/4 cup minced fresh parsley
2. With your hands squeeze as much water out
1 1/4 tsp salt of it as possible.
generous amounts of freshly 3. Add the garlic, green onions, fennel seeds,
ground pepper parsley, salt, pepper, and cheese. Mix it for
1/2 cup freshly grated another few minutes.
parmesan 4. Whisk the egg and work it into the tofu
1 egg, beaten dough.
3/4 cup bread crumbs, made 5. Combine the ground bread crumbs, spices
in a food processor and pepper in a large flat bowl or pie pan.
1 1/2 tsp italian seasonings 6. Make small, walnut-sized balls out of the
tofu dough and roll each ball in the dough.
1/4 tsp paprika
7. Heat the olive oil in a nonstick pan on me-
more freshly ground
dium and fry your tofu meatballs on each
pepper side until golden brown.
8. Then simmer in Red Sauce for an hour or
more so it absorbs the flavors.


Paella Primavera
We like to enjoy this meal with the Bean Soup, Cumin Lime Sweet Potatoes
and a green salad.
Serves 6
1. Heat oil in large nonstick skillet over medium
2 tsp. olive oil heat. Add bell pepper and green onions;
cook 5 minutes.
1 red bell pepper, chopped
2. Stir in broth, garlic, and saffron; bring to a
6 green onions, thinly sliced
boil.
3 cups vegetable broth
3. Sprinkle rice over ingredients, reduce heat to
3 cloves garlic, minced (1 Tbs.) medium-low, and simmer, covered, 10 min-
1 tsp. crumbled saffron utes.
threads or turmeric 4. Sprinkle broccoli, peas, tomatoes, and olives
1 tsp. cumin over rice. Cover, and cook paella 8 minutes,
or until rice is tender.
1 cup short-grain white rice,
such as Valencia 5. Remove from heat, and let rest, covered, 5
minutes. Season with salt and pepper, if
3 cups broccoli florets
desired.
1 cup fresh or frozen baby
6. To serve, spoon paella into 6 bowls, and
peas
garnish each with lemon wedges and pars-
1 cup halved grape or cherry ley.
tomatoes

12 pitted green olives, halved

12 pitted black olives, halved,

optional

1 lemon, cut into wedges

cup chopped fresh parsley

Serve with Cumin Lime Sweet Potatoes
48

Baked Ratatouille
Enjoy this meal with couscous, Breadsticks, spinach salad and a vegetable
dish of your choice.
3 Eggplants, cubed W
2 Onions, chopped Roast vegetables or cook in a covered dish in
1.
2 Zucchini, cubed 300 degree oven for 40 minutes with oil, salt,
3 Cloves Garlic, chopped pepper and Italian seasoning.
10 Tomatoes, poached and 2. Mix the tomato paste with the red wine
chopped Add tomato paste and red wine to the
3.
1 Tbs. Italian seasoning vegetables and cook 30 minutes longer.
1 C. Red wine Season with salt and pepper and garnish with
6 oz. Tomato paste chopped black olives.
Black olives
Chili Rellenos
Best served with Red Bean Stew, steamed vegetables and the Cucumber Salad.
3 Eggplants, cubed 1. Roast red peppers until skin is blackened.
2 Onions, chopped 2. Let peppers cool in plastic bag for 15 minutes and
peel.
2 Zucchini, cubed
3. Fry onion, basil, garlic and mix with the two cheeses.
3 Cloves Garlic, chopped
4. Stuff red peppers with cheese mix.
10 Tomatoes, poached and
chopped 5. Beat egg whites.
1 Tbs. Italian seasoning 6. Add yolks and flour to egg whites.
1 C. Red wine 7. Coat the peppers with the egg mixture.
6 oz. Tomato paste 8. Fry peppers in hot oil until golden.
Black olives 9. Remove from pan. Serve with Hot Sauce (optional).


Polenta with Tomato Ginger Sauce

1. Soak 2 cups polenta in 2 cups cold water.
2 C. Polenta 2. While polenta is soaking, boil 6 cups water
8-10 C. Water with salt.
1 tsp. Salt 3. Add polenta to boiling water and let cook

until thick.
1 C. Parmesan
4. Remove from heat and add cheese.
5. Grease a small pan and spread polenta
evenly over bottom of pan.
6. Let sit for one hour.
7.
olive oil and bake another 15 minutes.
8. Spread Tomato Ginger Sauce evenly over
polenta, add shredded mozzarella cheese
and bake another 25 minutes.
Tomato Ginger Sauce


20 Tomatoes, chopped 1. Saut onions and garlic until soft.
4-inch piece Ginger, julienned
small 2. Add zucchini and cook for 4 minutes.
2 Onions, chopped finely 3. Add tomatoes and spices and
3 Red peppers, roasted and simmer for another 45 minutes.
chopped in medium size pieces 4. Pour over cooled polenta and bake
3 Zucchini, chopped in small with cheese for 30-40 minutes.
pieces
1 tsp. oregano
1 Tbs. Italian seasoning
tsp. Black pepper
1 C. Tomato paste
50

Vegetarian Nori
To prepare an inspired Asian feast add the Sesame Noodles, Red Bean Salad, and sauted
snowpeas or broccoli.
Rice
Nori sheets 1. Rinse the rice and drain well.
Wasabi (optional) 2. Combine all ingredients, bring to a boil, and
2 C. Jasmine Rice
simmer on lowest flame until rice is sticky,
5 C. Water
the longer the better.
C. Seasoned rice vinegar
Filling

1. Halve avocados, remove seed, take out of

shell, and cut into medium slices.
Filling
2. Peel carrots, cut into julienne strips the
1 Avocado
lengths of the carrot, and lightly steam.
2 Carrots
3. Peel and seed cucumbers, and cut into
1 Cucumber
julienne strips the lengths of the cucumber.
1 lb. Tofu
4. Slice tofu, pan-fry with soy sauce, and cut
Soy sauce
into strips.
2 Bunches chard
5. Peel sweet potatoes and cut into long strips,
2 Small sweet potatoes
then steam.
6. Steam chard until just collapsed, cut into
strips.
To Assemble:
1. Press one-half cup of rice onto nori sheets to
cover about a third of the sheet on the side
facing you.
2. Smear a little wasabi on the rice.
3. Place strips of each of the fillings on the rice
on the side close to you.
4. Roll up firmly, moisten far end of sheet with
a little water to seal.
5. Cut with a wet, sharp knife into 1-inch rolls.


Sesame Noodles
Preparation
Ingredients
1. Cook the noodles in plenty of boiling water
1 lbs. Soba or Udon noodles until just done, then drain. Do not overcook.
3 C. Carrots, shredded
2. In a separate bowl, mix the soy sauce,
1 C. Scallions, sliced on the toasted sesame oil, and rice vinegar.
diagonal
3. When the noodles have cooled, mix in with a
C. Sesame seeds, toasted fork the carrots, 2/3 of the sesame seeds
1 C. Soy sauce and 1 cup of the scallions.
C. Toasted sesame oil 4. Toss with 2/3 of the dressing, add the
C. Rice vinegar remaining dressing right before serving if
necessary.
5. Garnish with remaining scallions and sesame
seeds.
52

Gado Gado
Gado Gado is a wonderful Indonesian peanut sauce that goes well with just about any steamed vegetable
and can also be used as a sauce with certain types of pasta. Add Miso Soup, Baked Tofu and Asian salad for
a feast.
1 C. Onion, chopped 1. In a saucepan cook onions, garlic, bay leaf and
2 Cloves garlic, crushed ginger in olive oil.
tsp. Fresh ginger, grated 2. When onion becomes translucent, add remaining
1 Bay leaf ingredients and simmer on lowest heat possible.
2 Tbs. Olive oil 3. Stir often.
3 C. Water
4. The consistency should be thick, but not too
1 C. Peanut butter
thick.
1 Tbs. Apple cider vinegar
2 tsp. Honey
5. Chop peanuts and serve on the side.
1 tsp. Salt
Tbs. Soy sauce
1 Lemon, juiced
Fried or Baked Tofu

Chopped Peanuts
1. Mix water, soy sauce, garlic, pepper, and onion

powder to make marinade. Pour in pan.
2 lbs. Tofu, sliced 2. Cut tofu into 1/3 inch slices, diagonally (makes five
3 C. Water slices per pound). Place in pan.
1 C. Soy sauce 3. Marinade tofu for 2-3 hours (flip twice).
4 Cloves garlic, crushed 4. Fry tofu in a generous amount of oil - 5 minutes on
1 tsp. Black pepper each side until golden.
1 tsp. Onion powder 5. Remove excess oil with napkin.

OR
Oil for frying
1. Bake tofu, covered, at 375 degrees for 30 minutes.
2. Take cover off and continue baking for 15-20 min-
utes until brown.


Tofu Koftas
This meal pairs up nicely with the Vegetable Stir-Fry and the Green Salad with Orange and
Macademias. For something different, try it with the Red Spicy Sauce.
1. Grate the tofu.
2 Lbs. Tofu
2. Add all the other ingredients.
2 Eggs
3. Mix well and shape into oblong balls, about the
4 Tbs. Flour size of an egg.
4 Tbs. Parsley, chopped fine 4. Fry or bake in olive oil until browned.
1 tsp. Curry powder Tofu Koftas Sauce
1 tsp. Garlic salt 1 Lb. Tomatoes, chopped 2 Onions, chopped
2 tsp. Curry powder 2 C. Cream
Salt to taste 6 Tbs. Peanut butter Salt

Mix all ingredients well in a blender.
Encrusted Tofu
Enjoy this meal with carrot or vegetable soup and any vegetable dish of your choice.
C. Soy sauce
3 C. Water 1. Cut and marinate tofu in soy sauce and
3 lbs. Tofu, cut into triangles water for 3 hours.
3 Eggs 2. Mix oats, pumpkin seeds, garlic salt, onion
2 C. Oats (rolled) salt, chili powder and pepper in a bowl.
2 C. Pumpkin seeds
3. Dip tofu in flour, then eggs.
2 Tbs. Garlic salt
1 Tbs. Onion salt 4. Lastly, dip tofu in oat mixture.
1 Tbs. Black pepper 5. Fry for 4 minutes on each side.
1 Tbs. Chili powder 6. Put on paper napkins to soak up excess oil.
1 Tbs. Salt
2 C. Flour
54

Tortilla Lasagna
This unique dish taste great with garlic bread, steamed veggies and a green salad.
Note: Toasting the tortillas before building the lasagna

keeps them from getting soggy as the dish bakes. Feel
6 8-inch tortillas free to mix things up with different beans, cheeses, or
1 Tbs. olive oil vegetables between the layers.
1 small onion, chopped Preheat oven to 350
2 Tbs. chili powder 1. Toast tortillas on 2 baking sheets in oven 5
2 tsp. ancho chile powder minutes, or until light brown, turning once.
2 cloves garlic, minced 2. Heat oil in saucepan over medium heat. Add
onion, and saut 5 minutes, or until soft. Stir in
2 cups strained tomatoes, chili powder, ancho chile powder, and garlic, and
such as Pom, divided cook 30 seconds. Add 1 1/2 cups strained
tomatoes, beans, zucchini, corn, and 1/2 cup
1 cups cooked black beans, water, and season with salt and pepper, if
or 1 15-oz. can black beans, desired. Cover, and cook 10 minutes, or until
rinsed and drained chayote is tender.

3. Coat 2-inch-deep x 8-inch round baking dish
2 medium zucchini, diced
with cooking spray. Spread 1/4 cup strained

tomatoes in bottom of pan. Set 1 toasted tortilla
cup fresh or frozen corn
in pan; top with 3/4 cup bean mixture and 1/4
Kernels
cup cheese. Repeat layering 4 more times. Top

with last tortilla, and spread remaining 1/4 cup
1 cups grated Monterey
strained tomatoes over top. Sprinkle with re-
Jack or pepper Jack cheese
maining 1/4 cup cheese.

Bake 30 to 45 minutes, or until casserole is bub-
bly and cheese has melted. Let stand 10 minutes
before cutting into 8 wedges.


Vegetable Almond Enchilada

We recommend serving this dish with guacamole and Spanish rice and a green salad.
Preheat oven to 350

16 Large corn tortillas 1. In a large skillet begin sauting onion and
10 C. Medley of broccoli, garlic, and add salt. Cook, stirring
carrots, cauliflower, and zuc- occasionally, over medium heat for about 5
chini, chopped small minutes. Add vegetable medley, mix and
1 C. Onion, chopped cover for about 10 minutes or until
vegetables are medium soft.
8 Cloves garlic, crushed
2. Add peppers, almonds and black pepper,
C. Red peppers, chopped
cook another 5 minutes and stir frequently.
2 tsp. Salt Remove from heat and stir in half of the
Black pepper to taste cheese.
2 C. Cheddar cheese, 3. In pan, place thin layer of enchilada sauce,
shredded layer tortillas over sauce evenly.
1 C. Almonds, toasted and 4. Spoon vegetable mixture over tortillas and
chopped medium make another layer of tortillas on top.
Olive oil for sauting 5. Generously pour sauce and remaining
vegetables cheese over enchiladas and bake for about
30 minutes.
Enchilada sauce
56

Veggie Bean Burrito

Burritos are great on their own or can be served with tortilla chips, salsa and guacamole
and a spinach salad.
15 large flour tortillas
To assemble
3 cups black or red beans Fill tortillas with rice, beans, vegetables, cheese,
2-3 cups brown rice guacamole and pico de gallo.
10 cups mixed vegetables
chopped medium
2-3 cups cheddar cheese,
shredded
3-4 cups guacamole
3-4 cups Pico de Gallo
Pico de Gallo Guacamole

Ingredients
Ingredients
5 Tomatoes, chopped small
Onion, chopped very small 10 Avocados
2 Tbs. Cilantro, chopped lightly 5 Tomatoes, cut in cubes
Juice of 1 lime 2 Onions, finely chopped
Salt and pepper to taste Juice of 3 limes
1 tsp. Oregano
Salt
Preparation
1. Chop tomatoes, onion and cilan- Mix all ingredients in a bowl.
tro.
2. Mix the chopped ingredients.
3. Add lime juice, salt and pepper.


Sweet Potato & Bean Enchiladas

We love to enjoy this meal with the Vegetable Soup, Spanish Rice and a green salad.
Serves 8 Make 3 cups Enchilada Sauce
Filling
Filling 1. Heat oil in separate saucepan over medium
1 Tbs. extra virgin olive oil heat. Add onion, and saut 3 to 5 minutes, or
1 small onion, diced (1 cup) until soft.
3 cups sweet potatoes, peeled 2. Add sweet potatoes, tomatoes, salsa, garlic,
and diced chile, and 1/2 cup water; bring to a boil. Reduce
1 lb. tomatoes, cubed heat to medium-low, and simmer 30 to 40 min-
3 T. hot sauce medium utes, or until sweet potatoes are soft. Mash
5 cloves garlic, minced (2 tsp.) mixture with potato masher until combined.
1 chipotle chile
Add black beans, and cook 5 minutes. Stir in
half of queso fresco, and remove from heat.
2 cups cooked black beans
1 lb. queso fresco, divided To assemble enchiladas
1 cup cheddar cheese grated 1. Preheat oven to 350F. Brush 13- x 9-inch
Enchiladas baking dish with oil. Spread 1 cup Sauce in bot-
Extra virgin olive oil, for tom of dish. Fill tortillas with Filling. Roll, and
brushing baking dish pack close together seam-side down in baking
dish. Top with remaining Sauce and queso fresco
16 6-inch corn tortillas, warmed
and cheddar cheese. Bake 15 minutes.
2 limes, cut into wedges
1 avocado, sliced 2. Let rest 10 minutes before serving. Garnish
Cilantro sprigs, for garnish
with lime wedges, avocado slices, sour cream,
and cilantro sprigs, if using.
58

Spanish Rice
Side Dishes
Roasted Green Beans & Walnuts Roasted Green Beans & Walnuts
59

Vegetable Stir-Fry

1. Select three or four vegetables of different
Carrots colors from the top list to yield about 4
Cauliflower pounds total.
Broccoli 2. Cut each vegetable in bite size pieces in a
form that cooks fast. (I.e. The carrots
Zucchini
should be sliced, Brussels sprouts cut in half,
Green Beans cauliflower and broccoli in small florets,
Corn off the cob zucchini can be roll cut)
Red pepper 3. Saut the onions in the oil over medium high
heat until translucent.
Brussels sprouts
4. Add the ginger and garlic and saut, stirring,

for about 5 minutes.
2 Onions
5. Add the vegetables one at a time, starting
with the vegetables that cook slowest.
1 inch piece ginger, peeled
6. Stir each vegetable and let it heat through
and minced
before adding the next.
4 Tbs. Olive oil
7. When all vegetables are in the pan, add soy
4 Tbs. Soy sauce sauce and water, cover, lower heat and let
4 Tbs. Water cook until vegetables are done but still
C. Scallions, sliced on the vibrant and firm.
diagonal 8. Serve garnished with scallions

60

Roasted Green Beans & Walnuts

Preheat oven to 475

5 cups green beans,
1. Toss all ingredients in bowl; season with
trimmed
salt and pepper, if desired.
cup chopped walnuts 2. Spread on rimmed baking sheet. Roast 15
2 Tbs. finely chopped to 17 minutes, or until beans are tender
fresh rosemary and browned in spots, stirring
occasionally.
2 Tbs. olive oil
Garlic Mashed Potatoes


1. Wash the potatoes and cut into 1-inch cubes.
4 lbs. Potatoes
2. Place the potatoes, whole garlic cloves, rose-
C. Garlic cloves, peeled mary and salt in a large pan and add water to
and left whole cover by 1 inch.
2 tsp. Salt 3. Bring to a boil over high heat. Lower heat
and simmer, covered, for 30 to 40 minutes or
2 tsp. Fresh rosemary leaves, until the potatoes crush easily with the back
minced of a spoon.
C. Extra virgin olive oil 4. Drain the potatoes, reserving the cooking
water.
Black pepper, freshly ground,
5. Add the oil to the potatoes and mash, adding
to taste
the cooking water in small increments until
desired creaminess is achieved.
6. Add freshly ground black pepper and salt to
taste, mix well and serve hot.


Lime Cumin Sweet Potatoes

Preheat oven to 425

2.5 pounds of sweet potato,
peeled and cut into inch cubes 1. Coat baking sheet with layer of oil
3 cups onion, coarsely chopped 2. Toss potatoes, onions with oil, spices
4 Tb. olive oil and salt
4 tsp. cumin 3. Squeeze of lime juice over it
2 tsp paprika 4. Roast potatoes 45 minutes, turning 2
2 tsp. salt times
2 limes halved 5. Add remaining lime juice and season
2/3 cup cilantro, coarsely to taste
chopped 6. Sprinkle cilantro and serve warm.
Sweet Potato Pure


1. Steam or boil sweet potatoes and
2 lbs. Sweet potatoes potatoes.
1 lb. Potatoes 2. Using hand mixer, make puree with
C. Milk sweet potato and potato.
2 Tbs. Butter 3. Add butter, milk, and sweetener
1 Tbs. Sweetener (only if (if desired).
needed) 4. Blend until smooth, some chunks okay.

62

Baked Tomatoes
W

15 Tomatoes
1. Cut tomatoes into halves.
1 Head of garlic, crushed
2. Drizzle a little oil onto each half.
4 oz. Mozzarella cheese, grated
3. Sprinkle garlic and herbs over each
Lb. Fresh cheese
half.
Olive oil to drizzle over tops of
4. Put in oven for 40 minutes.
halved tomatoes
5. Mix cheese together and sprinkle
Dried Italian herbs
cheese over each tomato and bake for
Salt and pepper to taste 10 more minutes.
Fresh Cheese with Baked Garlic

1. Cut off bottom of garlic bulb.
2. Place the garlic on a piece of aluminum foil
1 Blocks fresh cheese
cut side up.
1/4 C. Olive oil
3. Drizzle with olive oil and sprinkle with salt
3 Heads of garlic
and pepper. Close aluminum
Salt and pepper to taste 4. Bake for 35 minutes, or until garlic is very
soft
5. Add the oil to the cheese
6. Mash garlic and add to cheese mixture
Both of these side dishes make a great addition to a

Mediterranean meal!


Spanish Rice

4-6 servings 1. In a large skillet brown rice in olive oil
on medium heat.
3 Tbs. Olive Oil
2. Add onion and garlic.
1 Large onion, chopped fine
3. Cook rice mixture, stirring frequently
6 Cloves garlic, minced about 4 minutes or until onions are sof-
3 C. White rice tened.
3 C. Vegetable stock or water 4. In a separate saucepan, bring stock to a
1 Tbs. Tomato paste or 1 C. simmer.
Tomatoes, diced 5. Add tomato paste, oregano, and salt to
Pinch of Oregano the stock.
6. Add rice to stock and bring to simmer.
7. Cover and lower heat, and cook for 15-
20 minutes.
8. Turn off heat and let sit for 5 minutes.
64

Sauces & Dips
65

Red Sauce
2 Lbs. Tomatoes, chopped
2 Onions, medium julienned 1. Fry onion and garlic in vegetable oil.
2 Cloves Garlic, minced 2. Add tomato and cook for 10 minutes.
3 Tbs. Vegetable oil 3. Add water and cook for another 10 min-
Salt and Pepper utes.
2 tsp. water 4. Blend all ingredients in the blender.
5. Return to pan and bring to a boil.
6. Season with salt and pepper.

Spicy Red Sauce
Ingredients
Preparation
1 lbs. Tomatoes, chopped 1. Saut the garlic, parsley, jalapeno, and
5 Red peppers, roasted, peeled and cilantro in the oil.
chopped 2. Add the red peppers, salt and pepper
4 Jalapeno Peppers and continue to saut for a few min-
bunch Parsley utes.
bunch Cilantro 3. Add the chopped tomatoes, cover and

simmer over low heat until flavors are
5 Cloves Garlic well blended
Salt and Pepper
Hot Sauce
1 lb. Tomatillos 1. Put tomatillos, hot pepper, garlic, cilantro, salt
and water in a pot and cook for 15 minutes.
lb. Hop peppers
8 Cloves Garlic, whole 2. Put in blender.
2 Tbs. Cilantro 3. Cook over medium heat on stovetop, stirring
1 Tbs. Salt
constantly.
2 Tbs. Oil 4. Add vinegar and oil. Cook for another 5-10 min-
utes.
C. Vinegar
2 C. Water
66

Latin American Cuisine

Enchilada Sauce
1 C. Olive oil
2 Cloves Garlic, chopped
1. Heat oil in pan, add garlic and saut for 2
minutes.
1 tsp. Onion, finely chopped
2. Add onion, oregano, chili powder, chili
tsp. Oregano, chopped
coban, basil, pepper, salt, cumin, parsley
2 tsp. Chili powder
and tomato sauce.
tsp. Chili coban
3. Mix together and stir in water.
tsp. Basil, chopped
4. Bring to boil, reduce to simmer for 15-20
1/8 tsp. Pepper
minutes.
tsp. Salt
tsp. Cumin
1 tsp. Parsley
1 C. Water
10 oz. Tomato sauce
Ranchero Sauce
30 Tomatoes, chopped in big
pieces 1. Heat pan with oil and fry garlic, onion and
1 Onion, chopped tomato for 10 minutes.
2 Sprigs Thyme 2. Add bay leaves and thyme.
4 Bay leaves 3. Continue cooking until tomato is cooked and
add a little water.
2 Tbs. Oil
4. Season salt and pepper.
1 tsp. Salt
5. Remove bay leaves and thyme.
tsp. Pepper

67
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Indian Cuisine
Cucumber Raita Pineapple Chutney

3 C. Plain yogurt 1 Pineapple, chopped finely
3 Cucumbers, peeled, seeded, 1 C. Raisins
chopped finely or grated 3 Tbs. Dulcet (or brown sugar)
1/3 C. Lemon juice 2 Tbs. Vegetable oil
C. Cilantro, chopped 1-inch Piece ginger, peeled and finely
1 tsp. Salt chopped
1 Tbs. Cumin seeds, toasted 1 Green chili, seeded and finely
and ground chopped
2-inch Cinnamon Stick, broken into
pieces
Mix all ingredients, adjust 1 Tbs. Fennel seeds
taste by adding more lemon tsp. Salt
or salt if needed.
Preparation
1. Heat the oil over low flame, add
fennel, ginger, chili and cinnamon
stick and saut for 3-4 minutes.
2. Add the pineapple, raisins, salt and
dulcet and one cup of water. Cover
and cook over low flame until soft.
3. Add more water if necessary.
4. Add more dulcet or a little lemon
juice to adjust taste.
68

Mediterranean Cuisine
Hummus Tzatziki
4 C. Chickpeas, cooked medium
C. Tahini 2 Cucumbers
C. Lime juice
1 C. Yogurt
1 C. Olive oil
1 tsp. Cumin Paprika enough to sprinkle on top
1 tsp. Salt 1 tsp. Salt
6 to 8 Cloves garlic
C. Water
Preparation
Preparation 1. Remove seeds from cucumbers.
1. Soak chickpeas overnight.
2. Cook chickpeas until firm, but not 2. Grate cucumbers and leave in a
mushy. colander to strain excess water.
3. Mix all ingredients in food processor 3. Mix with yogurt.
or blender.
4. Add water until smooth consistency. 4. Season with paprika, salt and
pepper.
Babaganoosh Olive Tapenade

12 Eggplant, well washed
1 medium head of garlic
2 6-oz. Cans of black olives
cup of tahini Juice of 2 limes
1 cup lemon juice
tsp White pepper
1/3 C. Cilantro
C. Olive oil
1. Roast the whole eggplant on the 3 Cloves garlic
flame, leaving the eggplants until the Salt and pepper
skin is well toasted, soft and browned.

2. When they are cooked, scoop out the
flesh of the eggplant Pulse in food processor until chunky.
3. Place eggplant and all ingredients in a
food processor. Blend until desired
consistency.

Corn Tortillas
Homemade Breads Tortillas
Breadsticks
Breadsticks
70

Breadsticks
Ingredients
oz. Dry yeast
4 - 5 C. Flour, plus additional flour for dusting
2 C. Water, 105-115 degrees F, divided into cup and 1 cups
2 tsp. Salt
1 Tbs. Rosemary, finely chopped C. Olive oil
1 Tbs. Thyme, finely chopped 3 Cloves garlic
1 C. Parmesan cheese, grated C. Parsley, finely chopped
tsp. Black pepper
Breadsticks Preparation on next page


Breadsticks (continued)
Preparation
1. Whisk together yeast, 2 tablespoons flour and cup warm water and let sit until mix
develops a creamy foam.
2. Stir together 3 cups flour and salt, add yeast mix and remaining 1 cups water, stir until
smooth, then stir in 1 cup more flour. If dough is very sticky add up to cup flour more,
a little at a time, until dough just comes away from the side of the bowl.
3. Knead dough on lightly floured surface with floured hands, lightly reflouring surface or
hands when dough becomes too sticky, for about 10 minutes until dough is soft and elas-
tic.
4. Divide dough in half and form 2 balls, generously dust all over with flour and put each in
a medium bowl.
5. Cover with plastic wrap, and let sit in a draft-free warm place until doubled in size, 1-1
hrs.
6. Preheat oven to 400 degrees. Lightly oil two baking sheets.
7. Stir together herbs, cup Parmesan, teaspoon salt and teaspoon pepper in small
bowl.
8. Stir together oil, garlic, and teaspoon each of salt and pepper in another bowl.
9. <
on a lightly floured surface with a lightly floured rolling pin.
10. Sprinkle one half of the dough (crosswise) with half of the herb mix, then fold the dough

11. Cut lengthwise into 9 strips (less than 1 inch wide) with a pizza wheel or sharp knife.
12. Twist each strip from both sides and put in oiled baking sheet. After each strip has been
twisted, brush with garlic oil and let stand.
13. Roll out and form twists with the second half of the dough and herb mix, place on other
sheet, brush with oil, and let stand 5 minutes.
14. Bake bread twists, switching sheets halfway through, until golden, 20-25 minutes total.
15. Meanwhile mix parsley and remaining Parmesan in shallow baking pan.
16. Immediately after baking brush twists with remaining garlic oil, then roll in parsley-
cheese mix until coated.
17. Serve warm or at room temperature.
72

Focaccia Bread
W
Makes 9 pieces of bread

1. In a large bowl, sit together the flour,
2 Tbs. Dry active yeast salt, sugar, yeast, oregano, thyme,
5 C. Flour basil and black pepper.
2 tsp. Salt 2. Mix in vegetable oil and water.
2 tsp. White sugar 3. When the dough has pulled together,
turn it out onto a lightly floured surface
2 C. Water
and knead until smooth and elastic.
2 Tbs. Parmesan cheese,
4. Lightly oil a large bowl, place the dough
grated
in the bowl and turn the dough to coat
2 Tbs. Oil in oil.
2 tsp. Oregano, dried 5. Cover with a damp cloth and let rise in
2 tsp. Thyme, dried a warm place for 20 minutes.
1 tsp. Basil, dried 6. Punch dough down and place on
greased baking sheet.
7. Pat into a -inch thick rectangle.
8. Brush top with olive oil.
9. Sprinkle with Parmesan cheese.
10. Bake for 15 minutes or until golden.


Whole Wheat Bread
W
Makes 5 loaves

1. Put flour in a large bowl and make a
10 C. Whole wheat flour depression in the middle of it.
10 C. White flour 1. Dissolve yeast in warm water.
3 Eggs 2. When fully dissolved, pour into the
depression in the flour and mix. Mix in
4 Tbs. Fresh yeast
the three eggs, milk, oil, salt and sugar.
1 C. Milk
3. Add water, bit by bit, until you reach
1 C. Oil the desired consistency.
1 Tbs. Salt 4. Put in a oiled baking pan and let sit
3 Tbs. Sugar covered for 1 hour until the dough has
3 C. Water doubled in size.
1 Egg 5. Take out and knead for 10 minutes in an
oiled mixing bowl.
Sesame seeds for garnish
6. Return dough to baking pan, beat the
last egg and brush over top of dough.
Sprinkle with sesame seeds.
7. Bake for 40 min until firm and brown.

74

Cornbread
W
Makes 9-12 pieces
This recipe requires a 8x8 pan

In one bowl (mix) 1. Combine wet
1 C. Cornmeal (polenta in and dry, do
box works fine) not over mix.
1 C. White flour 2. Place in oil
1 C. Whole wheat flour pan and bake
for 20 min-
utes on lower
tsp. Baking soda rack and then transfer to middle rack
1 tsp. Salt for another 10-15 minutes, until it is
1 C. Corn kernels (canned firm to the touch. Do not overcook.
or fresh) 3. Serve warm with butter.

In another bowl (whisk) Variations: add thinly sliced jalapeos to
2 eggs dry mix (not too many), add 1 C. shredded
cheddar cheese to dry mix.
1/3 C. Molasses
3 Tbs. Vegetable oil
2 C. Milk (soy milk can be
used)
2 Capfuls apple cider
vinegar


Pita Bread

1. Dissolve yeast in the warm water. Add sugar and
stir until dissolved. Let sit 10-15 minutes until
water is frothy.
2. Combine flour and salt in large bowl.
3. Make a small depression in the middle of flour and
pour in yeast mixture.
4. Slowly add the lukewarm water and stir with a
wooden spoon until dough is elastic.

5. Place dough on floured surface and knead for 10-
1 Tsp. Dry active yeast 15 minutes. When dough is no longer sticky and is
smooth and elastic, it has been successfully
C. Water, warm kneaded.
3 C. Flour, plus extra for 6. Coat large bowl with oil and place dough in bowl.
kneading Turn dough so all of it gets coated with oil.
1 tsp. Salt 7. Allow dough to sit in a warm place for about 3

hours, or until it has doubled in size.
1 tsp. Sugar 8. Once doubled, roll out in a rope, and pinch off 12-
1 C. Water, lukewarm 15 pieces.
9. Place balls on floured surface, and let sit covered
with a towel for 10 minutes.
10. Preheat oven to 500, and make sure rack is at the
very bottom of oven. Preheat baking sheet as well.
11. Roll each ball into a circle of about 5-6 inches
across and -inch thick with a rolling pin.
12. Bake each circle for 4 minutes until the bread puffs
up, turn over and bake 2 more minutes.
13. Remove pitas with a spatula from baking sheet,
take spatula and gently push down puff.
14. Immediately place in storage bags
76

English Muffins
Makes 8 muffins
1. Mix the ingredients listed under Mixture # together

in one bowl; stir until the sugar is fully dissolved
Mixture # 1: and let it cool down to lukewarm.
T. powdered milk 2. Mix together the ingredients listed under Mixture
1 C. sugar #2 in another bowl and let it rest until the yeast has
1 c. salt dissolved.
1 c. vegetable oil
3. Add Mixture #2 to the bowl containing Mixture #1
1 T. Hot water and mix well.

4. Add the flour to the wet mixture and beat
Mixture # 2: vigorously with a wooden spoon. Cover the bowl
1 c. wet yeast and let it rest in a warm spot for 30 minutes.
A pinch of sugar 5. Set a nonstick pancake griddle over medium-low
1/3 T. warm water heat; coat it lightly with vegetable oil spray.
1 2/3 T. whole wheat flour
6. Add the other 2 of salt and 1 teaspoon of baking
1 2/3 T. white flour soda (see notes below) to the batter and mix
thoroughly.
polenta
7. Place English muffin rings on the griddle and coat
1 tsp baking soda
the insides with vegetable oil spray.
1 tsp salt
8. Fill each muffin ring about 3/4 full; and sprinkle
polenta on top cover with a cookie sheet and cook
for 5-6 minutes
9. Remove the cookie sheet and flip the muffins over
with a pair of tong and sprinkle again with polenta.
Cover with a cookie sheet and cook for another 5-6
minutes or until golden brown.
10. Remove the muffins from the griddle, rings and all.
11. Carefully remove the rings and let the muffins cool
Eggs Florentine with completely before splitting them.
English Muffins


Tres Leches Cake
Desserts Chocolate Mousse
78

Citrus Scented Cake

4 large eggs W
1 cup sugar (white)
2 Tbs powdered sugar 1. Mix dry ingredients in bowl
Fresh berries for garnish 2. Whisk wet ingredients (not eggs or sugar)
Dry 3. Beat eggs and sugar with hand mixer for 4 minutes until pale
1 cups white flour yellow and triple in volume.
1 tsp. baking powder 4. Add half dry to egg mixture and beat at low speed until
blended
tsp. Salt
5. Add half wet ingredients and beat at low speed until
Wet blended. Repeat with remaining of dry and then wet
2/3 cup olive oil ingredients
2/3 cup orange juice 6. W-50 minutes.
1 tsp orange zest 7. Dust with powdered sugar or make a glaze and decorate with
1 tsp lemon zest berries
Pineapple Upside Down Cake

W

c. Butter 1. D
1 C. Brown sugar pan
Pineapple rings to cover top of 2. Arrange Pineapple on top of melted butter
cake 3. Beat egg yolks. Add Sugar to eggs beat for a moment.
Add Juice
3 Egg yolks 4. Sift flour and baking powder into mixture.
1 C. Sugar 5. In a separate bowl beat egg whites until stiff
5 T. Juice (can be orange) 6. Fold egg whites info cake batter. Pour batter evenly over
Pineapples
1 C. Flour
7. Bake 45-55 minutes.
1 t. Baking powder
8. Turn pan upside down and place cake on plate, so
3 Egg whites
pineapple is on top

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Tres Leches Cake
W
1 C. Sugar
5 Egg, separated 1. Grease and flour cake pan.
1/3 C. Milk 2. Beat egg yolks with sugar until it doubles in
1 tsp. Vanilla volume and is clear.
1 C. Flour 3. Add milk, vanilla, flour and baking powder.
1 tsp. Baking powder 4. In a bowl, beat whites until stiff peaks form.
1 Can condensed milk 5. Gradually beat in remaining sugar. Beat until
(400 grams) firm but not dry.
1 Can evaporated milk 6. Fold egg whites into yolks and put in baking
(315 grams) dish.
1 pint Whipping cream 7. Bake for 45-50 minutes in the cake pan.
Strawberries or cherries 8. Let cool for 5 minutes once out of the oven.
9. Remove from cake pan and place in second
container.
10. Mix together condensed milk, evaporated
milk and whipping cream.
11. Pour half the milk mixture onto the cake
slowly until it absorbs. Repeat until desired
wetness.
12. Whip cream and layer over top, decorate
with strawberries or cherries or other ber-
ries..
80

Cardamom Almond Cake
Serves 12-16 W

1 C. Flour 1. Mix flour, almonds, cardamom, baking
1 C. Whole almonds powder, baking soda and salt in food
processor.
1 Tbs. Cardamom
2. Beat butter in a large bowl with a mixer
for 3-4 minutes, until creamy.
1 tsp. Baking soda
3. Beat in oil. Gradually add sugar and mix
tsp. Salt
for 5 minutes until fluffy.
C. Unsalted butter
4. Beat in eggs.
C. Oil
1 C. Sugar 5. Add vanilla and almond extracts and
mix well.
3 Large eggs
2 tsp. Vanilla extract
6. Combine milk with vinegar and then
add, alternating with flour, into the but-
tsp. Almond extract
ter mix with a spatula.
1 C. milk
7. Pour the dough in a pan and bake for 35
1 tsp. Apple cider vinegar
-40 minutes.
Strawberries or blackberries
and whipped cream for deco-
8. Cool for 5 minute and remove from
ration pan.
9. Decorate with fruit and whipped cream.


Chocolate Avocado Cupcake
Makes 12 W

Cake For cake
C. white flour 1. Butter muffin pan

2. Mix dry ingredients
c. whole wheat flour
3. Put avocado in blender puree and add other
1 t. baking powder wet ingredients
t. baking soda 4. Mix wet and dry with spoon, gently
t. salt 5. Put into muffin tins and back for 20-25 min-
1 avocado utes
2 eggs 6. Let cool before frosting.

7. When cakes are cook, spread a heaping
1 c. panela syrup
teaspoon of frosting on the top
1.5 c. milk 8. Garnish with slice strawberry or a dollop of
1/3 c. veg. oil whipped cream
2 t. vanilla
For Glaze
1. Put chips and butter in bowl and place in
Glaze
microwave for 30 seconds
1 C. chocochips 2. Stir and put in for another 30 seconds,
2T. butter repeat (maybe once more) until creamy
3T cream 3. Add 1 T. cream at a time and stir until cream
is all in.

82

Vegan Chocolate Cake

Serves 12-16 W

1 cups white flour 1. Whisk flour, 1 cup sugar, 2/3 cup cocoa
powder, baking soda and salt together.
1 2/3 cup sugar (divided)
2. In separate bowl, whisk together 2/3 cup soy
1 1/3 cup cocoa powder milk and 1/3 cup oil and cup water.
(divided) 3. Mix wet and dry ingredients, careful not to
1 tsp baking soda over mix
1 tsp salt 4. Pour batter in pan and back for 25 minutes or

until toothpick comes out clean.
1 cup (or more) soy milk
5. Glaze: in a saucepan add remaining 2/3 cup
(divided) cocoa powder, 2/3 cup sugar and cup oil
1/3 cup plus cup vegetable oil over medium heat.. then add 1/3 soy milk and
whisk until you have a glaze consistency. We
1 cup toasted macadamia nuts used much more milk then recipe indicate.
(chopped coarsely) Cook for 1 minute.
6. Spread glaze over cake and sprinkle chopped
macadamia nuts over cake.

Fruit Sorbet

1. Put strawberries and/or blackberries
2 lb Berries frozen through the champion juicer on
(strawberries and/or correct setting
blackberries)
2. Add honey once the fruit has been
Honey processed
3. Freeze for at least 1 hour
4. Serve in a dessert cup with a mint leaf.

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Fruit Crisp
W
Sliced Banana to cover and fill 1. Slice Bananas medium sized
pirex pan (11x8) 2. Put berries in a bowl and sprinkle with sugar, let sit
1 lb. of Berries for 10 minutes
c. Brown sugar 3. Place Bananas in pan
t: 4. Place berries on top of banana
tom of pan 5. Pour water over fruit
6. In a bowl: combine oats, sugar, flour, cinnamon
Topping and salt.
1 C. Oats 7. Cut in butter with 2 knives until mixture resembles
coarse crumbs
3/4 C. Brown Sugar
8. Sprinkle over fruit
1 C. Whole Wheat Flour
9. Bake in preheated oven for 35-45 minutes until
2.5 t. cinnamon
topping starts to brown and fruit is soft. If fruit is
1.5 t. salt not soft enough but topping is done, place
3/4 c. butter aluminum foil over top and bake until fruit is soft.
10. Serve with a dollop of whipped cream
Ingredients
Fruit Pie
Fruit Mix
Dough
Papaya, Bananas, Pineapple, Melon, Watermelon,
2 Lbs. Flour chopped into pieces
1 Lb. Butter, cold and cut into small C. Raisins 3 Tbs. Flour
cubes 1 Lemon, juiced 1 Tbs. Vanilla extract
1 Lb. Sugar 1 tsp. Cinnamon
4 Eggs, beaten W

1. Mix the fruit with the raisins, flour, lemon juice,
Mix ingredients until they hold vanilla extract and cinnamon.
together and form into a ball.
2. Roll out pie dough and place in pans. Fill with
Fruit mix and bake 20 -25 minutes until edges of
crust are golden brown
84

Banana Flamb

1. Saut bananas in butter for 3 minutes.
10 Bananas
2. Add sugar and orange juice and cook until
1 C. Orange juice
sugar dissolves.
1 oz. Butter
3. Add liquor and flamb on high flame until
5 Tbs. Brown sugar liquor evaporates.
3 oz. Rum 4. Serve in cups and garnish with ice cream
or whipping cream.
$QDV)ODQ
Preparation
Ingredients 1.Put a tablespoon of sugar per serving over low heat until
8 servings melted, being careful not to burn.
2.When the sugar turns into liquid form, place into small
ramekins.
2 1/8 c. milk
3.Take 3 eggs and separate the yolks from the whites. In a
4 eggs
saucepan, beat the 3 egg yolks and whole egg with
1 teaspoon grated lemon remaining sugar.
peel
4.Heat the milk with lemon.
10 tablespoons sugar

5.When the eggs make a fine creamy consistency, add hot
milk. Once all mixed, pour into the ramekin.
6.Fill a large sauce pan with a few inches of water and place
ramekins inside.
7.The custard is done when a knife comes out clean.
Remove from ramekin after cooling.

85
www.villasumaya.com

Chocolate Mousse

Best to be prepared the day 1. Melt chocolate by double
before (needs at least 5 hours boiling it over low heat or in
in fridge.) microwave.
2. Add 2 whole eggs and mix

well.
4 Eggs, separated
3. Add yolks from separated eggs and mix well.
1 tsp. Vanilla
4. Add vanilla.
16 oz. Semi-sweet chocolate
5. In a separate bowl, whip heavy cream until
2 C. Whipping cream soft peaks form.
2 Eggs 6. Add 6 tablespoons powdered sugar, beat
6 Tbs. Powdered sugar until stiff.
7. In another bowl, whip egg whites until stiff.
Whipped Cream and Berries 8. Fold whipped cream and egg whites into
for garnish chocolate until well blended.
9. Pour into pan and chill for at least 5 hours
86

Cranberry Nut Biscotti
W

1. Whisk together flour, cornmeal, baking powder,
1 C. Flour
and salt.
1 C. Yellow cornmeal 2. Put butter in the bowl of an electric mixer fitted
tsp. Salt with the paddle attachment, mix on medium speed
until smooth.
tsp. Baking powder
3. Add sugar and mix until light and fluffy.
6 Tbs. Butter, unsalted, at
4. Mix in eggs one at a time, until well combined.
room temperature Reduce speed to low.
1 C. Sugar 5. Add flour mixture all at once; mix until just
2 Eggs, large combined.
1 Tbs. Lemon zest, finely 6. Add lemon zest, cranberries, and nuts and mix until
combined
grated
7. Transfer dough to baking sheet lined with
1 C. Cranberries, dried parchment paper.
1 C. Macadamia nuts or 8. Pat into a log that is roughly 14 by 3 inches.
almonds, chopped 9. Bake until firm, lightly browned, and slightly
cracked on top, 30 to 35 minutes.
10. Let cool on sheet on a wire rack, about 15 minutes.
11. Transfer log to a cutting board. Using a serrated
knife, cut on the diagonal into inch thick slices.
12. Arrange slices on a baking sheet lined with parch-
ment. Bake cookie, rotating sheet halfway through,
until they begin to brown at edges, 15 to 18 min-
utes
13. Let cool on sheet on a wire rack. Cookies can be
stored in an airtight container at room temperature
up to 2 weeks.


Date and Walnut Oatmeal Bars
12 servings W

1 C. Ground oats 1. Stir in ground oats with rolled
1 C. Rolled oats oats, flour, spices, salt, and
baking powder (dry ingredients).
C. Whole wheat flour
2. With a hand mixer, beat the but-
ter and brown sugar until fluffy, 3
1 tsp. Salt -5 minutes.
tsp. Cinnamon 3. Mix in eggs and vanilla.
tsp. Nutmeg 4. Reduce speed to low.
5. Pour in oat mixture, stir with
C. Butter, unsalted (at room spoon, and mix in the walnuts
temperature) and dried fruit.
2 C. Brown sugar 6. Oil pan, spread batter evenly,
3 Eggs sprinkle a few rolled oats on top.
7. Bake, rotating after 15 minutes.
2 tsp. Vanilla
8. Bake for a total of 35 minutes.
1 C. Walnuts, toasted and

chopped Do not overcook!
1 C. Raisins or dates, pitted and
chopped

88

Mint Lemonade
Drinks
Chai Tea con Leche
89

Hot Chocolate with Ginger

Makes 10 cups
1. Boil water and ginger for 10 min-

utes.
10 C. Water
2. Add chocolate and boil until it
6-inch piece Ginger, shredded dissolves.
15 oz. chocolate, sweetened 3. Add powdered milk and stir until
1 C. Milk dissolved.
4. Strain and serve.
Chai Tea

1. Place water, ginger, cinnamon,
20 C. Water
cardamom seeds, peppercorns and
3-inch piece of Ginger, minced cloves in pot and bring to boil.
4 Cinnamon sticks 2. Cover and simmer for 45 minutes.
20 Pods of Cardamom, seeds 3. Add tea bags and boil for 1 minute.
removed and powdered
4. Strain and add sugar.
8 Black peppercorns
5. Serve with milk.
6 Cloves
5 Black tea bags
7 Tbs. Brown sugar

90

Smoothies
To make smoothies, blend all ingredients together in a blender.

Love Strawberry, Cacao, Cinnamon & Coconut Milk
Vitality Greens, Ginger, Banana, Pineapple
Joy Avocado, Banana, Pineapple
Mint Lemonade
Ingredients
Per glass
1 lime
1 cup filtered water
A few leaves of fresh mint
1 tbsp honey or agave (to taste)
Preparation
1. Squeeze lime juice into glass or
blender.
2. Add the mint, sweetener and the
water. Blend or stir.
3. '/
day, serve over ice.


We look forward to
welcoming you again soon!
92

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Caf Sumaya

Wholesome vegetarian cuisine with a

Please contact us if you have any questions or would like more

About Villa Sumaya, 4 Side Dishes, 59

Before you Begin, 5 Dips & Sauces, 65

Salads & Dressings, 16 Desserts,78

Soups, Stews & Curries, 27 Drinks, 89

About Villa Sumaya

Before Getting Started

Chapin Scrambled Eggs

1 English Muffin per person 2. Prepare English Muffins

Coconut French Toast

1 T. Cinnamon 3. Dip each side of the bread in

Whole Wheat Pancakes

Chai Spiced Muffins

Pear Apple Coffee Cake

Breakfast Side Dishes

1/3 C. Vegetable oil 2. Stir every 10 minutes.

1 C. Seeds (combo pump- 3. Cook 30 minutes total, until golden brown.

Salads & Dressings

Colorful Asian Slaw

Roasted Carrot & Beet Salad

Crunchy Chard Salad

Avocado Fruit Salad

Avocado Beet Salad with Orange Vinaigrette

Three Bean Salad

1 C. Red beans, cooked 2. Steam the green beans or snow

Red Bean Salad

Green Salad with Oranges & Macadamias

Colorful Asian Slaw

Indian Cabbage Salad

Soups, Stews & Curries

Nutty Sweet Potato Soup

Lemon wedges, for garnish 6. Serve with lemon wedges and

Red Bean Stew

Large onion on stovetop for another 45 minutes.

3 oz. Pumpkin seeds, toasted Season with salt and pepper.

Salt and pepper

1 lb. Onions size pieces.

1 Cauliflower 3. Chop the onions, garlic and ginger.

lb. Carrots In a large pot, saut onions in the oil

Vegetable Curry with Coconut Milk

Filling  Gently press dough with fingertips until it covers

Carrot Ricotta Quiche with Rice Crust

Carrot Ginger Spread Onion Butter

Lentil Walnut Burger

8 Red Peppers Remove and put in a plastic bag for 15 min-

Lettuce 1. Cut 25 -inch thick slices of eggplant.

Sliced tomato 2. Coat lightly in olive oil, pepper and salt.

4 Tablespoons extra virgin 3. Heat oil in a medium frying pan over

Pasta with Red Sauce & Tofu Meatballs

1 Tbs. Italian seasoning 6. Add yolks and flour to egg whites.

1 C. Red wine 7. Coat the peppers with the egg mixture.

6 oz. Tomato paste 8. Fry peppers in hot oil until golden.

Salt and pepper to taste

Polenta with Tomato Ginger Sauce

1 tsp. Salt 3. Add polenta to boiling water and let cook

Tomato Ginger Sauce

Fried or Baked Tofu

1 tsp. Onion powder 5. Remove excess oil with napkin.

Vegetable Almond Enchilada

Veggie Bean Burrito

Pico de Gallo Guacamole

Sweet Potato & Bean Enchiladas

Filling Gently press dough with fingertips until it covers