Pablo’s Pico Paco Taco de Gallo

6 cups diced tomato, fresh 1 med. Onion, Red,

med. Dice
½ bu. Cilantro, stemmed, washed and roughly
chopped
1 bu. Scallions, sliced thin 2 ea. Jalapenos*,
minced
1T. salt ½ t. black pepper
½ cup lime juice, fresh (not the store-bought crap!!)

Equipment: Bowl, good knife

Procedure: Chop all ingredients as directed. Mix in a
bowl. Check for seasonings.

*Check to see how hot the peppers are before adding

them or additional ones to it.
Vikiy’s “Fire-Breathing Dragon” Sauce

4 cups Habanaros ½ cup vinegar, Apple

cider
4 bell peppers 1 ½ cups water
6 cloves of garlic pinch of salt

Roast veggies. Toss in processor with vinegar, salt

and water. Puree.
******Be careful not to breathe in the fumes to
deeply or touch your eyes, nose or down below if
your hands had come into contact with the pepper,
even breifly!!******
 Java-Q Sauce
(1 gal.)

1 cup Olive oil 2 ½ cups onion, diced

½ cup garlic 3T. cumin
2t.crushed red pepper 1t. cinnamon
¾ gal. Coffee, french roast ½ gal. Ketchup
4 cups white wine vinegar 4 cups frozen o.j.
concentrate
5 cups succrant ¾ cup tamari

Heat: med. High

Equipment: measuring cups, bowl
Procedure: Sweat veggies. Add rest of ingredients.
Cook for 20+ minutes- Until thick. Puree in
processor. Label, date and refrigerate.

Mole Ole (Pee-pee-on)

1qt.

6ea. Jalapenos, split and seeded(reserve)

2oz. Carob (or chocolate) chips
1 cup each pumpkin and sunflower seeds
2T safflower oil 1 sm. Onion, yellow,
diced
2T.garlic, minced ¾ cup raisins
¼t.cinnamon ¼t. cumin
4 cups Un-chicken broth
Heat: medium
Equipment: Bowl, food processor or blender or burr
stick, saute pan
Procedure: Steam jalapenos for 2 minutes. Remove,
shock, and remove membrane. Mince. Combine
seeds and lightly toast in a non-stick pan. Finely
grind. Heat oil and sweat onion, garlic and chiles.
Add seeds, raisins, carob/chocolate and spices. Cook
1 minute more. Add broth and lower heat to a
simmer, approx. 5 minutes. Puree until smooth.

Vegan Caesar Dressing

1T. garlic powder 6T. dijon mustard

½ cup lemon juice ½ cup. Balsamic vinegar
¾ cup veggie parm 2T. black pepper
¼ cup tamari ½ gal. olive oil
½ cup Raisins (5T. raisins and 2T. water)
squirt of hot pepper sauce 1/3 cup white or yellow
miso

Equipment: food processor, measuring spoons

Procedure: Add all ingredients to
processor except the oil. Slowly drizze
until thick and emulsified well. Season to
taste.