The Spanish Flare

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Veggie Paella

  • 2 tbsp extra virgin olive oil

  • 1.5 large onions chopped

  • 3 pepper chopped (any color)

  • 2 garlic cloves minced

  • 1 14 oz can diced tomatoes w/juice

  • 3.5 cups of veggie broth

  • 2-3 bay leaves

  • 2 tsp basil

  • 1 tsp turmeric

  • 1 tsp smoked

    paprika

  • 1 tsp salt

  • 1.5 cups short grain rice or barley

  • 1 cup peas (frozen)

  • 1 cup green beans (frozen work well)

  • 1 package of morning side meat substitute

Instructions:

Heat olive oil, add onion, bell pepper, and garlic and cook until tender

Add green beans, veggie broth tomatoes & seasonings. Cook for 7 min

Add rice/barley, bring to a boil. Carefully move veggies around so rice/barley falls to bottom

Reduce heat & cook on a gentle boil. Do not stir rice or barley. Leave uncovered for 20 min.

Add peas and morning side meat substitute to top (do not stir). Leave for 10 min or until liquid is cooked off.

Cover for 10 min or until toppings are thawed. Serve!

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Mushroom, Bean, Squash Mix

  • Sauce

  • 1 tbsp olive oil/ghee

  • ½ onion (diced)

  • 2 cloves garlic (minced)

  • 1 14-ounce can of diced fire roasted tomatoes or sauce

  •   1-3 tsp of adobe sauce (or any hot sauce to taste)

  • ½ cup water

  • ½ tsp cumin

  • 1 tsp chili powder

  • 1 tbsp maple syrup

  • Mushrooms

  • 5 large Portobello

  • mushrooms sliced ¼ inch

  • 1 tbsp olive oil/ghee

  • Beans/Squash

  • 2 cups of any squash (frozen works great!)

  • ½ tsp salt, cinnamon, chili powder, cumin

  • 1 15 oz can of black beans (drained)

Instructions:

Defrost squash (can bake for 20 min for better texture)

Make sauce. Sauté onion and garlic. Add to blender along with remaining sauce ingredients.

Sauté mushrooms with oil for 5 min. Add sauce. Bring to boil, then reduce heat until at a gentle boil while you prep the beans/squash

Drain beans, put in bowl you will be serving dish. Add squash and remaining spices.

Add sauce to serving bowl. Mix all ingredients together. Serve!

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Garbanzo Bean Balls

  • 1 large onion

  • 2 cloves garlic

  • 1-2 tbsp ghee/olive oil

  • 2 15-ounce garbanzo beans

  • 1 4-ounce can mild green salsa

  • 1 tsp cumin

  • 2 tsp chili powder

  • ½ tsp salt/pepper

  • 1 handful fresh cilantro

  • ½ cup corn flakes or tortilla chips, crushed

Instructions:

Heat skillet with oil & add garlic & onions. Cook until translucent.

Add cooked mix into large bowl. Add garbanzo beans and mash until only a few remain.

Add remaining ingredients to get burger to mold. Based on consistency you may have to add more or less salsa and corn flakes

Form into balls on cooking sheet and cook on 350 or until slightly crisp on outside.

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Spanish Flare Veggies

  • Choose any veggie (carrots, brussel sprouts, cauliflower, cabbage)

  • Add cumin, chili powder and garlic salt to taste

  • 1-2 tbsp olive oil

Instructions:

Put veggies in large bowl. Add seasonings OR put veggies on baking sheet and add seasonings & oil. Mix to coat.

Once veggies are on baking sheet. Place in oven at 375 degrees. Bake for 20 min or until they are at your desired consistency.