Recipes

  • CREAM OF PUMPKIN SOUP

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    INGREDIENTS:

    • ½ leek
    • ½ onion
    • 2 sticks of celery
    • 1 pumpkin taste
    • 1 can vegetable broth
    • Salt / pepper
    • 1 teaspoon grated ginger
    • 1 teaspoon olive oil
    • ¼ cup coconut milk (Optional)
    • 1/8 teaspoon curry or saffron and mustard seeds
    • 1 cup pistachios broken.

    PROCESS:

    1. Cut all ingredients into small cubes, cooking with saffron, ginger, and mustard seeds.
    2. Then I blend it and put the fire again with vegetable broth to boil add the coconut milk, turn off heat and serve with pistachios and crouton.

    Violeta Sandoval.

  • APPLE AND CELERY SALSA

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    INGREDIENTS:

    • ½ cup green apple, celery, red and green bell pepper
    • ¼ red onion and cilantro, finely chopped
    • Jalapeños, salt, pepper, lime juice, and olive oil to taste

  • PEACH AND AVOCADO SALSA

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    INGREDIENTS:

    • ½ cup unripe peaches and finely chopped red bell pepper
    • ½ cup diced avocado
    • ¼ red onion and cilantro, finely chopped
    • Jalapeños, salt, pepper, lime juice, and olive oil to taste

  • PINEAPPLE AND CUCUMBER SALSA

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    INGREDIENTS:

    • ½ cup chopped pineapple, pasilla chili, avocado, and cucumber
    • ¼ red onion and cilantro, finely chopped
    • Jalapeños, salt, pepper, lime juice, and olive oil to taste

    PREPARATION:

    • Mix all ingredients and finish with a touch of dried oregano

  • AUTUMN WILD RICE SALAD

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    INGREDIENTS:

    • 2 cups wild rice, previously cooked
    • 1 fresh ear of corn
    • 2 persimmons
    • 1 zucchini
    • 1 pomegranate
    • ½ bunch green onions
    • ¼ bunch mixed fresh herbs: cilantro, oregano, thyme, mint, dill
    • 4 yellow lemons
    • Salt, pepper, paprika, garlic powder, fresh cheese or feta, olive oil, salt to taste

    PROCESS:

    1. Cook the wild rice for 30 minutes
    2. Cut all ingredients into small cubes
    3. Remove the seeds from the pomegranate, and the kernels from the corn and cheese
    4. Finely chop the herbs
    5. Squeeze the juice from the lemons
    6. Mix everything together and adjust seasoning to taste

    CHEF’S NOTE: If it’s not autumn, you can substitute the pomegranate with red and pasilla peppers, and the persimmons with pear, jicama, or pineapple.

    Violeta Sandoval.

  • SOY SALPICÓN

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    INGREDIENTS:

    • 1 cup dehydrated soy
    • 1½ cups warm water
    • 1 bunch of radishes and mint
    • ½ red onion (or your preference)
    • 4 lemons, salt, and pepper to taste
    • Tostadas or rice to serve

    PROCESS:

    1. Gradually hydrate the soy, cover, and let it rest for 5 minutes
    2. Dice the radishes and onion into small cubes, and chop the mint
    3. Add lemon juice, salt, and pepper to taste

    NOTE: You can substitute with lean meats such as beef, pork, fish, or chicken. This dish is served cold.

    Violeta Sandoval.