Monthly Archives: October 2011

Sushi Roll Edamame Salad with Green Onion Miso Vinaigrette

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We’ve been craving sushi lately but haven’t had much extra time so I made this sushi’ish salad instead. It turned out really good! The dressing is fabulous and I plan on using it for many things in the future – veggie sandwiches, kale salads and veggie kabob marinade!

I found this recipe in one of my favorite cookbooks “Appetite For Reduction: 125 Fast And Filling Low-Fat Vegan Recipes” By Isa Moskowitz. (Buy Here)

This recipe is super healthy, refreshing and so much faster than chopping up sushi toppings!

Ingredients:

* 1 cup shelled frozen edamame, thawed

* 1 Tbsp rice vinegar

* 1 tsp agave nectar

* 8 cups chopped romaine lettuce

* 2 cups cooked and cooled short-grain brown rice

* 1 small cucumber, cut into matchsticks (I cheated and just sliced them thin)

* 1 medium-size carrot, cut into matchsticks (again, cheated and just sliced them thin)

* 1 cup thinly sliced green onions

* 4 tsp sesame seeds (I used rice seasoning from the asian market – a mix of nori, sesame seeds and dried kelp)

* 1 sheet nori (seaweed paper) – cut into strips or tear into small pieces

* Sliced avocado

* Green Onion – Miso Vinaigrette (recipe)

- 1/4 cup red miso (Sprouts has it)

- 1-2 cups roughly chopped green onions, white and green parts

- 3 Tbsp rice vinegar

- 2 tsp chopped fresh ginger

- 1 clove garlic

- 2 tsp agave nectar

- 2 tsp toasted sesame oil (Trader Joe’s has it and it’s cheap)

- 1/2 to 3/4 cup water

Dressing Directions:

Blend in a blender until smooth, adding 1/2 cup water first and additional 1/4 cup as needed. Chill until ready to use.

Salad Directions:

- Prepare dressing first

- Mix together the edamame, rice vinegar and agave in a small bowl

- Assemble salad – romaine lettuce first, then rice, cucumber, edamame, carrot, green onion and sesame seeds

- Sprinkle with the nori and avocado

- Serve with vinaigrette

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Coconut Red Lentils With Spinach, Cashews & Lime

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This is really good served over brown or jasmine rice. If you don’t like rice, try serving it with chapti or naan bread (Costco sells both!)

This recipe is from ExtraVeganZa cookbook (Buy Here).

Ingredients:

  • 1 onion, diced
  • 2 tablespoons olive oil
  • 2 teaspoons curry powder – I use my usual, Kashmiri favorite but you can use whatever you have
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon turmeric
  • 1 cup red lentils, rinsed and sorted
  • 1/2 teaspoon sea salt (to taste)
  • 1 (14 ounce) can light coconut milk
  • 1 lime, juice of
  • 1 3/4 cups water
  • 1/3 cup whole cashews
  • 1 cup fresh spinach, roughly chopped – I used 2 bundles of organic spinach since it wilts down so much and we love spinach!
  • 1/4 cup fresh cilantro, finely chopped (optional)

Directions:

  1. In a large pot saute the onion in the olive oil over medium heat for about 5 minutes. While the onion cooks get the rest of the ingredients ready to go.
  2. Add in the curry powder, mustard seeds, turmeric and red lentils – cook for another 5 minutes. Watch the lentils don’t stick by stirring frequently and/or adding more oil if necessary.
  3. Mix in the coconut milk, salt, lime juice and water. Bring to a boil then reduce heat to medium low, cover the pot and let simmer for about 20-25 minutes. Stir occasionally to prevent sticking. Unlikely, but if you find the lentils have absorbed all of the liquid and are still not cooked, add a bit more water.
  4. Once the lentils are cooked they will break down quite a bit and you’ll have a reasonably thick dahl like consistency. Stir in the cashews and spinach, along with cilantro if using. Give those ingredients about 3 or 4 minutes to warm through and then you’re ready to serve. Garnish with additional cilantro, lime wedges and/or cashews. I added a bit of shredded coconut to the top of ours and it was good!

Jerk Asparagus

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This is a really tasty low-calorie side dish, it tastes even better cooked in a cast iron pan.

I found this recipe in one of my favorite cookbooks:  “Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes” By Isa Chandra Moskowitz (Buy Here)

Jerk Asparagus

- 1 pound asparagus (pick the skinny ones, the fat ones are more for grilling) – cut off the tough ends

- 1 tsp olive oil

- 2 tsp minced fresh ginger

- 4 cloves garlic, minced

(I use 4-5 tsp garlic & ginger paste when I’m feeling lazy – you can find it at Vine Ripe Market)

- 1/4 tsp red pepper flakes (more if you like it spicy, less if you don’t)

- 1/4 tsp dried thyme

- 1/4 tsp salt

- 1/4 tsp allspice

- Pinch of ground nutmeg

- Pinch of ground cinnamon

- Lime wedges to serve

* Preheat a large, heavy-bottomed skillet over medium-high heat.

* Saute the ginger and garlic (or ginger garlic paste but half the oil) in the oil for about 30 seconds.

* Add the red pepper flakes and thyme, plus a splash of water. Let it sizzle a few seconds.

* Add asparagus, salt and spices. Use tongs to toss and coat, adding a few splashes of water if it seems dry.

* Saute for about 10 minutes, until the asparagus is tender and the ends are slightly frizzled.

* Serve immediately – lime wedges on the side.

Spicy Thai Ginger Kale Chips

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I am obsessed with kale chips! I found this recipe on Meghan Telpner’s website. I’ve made them in the oven and also in the dehydrator and these are soooo yummy and healthy too! 1 bunch makes 4 small servings or 2 large depending on the kale lover involved.. I can eat a whole bunch myself, easily!

  • 1 bunch kale – I use green or black/Lacinato
  • 1/4 cup unsalted almonds (or almond butter)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey (recipe calls for raw but I use regular)
  • 1 tablespoon tamari (or soy sauce)
  • 1 inch fresh ginger, grated
  • 1 dash cayenne

Directions:

  1. Place all marinade ingredients in blender or food processor and process until smooth. Add water as needed just in order to blend. Remember: you will be drying this out again later.
  2. With your hands, mix together the kale and marinade, massaging gently.
  3. Transfer to dehydrator rack or parchment lined baking sheet.
  4. Stick in your dehydrator on medium-high setting (I use 130 degrees) or in your oven on its lowest temp with the oven door left slightly open.
  5. In the dehydrator it will take about 4-5 hours for them to reach the perfect crunchiness. Drying times will vary in oven.

The BEST Green Smoothie

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My CSA goodie box (from Abundant Organics) arrived this morning so I decided to make up a new green smoothie recipe. I threw this together and it turned out to be super delicious! Both my hubby and toddler slurped one down and asked for another, we may need to run to Sprouts for more greens!

I’ve been going back and forth from juicing to blending because I can’t decide which one I like better. A VitaMix blender really makes the difference when it comes to blending, most (if not all) other regular blenders don’t hold a candle to the VitaMix! Costco has the best price I’ve ever seen so if you’re looking to buy one, check it out!

So here’s my BEST Green Smoothie Recipe

* 1 orange, peeled

* 1 frozen banana

* 1 bunch chard

* 1-2 stalks of mint (stems, stalks… whatever you want to call them – about a handful of fresh mint)

* A 1.5″ by 0.5″ chunk of fresh ginger

* 1 small gala apple, remove seeds

* 1 cup vanilla, unsweetened coconut milk (I suppose you could use any kind of milk but this one is tasty!)

* Stevia – I used my favorite Kal Stevia, 2 tiny scoops

Blend all together and drink! YUMMY!!

*UPDATE*

I made this smoothie again today – I used parsley and cucumber instead of chard (just realized I’m out!) and it was really good too!!

Healthy Low-Fat Veggie Muffins

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Need a way to sneak a couple servings of veggies into your daily diet? These healthy muffins are really easy to make and they taste awesome! You can eat these for breakfast or for a quick snack.

I found this recipe on the Veg News website, they always have a ton of great recipes.

Low-Fat Veggie Muffins

Makes 12 muffins

What You Need:

1/3 cup hot water
1⁄4 cup ground flaxseed
1/3 cup agave nectar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 cup applesauce
1 cup grated zucchini
1 cup grated carrot
1 grated apple
1-3⁄4 cups whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1⁄2 cup chopped walnuts (optional)

What You Do:

1. Preheat oven to 350 degrees. In a small cup, add water and ground flaxseed, stirring with a fork. Let it sit for 5 minutes, until mixture thickens. (This is your “egg” mixture)

2. In a small bowl, combine agave nectar, maple syrup, vanilla, and applesauce. Add in zucchini, carrot, and apple. In a medium bowl, combine flour, baking powder, cinnamon, and salt. To agave mixture, add flaxseed mixture and stir to combine. Mix dry ingredients to wet, and stir to combine.

3. Divide batter evenly into muffin tins and top with walnuts, if using. Bake for 25 to 35 minutes or until a toothpick inserted comes out clean.

Quick Pasta Alfredo with Broccoli

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This is a quick, easy recipe with tons of flavor and versatility. It takes me about 15 minutes to make this meal which makes it an easy go-to recipe on busy nights. Not to mention this alfredo sauce is MUCH better for you than the regular kind!

As you can see, my toddler LOVES this…

Toddler Approved!

Ingredients:

  • 1 bag/box of whole grain pasta – or whatever pasta you like best
  • 1 cup soymilk (or you can use almond milk)
  • 1/3 cup raw unsalted cashews (make sure they are RAW)
  • 1/4 cup nutritional yeast
  • 3 tablespoons tamari or 3 tablespoons soy sauce
  • 1-2 tablespoon tahini
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1 tsp arrowroot powder
  • 1/2 teaspoon paprika (I like to use smoked paprika)
  • 1 pinch nutmeg
  • 1 pinch salt
  • pepper, to taste
  • 2 -4 garlic cloves (optional – I like to add about 3 or 4)
 Directions:
  • Boil the pasta until tender but not mushy.
  • Combine everything else in the blender and blend until smooth – I use my VitaMix blender
  • Drain the noodles, return to the pot and pour the sauce over until well heated.
  • Add cooked broccoli or whatever veggies you wish.
  • Serve hot.

Chickpea Aloo Gobi (Cauliflower & Potato Curry)

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Indian Food… we LOVE it! How could you not? It’s so flavorful, you’re allowed to eat with your hands by putting most of your dish on a yummy flat piece of bread (naan) and it almost always makes great leftovers! This is one of our favorite Indian dishes, I make a ton of them and this one is in the top 3! It’s really cheap and easy to make plus kids love it!

Cauliflower & Potato Curry

Aloo Gobi (Cauliflower & Potato Curry) recipe from VegKitchen.com (Excellent resource for all things veg!)

Ingredients:

  • 2 cloves garlic, minced
  • 2 medium-large potatoes, peeled and diced
  • 1 medium head cauliflower, cut into small florets
  • 2 teaspoons grated fresh or jarred ginger
  • 2 teaspoon garam masala or good-quality curry powder, or to taste – I use Kashmiri Curry Powder from World Spice Merchants
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon dry mustard
  • 1 – 15oz can chickpeas/garbanzo beans – rinsed and drained
  • 2 medium or 3 Roma tomatoes, diced
  • 1/2 cup frozen green peas
  • 1/4 cup minced fresh cilantro, optional
  • Salt to taste – I make it without salt and let everyone salt their own. The salt really brings out the flavor of the dish!
Directions:
1. Water sauté the garlic over medium-low heat until golden.
2. Add the potato and about 1 cup water. Cover and bring to a simmer, then cook over medium heat for 5 minutes.

3. Add the cauliflower, then sprinkle in the spices, and continue to simmer gently for 5 minutes.

4. Stir in the chickpeas, tomatoes, and peas, and cook over medium-low heat for 10 minutes longer, stirring occasionally. Stir in the optional cilantro, season with salt, and serve.

Yummy!!

AMAZING Kale Salad topped with Smoky Maple Tempeh Crumbles

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We eat a ton of kale salad but this one is the absolute best! I highly recommend this one, you WILL NOT be disappointed. I’ve added the Smoky Maple Tempeh Crumbles to make it more of a meal-type salad and it’s awesome! You can make this without the tempeh too, it’s so good either way! Plus, this salad keeps well in the fridge for a few days so it makes awesome leftovers!!

AMAZING Kale Salad topped with Smoky Maple Tempeh Crumbles

This salad recipe is from food blog Melomeals: VEGAN FOR $3.33 A DAY, one of my favorites!

Here is her recipe:

Ingredients:

  • 4 cups kale, destemmed and cut in a chiffonade – I use Black Kale/Lacinato or also called Elephant Kale
  • 1/2 – 1 teaspoon best quality sea salt (smoked salt would be fabulous here!) – I use Alderwood Smoked Salt from World Spice Merchants but you can use regular salt if that’s all you have (Smoked salt is best though!!)
  • 2 Tablespoons freshly squeezed orange juice
  • 1 Tablespoon balsamic vinegar – I add a little extra
  • ½ teaspoon garlic powder
  • ½ teaspoon orange zest
  • 2 cups shredded carrots
  • 1 cup chopped red cabbage
  • ½ cup chopped sun-dried tomatoes
  • 2 Tablespoons minced red onion
  • ½ cup chopped green olives – make sure you mince them well
  • 1 cup toasted sunflower seeds
  • ½ teaspoon cumin seeds
  • Pinch nutmeg
  • ½ cup raisins
  • 1 cup cilantro, chopped
  • 1 Tablespoon soy sauce
  • Salt/pepper to taste if needed
Directions:
- In a large mixing bowl, add the kale, salt, orange juice, vinegar and garlic powder. Massage well with
your hands for several minutes.
- Add the rest of the ingredients and massage well
Let salad sit for 10 minutes; taste and adjust seasonings and enjoy!
For the Smoky Maple Tempeh Crumbles – you can use these in a lot of other dishes too, they are great in breakfast burritos, other salads and just by themselves! You can also keep them in cubes instead of mashing them.
* 2-4 blocks Organic Tempeh – from Trader Joe’s
* 2-4 tsp Liquid Smoke (depending on how smoky you like it!)
* 2-4 Tbsp Pure Maple Syrup (depending on how sweet you like it!)
- I use 4 blocks of tempeh (from Trader Joe’s) so I have enough for leftovers (I always double this salad recipe for leftovers) – you can use 2 for a single batch of this salad
** Note: I used to cook these in oil but I’ve since removed oil from our diet. You can bake these crumbles on parchment paper at 350 degrees for about 20-30 minutes. Stir every 10 minutes or so.
- Slice tempeh into cubes
- Boil tempeh in salted water for about 15 minutes
- Drain tempeh and transfer to mixing bowl
- Mash tempeh into crumbles
- Heat Safflower oil until hot and add crumbled tempeh
- Brown tempeh crumbles a bit then add Maple Syrup and Liquid Smoke – taste and add more if you like.
Top salad with crumbles once they’ve cooled… YUMMY!!!

Black Bean Chocolate Chili

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Black Bean Chocolate Chili

I’ve been making this for a couple of years now and it’s delicious every time! I usually make it in the crock pot but you can make it on the stove if you are in a hurry.

Ingredients:

  • 2 tablespoons olive oil (OR water sauté – I do)
  • 1 1/2 cups chopped onions
  • 4 garlic cloves, minced
  • 1 stalk celery, sliced
  • 1 -2 jalapeno, minced
  • 1 tablespoon cumin
  • 2 teaspoons oregano
  • 1/2 teaspoon cinnamon
  • 1 pinch ground cloves
  • 1 teaspoon ground coriander
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground black pepper, to taste
  • 1/2 teaspoon salt, to taste
  • 1 1/2 cups chopped bell peppers (red and green are nice)
  • 2 (14 1/2 ounce) cans black beans, rinsed and drained
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1 tablespoon fresh lime juice (optional)
  • 1 tablespoon soy sauce
  • 4 oz (or a small cup) of strong coffee
  • 1 1/2 ounces semisweet chocolate (about 1/4 cup)
  • Vegan cheddar cheese (Daiya) or vegan sour cream or green onions, for serving (Optional)
Instructions:
  • In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
  • Add the celery and chile, cover and cook for another five minutes more.
  • Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
  • Next, add the black beans, tomatoes, lime juice (if using), coffee (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
  • Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour “cream” and scallions.
  • Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.
** Crock Pot Method:
- Saute the onions for about 7-10 minutes in olive oil
- Add garlic and peppers and saute a bit more.
- Add spices and sautéed for a minute then transferred to crock pot
- Add all other ingredients
- Cooked on low for 6 hours (or high for about 4 hours)
I served this with Bread Machine Pesto Bread tonight but I usually serve it with cornbread. Yum!

Orange Banana Walnut Breakfast Quinoa

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Orange Banana Walnut Breakfast Quinoa

We love quinoa for breakfast! I usually make it with some kind of fruit and a few spices, usually apples and cinnamon, so when I found this recipe I had to try it! It turned out REALLY good, my hubby ate two bowls and my picky toddler ate THREE BOWLS!

I found this recipe on a newly discovered food blog Happy Healthy Mama.

Breakfast Quinoa

Serves 3-4

1 cup quinoa, rinsed (unless you have a brand that is pre-rinsed) – I use the Costco quinoa, Bob Mills brand

1 1/2 cups milk (I used unsweetened almond milk)

1/2 cup freshly squeezed orange juice (juice from 2 small oranges–if you get a little more or less add or subtract some milk to make sure you have 2 cups total liquid)

zest from 1/2 an orange

1/2 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

generous pinch nutmeg

pinch ground cloves

1 banana, mashed

1 tablespoon pure maple syrup – Trader Joe’s has Grade B maple syrup for the best price

1/2 cup toasted walnuts

In a small sauce pan, bring the milk, orange juice, and orange zest to a boil.  Stir in the vanilla, cinnamon, nutmeg, cloves, and quinoa.  Reduce heat to medium low, cover, and cook for 12 minutes.

Meanwhile, dry toast your walnuts in a small skillet pan.  In a small bowl, mash your banana.  Stir in the maple syrup and set aside.

Remove quinoa from heat and stir in banana/maple syrup mixture.  Sprinkle with walnuts and serve.

You can make this the night before and reheat it in the morning – I made a double batch so I can reheat it for future toddler breakfast!

Bread Machine Pesto Bread

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I’m not afraid of carbs and I enjoy fresh bread from my bread machine every now and then. I made this for the first time tonight and it was really good!

Bread Machine - Pesto Bread

For a 2lb loaf:

Add ingredients, in order listed.

*  1 1/4 cups water, room temperature

* 2 Tbsp olive oil

* 1/3 cup pesto (I make mine with avocado instead of cheese)

* 1 tsp sea salt

* 4 2/3 cups bread flour

* 1 1/2 tsp granulated sugar

* 2 tsp yeast – active dry, instant or bread machine

Cook on Bread/White cycle until machine is done!

Lemony Chickpea Stir-Fry

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This is one of those recipes that looks weird but tastes GREAT!! The first time I made this, my hubby and his friend (who said it looked like barf) loved it so much they each ate three helpings!

Lemony Chickpea Stir-Fry

Plus, it’s really healthy too!

Here’s the recipe, I usually double it and use a 19oz package of extra firm tofu from Costco so I have enough leftovers to send to work with my husband. I like to serve it over brown rice.

  • Water for sautéing veggies
  • Salt & Pepper, to taste
  • 1 small onion, sliced
  • 2-3 cloves garlic, minced
  • 1 1/2 cup cooked chickpeas -OR 1 can chickpeas, drained and rinsed – Use 2 cans when doubling the recipe
  • 8 ounces extra firm tofu, cubed
  • 1-2 cups of chopped kale (I use two bunches when I double the recipe. I’ve also used spinach)
  • 2 small zucchini, peeled and chopped
  • 1/2 lemon, juice and zest of (I always add extra, I love lemon!)

Directions:

  1. In a large skillet over medium-high heat water sauté the onion, garlic and chickpeas until chickpeas are deeply golden and crusty.
  2. Stir in the tofu and cook just until the tofu is heated through, just a minute or so.
  3. Stir in the kale and cook for one minute more.
  4. Remove everything from the skillet onto a large plate and set aside.
  5. In the same skillet add the zucchini and water saute until it starts to take on a bit of color, two or three minutes.
  6. Add the chickpea mixture back to the skillet, and remove from heat.
  7. Stir in the lemon juice and zest, taste, and season with a tiny bit of salt if needed.
  8. Turn out onto a platter and serve over brown rice or whatever you wish.

ENJOY!!!

SUPER Fudgy Brownies

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These brownies are so moist, no one will ever know they are whole-wheat, dairy free and VERY low-fat! My hubby LOVES these brownies and the guys at the fire station do too. Come on, just look at them… they scream fudgy!

Super Fudgy Brownies

This recipe is from one of my favorite plant-based food bloggers recent cookbook “The Happy Herbivore: Over 175 Delicious Fat-Free & Low-Fat Vegan Recipes“.

Here is the recipe:

* 2 cups whole-wheat pastry flour

* 1 cup brown sugar

* 1 cup raw sugar

* 3/4 cup unsweetened cocoa

* 1 tsp baking powder

* 1 tsp fine salt

* 1/4 cup chocolate non-dairy milk

* 18-oz cup plain soy (or almond, rice or coconut) yogurt

* 1 tsp vanilla extract

* 1/2 cup vegan chocolate chips (optional) – I did not add these

Directions:

1. Preheat oven to 350F

2. Grease a standard 9-inch square baking pan, set aside

3. Whisk flour, sugars, cocoa, baking powder and salt together in large bowl

4. Add 1 cup water, chocolate non-dairy milk, soy yogurt and vanilla, stirring until just combined

5. Add chips if you’re using and continue to stir until fully incorporated

6. Transfer to the greased pan, using a spatula to even out the batter and smooth the top

7. Bake for 30 to 40 minutes

These are SO GOOD!!!

Fresh from the oven

Look how moist they are!

Yummy!!

I like it warm with a little soy ice cream on top!

Ancho Chile Salsa

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I got this recipe from my favorite plant-based food blogger MELOMEALS: Vegan For $3.33 A Day - she’s amazing! She actually eats on $3.33 a day! Her system is cool, she makes a few base sauces at the beginning of the week and uses them to make a bunch of other meals throughout the week. I made her Salsa recipe the other day and it turned out really good! I plan on following her plan and making bbq sauce out of it too.

I used ancho chile powder and added 1/4 cup raw sugar and it turned out awesome!

Here’s her recipe:

1 T oil – I used vegetable oil
1 T coriander seeds ( or ground coriander ) – I used coriander seeds from World Spice Merchant
1 t cumin seeds
2 T chili powder – I used Ancho Chile Powder from World Spice Merchant
Pinch oregano
1 large onion
5 Serrano or Jalapeno Peppers – I used Jalapenos
1 t Tony’s Cajun Seasoning or Salt – I used Tony’s
Around ½ cup water
28 oz can tomatoes and their juice, crushed with your hands – I used Trader Joe’s Organic Diced Tomatoes
5 cloves garlic. chopped – I used like 8 cloves
Stems from 1 bunch of cilantro, chopped
Juice of 2 limes or 2 T balsamic or apple cider vinegar – I used lime juice

** I added 1/4 cup raw sugar to this recipe, I like my salsa a little sweeter.

Method:

Over medium heat, add the oil and spices. Toast for several minutes or until very fragrant. Add the Onions and peppers along with the salt and cook for 15 minutes, stirring often adding water to keep the mixture from burning. Next add the tomatoes , cover and turn heat down to medium low. Simmer for 30 minutes. Take off heat, stir in the garlic, cilantro and lime juice. Puree  in a food processor or blend. I used a hand blender. Allow Salsa to cool then taste and add more salt if needed.

Here’s my steps:

Chopped my onion, garlic, jalapenos and cilantro stems

Heating spices in the oil... smells so good!

Added the veggies

Added tomatoes

Done cooking... I blended it using my hand blender at this point.

YUMMY!