Black Beans and Braised Greens by Colleen Guenther

These two dishes make for amazing tacos. 

For the Braised Greens:

What you need:

1 bunch of Collard Greens, Ribs removed and washed

1 medium red Onions, thin sliced

6 Cloves Garlic, sliced

5 dried Ancho chilis

Sprinkle of Cumin

Sprinkle of dried Oregano

1 Large spoonful of ancho salsa

Salt to taste

2 cups veggie broth

Olive oil for sautee

For Chipotle Black Beans:

What you need:

1 2- 9 oz can of drained black beans

1 - 7.5 oz can of chipotle in adobo finely chopped

6-9 garlic minced

Water 

Cojita

Dallop of Sour Cream

Extras:

Flour tortillas

Lime wedges

TO MAKE:

For the Greens, in a large stock pot, warm the oil over medium-high heat until it starts to lightly smoke. Carefully add the greens, tossing them in the hot oil with a pinch of salt. Let the greens cook down until they’re half wilted. Next, add the sliced onions and garlic, stirring them in. Sprinkle in the cumin and oregano and let everything simmer together for about 2-3 minutes. Then add the ancho salsa and stir in for a few minutes.

Pour in the stock, cover the pot, and cook for an additional 5–6 minutes, allowing the greens to fully soften. Once that’s done, uncover the pot and let the liquid cook down until only about 25% remains. 

For the Beans, sautee the garlic in a lil olive oil until a little browned. Then, add you chipotle and strir a few times. Add water to slightly cover the top of the beans. Bring to a boil and once boiling, bring it back down to a simmer with the lid off until the water cooks down. Add a dallop of sour cream to the beans before serving. 

Dallop the beans, greens and cojita into a flour tortilla, squeeze a little lime and serve. 

Mexican pickled red onions by Colleen Guenther

 There are the perfect thing to make ahead of time to put on ANYTHING!

What you need:
1 large red onion
1 Jar
3 cloves of garlic smashed
1 bay leaf
1sp of Mexican Oregano
Splash of Lime Juice
1 Jalapeno sliced in half and deseeded
Sprinkle of Salt
1 cup white vinegar
1 cup water

Directions:

Please all of the ingredients in a jar and place the water in vinegar in a saucepan and bring to a boil. Once at a boil, remove from the heat and pour over the ingredients in the Jar. Let sit to get to room temp and put in the fridge, Ready after a couple of hours and lasts for 3 weeks. 

Vegetarian Birria Tacos by Colleen Guenther

This is so good!:

What you need:

Sauce

• 5 dried chile de arbol, optional
• 8 dried pasilla chile
• 1 large white onion, quartered
• 2 bulbs of garlic (cut off top) - follow a simple roasted garlic recipe if needed
• 3 TBS vegetable oil, divided
• 4 cups prepared vegan chicken or vegetable broth, divided
• ½ tsp ground black pepper
• 1 tsp whole cumin
• 1 tsp dried oregano
• 3 Bay leaves
• Tiny amounts of Mexican pickle onion juice drizzled on top of the dipping sauce - here is my recipe: http://www.recipeco-op.com/2024/10/mexican-pickled-red-onions-by-colleen.html
• Salt to taste
• 
  

Birria 'Meat

• 2 LBS oyster mushrooms
• 2 TBS apple cider vinegar
• 2 TBS EEOV
• 1 tsp Kosher salt
• 
  

Tacos

• 6 Tortillas
• 1 cup Mexican shredded Chz
• Chopped cilantro, for serving
• Dice onion, for serving
• Diced Avocados, for serving

Instructions

Sauce:

1. Prepare Chiles: Use scissors to cut open the dried chiles and remove the seeds. Place the chiles in a saucepan filled with water over low heat and let them rehydrate for about 30 minutes.

2. Roast Onions & Garlic: While the chiles rehydrate, line a baking tray with parchment paper. Place the onions and garlic on the tray, then massage them with 1 tablespoon of vegetable oil. Broil them on the middle rack of the oven on high for 25-30 minutes, or until charred and darkened.

3. Blend the Sauce: After the chiles are rehydrated, drain them and transfer them to a blender. Add the roasted onions, garlic, 1 cup of broth, remaining 2 tablespoons of oil, and seasonings. Blend until smooth.

4. Cook the Sauce: Pour your Sauce into a fine strainer and strain out the larger(ish) pieces into the saucepan over medium-high heat. Add the remaining 3 cups of broth and the bay leaves. Bring to a boil, then cover and reduce the heat to low. Let the sauce simmer for 1 hour. Afterward, remove the bay leaves, taste, and adjust the seasoning if needed.

5. Finish: When serving the sauce, drizzle a small amount of Mexican pickled onion juice on top for an extra burst of flavor (use sparingly, as a little goes a long way). It's the acidity that makes the sauce pop.

Birria "Meat":

1. Dice the Mushrooms: While the chiles rehydrate and the onions and garlic roast, finely dice your mushrooms.

2. Marinate: Once diced, season the mushrooms with apple cider vinegar, oil, and salt. Massage the mixture well to coat the mushrooms evenly. Cover and let the mushrooms marinate while the sauce simmers.

3. Cook the Mushrooms: After the consommé has simmered for an hour, heat a bit of oil in a large skillet over medium-high heat. Once hot, add the marinated mushrooms in an even layer. Cook for 13-15 minutes, allowing the edges to crisp up.

Tacos:

1. Prepare the Tortillas: In another pan, heat a little oil over medium heat. Dip each corn tortilla into the sauce, then place it onto the pan. Repeat.

2. Assemble the Tacos: Add a spoonful of cheese and 2 tablespoons of the mushroom "meat" onto one side of each tortilla. Cook for 1-2 minutes, until the bottom of the tortilla is lightly browned and crispy. Fold the tortillas in half, gently pressing with a spatula.

3. Serve: Repeat the process with the remaining oil, sauce, tortillas, and mushroom meat. Serve the tacos hot with onions, cilantro, fresh lime wedges, avocado and extra sauce for dipping or sipping.

Peppermint and Ginger Ice Tea

 I know this probably does not need a recipe post but it's really delicious so I thought I would write it down! This recipe makes 50 ounces of iced tea. 

Heat up around 25 ounces of water and put in 6 peppermint tea bags and let seep for 10 minutes or so. While that is seeping, boil another 30 ounces of water with about 3 inches of raw cut ginger for 15 minutes. Once done, add the ginger water (with the ginger) to the peppermint tea and chill!

Kale Quinoa Salad by Colleen Guenther

Lynn Younglove loves this salad! It's perfect for any meal but it's really perfect for breakfast with some eggs and toast. 

What you need:

1 bunch of kale destemmed and chopped

1/2 cup cooked quinoa (or however much you want)

4 garlic cloves minced

Good splash of lemon juice

Red pepper flakes (Lynn doesn't put these in hers)

Salt to taste

EEOV

To make:

Sautee your garlic and red pepper flakes in a splash of EEOV. Sautee of a few minutes until slightly browned. Add your quinoa and a dash of salt and sautéed just long enough to warm up. Add your lemon juice and stir. Add your kale and another sprinkle of salt and toss a few times. Do not cook the Kale for more than a minute. Take off the heat, toss one or two times and serve! That's it!

Curry and Thyme Lentil Soup by Colleen Guenther

This is the BEST soup. It's perfect for breakfast, lunch AND dinner. I love serving it with a large dollop of hummus and chapati or pita. 

What you Need:

• 2 medium carrots
• 1 medium yellow onion 
• 4 cloves 

  garlic

• 1 cup 

  dried French green lentils 

• 3 tablespoons 

  olive oil 

• 1-2 tablespoon 

  curry powder (I like extra)

• 2 teaspoon 

  ground cumin 

• 2 teaspoon 

  dried thyme

• 1/2 teaspoon 

  kosher salt

• 1 (15-ounce) can 

  tomato sauce

• 32 oz. 

  low-sodium vegetable broth

INSTRUCTIONS

1. Peel and dice 2 medium carrots and 1 medium yellow onion. Mince 4 cloves garlic. 
2. Place lentils in a fine-mesh strainer. Pick through the lentils, discarding any broken or discolored ones. Rinse under cool water until the water runs clear, about 1 minute. Set aside to drain while you cook the vegetables. 
3. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the carrots and onion and sauté until softened, about 5 minutes. Add the garlic, 1 tablespoon curry powder (and a tad more), 1 teaspoon ground cumin (and a tad more), 2 teaspoons dried thyme, and 1/2 teaspoon kosher salt. Cook until fragrant, about 1 minute. 
4. Add the lentils, 1 (15-ounce) can tomato sauce, and broth, stir to combine, and bring to a simmer. Cover and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally until the lentils are tender, 18 to 22 minutes. 
5. Remove from the heat. Serve immediately with some hummus and pita if you so desire!

Sesame Broccoli by Colleen Guenther

This broccoli is off the chain. A perfect side dish. Serves 2.

What you Need:

• Toasted Sesame Oil
• Soy Sauce
• Dijon Mustard
• 2 cloves of garlic minced
• Broccoli

Combine 3 parts toasted sesame oil to one part soy sauce and 1/2 tsp. or mustard and shake until emulsified. Trim 1 head of broccoli and sauté in a dry pan on high until /cooked crisped on all sides. Add a splash or two of water and steam a tish. Pour the broccoli into a bowl and drizzle the dressing to your liking and toss. Serve.