Pav Bhaji

Ingredients

• Potatoes
• Tomatoes
• Red onion
• Bell peppers
• Garam masala
• Haldi
• Salt
• Chili 
• Lime 
• Cilantro 
• Olive oil
• Buns - pav

Preparation

Wash, peel and cut golden potatoes.

Use a glass container and cook them in the microwave until tender.

Chop tomatoes, bell peppers, and red onion.

Brown the onion

Add the tomato

bell peppers. Steam them in a pot.

Add haldi, garam masala, salt and chili.

Add cooked potatoes. Keep cooking on low heat (20-30mins) and make it into a fine mix by breaking the potatoes with your spatula. (Do not use a blender!)

Garnish with cilantro.

Eat as a sandwich with hamburger buns. Add lime to taste.

Enjoy!

Empanadas

Ingredients

• Corn masa
• Tinga de pollo (or other stuffing
• Copped lettuce
• Salsa (pico de gallo)
• Salsa verde
• Salvadorean sour cream

Preparation

Mix corn masa. Make corn tortillas in the tortiadora. 

Add chicken tinga or other stuffing (like potato stuffing).

Fold and seal.

Cook in a flat pan. Add a small amount of olive oil.

Top with Salvadorean sour cream.

Add lettuce.

Salsa verde.

And, pico de gallo... Enjoy!

Pesto

Ingredients:

• Fresh basil
• Cheese (feta or Parmesan)
• Olive oil
• Almonds (or walnuts)
• Garlic (powder)
• Salt
• Pepper

Preparation:

Blend all ingredients together until a paste is formed. Add olive oil according to the smoothness you prefer. You can add to home made pizza or pasta, or simply eat with toasted bread.

Vegetable Barley

Ingredients:

• Onion
• Bell peppers
• Mushrooms
• Salt
• Pepper
• Vegetable bouillon 
• Olive oil
• Barley (grain)

Preparation:

Chop vegetables (onion, mushroom, peppers).

Stir fry with olive oil until brown and soft.

Add vegetable bouillon and water to the vegetables.

Rinse barley using a colander.

Add barley to vegetables.

Cook for 30-40 minutes using medium heat, or until soft.

Enjoy as a side dish or stuffing. This dish goes very well with chicken, seitan, or seafood. Or, can be used to stuff peppers, potatoes or squash.

Spaghetti and Homemade Sauce

Ingredients:

• Green bell peppers
• Onions
• Mushrooms
• Capers
• Chopped tomatoes (canned or fresh)
• Salt/pepper
• Sugar
• Spices: Dried Basil, oregano, Parsley 
• Olive oil
• Pasta (Spaghetti)

Preparation:

Chop vegetables individually. Do not mix. 

Individually toast green peppers, onions, and mushrooms without olive oil. Place each toasted vegetable on a  container; to be added to the sauce at the end. 

Two cans of tomatoes is enough sauce for one spaghetti package.

Place can tomatoes in deep pot.

Add spices: olive oil, salt/pepper, sugar, basil, oregano and parsley.

Let it boil/simmer for 10 minutes. Cook pasta while making sauce. So pasta and sauce can be ready at the same time.

Blend pasta. Using a manual blender works well as you can blend in the same pot. Otherwise, use blender.

Add roasted vegetables and let them simmer for another 10 minutes. Turn off stove and cover to use once pasta is cooked.

Add capers as garnish.

Use deep pot to cook pasta.
Add enough water that will cover pasta. Approx 3/4 of the way. Add oil, cover it with lid and let the water boil for 5 minutes before adding pasta.

Once water is boiling, add pasta.

Cook for approximately 15-20 minutes at medium-high heat; until pasta is tender.

Use a colander to drain water. Rinse with cold water.

Combine sauce with pasta. Enjoy with garlic bread (bolillo garlic bread)!