Vegetarian recipes from Dr. Bowers’ kitchen
- 5 inch deep x 7.5 inch casserole dish
- 1 cup each Sharp Cheddar and Monterrey Jack Cheese
- 1 jars salsa (green or red)
- 1 can refried beans
- Black olives, one can be chopped
- Corn tortillas
- 1 yellow onion
- 1 ear corn (or canned corn), roasted in husk, then shucked
- 2 zucchini, coins
- 2 carrots, coins
- ½ red pepper, chopped
Roast veggies at 425 degrees for 30 minutes with salt and olive oil in pyre dish. Ear of corn roasted on rack aside veggies. Peel husk, then use knife to separate corn kernels from husk and combine with veggies, set aside. Heat oven to 350 degrees.
Alternate layers of salsa, tortilla, refried beans, salsa, monterrey jack cheese, tortilla, veggies, salsa, cheese, tortilla, olives, jalapeno, rings, scallions, salsa, cheese, etc. until 4-5 layers created. Have fun! Top final layer with sharp chedar and back at 350 degrees for 30 minutes. Serve with guacamole, sour cream and Mexican pozole (see recipe).
- Pineapple, fresh or frozen
- Tangerine juice
- Lime slice including rind
Vegetarian Caesar Salad (serves 3-4)
- 1 clove garlic, finely minced
- Juice of ½ lemon
- 1 T Mayonnaise (Vegannaise if wishing vegan version)
- I T chopped Capers
- 7 dashes Tabasco sauce
- 1 t Worcestershire sauce (Amy’s is Vegan)
- Dash of red wine vinegar
- 1/8 cup Extra Virgin Olive Oil
- Parmesan Cheese
- Romaine lettuce, chopped
- Cubed older bread (2-3 slices is fine though will keep for days once baked)
- 1 Large clove garlic, minced
- 1 t 21-seasoning salute (or herbs de Provence or Italian seasoning mix)
- Olive oil to coat
- Bake at 350 degrees on flat baking sheet for 8 minutes, tossing once
Best Green Smoothie
- Yogurt (Flavored or plain)
- Frozen Pineapple
- Kale (3- or 4 leaves without fibrous stalks)
- Slice of Lime (including rind)
- Kiwi (optional)
- 3 fresh ears sweet corn, husks on
- Vegetable broth, 4 cups fresh or boxed
- Celery, 1 stalk, chopped
- 1 Carrot, chopped
- 1 medium onion, chopped
- Marjoram, 1 tsp (or Thyme)
- 1 Bay Leaf
- Green chiles, 1 can 4 oz mild or hot (depending upon preferences)
- Sour cream or crème friache (optional and unnecessary if vegan)
This simple but delicious soup can be made silky, slightly chunky by retaining ½ ear of kernels, or a chowder by adding one diced red potato and ½ red pepper finely chopped.
Preparation: Roast 3 ears of corn at 375 degrees for 30 minutes. Set ears aside, allow to cool, then shuck and remove kernels with knife (hold shucked ear vertically on firm surface, then slide knife down along length of ear).
Sautee onions, carrot and celery in large pot for ten minutes until beginning to soften. Add spices, green chile and bay leaf. Add broth and majority of kernels. Allow to simmer for 20-30 minutes. Allow to cool, then blend until silky smoothe. Pour back into original pot, then add remainder of kernels or retain to decorate each serving with sour cream or crème fraiche.
Additional options: May consider cumin instead of marjoram topped with Smoked paprika for a Spanish style soup or Curry powder, turmeric and coconut milk for an indian flair.
Zucchini cake pocket sandwiches
Zucchini cakes broken in half, stuffed into a pita pocket, served with halved grape or cherry tomatoes, a schmear of roasted red pepper hummus, tzatziki, and top with arugula. This reminds me of falafel but is lighter and sooooo good.
- 3-5 Zucchini or yellow squash, grated
- 1 poblano (ancho) pepper, roasted, blistered and peeled, then chopped (can substitute can of roasted green chiles)
- 3 scallions, finely chopped
- ½ cup bread crumbs
- 1 egg
- 3 T mayonnaise
- 1 T Baking Powder
Using box grater, coarsely grate 3-5 zucchinis onto an open sheet of paper towel. Squeeze the zucchini gratings to absorb excess moisture, then empty into medium mixing bowl. Add scallions, chopped Poblano pepper, egg, baking powder, mayonnaise, then combine, coat both sides in Panko and fry until lightly browned. Transfer to paper towel and serve!
Roasted Red Pepper Hummus
- Garbanzo beans, 1 15 oz. can, drained and rinsed
- Garlic, 1 small clove, crushed
- Tahini, ¼ cup
- Juice of 1 lemon
- Sea salt, 1 t or to taste
- Roasted Red pepper, halved, blistered and peeled
- Dash of cayenne pepper
- Olive oil, ¼ cup, more to drizzle
- Dash of paprika
Combine ingredients in food processor after preparing roasted pepper. I like to do this on an outdoor grill but simply holding the pepper halves over an open gas flame indoors works well. Once the skin has begun to turn black and blister, transfer to a paper bag and allow the pepper skin to “steam” off for 5 minutes. Once combined in food processor, transfer to a serving bowl, drizzle with olive oil and dash with Paprika.
- Plain Greek Yogurt (I prefer 0% fat free Fage— if only because there is a little fag in each container)
- Zest of ¼ lemon
- Juice of ¼ lemon
- ½ cucumber, finely cubed
- Dash of salt
- Fresh dill, chopped finely
- Shallot or red onion, finely chopped
Combine ingredients and serve
- Honey (optional—just a couple dots)
This one will surprise you: super simple, fast and both sweet and savory
- 2 cups cubed seedless watermelon
- 1/2 small cucumber or Persian cucumber, 1/2 cubed and 1/2 reserved for garnish
- 2 T red onion, chopped
- 1 large red tomato (beefsteak or other), quartered
- 2 T red wine vinegar
- Dill, several sprigs or 1 t dry
- 1/4 cup olive oil
- 1/2 Serrano pepper, veined and deseeded
- feta cheese crumbled for garnish
- Salt and pepperBlend all except Feta and reserved cucumber cubes. refrigerate for 1 hour or more. Ladel in to small bowls. Garnish with cucumber, Feta and a small sprig of Dill. Serve chilled. Amazing.
Butternut Squash Enchiladas
- ½ Butternut Squash, Peeled, seeded and Cubed
- ½ Yellow Onion, chopped in strips
- ½ Red Pepper, cut in strips
- Vegetable broth, 1-2 cups
- Marjoram, 1t.
- Cheese ½ cup each ColbyJack and Queso Fresco or grateable Goat Cheese
- Corn Tortillas, 8-10
Simple Enchilada Sauce
- 8 Oz. Can Tomato Sauce plus 8 oz. can Salsa de Chile Fresco (or Tomato Sauce)
- 2 cloves Garlic, Chopped
- Honey, 1 t.
- New Mexican Red Chile Powder 1T.
- Jalapeno, seeded and sliced (optional if spice is not your thing)
- Dash Cinnamon
Enchiladas: Sautee onions for 30-45 minutes in olive oil and sea salt (may add teaspoon butter to raise burn point) until carmelized and just browned, stirring frequently over very low heat. When carmelized, add peppers and cubed squash. Sautee 4-5 minutes, then add 1 cup broth, adding more just enough to keep squash from sticking and cover. Cook for 20 minutes or until squash is soft and all liquid is gone.
Sauce: Sautee Garlic for 1-2 minutes in small saucepan. Add tomato and chile fresco and remaining ingredients. Simmer on low for 20 minutes until ready to top enchiladas. Pre-heat oven to 350 degrees.
Coat each enchilada with sauce and stuff with mixture of squash and cheese, creating roll in bottom of 8×13 inch baking dish. May use flour tortillas. Although more crumbly, I like the flavor of the corn tortillas. Pour entire sauce over stuffed enchiladas and top with cotija, cheddar or remaining cheese. Bake 30 mintues until all is bubbly and melted. Serve with Spanish rice, sour cream, Guacamole and/or Gringa Salsa Verde (see separate recipe). This dish is slightly sweet, salty and spicy. Delicious and healthy without anyone knowing.
- ½ Green Cabbage, steamed (microwaved for 2 minutes in bowl with water is fine), longer if needed. The cabbage leaves should peel away and be soft and pliable.
- 1 cup combined parmesan, reggiano or other savory cheese, shredded coarsely
- 1 yellow Onion, chopped and slowly sautéed until caramelized
- Zucchini squash, coins
- Zucchini blossoms (if available), chopped
- Sundried tomatoes, handful chopped
- 1 Cup cooked rice
- Chopped parsley, basil or other fresh herbs
Sautee the onions first in olive oil. Add small amount of butter. Once caramelized, combine all ingredients in bowl and stuff cabbage leaves individually. Should create 10-20 cabbage leaves, enough to cover 8 x 13 inch baking dish.
- 2- 8 oz. cans tomato sauce
- 2 cloves garlic
- ½ t. dried basil
- ¼ t. dried oregano
- Pinch of sugar
Combine ingredients in small sauce pan and sautee on low for 30 minutes. Pour over cabbage rolls and bake at 350 degrees for 30 minutes. Serve with rice pilaf or Angel hair or cappellini.
Gringa Salsa Verde
Having been called a city girl, it has come as a surprise to many of my friends that I love to cook Southwestern food. This simple salsa is great as a dip or as an accompaniment to Enchilada dishes. This one you’ll make again and again. The salsa is so pretty, one could serve at Christmas.
- 2-3Tomatillas, peeled
- 1 Avocado. Peeled and de-seeded
- 1 large Red Tomato, finely chopped
- Sea Salt, 1 t.
- 1 Jalapeno or Serrano pepper, seeded and deveined
- ½ White onion, coarsely chopped
- 1t. Cumin
- Juice of ½ lime
- Cilantro, handful
Set finely chopped tomato aside. Combine remaining ingredients in Food Processor and pulse. Add tomato, stir, and serve.
Smothered Black Bean Burritos
When buying marinated Jalapenos, buy the small jar (14 oz.) unless you use them every day or eat them from the jar. When I first moved to the Southwest, I mistakenly bought a one gallon jar because there was only 20 cents difference in cost, thereby cementing my reputation as a gringa stupida.
- 1 14 oz. Can Black Beans
- ½ Yellow Onion, Chopped
- 5-6 Marinated Jalapeno slices, finely chopped
- ½ Red Pepper, cut in strips
- 1 cup cheddar Cheese
- 1 Red Tomato, chopped
- Cilantro and Sour Cream for garnish
Vegetarian Green Chile
Green chile is a southwestern staple. It is served with burritos (smothered), huevos rancheros, over garlic mashed potatoes or simply as a stew. Pretty much you could put this over chocolate and it would be sensational. In New Mexico you can often find it cooked vegetarian tho in Colorado, pork is seemingly always included. The flavor of pork is fine but I don’t miss it a bit in this concoction.
- 5-6 Roasted Green Chiles (Pueblo or Anaheim), peeled, veined, and chopped
- 1 Large yellow Onion, chopped
- 2 large cloves garlic, minced
- 2 small Russett potatoes, peeled and cubed
- 2 red potatoes, peeled and cubed
- ½ Red Pepper, chopped or in strips
- 6 cups water (more if necessary)
- 1 T. ground Cumin
- 1t. salt (Kosher or sea salt)
- 1 T. Butter
- 3-4 T. Flour
Sautee onions until clear, then create a roux in the corner of the same pot by melting butter and whisking in flour over medium heat. When the roux has thickened and browned slightly, add potatoes, green chile, red pepper, garlic, cumin and salt. Sautee 5-10 minutes, then add water and simmer. When potatoes are soft blend half the liquid/solid mixture. Chile should be creamy, spicy and rich.
Alamosa Waldorf Salad
- Leaf lettuce
- Red pepper, 1/2 thinly sliced
- Red Onion , thinly sliced slivers
- Walnuts (or pecans), chopped or whole
- Granny Smith Apple, cut in thin wedges
- Blue cheese
- Garlic, 1 clove, minced
- Dillweed, dry
- Summer savory
- Tabasco (or favorite pepper sauce)
- Sea salt
- Dijon Mustard
- Olive oil
Combine ingredients in salad bowl, add olive oil and whisk. Toss with salad minutes before serving.
Purgatoire Valley Green Chile Stew
- 1 yellow Onion, Chopped
- Green Bell Pepper 1/2, Chopped
- Red Bell Pepper 1/2, Chopped
- 1 Yam (or sweet potato), Diced
- 2 Red Potatoes, diced
- 1 small can corn
- 1 can Pinto or Black Beans, drained
- 3 Cloves Garlic, minced
- Coriander, ground, 1 T.
- Green Chile Powder, 1-2 T. (spicy!) (could substitute 1 whole roasted green chile or 7 oz.can of Hot diced green chile)
- Honey (1 T.)
- Tomato Paste (2T)
- Marjoram 2 t.
- Parsley, finely chopped
- Bay Leaf
- Vegetable Broth 32 oz (could substitute water plus veggie cubes , if need be)
- Coconut milk 1 can
- Cilantro, Chopped, for garnish
- Cashews, for garnish
- Sour cream, for garnish (optional)
Sautee onions in EVOO until clear, add peppers, Yam and potatoes. Add Tomato paste, coriander, garlic and green chile powder, saute for 5 minutes to ‘toast’ the spices. Add corn, beans, veggie broth and coconut milk. Add Bay leaf, Honey to taste, salt and pepper, bring to a boil. Reduce heat and simmer 30 minutes or until potatoes are soft. Add marjoram and parsely. Serve with cilantro, cashews and sour cream (if non-vegan). Creamy, spicy , salty and sweet….Mmm!
Although it is late for grillin’, it is never too late to hear of a great marinade. Try this one and you’ll never miss the meat, especially if used with Portobello mushrooms.
- Lime, juice of one
- Catsup, 3 T.
- Serrano (or Jalapeno) pepper, chopped in thin coins
- Cilantro (optional), chopped
- Olive oil, ½ cup (or more)
- Sesame Oil, 3 T.
- Brown sugar (or honey), 1 T.
- Garlic, 3 cloves minced
- Tamari (or soy sauce), 2 T.
- Worcestershire sauce (or veggie Worcestershire), 2 T.
- Salt and pepper
Butternut Squash Soup
- One Large Onion (yellow), chopped
- One Butternut Squash, Split and oven roasted
- One Red Pepper, Roasted, Peeled, and Chopped
- 3 carrots, peeled, roasted and chopped
- ½ Cup White wine or sherry
- One T. Tomato Paste
- One T. Honey
- Salt to taste
- Thyme, few sprigs fresh or ½ t. dry
- 2 T. Curry powder
- 1 t. Ground Coriander
- ½ chopped Ginger
- 6 Cups Vegetable Broth
- Cayenne pepper, dash
- Cinnamon, dash
- 3 Scallions, chopped
- Parsely, chopped
Roast Squash and carrots and Red pepper, sautee onions until clear. Add squash and carrots and mash. Add White wine and reduce. Add tomato paste, spices, then veggie broth (or chicken broth if you must). Bring to boil, then simmer 30 minutes. Blend in blender until smooth.
Optional: ½ cup half ‘n half or heavy cream prior to blending. Wonderful!
Raspberry Vinaigrette Dressing / Salad
- Juice of ½ Lemon
- One Crushed clove Garlic
- Sea salt
- 1 t. Raspberry Vinegar
- 3-6 drops Tabasco or other hot sauce (Texas Pete’s, etc.)
- ¼ Cup Extra Virgin Olive Oil
- ½ t. Honey
- 1 T. Mayonnaise
- Summer Savory ¼ t.
- Dill Weed, ¼ t.
Whisk together. Mix with: Leaf Lettuce. Crumbled Feta Cheese. Red Onion. Red Pepper. Crunchy Chinese Noodles. My favorite Salad!
Colorado Green Chile Marci Style
-6 roasted Pueblo green chiles, seeded and chopped
-1 onion, chopped
-1 14 oz. can chopped tomatoes
-1 T roux, browned (butter/flour)
-2 cans cream of celery soup
-2 cups water
Handful of chopped cilantro
-1 T cumin, ground
Salt and Pepper
-3 cloves garlic, minced
Sautee onions until clear, add roux and all ingredients. Simmer gently for 30 minutes. Serve over fries (with cheese) or garlic mashed potatoes. MMMmmmm!
New Year’s Black-Eyed Cheesy Peasy Dip
This is a recipe that should bring good New Year’s luck to those who eat….even for those North of the Mason-Dixon line….even without the collared greens!
1/2 Medium onion, coarsely chopped
8 Oz. Sharp Cheddar Cheese (or Non-dairy equivalent)
2 15-Oz can Black-eyed peas, drained
1/2 cup Frozen peas
1/2 Red pepper, Chopped
I 4-Oz can chopped Green Chiles
1/2 cup Half ‘n Half, non-fat milk, or Soy milk (Half ‘n Half preferred, of course)
I Jalapeno pepper (seeds/ribs removed), Chopped
1/2 teaspoon Garlic Salt
1/2 t. Turmeric
1/4 t. Ground Coriander
1/2 cup Seasoned Bread Crumbs
1/4 cup Fresh cilantro (optional) for garnish
1/2 cup Grated mozzarella or parmesan cheese (optional)
dash Paprika (optional) for visual garnish
Preheat oven to 300 degrees. Sautee onions in olive oil until soft and clear. Add peppers and lightly sautee. Add Cheddar cheese and seasonings and melt over low heat. Add Black-eyed peas, green chiles and frozen peas and combine until gooey. Transefer to small covered baking dish and transfer cheesy mixture. Cover with bread crumbs, mozzarella, and dash of paprika. Bake for 30 minutes or until bubbly. garnish with cilantro and serve with Bagel chips, crackers, tortilla chips or just about anything crunchy.