Recipes

Guacamole
Adjust all ingredients to suite your taste.
     1 Roma tomato, chopped
     1 small clove of garlic, minced
     1/2 tablespoon lemon or lime juice

     1/2 teaspoon salt
     1/2 jalapeño or Serrano pepper, seeded and minced
     1 tablespoon cilantro chopped

1 avocado, chopped

Mix all ingredients in a bowl. Serve immediately.

Mushroom & Spinach Quesadillas
Adjust all ingredients to suite your taste.
     2 tortillas
     handful of cheese (Monterrey jack, cheddar, Mexican blend - your preference)
     1/2 Roma tomato, chopped
     1 tablespoon onion, chopped
     1/4 jalapeño or Serrano pepper, seeded and minced
     1 tablespoon cilantro chopped

      handful of raw baby spinach, chopped
     2 Monterrey mushrooms or half of a portabella mushroom, sliced
     1/2 tablespoon of olive oil, margarine, or butter

1. Remove stems from mushrooms. Wipe mushroom caps with damp cloth.
2. Heat olive oil, margarine, or butter over medium-low heat.
3. Sautee mushrooms and remove from pan when they reach desired
      tenderness.
4. Place one tortilla in pan. Sprinkle all ingredients (except for olive oil) on
      tortilla.
5. Cover with second tortilla.
6. Heat over medium heat on one side until tortilla is slightly brown and cheese
      is melted. Flip and repeat on other side.
7. Serve topped with salsa, avocado slices, guacamole, or sour cream.

Stuffed Mushrooms
Adjust all ingredients to suite your taste.
     10 Monterrey mushroom caps
     2 tablespoons of low-fat cream cheese, softened
     4 tablespoons of Colby jack cheese, shredded
     1/4 of a red onion, finely chopped
     1/2 celery stalk, finely chopped
     1 teaspoon garlic salt
     1 teaspoon dried thyme
      black pepper to taste

1. Remove stems from mushrooms. Wipe mushroom caps with damp cloth.
2. In medium bowl, mix cream cheese, Colby jack cheese, onion, celery, garlic
      salt, and thyme.
3. Using a small spoon, firmly pack each mushroom cap with stuffing mixture.
4. Sprinkle black pepper on top of each mushroom.
5. Bake in a preheated oven at 350 degrees for 40 minutes. Because oven
      temperatures vary, check mushrooms after 30 minutes. Mixture should be
      slightly browned when mushrooms are done.

Marinara
Adjust all ingredients to suite your taste.

     1 14 oz. can of plum tomatoes, chopped (buy whole tomatoes and chop them
      yourself - they have more flavor)
     2 cloves of garlic, minced
     2 tablespoons olive oil
     1 tablespoon fresh basil, chopped (or one teaspoon dried basil)
     1 tablespoon fresh oregano, chopped (or one teaspoon dried basil)
     1/2 teaspoon salt
     1/2 teaspoon black pepper

1. Pour olive oil into pan. Heat on medium low.
2. Add garlic. Sautee, but do not allow garlic to brown.
3. Add chopped tomatoes, salt, and pepper.
4. Simmer over medium heat until sauce reaches desired consistency.
5. Add fresh basil and oregano during last five minutes of cooking. If using dried
      herbs, add with salt and pepper.
6. Serve over pasta, eggplant, tofu, or chicken.