Green Tara Cookbook

Gourmet Vegetarian  & Wheat-Free Recipes

Introduction

Appetizers

Salads & Salad Dressings

Entrees & Grains      

BBQ Tofu

Tofu with Spicy Thai Peanut Sauce

Pan Crisp Garlic Tempeh

Polenta

Toasted Polenta Slices

Garlic Cheese Grits

Cuban Rice (or Quinoa)

Sweet Orange Rice (or Quinoa)

Coconut Rice (or Quinoa)

Quinoa Pilaf

Veggie Enchilada Casserole with Mole Sauce

Northwest Salmon & Blueberries

BBQ Shrimp

BoiledShrimp         

Vegetables

Beans, Soups & Curries

Relishes, Sauces & Marinades

Breads

Desserts

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Turning Stones Ranch Home

ENTREES -  section 4

Veggie Enchilada casserole with Molé Sauce

1 pkg corn tortillas

2 cup cooked black beans

1 onion, chopped

2 zucchini squash

2 yellow squash

1 Bell pepper

1 pkg frozen corn

1 pkg shredded cheddar cheese

2 Serrano peppers

2 tbsp coconut oil

Homemade Molé  recipe 

Prepare Molé the day before if possible.  Chop onions, squash, and bell pepper into small pieces and combine with cooked black beans and corn in a bowl and set aside.  Preheat oven to 350°.  Melt coconut oil in large baking dish.  One at a time, dip corn tortillas into the Molé sauce, then lay in the baking dish, overlapping to cover the bottom.  Cover them with a layer of veggies topped with cheese.  Dip tortillas into the Molé sauce, then create another layer.  Cover with another layer of veggies.  Spoon on Molé to cover veggies.  Top with shredded cheese and Serrano pepper slices.  Bake for 45 min. at 350.  Serve in squares, similar to lasagna. 

Seafood Recipes

We add seafood to our diet occassionally.  Wild Salmon is a great source of Omega 3 oils, brain food, as well as protein.  Fresh fish, carefully chosen can be a delight to those near the sea coast.

Northwest Salmon & Blueberries

 BBQ Shrimp

1 - 2 dozen shrimp, unpeeled

½ cup chopped green onions

1 – 2 Serrano peppers

2 tbsp coconut oil

1 tbsp sesame oil

1 cup Orange-Roasted Chili Barbeque Sauce*

Preheat oven to 375°.

Rinse and drain the shrimp.  Place 2 Tbsp of Coconut Oil and 1 Tbsp of Sesame Oil in the bottom of a baking dish.  Lay in the shrimp in a single layer.  Sprinkle chapped green onion over the top.   Pour the barbeque sauce over the top of each shrimp.  Garnish with match-stick Serrano peppers.  Bake for 10 -12 minutes at 375°.  The shrimp will be crispy on the bottom with a topping of the barbeque sauce.         

Boiled Shrimp

Talapia

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