Posted By Heather C

3 c watermelon, seeded and pureed
1 c watermelon, diced
1 c tomato, diced
1 c cucumber, seeded, peeled, diced
1/2 c bellpepper, seeded, diced
2 Tbsp lime juice
1 small handful cilantro leaves
1 tsp minced ginger
1/2 small jalepeno, seeded, minced
1 green onion minced
1 tsp sea salt
black pepper
chill and enjoy!


Hominy San Juan

August 22, 2007

Posted by Mary R.

Colorado Cache Cookbook p 223)

1 16 oz can white hominy
1 c sour cream
1 4-oz can chopped, mild green chiles*
1 c grated Cheddar cheese
salt to taste

Drain hominy and place in a saucepan.  Add sour cream, chiles and cheese and mix over low heat.  Add salt.  Place in an ungreased 1 quart casserole and bake uncovered at 375 for 20 minutes

*As noted by Matthew (I think) it’s chili time so rather than mild canned, I suggest you get yerself some spicy roasted Hatch chiles instead!

ok, so back in my bachelor days my cooking methods didn’t come from these so called “recipes”.  or “cookbooks”. it centered around wrapping shit in tortillas and putting it in my mouth.
so here’s one of my favorites.  and you don’t have to measure things or struggle with the differences between tsps and tbsps…

stupid easy sweet potato burritos!

get yosef some:
1-2 big old sweet potatoes
can o black beans
fresh cilantro
crumbled feta
(wheat?) tortillas
curry powder
salsa optional

take some sweet potatoes, bake them until they’re not quite done (or nuke them if you’re really lazy).  then cut them into little cubes.  sautee them in a pan with a little curry powder, maybe some sugar if you feel frisky.

heat up some black beans, maybe a nice organic kind with cilantro/jalapeno undertones or something.

take your tortilla (i like to nuke em 20 sec w/ damp paper towel on top, plop down some beans, curried sweet pots, crumbled feta, cilantro (yes!) and maybe some salsa.

oh my goodness.


August 17, 2007

Posted by Dawn G.

Hey Gregg, Try this for lunch!

–2 cups cooked brown rice
–1 can artichoke hearts, drained & chopped
–1 cup canned chick peas, drained
–1/2 dry pint grape tomatoes, halved
–1/3 cup chopped red onion
–1 7-oz pack of chunk white tuna, drained
–juice of large lemon
–1 tbsp water
–1 tbsp extra virgin olive oil
–2 tbsp freshly chopped parsley

Combine rice, artichoke hearts, chick peas, tomatoes, onion and tuna in large bowl. Whisk lemon juice, water and olive oil in small bowl. Drizzle over tuna rice salad. Sprinkle parsley, then toss well. Cover and refrigerate for at least 2 hours.

Tofu-Shitake Pilaf

August 16, 2007

Posted by Greg R.


2 teaspoons olive oil
1 cup uncooked basmati rice
3/4 cup chopped onion
1 (14 1/2-ounce) can vegetable broth
1 cup sliced shiitake mushroom caps (about 3 ounces)
1/2 cup chopped carrot
1/2 cup chopped celery
1 teaspoon grated peeled gingerroot
2 garlic cloves, minced
>1 cup cubed firm tofu (about 6 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
2 tablespoons minced fresh cilantro


Preheat oven to 350°. Heat oil in a large saucepan over medium-high heat. Add rice and onion; sauté 2 minutes. Add broth; bring to a boil. Add mushrooms, carrot, celery, ginger, and garlic; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Combine rice mixture, tofu cubes, salt, and pepper in a 2-quart casserole coated with cooking spray; toss gently. Cover and bake at 350° for 20 minutes or until thoroughly heated. Sprinkle cilantro over pilaf.

Yield 5 servings (serving size: 1 cup) Nutritional InformationCALORIES 206(19% from fat); FAT 4.3g (sat 0.6g,mono 1.8g,poly 1.2g); PROTEIN 6.5g; CHOLESTEROL 0.0mg; CALCIUM 65mg; SODIUM 605mg; FIBER 2.1g; IRON 3.9mg; CARBOHYDRATE 35.9g

Peanut Butter Power Balls

August 16, 2007

Posted by Dawn G.

– seriously, i can’t live without these.

1 c. peanut butter

1/2 c. soy protein powder

1/2 c. chocolate chips or raisins

1/4 c. honey

graham cracker crumbs

mix all ingredients together except for graham cracker crumbs. shape mixture into 1-inch balls. roll in crumbs and refrigerate (frozen is better, actually).

Sauteed Tofu and Veggies

August 16, 2007

Posted by Dawn G.

-corn on the cob is cheap right about now. 16 cents per ear.


dark sesame oil

1 c. onions, sliced into half-moons

1 c. fresh sweet corn, removed from cob

1 c. cabbage, sliced into 1-inch chunks

1 pound firm tofu, crumbled

sea salt or soy sauce

1 tablespoon sliced scallion (as garnish)

heat small amount of oil in skillet. add onions and saute 1-2 minutes. stir in corn & cabbage. sprinkle tofu over veggies. sprinkle 1-2 pinches of sea salt on top and cover.

reduce flame to medium-low, and cook until veggies are done and tofu is fluffy. the vegetables are best if they are slightly crisp. during last 2-3 minutes of cooking, you may season to taste with a little more salt or a few sprinkles of soy sauce. remove and place in a serving bowl. garnish with scallion slices.