Posts Tagged ‘fresh oregano’

Green Apple-Chipotle Salsa [Vegan]

Thursday, September 1st, 2016

Green Apple-Chipotle Salsa

Zesty salsa is a western staple, but come apple season, put a new twist on this classic.


1 tbsp lemon juice

2 tbsp vegetable oil

1 tbsp cumin seed

2 tbsp molasses

1 tbsp white vinegar

1 large yellow onion, finely diced

6 Granny Smith apples, unpeeled, cored and chopped into bite-size pieces

2 cans chipotle chili peppers

2 tsp fresh oregano, chopped


Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion 2 minutes. Stir in apples, reduce heat to medium, cover and cook 4-5 minutes, or until apples are just softened. Transfer to a bowl and set aside to cool. Combine remaining ingredients in a blender or food processor and purée. Season with salt and pepper to taste. Mix well. Stir chipotle purée into apple mixture. Mix thoroughly. Cover and refrigerate at least 2 hours or overnight.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 260; % Calories From Fat 27.7%; Total Fat 8g; Saturated Fats 1g; Mono-unsaturated Fats 1g; Poly-unsaturated Fats 5g; Cholesterol 0mg; Sodium 440mg; Total Carbohydrates 52g; Dietary Fiber 8g; Sugar 37g; Protein 2g.

More Information:


Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 10 mcg
Vitamin A 430 IU
Niacin B3 1 mg
Pantothenic Acid 0 mg
Riboflavin B2 0 mg
Vitamin C 41 mg
Vitamin D 0 IU
Vitamin B6 0 mg
Vitamin E 3 mg
Choline 16 mg


Manganese 0 mg
Calcium 63 mg
Magnesium 54 mg
Phosphorus 59 mg
Zinc 0 mg
Fluoride 9 mcg
Copper 0 mg
Sodium 440 mg
Selenium 2 mcg
Iron 2 mg
Potassium 600 m

Blackeye Beans with Wild Rice and Herbs

Thursday, January 1st, 2015
Black-eyed Peas

Black-eyed Peas

This recipe is practically a complete dish in itself. It is a vegan or vegetarian method of eating quality protein. It also tastes good and fills the house with great aromas. Enjoy.


1/2 tsp salt (optional)

2 tbsp white wine vinegar

1 large tomato, diced

1 green bell pepper, diced

3 tbsp extra virgin olive oil

1 lb dried black-eyed beans

2 cups long-grain and wild rice blend

1 cup purple onions, diced

1 cup whole kernel corn

1/2 tsp fresh herbs

3 tbsp fresh oregano, chopped

1-1/2 tbsp fresh thyme


Prepare blackeye beans according to dry packaged bean preparation method below. Rinse and cover with fresh water. Bring to a boil and cook 30-40 minutes. Do NOT overcook. Beans should be firm. Prepare dressing by whisking together oregano, thyme, white wine vinegar, olive oil, and salt. Set aside. In a flat serving dish, combine white and wild rice, tomato, onion, bell pepper and corn. Add cooked blackeye beans. Add dressing and
toss just to combine. Season with additional salt if necessary. Garnish with fresh herbs. Serve immediately.

Serves 16

Dry Packaged Bean Preparation Method Rinse beans well. In a saucepan, cover beans with water at least 2 in. above the beans and bring to a boil over high heat. Simmer for 5-10 minutes. Turn off heat and let stand at least one hour before proceeding with recipe.

Nutrition Facts:

Nutrition (per serving) Calories 120; % Calories From Fat 22.5%; Total Fat 3g; Saturated Fats 0.4g; Mono-unsaturated Fats 2g; Poly-unsaturated Fats 0.5g; Cholesterol 0mg; Sodium 100mg; Total Carbohydrates 19g; Dietary Fiber 2.8g; Sugar 1.2g; Protein 4.1g

More Information:


Thiamin B1 0.14 mg
Vitamin B12 0 mcg
Vitamin K 3.2 mcg
Vitamin A 130 IU
Niacin B3 0.88 mg
Pantothenic Acid 0.22 mg
Riboflavin B2 0.056 mg
Vitamin C 9.4 mg
Vitamin D 0 IU
Vitamin B6 0.16 mg
Vitamin E 0.46 mg
Choline 4.3 mg


Manganese 0.44 mg
Magnesium 33 mg
Calcium 25 mg
Zinc 0.47 mg
Phosphorus 70 mg
Copper 0.078 mg
Fluoride 1.9 mcg
Selenium 3 mcg
Sodium 100 mg
Potassium 310 mg
Iron 1.2 mg