Tag Archives: peppers

Italian Pasta Salad (Vegan, cooked w/raw option)

Pasta Primavera Salad - Vegan and Gluten Free

This Italian pasta salad recipe is heart-healthy and easy to make. It is low in fat and full of raw vegetables with a flavorful flax seed oil pesto sauce.

My Dietary Transition

I have been working to transition my diet to that which follows the protocols outlined by Dr. Colin Campbell and Dr. Caldwell Esselstyn for optimal human health. (Check out the health resources link on this blog to find some of their work if you have not already.) Essentially, it is a low fat whole foods plant based diet. I was already eating a whole food plant based diet with a lot of raw food, but still eating far too many nuts and oils with the wrong proportions of omega fatty acids. I am giving their recommended 80-10-10 (carbs-protein-fat) approach a try, which hypothetically should be achieved simply by eating a varied diet of whole plant foods. If I use oil, I am trying to use flax oil exclusively for my cold dishes, as it is the only plant based oil that is higher in omega-3 than omega-6 fatty acid, and using coconut oil occasionally, but sparingly for my occasional cooked dishes (and in large amounts on my skin as a moisturizer!).

The Recipe Origins

As my grandfather recently passed away from heart disease, I’ve been encouraging my family to adopt some more heart-healthy dietary habits by preparing meals for them this week while I am visiting. I was originally going to take this recipe to a vegan potluck dinner with some friends, as I thought it would be a nice light meal that would appeal to most people. When I ended up back home over the news about my grandfather, I made it for my relatives instead. 

A Note About Grains

I chose to include some grains in this recipe to make it more appealing to the audience I was preparing it for. One important thing to note is that when following the heart-healthy protocol, any grains which are consumed should be whole grains. This means that the germ, endosperm, and bran are not removed in processing. Otherwise, the grains lack fiber and nutrients. I found an organic rice pasta at my local grocery store (I LOVE PUBLIX!) that uses whole grain rice flour, which worked out really nice for the recipe. If your local hippy market doesn’t carry any such thing, you can order it from Amazon: Jovial Organic Brown Rice Fusilli.

HOWEVER, I generally prefer to limit my consumption of grains, due to their phytic acid content (which can be reduced by sprouting and fermenting, and offset by a healthy population of lactobacilli in the gut), but I digress. We can discuss that in another post at another time. Until then, EAT YOUR FRUITS AND VEGETABLES! 😉

How to Make it Raw

The rice pasta is the only cooked ingredient in the dish, so if you’d like it to be a completely raw vegan meal, you can just make noodles out of the zucchini instead of slicing it as I did for this version of the recipe, and omit the rice pasta all together. This was my original plan for the recipe. However, if sharing with hungry omnivores, the whole grain rice pasta makes the recipe a bit more familiar.

Pasta Primavera Salad
Serves 4
This light heart-healthy pasta primavera salad contains an array of colored raw vegetables, marinaded in a flax oil pesto dressing, and a whole grain organic rice pasta. The pasta is a great option for non-raw family members, but can be omitted if you would like the dish to be completely raw vegan. In that case, just spiral cut your zucchini into noodles instead. 🙂
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Pasta Ingredients
  1. 3 spiral cut zucchinis OR 1/2 lb whole grain rice pasta
Salad Ingredients
  1. If using pasta, then chop 2 zucchinis for the salad (don't chop any extra if they are your noodles)
  2. 1/2 heart celery, thinly sliced (appx. 1.25 cups)
  3. 1 cup grated carrot (appx. 3 medium carrots or 4 small organic carrots)
  4. 2 cups chopped grape tomatoes (1 pint package)
  5. 1 cup chopped yellow sweet pepper (appx 3 sweet peppers or 1 yellow bell pepper)
  6. 1/2 cup chopped artichoke heart (appx 5 hearts - marinaded in brine, not oil)
  7. 1/3 cup chopped fresh Italian parsley (up to 1/2 cup if you love parsley)
  8. 1 cup chopped kalamata olives (reduce to 1/2 cup to reduce the fat - stored in brine, not oil)
  9. 1/2 cup chopped scallions (5-6 stalks)
Dressing Ingredients
  1. 1/2 cup flax seed oil
  2. 1/2 cup filtered water
  3. 1 large handful fresh basil
  4. 2 TB apple cider vinegar
  5. 1 large or 2 small garlic cloves
  6. 1 tsp oregano
  7. 1 tsp thyme
  8. 1 tsp onion powder
  9. 1/2 tsp fresh ground pepper
  10. 1/4 tsp sea salt
Pasta Directions
  1. Cook pasta according to package instructions OR spiral cut zucchini and massage in 1/2 tsp of sea salt and let it sit for 5-10 minutes until soft and pliable, then rinse with cool water.
Salad Directions
  1. Chop all vegetables as indicated and add them to a very large bowl.
  2. If you are using pasta noodles, then chop some zucchini for the salad. If you are using zucchini noodles, then omit zucchini from the salad.
Dressing Directions
  1. Add all dressing ingredients to a high speed blender (Vitamix is my preference) and blend thoroughly until everything is smooth and well incorporated.
Assembly Directions
  1. Pour the dressing over the vegetables and mix until it is evenly distributed. Let the dressing sit on the vegetables for about 10 minutes to allow them to soften and soak in the flavor.
  2. Mix the pasta (either zucchini or rice noodles) into the large bowl with the salad and dressing.
Notes
  1. This pasta salad recipe will feed 4 people as a meal or 6-8 as a side dish. We had 6 at dinner and finished the bowl, but one of us had 3 portions and made a meal of it. 😉
  2. Feel free to double the recipe for an extra large or extra hungry crowd. I made a double batch so that there would be leftovers for lunch the second day.
A Taste of Two Plates http://tasteoftwoplates.com/

Stir Fry Lettuce Wraps (Vegan, Cooked)

Vegan Stir Fry Lettuce Wraps

I am on the road this week visiting family members without access to my light box and DSLR camera, so please pardon the smartphone photos of my recipes this week. My grandfather passed away and I have been busy trying to ensure that my family is eating healthy meals that follow the heart healthy protocol of a low fat whole foods plant based diet. 

This stir fry lettuce wraps recipe was quick and easy to prepare and worked out to only 1 TB of coconut oil per serving. I’ve been trying to ween myself and everyone else off of oils in general, the exception being flax oil, as it is the only plant based oil that is higher in omega-3 than omega-6 fatty acids. 

I still use coconut oil in moderation as a food. While the omega-6 fatty acids in coconut oil are much lower than in other oils, it is good to keep in mind that coconut oil contains ZERO omega-3 fatty acids, so that technically makes it an inflammatory food, rather than an anti-inflammatory one. I use plenty of it on my skin, though! One good thing about coconut oil is that it doesn’t break down into carcinogenic compounds when cooked because it is an oil with a high smoke point. 

This quick and easy stir fry recipe worked out to only 1TB of coconut oil per serving and it fed 4 adults. Stir fry recipes are an easy way to use up vegetables and they are quick to prepare. Traditionally, the heat exposure is only a few minutes to leave some texture intact for the vegetables. 

This recipe had great reviews from my parents and my husband. It is great for omnivores, as it offers a rich blend of flavors that will not leave them missing the meat.

Stir Fry Lettuce Wraps - Vegan
Serves 4
A quick and healthy vegan stir fry recipe with a rich blend of flavors including coconut, ginger, cinnamon, and anise.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Wrap Ingredients
  1. 1 head iceberg lettuce
Noodle Ingredients
  1. 8 oz rice noodles
Stir Fry Ingredients
  1. 1/4 cup coconut oil
  2. 3-4 cloves minced garlic (I love garlic)
  3. 4 carrots, shredded (or a 10 oz bag as a short cut)
  4. 1 celery heart, chopped
  5. 4 sweet peppers, chopped (or 1 bell pepper)
  6. 1/4 cup liquid aminos, coconut aminos, or tamari
  7. Juice of 1 lemon
  8. 1 large bunch scallions, chopped (appx 8 stalks)
  9. 10 oz white button mushrooms, chopped
  10. 1 TB Chinese 5 spice blend (cinnamon, ginger, anise, star anise, cloves)
  11. 1/2 tsp black pepper
Stir Fry Directions
  1. Add the coconut oil to a large pan or wok at high heat. Add the garlic and crunchy ingredients (carrots, celery, peppers).
  2. Stir for 4-5 minutes until fragrant and slightly soft.
  3. Add the aminos, lemon juice, soft ingredients (scallions and mushrooms), and spices.
  4. Stir for another 4-5 minutes.
Noodle Directions
  1. Prepare the rice noodles according to instructions on the package. Most of them cook in about 5 minutes.
Wrap Directions
  1. Separate the leaves from the head of lettuce.
Assembly Directions
  1. Add noodles and stir fry to lettuce leaves, wrap into a burrito, and enjoy!
Notes
  1. Two thumbs up from meat eating parents and husband!
A Taste of Two Plates http://tasteoftwoplates.com/

Radish and Caraway Gazpacho + Heart Disease

Raw Vegan Gazpacho Soup

This is a difficult recipe post for me to make. I am a little behind in my recipe postings for two very good reasons:

  1. My grandfather is in the hospital dying of heart disease. He was an active man who was never overweight.
  2. I am working to complete a certificate in Plant-Based Nutrition through Cornell University.

The course material is very timely for me. We have been extensively covering the role that diet plays in the development of heart disease and cancers, the two consistent top causes of death in the United States. These are diseases of affluent nations. The richer we are, the poorer our diets become, full of processed foods and animal proteins.

The Heart Disease Epidemic

According to the CDC, about 600,000 people die from heart disease in the US per year. That is 1 in every 4 deaths. This is an epidemic. Conservatively, the CDC says that about 200,000 (1/3) of heart disease deaths are preventable with diet. However, based on the lifetime work of T. Colin Campbell, PhD, author of The China StudyWhole: Rethinking the Science of Nutrition, and The Low-Carb Fraud, he estimates that a full 90% of heart disease is preventable with the proper diet. The more calories we take in from unrefined plant foods instead of animal proteins and processed foods, the less we die from heart disease and cancer as a species. 

Heart disease deaths vs intake of plant food

Dr. Caldwell Esselstyn Jr, a respected surgeon who directs the cardiovascular prevention and reversal program at The Cleveland Clinic Wellness Institute, has had great success in halting and reversing heart disease among inoperable patients. His patients, “…agreed to follow a plant-based diet with <10% of calories derived from fat. They were asked to eliminate oil [except flax seed], dairy products … , fish, fowl, and meat. They were encouraged to eat grains, legumes, lentils, vegetables, and fruit. Cholesterol-lowering medication was individualized. The only goal was to achieve and maintain a total serum cholesterol of <150 mg/dl”.

He has also written a great article about abolishing heart disease on Dr. Campbell’s Center for Nutrition Studies website. Here are some of the highlights:

  • Autopsies from soldiers in the Korean and Vietnam wars revealed an 80% rate of coronary heart disease. The median age was 20. 
  • A study of autopsies from accident, homicide, and suicide victims aged 16-34 revealed heart disease in every single one.
  • When the Nazis invaded Norway and seized all of their livestock, the people subsisted on whole grains, legumes, fruits, and vegetables. Their rates of death from heart disease and stroke plummeted, but went back up to pre-occupation rates when their livestock was returned. 
  • As Western culture has permeated into Asia, these countries have started to adopt our bad dietary habits. They are shifting away from strongly plant based diets and starting to consume more animal proteins and processed foods. Coronary artery disease is predicted to become the #1 global disease burden by 2020.

The Hearth Healthy Diet

Based on the work of these men, and many others on the forefront of this research, the ideal diet for human health is a whole foods plant based diet. We receive the right balance of macronutrients automatically when we eat whole unprocessed foods grown from the ground. Dr. Campbell’s latest book, Whole: Rethinking the Science of Nutrition, spells it out:

The ideal human diet looks like this: Consume plant-based foods in forms as close to their natural state as possible (‘whole’ foods). Eat a variety of vegetables, fruits, raw nuts and seeds, beans and legumes, and whole grains. Avoid heavily processed foods and animal products. Stay away from added salt, oil, and sugar. Aim to get 80 percent of your calories from carbohydrates, 10 percent from fat, and 10 percent from protein.

Note: Dr. Esselstyn noted that the exception to the rule for oils is flaxseed oil, as it is the only one that contains more omega-3 than omega-6 fatty acid.

I am starting to incorporate more of these practices into my own diet, as I am constantly looking for ways to continue improving my own health. Going forward, more effort will be made for my recipes to follow the protocols outlined above that science is validating are correct for our species. 

Heart Healthy Gazpacho with Radish and Caraway
Serves 2
This is a heart healthy variation of gazpacho, which incorporates radish and caraway seed for a subtle punch of flavor. It follows the low fat whole foods plant based approach for heart health as outlined by the research of Dr. Caldwell Esselstyn and T. Colin Campbell, PhD. The only acceptable oil to use in small quantities is flax seed oil, which contains more omega-3 than omega-6.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 2 cucumbers
  2. 1 red bell pepper
  3. 1/2 small red onion
  4. 6 radishes
  5. 5 medium sized vine ripened tomatoes (I grew mine!)
  6. 1 clove raw garlic (probiotic upgrade: 5-6 ACV fermented garlic cloves)
  7. 2 TB flax seed oil
  8. 1/4 tsp sea salt
  9. 1/2 tsp caraway seed
  10. 1/4 tsp cumin
Instructions
  1. Finely chop 2-4TB of each vegetable and set aside to stir into the soup.
  2. Add everything else to a high speed blender (Vitamix is my preference) and blend thoroughly until everything is smooth and well incorporated.
  3. Pour into two large bowls and sprinkle the chopped vegetables in.
Notes
  1. Makes two large meal-sized servings or 4-6 appetizer/side servings.
  2. I also tried the soup with a quick pesto recipe (basil, flax oil, sea salt, pepper, garlic, sun dried tomato, hemp seed, and some nutritional yeast), and mixed it in. Two thumbs up from my mom and sister.
A Taste of Two Plates http://tasteoftwoplates.com/

Vegetable Broth Juice Recipe

An easy vegetable juice recipe that can be used in place of vegetable broth to give your recipes an extra nutritional boost!

One of the ingredients I initially struggled to replace in recipes as my diet became more raw was vegetable broth. It adds so much flavor to a recipe, but destroys heat sensitive vitamins like vitamin C in the process of making it. Most animals on the planet can synthesize their own vitamin C, but humans are among the mammalian species that cannot. Therefore, I like to get as much as I can from my food, a la the Hippocrates way of thinking: Let thy food be thy medicine!

One day, after thinking about it for a bit, I realized that making broth is kind of like making tea – you simmer the plant matter in water and allow it’s juices to permeate the water, via heat. Then I thought… I can do the same thing without heat if I use my juicer to extract the vegetable juices and then just dilute them in water. Tada! 

This juice recipe works well in place of vegetable broth if you are trying to make a raw version of a recipe and you feel stumped on that particular substitution. It is also good by itself if you just want something like a V8 or need to use up some leftover ingredients. After all, that is usually how broths come about – use up the scraps and leftovers! Personally I love any juices where the tomato flavor is apparent, so I will frequently just toss one into my vegetable juice blends. 

Vegetable Broth Juice
Serves 1
A quick and simple vegetable juice blend that works well to replace vegetable broths in recipes for an added nutritional boost! It's also a great way to use up leftover vegetables.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 large tomato
  2. 1 cup shredded carrot
  3. 1.5 cups chopped celery
  4. 1.5 cups chopped sweet pepper
  5. Pinch of sea salt
  6. Pinch of black pepper
  7. Pinch of any additional herbs or spices you would like (e.g. garlic or onion powders)
  8. 1 cup water
Instructions
  1. Run vegetable ingredients through a juicer.
  2. Mix in spices
  3. If using for a broth, slowly dilute with water until desired flavor strength is reached.
Notes
  1. Regarding juicers, I have the Omega Vert, and in my opinion, if you don't want to spend crazy amounts of money on something like a Norwalk, this one is the best option for the money in terms of juice output, speed, ease of cleaning, and durability. Check it out: Omega VRT350 Heavy Duty Dual-Stage Vertical Single Auger Low Speed Juicer
A Taste of Two Plates http://tasteoftwoplates.com/

Sesame Ginger Asian Lettuce Wraps (Raw Vegan)

Asian Inspired Raw Vegan Lettuce Wraps

This Asian lettuce wraps recipe is one that I have made before, but not officially documented measurements for or taken good pictures of until now. When there is a good meal sitting in my kitchen, it’s a little like torture waiting until the photographs are taken before I can eat it. Oh, the life of a food blogger… =P

I’ve really been wanting some Asian foods lately, so over the next week, I’ll be posting not just this one, but THREE total Asian-inspired raw vegan recipes, and all of them filling enough to be a main course! Making dishes with some ingredient and flavor overlaps is also a great way to use up leftovers and be efficient with your prep time. I only had to shred my carrots and scallions once and I can still toss extras into a salad for lunch!

Raw Vegan Sesame Ginger Lettuce Wraps

I’ve also been trying to come up with some more recipes for this blog that will make the omnivores and cooked food lovers in your life happy, mostly because I enjoy feeding my husband and it makes me happy when I can sneak an enzyme and vitamin-rich raw vegan meal in front of it him and he says it tastes great. 😉

This one has had good reviews both times that I’ve attempted to feed it to my husband, and one of my friends made it as a dish to share with her coworkers, so I feel confident that you will love it too. It you are new to raw foods, it’s not too difficult to make, and you will find the flavors and textures to be familiar, so it would be a great transition meal. It is also very filling, and will not leave you hungry if your body is still adjusting to a plant-based diet. 

These raw vegan Asian inspired lettuce wraps are delicious and filling.

Raw Vegan Sesame Ginger Asian Lettuce Wraps
Serves 4
These Asian inspired raw vegan lettuce wraps contain a textural variety of nutritious vegetables, walnuts for good fats, and of course, leafy greens!
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Sauce Ingredients
  1. 3/4 cups water
  2. 1/2 cup coconut aminos (I like these: Coconut Secret Raw Organic Vegan Coconut Aminos. You can also find them at Whole Foods.)
  3. 1/4 cup unrefined expeller or cold pressed sesame seed oil (I like this one: Spectrum Naturals Organic Sesame Oil)
  4. 8 pitted dates
  5. 2 tsp powdered ginger
  6. 2 tsp powdered garlic (PROBIOTIC UPGRADE: use 2 cloves of ACV fermented garlic instead)
  7. 1 TB raw apple cider vinegar (I used the garlic infused ACV from my ferment)
Filling Ingredients
  1. 2.5 cups chopped fresh mushrooms of your choice (I used button mushrooms and baby bellas, but have also used rehydrated shiitake and oyster mushrooms, and it is still great)
  2. 2.5 cups chopped walnuts
  3. 1 cup shredded carrots
  4. 1/2 cup chopped scallions (green onions)
  5. 1/2 cup chopped celery (you won't even miss water chestnuts with the crunch that celery provides)
  6. 1/2 cup chopped sweet pepper
Wrap Ingredients
  1. 12 large romaine or iceberg lettuce leaves leaves
Sauce Directions
  1. Combine sauce ingredients in a high speed blender (such as a Vitamix). This will ensure the dates are thoroughly incorporated and the sauce is smooth.
Filling Directions
  1. Chop vegetables as listed in ingredients section.
  2. Pour sauce over vegetables and mix thoroughly until well-combined.
  3. Marinade for 15 minutes (longer is ok too, but this is a minimum to help soften the ingredients and allow the sauce to soak in).
Assembly Instructions
  1. Spoon the filling/sauce mixture on the romaine or iceberg lettuce.
  2. Pick them up and eat them. 🙂
Notes
  1. This is a very rich and filling recipe. My husband and I only used half of the filling mixture and we had 3 each as our dinner. We were both very satisfied. This recipe will feed 4 people as a meal, or you could turn it into an appetizer for a large crowd.
  2. If you are sensitive to mold spores (I am), but still want to enjoy some mushrooms, you can soak them in a dilute mixture of water and white vinegar for 20-30 minutes and then rinse before you chop them up for the filling.
A Taste of Two Plates http://tasteoftwoplates.com/

 

Stuffed Peppers with Cheesy Cauliflower Rice (Vegan)

Stuffed Sweet Peppers with Cheesy Cauliflower Rice

I had just a few Cubanelle peppers left over from my last trip to the farmer’s market, and I’ve been wanting to try a stuffed peppers recipe for a while, so I made a go of it while my husband was around for taste testing. If he’s not around when I work on my recipes, he sometimes won’t get any. 😉

Sweet peppers stuffed with a cashew nut sauce and cauliflower rice

My first thought in trying to make a version for him and a version for me involved using rice and goat cheese as a filling for his stuffed peppers, but we had a lot of projects planned for the afternoon, so I opted for a more efficient solution. I decided to make a filling that would work well both raw and cooked, so he could have some warmth and softer textures in his version and I wouldn’t have to do as many dishes. 

Stuffed peppers with vegan cheesy sauce and cauliflower rice

I made a vegan cheese-like sauce with a nut base and some nutritional yeast, and I shredded some orange cauliflower to use as a rice substitute. Both versions came out well, but I thought the flavor of the sauce was a bit zestier in the raw version. To my surprise, he actually enjoyed the raw version. Rather than using a fork and knife, as with the cooked version, he just picked it up and ate it as finger food. 🙂

Sweet Peppers Stuffed with Cheesy Cauliflower Rice
A vegan stuffed pepper recipe that is flavorful, low carb, and grain free! You can eat it as a raw vegan meal or bake it for a softer and more warming meal for your guests.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Chopped Vegetable Ingredients
  1. 4 Cubanelle peppers (or other sweet pepper of similar size - appx 4" long)
  2. 8 large florets of cauliflower (I used orange cauliflower, but any color will do)
  3. 1/4 cup chopped sweet onion
Cheese Sauce Ingredients
  1. 1/2 cup raw cashews
  2. 1/4 cup pine nuts
  3. 1/2 cup water
  4. Juice of 1/4 lemon
  5. 2 TB extra virgin olive oil
  6. 2 cloves ACV fermented or pickled garlic, minced (substitution: 2 tsp garlic powder)
  7. 3 TB nutritional yeast
  8. 1/4 tsp sea salt
Garnish & Seasoning
  1. Fresh or dried dill
Instructions
  1. Add all sauce ingredients to a high speed blender and mix thoroughly until everything is well blended and the sauce is smooth and creamy.
  2. Cut the sweet peppers into halves, lengthwise.
  3. Finely dice the sweet onion.
  4. Mince the garlic through a garlic press (unless using powdered).
  5. Grate the cauliflower florets with a cheese grater to make fine crumbled rice-sized pieces. Alternatively, use a food processor and it will be faster.
  6. Mix all chopped vegetables (except peppers) with the sauce in a medium sized mixing bowl.
  7. Fill the peppers.
  8. Top with fresh or dried dill. This will add a nice flavor.
  9. If serving raw, eat immediately.
  10. If baking, bake at 350 F for 20-25 minutes, until peppers are soft.
Notes
  1. Depending on the shapes and sizes of your peppers, you may have a little extra filling. It is ok to eat it right out of the bowl with a spoon. 🙂
A Taste of Two Plates http://tasteoftwoplates.com/

Yellow Tomato Salsa (Raw Vegan)

yellow tomato salsa

I love salsa. I feel really spoiled that the main ingredients are available from locally grown sources for most of the year here. We have a little farmer’s market here in town every Sunday, and there is a very nice man named Gary who sets up a booth every week and sells a great selection of produce that he grows on his own farm without any pesticides.

Yellow tomato and sweet pepper salsa

During strawberry season, I purchase a half flat from him every week, and occasionally a full flat (which happened this week!). He’s also got several varieties of tomatoes and peppers that are available on a regular basis, as well as pickling cucumbers, which I love to snack on (and pickle!). Every time I walk past all of those beautiful tomatoes and peppers, all I can think about is salsa. I get my fix with a fresh batch about once a month, altering the recipe ever so slightly based on what’s in season. I change up the colors of my tomatoes and peppers, and sometimes I get a little wild and throw some fruit in there. 😉

Yellow Tomato and Sweet Pepper Salsa

On my last weekend trip to the market, I picked up some very large yellow tomatoes and sweet peppers from Gary’s stand. Following the trend from my previous recipe, I’m all about the orange and yellow produce this week. I have some yellow beets in my refrigerator right now too. All of the produce in that color range just looked so appealing to me in the last few days, and as a result, I have a beautiful bright yellow and orange batch of salsa in my refrigerator right now.

Yellow Tomato and Sweet Pepper Salsa
A quick and easy salsa recipe so you never have to buy the processed stuff again! 🙂
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 3 large yellow tomatoes
  2. 3 Cubanelle sweet peppers (or other sweet pepper of similar size - appx 4" long)
  3. 1/4 large sweet white onion
  4. 1 cup cilantro, chopped
  5. Juice of 1/2 lemon
  6. 1 TB dried and powdered cumin
  7. 1 TB dried and powdered garlic
  8. 1/4 tsp sea salt
Instructions
  1. Chop up the tomatoes, peppers, onions, and cilantro.
  2. Add all ingredients to a large mixing bowl and stir together.
  3. Serve with your choice of sliced vegetables (me) or chips (husband modification).
Notes
  1. Recipe yields roughly 4 cups. Great for a party!
  2. This salsa recipe is also very good on a taco salad!
  3. You can eat it right away (I frequently do), but if you can stand to wait, letting the flavors mingle overnight will produce a much richer flavor and softer texture.
A Taste of Two Plates http://tasteoftwoplates.com/