ethnic

1. Cook pasta according to package directions.  Drain and set aside.
2. In a blender combine sesame oil, onion, garlic, and hot chili pepper; blend for 1 minute.
3. Empty the mixture into a large saucepan and place over low heat until the mixture starts releasing aroma.  Add peanut butter and mix well over low heat.
4. Add water and let it simmer for 10 minutes or until thickened.
5. Stir in vinegar and sugar; continue to simmer for another 1-2 minutes.  Tast and add more vinegar and sugar if the mixture does not have enough sour or sweet taste.
6. Pour sauce over noodles, and mix to coat.
7. Add basil, cilantro, green onions and shrimp; toss and place in serving bowl.
8. Optional: Squeeze fresh lime over the top just before serving.

Note to vegetarians/vegans: replace shrimp with cubed tofu - just cook the tofu in the sauce while heating.TIP: The peanut sauce can also be used alone as a salad dressing or a veggie dip.

1. Heat oil in a non-stick frying pan to until medium-hot.  Add 1/2 onion, 1/2 garlic, and chopped peppers.  Lightly saute until soft, but not browned.  Remove from pan and set aside to cool.
2. Put all other ingredients in food processor, pulse until consistency you like.
3. Add cooked ingredients and pulse thoroughly mixed, and consistency you like.
4. Salt and pepper to taste.  Tweak cayenne pepper if needed.  Make sure to taste test - if too spicy, you may need to add more tomatoes.

1. Place lettuce, bell pepper pieces, and cilantro in a large salad bowl.  Drizzle with oil and vinegar; toss until thorougly coated.
2. Mix beans, rice/quinoa, and onion in a microwave safe bowl.  Heat, covered, for a minute or two in microwave, just until warm.
3. Toss all in ingredients, but avocado, in large salad bowl until thoroughly mixed.
4. Salt and pepper to taste.  Top with diced avocado, guacamole or your favorite salsa/dressing.

Girbert's guacamole recipe.Girlbert's Raw Tomatillo Salsa recipe.

1. Put all ingredients in the food processor except the olive oil and the water.  Turn on processor and add about 1/4 cup water and a few tablespoons of oil or until you get the consistency you like.
2. Process until smooth.
3. Taste and correct seasoning if needed.
4. I like to serve garnished with a little paprika (a little color never hurt anybody!) and parsley.
5. Serve with veggies or pita bread or chips.  Or use in your favorite wrap or sandwich instead of cheese and condiments!

1. Combine, onion, mango, red bell pepper, corn, beans and lime juice in a bowl until mixed well.
2. Add salt, pepper and cilantro and mix again.

1. Cook the quinoa in the vegetable broth, according to package directions.
2. Fluff with a fork, then add beans, onions, cheese and olives.  
3. Dress and toss lightly.

1. Whiz the almonds in the food processor until they're finely ground.
2. Add the water and make it a pretty smooth.
3. Add in the remaining ingredients (and more water if you like, hummus may thicken up).
4. Blend until smooth and adjust seasonings to taste.
5. Spoon into a serving bowl, sprinkle with paprika and chopped parsley to garnish.  Serve with your favorite raw crackers and veggies.  Enjoy!

1.   Add 6 tablespoons olive oil into a 12 inch frying pan over medium heat.  When hot, add mushrooms and fry and stir until lightly brown.  Remove mushrooms to a holding bowl and set aside.2.   Leave oil from frying mushrooms and add the rest of the oil.  Add garlic into the hot oil and stir for about a minute.  Do not brown garlic.  Add the cauliflower florets and stir to coat the cauliflower, about another minute.3.   Now for the fun part, especially if there are guests milling about in your kitchen:  Pour the DRY pasta into the cauliflower mixture and stir while pouring in the hot water.  Increase the heat and bring to a simmer, then cover and reduce heat to medium or medium-low.  Stir often while cooking until pasta is tender (take a bite and you'll know if its tender), and the liquid is reduced to a creamy sauce about 15 to 20 minutes.  If mixture is starting to become dry and pasta is still crunchy or too el dente, add more hot water, 1/4 cup at a time and stir.4.   Add the fried mushrooms, stir, and then stir in the cheese. 5.   Transfer to a warmed large bowl, or serve directly from pan.

1. Preheat oven to 350 degrees.
2. Rinse chiles, pat dry.  If using fresh chiles, cut into large, flat 2-3" pieces.
3. Layer the bottom of the baking dish with 1/2 of chiles.  Sprinkle 3/4 of cheese on top.  Layer remaining chiles on top of cheese.
4. Beat eggs, gradually add flour and salt until thoroughly incorporated.
5. Pour egg mixture over everything in baking dish.  Sprinkle with remaining cheese, then paprika.
6. Bake for 45 minutes or until knife comes clean. 

Easily make this dairy-free: works just as well with soy milk and cheese.  Enjoy!

1. Throw everything in a pot and boil for about 10 minutes. Save the shrimp and bok choy for the last 2-3 minutes.
2. Garnish and serve as is, or with rice or noodles.

20 minutes to make, 10 minutes preparation.  This soup can be made vegetarian by replacing the fish sauce with salt to taste, using vegetable broth, and leaving out the shrimp.