So my house had a going-away BBQ for my roommate Becky…and it was surprisingly easy to abstain for the meat. Dairy (damn you Veggie Plate with Ranch Dressing!) was another story, but I survived with the help of a few well-made vegan dips, and a great portobello mushroom..recipes below!
Castillo Family Salsa Recipe
by Jim Holmes (he has perfect David’s grandmother’s recipe!)
- 1 large fresh tomato
- 1 large white onion
- 3 jalapenos
- 1 hot red chili pepper
- 1-3 cloves garlic
- 1cup fresh cilantro leaves
- 1 28oz can whole tomatoes undrained (Jim uses stewed–I think that makes the salsa sweeter)
- 1 14oz can tomato sauce
- Salt to taste
This recipe is pretty simple–I think a food processor will give you a slightly chunkier salsa than a blender, but either works well. One Rule: Don’t be afraid of the jalapenos—I’ve never had a problem with the salsa being spicy—and that is with ALL the seeds from the jalapenos. This time i added in the hot chili, and still, relatively little spice. If you are concerned about it getting too spicy, you can reserve some of the seeds and add them in gradually at the end, testing for spice.
A Teresa Original
- 3 Avocados (you can easily expand this if you have a larger shindig)
- 2 T. cilantro
- 1/4 c. White Onion
- Juice from One Line
- 2 spoonfuls of Salsa recipe above (or substitute 1/2 cup. chopped tomatoes and 1 clove of garlic)
Fresh ingredients are key, and make all the difference between the store-bought dip and this deliciousness. This one is easy, mix all the ingredients together and watch it be devoured by your guests! It’s a great compliment with the salsa recipe above!
Grilled Portobellos with Garlic and Rosemary
A Super easy recipe! We scooped out the underside of the mushroom, thinly sliced some garlic and placed that on top with some fresh rosemary. Right before I added it to the grill, we drizzled olive oil on top and then threw it on for about 5 minutes until the mushroom was starting to get soft.