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Taco Meat[edit]

  • 1 small onion, finely diced
  • 1 package vegetarian ground beef or 1 pound ground beef, cooked and drained with reserved fat
  • 1½ T vegetable oil or reserved beef fat
  • 1 T mild chili powder
  • ½ t oregano
  • ½ t cumin
  • ½ t black pepper
  • ½ t salt
  • 3 oz. V-8 beverage

Mix the dry seasonings except for the salt together. Start by sweating onion in a frying pan or skillet with a generous pinch of the salt and seasoning mixture. Add the ground beef substitute (or cooked beef) and increase the heat. Cook, stirring occasionally, to brown the beef and onions. Add the rest of the salt seasoning mixture and incorporate. Add the V-8 and about ¼ of water, just so everything is wet. Cook and reduce for 5-10 minutes until consistency is correct. Add salt to taste.

Mini-Peach Crisp[edit]


  • 1-2 peaches, peeled and sliced
  • 1 T sugar
  • 1 t cornstarch


  • ¼ C brown sugar
  • ¼ C rolled oats
  • 2 T flour
  • 2 T butter
  • pinch salt
  • pinch cinnamon

Preheat oven to 375°

Mix filling ingredients together until peach chunks are coated with sugar and cornstarch. Place evenly in bottom of small ramekin (5" diameter).

Mix dry topping ingredients together. Cut in butter until evenly distributed and topping has texture of coarse bread crumbs.

Cook in 375° oven for about 35 minutes or until topping is golden brown and crisp bubbles around the edges. Serves 2.

Poke Duo[edit]

  • 8 oz ahi tuna (sashimi-grade, divided into two portions)
  • 1/4 t wasabi powder
  • 1 t sesame seeds (white, untoasted)
  • 1/2 t salt
  • 1/4 t black pepper
  • 1 stalk celery
  • 3/4 pasilla pepper
  • 1/4 C pistachios, chopped
  • 1/4 medium red onion, very thinly sliced
  • 1/8 t sriracha
  • 1/2 C soy sauce
  • 1/8 t toasted sesame oil
  • chopped cilantro
  • chopped green onions

This dish is a non-traditional poke made from tuna prepared two ways: sliced raw, as in traditional poke, and seared with wasabi, salt, black pepper and sesame seeds, then cooled and sliced.

To sear the tuna, divide into two portions--set one aside to slice raw later. Prepare the seasoning mix by mixing together the dry ingredients. Press the moist tuna into the coating on both sides. Heat a cast iron skillet till just the smoking point of canola oil, apply enough oil to coat the bottom and gently lay the coated tuna in the bottom of the pan. Sear approximately 90 seconds on each side, then remove from heat. Place on a covered plate in the refrigerator to cool.

To prepare the vegetables, thinly slice the red onion and the pasilla or anaheim pepper (if using a mild pepper, increase the amount of sriracha in the dressing. Add chopped celery and chopped pistachios into a bowl.

Mix the dressing ingredients together vigorously and add to the vegetables. Cover and refrigerate for at least a half hour.

When ready to serve, slice the tuna into cubes and dress with the vegetables. Mix thoroughly and place on a bed of sliced cabbage or lettuce. Top with freshly chopped cilantro and green onions. Makes two portions.