1/2 cup peanuts, roasted or deep fried until nicely toasted {and drained)

2 small dried red chilies, deep fried/roasted with the peanuts then seeded and set aside (alternately 

use a fresh chili or some sambal olek) 

1/2-1 Tbsp sugar 

1-2 Tbsp lime/lemon juice or neutral vinegar 

2-3 shots fish sauce 

4 ripe tomatoes, sliced 

coriander to garnish 

In a mortar and pestle or with the side of a large knife crush a handful of the peanuts quite well. 

Break up the chilies and add to the peanuts along with the rest of the liquid ingredients. 

Stir well to make sure the sugar is dissolved, then add more of whatever seasoning you think you need. 

Sprinkle on top of the cut up tomatoes (+/or cukes, red onions, blanched green beans, etc...). 

Add some fresh chopped coriander and the rest of the peanuts lightly crushed. 

1 tbsp. sesame seeds 

1 tbsp. chickpea (besan) flour 

4 tomatoes, roughly diced 

1small onion, finely diced 

2 cloves garlic, finely minced 

1 green chilli, finely minced (remove the 'placenta' of the chilli if you want it mild) 

2 tbsp. finely chopped coriander 

2 tbsp. finely chopped peanuts 

1 tbsp. lime juice 

1 tbsp. vegan fish sauce 

In a small frypan, dry toast the sesame seeds until just golden. Set aside cool Then dry toast the chickpea flour unto 

just starting to go golden, turnlng frequently to ensure even toasting. Set aside to cool. 

At this stage you can also toast the peanuts, if you are using peanuts that are not already roasted. 

Combine alI ingredients in a bowl and gently mix with your fingers. Serve. 

4 large green or ripe tomatoes, sliced 

1 shallot, peeled and minced 

1 tablespoon chopped peanuts, dry roasted and unsalted peanut 

1T fried minced garlic plus 1 teaspoon garlic oil (this the oil that the garlic was fried in) 

1 to 2 tablespoons lemongrass vinegar 

1 teaspoon toasted dark or light sesame oil 

to. teaspoon blade sesame seeds 

Salt to taste 

Place green tomato slices on a large platter. 

To make salad dressing, combine the shallot, peanuts, fried garlic, garlic oil, lemongrass vinegar, and sesame oil in a 

small bowl and whisk until combined. Pour over green tomatoes and garnish with black sesame seeds. 

The Washington Post 

This classic combination of tomatoes, green bell pepper and cucumber yields a refreshing soup that can be served as an hors d'oeuvre (in small glasses), a starter or a main course. 

It's worth it here to use a good-quality sherry vinegar, which is nuttier- tasting and less harsh than other varieties. 

The original recipe called for straining the gazpacho, but we preferred the flavor and texture of the simply pureed soup (not to mention that it's also less work). 

Feel free to use some or all of the optional garnishes. 

Make Ahead: The gazpacho needs to chill/rest for at least 30 minutes before serving, so flavors can meld. It can be refrigerated a day in advance. It may separate, but you can re-emulsify it in a blender or with an immersion (stick) blender. 

Tested size: 4-8 servings; makes 7 cups; 4 main-course servings or 8 first- course servings 

2 pounds plum or Roma tomatoes, cut into quarters 

1 medium cucumber, peeled and cut into chunks (seeded or seedless) cucumber 

1/2 green bell pepper, seeded and coarsely chopped
 1 clove garlic
 2 tablespoons sherry vinegar, or more as needed (see headnote) 1/2 cup water 

3/4 cup extra-virgin olive oil 

1 to 2 teaspoons kosher salt 

Rustic white bread, griddled in a skillet with olive oil or brushed with olive oil and broiled (whole or torn into croutons) 

12 cherry tomatoes, each cut into halves or quarters 

1 medium cucumber, preferably seedless, peeled and cut into 1/2-inch cubes 

2 tablespoons finely chopped red onion or shallot 1 tablespoon sherry vinegar
 3 tablespoons extra-virgin olive oil
 Coarse sea salt 

For the gazpacho: Combine the Roma or plum tomatoes, cucumber, green bell pepper, garlic, vinegar and water in a blender or food processor; puree until the mixture becomes a thick liquid. (If your blender or food processor is not big enough to hold everything at once, you can start by blending some of the tomatoes with the water and vinegar.) Taste for acidity (this will vary with the sweetness of the tomatoes) and add more vinegar, as needed. 

Stop to add the oil and the kosher salt (to taste; start with 1 teaspoon). Puree again briefly until thoroughly incorporated. Taste again, add more salt, as needed. Transfer to a container; cover and refrigerate for at least 30 minutes (and up to 1 day), until well chilled. 

For the optional garnishes: Divide the croutons, cherry tomatoes, cucumber and/or red onion or shallot among individual bowls. 

At the table, pour the chilled gazpacho over each portion of garnishes, if using, or divide the gazpacho among the bowls. Drizzle with sherry vinegar and the oil. Season lightly with sea salt. 

Serve right away. 

Adapted from "Tapas: A Taste of Spain in America," by José Andrés (Clarkson Potter, 2005). 

The Washington Post 

WEEKNIGHT VEGETARIAN DEC 12, 2016
This simple filling mash uses avocado for creaminess, keeping it vegan. 

Tested size: 4 servings 

1 1/2 cups (one 15-ounce can) no-salt-added chickpeas, rinsed and drained 

Flesh of 1 large ripe avocado, chopped
 1 teaspoon extra-virgin olive oil
 2 tablespoons fresh lemon juice, or more as needed
 1/4 cup finely chopped red onion
 4 baby dill pickles, finely chopped (1/2 cup)
 1/4 cup finely chopped fresh parsley
 1 tablespoon curry powder
 1/2 teaspoon kosher or sea salt, or more as needed
 1/2 teaspoon finely ground black pepper, or more as needed About 1/2 cup lightly packed baby spinach leaves
 4 hamburger-bun-size rolls (or 8 mini rolls), split and toasted 

Combine the chickpeas, avocado, oil and lemon juice in a medium bowl. Mash with a fork until well combined but still a little chunky. Stir in the red onion, pickles, parsley, curry powder, salt and pepper. Taste, and add more lemon, salt and/or pepper as needed. 

To build the sandwiches, place a few baby spinach leaves on the bottom halves of the toasted rolls and top with the chickpea salad (about 1/2 cup 

each if the rolls are hamburger-bun-size and 1/4 cup if they're minis). Top with the remaining halves of the rolls. 

Adapted from "Vegan Goodness," by Jessica Prescott (Hardie Grant Books, 2016). 

Instructions: 
1. Heat a large heavy bottomed pot, or a caldero if you have one, over medium heat. If using ham or bacon, slowly cook the meat until crispy, remove meat from pot and set aside leaving the drippings. If not using meat, add olive oil before continuing with the next step.

2. Then, add the gandules, tomato sauce, green olives, sofrito, salt, adobo seasoning, sazon, ground black pepper and ground cumin. Stir to fully combine. 

3. Once the mixture becomes fragrant, pour in the water and bring it to a boil over high heat. Bring the mixture to a boil and then add the rice. Stir until rice is submerged and pigeon peas are distributed evenly. 

4. Reduce the heat to medium-low, cover, and cook for about 25 minutes. Traditionally the rice would be covered with a banana or plantain leaf. However, a tight fitting pot lid will work just fine!

5. About half way through cooking, remove the lid and stir, making sure to scrape up any rice stuck at the bottom of the pan. This is a very touchy subject - some Puerto Ricans insist that you don't stir the rice while cooking. That the crispy bottom bites are the best part! While others would prefer more evenly cooked rice. Whatever you do, if you do stir the rice, make sure you only do it once or the rice can become sticky. 

6. After simmering for 25 minutes, remove the arroz con gandules from the heat and let it sit for an additional 30 minutes before serving. This is called letting the rice "steam".  The rice is done once all the liquid is absorbed.

Sofrito - 
Ingredients:  In a small bowl mix all.

1/3 cup basil, chopped 

¼ cup grated parmesan cheese

3 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

2 tsp minced garlic

1 tsp pepper

½ tsp salt

Mix all ingredients and let sit for 30 minutes for flavors to blend.

Serve on toasted baguette slices.