November 2016 Recipes

Hearty Potato, Kale and Mushroom Soup



  • Potatoes
  • 1 Onion
  • Kale
  • Mushrooms


  1. Boil the stock (follow instructions on package). We made approx. 8 cups of stock
  2. Add cubed potatoes and finely diced kale. Allow to cook until potatoes are tender when pierced with a fork.
  3. In the meantime, sauté 1 onion, diced and some mushrooms, sliced. We used shitake mushrooms.
  4. Add the onions and mushrooms to the pot when the potatoes and kale are cooked.

Jicama Salad With Simple Vinaigrette



  • 6 Jicama
  • 3 Carrots
  • 2 Green Apple
  • 1 Cabbage
  • 1 Orange


  1. Peel and grate jicama, carrot and green apple. We used 6 jicama, 3 carrots and 2 apples, but amounts can vary based on taste.
  2. Grate cabbage, we used a whole one, but again, amounts can vary.
  3. Peel and segment 1 orange and place slices on top of salad.



  1. Whisk together the following: 1 cup of olive oil, ½ cup of cider vinegar, 2 Tbsp sugar, pinch of salt, pepper and powdered garlic (could use fresh – 1 clove), and 1 Tbsp of Dijon mustard.

Veggie ‘n Bean Burritos



  • Onions
  • Sweet Peppers
  • Cherry Tomatoes
  • Cumin
  • Chili powder
  • Chili Flakes (Optional)
  • 1 Cup of Frozen Corn
  • Can of Beans
  • Tortilla Wrap


  1. Sauté onions, sweet peppers and cherry tomatoes (amounts vary depending on serving size) until they are soft and looking cooked. Add 1 Tbsp of cumin and chili powder. Add chili flakes, if desired.
  2. Add some frozen corn (~1 cup) and stir until corn is thawed.
  3. Meanwhile, empty a can of beans and their juices into a frying pan. Bring them to a boil and allow to simmer until the liquid has evaporated and the beans can be pressed down with the back of a large spoon to a paste.
  4. Take 1 10” tortilla wrap and spread some bean paste all over. Add your sautéed vegetables and cover with grated cheese and fresh spinach. Fold like a burrito and place in oven to crisp up, or place on hot, dry frying pan to crisp. Repeat with remaining tortillas.

Orange Upside Down Cake



  • 5 oranges
  • 1/2 cup (70 g) powdered sugar
  • 4 teaspoons brown sugar (for molds)
  • 1 cup (85 g) flour
  • 2 eggs
  • 2 3/4 (40 g) butter, melted
  • 2 teaspoons baking powder


  1. Collect the orange segments — called supremes —, only the pulp. It is not complicated but you must follow some rules: it is first necessary to peel the oranges and then remove the top and bottom areas. Usually an orange is enough to line a tart pan, however, as more slices to complete if necessary.
  2. Preheat your oven to 410° F (210°c).
  3. Generously butter each mold, sprinkle with brown sugar and arrange the orange supremes.
  4. Prepare the dough: whisk the eggs with the sugar, add flour, 2 teaspoons baking powder and butter and mix well.
  5. Pour this mixture over the orange segments and bake for 35 minutes.
  6. Let the cake cool out of the oven and un-mold with the help of a knife or a spatula.


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