| Pachamama’s Beautiful Food Cooking With the Elements a deliciously spiritual collection of vegetarian recipes & poetry created by Margaret Gilfoyle Past featured recipes are archived for you here, just click on highlighted title Choose a recipe or poem you would like to see published and submit to One Heart World + recipes denote Ecuador origins Table of Contents +Cooking with the Elements Write with the Light Pachamama (Mother Earth) Song +yes, yes i am Chapter One Above From this space we receive spirit for healing Recipes from the Universe Threshold-Hopi Soul Song I feel angels +Limpias Herbal Baths from the Andean Highlands Today i walk inside a peony Translations from the sky dear morning Snow goddess sings ...listen my heart beats rose and tremulous Spirit recipes: Corn and Green Chili Turnovers with Roast Red Pepper Sauce Boiled Eggs with Lime Juice and Chili Salt Hazelnut Milk Penuche Spirit Recipe for Awakening your sense of Self Glazed Lavender Shortbread Great Grandma Freeland’s Molasses Cookies ~Spirits!~ Rose’s Kahlua Irish Cream Liqueur Twin Girls Recipe for Woods-made Wine Chapter Two Air In this element the gifts of life know wind and air currents, the gifts from Trees and Bees Recipes for Fruits, Nuts, the Cocoa Bean Recipes with Honey and Maple Syrup becoming the hummingbird Strawberry Pineapple Salad with Ginger Agave Dressing Beta Ginger Fruit Salad Honeydew Melon with Fresh Mint Watermelon with Guava Nectar and Lime +Blackberry Honey Syrup Pomegranate Syrup Rose or Lavender Flavored Honey Orange Maple Syrup Honey Pecan Balsamic Vinaigrette Raspberry Blood Orange Vinaigrette Hot Maple Bacon Dressing Lemon Tamari Vinaigrette Putting up fruits for the winter: Canning Tips Port Apple Butter Peach Chutney Blueberry Chutney Four Fruit Marmalade Raspberry Chambord Plum Jam +Kilajalo Guava Jam Nut Butters Roast Garlic Cashew Sauce Almond Paste Orange Hazelnut Quinoa Coffeecake Blueberry Blue Corn Pancakes with Agave Nectar Cashew Nut Roast with Apricot Herb Stuffing Pink Grapefruit Avocado Salsa Mango Red Pepper Salsa Egg and Dairy Free Desserts: Mixed Berry Lemon Phyllo Tart Hot Mango Quesadilla with Kiwi Blueberry Salsa Blackberry Galette with Tangerine Sauce Fresh Pear and Almond Galette Apple, Golden Raisin and Apricot Galette with Cider Sauce Mixed Apple and Asian Pear Crisp Gingerbread with Maple Grilled Peaches Zucchini Applesauce Cake Hazelnut Spice Cake with Frangelico Caramel Apple Sauce Chocolate Raspberry Cake with Chocolate Leaves Dairy Free Chocolate Ganache Torta Cacao Secreto con Salsa Cereza Acido (Secret Chocolate Cake with Sour Cherry Sauce) Coconut Cake with Grilled Fruit Skewers and Mint Coulis Triple Lemon Poppy Seed Cake Kahlua Nutcracker Pie Frozen Mango Banana Mousse Pie with Gingersnap Crust Blueberry Candied Ginger “Cheesecake” Amaretto “Cheesecake” with Sour Cherry Apricot Topping Chai “Cheesecake” Cranberry “Cheesecake” Key Lime Banana Mousse Harvest Yam Pie Maple Chai Pumpkin Pie Sour Cherry Chocolate Gluten Free Brownies Chocolate Chip Hazelnut Cookies Cashew Butter Cookies Long’s Peak Double Chocolate Peppermint Cookies Chocolate Chip Quinoa Cookies Drunken Chocolate Truffles Tangerine Fondue with Bittersweet Chocolate Truffles Chocolate Espresso Ice Cream Chapter Three Earth In this element Mother Earth cradles her gifts with her body Recipes for Vegetables In the garden Garlic Chili Oil Basil Oregano Pesto Tarragon Walnut Pesto Marjoram Hazelnut Pesto Dill Pistachio Pesto Cilantro Pumpkin Seed Pesto Cilantro Wasabi Pesto Thai Style Green Curry with Coconut and Basil Caribbean Jerk Marinade Roast Red Pepper Sauce Fresh Basil Marinara Leeks and Fennel Provencale Apricot Chipotle Barbeque Sauce Red Mole` Sauce Roast Red Pepper Chipotle Salsa Black Bean and Corn Salsa Tomatillo and Green Apple Salsa Fast Antipasto Country Style Tapenade Black and White Bean Coconut Salad with Pink Grapefruit Avocado Salsa No Cheese Caprisi Artichoke Couscous Dolmades Cucumber, Dill and Caper Salad Fresh Kosher Dill Pickles Cantalope and Cucumber Salad with Lavender and Mint Curried Roast Carrot, Spinach and Apple Salad Shredded Beet and Carrot Salad with Fresh Ginger Green Bean Cashew Salad with Lemon Tamari Vinaigrette Fresh Fennel and Cabbage Slaw Red Cabbage, Jicama and Raspberry Slaw with Raspberry Blood Orange Vinaigrette Braised Fennel, Date and Red Leaf Lettuce Salad with Poppy Seed Dressing Spinach, Blueberry, Pear & Red Onion Salad with Honey Pecan Balsamic Dressing Grilled Yam, Red Pepper and Black Bean Salad Warm Spinach, New Potato and Toasted Walnut Salad Zucchini and Carrot “Pasta” with Olives and Artichokes Green Chili Cornbread Stuffed Squash and Peppers Basque Style Spaghetti Squash with Raisins and Pine Nuts Curried Winter Squash with Confetti Dried Fruits, Nuts and Seeds Jack Be Little Pumpkin, Sage and Pearl Onion Gratins Wild Mushroom Asparagus Ragout in Phyllo Basket Sesame Crusted Eggplant and Falafel Stack over Asian Greens Smoked Tomato, Roast Garlic Tofu and Portabella Mushroom Napoleon Baked Tomatoes with Spinach and White Bean Filling Lentil and Apricot Stuffed Roast Onions Double Sauced Italian Grinder Cabbage with Two Stuffings Oktoberfest Spiced Red Cabbage and Apples Braised Kale and Cabbage with Italian Sausage and Basil Tamari Lemon Greens with Mustard and Sautéed Onions Chard, Pear and Currant Phyllo Tart Stuffed Swiss Chard with Cashew Miso Sauce Spicy Peanut Sauce Harvest Root Vegetables and Apples with Cider Thyme Butter Sauce Mashed Sweet Potatoes with Green Chilies and Rojo Gravy Chapter Four Within It is here in our hearts we know our Oneness with all, discover our own gifts, and give thanks for the gifts animals offer from within themselves Recipes with Eggs, with Dairy Corn Dance, vision behind my eyes of an ancient time +Fresh Corn and Green Onion Fritada Smoked Tomato, Onion and Chevre Tart with Toasted Pine Nut Crust Asparagus, Goat Jack and Leek Quiche with Hash Brown Crust Homemade Butter Iowa Corn Fritters Jalapeno Corn Fritters Fresh Herb and Goat Cheese Fritters Spelt Cornbread Gluten Free Cornbread Green Chili Cornbread Blue Cornbread with Smoked Cheddar and Jalapeno Almond Paste Stuffed Grand Marnier French Toast Gingerbread Waffles with Blueberries and Maple Syrup Pomegranate Banana Pancakes with Pomegranate Syrup Pumpkin Candied Ginger Muffins Raspberry Muffins with Almond Paste Surprise Blue Sky Scones Grilled Radicchio and Fresh Mozzarella Salad Poppy Seed Dressing Saag Panir ~ Curried Spinach and Homemade Cheese Leek Gratin with Asiago Jarlsberg Mornay Sauce Sharp Cheddar Cheese Sauce with Stone Ground Mustard Gorgonzola Basil Cheese Sauce +Potatoes with Cream Sauce and Ginger Tomato Salsa Wild Rice, Mushroom and Goat Cheese Stuffed Delicata Squash Chilies and Nut Sauce - an adaptation from Like Water for Chocolate Fresh Corn and Feta Cheese Stuffed Pasilla Peppers with Oven Roasted Potatoes and Chipotle Gravy Potato, Black Bean and Smoked Provolone Enchiladas Rocky Mountain Cointreau Cake Fresh Fennel Cake with Lemon Whipped Cream Lemon Cream Cheese Frosting L’Auberge Restaurant Egg Custard Chapter Five Fire With this element we show gratitude for the gift of heat and preservation Recipes with Seeds Dried in the Sun -- Grains, Breads, Pasta +when we sit in Elva’s kitchen +Fried Queso Blanco Empanadas with Blackberry Honey Syrup Fry Bread Butternut Squash Bread with Dried Fruit and Nuts The Oak Table Eight Grain Bread Sweet Potato and Dried Cranberry Hearth Style Bread Beautiful Pizza Foccacia Basilica with Feta, Raisins, Fresh Basil and Cinnamon Tofu and Basil Pesto Calzones Kraut burgers- Cabbage Turnovers Baking Gluten Free- Excellent Flour Blend Sunflower Sesame Gluten Free Chapatis Breakfast Quinoa with Maple Syrup, Nut Butter and Fruit Incan Quinoa Salad +Quinoa and Rice Arco Iris (Rainbow) with Beets, Carrots and Cilantro Quinoa Tabouli Mixed Rice, Grain, Nut and Apple Stuffed Turban Squash Polenta Polenta Torte with Two Fillings Puff Pastry Cornucopia A Flaky Crust Basic Egg Pasta Vegan Pasta +Elva’s Sauce for Noodles Homemade Anolinis (Italian Crescent Moon Filled Pasta) Country French Cavatappi, Sugar Snap Pea and White Bean Salad Orzo and Green Pea Salad with Fresh Mint Greek Artichoke and Penne Pasta Salad with Capers and Kalamata Olives Thai Peanut Eggplant, Pepper and Soba Noodle Salad Thai Fresh Spring Rolls with Spicy Peanut Sauce Vegan Macaroni and Cheese Wheat Spaghetti with Butternut Squash and Spinach White Bean, Wild Mushroom, Tomato and Gorgonzola Cassoulet w/ Spinach Pasta Chapter Six Water Within this element complex creations are developed and transformed We give thanks for the waters of life Recipes for Soups and Stews, Tofu, Seitan God’s stirring Meeker Mountain Lentil Soup Cream of Roast Garlic Soup Spring Green Pea and Mint Soup Butternut Squash Soup with Currants and Leeks Butternut Squash Soup with Currants, Jalapeno and Red Pepper Brazilian Black Bean and Sweet Potato Chili Gazpacho!! Thai Style Shiitake Vegetable Soup with Ginger and Basil Basque Style Beans and Greens Soup with Pesto Swirl Six Onion Soup Albondigas Soup Sweet Potato Soup with Corn and Cilantro An Easy Recipe for Homemade Seitan Holiday Roast Seitan Vegetarian Gravy Rojo Gravy Chipotle Gravy Caribbean Jerked Seitan Seitan Scaloppini Roast Seitan with Chipotle Barbeque Baked Beans Seitan Sausage, Gorgonzola and Portabella Mushroom Pizza Seitan Fajitas Curried “Chicken” Seitan Salad Tempeh Toasted Walnut Pate Barbequed Tempeh on Toasted Roll Grilled Tempeh Salad with Lemon Tamari Vinaigrette Tempeh and Wild Mushroom Stroganoff Chili Blackened Tempeh with Corn and Black Bean Salsa Roast Tofu, Tomato and Eggplant with Basil/Oregano Pesto Vietnamese Stir Fried Tofu with Lemongrass Balado Tahu (Tofu Balado)-from Sumatra Island, Indonesia Asparagus Fettuccini with Lemon Tarragon “Cream” Sauce Avocado Tofu Mixed Rice Nori Rolls Tofu Ponchatrain Rosemary Balsamic Grilled Tofu & Portabella Mushrooms w/Mustard Braised Spinach Brazilian Style Tofu Tofu Vegetable Ceviche with Avocado Chapter Seven Below The essence of the planet lives here, beneath the surface Mineral Rich Foods, Spirit Guides Cast Iron Cooking, Clay Pot Cooking, Copper Mold Cooking On the Rim Shapeshifting Pueblo Cornmeal Pudding Meatless Calabacitas with Red Garnet Yams and Corn Country French Champagne Vegetable Ragout Cajun Sausage Gumbo Chili Blackened Tempeh, Seitan and Tofu Skillet Barbequed Tofu Lettuce Wraps Corn Sticks Heart Shaped Lemon Cardamom Muffins Upside-Down Mango Gingerbread Clay Oven Braised Leeks and Fennel Clay pot Chili with Jalapeno Cornbread Clay Pot Woodland Shepherd’s Pie Hearthstone Peanut Butter Cookies Copper Mold Cooking French Green Lentil Walnut Pate Sun Dried Tomato Mushroom Pate Torta Verde Sitting on my Haunches A Menu Collection Glossary Index |