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2 cups spinach, well washed

1 recipe Love-the-Chicks Pâté (page 82)

1 tablespoon fresh thyme, or ½ tablespoon dried

Begin by tossing the sliced mushrooms in the Nama Shoyu and olive oil. Set aside to marinate for 5 to 10 minutes. Next, add the spinach to the mushrooms, and marinate for 5 minutes, until slightly wilted.

Fully squeeze the marinade out of the mushroom mixture. Place the mushrooms and spinach in a bowl with the Love-the-Chicks Pâté and thyme. Toss to mix well.

SERVING SUGGESTION: Top with Cashew Gravy (page 94).

HUEVO-LESS RANCHEROS WITH RED ENCHILADA SAUCE AND PICO DE GALLO

MAKES 4 SERVINGS

Marinated onion is mixed with tomato and bell pepper, scooped onto a Soft Corn Tortilla, and topped with a delicious Red Enchilada Sauce and fresh Pico de Gallo.

½ cup diced yellow onion

1 tablespoon Nama Shoyu or Bragg Liquid Aminos

1 tablespoon extra-virgin olive oil

1 cup seeded and diced tomato

½ cup seeded and diced bell pepper

1 recipe Love-the-Chicks Pâté (page 82)

1 recipe Soft Corn Tortilla (page 173)

1 recipe Red Enchilada Sauce (page 84)

1 recipe Pico de Gallo (page 85)

1 ripe avocado, pitted and sliced

Start by tossing the onion in Nama Shoyu and olive oil. Set aside to marinate for at least 10 minutes. Squeeze the marinade out of your onion, and place the onion, tomato, and bell pepper in a mixing bowl with the Love-the-Chicks Pâté. Toss to mix.

Lay one tortilla on each of four serving dishes. Scoop the scramble onto the tortillas, and top with Red Enchilada Sauce and Pico de Gallo. Garnish with avocado slices and serve immediately.

RED ENCHILADA SAUCE

MAKES 2 CUPS

A versatile sauce to top your Huevo-less Rancheros and wet burritos. This sauce is also a delicious substitute for Italian marinara.

2 cups seeded and diced Roma tomatoes

2 tablespoons extra-virgin olive oil

1 tablespoon lime juice

1 teaspoon minced garlic

¼ to ½ serrano or jalapeño chile, seeded and diced, to taste

1 tablespoon chopped fresh oregano or cilantro, or ½ tablespoon dried

2 tablespoons chopped onion

A few drops of liquid smoke flavor (optional)

Place the tomatoes, olive oil, lime juice, and garlic in a blender. Blend until smooth. Add the remaining ingredients and pulse gently to mix well.

Liquid Smoke

ONE WAY to add the taste of smoke without cooking is by using a liquid smoke flavoring made by condensing smoke from burning wood into water.

In case you’re wondering whether liquid smoke is safe to eat, here’s what the San Diego Union-Tribune said about it on July 29, 2009: “Carcinogenic compounds found in smoke can be filtered out as a part of the production process. Some of these flavorings, however, can contain mutagenic substances formed when wood is burned. . . . But if you use this seasoning periodically as part of a varied diet, any risk would be considered negligible.”

I agree, and remember to keep everything in moderation. A few occasional drops of liquid smoke flavoring is okay by my book, but you should decide for yourself.

PICO DE GALLO

MAKES 2 CUPS

In traditional Mexican cuisine, this salsa is fresh and uncooked. My recipe is a mixture of tomato, onion, chiles, lime juice, and cilantro. Try adding other ingredients, such as cucumber, radish, or mango.

2 cups diced Roma tomatoes

¼ cup white onion, chopped finely

½ to 1 jalapeño pepper, seeded and chopped finely

1 tablespoon fresh lime juice

¼ cup chopped fresh cilantro

½ teaspoon sea salt

Place all the ingredients in a mixing bowl and toss to mix well.

Will keep for 2 days in the fridge.

SUN-DRIED TOMATOES AND COCONUT BACON SCRAMBLE

MAKES 4 SERVINGS

This scramble is made with young Thai baby coconut meat processed with almonds. Turmeric gives this scramble its yellow color, and it’s peppered with red sun-dried tomatoes and Coconut Bacon bits.

1 cup almonds

1½ cups coconut meat

½ teaspoon salt

2 teaspoons turmeric, for color (optional)

½ cup water, or as needed

½ cup chopped sun-dried tomatoes

½ cup chopped Coconut Bacon (page 76) or Eggplant