Felicia Cocotzin Ruiz Archives - Forks Over Knives

Sonoran Desert Tepary Bean and Roasted Red Pepper Hummus

Felicia Cocotzin Ruiz — Fri, 01 Jun 2018 20:35:42 +0000

Tepary beans carry a long and rich history among the Indigenous people of the Sonoran Desert, where the beans have been cultivated for more than 4,000 years. There are three main types of tepary beans: brown, black, and white. They are hearty little beans and full of flavor. The white beans are the creamiest when blended, which is why I prefer them for this red pepper-spiked tepary bean hummus. You can use any color tepary for this recipe, but white will be the creamiest and prettiest against the roasted pepper. Look for tepary beans on Amazon, at some Whole Foods stores, or buy online from Rancho Gordo or Ramona Farms.

Yield: Makes 2 cups

1 medium red bell pepper
2 cups cooked white tepary beans
2 lemons, juiced
4 medium garlic cloves
¼ teaspoon sea salt, plus more to taste
2 tablespoons tahini
2 teaspoons smoked paprika
⅓–½ cup water

Instructions

Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
When the oven is hot, place the whole bell pepper on the prepared baking sheet. Roast in the oven for 20 to 25 minutes, or until the pepper is wrinkled and charred.
Use tongs to transfer the hot roasted pepper to a paper grocery bag to cool and steam (this will make it easier to peel). After it has cooled, peel with hands, discarding skin, seeds, and stem.
Place the cooked tepary beans in a blender or food processor and purée to a thick paste. Add the roasted pepper, lemon juice, garlic, salt, tahini, and smoked paprika. Pulse a few more times, then slowly drizzle in the water. Keep processing until desired consistency is reached, about a minute, depending on your machine. Taste and adjust seasoning if needed.

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Blue Corn Maiden Waffles

Felicia Cocotzin Ruiz — Thu, 30 Nov 2017 18:42:03 +0000

To close out Native American Heritage Month, we are featuring Felicia Cocotzin Ruiz’s seriously delicious blue corn waffles recipe. Try these vegan waffles at your next family brunch or make them as a breakfast for one.

Tip: For best results, use a waffle maker with a nonstick surface. If your waffles do happen to stick to the waffle maker, unplug it and let the waffles cool before opening the lid and trying to pry them loose.

Yield: Makes about 12 waffles

2 cups almond milk
¼ cup applesauce
½ cup maple syrup
1 teaspoon apple cider vinegar
1½ cups blue cornmeal
1 cup whole wheat flour
1 teaspoon baking powder
½ teaspoon sea salt
¼ cup frozen blueberries
¼ cup small walnut pieces

Instructions

Preheat waffle iron.
In a large measuring cup, use a spoon to stir together almond milk, applesauce, maple syrup, and apple cider vinegar. Set aside.
In a large mixing bowl, combine the cornmeal, whole wheat flour, baking powder, salt, blueberries, and walnut pieces.
Make a well in the center of the dry ingredients and pour in the wet ingredients, mixing with a spoon until smooth.
Cook waffles according to waffle iron instructions.

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Harvest Moon Squash Soup

Felicia Cocotzin Ruiz — Wed, 08 Feb 2017 17:56:47 +0000

Even though this soup bursts with fall flavors, you don’t need to wait until harvest season to enjoy it. Squash stores so well that it’s available year round, and this lovely recipe takes advantage of how sweet and rich it becomes after cooking.

Yield: Makes 6 servings

1 medium butternut squash (about 2-2½ pounds), cut in half, seeds removed
1 yellow onion, halved
2 cloves garlic, skin on
3 tablespoons sundried tomatoes
¼ teaspoon smoked paprika
4 cups vegetable broth
½ cup cooked wild rice
Sea salt, to taste

Instructions

Preheat the oven to 375°F.
On a large baking sheet, place the butternut squash, flesh side down, along with the onion and garlic. Dry roast until the garlic and onions are soft, about 20-30 minutes. Remove the onion and garlic and let cool about 5 minutes. Squeeze garlic out of its papery skin, remove the onion peels, and set both aside.
Continue to roast the butternut squash until it is soft and can easily be pierced with a knife, about 15-25 additional minutes (45 minutes total). Remove from the oven and allow to cool 5 minutes. Scoop out the squash flesh and set aside.
Meanwhile, rehydrate the sundried tomatoes by soaking them in a small bowl of very hot water (about 30 minutes), drain, and set aside.
Using a blender and working in batches, puree the roasted vegetables, sundried tomatoes, smoked paprika, and vegetable broth. Place the puree in a medium/large saucepan, bring to a simmer, and cook, stirring frequently, for 20 minutes to marry the flavors. Taste and season with sea salt.
To serve, ladle the soup into bowls. Garnish each with 1 heaping tablespoon of the cooked wild rice.

https://www.youtube.com/watch?v=CzGligyhE_4

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