2 cups dry black beans, rinsed
water
1/2 tsp allspice
1/2 tsp nutmeg
1 tsp ginger
1 tsp sea salt
fresh pressed garlic
1 cup butternut squash, cooked
1 onion, sliced

In a crock pot, pour 4 cups water over black beans and cook on high temperature for 3-4 hours or until beans are softened. Add more water as necessary. Add nutmeg, allspice, ginger, and salt about halfway through cooking and stir well. When beans have cooked through uncover crock and cook for abut 1/2 hour more.

Meanwhile, heat a frying pan, add about 2 tbsp olive oil, and caramelize onions by adding to the hot pan then turning heat down to low and covering pan. Let the onions cook this way for about 20 minutes stirring frequently. Uncover pan and cook another 10 minutes or so or until soft and lightly browned. Mix caramelized onions with butternut squash pressing fresh garlic into the mixture and seasoning with salt.

On a griddle heat small corn tortillas, spreading the butternut squash mixture on in a thin layer while heating. When tortilla is heated through, remove from griddle and place a dollop of the black bean mixture, spreading around over the squash mixture. Fold tortilla in half and serve with guacamole!

35-40 rice paper wraps
water for dipping rice paper & large shallow bowl
1/2 cabbage, shredded
1-2 red onions, shredded
1/2 cup fermented ginger carrots (or raw shredded carrots)
sea salt
1/4 cup soy sauce
1/4 cup red wine vinegar
1/4 cup olive oil
1 large clove garlic, pressed
1/2 tsp Tuscan Sea Salt (or plain sea salt)

Mix shredded cabbage with a couple pinches of sea salt and the red onions in a large bowl. Set aside while mixing dipping sauce. In a jar with a cover, add soy sauce, vinegar, olive oil, pressed garlic, and salt. Cover and shake until mixed well. Next, add the carrots to the cabbage & combine well using your clean hands if necessary.

Fill the large shallow bowl about 1/4 of the way with warm water. Taking one rice paper at a time, dip it into the water and let it soften for about 30 seconds, removing before it softens too much to be handled. It may take a few tries to get this right. Transfer softened rice paper to a clean cutting board or plate. In the center of the rice paper place a tablespoonful of the cabbage mixture, making sure to keep it together in an oval shape. Starting at the side closest to you, fold the rice paper up over the cabbage mixture, tucking it in under the cabbage just a bit. Now fold in the sides over the part that you just folded, and roll up to form the spring roll. Repeat for the rest of the cabbage mixture, or until you make as many rolls as you can use in one day. The rolls can be stored for a short time, however, they tend to stick together if stored too close together. Enjoy with the dipping sauce!

1 large onion, chopped
1 tbsp olive oil
2 quarts vegetable stock
2 lbs potatoes, peeled and diced
2 cups fresh or frozen corn
Fresh chopped parsley
Dash Cayenne pepper
salt and pepper
Diced red & green peppers (a bit of jalapeno peppers if available)

In a 4 quart pot, heat olive oil and saute onions until slightly browned. Add vegetable stock and potatoes and heat to boiling. Cook until potatoes are soft. Using a blender or food processor, puree 1/2 the stock with 1/2 the potatoes and add mixture back into the soup pot. Add corn & peppers and cook uncovered for another 20 minutes on medium heat. Last, add chopped parsley and season to taste with salt & pepper.