I’d like to welcome all of you who are new to my email list!! We had such a spectacular time touring in Germany and of course England, over the past few months. The tours leave me with such a good feeling of sharing music, seeing people sing along and even seeing tears in some peoples’ eyes. Writing can often be a lonely business, though very fulfilling. Sometimes I wonder if the music I’m doing will reach people, move people, uplift anyone… so to see the amazing reaction is truly gratifying and really keeps me going. Also, we get to meet you after the show and have a little chat! I was invited to someone’s house for dinner in Northern England… the women were so lovely, I almost took them up on their offer! Touring is such an adventure and a gift… a busman’s holiday. We get to see the world, sometimes one small town at a time — like Barton, England! Or Burgrieden! These are places I would never know existed, were it not for going on the road. Some of the best Thai food I’ve ever had was in Leeds, England, on a night off… just me and my journal, out for the evening. I have a section of restaurants I keep in my iPhone, for when we travel, and often will go back to some little Italian place in Düsseldorf, or in Paris. As you will soon find out… I love great food. (Who doesn’t??!) I’m not really a foodie (well, in my heart I am!), but I sometimes willcook a great meal. I’m working on a cookbook, which I’ll eventually publish, but in the meantime, I’ll be posting some fabulous recipes I’ve learned from sisters, friends, chefs, or that I’ve made up. Today’s recipe will be a Mexican Casserole! It’s a good way to use many vegetables that need to be cooked.
- Red onion – one medium, diced.
- Olive oil — 2 tablespoons
- 2 Zucchinis – medium, diced (about 2 cups)
- Frozen corn or fresh about a cup (at least)
- Black Kale or any leafy green vegetable, like chard, spinach, etc… chopped roughly. 2 cups
- Two cans of organic, black beans, rinsed. Or if you can make your own, that’s better.
- 1/2 cup diced red, yellow or orange peppers
- About a cup of shredded cheese – Mexican blend (or really any cheese) or cashew cheese or any vegan cheese, if you prefer.
- Corn tortillas (it’s a bit of an extra step, but often Mexican restaurants will sell their fresh corn tortillas… very reasonably priced). You can freeze what you don’t use.
- One container of fresh salsa (not from a jar). Or you can make your own – it’s very easy… just dice tomatoes, about 2 cups, mince 1/2 fresh jalepeno, dice 1/2 red onion, chop together with fresh cilantro, add a bit of crushed garlic, and a bit of lemon, salt and pepper. So much better than store bought. My friend Alejandra taught me this.
- Cilantro (fresh)
- Sour cream, or vegan sour cream.