National Mango Day

 When ripe, a mango is easy to peel, so on National Mango Day, you can get right down to picking a cheap$kate recipe of mine to celebrate with.

I peel a Mango by just slicing into the skin, top to bottom. That is usually enough to peel each segment of skin to reveal the orange flesh underneath. Then you just slice off the flesh until you hit the large flat/oval seed.

Mangos are ripe when soft to the touch, kinda like an avocado. Although in a Thai Mango Salad, green sour Mangos are used. Mangos come in all sizes, from small Manila Mangos to large Mexican and Central American Mangos. 

I visited Hawaii many times with my late wife Amy, and Mango, coconut, and other fruit trees are everywhere, as our vacation blog post describes, here. 

And they are cheap here in Los Angeles, especially when on sale at my local Latin grocery store. 

Dollar Stores have canned - I espcially like dried and chili-coated Mango slices.

The simplest way I use a sliced Mango is to add some to my breakfast cereal or in a bowl of plain yogurt. My Mango and Yogurt recipe is a delicious start to your day, or a cool anytime snack.

I can still find small containers of yogurt cheaply at my local Ralphs supermarket.

I have a fruity pancake series I've been doing for a few years now that features fresh fruit, and Mango is at the top of my Pancake recipes. Nothing to my Mango Pancakes recipe as I use a cheap pancake mix. All you do is add water to the mix and stir until a batter is formed. 

I then add Mango slices to a hot grill, then pour on the pancake batter. Just check out my recipe video below to see how easy it is to use fresh fruit to make a typically boring stack of pancakes.

If you want to Wow a party, bring a bowl of my delicious Mango Salsa. Every time I bring it, the compliments fly! Of course, don't forget a bag of tortilla chips. 

What makes my Mango Salsa off the hook is the push and pull of sweet mango flesh and spicy pieces of jalapeno. The other ingredients are cheap and easy to get, including chopped onion, cilantro, and lime or lemon juice. The only hard part is chopping the veggies and peeling the mango - that's no big deal, really.

Mango Salsa Recipe - Video

My simplest recipe on National Mango Day is Spicy Mango. I always have Red Chili Pepper Flakes in my spice rack. If you like a sprinkle of Red Chili Pepper on your pizza and pasta, then give them a try on fresh sliced Mango. The yin and yang of hot and sweet will thrill your taste buds.

I'll end National Mango Day with a refreshing Mango, Watermelon, and Spinach Salad. It's perfect on a summer day. It's light and sweet with a simple dressing of lemon juice and olive oil. Do add a Mango to your shopping list on this special day.

The Color Purple - Recipes & The Jacaranda Tree

Emblematic of L.A. is its grand boulevards lined with palm trees. This month, a purple upstart enters the scene -- the blossoming Jacaranda Tree. Stand under its branches at full bloom, and the perfume is overwhelming.

May is the month that launches millions of blossoms carpeting large swaths of sidewalk; drive along 6th Street near LACMA and it's blue for blocks. 

Purple is a mix of the colors blue and red. I have a few recipes using Purple Onion, also called Red Onion. It leans to the red side of purple.

I first had Yuca & Mojo Sauce with Purple Onion at a local Cuban Restaurant. Yuca or Cassava is similar to a potato. My version of Mojo Sauce is a sweet and sour accompaniment.

When I make a Bagel, Cream Cheese, Onion, with Tomato, the raw onion of choice is, of course, purple. Purple Onion is peppery in flavor with a sweet aftertaste. 

When I make Mexican-style fresh fruit Salsas, I splurge with Purple Onion, as it is usually more expensive than yellow or white onion. Anytime I arrive at a potluck, they are always a hit and disappear in no time. Click on any of the recipe names to be directed to my recipes of Mango Salsa, Peach Salsa, Pineapple Salsa, and Kiwi Salsa. If I had to pick a favorite, it would be Mango Salsa.

I first purchased Purple Cauliflower only a few years ago from the late, great 99c Only Store.

It tastes the same as typical white Cauliflower. I made a simple Vegan Cauliflower Soup with Almond Milk. Check out the video below.

An Eggplant is the deepest, darkest purple. I added some to a Hummus recipe. I used to find roasted eggplant in oil at my local 99c only Store.

But you can roast or sauté a fresh eggplant, too. Just click here to see how I do it. Leave on the purple skin to add color.

My Sister, Denise, visited this cheap$kate brother and showed me her purplish Eggplant Veggie Burger Recipe.

Of course, we started with an ingredient shopping spree at my local 99c only Store. Click here to check out her recipe details.

For a soothing and creamy vegan dip, go with my version of Baba Ganoush. Of course, it's made with purple Eggplant. Get out the gluten-free, organic, multi-grain, low-sodium crackers for this one.

Eggplant Parmesan is a cheesy mess of deliciousness. I coat slices of eggplant in breadcrumbs and bake it with tomato sauce and cheese. My cheap$kate riff on an Italian Classic dish is here.

My Stuffed Eggplant recipe will float your boat. It's a purple shell loaded with ground meat, sautéed veggies, and, of course, cheese.  More yummy photos and tasty text are here.

My Purple Hummus recipe is made with easy-to-get ingredients, including canned garbanzo beans, lemon juice, olive oil, and ground cumin. 

I use sesame seeds instead of hard-to-find tahini, which is similar to peanut butter, just blander. If you can't find sesame seeds or tahini, it's okay to use a tablespoon of creamy peanut butter.

It all comes together easily in a blender or food processor; just blend until creamy.

I like to serve Eggplant Hummus with triangles of pita bread. You can use a favorite cracker or fresh chopped veggies like celery, broccoli, or carrots.

So watch my meditative recipe video below. To get things started, I give you a tour of some favorite jacaranda trees and blossom sightings in Los Angeles, then the recipe follows.

Eggplant Hummus & Jacaranda Blossoms - Video

Play it here. The video runs 2 minutes, 24 seconds.

To view or embed video from YouTube click here.

Ingredients

• 1 small jar marinated grilled eggplant - Okay to use fresh-baked or sautéed eggplant.
• 1 can garbanzo beans - 16 ounces, drained.
• 3 tablespoons sesame seeds - or 2 tablespoons of tahini. Okay to substitute with 1 tablespoon of creamy peanut butter.
• 1 teaspoon of ground cumin
• 2 tablespoons chopped garlic - fresh or from the jar.
• 2 tablespoons of lemon juice - fresh or concentrated from a 99-cent plastic lemon.
• Pita bread slices - or your favorite sliced raw veggies.

Directions
Drain a can of garbanzo beans.

Add all ingredients (including oil from marinated eggplant) to a blender or food processor and blend for 20 to 30 seconds until hummus is creamy.

Serve with sliced pita bread triangles and/or fresh chopped veggies (carrots, celery, red/yellow bell pepper, etc.), 99c only Stores also sell roasted red bell pepper in a jar, so try that sometime instead of eggplant.

If your local 99-cent or dollar store is out of bottled roasted veggies, make a plain one with the above-mentioned ingredients and the addition of a 1/4 cup of the 99-cent olive oil blend.

Hindsight
I use sesame seeds in this Hummus recipe. Usually, a paste called tahini is used; if you can find it, then use it - about a tablespoon or two. Tahini tastes like bland peanut butter, so if you can't find sesame seeds or tahini, then add a teaspoon of peanut butter.

I also have a recipe for Baba Ganoush that uses roasted eggplant. Just click here if you want to use fresh roasted eggplant, or if you can't find cheap marinated eggplant in oil. One eggplant should be plenty for this recipe. Eggplants are sometimes sold large-sized, but they shrink a lot when baked or sautéed. Below are Japanese Eggplants, which are smaller than a regular Eggplant.

World Vegetarian Day

I have too many World Vegetarian Day recipes to list right here, so it's best to enter the words "vegan" or "vegetarian" in the "Search" window on the right side of the top area of my food blog to see them all. If you have a favorite vegetable or fruit, you can enter that name in the same window, too.

Anyway you cut it, there is a lot to choose from, and I think you will like my delicious, inexpensive recipes listed below. Read on and click on any highlighted name to be directed to the original recipe on this food website.

Some of my vegetarian recipes include butter, milk, cheese, and yogurt. All those ingredients are cheaply substituted with vegetable oils, almond milk (also oat, soy, hemp, etc.), or soy and oat yogurts. New substitutions for meat and dairy are arriving in grocery stores every year,

Click on any photo to see larger.

I'll start with a recipe that requires some mashing and a toaster, Avocado Toast. A soft, ripe avocado served simply with toast is easy and quick to do. I get my bread from the discount bin at my local big-chain grocer and avocado from my local Latin market. Avocado Toast has moved beyond trendy to just plain normal.

Everyone likes Mashed Potatoes, and I do too. Nothing to this recipe, really, and it will taste just as good with a milk substitute. I like a lot of fresh ground black pepper in mine.

I like veggies prepared simply, like fresh Boiled Corn or Sauteed Yellow Squash with onion and garlic.

Sauteed Green Beans with Almonds are a colorful dish with crunch.

Grilling or roasting veggies is a favorite of mine. Roasted Brussels Sprouts become tender and almost nutty in flavor. I add a drizzle of olive oil and season with salt and pepper before roasting.

You can almost grill any veggie, including Eggplant, Bell Pepper, Zucchini, Beets, and Sweet Potatoes, and I've done them all. Just click on any veggie name above to see how I do it.

Grilled Zucchini

Beans are part of my next recipe list. I eat them every week. I slow-cook them, but you can speed things up if you have a pressure cooker. I do like having the long-simmering smell of legumes as they tenderize.

In Louisiana, Cajuns like their Red Beans with white rice. I have a dear friend who has a great veggie version. I got her to show me how she does it, and I'll share her recipe with you. Check out our fun time together in the kitchen making Ms. Patti's Red Beans and Rice recipe.

White Beans are also on the menu in Cajun Restaurants and local fast-food joints. I make mine with a lot of veggies, including carrots, onions, celery, garlic, and herbs. Check out my Vegetarian White Beans recipe video.

I was raised on Tex-Mex-style Pinto Beans. We had them with Mexican Rice and flour tortillas for breakfast, lunch, and dinner. usually with meat, seafood, or eggs. But lately, I've been having beans with brown or white rice and a big shake of hot sauce. Check out my Homemade Mexican Pinto Beans video to see how I make them.

My next favorite bean recipe is Cuban-style Black Beans. I've been making this recipe the most lately. It is a favorite of my wife, Linda. The main flavoring is a sweet and sour addition of a little sugar and vinegar. This yin and yang pull of flavors really makes this recipe especially delicious. I also add bell pepper, onion, and garlic. Again, it is an easy recipe that I think will make it to the top of your favorites list?

Fried Plantains and Yucca are a delicious duo to serve with my Black Beans recipe. 

Canned Beans now come organic and vegan. Drain them and make a no-fuss Warm 3 Bean Salad, adding some fresh herbs, chopped onion, tomato, and a little oil and vinegar. Mash Pinto Beans with some of the broth, and you have quickie Refried Beans.

By the way, I'm a big fan of Soy Chorizo as a pungent and spicy ground meat substitution that costs about $2 per package. Sauté and add it to Refried Beans and Mexican Rice for a Burrito.

I have a slew of Salsas to try, including Ancho Chili,  Mango, Tomatillo, and Red Chili. Click on any recipe name to see the original blog post text and photo illustrations. 

I've been making fruit-based Salsas recently, including Peach, Mango, Pineapple, and Kiwi Salsas. They are sweet, cool, and spicy. I brought my Mango Salsa to a few parties, and it is always a hit and goes very fast so make plenty!

Soups and veggies blend well together. French Onion Soup uses caramelized onions as the main ingredient. It is served with melted cheese on top that you can leave out; it's rich enough. Earthy and pungent Mushrooms make some of the best soups. You can use cream, but any fave milk substitute works fine.

A Mexican soup loaded with veggies is called Calabasitas. It is made with corn, squash or zucchini, tomato, and chiles. It is finished with cheese that you can leave out to keep it vegan. 

How I love the tomato. I try to grow them, unfortunately, with limited success. Whether store-bought or homegrown, tomatoes are the central ingredient in the next list of recipes.

Gazpacho is an Italian soup made with blended fresh veggies and herbs -- no cooking needed, just a blender to puree. It's comprised mainly of fresh tomato, cucumber, bell pepper, garlic, and herbs. It's so refreshing and quick to do.

Bruschetta is a crunchy appetizer served on toast. It's an Italian version of Mexican salsa and tortilla chips. Made with fresh chopped tomato, basil, garlic, balsamic vinegar, and olive oil, it's simply delicious.

You can buy veggie Marinara Sauce in a can or jar cheaply, and I have cooked with my share. But I prefer to start with canned tomato sauce and add my own garlic, onion, and fresh herbs. It doesn't take that much longer to do, just a bit of chopping and sauteing. Homemade Marinara Sauce seems lighter to me and less salty. 

Pasta and veggies are a great combination. Dried pasta is still a great, cheap$kate buy.

You can start with a simple warm Rustic Tomato Sauce over your favorite pasta, or chill out with Peas, Artichoke Hearts, Broccoli, and Wheat Pasta. 

How about Brussels Sprouts or Kale with Pasta? I use butter, but you can substitute it with olive oil or any favorite veggie oil. For a bit of crunch, heat up your favorite nut like Cashews, mix with a little garlic, and heat in olive oil, and you have a rich Cashew and Garlic Pasta.

Steam any favorite veggies and mix them with macaroni or any tube and short-cut pasta for a versatile Veggie Pasta Salad, and it keeps in the refrigerator to serve cold, too. 

My Cajun nephew Zak has some serious cooking chops and came up with a wild Cajun Tuscan Primavera Pasta. Again, butter is used that can be substituted with olive oil, but you cannot replace the Cajun Seasonings, or you have to call it something else!

I worked in the Biz so you know I have a Cinema-inspired dish called  John Cassavetes Red Pepper, Olive Oil, Garlic, and Pasta. Cassavetes, the director, has influenced me more, shall we say, rough and tumble videos that are loose and simply presented - no fancy stuff, just like my recipe mentioned above.

Fruit + salad is a refreshing combination. Try out my Pear and Spinach Salad with Creamy Herb Dressing. I use milk and yogurt, but you know they are easily swapped out, right? I actually like Almond Milk and yogurt made with oats.

My Watermelon, Mango & Spinach Salad needs no substitutions as the vinaigrette is simply veggie oil and lemon or lime juice. It is a perfect summer salad.

Warm Corn, Tomato & Cilantro Salad is made with frozen corn. You could use drained canned corn, too. It is a salad served at room temperature. Kick it up a notch and use fresh corn.

My Veggie Wrap with Homemade Hummus is a salad in a wheat tortilla or stuffed into pita bread.

Potato Salad is a summer staple, and my recipe is one you will like, no matter what part of the country you live in. I have Mom's Cajun Potato Salad version for your viewing pleasure below.

I make an Easy Coleslaw throughout the summer as it's so easy to buy a package of precut cabbage with carrots, but whole cabbage and carrots are the cheapest way to go.

Mix in a bit of veggie mayo and it's ready to serve. I have a tasty, sweet Pineapple Coleslaw, too!

I even dined in a Local Nursery one time...only in the service of showing their tasty selection of fresh fruit trees and tomato plants.

Vegan Sushi? Sure, why not? The trick is to prepare the veggies in a simmering broth of soy sauce and wine (mirin, or sake). My Carrot and Portabella Mushroom Sushi are perfect examples. I also have a Sushi Rice recipe here.

I often start my day with Yogurt and Fruit. Buy local and seasonal fruit when it is most flavorful and cheapest in price.

It couldn't be quicker and easier than slicing a banana or mixing in some Blueberries or Strawberries. 

I'm a big fan of Chinese Stir-fry, everything from Veggies to Fried Rice. The basic ingredients are soy sauce, oyster sauce, fish sauce, ginger, and garlic. I like to stir-fry Bok Choy, which tastes like cabbage, only milder. You can stir-fry Broccoli, Cauliflower, and any favorite veggie you like.

A basic rice Stir-fry is made with cooked rice that has been chilled for a few hours or overnight so it can hold up to frying; otherwise, freshly steamed rice will get too mushy. I quickly make my Stir-fry with a medley of frozen veggies, like a package of peas and carrots.

Eggs are often part of a rice-based Stir-fry, but you will not really miss them. Crumble in some tofu as a tasty substitution, or slice a block of tofu into larger chunks and make tofu the main ingredient. 

You can also use cheap dried ramen noodles. Just cook them according to the package directions. Drain and add them to a hot pan or wok and stir-fry them like you would with cooked rice. I made Tofu with Snow Peas Stir Fry this way.

I like how Korean restaurants have a medley of veggie small-bites or Banchan. A favorite is a sweet Cucumber Salad. 

 Keep checking back as I am always adding fresh vegetable and vegan recipes.