Archive for August, 2005
A southwestern appetizer that’s become popular everywhere, this is an enticingly rich dish of melted cheese and chiles enveloping crisp tortilla wedges. Though customarily made with jalapeños, you can substitute mild green chiles if you prefer a tamer flavor. Read More→
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Here’s my favorite in-a-hurry casserole filled with southwestern flavors. It involves throwing together a lot of convenient ingredients like canned beans and tomatoes, and frozen corn, but it’s unbelievably good when you need an emergency dinner. While it’s in the oven, steam a big batch of broccoli or prepared stir-fried collard greens, and make a salad or a raw veggie platter. Adapted from Vegan Express. Read More→
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In this Southwestern rice casserole, the chilies and cilantro give a delectable flavor to an otherwise simple dish. This is delicious served with Beer-Stewed Pinto Beans and a big green salad. Read More→
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Here’s a sandwich feast that never disappoints. And any meal made mainly at the table can’t be bad, either. You’ll need: Read More→
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A big pot of spaghetti is the basis of a fun and festive meal. In the time it takes to cook the pasta, an antipasto platter of fresh vegetables and other items that need little or no preparation, can be composed. As an alternative to spaghetti, consider a type of frozen pasta instead: Tortellini, ravioli, or cavatelli, or gnocchi (potato and semolina dumplings). Read More→
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A few key ingredients, like flour tortillas, refried beans, and nondairy cheese create a simple and satisfying Southwestern meal. Here’s what you’ll need: Read More→
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Salad bars are often an appealing option for vegetarians at restaurants, so why not serve one in your own kitchen? Here are some items to place in individual serving bowls for everyone to take as they wish. Use as many as you’d like: Read More→
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